Sort ingredients
jackiecmabry
QR Code
Listen
Pdf
Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften.
Add the garlic and sauté for another 2 - 3 minutes.
Add the stock, bay leaves, season and bring to boil.
Reduce to a simmer and cook with lid on for 15 minutes.
Add the cooked chicken.
Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley.
Adjust seasoning to taste and enjoy.