This week’s Soup of the Week is this incredible creamy Slimming World chicken soup. It’s so delicious, Syn Free and can be made in the soup maker, pan or slow cooker.
Creamy Slimming World chicken soup has been a much requested recipe later. And let me tell you, it’s utterly delicious! Once you make this, you will honestly turn your nose up at any tinned version.
And what’s great is that it’s soup maker, slow cooker and pan friendly too. So yes, it’s true that I tend to make this when I’m feeling under the weather, but it’s equally as soothing any time of the year.
My only regret is that I couldn’t find my bay leaves while we’ve been renovating our kitchen. But this would only be best for those cooking on the hob or slow cooker. (That way you can fish it out before blending).
IS CREAMY SLIMMING WORLD CHICKEN SOUP HEALTHY?
Creamy Slimming World chicken soup is very healthy! It works out around 201 calories per person and is full of vitamin A, C and some calcium.
It’s also Syn Free on Slimming World, based on using a little bit of milk on your Healthy Extra A. However, if you want to make it strictly Syn Free, sometimes I think out a bit of fat free natural yogurt with water. That way, it includes a milk-like consistency.
HOW TO MAKE CREAMY SLIMMING WORLD CHICKEN SOUP
There are several ways to cook creamy Slimming World chicken soup. Firstly, you could saute everything in a deep based pan as mentioned in the recipe below. Then, just simmer away for 20 to 25 minutes to ensure everything is tender and use a stick blender to make smooth.
For slow cookers, you could repeat the method above and leave to cook through the day. I either cook soups on high for 3 to 4 hours, or low for 6 to 7 before blending.
But my favourite all time method is to saute in a large frying pan, then chuck everything in a soup maker and leave until smooth. (This takes 22 minutes to be exact). And I love how I don’t need to babysit pans and it does everything for me.
DO I NEED TO SAUTE THE VEG TO MAKE CREAMY SLIMMING WORLD CHICKEN SOUP?
Sautéing is really optional when it comes to making soup. Sometimes if I’m stuck for time, or feeling poorly, I don’t bother. But it will give a richer, sweeter and smoother taste. However, to achieve this, you could add a dash of sweetener.
What happens when sautéing, and the same goes with roasting, is that is removes moisture. This then leaves the flavour behind, which is less watered down, so to speak.
Also, when it comes to pan frying the chicken, you could instead just use already cooked chicken. Sometimes, I’ll cook a chicken breast in the oven, then chop and add to the soup. But I do prefer to include the meat juices on these occasions.
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OTHER RECIPES YOU MIGHT LIKE
CAN YOU FREEZE CREAMY SLIMMING WORLD CHICKEN SOUP?
Yes, you definitely can freeze my creamy Slimming World chicken soup. In fact, I’ve done it so many times with leftovers. To store, my favourite containers are these Sistema porridge bowls or soup mugs.
They great in the freezer, microwave and are dishwasher safe. What I love about them too is their clip-able lids with vents. To defrost, I leave in the fridge overnight. Or sometimes I use my defrost microwave setting by telling it how much it weighs.
Once it’s defrosted, I mostly pop back in the microwave and cook for about 6 minutes, stirring half way.
GET THE SOUP MAKER EBOOK!
Did you know I’ve written a soup recipe eBook? It features 65 recipes, all tailored for the soup maker!
It’s now available to buy on Amazon and can be used on any device with the free Kindle reader.
CAN’T MAKE IT RIGHT NOW? THEN WHY NOT PIN IT FOR LATER?
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IF IN DOUBT
I am in no way associated with Slimming World, or trained to give advice. I’m just a regular paying member who loves to cook and eat great food that’s also as healthy as possible. I take a lot of time to develop and calculate the syns of my recipes.
RECIPE FOR CREAMY SLIMMING WORLD CHICKEN SOUP
Creamy Slimming World Chicken Soup Maker Recipe
- oil spray
- 250 g chicken breasts cut in to bite size pieces (About 2 chicken breasts
- 320 g potatoes peeled & diced (about 2 medium potatoes)
- 1 onion diced
- 235 g leeks sliced (about 2 leeks)
- 80 g carrot peeled & diced (about 1 large carrot)
- 70 g celery sliced (about 2 celery sticks)
- 150 ml skimmed milk (if using as part of your healthy extra)
- 500 ml water
- 1 tsp dried thyme
- 2 chicken stock cubes or stock pots
- 50 g fat free natural yogurt stir in at the end
- Spray a pan with frylight & saute the onion and chicken on medium to low heat until onion is translucent.
- Now add all of the veg and thyme to the pan, season and spray with frylight again and put on a lid and continue to cook for 10mins – fry longer if the chicken is not cooked through.
- Add to the soup maker and add the water, milk and stock and set the soup maker to smooth.
- Once the soup maker has finished, add a good dollop of fat free fromage frais, natural yoghurt or quark and blend again, then it is ready to serve!
- If you want to store leftovers, then I am loving my new soup mugs that come with vented lids that are microwavable, freezeable & dishwasher safe!