Coq-a-Leekie Soup

This is a meal. It has almost 3 servings of vegetables , plenty of protein and is made with nutritious bone broth which is good for the gut and joints.

6 Servings

One serving: 4g Carb  Kcals 146

1 serving

Fibre Protein Carbohydrate Fat
3g 27g  4g 2.6g


Makes 6 servings


1500g chicken, free-range- use all the meat except the breasts

700ml – 2x Sadies organic chicken broth

1 chicken stock cube with 750ml boiling water

100g – 2 small carrots or 1 large one

300g – 3 leeks

100g – 1 to 2 sticks of celery

100g – 3 large asparagus stalks

bay leaf

Salt & Pepper


Buy a whole chicken (1500g in weight) and roast it in the oven. I usually roast it at 180 for 50 mins then leave it in the cooling down oven for another 20 mins. I put half a lemon into the carcass of the chicken while cooking.


  1. Chop the leek, celery and carrot, into small pieces and add to the broth in a saucepan. Add the bay leaf or any Herb you like.
  2. Cook gently for 15 minutes until the veggies begin to soften
  3. Take the skin off the cooked chicken and bin it.
  4. Leaves the 2 breasts on the carcass for another meal but remove all the rest of the meat from the carcass and add it to the soup. I even add the bones to cook further and take them out before I store it, portioned, in the fridge.
  5. Thats it. Your soup is ready. Season it and store it.