INGREDIENTS
1 small leek chopped (67g)
3 medium stalks celery chopped (120g)
1 tbsp thyme leaves chopped
8 g fresh parsley
1 garlic clove minced
1.5 litres chicken stock
2 bay leaves
½ tsp salt or to taste (dependant on how salty your stock is)
¼ tsp black pepper or to taste
300 g cooked chicken 300g
1 cup chopped cavolo nero or kale 50g
1 tbsp butter or extra virgin olive oil
1 ¼ small yellow onion finely diced (87g)
2 medium carrots peeled and chopped (122g)
To serve
Squeeze of lemon juice
1 tbsp olive oil
1 tsp fresh parsley
DIRECTION
Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
Add the rest soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!
Happy Friday Everyone! I’m back with a recipe post. The last recipe post I did was in May. For this recipe post. I’m sharing my low carb chicken soup recipe. Which I showcased this soup in my what I eat in a day post last week.
What I love about this recipe is it super easy to make. Plus it a healthy soup for you. My husband loved this soups. Baby girl on the other hand wouldn’t touch the soup. Since it had the kale in it. She asked us why her soup had lettuce in it. Baby girl did have a couple of bite of the soup.
Then she asked to have paw portal soup. Which she at two can of. This chicken soup take ten time better as leftover. I ended up eating the leftovers for the next couple of days after making it and I loved it even more. Since the herb had time to marry each other.
I will so be making this soup more during the colder month. Even if I just meal prep it for myself for lunches. If you didn’t know we don’t go out to eat much. We cook more at home. Since it healthier plus cheaper. We ate out a lot this past weekend. Do to being out of town and I ended up gain 3 pounds. Due to my body not used to eating that kind of food.
HAVE A GREAT FRIDAY!