Fantastic for colds and too boost energy
2 carrots – finely chopped
2 celery sticks – finely chopped
1 zucchini – finely chopped
4-6 organic/free range chicken legs – skin on
chicken stock (use 1 cup of stock per chicken leg) – mix stock with water
1 clove garlic
1 large knob of ginger finely grated
3 spring onions chopped
1 x fennel or leek if available (especially with the onset of a cold)
bunch of parsley
squeeze of fresh lemon juice
handful of fresh spinach leaves
1 tbs of olive or rice bran oil
Gently fry onion, garlic, ginger, spring onion, carrot, celery for 5 mins.
Add chicken legs and sear for a few minutes.
Add stock and bring to the boil, then simmer for 45 mins or until everything is well cooked. Remove bones, add parsley, spinach, lemon juice and season to taste.