Morning my loves. I’m sharing a super comforting and soothing chicken stew dish. The ultimate mid week/leftover Sunday roast chicken meal. Enjoy! x

INGREDIENTS – SERVES FIVE

1 tsp butter

1 onion, diced

2 carrots, diced

1 fennel, diced

3 garlic cloves, diced

3 celery stick, sliced

1 tsp thyme

1 can chopped tomatoes

400ml boiling water

salt and pepper

1 roasted chicken, skinned, shredded or 5 large handfuls of leftover roast chicken, shredded

1 handful of pine nuts

bunch parsley

zest and juice of 1 lemon

4 tbsp olive oil

water

handful of grated parmesan

METHOD

Melt the butter in a pan, add the onion, carrots, fennel, garlic celery and sweat over a low heat for 15 minutes.

Add the thyme, tomatoes, stock, a good pinch of salt and pepper and the stock.

Stir through the cooked chicken.

Cook on a low heat for 15 minutes.

Meanwhile blend the topping in a blender until smooth and pesto like.

Dish up the soup and top with the parsley pesto.

Scatter over the cheese.

Enjoy x