1 onion, peeled and finely chopped
3 celery ribs, finely chopped
1 lb (450g) skinless free-range chicken thighs, trimmed of excess fat
4 cups (1 litre) water
3 carrots peeled and cut into small dice
½ cup (120ml) quinoa or rice
1 tsp sea salt
large handful of green leaves*, chopped
handful of green beans, chopped
- Coat the bottom of a large stockpot with a bit of oil. On medium-high heat, sauté the onion and celery for 5 minutes, until the onion is translucent. Scoop out and set aside.
- Add more oil, and on high heat, brown the chicken on all sides (about 2 minutes per side.) Scoop out and set aside.
- Pour a splash of water into the pot so the liquid bubbles up quickly. Use this to help scrape up any bits stuck to the pan (de-glaze).
- Put the onion mix and the meat back into the pot. Add the carrots.
- Add the stock and water. Bring to a boil. Skim off any frothy bubbles that rise to the surface for the first 15 minutes.
- Turn heat down and cover to simmer (make sure that it is gently bubbling) for 1 hour. Stir occasionally.
- Take out chicken pieces, remove bones (if any), and cut into small pieces. Return meat to pot. Taste and season with salt.
- Turn heat up and add the grain of choice. Boil for a further 15 minutes.
- Add chopped leaves and green beans 5-8 minutes before serving so that the veggies retain their green color and freshness.
* Bok choy, cabbage, chard, kale, spinach, etc