Ingredients

• 2 skinless chicken breast fillets
• 1 litre reduced salt chicken stock
• 1 cup brown rice, cooked (or for pasta options add: Bellamy’s Organic Vegie Pasta Alphabets, Bellamy’s Organic Vegie Macaroni or Bellamy’s Organic Brown Rice Pasta Stars)
• 6 cups young green leaves (think watercress, rocket, sorrel, baby spinach), washed
• 2 leeks, thinly sliced
• 2 carrots, diced
• 2 sticks celery, diced
• 1 tbsp. olive oil

Method

1. Place the chicken in a medium-sized pot and add just enough chicken stock to cover. Poach gently for about 10 minutes or until just cooked, before setting aside to cool.
2. Heat the olive oil in a large-size pot and add the leeks, cooking gently for 2 minutes until soft.
3. Add the carrot, celery and garlic and stir through.
4. Strain the cooked chicken poaching stock through a fine sieve and add the vegetables with the remainder of the stock, simmer for 10 minutes.
5. Chop the greens finely, add to the soup and cook for a further 10 minutes.
6. Chop the greens finely, add to the soup and cook for a further 10 minutes.
7. Tear the chicken breasts into fine shreds and add them to the soup.
8. Serve with 1 tbsp. of cooked rice or Bellamy’s pasta.