Chicken & broccoli soup
0
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This soup is perfect for packed lunches or meal planning - simply prep in advance and portion into freezer bags for a warming bowl in minutes.
Ingredients
Chicken stock cube(s)
3 cube(s), to make 1 1/2 litres
Chicken breast, skinless, raw
2 medium
Potatoes, Raw
400 g, cut into chunks
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, banana, finely chopped
Garlic
2 clove(s), crushed
Broccoli, raw
1 whole, cut into small florets
Black pepper
2 teaspoon(s), white pepper
Fat Free Natural Yogurt
110 g, 70g plus 10g each to serve
Chives, Fresh
1 tablespoon(s), to serve
Instructions
1
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.
2
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.
3
Serve with the extra yogurt spooned over and the chives sprinkled over the top.
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