Chicken Soup
Stay Hydrated


  • 230g cooked chicken breast, diced.
  • 2 cups unsalted chicken broth.
  • 1 cup water.
  • 1 tsp light butter.
  • 2 tsps olive oil.
  • 70 g celery root, cubed. (1/2 cup)
  • ½ cup celery, sliced (1-2 stalks)
  • 1 small carrot
  • 1/2 a small onion diced.
  • 1 large garlic clove, sliced.
  • 1 tsp lemon zest.
  • 1 bay leaf.
  • 1 tbsp garlic herb seasoning blend.
  • 2 tsp lemon juice mixed with water.
  • salt and pepper to taste.

Nutritional Facts

162 Calories
21.5g Protein
6.1g Fats
5.4g Carbs
1g Fibers

4 servings
(serving size 1 cup = 250ml)


  • Dice the chicken. Peel and cut the vegetables.
  • Place a lidded pot over medium-high heat. When hot, add the butter, oil and all the vegetables, lemon zest, and bay leaf. Stir to coat the ingredients.
  • Reduce heat to medium and add the garlic herb seasoning blend, the chicken base and lemon-water combination.
  • Stir and cover the pot to sweat the vegetables until they soften but do not brown – about 3-4 minutes.
  • Add the chicken broth, water, and bring to just under a boil. Reduce the heat to a simmer and cook until the vegetables are cooked through.
  • Pierce a vegetable of each kind with a fork to check. If the fork goes through easily, it is tender.
  • Add the chicken and salt and pepper to taste.

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