When I told my brother in law about this recipe, he laughed. He’s a good cook, and I think he was laughing because, strictly speaking it’s not really a proper recipe as it’s so simple and something that generations before us have made.
It isn’t just over Christmas that we tend to over-indulge, for many, Christmas preparations, shopping, and all the stuff that comes with having kids, means that in the run up to Christmas, healthy eating gets shunted out in favour of convenience.
However, you can have both. I work from home, and working next to the kitchen can be a temptation. One of the things I’ve found is having something in the fridge i just have to heat up helps me to eat well.
I can make a one pot and have half in the evening and the rest in the next day or even later. I’ve just remembered I’ve got some of this in my fridge left over from Friday, that’ll do me nicely for lunch. Jamie serves it with rice, but why bother, when it adds another level of admin (time) and instead of eating rice you can eat more of the veg.
The key is to make too much and freeze what you know you won’t eat in the next few days.
The temptation to reach for whatever is in your fridge can be made into a virtue if you have a one pot to hand.
And that’s not to say I am “perfect” whatever that is, lets just say I bought my first box of mince pies just before Halloween.
Organic chicken broth soup
You will need…
2 organic chicken legs or 4 thighs*
2 carrots peeled, top and tailed and sliced
1 leek peeled, top and tailed and sliced
1 medium onion, peeled and sliced
2 sticks of celery
2 garlic cloves, sliced
thumb of ginger, peeled and sliced
Cavolo nero or curly kale*
handful of chestnut mushrooms
Broccoli flowers or swede or squash
- Put the chicken, carrots, leek, celery, onion, garlic and ginger in a pan, cover with water.
- Bring to the boil and simmer for 45 minutes to 1 hour (1.5 hours if you’re using a whole chicken).
- If you’re using squash or swede ad 30 minutes into cooking.Add broccoli, leafy veg and mushrooms 5 minutes before the end.
It’s also a great recipe for little people – even if you’re weaning. Just make sure it’s cooled down – I use a big bowl like this to help it cool down quickly.
Keep the bones, to make chicken stock, you can keep them in the fridge or freeze them…more recipes to follow.
*You can make this with a whole chicken just double up the broth ingredients.
**I try as much as possible to use seasonal veg grown in the UK, usually I would use tat soi, choi sum or pak choi, and purple sprouting broccoli in Spring, Summer and Autumn.