Packed with flavour, the perfect antidote to the Autumn blues!
- 2 tbsp cooking oil (I use rapeseed oil)
- 200g onion, finely chopped
- 200g celery, finely chopped
- 200g carrot, finely chopped
- 500g leek, finely chopped
- 500g cooked chicken, chopped (see Top Tip 1)
- 250g chopped frozen spinach
- 2.5 litres chicken stock (I used 5 stock pots)
- 3 tbsp chopped frozen parsley
- Salt & pepper
- Heat the oil in a large sauce pan or stock pot
- Add the onion, celery, carrot and leek, coating with the oil.
- Cover and sweat for 10 minutes, until the onions are soft.
- Add the chicken and stock.
- Season with ground pepper – don’t be shy here – I give it a good 20 full grinds of the pepper pot!
- Cover and bring to the boil.
- Add the spinach and return to the boil.
- Cover and reduce the heat.
- Simmer for 45 minutes, stirring occasionally.
- Add the parsley 15 minutes from the end of cooking.
- Adjust the seasoning if necessary.
Serve and enjoy!
- I like to use poached chicken thighs. Put 1 kg of chicken thighs into a pot. Cover with water. Put a lid on. Bring to the boil. Reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and leave to sit for 30 minutes, still covered. Check the chicken is cooked through. When cool enough to handle, remove and discard the skin and pick the meat from the bones.