For the past 15 or so years I have been regularly attending a yoga class. Every year I noticed the numbers increase during January and then by February, March time the people who joined the class slowly start to disappear. I’m sure this is the same with diets as well. Many people start out with the best of intentions but hit a few hurdles and that’s it they go and give up. Don’t let the obstacles get in your way this January. This month I thought I would make an easy, healthy meals for you and yours to enjoy! We loved this dish and we hope you will too. Below is a video and recipe for you.
What are your favourite meals to cook between Christmas and New Year? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Teaspoon
Ingredients
- Chicken Legs x 500g
- Leek x 1
- Carrots x 1
- Yellow pepper x 1
- Potatoes x 800g
- Green beans x 1
- Water x 2 litres
- Turmeric x 1 – 2 tsps
- Oregan0
- Salt and pepper to taste
Method
- Put the chicken legs into a large saucepan and cover in cold water.
- Sprinkle in the tamari and add salt and pepper to taste.
- Now put the saucepan on the hob and bring it to the boil.
- Turn the heat down to a medium heat and leave to simmer for 30 minutes.
- While the chicken is cooking remove the top and the tails from the leeks.
- Slice the leeks and set to one side.
- Remove the top from the yellow pepper and take out the core and the stalk.
- Slice and dice the flesh.
- Peel the carrots and slice.
- Then peel the potatoes and slice and dice them into 1 centimetre pieces.
- To check the chicken is cooked put a skewer in and if the juices run clear from the chicken it’s cooked.
- If not, keep the chicken in the water for 5 minutes extra and check on it again.
- Once the chicken is cooked remove it from the saucepan but keep the water.
- Now add in the chop vegetables to the pot except for the green beans.
- Bring these ingredients to the boil and leave to simmer for 15 – 20 minutes.
- Or until the potatoes fall off a fork.
- Now add in the green beans and bring the pan to the boil again.
- Turn the heat down and leave to simmer for 2 – 3 minutes.
- At this point the chicken should be cool enough to touch.
- Remove it from the bone and put it into the large saucepan with the other ingredients.
- Stir everything together and remove the pan from the hob.
- Then serve and enjoy.
Chicken Leg Soup was a big hit with my little family. I’m all about keeping things simple but fresh and fairly cheap too. The recipe is slightly time consuming but the efforts are worth the results. Plus this dish could be made at the weekend and frozen for an effortless mid week dish. It also makes delicious leftovers as well. I ate the soup the next day for lunch and it was so good. However you decide to eat this dish, as always, please enjoy. Thank you.
Googies Kitchen Life 