This amped-up chicken soup is jam packed with healthy ingredients to get you through the cold winter months.

Big bowl poached chicken and vegetable broth

Ingredients:

2 x 6 oz skinless chicken breast
1 ¼ litres store bought chicken broth (organic)
½ cup thinly sliced carrots
¼ cup thinly sliced celery
1 cup sliced leeks
walnut-sized piece of ginger
6 peppercorns
1 star anise
1 sprig thyme
1 bay leaf
1 cup black eyed beans, canned
salt & pepper
1 French baguette, cut in half length wise
1 ½ tsp Dijon mustard
1 cup grated cheddar

Method:

1) In a large sauce pan, place the chicken broth and add the vegetables, ginger, peppercorn, thyme, and bay leaf. Bring to a boil then turn down to a gentle simmer and skim.

2) Simmer gently for 10-15 minutes then add chicken breasts and continue to simmer for additional 20-25 minutes adjusting the seasoning, and simmer until the chicken is just cooked and tender.

3) Take the baguette that has been cut in half and lightly toast. Then spread a little Dijon mustard on top, cover with the grated cheddar cheese and place under the broiler until the cheese is melted.

4) Just before serving, you can add the cooked black eyed beans, remove the chicken and ginger from the pan.

5) Next, ladle into two hot bowls, add the vegetables and broth, add the cooked chicken breast (adding a little more broth) and serve with the toasted cheese baguette.

6) The ingredients in this soup can be varied to suit your needs. You may add cooked pasta, any vegetable of your choice, such as potato, green beans, cooked wild rice.

Serves 2

Courtesy Michael Bonacini, www.oliverbonacini.com