Tuesday, 29 October 2013

Creamy Chicken & Vegetable Soup

Creamy, Chunky Chicken Soup with Leek, Mushroom & Winter Vegetables.

Serves: 4 people
Approximate Cooking Time: 30 minutes
SYNS: 3.5 on extra easy plan for the lot! Probably 1 syn per portion.

* 1 x Knorr Chicken Stock Pot
* 1 x Knorr Vegetable Stock Pot
* 2 x White Onions
* 1/2 x Washed Leeks
* 400g pack Diced Chicken (Skinless)
* Handful of Mushrooms (optional)
* Original Smash
* 600g pack Sainsbury's Winter Vegetable Soup Mix.
(Or similar - frozen stewing vegetables will work fine too!)
* Alternatively, prepare fresh winter vegetables; carrot, turnip, swede.
* 800ml boiling water
* 1tbsp Double Cream
* 60g any wholemeal roll
or bread from your Healthy Extra B Choice allowance
*Salt and Pepper


Spray a large saucepan with frylight and cook chicken until sealed. Add in leeks, diced onions and winter vegetables. Cook for 2-3 minutes. Meanwhile, dissolve both the chicken and vegetable stock pots in around 800ml of boiling water and then add in to the saucepan. Bring to the boil and then simmer on a low heat for about 20 minutes, stirring occasionally. Season with salt and pepper.

(If using mushrooms) In another pan, lightly fry a handful of whole mushrooms. I used mini portobello ones but any will do - (Feel free to chop them up instead if you wish) and then pop them in to the saucepan.

Mix in 1 tbsp of double cream. I got a little pot in Sainsbury's for 60p. An average tbsp of double cream is 3 and 1/2 syns so make sure you remember this if you use more!

To thicken, mix in about a handful of original smash. Add more depending on how thick you like your soups!
Stir for another 5-10 minutes on a low heat.

To serve, toast a wholemeal roll or use bread from your healthy extra B choice allowance. I only had Weight Watchers White Danish so I had 2 slices (2.5 syns each) and 'synned' them.

(Freeze the rest or pop in the fridge for tomorrow's lunch!

No comments:

Post a Comment