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  • Liz Earle Wellbeing

    4 WAYS WITH SPRING GREENS

    Mar 01, 2023 4 minutes

    Spring greens soup with leftover chicken, brown rice and pickled radishes

    SERVES 4

    ONE PAN

    FOR THE RADISHES

    • 8 radishes, finely sliced
    • 4 tbsp apple cider vinegar
    • 1 tbsp honey or brown sugar

    FOR THE SOUP

    • 1 tbsp butter
    • 3 cloves garlic, finely sliced
    • 1 chilli, seeds removed and finely chopped (optional)
    • 200g spring greens, finely sliced
    • 1 litre chicken stock
    • Few sprigs of thyme and rosemary (or any woody herb), tied together with kitchen string to make a bouquet garni
    • 150-200g leftover cooked chicken, torn into chunks
    • 160g short grain brown rice (or any other rice of your choice), cooked to packet instructions

    Make the pickled radishes by combining

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