1 tbsp olive oil
1 onion, finely chopped
1 leek, washed, trimmed and chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, chopped into bite-sized chunks
300g baby potatoes, halved
450ml chicken stock
4 spring onions, chopped
A small handful of fresh basil, torn or chopped
- Heat the oil in a large, heavy pot over a medium-high heat. Cook the onion, leek and carrots for 3-4 minutes until softened. Add the garlic and cook for 30 seconds. Transfer to a bowl and set aside.
- Add the chicken to the pot and brown on all sides. Add the potatoes, stock and plenty of black pepper, then bring to the boil. Reduce the heat to a simmer and return the vegetables to the pot. Cover with a lid and cook for 30 minutes until the potatoes are tender and the chicken is completely cooked.
- Add the broccoli, kale, peas and spring onions. Stir to combine, then return to the boil. Cover and cook for five minutes longer.
- Stir in the chopped basil and heat through for one minute, then ladle into bowls and serve with crusty bread.
344kcals, 11.6g fat (2.8g saturated), 20.9g carbs, 4.8g sugars, 39.7g protein, 5.8g fibre, 0.435g sodium