It’s a question for the ages, but most will agree that the bones (sorry!) of an amazing chicken soup is always a good quality stock. You can either make this yourself or save a good few hours using our slow-cooked organic bone broth and enjoy the benefits of slow-food, fast (and the perfect chicken soup every time)!
We've added courgette and peas to this recipe for extra greens, but you can keep it pure - or add whatever you have in the fridge for extra colour and flavour.
This recipe can be easily adapted for those following a low FODMAP diet by removing the onion and celery and using our Organic Low FODMAP Free-Range Chicken Bone Broth.
Time: 30 minutes
*indicates optional ingredients
3 pouches (972g) Free-Range Organic Chicken Bone Broth
500g chicken, cooked or leftover from your roast dinner
30g butter or ghee
2 onions, chopped
1 courgette, diced*
2 sticks celery, finely chopped
2 carrots, diced
1 handful peas*
1 tbsp chopped fresh parsley
1 handful of thyme
1 bay leaf
1 pinch sea salt and freshly ground black pepper
1. Heat a large saucepan over a medium heat. Melt the butter or ghee and add the carrots, onions and celery. Sauté for a few minutes until the veg is soft and the onions are turning translucent, being careful not to brown too much.
2. Add the courgettes if using and cook for a further minute or two.
3. Add the chicken broth, thyme, bay leaf, salt, and pepper and bring to a boil, keeping a close eye on it.
4. Once boiling, reduce the heat and simmer for 10-12 minutes.
5. Add the roast chicken and peas and cook until heated through
6. Adjust the seasoning, add the chopped parsley and serve.