Syn Free Slimming World Chicken, Ginger & Lemon Soup Maker Recipe

I'm not going to lie, it's taking me a while to adjust to these early dark nights and we're only in the Autumn transitional period before Winter reaches its peak. I am truly missing Summer and yesterday I felt totally exhausted (I'm putting it down to the non-stop DIY sesh in the kitchen last weekend) and cannot wait for a day of rest but know the chisel and hammer will be making another appearance. So what do I do at a time like this? I daydream while looking for comforting recipes and yesterday I managed to pick up a copy of Lorraine Pascale's latest recipe book, Eating Well Made Easy and drooled over this mouthwatering number.

I'm surprised I didn't dribble on the pages; be warned though, I love her books so much, they're the type to get spillages and pages that stick together like my now unusable copy of Home Cooking Made Easy.

All day I had been hankering for a chicken noodle soup yet still much of my Tuscan Bean Soup leftover, but Lorraine's latest offering was a must to adapt. I'm a great believer that if you don't have all the ingredients in, try and use the ones you do have; you'll have less waste and create something new and that's what I did. Lorraine's original recipe is called Immune-Boosting Super Soup (or page 70 of her book); don't expect it to be boring, it was far from it and feeling tired as I did yesterday, I could already imagine tasting the ginger, chilli and lemon (as opposed to lime); the type of ingredients every poorly cold needs.

Mine didn't look as pretty I admit, which was down to the chestnut mushrooms that needed using up, but I would definitely do this one again the next time I need a pick me up and hopefully I'll have some fresh herbs to hand!

Recipe - Serves 4

Ingredients

Sunflower frylight
125g or 2 cooked chicken breasts, diced
75g or 1 Bunch of spring onions, sliced
200g Butternut squash, peeled & diced
3 Cloves of garlic, minced
1cm grated fresh ginger
1.1ltr water
2 Chicken stockpots or 3 stock cubes
200g chestnut mushrooms
1 red chilli, deseeded & sliced
1 & ½ teaspoon turmeric
Juice of ½ lemon
1 teaspoon dried coriander leaf
1 teaspoon ground coriander
⅛ teaspoon sweetener
Seasoning

Method

Gently fry the spring onions, butternut and chicken in a large pan for 5-10 minutes until the butternut looks toasted.
Add the garlic, ginger and chilli and gently fry for another 2 minutes.
Now chuck everything (except the lemon juice) in to your soup maker and set to chunky - or all in to your pan and simmer for 25 minutes until everything is tender.
Once cooked, stir in the lemon juice and serve. You may want to add extra seasoning or stir in more coriander leaf.

Thanks again to Lorraine for this recipe and I can't wait for another bedtime read tonight for some more thinspiration.

And don't forget, you're more than welcome to join my I LOVE SW Soup Facebook support group to chat more soup and if you're not already a subscriber of my YouTube channel, then what are you waiting for? I upload weekly videos every Friday at 6pm with recipes, vlogs and much more!

Love,
Tastefully Vikkie x

Ginger Lemon Chicken Soup Recipe

📖 Recipe