Name: Creamy chicken and mushroom soup
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4
Ingredients: 2 tsp oil; 2 onions, chopped; 2 skinless chicken breasts (approx. 200g), chopped small; 250g mushrooms; 2 cloves garlic, crushed; 1 chicken stock cube, dissolved in 500ml water; 1 heaped tsp cornflour; good pinch white pepper; 300ml skimmed milk; 100g 0% fat Greek yogurt; 2 tsp chopped chives; grind black pepper

A traditional soup combination that’s lower in fat for the whole family can enjoy.

Serves

Prep

10 minutes

Cook

30 minutes

Nutrition information

Each 301g serving contains (excludes serving suggestion)

KCal: 159
Carbs: 12.5g
Fibre: 2.2g
Protein: 19.9g
Fat: 2.8g
(Low)
Saturates: 0.5g
(Low)
Sugars: 9.0g
(Low)
Salt: 0.91g
(Medium)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

2 tsp oil
2 onions, chopped
2 skinless chicken breasts (approx. 200g), chopped small
250g mushrooms
2 cloves garlic, crushed
1 chicken stock cube, dissolved in 500ml water
1 heaped tsp cornflour
good pinch white pepper
300ml skimmed milk
100g 0% fat Greek yogurt
2 tsp chopped chives
grind black pepper

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Method

Step 1

Add the oil to a pan and gently cook the onions for 5 minutes, stirring regularly.

Step 2

Add the chicken and stir for 2-3 minutes.

Step 3

Add the mushrooms and garlic and cook for a further 2-3 minutes.

Step 4

Add the stock, mix well, bring to the boil, turn down the heat, cover with the lid and simmer gently for 15 minutes.

Step 5

In a jug, mix he cornflour and white pepper together and stir in the milk.

Step 6

Gradually stir the milk and cornflour mixture into the chicken and mushrooms, stirring constantly, then bring to almost boiling point.

Step 7

Stir in the yogurt, remove from the heat and blend the mixture until smooth. Serve with a sprinkle of chives and black pepper.

Recipe tips

You could use a stick blender or a blender.
Try adding herbs such as fresh tarragon, parsley or basil. Spice it up with 1 tsp ground cumin.
Freezing instructions: Can be frozen in small pots for individual portions. Defrost in a microwave or over a very low heat until piping hot.