Chicken & Lemon Soup
This Chicken & Lemon Soup is the most comforting meal on these cooler days. Made with organic chicken from Eumundi Meats, fresh lemon & a gut-healing broth, it’s rich in protein, vitamin C & immune-supportive nutrients. Perfect for a cosy night in or when your body needs a little extra love.
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 4 | time: 45 mins
Ingredients:
Topping:
- 500g Eumundi Meats Chicken Breast
- 4-5 large celery stalks, sliced
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- ½ lemon, juice
- 2 medium carrots, sliced
- 2 tbsp Best of the Bone Italian Herbs & Garlic Bone Broth
- 1 tsp chicken stock powder
- 4 cups water
- 2 cup silverbeet, roughly chopped
- 2 cups Olive Green Organics Pasta, cooked
- 2 spring onions, thinly sliced
Method:
- In a large pot, add water, garlic, ginger, stock powder, bone broth, chicken, lemon, carrots & celery and bring to the boil. Once boiling, reduce heat to low & cook for 20-minutes. Once cooked, remove chicken & shred with two forks. Return chicken to soup.
- Meanwhile, cook your pasta until it is almost cooked through. Once you add it to the soup, it will continue to cook so it’s important it is still a little firm.
- Add cooked pasta & silverbeet to soup. Stir & turn off heat. If your pasta has absorbed some of the soup, add extra water & stock powder to taste. Season with salt & pepper and top with spring onions. Serve with fresh sourdough & butter.
