Instructions:
- Season the chicken thighs with salt and pepper. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides. Remove and set aside.
- In the same pot, add a bit more oil if needed. Add the onion, garlic, and leeks. Sauté until softened and fragrant.
- Add the zucchini, carrots, asparagus, red and green peppers, turnip, and potatoes. Cook for a few minutes until slightly tender.
- Sprinkle in the fresh thyme,scallion and stir to combine.
- Return the chicken thighs to the pot.
- Pour in the Grace Pumpkin Soup Mix, Tropical Sun Cock Soup Mix, and Grace Cock Flavour Soup Noodle Mix. Stir well to incorporate.
- Add enough water to cover all the ingredients.
- Bring to a boil, then reduce heat to low, cover, and let simmer for about 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper if needed.