A healthy low fat recipe for Chicken Noodle Soup with veggies
2 chicken breasts, filleted and skinned
1.5 l (6 cups) light chicken stock
100ml (2/5 cup) noodles in small shapes
1 carrot, diced
1 stalk celery, sliced without leaves
4 spring onions, sliced
1 cup each of other selected vegetables, suitably chopped
Freshly ground black pepper
1 large lettuce leaf, finely shredded
Cut chicken into small chunks. Bring stock to the boil in a large pot.
Add chicken, noodles, carrot, celery, spring onions and selected vegetables. Season with salt and pepper. Cover and simmer for 5 to 6 minutes. Remove from heat. Check chicken is cooked and if not, simmer some more.
Check flavouring and the texture of the vegetables, which should still be slightly crisp. Stir in lettuce and serve at once.
Microwave stock in a large, covered casserole dish for 10 to 12 minutes on HIGH (100%). Add other ingredients, cover, then microwave on HIGH (100%) for 4 to 5 minutes. Complete as above.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart and Stroke Heartline – 0860 1 43278 (0860 1 HEART)