Creamy Chicken and Vegetable Soup with Small Shells

Method

1. Heat a medium, heavy based saucepan over medium to high heat. Add olive oil, butter, onion, carrot and celery and sauté until softened.
2. Add garlic and thyme and sauté for a further minute.
3. Sprinkle over the flour, mix through and cook for a minute.
4. Add tomato paste, stir through and cook for a minute.
5. Slowly add chicken stock, stirring continuously.
6. Bring to the boil and season with salt & pepper.
7. Add pumpkin and swede and simmer until almost tender.
8. Add pasta and peas and simmer until cooked.
9. Meanwhile, steam the chicken breast, shred and add to the soup.
10. Garnished soup with cracked black pepper.
11. Serve and enjoy with family and friends!