Chicken and egg noodle soup

PER SERVING: 253 cals, Protein 38.3g, Carbs 0.5g,

Prep 5 mins l Cook 15 mins

Few things are as comforting and satisfying as a bowl of chicken soup. These ‘egg noodles’ are made by cooking whisked eggs, as you would a pancake, before slicing them into thin strips.

SERVES 2

• 1 chicken stock cube

• 1 garlic clove, peeled and finely chopped

• 2 medium free-range eggs

• 1 tsp olive oil

• 30g fresh spinach or cooked greens

• 200g cooked chicken, diced

• 10g fresh coriander or parsley, roughly chopped

PLACE the stock cube, garlic and 500ml water in a saucepan and bring to the boil. Reduce the heat to low.

Meanwhile, whisk the eggs and add a pinch of salt and some freshly ground black pepper. Heat the olive oil in a non-stick frying pan over a medium heat and pour in the eggs.

Swirl them around to cover the bottom of the pan as you would with a pancake, then cook for 1 - 2 minutes or until they are set. Transfer the egg ‘pancake’ to a clean surface, roll up and slice into thin noodles.

Add the spinach and chicken to the stock in the saucepan and simmer for 2-3 minutes. Divide the egg ‘noodles’ between two bowls and pour over the chicken broth. Garnish with fresh coriander or parsley to serve.