Warming Chicken Soup

• 1 x The Meat Club Cage Free Chicken Thigh Fillets
• 1 medium garlic
• 1 medium onion
• 1 medium ginger
• 1 medium carrot
• ½ medium zucchini
• 1 pc onion spring
• 1 medium lemon
• 1 sprig cilantro
• 100g mushrooms
• 1 pc bay leaf
• 1 tsp turmeric powder
• ½ tsp whole pepper
• 1 tsp salt
• Cinnamon

PREPARATION

1. On a cutting board, chop the garlic, onion, and ginger.
2. Peel carrots and slice evenly in rondelle cuts, followed by the zucchini.
3. Chop spring onion and slice lemon in half, then set aside.
4. Chop the cilantro, then divide all the vegetable ingredients equally into two separate bowls.
5. In a large pot, pour water then add in the 1st bowl of vegetables. Add bay leaf, cinnamon, turmeric powder, whole pepper, and salt pepper. Bring to simmer and stir.
6. Add chicken to pot, cover, and bring to a boil.
7. Remove cooked vegetables and discard. Remove chicken from pot, discard the chicken skin and bones, and cut into pieces.
8. Return chicken and 2nd bowl of vegetables to the pot. Cover and return to boil.
9. Once boiled, serve chicken soup with cilantro, then squeeze in a little lemon juice.