Has it already been a week? Time does fly when you’re having fun 😄, and so the second week of my soup challenge has arrived. This time I didn’t follow a specific recipe, it was centered around the two pieces of chicken breast we had left after a roast chicken and the vegetables we had bought at the market earlier in the week.
Serves 2 (and very likely some left for lunch)
2 chicken breasts
1 l of chicken stock (I made this myself and will post recipe another day)
2 handfuls of fresh spinach
1 red pepper
2 cloves of garlic
1 red chili
Fresh thyme, salt and pepper
Wash the vegetables. Dice the pepper, courgette and mushrooms and slice the leek. In a large pot melt a tablespoon of coconut oil (without flavour). On a low heat fry the chopped garlic and chili – be careful it doesn’t burn. Add the fresh thyme, leeks and the diced vegetables, except for the courgette, fry for a couple of minutes. Add the fresh spinach and let it wilt before adding the chicken stock. If you think it needs more liquid add more chicken stock. Season with salt and pepper. Cut the chicken into smaller pieces and add to the soup together with the courgette. Heat until chicken is hot. Sprinkle generously with feta cheese and it’s ready to serve.