PREP TIME: 15min
COOK TIME: 1hr SERVES: 4-6
250g chicken breast
5 spring onions, chopped
1 small zucchini, chopped
2 carrot, chopped
3 peeled potatoes, chopped
1celery stick, chopped finely
¼ cup fresh parsley, chopped
1 tsp salt
Step 1: Combine 2L of water and 1 tsp salt in a saucepan.
Step 2: Add the chopped spring onions, zucchini, potatoes, carrot, celery and parsley.
Step 3: Place saucepan on medium heat, and bring to the boil.
Step 4: Once boiled, set the heat to low and add the chicken breast. Simmer for 50 minutes, stirring occasionally.
Step 5: After 50 minutes, remove saucepan from heat.
Step 6: Lift the chicken from the saucepan and place on a flat work surface. Finely shred and chop the chicken and set aside.
Step 7: Use a stick mixer to puree the remaining vegetables in the saucepan.
Step 8: Return the chicken back to the saucepan and fold the chicken into the soup.
Step 9: Allow the chicken soup to cool slightly and serve warm.