Chicken & broccoli soup
Chicken stock cube(s)
3 cube(s), to make 1 1/2 litres
Chicken breast, skinless, raw
400 g, cut into chunks
Calorie controlled cooking spray
2 medium, banana, finely chopped
2 clove(s), crushed
1 whole, cut into small florets
2 teaspoons, white pepper
Fat Free Natural Yogurt
110 g, 70g plus 10g each to serve
1 tablespoons, to serve
- Put the stock in a large, lidded pan and bring to a simmer. Add the chicken and potatoes, cover and continue to a simmer for 20 minutes, or until the chicken is cooked through. Using a slotted spoon, transfer the chicken to a plate and roughly shred using two forks.
- Mist a large, heavy-bottomed nonstick pan with cooking spray and fry the shallots for 6-8 minutes over a medium heat until soft. Add the garlic and cook for another 1 minute. Add the broccoli and cook for a further 2 minutes, then add a ladleful of the stock to the pan and use a wooden spoon to scrape up any browned bits. Put the broccoli mixture in the pan with the stock and potatoes. Add the white pepper, then stir and simmer for 7-8 minutes until the broccoli is tender, Blitz using a stick blender until smooth. Season to taste, then stir in the yogurt and chicken.
- Serve with the extra yogurt spooned over and the chives sprinkled over the top.