Chicken Soup

1 brown onion – peeled and chopped

2 tbsp olive oil or butter

3 garlic cloves – peeled and chopped

2 -3 celery stalks – trimmed and chopped

2 -3 carrots – trimmed and chopped

1 bay leaf

2 sprigs thyme

2 l chicken broth/stock

½ pumpkin – cut into 2 cm chunks

400 g shredded chicken

1 handful of peas (frozen is fine)

½ lemon – juice

¼ bunch parsley leaves – roughly chopped

Sea salt

Black pepper

This recipe requires 400g of leftover or store bought shredded chicken.

Heat the oil on a medium heat in a large saucepan

Add the garlic, onion, celery, carrot and herbs and stir occasionally for 5-6 mins or until onions have softened.

Add the broth and bring to the boil, reduce the heat to a simmer for 15 minutes.

Add the pumpkin and cook for a further 15 minutes or until softened. Transfer to a blender and mix to hide the individual veggies.

Put the blended soup back on a low heat and add the chicken and peas. Cook for 5-6 minutes.

Remove from the heat.

Season and add the lemon juice to taste. Dress with parsley leaves (optional).

Recipe by Scott Gooding