LOW SYN CREAM OF CHICKEN SOUP

I’m getting honestly in to soup in the mean time, it’s wonderful for iciness and you can make so many scrumptious low syn varieties for Slimming global! It’s additionally awesome for meal prepping as you’re assured to have days worth of healthful lunches in the freezer to take to paintings.

My other 1/2 is also getting very into soup, after all it gets cold on constructing sites at the moment of 12 months and it’s usually excellent to have a warm lunch to eliminate that chill, proving that soup isn’t simply outstanding for slimmers! one among his preferred soups is that Cream of fowl Soup that Heinz make, however a can of that will set you lower back 10 syns and and that i simply strive not to have high syn food in the house, and that i’m usually searching out for his fitness too, so it become down to me to exercise session a way to make a suitable, low syn equivalent…and that’s how I got here up with this.

As you may see I managed to create a thick, creamy bird soup, and the first-rate issue is that it’s just zero.75 syns consistent with serving! superb proper?!? That’s almost a 10th of the higher syn Heinz model and you get 8 portions from this recipe! now not handiest does that make it a completely healthy, and notably Slimming global pleasant recipe, but it also method it’s remarkable cheap to make that's exceptional in case you’re looking to shop some cash like i am! It’s a win win on all sides, especially as it’s seriously tasty too.

Ingredients

• 6-8 Chicken Thighs (skin removed)
• 2 Pints Chicken Stock
• 1x Large Tin of Sweetcorn
• 2x Onions (diced)
• 1tsp Garlic
• 1tbsp Mixed Herbs
• Fry Light
• 2tbsp Plain Flour
• 100mls Skimmed Milk
• Salt & Pepper (to taste)

Instructions

1. Spray a large saucepan with Fry Light and add the onions and garlic. Stir until softened.
2. Add the chicken thighs and brown on both sides. Pour in the stock.
3. Cover and leave to simmer for about 40 minutes or until the meat is beginning to fall off the bone.
4. Remove the chicken thighs from the stock and take out the bones. Slice the meat and add back into the soup, then add the sweetcorn. Simmer for another 10 minutes. Blend until smooth & season.
5. Mix the flour with a couple of ladles of soup and then with the milk. Pour the mixture into the soup and stir. Blend again to make it totally smooth.
6. Simmer to thicken for a few more minutes and then serve, or leave to cool and transfer into zip lock bags for the freezer.

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