Low Fat Chicken Noodle Soup
With the onset of winter, what’s more comforting than a steaming hot bowl of chicken noodle soup — without all the fat!
Ingredients
- 250g chicken breast
- 100g rice vermicelli noodles
- 3 cloves of garlic
- 1 tbsp ground cumin
- ½ tsp turmeric
- 5 cups chicken stock
- ½ tsp lime rind (grated)
- 2 tbsp lemon juice
- 2 tsp sugar
- 1 tsp chilli paste
- 2 tbsp coriander (chopped)
Preparation
- Cut the chicken into thin strips and break the noodles into 3-inch long pieces.
- In a saucepan, combine the garlic, cumin and turmeric; cook over medium heat, stirring constantly, for a minute.
- Add chicken, stock, lime rind and juice, sugar and chili paste and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Add the noodles and simmer for 3 minutes.
- Ladle into individual bowls and sprinkle with coriander.
Low Fat Potato Leek Soup
The low fat potato leek soup is delicious with toast or garlic bread.
Ingredients
- 4 large potatoes (peeled and cubed)
- 2 leeks (chopped)
- 1 carrot (chopped)
- 4 cups water
- ¼ cup butter
- ¼ cup flour
- ½ tsp paprika
Preparation
- Slowly boil potatoes, leeks, carrot, and pepper in water for 45 minutes.
- Melt the butter in a skillet, over low heat.
- Add the flour and stir until browned but not burned for about 3 to 5 minutes.
- Remove from the heat and gradually whisk in 1 cup of soup liquid.
- Return flour mixture to soup and season with paprika.
- Bring to a boil and serve hot.