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