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Chicken Soup

July 6, 2018


Olive oil
4 x chicken thighs, chopped
1 x brown onion, diced
1/4 celery, diced
2 x carrot, diced
2 x bay leaves 
Salt & pepper to taste
4 cups chicken stock/broth, 
2 large handfuls shredded spinach/chard/silverbeet



Heat olive oil in a heavy-bottom pan, cook chicken until almost done. Remove chicken from pan and sautee onion, celery and carrots. 

Once cooked place chicken, stock and bay to the pot. Bring to a boil and allow to cook for a while to let the chicken break down a bit. 

Add salt and pepper. Place greens in and allow to just cook - it will only take a minute or two.

Serve as is or top with fresh, chopped herbs (I used dill, parsley and green/Spring onions.


Enjoy - N x

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