This slow-cook African Chicken Soup infused with African blue basil is intensely flavoursome and the epitome of comfort food. Low in calories, highly nutritious and easy to prepare.
Add 1 tablespoon of olive oil to a dutch oven and heat. When hot, add the chicken, onions, 1 clove of garlic, cabbage, 2 of the medium-sized carrots and 1 of the medium-sized leeks, and fry for 3 - 4 minutes, stirring frequently.
Season with salt and pepper, add bay leaves and cold water to the dutch oven so everything is completely covered. Reduce the heat and allow to simmer for 1 hour and 30 minutes.
When the stock is ready, drain the liquid, preserving this and discarding the vegetables. Allow the chicken to cool, and then shred it into pieces, taking care to discard all the bones. Set aside. Rinse and pat dry your Dutch Oven and prepare the base of your soup.
Place your dutch oven on low heat and add 1 tablespoon of olive oil. When hot, fry the garlic, shallots, remaining carrots, leek, mushrooms and african blue basil for about 5 minutes, until soft but not coloured. Add the drained stock to the pot, bring to boil, and then simmer for for about 15 minutes. Add the chopped kale and cook for a further 10 minutes.
Taste the soup for seasoning and adjust to suit taste preferences if needed. Serve with warm bread rolls.