3 out of the 4 of us are currently under the weather so a large Bessemer Pot full of my Loaded Chicken & Vegetable Soup was in order.

Ingredients:

• 750g of Chicken breast
• 1 leek sliced and washed well. White part only.
• 2 tablespoons of Olive oil
• 6-8 cloves of crushed Garlic (use less if you don’t like garlic)
• 2 cups of diced Pumpkin
• 2 cups of diced Sweet potato
• 2 small Carrots, diced
• 1 cup of sliced Beans
• 2 large tablespoons of vegetable stock ( I make my own and freeze it to use as needed)
• 1 tablespoon of white pepper (use less if you don’t like the heat)
• 1/4 teaspoon of Chilli flakes (omit if you don’t like Chilli)
• 1 teaspoon of Turmeric
• Salt to taste
• Water (I always add enough to cover the vegetables and chicken)
• Parsley to taste

Method:

1. Take a large heavy based saucepan and place on medium heat.
2. Add in Olive Oil and sauté leek and garlic until soft.
3. Add in Turmeric and Chilli flakes, mix well.
4. Add in your whole chicken breast and allow to cook slightly on both sides.
5. Next, add in your sweet potato, carrots and pumpkin.
6. Cover with water / stock. Add in Parsley
7. Bring to a gentle boil and then turn to medium and allow to simmer. Add in beans. I allow mine to summer until the chicken starts to fall apart and the vegetables are soft.
8. Remove chicken and shred / slice.
9. Return to soup and mix through.
10. Serve with crusty bread!
11. Enjoy

Tips:

• This soup freezes well.
• Add in any vegetables you like. Peas and corn work well.
• Add a dash of coconut milk for a creamy soup option.