Chunky chicken and vegetable soup
It’s that time of year. Christmas lights, darkness at 4.00 and chilly drizzle. If you can’t face a plate of salad this cold December, go for a bowl of hot soup instead.
500g chicken fillets
1/2 a Savoy cabbage
Bag of kale
Head of broccoli
150g garden peas
2 lrg white onions
5 cloves garlic, crushed
2l Vegetable or meat stock (preferably home made)
Salt and pepper
Heat a very large cast iron pan over a low heat. Dice and fry off the onions and with the garlic in 1/2 tbsp of olive oil. Dice the chicken and throw it in the pan until lightly browned. Add the stock and bring to a simmer. Chop the veg and throw it in with the chicken. Salt and pepper to taste and cook gently until the veg has softened. Divide what you don’t eat into portions and freeze – handy for when you’re too shattered to cook.
Lauren Hull MA (hons.), MSc., FMS.
