Nothing beats a bowl of this old-fashion chicken soup. It is like a warm comforting belly hug. It's also loaded with antioxidants and immune-boosting properties. I use leftover chicken bone broth as a super nutritious boost, but you can also use water and make a simple stock in the cooking process.
Ingredients (serves 6)
1 whole organic chicken, washed
2 carrots, peeled and sliced
2 celery stalks, sliced
2 onions, chopped
2L chicken stock, or homemade bone broth
2 bay leaves
1 small bunch of parsley, leaves picked and finely chopped
2 leeks, washed and sliced
Salt & Pepper to taste
1. Place carrots, celery, onions, parsley, and bay leaves in a large non-stick pan. Season with Salt & pepper. Place the chicken over the vegetables, pour in the stock and add enough water to cover the chicken (I took the below photo before adding the extra water). Simmer on medium heat for 1.5 hours or until the chicken is soft and fully cooked through.
2. Remove the chicken from the pan and leave it to cool down on the side. Bring the broth back to high heat and allow reducing for 15 minutes. In the meantime, tear the cooked chicken into long chunks.
4. Once the broth has reduced by a third, throw the chicken back in the pan, add the leeks and simmer for another 10 minutes.
5. Remove the bay leaves and serve in warm bowls with a sprinkle of chopped parsley.
For something a bit more substantial, add potatoes at the same time as the carrots and green peas as you add the leeks. This soup is delicious, nutritious, and super healthy too!