Chicken Soup

This is a super easy family favourite that’s full of vegetables.

It makes enough to get left overs and you can totally improvise when you don’t have the right ingredients.

PROTEIN:

4 chicken thighs with bones in

VEGE:

1 onion

2 garlic cloves

2 medium carrots

3 medium celery stalks

Any other vege you like! I’ve added cabbage, broccoli, peas, corn, beans & cauliflower.

CARBS:

Your choice! You’re aiming for 1-2 handfuls per serve.

Brown rice noodles

White Potatoes

Soup mixes with legumes, split peas, quinoa

A mix of both. Sometimes I’ll put a handful of the soup mix and then add a handful of noodles in my bowl at the end.

FATS:

About a tablespoon of lemon infused olive oil (yes I’m obsessed) throughout the cooking process.

OTHER INGREDIENTS

Fresh or dry parsley and oregano

2L Chicken Stock

Salt & pepper if you like.

METHOD:

Dice up all the vegetables.

Add garlic, onion and oil to the pan, Brown.

Add celery and carrot, stir for a few minutes, then add the chicken. Brown the chicken on both sides. Add any extra vege. Cook and stir for a few more minutes.

Add the chicken stock, herbs & soup mix. Bring to boil and cook til chicken and vege are done.

Take the chicken out and shred in a Thermomix or chop up into small bits, Discard the bones. Add back into the soup.

If using rice noodles, prepare those as per the packet. Add to the bottom of your bowl and pour soup over the top.

Drizzle with more lemon olive oil, salt and pepper.