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FOOD
Chicken and Vegetable Soup
by 
FOR THE CHICKEN:
1 REALLY GREAT QUALITY store bought chicken OR:
3 split breast chicken pieces
1 tablespoon olive oil
salt and pepper
Zest of 1 lemon
FOR THE SOUP
1 sweet potato, peeled and cut into small chunks
a handful of baby red potatoes, washed and quartered
½ large red onion, peeled and cut into small wedges
4 small carrots, peeled and cut into small chunks
1 tablespoon olive oil
salt and pepper
1 heaped teaspoon of harissa spice
1 heaped teaspoon turmeric
32 oz of organic chicken stock or bone broth
1 cup crushed tomatoes
1 cup frozen garden peas
2 large handfuls of baby spinach
Juice of ½ a lemon
50 minutes Minutes
To make the most nourishing soup ever follow these steps!
If roasting the chicken breasts, preheat the oven to 425F
Rub the breasts with olive oil, sprinkle with salt, pepper and lemon zest, place in a roasting pan and roast for approximately 45 minutes or until cooked through and golden.
While the chicken is roasting, prepare the vegetables, line a baking sheet with parchment paper, place the vegetables on the baking sheet, drizzle over some olive oil, sprinkle with salt, pepper and harissa spice. Place in the oven with the chicken and bake for approximately 30 minutes or until JUST cooked through.
In a large saucepan pour the chicken broth or bone broth, crushed tomatoes and turmeric, bring to a simmer. When the vegetables are ready, transfer them into the saucepan.
Using a hand held immersion blender, blend about half of the vegetables, this way you get a lovely thick stew like soup. Alternatively, if you don't own an immersion blender, transfer some of the liquid and vegetables to an upright blender and blitz, then return to the saucepan.
Shred the cooked chicken and add to the pan, finally add the garden peas and spinach, combine well and remove from heat. The spinach and peas will cook in the heat of the liquid.
Squeeze the juice from ½ a lemon into the soup. Stir well to combine.
Enjoy immediately or store in the fridge for up to 3 days.
If roasting the chicken breasts, preheat the oven to 425F
Rub the breasts with olive oil, sprinkle with salt, pepper and lemon zest, place in a roasting pan and roast for approximately 45 minutes or until cooked through and golden.
While the chicken is roasting, prepare the vegetables, line a baking sheet with parchment paper, place the vegetables on the baking sheet, drizzle over some olive oil, sprinkle with salt, pepper and harissa spice. Place in the oven with the chicken and bake for approximately 30 minutes or until JUST cooked through.
In a large saucepan pour the chicken broth or bone broth, crushed tomatoes and turmeric, bring to a simmer. When the vegetables are ready, transfer them into the saucepan.
Using a hand held immersion blender, blend about half of the vegetables, this way you get a lovely thick stew like soup. Alternatively, if you don't own an immersion blender, transfer some of the liquid and vegetables to an upright blender and blitz, then return to the saucepan.
Shred the cooked chicken and add to the pan, finally add the garden peas and spinach, combine well and remove from heat. The spinach and peas will cook in the heat of the liquid.
Squeeze the juice from ½ a lemon into the soup. Stir well to combine.
Enjoy immediately or store in the fridge for up to 3 days.
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