Chicken, Orange and Fennel Soup

A twist on an old Norwegian favourite, and often referred to as 'French Chicken Soup'. The orange certainly makes a cold evening feel warmer.

Serves: 2-3
Cooking time: 45 minutes

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
2 pouches (648g) Borough Broth Co Organic Chicken Bone Broth
1 leek, sliced into rings
1 onion, diced
1/2 bulb fennel, finely sliced
1/2 tsp turmeric
handful fresh basil

Method:

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.

Free-Range Organic Chicken Bone Broth

Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.

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