Tuscan Chicken Soup for the Soul

This is the perfect soul-lovin' soup made with roast chicken leftovers or an organic store-bought roast chicken.

PANTRY ITEMS

1 leek, sliced

2 large carrots, diced

2 pieces of celery, sliced (reserve baby leaves)

3 cloves of garlic, diced

1 bunch of parsley, stems thinly diced (leaves reserved)

1 tablespoon of thyme leaves

2 tbsp nutritional yeast

2 tsp himalayan salt

1 zucchini - lengths quartered and chopped

Either leftover roast chicken, 1/2 store-bought organic cooked chicken, or two cooked chicken breasts, shredded

4-5 leaves of Tuscan kale, stripped off stems and chopped

1 tbsp olive oil

1 can cannellini beans, drained

1.5 litres Boiling water

1 tsp pepper

1. In a deep pot, gently fry together the leek, carrots, celery, garlic, parsley stems and thyme in olive oil until softened.

2. Add shredded chicken, zucchini, broth powder, water and simmer for 15 minutes.

3. Stir in nutritional yeast, cannellini beans, Tuscan kale simmer for another 5 minutes. Taste and season.

4. Stir in parsley leaves and baby celery leaves, then serve into bowls.

Serves 4

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