Nutritionists Immunity Lemon Chicken Soup

Directions

1. 1

   Heat olive oil over medium heat. Add the onion, carrots, celery, and a pinch of salt. Sauté for 5 minutes, then add the mushrooms and cook until softened.

2. 2

   Stir in garlic puree, ginger paste, and rosemary, cooking for 2 minutes until fragrant.

3. 3

   Pour in 1.5 litres of stock, add the bouillon cubes, and simmer for 10 minutes.

4. 4

   Add orzo and cook for 8-10 minutes, stirring occasionally, topping up with more stock if needed to keep it soupy.

5. 5

   Stir in the cavolo nero and chicken, simmering for 5 minutes until tender.

6. 6

   In a bowl, whisk the egg yolks and lemon juice, slowly adding a ladleful of hot broth while whisking.

7. 7

   Gradually stir this mixture back into the soup, stirring continuously to prevent curdling.

8. 8

   Taste and adjust seasoning, remove the rosemary, and serve hot with a drizzle of olive oil.