Just one of those warming, comforting meals that really can’t be beaten when it’s cold out. I usually make a large pot of this and freeze it in portions ready to go, it will last well. Crusty bread with butter is a must for swerving in my opinion!

Serves: 4 | Cook time: ~50 minutes 

Ingredients:

2 Tbsp olive oil
2 leeks 
2 clove garlic
1 large carrot diced 
4 bone-in chicken thighs
1 white potato + 1 med sweet potato diced
1.5 bouillon cube 
1.5-2L water 
1/2 cup corn kernels
1/2 cup peas
1 bunch parsley
2 sprigs fresh time 
The rind of parmesan + cheese for serving
Salt + pepper + red chilli flakes 
Lemon juice to taste

Method:

In a large pot heat olive oil and sauté leeks for 4 minutes

• Add carrots, garlic, seasoning, thyme & sauté for another 3-4 minutes

• Add chicken thighs to brown lightly

• Add water + bouillon cubes (or you can use chicken stock)

• Add the chunk of in rind from the partisan cheese and allow to simmer covered for 15 minutes

• Add the potato followed by sweet potato 5 minutes later and simmer until soft (top up with extra water if needed)

• Add corn, peas, and chopped parsley in the last 5 minutes of cooking

• Remove chicken thighs and shred the meat off the bone, adding back into the soup to serve

• Squeeze in lemon juice and serve with shaved cheese (discard the rind)