- 3 chopped celery stalks
- 2 shallots
- 4 sliced baby leeks
- 2 cloves crushed garlic
- 2 bay leaves
- 1 t butter
- 2 t olive oil
- 1 litre chicken stock
- 4 free-range chicken breasts
- 1 T olive oil
- 1 T red pepper pesto
Fry chopped celery stalks; shallots, cut into petals; sliced baby leeks; 2 cloves crushed garlic and bay leaves in butter and 2 t olive oil for 10 minutes over a very low heat until fragrant and softened.
Pour in chicken stock. Simmer slowly for 15 to 20 minutes, adding more stock if necessary.
Sear ree-range chicken breasts in olive oil in a hot pan.
Reduce the heat and cook for a further 10 to 15 minutes, turning occasionally.
Slice thinly, then toss with red pepper pesto.
Serve in shallow bowls of the vegetable broth. What makes this meak healthy.
This flavourful and nutrient-packed broth is perfect for staving off winter colds.