Published Thursday, 11 October, 2012 by Katie
In a large pan, heat the oil.
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.
add the onions, garlic and carrot and celery to the pan and fry for about 4-5 minutes, just until the ingredients are soft.
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.
this will produce a thin soup, it's delicious this way but i like to thicken it using a roux sauce.
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.
keeps for 3 days in the fridge or a month in the freezer.