Makes 6-8 portions. Freezes well.
3 onions, finely sliced
4 medium potatoes, sliced
4 carrots, sliced
5 sticks celery, finely chopped
1tbsp fresh sage, chopped
2 branches fresh thyme
1 bay leaf
1.7 lt vegetable stock
4 skinless chicken thighs
1) Heat two tablespoons of the vegetable oil in a large, heavy based pan. Reduce to a medium heat, and gently cook the onions, celery, potato and carrots until the onions are soft but not brown.
2)At the same time, heat a little oil in a frying pan and lightly fry the chicken until brown. Remove from the heat.
3) Add the thyme, sage, bay leaf and vegetable stock to the vegetables and bring to the boil. Place the chicken on top of the vegetables and reduce to a simmer.
4)Simmer for 30min or until the chicken is cooked and vegetables are tender. Remove the chicken, bay leaf and thyme with a slotted spoon. Discard the herbs.
5)Transfer the vegetables to a blender and blend until smooth. Shred the chicken and remove any bones.
6)Return the vegetables to the pan, add the chicken. Adjust seasoning to taste.
7) Save warm, with plenty of fresh bread.