A winter cure - chicken and vegetable broth

I have poorly household! It not just the run of the mill running nose, we have a living room so full of snot it looks like a set off the re-make of the ghostbusters movie with enough slime left over to film the sequel. We have more paracetamol, ibuprofen, decongestants and tissues than the local branch of Boots. 

As the only one in our house that has been left untouched by this plague it has been left up to me to try and provide the family with the nutrients to help them battle this horrific virus. I have made them this vibrant broth packed full of chicken, sweet potato, kale and other vegetables to fill my family with enough vitamins, iron and antioxidants to fight off any disease. I only hope it works and if it doesn’t I at least know that they have had a great tasting meal. 

400g skinless chicken thighs

1 sprig of rosemary

1 white onion

2 cloves of garlic

1 large carrot

1 large sweet potato

1 small tin of sweetcorn

6 piquante peppers

2 handfuls of kale

2 lts chicken stock

½ bunch spring onion

salt and pepper to taste

Finely dice the onion and carrot and sweet them off with the crushed garlic and chopped rosemary in a pan over a medium heat with a little olive oil. Add the stock, diced chicken thigh, diced sweet potato and simmer for 45 minuets. Then add the sweetcorn, peppers and kale and simmer for a further 10 minutes, season and add in the chopped spring onion and serve with some crusty bread and enjoy.