With icy snow falling on the Swartberg Mountains in the Klein Karoo , I decided to make a Chicken and Leak soup, with a bone broth made from the remainder of last nights roast chicken dinner. This age old comforting soup has important healing nutrients and minerals and was always on the menu growing up when anyone in the house was unwell.

Collagen turns to gelatin once cooked , which provides much needed amino acids. The slow cooked bone marrow is rich in iron, vitamins , A & K, selenium , zinc , calcium, phosphorus and manganese, needless to say, all this goodness promotes healing and boosts the immune system.

Russell has been really sick this week and I had to rush him to hospital for an emergency Gallbladder surgery which went well and thankfully he is now safely back home and recovering. We decided to celebrate his home coming this week end with this heartwarming soup.

How to make a Bone Broth with Chicken

I use the left over Chicken carcass and bones from a Roast chicken to make this broth.

• 1 onion chopped
• 1 leek chopped
• 3 stalks celery chopped
• 2 carrots
• 3 cloves garlic chopped
• tablespoon of chopped parsley
• Pinch of turmeric
• Pinch of ginger
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 8 cups of water

Fry up your onions ,leek, celery, garlic – add spices – add chicken carcass and any left over chicken – as well as skin – make sure you add enough water to cover the chicken , about 8 cups and let it heat until its simmering – then add to your slow cooker and let it cook slowly for about 15 hours overnight. Drain through a sieve and store in a glass conserve bottle – it lasts about a week in the fridge or pour into ice trays and freeze in the deep freeze.

Chicken and Leek Soup

• 3 Leeks
• 1 Onion
• 3 cloves garlic
• 1 Celery stick
• 7 cups of chicken broth
• 1 cup of milk
• 8 medium potatoes – about 1.5 kg
• Finely chopped chives or parsley to garnish
• Salt and and lots of Pepper to taste

Heat oil in a pan on medium heat and fry onion, garlic, celery, and leeks and cook until soft. Add chopped potatoes and carrots and 7 cups of chicken broth and cook for 25 minutes. Add 1 cup of milk and cook for a further 10 minutes. Blend and garnish with a sprinking of parsley or chives. Serve with crusty fresh bread and butter.