Everyone loves a little comfort through Winter. What if you could have a delicious winter soup that delivers on this as well as being a super healthy option packed with goodness. We are massive fans of rotating through a huge variety of soups right through the chilly months. Not only is this is an awesome way to boost your veggie intake, soups are a perfect option for both dinner and lunches. While you are making this recipe why not double up on the ingredients to take advantage of having plenty of leftovers!

Ingredients

  • 2 tbsp oil
  • 1 large onion finely diced 
  • 8 cloves garlic finely chopped
  • 2 carrots peeled and diced
  • 2 leeks sliced thinly 
  • 3 sticks celery chopped
  • 2 Birdseye chilli finely chopped 
  • 3 chicken breasts 
  • 2 pints Chicken stock
  • 1 ltr Passata
  • 2 potatoes peeled and diced 
  • 2 ltr chicken stock
  • 4 sprigs oregano
  • 4 sprigs thyme 
  • Seasoning to taste 

Gremolata

  • 1/2 bunch parsley
  • 1 lemon zested
  • 1 clove garlic

Method

Sautée all of the vegetables in the oil until soft (about 5 minutes)

Add the chicken stock and passata and when almost boiling add potato, chicken, herbs tied together with some kitchen twine then add chilli.

Simmer for about half an hour and check that the chicken has reached an internal temperature of 75 degrees.

Remove the chicken, shred and return to the soup. 

Season to taste and remove the herbs.

Mix the gremolata ingredients together, top, serve and enjoy!

Recipe by Rochelle Honour of Dear Liza cafe in St Kilda.

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