This is a proper detox soup. Really low calorie but full of flavour as well as being beautifully warming.
I use chicken drumsticks for this as they add depth of flavour and are really really cheap.
This is my Monday lunchtime soup. I like it because Monday is always a good day to be really healthy. I’ve normally eaten a little bit extra over the weekend and this resets the balance. The only rule is that you don’t eat between meals and have a healthy dinner in the evening for the optimum Healthy Monday.
Ultimate Detox Chicken Soup
Serves 2 • Ready in 2 hours
1 onion, peeled and roughly chopped (flavour only)
1 carrot, peeled and chopped (flavour only)
1 stick celery, trimmed and chopped (flavour only)
2 chicken drumsticks, skin on (178 cals)
1 litre water
8 whole peppercorns
1 tsp salt
1 bay leaf
1 small parsnip, peeled and finely chopped (40 cals)
1 small carrot, peeled and finely chopped (25 cals)
1 clove garlic, peeled and crushed (4 cals)
1 tbsp light soy sauce (4 cals)
2 tsp English mustard (22 cals)
2 spring onions, trimmed and finely chopped (10 cals)
Pinch of freshly ground black pepper
• Take a large lidded pan and place the onion, carrot and celery inside. Add the peppercorns, salt and bay leaf.
• Pour in approximately 1 litre water and bring to a simmer. Place the lid on the pan and cook gently either on the hob or in a medium oven (170C fan) for 1½ hours. Add the chicken drumsticks for the last 30 minutes of cooking time.
• Strain the broth through a sieve. Discard the vegetables and place the chicken drumsticks on a plate. Leave to cool for 15 minutes or until the drumsticks can be handled comfortably.
• Return the broth to the pan. Add the parsnip, carrot and garlic to the broth and simmer for about 15 minutes until tender.
• Remove the skin from the drumsticks and pull the chicken off the bone. The chicken will just fall off the bone after its long cooking time. Discard the bones, skin and waste and separate the good chicken into 2 portions.
• Add the soy sauce, English mustard and spring onions to the broth and stir. Add the pepper and taste to check the seasoning. Divide the broth between 2 containers equally. Refrigerate the broth and the chicken separately until needed.
• When you are ready to eat the broth, reheat a portion until lightly bubbling. Then add the chicken and warm through.
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