Low Carb Chicken Soup

Directions

1. Heat the oil in a soup pot and sauté on medium heat the onion, carrot, leek, celery, thyme and some parsley for 5 mins until they begin to soften.

2. Add the garlic and sauté for another 2-3 mins.

3. Add the stock, bay leaf, season and bring to the boil. Reduce to a simmer and cook with the lid on for 15 mins.

4. Add the chicken. Remove half the mixture and the bay leaf and pulse in a blender (this will thicken the soup and add flavour).

5. Add this back into the pot, add the greens, and simmer for 1 min until they soften.

6. Serve topped with a lemon juice-olive oil swirl. Enjoy!