Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, sweet potato, swede and garlic and cook, stirring, for 5 mins or until onion softens. Add the tomatoes, chicken, thyme, rosemary and 6 cups (1.5L) water. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 mins or until the chicken is cooked through. Transfer chicken to a plate and cover to keep warm.

Step 2

Cover the stock mixture. Cook for 20 mins or until sweet potato is tender.

Step 3

Use 2 forks to shred chicken. Return chicken to the stock mixture with green beans, cabbage and butter beans. Cook for 5 mins or until the green beans and cabbage are tender. Remove the thyme and rosemary sprigs and discard.

Step 4

Ladle the soup among serving bowls. Season with pepper to serve. Serve with thyme sprigs and toasted Coles Finest by Laurent Wholemeal Sourdough