21/01/2023
Lean and Green Chicken Soup
This is a great lunch for anybody looking for something low calorie, low carbohydrate and high protein. Each serving contains under 400 with only 24g of cabs and a whopping 47g of protein!
Serves 1
Ingredients
80g chopped onion
80g sliced leeks
80g baby broad beans
80g sliced savoy cabbage
80g garden peas
2 minced cloves of garlic
140g of cooked, shredded chicken (or 1 medium sized chicken breast)
450ml of chicken stock
Spraying oil
Method
If your chicken isn’t already cooked, season your chicken breast with salt and pepper and pop in the oven until cooked. I pop mine on some tinfoil so that I save on the washing up 😉 once cooked, place this to one side, allow to cool and then shred. Using your hands to rip the chicken into tiny pieces works just fine.
In a medium-size saucepan spray a couple of pumps of your spray oil and add your onions, leaks and fry until soft (not brown). Once softened, add your garlic and cook for a minute or so, making sure that the garlic doesn’t burn.
Add your baby broad beans and chicken stock to the saucepan and bring to the boil. Once boiling add your cabbage and garden peas and cook for a further couple of minutes.
Add your shredded chicken and stir through, ensuring that the chicken gets nice and hot.
Season with salt, pepper and your chosen herbs (basil and thyme at work very nicely with this)
Lazy girl/guy hack- can’t find these vegetables fresh? Try using frozen ❄️ frozen vegetables work just as well and are sometimes even more nutrient rich than fresh!

