It’s been a while since I had a bowl of soup… it almost feels like winter is almost over and I’ve got some catching up to do before it starts to warm up. However, it seems like spring will take it’s sweet time to get here, it’s cold and wet… and it’s Sunday. Perfect time to enjoy some soul-warming soup.
This is my go-to chicken soup as it’s pretty straight forward prepare and you can leave it to cook whilst you focus on other things. I tend to mix it a bit depending on what’s in my cupboards. This time, I had a couple of bags with almost no pasta left – I honestly don’t know how these keep popping up! so I decided to chuck them in. You can also use rice, pearl barley (my absolute fave!) or potatoes. If you’re adding potatoes, cut them in big chunks and add them for the last 10 or 15 minutes to stop them from disintegrating.
speedy chicken soup
250g chicken breast, in cubes
2 large carrots, diced
4 celery sticks, diced
1 leek, sliced
1 egg, beaten
2 tbsp bouillon vegetable powder
1stp oregano, dry
80g pasta, dry
lime juice (optional)
1. Place all ingredients (except the pasta and egg) in a large pot and cook over medium heat for 30 minutes, with the lid on, stirring occasionally.
2. Add the pasta.
3. A couple of minutes before the pasta is ready, add the beaten egg and stir quickly with a fork. Cook until egg and pasta are done.
4. Serve and squeeze a few drop of fresh lime juice and a pinch of dry oregano
Syn values shown on this recipe are in line with values given by Slimming World at the time of writing. If in doubt, check Slimming World’s official sources as values may change after posting.
I aim to keep recipes’s Syn values as accurate as possible. If you spot a mistake or a change that needs updating, do drop me a message so it can be reflected on the recipe.
This is YOUR slimming journey, remember to enjoy it!