Spring chicken soup – Recipes

1 large carrot, halved

4 celery stalks

10 thyme sprigs, leaves picked

1 bunch of parsley (about 150 g), stalks and leaves separated, each finely chopped

2 large spring onions (or ½ onion)

zest and juice of 3 lemons, zested skins reserved

1 teaspoon ground black pepper

6 shoots of spring garlic, finely chopped, green tops kept separate for garnish (or 4 garlic cloves, finely chopped)

2 litres chicken stock

unrefined salt

4 trimmed artichoke hearts, soaked in lemon juice and water to prevent browning

280 g (2 cups) broad beans

325 g (1½ cups) pulled chicken (left over from making the stock)

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