Chicken & Edamame Soup
Chicken & Edamame Soup
A deliciously healthy clear soup with zucchini noodles, grilled chicken, edamame beans and a touch of lemony zest.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 400g skinless chicken breast fillets, chopped or sliced
- 1 cup shelled edamame
- 1L chicken stock
- 2 tsp wheat-free tamari, plus extra as needed
- Juice 1 lemon, plus extra as needed
- 1 tbsp apple-cider vinegar, plus extra as needed Honey, to taste
- ¾ cup raw zucchini noodles, made using a spiraliser or peeler
- 2 tbsp chopped spring onion
Method
- Combine the chicken, edamame, stock, tamari, lemon juice and vinegar in a large saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer, covered, for 12 mins. Add the honey and adjust the seasoning with tamari, lemon juice and apple cider vinegar if necessary.
- If eating immediately, remove portions to save for later, then add the right portions of zoodles and spring onion to the pan and cook for 3 mins. To take to work, warm a portion in a small saucepan over medium heat and add some of the zoodles and spring onion to the pan. Cook for 3 mins, then pour into your vacuum flask and seal. Wrap in a tea towel to keep warm until lunchtime.
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