Chicken Fayesfitsoup

Homemade soups are a great luch option which you can make in batches and store. If you dont have a facility at work to heat food up a flask can keep it hot for up to 12 hours so there really is no excuse with this one 😉
Prep Time 4 minutes
Cook Time 25 minutes
Total Time 29 minutes
Course Main Dish
Servings 4 people


  • 2 white onions roughly chooped
  • 2 Carrots roughly chopped
  • 2 sticks celery roughly chopped
  • 1 litre chicken stock
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  • 1/2 tbsp Coconut oil


  • Lightly fry vegtables in large saucepan with coconut oil until soft.
  • Add stock, bay leaf and salt and pepper to taste.
  • Shred the chicken from bone and 1/2 to soup and the bones for flavour, simmer for 20 mins.
  • Remove bay leaf and bones then liquidise, return back to saucepan and combine with the remaining chicken to simmer for 5 mins and serve.
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