Chicken soup recipe

by | Jan 18, 2017 | Recipes, Salads | 0 comments

I love the comfort and warmth of a homemade soup in the winter! Chicken soup is such a classic and a perfect winter warmer. I find this recipe works wonders as a healing soup to fight coughs and colds it’s a great way to make use of the leftovers from a Sunday roast.

Ingredients:

Serves 2

  • 1 tbsp coconut oil
  • ½ onion, diced
  • 1 garlic clove, crushed
  • ½ tbsp lemon juice
  • Sea Salt
  • Ground Black Pepper
  • 1 bay leaf
  • 1 celery stick, finely chopped
  • 2 sprigs flat leaf parsley, leaves & stalks, finely chopped
  • 1 large carrot, peeled and diced
  • 150g cooked roast chicken, shredded
  • 100g kale or any cabbage, chopped finely
  • 600ml chicken stock – homemade chicken broth would be even better (see recipe for bone broth under ‘miso soup’)

Method:

  1. Heat the coconut oil over a medium heat in a large pan, add the onion and fry until softened.
  2. Add the celery and garlic and cook for a further two minutes. Then add the carrots and the parsley (including the chopped stalks) and bay leaf.
  3. Add the stock/broth and bring to a boil, then turn down to simmer until the vegetables are soft (about 20 minutes).
  4. Add in the kale or cabbage and the chicken. Cook for a further 5-10 minutes.
  5. Season and add the lemon juice.

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