This is an incredibly easy dish to cook. Apart from a bit of chopping at the start and a lot of eating at the end, there’s not much to do!
It’s a very soothing meal and a favourite of mine if I’m feeling a bit under the weather or at the merest hint of a cold to boost the immune system.
- 1 Whole chicken approx. 2 kg (organic, free range recommended)
- 6 small Carrots or 2-3 large chopped
- 1 Bay leaf
- 1 Stick of Celery
- 2 sweet potatoes, chopped into large chunks (no need to peel)
- 1 large bowl of spinach (or 1 bag of baby spinach)
- 2 handfuls of peas (fresh/frozen)
- 2 cloves of garlic
- 1 large handful of parsley roughly chopped (flat/curly leaf)
- Place the chicken in a large casserole dish and cover with water.
- Add the chopped onion, bay leaf, celery, garlic cloves and chopped sweet potatoes. Season well with salt and pepper.
- Bring to the boil, then pop the lid on and leave to simmer for about 20 mins.
- Now add the carrots and continue to simmer for another 30-40 minutes until the chicken is cooked. The chicken will be ready when you can pull the legs & they come away easily. Remove the chicken from the broth and rest it somewhere it will keep warm.
- Add the peas and spinach to the broth and cook for a couple of minutes, until the spinach has wilted.
- Spoon off any fat that has risen to the surface. Check the seasoning and add any further salt or pepper to taste.
- Pull the chicken off the bone & place in a bowl. Spoon over the broth with the vegetables and sprinkle with the parsley.