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Quick Chicken Soup

If you have left over roast chicken this is a perfect way to use up leftovers. Alternatively you could use a cooked chicken from the supermarket. Try to use a free range option.

  • 2 tbsp olive oil

  • 1 leek thinly sliced

  • 2 carrots finely diced

  • 2 cups diced pumpkin

  • 2 cloves finely chopped garlic

  • 1 tsp ground tumeric

  • 1 tbsp grated fresh ginger

  • 1.25 litres of chicken stock, if you dont have homemade stock (I love Nutra Organics chicken or vege stock)

  • 2 cups of chopped greens, like kale, silverbeet or spinach

  • 2 cups shredded precooked chicken meat

  • Juice of a lemon

  • 1/4 cup chopped parsley

  • 1 tsp miso , (I like Urban Hippie Miso)

  • Season to taste.

Heat the olive oil to a medium heat and cook the leek, onion, carrots and pumpkin for about 5 minutes until the leek is softened.

Add the garlic, tumeric and ginger - cook for 2-3 minutes.

Add the chicken stock and simmer for 8-10 minutes or until vegetables are soft.

Stir in 2 cups chopped greens, chicken, lemon juice, parsley and miso.

Serve this is such a nourishing wee soup.



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