Chicken and Celery Broth 

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Jason Roberts presents another take on the old favourite: chicken soup.

Ingredients:

1 onion, chopped

1 clove garlic, sliced

2 stalks celery, sliced

3 cup cups chicken stock

2 chicken legs, skin removed

300 g canned chickpeas, drained and rinsed

1 Tbsp chopped parsley

Directions:

Spray a medium sized saucepan with cooking spray and add the onion, garlic and celery. Cook over medium heat until soft, then add the stock and chicken legs. Bring to the boil, reduce the heat and simmer, covered for about 40 minutes or until the chicken is tender.

Take the pan of the heat. Remove the chicken from the pan and set it aside for a few minutes. When cool enough, remove the flesh from the bone.

Return the chicken flesh to the broth and add the chickpeas. Simmer for about five minutes or until the chicken and chickpeas have warmed through. Season well with salt and pepper and garnish with the parsley. Serve.

Author:

Jason Roberts

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