Ingredients:

1 1/2 chicken breast, cooked
4 cups chicken stock
2 cups celery root, cubed small
6 cups leek, cut very thin
2 tsp olive oil
Sea salt, cayenne pepper to taste

Directions:

  • Slowly sauté leek in olive oil.
  • Add the celery root.
  • Season with sea salt and cayenne pepper.
  • Add stock, 4 cup of water and simmer until vegetable are tender.
  • Add cubed chicken breast.
  • Serve very hot.