Recipe from Season 2, Episode 4 of Healthy Gourmet.


  • 4 full chicken legs, oven roasted

  • 2 garlic cloves

  • 2 tbsp extra-virgin olive oil

  • 2 cups onion, julienned

  • 2 cups leeks, chopped

  • 1 ½ cups carrots, cut into ¼-inch rounds

  • 1 ½ cups celery root, large dice

  • 1 ½ cups, parsnips, cut into ¼-inch rounds

  • 1 ½ cups Jerusalem artichokes, cut into ¼-inch slices

  • 1 ½ cups sweet potatoes, diced

  • 1 tsp sea salt

  • ½ tsp black pepper

  • 8 cups chicken stock

  • 1 bay leaf

  • 5 sprigs fresh thyme

  • 6 cups kale, washed and torn

  • 1 cup frozen sweet peas


  • 1.

    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.

  • 2.

    Heat oil in a soup pot over medium heat. Add onions and leeks. Cook until softened—about 3 minutes.

  • 3.

    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.

  • 4.

    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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 595kj
  • Fat Total 34g
  • Saturated Fat 8g
  • Protein 38g
  • Carbohydrate 33g
  • Sugar 12g
  • Sodium 781mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Calories: 468
Total Fat: 17g
Cholesterol: 106mg
Sodium: 503mg
Total Carbohydrates: 39g
Dietary Fibre: 7g
Sugars: 11g
Protein: 38g

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