Chicken and Vegetable Soup

In the colder months the body craves warming and comforting foods so this soup ticks all the boxes. Packed with flavour, fibre and plenty of protein too!

Ingredients:

2 tbsp coconut/olive oil
6 spring onions, green parts only, finely chopped
4 sticks celery, sliced
4 large carrots, sliced
2 bay leaves
Large bunch parsley, finely chopped
1 tbsp apple cider vinegar
1 tsp salt
½ tsp black pepper
600g cooked chicken, shredded

Method:

Heat the oil in a large saucepan over a medium heat. Add the spring onions, celery and carrot to the pan and allow to cook for 4-5 minutes, stirring occasionally. Once slightly softened, add the bay leaves, parsley, apple cider vinegar, salt and pepper and 1.5 litres of boiling water to the pan. Bring to the boil, then simmer for 30-35 minutes.

Remove the bay leaves before adding the shredded chicken and allow to heat through. Serve immediately or allow to cool before refrigerating for up to 3 days.

Enjoy!