My Best Chicken and Vege Soup!!

• 1 tablespoon oil
• 1 leek (thinly sliced)
• 2 -3 garlic cloves (minced)
• 1 stalk celery (chopped)
• 1 large carrot (grated)
• 1 large sweet potato (grated or chopped)
• 250 g pumpkin (chopped)
• 1 large zucchini (grated)
• 1 bay leaf
• 14 cup dried lentils (or more if you like) or 14 cup soup mix (or more if you like)
• 1 -2 chicken breasts (more if you like) or 1 -2 chicken piece (more if you like)
• 5 -6 cups chicken stock or 5 -6 cups vegetable stock
• salt and pepper
• 1 (8 ounce) can creamed corn (or more)
• fresh parsley

1. Brown the chicken in a little oil or soup stock.
2. Remove from pan.
3. Heat extra oil in the same saucepan over medium heat.
4. Add leek and garlic.
5. Cook, stirring, for 4 minutes or until soft.
6. Add vegetables.
7. Cook for 2 minutes.
8. Add lentils and stock.
9. Increase heat to high.
10. Bring to the boil.
11. Reduce heat to low.
12. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender.
13. Remove the chicken breasts and shred.
14. Return to soup and add corn.
15. Season with salt, pepper and parsley.

oil, garlic, celery, carrot, sweet potato, pumpkin, zucchini, bay leaf, lentils, chicken breasts, chicken, salt, corn, parsley

Taken from www.food.com/recipe/my-best-chicken-and-vege-soup-329729 (may not work)