Roast Chicken Soup

I made this soup for lunch today with a large handful of shredded chicken picked off the remains of a roast chicken a few weeks ago, and frozen until I found a use for it.

1 large onion, peeled and diced
1 large carrot, peeled and diced
1 large stick of celery, diced
1 large clove of garlic, peeled and crushed
200g potato, cubed (don't worry about peeling).  A handful of soup pasta or rice could be used instead.
1 large handful of chopped cooked chicken (about 200g)
500ml milk
500ml boiling water
1 chicken stock cube
A pinch of thyme leaves
1 tbsp olive oil

Gently fry the onion, carrot, and celery in the oil in a large saucepan until starting to soften.

Add all the other ingredients apart from the chicken and stock cube.  Bring to the boil.  Turn down, cover, and simmer for 20 minutes.

Add the chicken and crumbled stock cube.  Bring back to a simmer and heat the chicken through thoroughly for about 5-10 minutes with the lid on before serving.

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