For a simple and nutritious meal, try this tasty and easy to make chicken broth. Ideal for times when treatment leads to low appetite or nausea. Freeze some portions for a convenient meal when you’re short on time.

Ingredients

One whole chicken (organic or free-range)

Water (to cover the chicken)

1 tbs salt

10 whole peppercorns

1 onion

2 celery sticks

2 carrots

Method

Add chicken to a large saucepan or stockpot.

Add enough water to cover the chicken.

Roughly chop the onion, celery and carrots and add to the pot.

Add salt and peppercorns.

Bring to the boil and simmer for one hour with the lid on.

Leave to cool a little before removing the chicken and straining the broth through a sieve.

Store the broth in the refrigerator and remove any fat that forms on the surface.

Store the chicken and vegetables in the fridge for later use.

Serve as is or add back any of the cooked vegetables or chicken as desired.

Eat within three to four days or freeze for up to three months.