Recipe from Season 2, Episode 4 of Healthy Gourmet.
Preheat oven to 400 degrees Fahrenheit. Place chicken legs on a rack over a pan. Crush garlic and smear on chicken. Bake in the oven for 45 minutes.
Heat oil in a soup pot over medium heat. Add onions and leeks. Cook until softened—about 3 minutes.
Add chopped vegetables, sea salt, pepper, chicken stock, bay leaf, and thyme. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 30 minutes until vegetables soften, but aren’t mushy.
Remove chicken from the oven and let cool. Discard the skin and remove meat from the bones. Stir the kale, peas, and cooked chicken meat into the soup. Simmer for another 10 minutes.
Total Fat: 17g
Total Carbohydrates: 39g
Dietary Fibre: 7g
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