Chicken & Vegetable Soup

2 tablespoon butter
2 leeks washed and sliced
3 large potato washed and diced
½ small bunch of celery washed and chopped
4 carrots peeled and diced
1 corn cob, kernels removed
*2 litres chicken stock  ( or to taste)
500gm Chicken thighs
1 cup of dried soup mix soaked for a few hours till softened
1 pinch pepper
1 pinch salt

In a large pot cook the leeks slowly with the butter until they brown. Dice chicken add stirring until brown. Add all other vegetables, soup mix and stock and cook till tender. Add salt and pepper to taste.  Heat, but do not boil. Serve with warm crusty bread. *Vegetable stock may be used instead of chicken stock.

Serves: 4-6

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