Soul soothing chicken soup

1.

Combine chicken, celery, leek, roughly chopped carrot, onion, bay leaf, thyme, salt and pepper in a large soup pot and cover with filtered water (approx. 5 litres)

2.

Bring soup to a boil over high heat, then lower the heat, cover and simmer for 2 hours

3.

Take the chicken out onto a plate and pull the meat off the chicken and roughly dice it (you can reserve some of the meat for another use if you don’t want to add it all back to the soup)

4.

Strain the stock into a clean soup pot and discard the cooked vegetables

5.

Add chicken, diced carrots and diced zucchini to the soup then simmer for 10 minutes

6.

Add cannellini beans and kale and simmer for another 10 minutes

7.

Add lemon juice and season with salt and pepper, to taste