This warm, healthy soup is the perfect dish for cool nights.
Melt the ghee or coconut oil in a large saucepan over a medium-high heat and lightly brown the chicken thighs, skin side down. Because the chicken will be poached in broth, there’s no need to poach both sides.
Remove the browned chicken and set aside.
Add the onions, garlic and ginger and carrots to the pan with the meat juices. Lightly season with sea salt and pepper, and sautée for about 10 minutes.
Place the chicken thighs back in the pan with the veg and add the chicken bone broth. Cover with the lid, bring to the boil and allow to simmer gently for about 20-30 minutes.
Add your courgettes and cabbage to the pot. Follow this with the lemon juice and tamari. Replace the lid and allow everything to simmer for another 5 minutes.
Dish everything out into individual bowls. If you like, you can also shred your chicken before you add it to your bowls.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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