Ingredients

Method

• 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

Method

Ingredients

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.
TASTE’s take:

This flavourful and nutrient-packed broth is perfect for staving off winter colds.