Looking for the perfect thing to warm you on these cold winter’s nights. This is it! As comforting as a big hug from mum. Extremely easy to make. Whip up a large batch and freeze into containers for nights when you want a break from cooking. Or take the container to work/school/uni for a healthy and hearty lunch. Bon Apetite!

First of all, you will need four chicken breasts. Season well with salt and pepper and bake in the oven for approximately 1/2 an hour or until chicken is tender but cooked through.

These are the vegetables you will need. Three carrots, three cloves of garlic, one leek, one large parsip and one swede.

You will also need four celery sticks. Yum – crunchy and green!

Heat two tablespoons of olive oil in a large saucepan. Toss in the finely chopped garlic.

Add in the leek, which has been halved, washed and thinly sliced.

Then the diced celery.

And the peeled and diced carrots. I like lots of carrot in my soup. It gives the soup a lovely orangey colour but also provides a natural sweetness.

Next, the peeled and diced parsnip. Such a clear bright white.

Finally, the last of the vegetables, the peeled and diced swede.

You will also need a full packet of dry soup mix. This consists of a delicious blend of split peas and lentils. Dry soup mix can be purchased from your local supermarket.

Add the vibrant dry soup mix to the vegetables.

You then add eight cups of chicken stock and bring to the boil.

For good measure and extra colour, throw in a good handful of chopped parsley.

Remove the cooked chicken breasts from the oven.

Chop the chicken breasts into cubes.

Add chicken to soup mixture. Simmer for approximately an hour. Season with salt and pepper.

Ladle soup in bowls and serve with crusty italian bread. One bowl of goodness is enough to warm your entire soul. Enjoy!

feature image: istock

other images: Linda ~ Pleasures of the Plate