Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A nourishing pot to feed the whole family.
Equipment: Large saucepan
Measures and names
Ingredients
- 500 g chicken thighs
- 1 onion, 2 carrots
- 2 celery sticks
- 2 garlic cloves
- 1.2 litres chicken stock
- 200 g shredded cabbage or kale
- 1 tsp thyme
- 1 bay leaf
- 1 tbsp oil
- Parsley, to serve
Method
- Heat the oil in a large pan and cook the onion, carrot and celery for 6 minutes. Add the garlic for 1 minute.
- Add the whole chicken thighs, stock, thyme and bay leaf. Bring to a simmer and cook gently for 20 minutes, until the chicken is cooked through.
- Lift out the chicken, shred it with two forks, and return it to the pot.
- Add the cabbage or kale and cook for 5 minutes, until tender.
- Remove the bay leaf, season well, and serve scattered with parsley.
Swaps and tips
Use a leftover roast chicken carcass to make the stock for even better flavour. Freezes well; add the greens fresh when reheating.
Add carbs for the family (optional)
For the family, add cooked wholewheat pasta, barley or a few new potatoes, or serve with wholegrain bread.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 6 g | 3 g | 17 g | 293 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
