Chicken and Vegetable Soup with Herb Pesto

Serves 4, Prep and Cook 50 mins

2 stalks celery, chopped

1 large carrot, peeled, chopped 1 medium brown onion,

chopped

2 cloves garlic, crushed 1 potato, peeled, chopped 1.5 litres (6 cups) chicken stock 800g chicken thighs fillets,

trimmed

Toasted bread, to serve

HERB PESTO

1 cup firmly packed

fresh parsley leaves ¹⁄³ cup olive oil

¹⁄³ cup pine nuts, toasted ¹⁄ ³ cup grated parmesan

1 Heat an oiled stockpot over high heat. Add celery, carrot, onion and garlic. Cook, stirring occasionally for about 5 minutes, or until onion is soft.

2 Add potato. Cook for 2 minutes. Stir in stock and chicken. Season with salt and pepper. Bring to boil. Gently boil, covered for about 25 minutes, or until chicken is cooked.

3 Remove chicken from pot. Shred chicken into large pieces. Return shredded chicken to pot.

4 Meanwhile to make pesto, place all ingredients in a small food processor, blend until a smooth. Season with salt and pepper.

5 Serve soup with pesto and bread.