Stracciatella Soup

If there's one thing we have learnt about an Irish Summer, it's that a warm jacket and a cosy fire are always a possibility. Together with busy lives and a desire to eat healthy food, we think this soup ticks all the boxes.

And to top it all off, you can use lots of our farm products to make it even more delicious!

INGREDIENTS

• 6 cups Magner's Farm Chicken Bone Broth

• 2 small courgettes, thinly sliced

• 1 cup frozen peas

• 150g packet kale leaf spinach mix

• 1 1/2 cups shredded cooked Magner's Farm Pasture Range chicken

• 2 green shallots, thinly sliced

• 1/2 cup fresh basil leaves, shredded

• 2 Magner's Farm pasture range eggs

• 1/3 cup finely grated parmesan cheese

• 2 teaspoons chilli-infused extra virgin olive oil

• 1 lemon, cut into wedges, to serve

Step 1 Bring Bone Broth to a gentle simmer in a large saucepan over high heat. Add courgette. Cook for 5 minutes or until almost tender. Add peas and spinach mixture. Cook for 1 minute or until peas are just heated through. Add chicken, onion and basil. Cook for 1 minute or until chicken is heated through.Step 2 Meanwhile, whisk eggs and parmesan together in a small bowl (see notes). Slowly add to soup mixture, stirring constantly, until egg is just cooked (about 1 minute). Season with salt and pepper. Drizzle with chilli oil. Serve with lemon wedges.(Recipe adapted from taste.com.au