Hearty chicken & vegetable soupIngredients
2 potatoes, washed, peeled and cubed
½ leek sliced into rings
½ onion diced
1 litre of chicken stock
2 chicken breast, skin off, cooked whole
2 ripe tomatoes, chopped and deseeded
1 carrot cubed
¼ celery sliced
1 small zucchini diced
2 tbsp of fresh chopped parsley
Fresh ground black pepper
Spray olive oil

Put large saucepan on a low heat and spray with olive oil. Add sliced leek and onion, cook until translucent, stirring constantly, then add the chicken stock.
Add all vegetables and bring to the boil on high heat and then simmer on low heat for 45 minutes.
Finally, add the chicken breast to poach for about 10-15 minutes. Remove chicken and allow to cool for 10 minutes before slicing and then returning to soup when ready to serve.

Serves 6.