|10 min||20 min||1|
|227 gm||Whole Chicken (cooked and shredded)|
|1/2 cup||White mushrooms (thinly sliced)|
|1/2 cup chopped||Zucchini (julienned)|
|1/2 cup slices||Red bell pepper (mixed peppers, diced)|
|1/2 cup diced||Celery (chopped)|
|1/2 cup sliced||Carrots (thin)|
|1 cup||Chicken broth (stock)|
|1 stalk(s) (2oz)||Lemon grass (largely cut)|
|1 leaf||Bay leaf|
|1 tsp, leaves||Thyme, dried|
|1/4 tsp||Grape seed oil|
|1 pinch||Salt and pepper (to taste - sea salt)|
1. In a hot non stick pan with grape seed oil, add peppers, lemon grass, mushrooms, caroots, thyme and bay leaf; let cool.
2. Add celery and let cool for a minute or two.
3.Add chicken stock; bring to boil.
4. Meanwhile, in a bowl, add zucchini and chicken.
5. Once the chicken stock starts to boil, pour bouillon over zucchini and chicken.
6. Ready to serve.
is a great source of fiber which helps to promote healthy digestion!
is a great source of lean protein which aids in muscle growth and repair!