Anti-Inflammatory Chicken and vegetable soup
This is a soup we have atleast once a fortnight, often more as it’s a great way to use up the leftover veg in the fridge each week! I’m all about simple and bonus if it’s economic when it comes to meals. You almost always have these ingredients in your kitchen already so it’s a great one to cook when you just don’t know what to cook! Improvise where needed, you can’t really make mistakes! Great for lunches, dinners and my favourite is breakfasts (savoury breakfasts are a big yes for your health).
Ingredients:
1 large free range or organic chicken, oven roasted for maximum flavour, pulled apart and roughly chopped for adding to soup.
1 large brown or red onion (not fussy here)
2tbsp avocado oil or ghee
1 leek thinly sliced
1 heaped tsp Organic Minced Garlic (jarred or fresh) - I like the Spiral Organic
1 heaped tsp Organic Minced Ginger (jarred or fresh) - I like the Spiral Organic
2 medium carrots finely diced
2 celery stalks finely diced
2 medium zucchinis finely diced
1x Broccoli or Cauliflower head (simple thinly slice the heads)
1.5tbsp Mixed herbs - I like the Honest Goodness one
Fresh squeeze of lemon juice, from half a lemon (more if you like!)
Salt and pepper
2 heaped tsp Organic Chicken Stock with 500mLs water - I use the Urban Forager or the SanElk ones
Water to top up to your preferred consistency!
1 large pot!
Method:
Pre-prepare the roast chicken and set aside
Roughly chop onion and leek and add to the pan with ghee or oil, garlic and ginger, until browned and fragrant.
Dice carrots, celery, zucchinis, cauliflower or broccoli heads and add to the pot, stir and fry off for 5 minutes with mixed herbs, lemon juice, salt and pepper
Add chicken stock to pot and top with water. Add enough water until preferred consistency is achieved (I like it a bit chunky but everyones different).
Sit to simmer for 2-3 hours. Best served the next day for maximum flavour with maybe a dash of Tamari (yum) and a side of sourdough with salty butter.
Enjoy!
With Love,
Tayla
