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Lemony Chicken Soup

Yummy winter warmer.



400 grams free range shredded chicken
3/4 cup orzo pasta
3 litres organic chicken stock
2 cups shredded baby spinach
3 tablespoons lemon juice
3 teaspoons lemon rind
3 tablespoons extra-virgin olive oil
2 large carrots (julienned)
1 teaspoon asafoetida (Indian/Asian stores)
1/4 cup chopped continental parsley
4 crusty sourdough white rolls

Lemony Chicken Soup Directions

Heat olive oil in a heavy bottomed pan on a medium heat, stir fry shredded carrots, add the teaspoon of asafoetida and cook carrot until softening, add chicken stock and simmer for 10 minutes.

Meanwhile cook orzo drain and set aside

Add chicken and lemon rind to soup simmer for 5 minutes and add baby spinach and orzo warm through 3 minutes

Take off the stove and add chopped parsley and lemon juice stir through and serve immediately

Serve with crusty white sourdough bread

Nutrition facts

Per Serving

Fibers (g): 4g