Chicken Soup

This recipe is particularly good for digestion as the leeks and celeriac contain a prebiotic fibre that is a food source for our ‘friendly’ gut bacteria. Cooking the chicken bones in the soup not only adds flavour but also releases nutrients that have been found to be helpful to the digestive tract and the immune system.

SERVES 4

 

Ingredients

4 skinless chicken thighs, excess fat trimmed

1 large leek, chopped

1/2 celeriac, peeled and chopped

1 sweet potato peeled and chopped

2 large garlic cloves, finely chopped

2 tbsp. finely chopped fresh parsley stems

2L  stock

1 tsp thyme

Sea salt flakes and black pepper to taste


Method

1. Combine chicken, leeks, celeriac, sweet potato, garlic, parsley, thyme, stock and peppercorns in a large saucepan over medium-high heat. Bring to the boil.

2. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender. Or place in a slow cooker for 3 - 4 hours.

3. Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve with shredded cabbage and kale.

 

 

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