• ½ carrot finely sliced
  • ½ small leek finely sliced
  • A bouquet garni of fresh herbs (for example thyme, parsely, bay, rosemary)
  • 500ml Freja Chicken Bone Broth
  • 1 chicken breast


  1. Warm the Freja chicken bone broth and the carrot, leek and bouquet garni.
  2. Allow to infuse for 5 minutes then add the chicken breast, reduce to a very low simmer, put the lid on and cook on a very low heat for around 12 minutes, or until the juices run clear in the thickest part of the breast.
  3. Remove the chicken and slice. Pour the broth into a bowl and add the sliced chicken.