Chicken Bone Broth With Parmesan, Spinach And Lemon

by Nadia Perlman

Chicken Bone Broth With Parmesan, Spinach And Lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4 ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Here’s a great way to add an additional health kick and delicious-ness to our chicken bone broth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large skinless, boneless chicken breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large white onion, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves garlic, pressed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 entire piece parmesan cheese rind⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 litre Bon Sip Chicken Sipping Bone Broth⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Tbsp parmesan cheese, grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large lemon, juiced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 handfuls fresh, baby spinach leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a pot, boil chicken breast for approximately 15 minutes, or until no longer pink inside. Skim any foam that floats to the surface. Transfer to a plate and let cool. Using two forks, shred chicken along the grain. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a larger soup pot, heat olive oil over medium heat until shimmering. Add onion and garlic and stir until soft and fragrant. Add Bon Sip Chicken Sipping Bone Broth, parmesan rind and lemon juice. Bring to a boil and then lower to a simmer for 10-15 minutes. Add the shredded chicken and spinach. Once spinach wilts, stir to combine. Remove parmesan rind, add grated cheese, salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve warm.⠀⠀⠀⠀⠀⠀⠀⠀⠀
…don’t count your Chicken before they hatch.