My cooking style generally resembles my mum's - no measuring, just throw ingredients together, taste along the way, and Bob's your uncle!
This soup was a bit of a 'what's in my fridge?' situation, throw-it-all-in-one-pot, and wham bam, the best soup ever is born. Soups are a great way to use up veggies you have at the bottom of the crisper which are otherwise on the their way out, and not to mention, generally just a great way to increase your daily vegetable intake! So there's no right or wrong here - you could use sweet potato, leek, cauliflower, spinach, kale, parsnip..... the possibilities are endless.
My general philosophy with cooking is to 'cook once, eat twice (or 3 or 4 times)'. I'm a busy person, as I know many of you are, so it makes sense to make the best use of your time. So you should get around 4 big serves out of this soup.
- 1 chicken breast (free range, organic)
- 1 litre chicken stock
- 1 Tbsp olive oil and 1 Tbsp butter
- Half an onion - diced
- 4 big cloves of garlic (I'm a huge fan of garlic so you may want to tone it down depending on your taste).
- 1 small head of broccoli - including the stalk
- 1 large carrot
- 1 large zucchini
- For the zucchini and carrots, I slice them in half length ways, then chop into half moons
- 1 large potato diced
- 1.5 cup frozen peas
- 1 can chickpeas (or any other bean you prefer)
- big bunch of Italian parsley
- Himalayan salt and pepper for seasoning
- Put butter, olive oil, onion and garlic into a big soup pot - saute for a couple of minutes. Add in the chicken (whole) and brown on each side.
- Fill the pot with the chicken stock. At this point I may also add some dried oregano, peppercorns, bay leaf to the stock but this is optional.
- Let the chicken poach in the stock for about 2o minutes
- I chop up all of the veggies while the chicken is poaching away.
- After 20 minutes, remove the chicken and set aside.
- Put all the veggies and chickpeas into the stock.
- You may need to top up the liquid in the pot - with either a bit more stock, or I just used filtered water - you basically want to make sure the veggies are all covered, plus have about 2 cm more liquid on top.
- Simmer the soup on a lowish heat until the potato is softened - by then everything is cooked (approx 10-15 minutes)
- In the meantime, shred the chicken breast with a fork.
- Once the vegetables are cooked, at the shredded chicken back into the soup.
- Taste and adjust the seasoning if needed.
- Serve with a generous amount of fresh parsley on top.
I hope you enjoy!