I always find after the Christmas holidays I have a lot of loose and spare veggies in my fridge and a soup is a great way to make sure none of these goes to waste. My go-to in January is a hearty Chicken soup packed with veggies. Chicken is such a fantastic source of protein and it’s low in fat. Chicken is actually a natural anti-depressant! It is high in an amino acid called tryptophan which produces a comforting feeling and will raise the levels of serotonin in your brain. It really is a superfood.
Ready in 40 minutes
Good For Lunch
1 onion, finely chopped
1 tbsp of olive oil
4 garlic cloves, sliced
2 carrots, cubed
2 celery sticks, cubed
1 tbsp of dried thyme, or a few sprigs
1 tbsp of dried rosemary, or a few sprigs
500g of chicken thighs
1 litre of chicken stock
1 lemon juiced
salt and pepper
Start by frying the onion and garlic in a large pot for 5 minutes then add the chopped carrots, celery and spices. Season with salt and pepper and fry for another 10 minutes.
Then add the stock, chicken and simmer for 30 mins.
Once the chicken is cooked take it out and shred it into smaller pieces and add it back in with lemon juice.
Serve with noodles if you want an added texture.