Today I'm going to give you a recipe I survived on this winter and despite the growing heat I'm still eating it for dinner tonight (actually I'm eating it as I upload this post) - I just love it and as a bonus it's a no oil recipe :)
You will need:
150g of chicken breast (skinless)
As much broccoli as you can fit in your pot
1 stock cube that's sugarless (I like the brand 'Kallo' and their vegetable stock is lactose free, gluten free and sugar free).
Salt - to taste
pepper - to taste
garlic powder - to taste (sensing a pattern here?)
onion powder - (see above)
hot chilli powder - (e.t.c.)
As an added note I also like to add some kale to bulk up my vegetable and fibre intake sometimes but this is a recent addition and not necessary if kale is not your favourite vegetable.
Fist chop the broccoli into small chunks and it's actually better if you leave some of the stem attached.
Next cut the chicken into small chunks and if using the kale just rip it to pieces removing as many bits of stem as you can.
Once everything is prepared mix your spices and stock cube in a glass of some kind and with boiled, not cold, water.
Add all your ingredients to the pot and top up the water if necessary. Leave to boil on a low heat for about an hour to an hour and thirty minutes. About 45 minutes in taste the liquid to make sure you like the flavour, if you do - great, if not then add something else. I would start with adding just a little salt as that can often bring out flavours that are already in the soup. By the time the soup is ready the chicken will have been poached in flavoured water, so it won't be flavourless itself, and the stem of the broccoli will have softened to such an extent that it takes on an almost potato like quality. Voilà, simple, healthy, and tasty :)
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