I love this recipe, it’s perfect for using left-over roast chicken and is a real winter warmer. I made a big pot of it recently for a family lunch and it went down a treat. I used fresh chicken stock which does make a big difference to the taste but with today’s busy life-styles that’s not an option for most so I often use Kallo organic stock cubes and they do the job nicely. You can use  any vegetables you want and I often mix it up by using a soup pasta instead of the potato so basically do whatever you want:)

what you need:

olive oil

1 courgette chopped

2 carrots chopped

2 celery sticks chopped

3 potatoes diced

2 cups frozen peas

2 sprigs of thyme

flat leaf parsley

1tr chicken stock

left-over roast chicken

sea salt and black pepper

what to do:

heat 4 tbsp olive oil in a pot

add your onions, celery and carrots and cook over a low heat for about 10-15 mins until soft but not coloured

add your courgettes and thyme and cook for 10  mins

add your stock, potatoes and peas, season and cook for 30-40 mins until the veg is soft

add your chicken and flat leaf parsley and heat through

serve and enjoy the praise:)