Recipe category

INGREDIENTS

• ¼ cup olive oil
• 3 cloves garlic, chopped
• 1 large onion, chopped
• 3 large carrots, sliced
• 4 stalks celery, chopped
• 1 parsnip, chopped
• 4 potatoes, chopped
• 4 cups shredded chicken breast, cooked
• 4 chicken stock cubes (8 cups chicken broth)
• salt and black pepper
• ½ cup fresh parsley, chopped

PREPARATION

Step 1: Heat olive oil over medium heat in large pot. Add onion, carrots, celery, parsnip, potatoes, salt and pepper. Stir frequently for 15 minutes or until vegetables are soft.
Step 2: Add garlic and cook for 1 minute. Add the stock and bring to a boil.
Step 3: Add chicken and cook about 2 minutes more, until chicken is warmed throug.
Step 4: Season to taste with salt and pepper, then stir in the parsley.
Step 5: Serve with sourdough bread with lashings of butter and enjoy!