Chicken and Veg Soup

• 500g dried soup mix (pearl barley, marrowfat peas, split lentils, split peas) 
• 600g chicken thighs (skinless and boneless) 
• 2 chicken stock cubes 
• Water 
• 2 large carrots peeled and diced 
• 1 large leek – sliced 
• 2 sticks of celery – diced 
• Or you can buy a packet of the chopped-up soup veg these ingredients in the bag already 
• Salt and pepper 

Method: 

1. In a large pot place the chicken thighs and stock cubes and dried soup mix. Top with cold water till it is 1 inch above everything. Add a good pinch of salt and pepper. 
2. Bring this to the boil and then using a slotted spoon skim off the scum/foam. 
3. You will be left with a lovely broth – this process has brought out the lovely flavours in the chicken, boil for another 30 min. If too much liquid has evaporated, top with a little bit more water. 
4. Then add in all the chopped-up vegetables, then boil for a further 10 min, then simmer for a further 30 mins. 
5. Taste and season to your preference. 
6. Now check on the split peas etc, they should be nice and soft and cooked through now, if not, simmer further till dried soup mix is cooked. 
7. It should now be ready to serve, but this soup gets tastier with time, so if you can wait to the next day!