Chicken Noodle Soup

Serves 2 (each bowl contains approx 300 kcal)

INGREDIENTS

1 tbsp rapeseed oil (15g) 1 onion

2 celery sticks

2 carrots

1 tsp dried or chopped fresh thyme (5g)

1 chicken stock cube (reduced salt)

450ml boiling water

70g wholewheat fusilli pasta 150g cooked chicken

1 tbsp fresh coriander leaves (15g – optional)

Sea salt and freshly ground black pepper

METHOD

1. Heat the oil in a large saucepan over a medium heat. Meanwhile, cut the onion in half and peel o the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 3 horizontal cuts one above the other and nally, nely chop down across the width of the onion. Add to the heated saucepan, stirring to coat in the oil. Cook gently for 2-3 minutes, stirring occasionally with a wooden spoon.

2. Meanwhile, trim down the celery and cut into long strips lengthways, then nely chop and add to the pan with the onion. Next, peel the carrots and cut into quarters, then nely dice and add to the pan with the thyme, stirring to coat. Cook for another few minutes until the vegetables are beginning to soften but not colour, stirring occasionally.

3. Put the stock cube into a jug and ll up with the boiling water, stirring with a spoon to dissolve. Pour into the vegetable mixture and bring to a simmer. Stir in the pasta and cook for 10-12 minutes or according to instructions on the packet until it is is tender but still holding its shape. Season lightly with salt, if using, and plenty of freshly ground black pepper.

4. Meanwhile, shred the chicken and then nely dice. Add to the soup. Ladle the soup into bowls and scatter over the coriander, if using to serve.