Packed with immune-boosting ingredients, this hearty chicken and vegetable soup is a must make this winter! Serve with fresh sourdough for the ultimate bowl of nourishment.

Prep time: 15 min

Cook time: 1 hour

Serves 5-6

Ingredients

2 tbsp extra-virgin olive oil

1 brown onion, diced

3 garlic cloves, crushed

2 large carrots, skin left on, diced

2 zucchini, diced

2 celery sticks, diced

1 swede, skin left on, diced

1.5 cups dry soup mix, rinsed and drained

8 cups salt-reduced chicken stock

1kg chicken legs

Sea salt and cracked black pepper

Fresh sourdough, to serve

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.

Add carrot, zucchini, celery and swede. Cook for 2 minutes.

Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.

Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.

Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.

Season with sea salt and cracked black pepper.

Serve with warm, fresh sourdough.