Articles & Recipes
Quick and Easy Chicken and Vegetable Soup
Ingredients
2 celery sticks (15g)
2 carrots (280g)
1000mls reduced salt liquid chicken stock
200g skinless chicken breast fillet
2 diced medium chat potatoes (256g)
2 chopped green shallot (5g)
Salt & ground black pepper, to taste
Method
Slice 1 celery stick thinly and chop the remaining into larger chunks
Dice one carrot into small pieces and chop the remaining into larger chunks
Place the stock, celery chunks and carrot chunks in a medium saucepan and bring to the boil over high heat
Add the chicken and return to the boil
Reduce heat to medium- low and cook the chicken for 5 minutes
Turn chicken over and cook until just cooked through
Use a spoon to remove the vegetable chunks from the saucepan and discard Remove the chicken and slice thinly
Return the stock to the boil over high heat and add the diced celery, diced carrot and potatoes
Return to the boil, then reduce heat to low, cover and cook for 7 minutes
Add green shallot, cover and cook for a further 2 minutes
Return the chicken to the saucepan and cook until heated through
Season with salt and ground black pepper
Serves : 4
Nutrients per Serve :
KJ 589, Calories 141, Carbohydrates(grams) 15, Fat(grams) 1.2, Sodium (milligrams) 692
Note
Use the lowest sodium chicken stick available