Serves 1 

A few spring onions, chopped

A handful of broccoli florets

A handful of spinach

Frozen broad beans (or peas)

130g cooked chicken shredded

300ml homemade chicken stock (see below)

Heat the stock in a small pan and add the vegetables and shredded chicken and cook until heated through and just tender.

Why make your own stock instead of using cubes?

The long slow cook gets all the bones and ligaments to release healing and nutritious compounds such as collagen, proline, glycine, and glutamine along with essential minerals such as calcium, magnesium phosphorous, silicon, sulphur, and more. Even better, the process of slow cooking them out means they are in forms that are more easy to for you to absorb.

How to make chicken stock.

Its so easy to make your own, if you’ve had a whole roast chicken on the weekend. Put the carcass into a slow cooker, or heavy lidded pan with plenty of water, on the lowest heat for 8-24 hours. I often add in carrots, onions, celery and any other vegetables that might be past their best.

Strain it all through a sieve and freeze a few portions if you’re not using it all up. This is great added to soups, stews for flavour and health!