CHICKEN AND LEEK SOUP

Serves: 4

INGREDIENTS

• 1 onion, finely chopped

• 2 leeks, thinly sliced

• 3 lean pieces of bacon, chopped

• 1 clove of garlic, crushed

• 2 cups of leftover cooked chicken (or you can brown some raw chicken of your choice and add that in)

• 1 tsp of wholegrain mustard

• 2 tsp of mixed herbs

• 6 cups of chicken broth

• 1 cup (240ml) of coconut milk (22 syns)

• 1 tbs of fish sauce

• squeeze of half a lemon

• salt and black pepper

METHOD

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Coat a large pot with some Cold Pressed, Virgin Olive Oil, add the onion and bacon and cook till golden Add the garlic and leeks and continue to fry to soften. Add the whole grain mustard, mixed herbs, squeeze of half a lemon, broth and fish sauce. Bring to a boil and then reduce heat, cover and simmer or 40 mins. For the last 10 mins add in the cooked chicken and coconut milk. Stir well. Season as needed with salt and black pepper. Enjoy!!