Coq-a-Leekie Soup

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

4 Servings

One serving: 5g Carb  Kcals 180

1 serving

Fibre Protein Carbohydrate Fat
3g 31g  5g 4g


Makes 6 servings


250g dark meat off a free-range Rotisserie Chicken

220g, 2 raw chicken breasts

350ml – 1 x Sadies organic chicken broth

1/2 a chicken stock cube with 250ml boiling water

100g – 2 small carrots or 1 large one

200g – leek

100g – 1 to 2 sticks of celery

60g – 6 small asparagus stalks

bay leaf – if you have one

Salt & Pepper


Buy a whole chicken (1500g in weight) and roast it in the oven or buy a free-range rotisserie. Remove all the meat – keep the breasts for another lunch/dinner and use all the dark meat for this soup.


  1. Chop the leek, celery and carrot, into small pieces and add to the chicken 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. Turn up the heat until the broth bubbles and add the chopped raw chicken breast, leave to bubble for max 2 minutes then down the heat.
  4. Add the chicken stock and the cooked dry meat and stir well. Leave for another 20 mins on a moderate non-bubble heat  and the soup is cooked.
  5. I leave it to cook, spilt it into 4 bowls and store in the fridge for the next day when it tastes when better.