My Best Chicken and Vege Soup!!

I love soups & this one takes the cake! It's easy, comforting and healthy. I usually chuck in whatever is in the fridge, so below is just an estimate. You may well want to change quantities depending on your preferences. Make sure to use a good quality stock or make it yourself.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1  leek (thinly sliced)
• 2 -3  garlic cloves (minced)
• 1  stalk celery (chopped)
• 1  large carrot (grated)
• 1  large sweet potato (grated or chopped)
• 250  g pumpkin (chopped)
• 1  large zucchini (grated)
• 1  bay leaf
• 1⁄4 cup dried lentils (or more if you like) or 1⁄4 cup  soup mix (or more if you like)
• 1 -2  chicken breasts (more if you like) or 1 -2  chicken piece (more if you like)
• 5 -6  cups  chicken stock or 5 -6  cups  vegetable stock
•  salt and pepper
• 1 (8 ounce) can  creamed corn (or more)
•  fresh parsley

Directions

1. Brown the chicken in a little oil or soup stock. Remove from pan.
2. Heat extra oil in the same saucepan over medium heat. Add leek and garlic. Cook, stirring, for 4 minutes or until soft.
3. Add vegetables. Cook for 2 minutes.
4. Add lentils and stock. Increase heat to high. Bring to the boil.
5. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender.
6. Remove the chicken breasts and shred. Return to soup and add corn.
7. Season with salt, pepper and parsley.