Chicken and Vegetable Soup

• 1 chicken breast
• 1 onion, 2 carrots and 1 celery stick or green pepper, chopped
• 1 potato or small piece of yam, diced
• 4 cups (1 litre) water or low-salt stock
• 1 teaspoon oil
• Thyme, salt and pepper

A light, warming soup with chicken and plenty of vegetables.

Method

1. Soften the onion in the oil for 3 minutes.
2. Add the chicken, vegetables, potato, thyme and water.
3. Simmer for 25 minutes until the chicken is cooked and the vegetables are soft.
4. Shred the chicken back into the soup and season.

Tips

• Make a big pot and keep portions in the fridge for up to three days.