Slimming World Friendly Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A slighted spiced version, works out at under 1 syn preserving I use chicken thigh fillets as they are more flavourful make sure your trim off any visible fat. Ingredients:
500 g chicken thighs (boneless skinless cut into strips) |
1 red onion (small finely chopped) |
50 g spring onions (one bunch roughly sliced) |
150 g sweetcorn (canned & drained) |
2 garlic cloves (large minced) |
1 teaspoon ground ginger |
1/4 teaspoon chili powder |
1 tablespoon wok oil |
300 g noodles (ribbon straight to wok) |
1 1/2 liters chicken stock |
1/2 lime, juice of |
1 tablespoon soy sauce |
coriander, to serve |
Directions:
1. Heat a large heavy based saucepan and add the wok oil, add the onions and spring onions, fry for a couple of minutes. Add the chicken and cook on medium heat for approximately 7 minutes.
2. Add all other ingredients (EXCEPT NOODLES) and bring to boil. Simmer for 15 minutes, add noodles and simmer for further 5 minutes. Top with coriander to serve.
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