Chicken and vegetable Soup


2 Litres/ 4 pints off freshly made chicken stock with chicken meat

4 medium potatoes peeled and diced into chunks

2 large carrots, peeled and diced into chunksRustic Italian Vegetable Soup

1 onion sliced and finely diced

1oo grams/ 4 0z red lentils

450 grams/ 1 lb swede

1 desert spoon/ 1 oz of each herb – Thyme, Rosemary, Sage

4 Bay leaves – remove after cooking

Salt and pepper to taste



Add stock bring to boil adding the chopped vegetables, herbs, bay leaves into the large stock pot while heating.

Cook for 30 minutes.


Serve with fresh bread and butter



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