This Chicken & Lemon Soup is the most comforting meal on these cooler days. Made with organic chicken from Eumundi Meats, fresh lemon & a gut-healing broth, it’s rich in protein, vitamin C & immune-supportive nutrients. Perfect for a cosy night in or when your body needs a little extra love.

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 4 | time: 45 mins

Ingredients:

Topping:

• 500g Eumundi Meats Chicken Breast
• 4-5 large celery stalks, sliced
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• ½ lemon, juice
• 2 medium carrots, sliced
• 2 tbsp Best of the Bone Italian Herbs & Garlic Bone Broth
• 1 tsp chicken stock powder
• 4 cups water
• 2 cup silverbeet, roughly chopped
• 2 cups Olive Green Organics Pasta, cooked
• 2 spring onions, thinly sliced

Method:

1. In a large pot, add water, garlic, ginger, stock powder, bone broth, chicken, lemon, carrots & celery and bring to the boil. Once boiling, reduce heat to low & cook for 20-minutes. Once cooked, remove chicken & shred with two forks. Return chicken to soup.
2. Meanwhile, cook your pasta until it is almost cooked through. Once you add it to the soup, it will continue to cook so it’s important it is still a little firm.
3. Add cooked pasta & silverbeet to soup. Stir & turn off heat. If your pasta has absorbed some of the soup, add extra water & stock powder to taste. Season with salt & pepper and top with spring onions. Serve with fresh sourdough & butter.