Poached Chicken Soup
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 immunity-boosting properties. I use frozen homemade chicken stock as a nutritious boost, but you can also use store-bought stock instead.
Place the carrot, celery, onion, parsley, garlic and bay leaves in a pressure cooker. Season with salt & pepper.
Place the chicken over the vegetables, pour in the stock and add enough water to cover the chicken. Pressure-cook on medium heat for 30 mins or until the chicken is soft and fully cooked through, 90 mins if using a traditional pot.
Remove the chicken from the pan and leave it to cool down on the side. Bring the broth back to high heat and allow to reduce for 10 mins. In the meantime, shred the cooked chicken meat with a fork and set aside.
Once the broth has reduced by a third, return the chicken back to the pot, add the leek and simmer for another 10 mins. Remove the bay leaves and serve 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!
Calories 221, Fat 3.1 grams, Cholesterol 72.9 milligrams, Sodium 1019 milligrams, Carbs 14.4 grams, Protein 33.1 grams