Phil Vickery's chicken soup

As the Met Office warns of snow, ice and frost next week, get cosy with Phil’s ultimate weekday warmer chicken soup.

Chicken soup

Serves: 4

Ingredients

2 large onions, finely chopped

4 cloves garlic, finely chopped

2 table spoon olive oil

2 large carrots, peeled and finely chopped

4 sticks celery, finely chopped

250g (1 pack) chestnut mushrooms, finely chopped

1 litre fresh chicken stock - either homemade or shop bought stock is fine

600g Chicken thigh fillets, skinless and boneless, chopped into small pieces.

1 tsp Bovril

1 tsp miso paste

Pepper to taste

150g or 1 bag fresh spinach

Method

For the homemade chicken stock

• Roast chicken bones in the oven for 15-20 minutes at 220c

• Remove from the oven and put into a saucepan, cover with cold water and bring to the boil then simmer for 20 minutes. Skim the stock occasionally.

• Remove from the heat, strain the liquid and use

For the chicken soup

• Heat the oil in a pan and brown the onions and garlic until coloured

• Add the carrots, celery, mushrooms and cook for a couple of minutes

• Add the chicken stock to the pan and bring to the boil, then add the chopped chicken meat and turn down the heat and simmer for 30 minutes

• After 30 minutes add the bovril and miso paste to taste, season with pepper

• Just before serving add the spinach and adjust the seasoning