Banting spicy chicken noodle soup

DESCRIPTION: This light Asian broth is carb free and full of veggies – a spicy soup perfect for winter. Plus, you can let your slow cooker do all the hard work.

INGREDIENTS: 2 tbsp (30ml) olive oil 1 pack (250g) baby carrots, peeled and chopped 1 pack (250g) baby turnips, washed and quartered 1 pack (250g) baby leeks, chopped 3 to 4 celery stalks, sliced 8 to 10 bone-in chicken thighs 1 chilli, finely chopped 1 x 5cm knob ginger, peeled and grated 2 garlic cloves, peeled, crushed and finely chopped 1 cup (80ml) coriander, chopped 1.5l (6 cups) chicken stock 1 pack (350g) zucchini noodles Juice of 2 limes Salt and pepper

METHOD:

1. Heat olive oil in a large heavy-based pan and gently sauté carrots, turnips, leeks and celery for about 5 minutes. Set aside.

2. Season and seal the chicken thighs on both sides until lightly golden on all sides.

3. Place chicken in a 4l to 5l slow cooker along with the chilli, ginger, garlic, coriander and chicken stock. Cook on a medium temperature for 1½ hours.

4. Add the prepared vegetable mixture and cook for another 1½ hours.

5. Stir through the zucchini noodles and lime juice and season. Let stand for 10 minutes.

6. Remove chicken thighs and shred the meat from the bone. Return meat to soup. Nutritional information per 100g serving Energy (kJ): 260 Calories (kcal): 61.9 Protein (g): 5.3 Total fat (g): 3.1 Saturated fat (g): 0.8 Monounsaturated fat (g): 1.6 Polyunsaturated fat (g): 0.6 Carbohydrates (g): 2.4 of which are sugars (g): 1.7 Fibre (g): 0.7 Sodium (mg): 77.0