Ingredients

• 1 brown onion – peeled and chopped
• 2 tbsp olive oil or butter
• 3 garlic cloves – peeled and chopped
• 2-3 celery stalks – trimmed and chopped
• 2-3 carrots – trimmed and chopped
• 1 bay leaf
• 2 sprigs thyme
• 2L chicken broth/stock
• ½ pumpkin – cut into 2 cm chunks
• 400g shredded chicken
• 1 handful of peas (frozen is fine)
• ½ lemon – juice
• ¼ bunch parsley leaves – roughly chopped
• Sea salt
• Black pepper

Method

• This recipe requires 400g of leftover or store bought shredded chicken. If you would like to roast the chicken first, download our multi-meal e-book for the full recipe: www.secretserve.com.au/multi-meals
• Heat the oil on a medium heat in a large saucepan.
• Add the garlic, onion, celery, carrot and herbs and stir occasionally for 5-6 mins or until onions have softened.
• Add the broth and bring to the boil, reduce the heat to a simmer for 15 minutes.
• Add the pumpkin and cook for a further 15 minutes or until softened. Transfer to a blender and mix to hide the individual veggies.
• Put the blended soup back on a low heat and add the chicken and peas. Cook for 5-6 minutes.
• Remove from the heat.
• Season and add the lemon juice to taste. Dress with parsley leaves (optional).