Ingredients

METHOD

2-3 x Chicken breasts or thighs

3x Carrots

1x Leek

1x Brown Onion

1.5 x cups cubed pumpkin

5 cups hot water

2x chicken stock cubes

3/4 cup of soup mix

Neutral oil

1 x tsp oregano

1 x tsp mixed herbs

Salt and pepper

1. Sauté the Onion:

• Add oil to a large pot and heat over medium heat.

• Sauté the diced onion until softened and translucent, about 5 minutes.

1. Add Herbs and Spices:

   • Stir in your choice of herbs and spices, cooking for an additional minute until fragrant.

2. Add Water and Stock Cubes:

   • Pour in the hot water and add the stock cubes.

   • Bring the mixture to a gentle simmer, stirring occasionally.

3. Combine Soup Mix, Vegetables, and Chicken:

   • Add the soup mix, mixed vegetables, and chicken breasts to the pot.

   • Cover with a lid.

4. Simmer the Soup:

   • Leave to simmer for approximately 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.

5. Shred the Chicken:

   • Carefully remove the large chicken breasts from the pot and shred them using two forks.

6. Finish and Season:

   • Return the shredded chicken to the pot.

   • Season with salt and pepper to taste.

7. Serve:

   • Ladle the soup into bowls and serve hot.