4 chicken thigh cutlets from Hudson Meats
1 jar of chicken glaze from Hudson Meats
1 large carrot thinly sliced
2 potatoes cut into 1cm pieces
Half a leek thinly sliced
3 cloves of garlic finely chopped
1 brown onion finely diced
1 celery stick finely chopped
1 tsp whole peppercorns
1 bay leaf
2 tsp salt
Finely chopped parsley (to garnish)
Salt to season
- Combine all ingredients in a large pot over medium heat. Bring to boil, cover and cook for 45 minutes.
- Transfer chicken to a bowl and shred the meat off the bone. Add to soup.
- Season soup with salt and transfer to serving bowls. Garnish with parsley.
Recipe by Sarah Ahmed : @nourish.glow.repeat