Chicken and vegetable soup

* good old trusty family soup.

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Serves 6

1kg chicken breasts (use thighs for ketogenic)
8 cups chicken stock (use chicken broth if you have it)
1 leek – white part only, thinly sliced
2 large carrots, peeled and diced
2 celery stick , diced
2 small zuchinnis, diced
1 swede or turnip, peeled and diced
1 cup of soup mix or yellow split peas
½ cup frozen corn kernels
2 cloves garlic chopped
2 tbls olive oil
season to taste

Method


Heat oil and brown the leek and garlic for a few minutes.
Place stock/broth in a large pan, bring to boil and add chicken. Add the all the vegetables and soup mix or split peas, and simmer for 20 mins.
Remove the chicken and set aside to cool slightly, then shred the chicken with forks.
Return the chicken to the pan and then simmer for a 30 minutes, or until soup mix or split peas are cooked. Serve equally into bowls.

*You can add egg noodles in if your children enjoy chicken noodle soup. I keep 3 servings for me as plain chicken and vegetable soup, and I make the rest of the dish with noodles for my boys.
*Can be stored in freezer
*Nice to swap soups with your workmates, so make all different soups to share.
*Perfect lunch or light dinner
*Right amount of protein per serve.
*Eliminate peas and turnips for ketogenic