Posted , 3 users are following.
i made a batch of low fat chicken soup and i thought i'd share the recipe as its so easy to make
serves 4, works out around 2-3g fat per serving depending on the ingredients (and quantity of ingredients) you use
900ml chicken or vegetable stock
1-2 chicken brests (depends how much chicken you want in your soup)
thin noodles (i used egg, the amount is at your own discression)
2tbsp soy sauce
vegetables (i used thin sliced mushrooms, peas, sweetcorn and pak choi, but you can use onions, carrots etc)
boil the chicken/vegetable stock, add garlic and chicken breasts then leave to simmer for 20 mins.
after 20 mins remove chicken breasts and shred them with forks then add back into the stock, add the noodles, soy sauce and vegetables and leave to simmer for a further 3-4 mins or until noodles are tender.
serve and enjoy
0 likes, 4 replies