Mum’s Chicken & Vegetable Soup

Mum makes this approximately once a week and it lasts for days. At least, that's what I remember from childhood when I wanted burgers instead. Now I love it with crusty bread and lashings of butter..

Ingredients

Now I'm giving approximate quantities of veg here. It's very much up to you. You just need the stock to cover it. Imagine you are boiling veg, the pease pudding will thicken it after.

• Leftover chicken, shredded

• Potatoes (about 3 big ones)

• 3 Carrots

• 2 Leeks

• 1 Onion

• 1 turnip/swede type affair

• 1 tin Pease Pudding (see below, I'm from the north)

• Stock (4 or 5 cubes)
  

Method

1. Fry off leeks in butter

2. Add stock, potatoes and vegetables and boil until soft

3. Add pease pudding and chicken

4. Season - this bit is important. I use quite a lot of salt and pepper.
   

You can also go wholesome (veg from scratch) or be really lazy and buy pre prepped veg. On the pics for this I used pre packed as I was making it in my lunch break. I used to following (all from Morrisons):

• 1 pack leek and potato soup kit

• 1 pack pre peeled potatoes

• 1 pack diced swede and carrot

• 1 pack pre cooked slices chicken breast
  

Almost as good as the wholesome method!

Pease Pudding, for southerners, comes in a tin and looks like this.