Healthy Broth with Chicken

Place the chicken in a large stockpot and cover with water. Bring to the boil and skim off any impurities.

Lower the heat to a ‘blip’ and add the vegetables, bouquet garni and season lightly. Simmer gently for 1 ½ - 2 hours.

Skim off the fat and strain off the stock. Discard the vegetables. Take the meat off the carcass and set aside.

For the soup: heat the stock in a pan and add the carrots and leeks and cook until just tender. Add the shredded chicken and season.