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Chicken and vegetable soup

2 cups (500ml) water
1.5 liters (6 cups) chicken stock
1 medium carrot (120g), diced into 1cm pieces
2 trimmed celery stalks (200g) thinly sliced,
1/2 small cauliflower (500g) cut into florets
350g chicken breast fillets thinly sliced
2 large zucchini ( 300g), diced
150g snow peas, trimmed, sliced thinly
3 green onions, sliced thinly
1 Combine the water and stock in large saucepan; bring to a boil. Add carrot celery and cauliflower, return to a boil. Reduce heat, simmer, covered, about 10 minutes or until just tender.
2 Add chicken and zucchini; cook, covered, about 5 minutes or until chicken is cooked through. Stir in snow peas and onion.
Serve 4 per
10.2g carbohydrate;
4g total fat (1.3g saturated fat);
795kJ (190 cal);
28.2g protein

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