Chicken soup

Packed with protein this soup is just the job when you’ve got a busy afternoon ahead. Great to take to work with you or even to enjoy for a simple dinner. Whether true or not, I always think of the saying ‘chicken soup for the soul’ – you just know it’s good for you.

Serves 4–6

Ingredients

• 30g/1 oz Lucy Bee coconut oil
• 200g/7 oz onions, chopped
• 1 large garlic clove, finely chopped
• ½ celeriac (about 340g/12 oz), peeled and cut into small cubes
• 3 celery sticks, finely chopped
• 1 fennel bulb, chopped
• 200g/7 oz parsnips, peeled and cut into cubes
• 300g/10 1/2 oz carrots, diced
• 1 red and 1 yellow pepper (bell peppers), deseeded and chopped
• 1.5 litres/61/3 cups chicken stock (see book page 177 for homemade)
• Few thyme sprigs
• 2 bay leaves
• 1 rosemary sprig
• 2 boneless, skinless chicken breasts, cubed
• 100g/2/3 cups frozen peas
• 100g/3/4 cup frozen or tinned sweetcorn
• Big handful of parsley, chopped
• Himalayan salt and ground black pepper

Method

1. Melt the coconut oil in a large saucepan, add the onions and garlic and sauté over a low heat until soft. Add all the vegetables and cook, stirring, for about 10 minutes, then add the stock, herbs and some salt and pepper.

2. Bring to the boil, then turn down the heat to medium-low, so the soup is softly bubbling. Cover and cook for 30 minutes, then add the chicken, peas and sweetcorn. Bring back to the boil and continue cooking for 15 minutes or until the chicken is cooked. Stir in the chopped parsley to serve.

Tips and notes

This freezes well. Defrost thoroughly before heating. Serve with gluten-free croutons – lightly fry in coconut oil until crunchy.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.