Instructions

1. Dice the pancetta; chop the carrots and garlic; dice the chicken, cut the potatoes in half.
2. Heat a spoonful of oil in a casserole dish and fry the pancetta and onion until the bacon is crispy and the onion is soft. Add the garlic, dried herbs of your choice and the chicken. Cook, stirring constantly, until the chicken has changed colour. Add the carrots and potatoes, then pour in the stock - just enough to cover the meat.
3. Bring to the boil, put the lid on, then gently simmer for 25-30 minutes. Add your green vegetables and cook for a further 5 minutes or so (this depends on the veggie - spinach &peas should only take 2-3 minutes. Turn off the heat.
4. Add the lemon zest and a squeeze of lemon juice, if use, then serve.
5. Ladle the soup into bowls and top with chopped parsley.