1 leek, sliced
2 large carrots, diced
2 pieces of celery, sliced (reserve baby leaves)
3 cloves of garlic, diced
1 bunch of parsley, stems thinly diced (leaves reserved)
1 tablespoon of thyme leaves
1 zucchini - lengths quartered and chopped
Either leftover roast chicken, 1/2 store-bought organic cooked chicken, or two cooked chicken breasts, shredded
4-5 leaves of Tuscan kale, stripped off stems and chopped
1 tbsp olive oil
1 can cannellini beans, drained
1.5 litres Boiling water
1 tsp pepper
2 heaped tablespoons of Chicken Bone Broth powder original
2 tbsp The Wholefood Pantry Vegan Savoury Flakes
2 tsp The Wholefood Pantry Himalayan Salt
1. In a deep pot, gently fry together the leek, carrots, celery, garlic, parsley stems and thyme in olive oil until softened.
2. Add shredded chicken, zucchini, broth powder, water and simmer for 15 minutes.
3. Stir in savoury flakes, cannellini beans, Tuscan kale simmer for another 5 minutes. Taste and season.
4. Stir in parsley leaves and baby celery leaves, then serve into bowls.