Easy Chicken Soup

I love a good soup! Be it a decent tinned soup that we turn to for comfort or a posh carton soup for decadence, soup is a real go to comfort food. Before my SlimmingWorld journey I would often just reach for a tin of tomato soup and consume it with a huge cheese toastie. But now making soups has become a bit of an obsession.

This chicken soup is a bit fiddly around the edges but very satisfying and also totally free and if you are following SlimmingWorld.

You will need

For the stock base 2 Carrots, 1 Onion, 5 cloves of garlic, about 2.5 litres of water

To make the base just roughly chop the veggies and place in the water. Bring to the boil and reduce to a simmer. Summer for about 1 hour. The nice cooked strain the veggies and keep the stock.

For the Soup you will need

Fry lite, salt and pepper, 3 chicken breasts, 2 carrots, 2 leeks, 2 parsnips, 2 onions, 2.5 cups of pasta stars or chopped raw spaghetti, or basically whatever pasta you want.

Poach the chicken breasts in water for about 30 minutes or until cooked through. Remove to a plate and leave to cool. Meantime chop all the vegetables in equal size pieces and fry lightly in fry-lite. Once soft add the stock. Bring to the boil and then simmer for 30 minutes. Shred your chicken breasts and add the chicken to the stock and vegetables. Cook for 10 minutes then add the pasta. Cook for a further 10 minutes until pasta is soft.

Serve and enjoy!

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