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Chicken soup

35 mins
cals:
380
Protein:
39g

method:

  • Start by chopping up your onion, carrots and celery into small pieces
  • Next, heat up a large saucepan with the olive oil and add in your veg and leave to heat for 2 -3 mins
  • Now, dissolve your chicken stock cube into boiling water and pour into your pan
  • Once the cooked chicken has cooled slightly, shred your chicken into small pieces and add straight into the pan
  • Season with parsley, salt and pepper and leave to simmer on low heat for a further 10 mins, before serving.

Serves 2, calorie information based on 1 serving

IngredientS:

  • 1 tbsp olive oil
  • 1 large onion
  • 2 sticks of celery
  • 2 carrots
  • 250ml dissolved chicken stock
  • 1 small cooked chicken
  • Pinch of parsely, salt and pepper

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