Chicken Soup

Recipe

• 2 chicken breast
• 15 grams Spring onions
• 40 grams mushrooms
• 1 Stick celery
• 1 Tablespoon thyme
• 2 Tablespoon butter
• 1 cup chicken stock
• 2 Tablespoon heavy/double cream
• salt
• pepper
• 1 cup water
• 1 Teaspoon xanthan gum /psyllium husk

1. Cook mushroom, celery, spring onions  with 1 cup of water for 15 minutes.
2. Blend cooked vegetables until smooth.
3. In a heated pan, add butter, thyme and chopped chicken fry for 3 minutes.
4. Add chicken stock and blended vegetables cook for 1o mins.
5. Stir in cooking cream and psyllium husk keep stirring to avoid lumps.
6. Add salt and pepper
7. Add more water if needed.
8. Simmer for 5mins.

Nutritional value per portion ( serves 2)

Carbs -3.5 g

Protein – 26.6g

Fat – 20g

Calories – 593 kcal

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