Chicken & Vegetable Soup

• 280g chicken breast
• 1 onion
• 2 carrots
• 2 celery stalks
• 1 leek
• 800ml chicken stock
• 2 garlic cloves
• 1 tsp dried thyme
• Salt and pepper

1. 1

   Dice the onion, carrots, and celery. Thinly slice the leek. Mince the garlic.

2. 2

   Heat a splash of oil in a large pot over medium heat. Cook the onion, carrots, and celery for 5 min until softened. Add the leek and garlic and cook 2 min more.

3. 3

   Add the dried thyme, then pour in the chicken stock. Bring to a boil.

4. 4

   Add the whole or halved chicken breast. Reduce heat to a gentle simmer, cover, and cook 15–18 min until the chicken is completely cooked through.

5. 5

   Remove the chicken and shred it with two forks into bite-size pieces.

6. 6

   Return the shredded chicken to the pot. Taste and season well with salt and pepper.

7. 7

   Simmer 3 more min to bring it all together. Serve hot with bread if you like.