I don't know about you, but I love a quick and simple throw together dinner that warms the tummy on these cold winter nights. This recipe takes a few short cuts to allow you to throw together a nutritious soup that can be ready in under 30 minutes, yet it still tastes like it has been slow cooked for hours.
From a nutritional point of view this soup is a real winner, chock full of health boosting herbs and spices, fresh seasonal veggies, clean protein and gut healing stock.
As I always recommend, don't skimp on the quality of the produce you are using in this soup. The health benefits of this dish are significantly boosted if you choose free range organic chicken, homemade bone broth and organic vegetables, as fresh as possible.
If you are not sure how to make your own delicious homemade stock for your soups and stews this winter, why not join us at our next 'Meat Stock & Bone Broth' workshop running at Coal Coast Organics on Saturday, July 1 at 4pm. Making your own stock is the best way to make this soup super nutritious.
Ingredients: (serves 4-6)
1 BBQ/Oven Roasted Chicken, meat removed from bones and shredded
6 cups of good quality chicken stock
1 tbsp coconut oil, ghee or butter
1 leek, sliced
4 cloves of garlic, crushed
4 carrots, diced
4 stalks of celery, diced
Handful of spinach or kale, sliced roughly
1 tbsp each of fresh or dried thyme, oregano and parsley
1-2 tsp Himalayan salt
Method: In a large pot, heat oil over medium heat. Add leek, garlic, carrots, and celery and cook for 5 minutes, until softened.
Add shredded chicken, herbs, salt and stock to the pot and raise the heat to high to bring to the boil, then once boiling, cover the pot and lower the heat to simmer for 15-20 minutes.
Divide into serving bowls and add extra seasoning when ready to serve.
Enjoy the warmth and nourishment!