Updated: Jan 16
Heres my hearty chicken soup recipe for those cooler autumn/ winter evenings! Use my Chicken Bone Broth Recipe as the base for this soup! Sure to be a crowd pleaser and immune booster for all!
Prep: 15 mins
Time: 30 mins
Skill Level: Easy
Shredded Chicken (from broth)
2 table spoons olive oil
1 leek, white part only, thinly sliced
2 celery sticks, diced
3 cloves garlic, finely chopped
2 heads of broccoli, broken into small florets and stalk diced
2 zucchinis, diced
1.5L (6 cups) Home Made Chicken Broth (can substitute to vegetable broth for vegan/vegetarian version)
150g green beans, trimmed and halves
4 large stems kale, deveined and chopped coarsely
140g (1 cup) frozen peas
2 large handfuls, flat leafed (Italian) parsley, coarsely chopped
1 large handful of mint leaves, coarsely chopped
1 large handful basil leaves, coarsely chopped
Finely grated zest of two lemons, unwaxed
Himalayan salt, freshly ground pepper and parmesan to serve.
1. Heat the oil in a large saucepan over low heat. Cook the leek, celery and garlic until softened.
2. Pour in your home made chicken bone broth and bring to a boil. Decrease the heat and simmer for 10 minutes.
3. Add the shredded chicken, broccoli, zucchini, peas and green beans and simmer for 5 minutes or until vegetables are tender.
4. Add the kale, lemon zest, basil, mint and parsley. Season with salt and pepper.
5. Serve with parmesan.