This delicious chicken soup is both warming and restorative, as well as using up any leftover chicken from a Sunday roast and vegetables lurking at the back of the fridge. I’ve suggested including leeks, cabbage and carrots, but you could easily swap these for onions, Brussels sprouts and mushrooms if that’s what you have available. You could also add woody herbs such as rosemary and thyme.
Chicken stock is rich in collagen, gelatine, minerals and amino acids which all contribute to building a healthy gut lining.
Serves 6-8:
15g butter
1 leek, thinly sliced
1 carrot, cubed
1 tbsp chopped tarragon
2 tbsp chopped flat leaf parsley
250-300g chicken meat (leftovers from roast)
1L chicken stock
1 courgette, sliced
1/2 cabbage, thinly sliced
Melt butter in a large pan then add the leek and sweat until soft. Add the carrot, herbs, chicken and stock and bring to the boil. Simmer for 10 minutes before adding the courgette and cabbage. Simmer for a further five minutes or until soft.
Basic chicken stock