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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