Green Chicken Soup
Grazafied chicken soup for the soul.
by Liberty Fennell | @libertyfennell
2 tbsp Sizzle
3 Celery stalks, finely sliced
1 Leek, finely sliced
1 Small brown onion, finely sliced
2 Garlic cloves, finely sliced
1.2 Liters chicken stock
1 Chicken breast
½ lb Green beans, cut into 1 inch pieces
1 Can cannellini beans, drained
2 tbsp finely chopped tarragon
Handful parsley, finely chopped
Handful dill, finely chopped
1 Lemon
Salt and pepper
Instructions
Active Time: 30 min
Full Time: 30 min
Heat 2 tbsp Sizzle in a large heavy bottomed saucepan or dutch oven on a medium heat. Add the celery, leeks and onion and cook down until softened for 7-8 mins, stirring throughout. Add the garlic, cook for a further 1 min.
Pour the chicken stock into the pan, stir and bring to a simmer. Add in the chicken breast, cover with a lid and turn the heat down to low-medium. Cook for 8-10 mins until the chicken is cooked through.
Remove the chicken from the soup and place onto a chopping board. Now add the green beans and cannellini beans to the soup whilst you shred the chicken up into bite sized pieces using two forks. Add the chicken back into the soup.
Stir in your herbs (Tarragon, parsley, dill), season with salt and pepper. Then ladle into bowls. Top with Drizzle, a squeeze of lemon and extra dill. Enjoy!
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