Easy Chicken and Vegetable Soup

This is a quick and easy soup for busy days.

Ingredients serve 8

2 liter chicken stock

1000 g frozen mixed vegetables

2 tsp mixed herbs

2 tsp salt

1 tsp black ground pepper

1 roasted chicken

Method

Place stock, vegetables, mixed herbs, salt and pepper in a large soup pot over medium heat. Remove the skin from a roasted chicken and take the meat off the bones. Discard the chicken bones, skin and stuffing. Pull or chop the chicken meat into smaller pieces and add to the soup pot. Bring the soup to the boil under cover. Lower the heat and simmer until vegetables are cooked. Serve in bowls with crusty bread.

Note: Substitute chicken with 2 x 800 gram chickpeas for the vegetarian version.