Grandma’s chicken soup with a French twist

Active time: 20 minutes Total time: 1.5 hours Servings: 6

Why?

• Good for the body and soul

• Amazing for the gut

• Nutrient dense

• Great source of lean protein

• Good for immunity

• Packed with anti-oxidants that supports heart and brain health and reduces inflammation

• Filling yet a light meal, easy to digest

Ingredients:

• 1 whole chicken, a good size

• 2-3 litres of water (depending on size of chicken and amount of vegetables)

• 4 big potatoes or 8 smaller ones

• 6 carrots

• 1/4 cabbage

• 2 leeks

• 6 cloves garlic

• handful of parsley

• Salt & pepper

• Dijon or wholegrain mustard to serve with

How to prepare

1. Chop the leek and carrots into 2cm slices.

2. If you have big potatoes, cut them in half. You can leave the skin on if they are washed.

3. Slice the cabbage into finger thick slithers

4. Roughly chop the garlic and parsley

5. Throw everything, including the raw whole chicken, into the pot and pour in the water ensuring it covers all the food. You can always add more or less water as you see fit. Equally you can also add more or less vegetables as you desire. Simply ensure the water covers everything in your pot.

6. Bring to boil and once it’s boiling turn down low to a simmer and let simmer for at least 1 hour or until the chicken is falling off the bone completely. If you are going for longer, check in once in a while to make sure the water isn’t evaporating too much.

7. Once ready, taste the broth. If you feel like it needs seasoning, add some salt and pepper. Sometimes my broth is a bit light and if this happens, I add a cube or two of good chicken stock.

8. To serve, shred the chicken and place some in each bowl with a mix of vegetables and broth.

9. My family always put Dijon or Wholegrain mustard on the table to use with the chicken or vegetables if we felt like it. Must be a French thing!