Ingredients 3 tablespoons olive oil
1 whole chicken (1-1.2kg) cut into pieces
2 medium carrots, chopped
1 medium onion, diced
8 mushrooms sliced
2 parsnips, chopped
2 leeks, chopped
2 large ripe tomatoes, chopped
1 medium sweet potato, peeled and diced
2 litres water
1 celery stalk with leaves, chopped
3 sprigs fresh parsley
1 bay leaf
½ teaspoon dried thyme
¼ teaspoon dried rosemary, crushed
½ teaspoon whole peppercorns
2 whole cloves garlic, minced
3cm piece ginger, grated
Optional ½ cup cooked quinoa
Or whole wheat pasta for added texture

Method
Heat the olive oil in large pot. Add onions, leeks, celery, garlic and ginger. Saute until fragrant. Add the carrots mushroom, parsnips, sweet potato, and tomatoes. Stir well. Place the chicken pieces in the pot and stir until they start to change color. Add the herbs and spices, then pour in the water. Bring to a boil, then reduce heat and let it simmer for 1 hour until the chicken is tender. Remove the chicken, shred it, and return it to the pot. Discard large bones and bay leaf. Use an immersion blender to partially blend the soup, keeping some texture or leaving it chunky as preferred. If adding cooked quinoa or pasta, stir it in at the end. Simmer for another 10 minutes and serve warm

@diet.tician_eats
Courtesy: Faaizah Laher