Poached chicken & vegetable soup

A filling, delicious dish that's super healthy too.

Nutritional Information (amount per serving)

Calories
462kcal

Carbs
20.5g

Sugar
5.9g

Fat
24.9g

Saturates
6.9g

Protein
36.4g

Serves 6

Ingredients

1.6 kg whole higher-welfare chicken
4 carrots, peeled and sliced
1 heart celery, sliced, yellow leaves reserved
12 new potatoes, peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek, washed and shredded
1 small bunch fresh flat-leaf parsley, leaves picked and chopped

Method

Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.

Simmer on a medium heat for 1½ hours or until the chicken is cooked through.

Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.

Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.

Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Tip: The chicken is the star ingredient so use the best you can get your hands on.