Grated Vegetable and Chicken Soup

Ingredienti

• 200g / 7.05oz Skinless chicken breast fillet
• 2 peeled Carrots
• 1 peeled Turnip
• 2 Celery stalks
• 1 Zucchini
• 150g / 5.29oz peeled Butternut pumpkin
• 1 Brown onion
• 2000ml / 67.63fl oz Salt-reduced chicken stock
• 1/3 cup chopped Flat-leaf parsley leaves

Preparazione

1. Put 200g / 7.05oz Skinless chicken breast fillet in a small saucepan and add enough water to cover the chicken. Bring to the boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from heat and leave the chicken to cool in the liquid while you prepare the vegetables.
2. Grate 2 peeled Carrots, 1 peeled Turnip, 2 Celery stalks, 1 Zucchini, 150g / 5.29oz peeled Butternut pumpkin, and 1 Brown onion. Transfer the grated vegetables to a large saucepan.
3. Shred the chicken and add it to the saucepan with the vegetables, then pour in 2000ml / 67.63fl oz Salt-reduced chicken stock. Bring to the boil, reduce the heat to a simmer, and cook for 25–30 minutes or until the vegetables are soft and sweet.
4. Add 1/3 cup chopped Flat-leaf parsley leaves and a good grinding of black pepper. Taste the soup and only add a little salt if necessary.