Chicken and Zucchini Soup

This ultimate smooth comfort chicken soup is perfect as a starter on cold winter days.

Ingredients serve 10

2 tbls olive oil

1 chopped brown onion (150g)

2 tsp minced garlic

2 chopped celery stalks (170g)

1 tbls mixed dried herbs

1 tsp salt

½ tsp ground white pepper

2 litre chicken or vegetable stock

900 g sliced zucchini

600 g cooked shredded chicken

400 ml cream

Method

Place oil in a large saucepan over medium heat. Cook onion, garlic and celery for approx. 5 minutes. Add herbs, salt, pepper and stock bring to the boil. Add Zucchini and simmer for approx. 10 minutes until zucchini are tender. Add the shredded chicken and puree the mixture with a stick blender. Add in the cream and reheat the soup. Pour into heated bowls and sprinkle chopped parsley. Serve with butter croutons.

Note: Try adding pasta to the soup and drizzle with grated parmesan cheese.