Lighter Lemon Pepper Chicken Soup
A light and zesty chicken soup, perfect for any season.
Loading...
INGREDIENTS
- 1 whole chicken (or 4 large chicken fillets*)
- 4 medium carrots
- 1 large onion (roughly chopped)
- 3 cloves garlic
- 3 celery stalks
- 3 tbsp coconut oil
- 1 cup spinach
- 1 tbsp dried vegetable stock powder
- 2 whole lemons (1 sliced, 1 juiced)
- 1 tsp black pepper
- 1 tsp coriander seeds
- 2L water
METHOD
Brown the whole chicken pieces in the Le Creuset 24cm Signature Round Casserole. Set aside once browned.
In the same casserole, sauté the chopped onion and garlic in the coconut oil until soft and fragrant.
Add the chopped carrots, celery, coriander seeds, lemon juice and vegetable stock with the 2L of water to the pot.
Return the chicken to the pot. Allow to boil for 15 minutes and then reduce the heat to a simmer for 30 minutes.
Remove the chicken pieces from the pot, remove the bones and lightly shred the chicken.
Return the chicken to the pot, add the baby spinach and black pepper and allow to cook on a low heat for another 10 minutes.
Add fresh lemon slices and parsley to the soup before serving. Season according to taste.
*if using chicken fillets, slice into strips and brown in oil / butter in a separate pan before adding to the soup at 25 minutes into the overall cooking time, allow to cook in soup until just tender and starts to break apart.
Image and recipe by The Honest Grazer
