A twist on an old Norwegian Favourite, often referred to as 'French Chicken Soup'. The orange certainly made this cold evening feel even more festive.
Serves: 2 hungry people
Time: 20 mins prep 25 mins cooking
* indicates optional ingredients
1 tbsp ghee
2 cloves garlic, minced
4-5 chicken thighs and/or legs, skinned with the bone in
1 tin organic whole plum tomatoes
1/2 orange, zest and juice
100g new potatoes, halved
1 leek, sliced into rings
1 onion, diced
1/2 bulb fennel, finely sliced
1/2 tsp turmeric
Handful fresh basil
Soften the garlic, leek and onion in the ghee in a frying pan.
Add the chicken pieces to a large saucepan and top with the onions and garlic.
Fill the saucepan with tomatoes, orange zest and juice and the two pouches of chicken broth and put on a high heat until just boiling.
Reduce the heat and allow to lightly simmer for around 10 minutes.
Add the potatoes and cook for another 5 minutes.
Add the turmeric and fennel for the remaining 10 minutes.
Once ready to serve chop and top with fresh basil.