GREEN PEA AND CHICKEN SOUP
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free
You can go for an all chicken meal here – the soup first, delicately flavoured with the pea and mint, followed by
the delicious salad opposite! Or if that is overkill, save the soup for the following day.
Ingredients -
3 young leeks, very finely sliced
3 bay leaves and 3 large sprigs of fresh thyme
(or 3 tsp dried)
1 medium-large free-range chicken, organic
if you can run to it
1 tsp each sea salt and black peppercorns
3 litres water
300g organic peas
leaves from 4 large sprigs fresh mint
Instructions -
Put the leeks, bay leaves and thyme in a large pot with the chicken, salt and pepper and the water.
Cover, bring very slowly to the boil and simmer very gently for 11/2 hours.
Carefully remove the chicken (including any spare bits of bone or fat) and set aside.
Remove the bay leaves and thyme and discard.
Purée the peas and mint in 2 ladlefuls of the stock then add a further 1.2 litres of the stock and mix well.
Remove the breast and thigh meat from the chicken and set aside to make the salad opposite.
Carefully remove the remaining meat from the chicken bones and add to the soup.
To serve, reheat gently and adjust seasoning to taste.
SERVES 6-8 – PER PORTION
233cals – 35g protein
8g total fat – 2.5g sat / 3g mono / 2g poly
5g carbohydrate of which 1.7g sugar
2g fibre – 374mg sodium / 0.9g salt
29mg calcium
GOOD SOURCE OF: Vitamin B1, B2 & B
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