Hearty Chicken Soup

This is the kind of soup I make when I want something warm and nourishing, but also really easy. It’s hearty enough to feel like a proper meal, but simple enough to throw together on a weeknight. You can bulk it up with whatever veg you have in the fridge, and it’s one of those meals that tastes even better the next day.

Ingredients

Serves 4

• 4 chicken thighs

• 1 tbsp olive oil

• 2 onions, chopped

• 4 garlic cloves, crushed

• 4 carrots, chopped

• 4 celery sticks, chopped

• 1 leek, sliced (optional)

• 2 large potatoes, diced

• 1.5 litres chicken or veg stock

• 2 bay leaves

• 1 tsp dried thyme or rosemary

• Salt and pepper

Optional add ons

• 1 can white beans

• Handful of spinach

• Juice of 1/2 lemon

Method

1. Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onions and cook for 5 minutes until soft and translucent.

   
   

2. Add the garlic, carrots and celery and cook for 3 to 4 minutes, stirring, until slightly softened and fragrant.

3. Push the veg to the side of the pan and add the chicken. Turn the heat up slightly and sear for 2 to 3 minutes on each side until lightly coloured.

4. Add the herbs and bay leaves, then pour in the stock. Bring to the boil, then reduce to a gentle simmer.

5. Simmer for 20 minutes, or until the chicken is fully cooked and tender.

6. Remove the chicken from the pot, shred it using two forks, then return it to the soup.

7. Add the potatoes and any extra veg or beans. Simmer for a further 10 to 15 minutes, until everything is tender.

8. Season well with salt and pepper, and finish with lemon juice if using.