INGREDIENTS
200g mini chicken fillets steamed and shredded
1 liter homemade chicken broth
olive oil for frying
3 large minced garlic cloves
cracked black pepper to taste
Himalayan salt
baby carrots sliced
1 large onion finely chopped
6 celery stalks sliced
a squeeze of fresh lemon
METHOD
Add the vegetables to the saucepan and sauté for a few minutes in olive oil. Add the garlic, pepper and salt. Be careful not to add too much salt as the broth has salt in too. Mix well and sauté for a few minutes. Add the stock and the lemon juice and stir well. Cook on a medium heat until the vegetables are cooked to your liking. I like them with a little crunch. Shred the chicken chunky and add it to the pot. Simmer for a few more minutes on a low heat.
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