Green Tea Chicken Broth

• 1 small organic, free range Chicken
• 3 large Leeks, trimmed and roughly chopped
• 4 Carrots, peeled and chopped
• 1 Onion, diced
• 3 Celery sticks, chopped
• 3cm fresh Ginger root, peeled and sliced
• 3 sprigs of fresh Thyme
• 1 tsp of Peppercorns
• 2 Bay leaves
• 1 Chicken Stock Cube
• 2 large scoops of Collagen
• 300ml of strong Green Tea, tea leaves removed
• 100g of Edamame
• 2 Spring Onions, finely chopped
• Juice of an Orange
• 2 Spice capsules
• Salt and Pepper
• 2 tbsp of Parsley, chopped, to serve

Step 1

Prepare the Chicken: Place the chicken in a large pot and cover with water. Bring to a boil, then reduce to a simmer.

Step 2

Add Vegetables and Spices: Add the leeks, carrots, onion, celery, ginger, thyme, peppercorns, and bay leaves to the pot. Simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender.

Step 3

Enhance the Broth: Remove the chicken from the pot and set aside to cool slightly. Add the chicken stock cube, collagen, Spice and green tea to the pot. Stir well to dissolve the stock cube and collagen.

Step 4

Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Return the shredded chicken to the pot.

Step 5

Add Final Ingredients: Stir in the edamame beans and spring onions. Simmer for an additional 5-10 minutes, until the edabeans are heated through.

Step 6

Season and Serve: Add the orange juice, salt, and pepper to taste. Ladle the soup into bowls and garnish with chopped parsley.