Chicken & Vegetable Soup Recipe
By the wlr team
If you’re a soup person you’ll love this hearty chicken and vegetable soup, you might love it even more as it’s less than 50 calories per serving! Soups are a great lunch time meal as they fill you up and this one in particular is very low in fat too. Couple with a slice of wholemeal bread and butter if you have the calories spare!
- Recipe makes: 6 servings
- Prep time:
- Cook time: 30 mins
- Calories: 46
- 2 chicken stock cubes
- 1 medium onion
- 56g parsnip
- 3 carrots
- 1 medium sweet potato
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- Boil the chicken carcass in boiling water for about 20 mins.
- Meanwhile peel and chop the onion, parsnips, carrots and sweet potato.
- Sieve the chicken carcass and retain the now stock water and throw away the chicken remains.
- Add the vegetables to the chicken stock.
- You may need to add some more boiling water and simmer for 30 mins.
- Add salt and pepper to taste, blend and enjoy.
This is a good recipe if you have had a roast chicken and want to use the carcass. If not, just use chicken stock instead. This recipe method assumes you are using a chicken carcass to make the stock. Fills you up and very low in cals!
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