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CHICKEN SOUP

Nourishing, Protein-Packed
Home / Recipe / CHICKEN SOUP

This hearty chicken soup is perfect for a light lunch or post-workout dinner. It’s loaded with lean protein, leafy greens, and fibre to support recovery and overall wellbeing. A nourishing option that warms and fuels at the same time.

Serves: 4
Cook Time: 30–40 mins
Ingredients
  • 2 white onions, finely chopped 
  • 1 garlic clove, crushed 
  • 4 sticks of celery, finely chopped 
  • 1.2l chicken stock 
  • ½ head of green cabbage, finely shredded 
  • 1 packet of cavolo nero (variety of kale), finely shredded (hard stems removed)
  • 200g frozen peas 
  • 1 tbsp thyme leaves, roughly chopped
  • 300g of cooked chicken, shredded and skin removed (leftover roast chicken is perfect for this, preferably organic but free range minimum)
  • 1 handful of fresh flat leaf parsley, roughly chopped 
  • ½ tsp of oil

Directions

  • Add oil to a large heavy-based pan. Gently fry your onions, thyme, celery and shredded cabbage until they start to soften (10 – 15 minutes)
  • Add chicken stock and bring the mixture to a boil. Season with salt and pepper to taste
  • Reduce the heat until the mixture is simmering. Add the shredded cavolo nero and leave the mixture to simmer for 10 minutes, or until all the vegetables are tender
  • Finally, add the cooked chicken and warm until it’s heated through
  • Serve with a sprinkle of parsley

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