Chicken and Parsley Soup

This is a really nice chunky soup - and nice and light for the nice warm days we've been having recently!


Chicken and Parsley Soup
1 chicken breast
1 large leek
2 sticks of celery
2 carrots
1 small white onion
1 handful of chopped fresh parsley
2 garlic cloves
1 knob of butter
3/4 pint boullion stock (you can use any but I would definitely recommend this one)

1) Cut everything up into small pieces, including the chicken, and roughly chop the parsley
2) Fry the onion, garlic and leek for a few minutes in a knob of butter with some pepper.
3) Add the chicken and cook for a few minutes until sealed.
4) Add the carrots and celery and parsley and cook for a further 5 minutes on a low heat with the lid on, stirring occasionally.
5) Add the stock and simmer for 15 mins.

This makes three hearty portions! Feel free to add any veg you like, but I would say the parsley and celery really make this good!