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 5:

  • 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 8:

  • Step 9:

  • keeps for 3 days in the fridge or a month in the freezer.
  • Step 10:

  • enjoy!
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