Mum’s Chicken & Vegetable Soup

Mum makes this approximately once a week and it lasts for days. At least, that's what I remember from childhood when I wanted burgers instead. Now I love it with crusty bread and lashings of butter..

Ingredients

Now I'm giving approximate quantities of veg here. It's very much up to you. You just need the stock to cover it. Imagine you are boiling veg, the pease pudding will thicken it after.

• 3 chicken thighs (or leftover chicken)

• Potatoes (about 3 big ones)

• 1 onion, diced

• Carrots , leeks, sweet potato, parsnop, turnip/swede type affair.. whatever you fancy

• 1 tin Pease Pudding (see below, I'm from the north)

• Stock (4 or 5 cubes) with enough liquid to cover the veg by about 1 inch.
  

Method

1. Fry off onion and chicken in butter for a few minutes.

2. Add potatoes and vegetables plus stock to cover and boil until soft.

3. Add pease pudding and stir until melted in.

4. Season - I use quite a lot of salt and pepper.

Pease Pudding, for southerners, comes in a tin and looks like this.