Preparation time: 15 mins
Cooking time: 3 hours
Serves: 6-8
INGREDIENTS:
5 chicken thighs, bone in or out
2 carrots, chopped
2 celery stalks, chopped
Sweet potato, chopped
1 zucchini, chopped
1 onion, chopped
450g pumpkin, chopped
Tsp sweet paprika
Tsp ground turmeric
2L chicken bone broth,
vegetable stock or water
1 handful flat-leaf parsley leaves,
chopped, plus extra to serve
2 handfuls chopped baby
spinach leaves
Sea-salt flakes and freshly ground
black pepper, to season
STEP 1
Put chicken, carrot, celery, sweet potato, zucchini, onion, pumpkin, spices and the broth, stock or water in a stockpot or slow cooker. Bring to a simmer and cook on low for 3 hours.
STEP 2
Carefully remove chicken from the soup, discard the bones and shred the meat, then set aside.
STEP 3 Using a handheld blender, blend soup until slightly smooth (some chunks of veg are fine), then return the chicken meat back to the soup. Stir in parsley and spinach and season.
Serve topped with extra herbs.
