2 chicken legs
glug olive oil
1 large onion, roughly diced
2 cloves garlic, chopped
2 small leeks, roughly chopped
1 sweet potato, diced
2 cups frozen mixed veg (I used broccoli, sweetcorn, peas, carrots)
1 ltr chicken stock (made with one cube)
1 tsp sage
Roast the chicken legs as per packaging instruction. Meanwhile chop your veggies.
Heat the oil in a large pan and fry off all the fresh vegetable, garlic and sage for 5-10 minutes. Add the chicken and half a litre of stock. Simmer for 15 minutes, then add the frozen vegetables and another 250 ml of stock, add a little more if thats not enough to cover the vegetables. Season with salt and plenty of pepper and simmer for another 15 minutes. Remove the chicken and take the meat off the bone, shredding as you go along, with two forks. Add the shredded chicken to the soup and give it a good stir.