Chunky Winter Warmer Soup

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.

 
vegetables whole food
 

INGREDIENTS:

  • 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

METHOD:

 
Sante chunky winter soup
 
  1. 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.
  2. 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.
  3. Let the chicken poach in the stock for about 2o minutes
  4. I chop up all of the veggies while the chicken is poaching away.
  5. After 20 minutes, remove the chicken and set aside.
  6. Put all the veggies and chickpeas into the stock.
  7. 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.
  8. Simmer the soup on a lowish heat until the potato is softened - by then everything is cooked (approx 10-15 minutes)
  9. In the meantime, shred the chicken breast with a fork.
  10. Once the vegetables are cooked, at the shredded chicken back into the soup.
  11. Taste and adjust the seasoning if needed.
  12. Serve with a generous amount of fresh parsley on top.

I hope you enjoy!