This recipe originally started as a way to use up all the leftover vegetables. I had stock in the freezer and was in a hurry so I just chucked everything through the food processor. I think the first time I had no carrot and used a mixture of potato and kumara so the vegetables are somewhat interchangeable. Try cauli instead of broccoli or a mixture.
The key to this is good stock so if you haven’t made your own it is super easy and there are two versions on here. Give it a go!
I used 2 chicken breast (or use thighs) both times and just cooked them in the soup at the beginning, removed them and then shredded them back in. Leftover cooked chicken can easily be used in its place too.
a good glug of oil
4 cloves garlic, sliced or crushed
4 sticks celery
1 large or 2 small onions
1 head of broccoli, stalk trimmed
2 L chicken stock - you can use half water half stock
1 bay and a few sprigs of fresh thyme
2 chicken breast - about 500g or leftover roast or poached chicken
a large handful of baby or chopped greens
Heat a good glug of olive oil in a large pot and cook the garlic off. Don’t let it get brown, just aromatic.
Grate the onion through the food processor and then add that in with the garlic and cook that off while you put all the other vege through the food processor. Then add all that vege into the pot with the chicken stock, some salt, the bay left and thyme and then bring to a boil. If using raw chicken , add that in now and cook it for 15 minutes or so before removing, shredding and adding back in. Simmer for 45-60 minutes. You want the vegetables nice and soft, you shouldn’t be able to tell that they are grated.
Serve with crusty bread or toasties.
This is one that’s better the next day.