Freezer-Friendly Chicken & Veg Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, crushed
• 500g boneless, skinless chicken thighs, diced
• 1.5 litres chicken stock
• 300g frozen mixed vegetables
• 150g small dried pasta shapes (or rice)
• 1 tsp dried thyme
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened.
2. Add the garlic and cook for 1 minute, then add the chicken and cook for 5 minutes until sealed on all sides.
3. Pour in the chicken stock and add the thyme. Bring to a simmer and cook for 15 minutes.
4. Stir in the frozen mixed vegetables and pasta and simmer for a further 10-12 minutes until the chicken is cooked through and the pasta is tender.
5. Season with salt and pepper to taste.
6. Cool completely before portioning into 8 airtight containers. If freezing, leave the pasta slightly undercooked as it will soften further on reheating. Freezes for up to 3 months — defrost overnight and reheat until piping hot.