Slimming World Chicken Soup RecipeWe have been making this chicken soup for many years, the original recipe is long forgotten. It is a French rustic dish with lots of carrots and potatoes to make the chicken go further. It also called for big dollops of butter, totally not Slimming World friendly. This is the recipe adapted and it is still delicious. I like it as it is but you could use your healthy extra's and have it with a wholemeal roll spread with Laughing Cow cheese.
Slimming World Chicken Soup
Prep time 10 mins Cooking time 25 mins
2 free range chicken breasts, diced
2 large carrots, sliced
2 large potatoes, diced
1 Leek, sliced
0.5L Chicken stock (I use 3 chicken OXO cubes in a pint (0.5L) boiling water)
Handful of chopped, fresh parsley or coriander
Low calorie spray oil Fry Light or similar
MethodSpray a saucepan with Fry Light or similar and gently fry the chicken. When sealed add the leeks and carrots. Fry for a few minutes then add the potatoes.
Cover the pan and and on a low heat gently sweat the chicken and vegetables for about 5 minutes. Do not add liquid at this time and do not skip this as it really makes a difference to the flavour.
Add the stock and herbs and bring to the boil. Simmer, with the lid removed, for at least 20 minutes or until the vegetables are cooked. Season with salt and pepper. Enjoy.