This is a meal. It has almost 3 servings of vegetables , plenty of protein and is made from nutritious bone broth which is good for the gut and joints.
One serving: 4C. Kcals 146
light meat- 1 serving
Makes 6 servings
600g meat – 4 free-range chicken breasts on the bone (400g ) & free-range thighs and drum sticks (200g meat) depending on budget and availability
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
Salt & Pepper
- Note: 4 chicken breasts on the bone yield 600g meat. A chicken thigh yields 100g and a drumstick 60g.
- Add the broth to the saucepan and bring to a boil and add in the 4 chicken breast bones or thigh bones and drum sticks
- Top up the broth with the stock cube and water so the meat is almost covered.
- Bring back to the boil and then simmer at a gentle heat for 20 minutes
- Thinly slice the leek and wash thoroughly
- Dice the carrot into small cubes and finely chop the celery and the asparagus except for the heads. Set them aside and cook just before you serve the soup or they get too soft.
- Remove the chicken onto a wooden board and remove the skin of the chicken. At this point you can easily skim away the fat off the soup. I put the skimmed fat into a bowl in the freezer and later bin the hardened fat and added back in any broth.
- Put the de-skinned chicken, bay leaf and vegetables into the broth and cook gently for 30 minutes until the vegetables are soft.
- Use a fork and knife to pull the chicken from the bones and bin the bones. Small bits of bone may be in the soup so be careful
- Cool and then split into bowls and store.