low fat chicken noodle soup

I came across another good low fat recipe, easy to make too ...

Easy Mushroom Risotto

Serves 4

Prep time 15mins

Cooking time 30 mins

Ingredients

•1tspn vegetable oil

•300g risotto rice

•1 garlic clove, crushed

•200g mushrooms, sliced

•900ml (1 ½ pints) hot vegetable stock

•75g frozen peas, thawed

Method

1.Heat the vegetable oil in a large frying pan or saucepan add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

2.Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

3.Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.

4.Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve.

Nutritional information per portion

•Calories 307(kcal)

•Fat 2.0g

•Saturates 0.2g

•Sugars 1.0g

•Salt 0.7g

soup sounds good and going to try risotto too thanks x

Hi there

I just thought I would say I tried your chicken noodle soup. One word 'LUSH' my husband loved it as well. As I used it as a main meal I was naughty, and had to thick slices of fresh bread to mop it up.

Thak you again

Claire

So glad you liked it, i love how easy it is to make and you can pack it full of veg and its so full of flavour, i find it quite filling. I tend to make a big batch, eat a portion and then divide the rest into tubs and freeze