Ginger Lemon Chicken Soup Recipe
This zesty Slimming chicken soup is packed full of flavour, and can be cooked in a pan, soup maker or slow cooker.
Servings: 4 people
Calories: 93kcal
Equipment
Ingredients
- Frylight
- 125 g chicken breasts diced
- 75 g spring onions sliced
- 200 g Butternut squash peeled & diced
- 3 cloves garlic minced
- 1 cm ginger grated
- 1100 ml water
- 3 stock cubes Chicken
- 200 g mushrooms chestnut
- 1 red chilli deseeded & sliced
- 1.5 teaspoon turmeric
- ½ lemon juice
- 1 teaspoon coriander leaf dried
- 1 teaspoon ground coriander
- ⅛ teaspoon sweetener
- Seasoning
Instructions
- 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.
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 587mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5610IU | Vitamin C: 40.5mg | Calcium: 57mg | Iron: 1.7mg