Step 1: In a large pan, heat the oil.
Step 2: put the chicken in the pan and cook for about 5 minutes to brown the surface of the chicken. Remove from pan and set aside.
Step 3: add the onions, garlic and carrot and celery to the pan and fry for about 4-5 minutes, just until the ingredients are soft.
Step 4: add the stock, chicken, potatoes and mixed herbs. Bring to the boil and then turn down the heat to simmer for 45 minutes with the lid on.
Step 6: this will produce a thin soup, it’s delicious this way but i like to thicken it using a roux sauce.
Step 7: roux is so simple to make, you can just google how to make it and use a couple of heaped tablespoons to thicken your soup. If you find you’ve added too much, just water the soup down.
Step 9: keeps for 3 days in the fridge or a month in the freezer.