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      Chicken soup

      Vegetable stock pot

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      Serves 4


      • 300g of shredded roast chicken (or diced and cooked from scratch if you prefer)
      • 2 onions
      • 3 small carrots
      • 150g frozen peas
      • 1 tablespoon of thyme leaves
      • 1.4 litres of chicken stock
      • 1 tablespoon of olive oil


      1. Fry the thyme leaves, onions and carrots with the olive oil for approximately 10-15 minutes.
      2. Stir in the chicken stock, bring to the boil, then simmer for 10 minutes.
      3. Add the cooked chicken and stir for a few minutes until the chicken is hot throughout before serving.

      If you prefer a thicker consistency rather than a broth, pour half of the soup into a blender and blitz until smooth. Add it back into the pan with the rest of the soup and simmer until hot all the way through.

      This recipe will make around 4 servings, so why not freeze into individual portions so you can defrost and eat at a later date?

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