Hearty chicken and vegetable soup

• 2 tablespoons olive oil
• 1 each leeks halved, washed, thinly sliced
• 2 cloves garlic crushed
• 2 stick celery diced
• 2 small zucchini diced
• 1 each swede or turnip, peeled, diced
• 1 1/4 cups soup mix, dried rinsed
• 8 cups chicken broth
• 1000 grams chicken legs skinless, nice

1. Heat oil in a large saucepan over medium heat.
2. Add leek and garlic.
3. Cook, stirring, for 2 minutes or until soft but not coloured.
4. Add carrot, celery, zucchini and swede.
5. Cook for 2 minutes.
6. Stir in soup mix, stock, chicken and 1 cup cold water.
7. Increase heat to high.
8. Bring to the boil.
9. Reduce heat to low.
10. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
11. Remove chicken legs from soup.
12. Allow to cool slightly.
13. Remove meat from bones.
14. Roughly chop chicken meat and add to soup.
15. Season with salt and pepper.
16. Ladle soup into warmed bowls.
17. Serve.

olive oil, leeks, garlic, celery, zucchini, swede, soup mix, chicken broth, chicken

Taken from recipeland.com/recipe/v/hearty-chicken-vegetable-soup-48410 (may not work)