Chicken & Edamame Soup

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.