Slimming World - Chicken Noodle Soup

Serves 4

Ready in 30-35 minutes


Syns - Free on Extra Easy


Ingredients


1 small onion, peeled and finely diced
1 carrot, peeled and finely diced
2 sticks celery, finely diced
1 garlic clove, peeled and finely diced
1.5 litres/2½pt chicken stock
397g/14oz skinless chicken breast or thigh fillets, finely chopped
57g/2oz dried vermicelli pasta or thin egg noodles
4 tbsp finely chopped flat-leaf parsley




Method


1. Place the onion, carrot, celery, garlic, stock and chicken in a large saucepan and bring to the boil. Reduce the heat and cook for 10-15 minutes


2. Add the pasta or egg noodles and bring back to the boil. Cover, reduce the heat to low and cook gently for 6-8 minutes.


3. Add the parsley and cook for 2-3 minutes until piping hot. Ladle into warmed shallow soup bowls and serve immediately.

Slimming World - Ham Minestrone

Serves 4 

Ready in 35-40 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
3 sticks celery, cut into 1cm/½in dice
2 carrots, peeled and cut into 1cm½in dice
400g can chopped tomatoes
794ml/28fl oz vegetable stock
57g/2oz dried pasta shells
198g/7oz canned cannellini beans, drained
198g/7oz lean ham, cut into small pieces
4 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper


Method


1. Place a large saucepan over a medium heat and add the onions, garlic, celery, carrots, tomatoes, and stock. Bring to the boil, reduce the heat to a gentle simmer and cook for 15-20 minutes.


2. Stir in the pasta, cannellini beans and ham and cook for 8-10 minutes or until the pasta is just tender.


3. Stir in the chopped parsley, season well and remove from the heat. Serve ladled into warmed bowls and eat immediately.

Slimming World - Tomato, Lentil and Bacon Soup

Serves 4

Ready in 35-40 minutes
Freezer Friendly


Syns - Free on Extra Easy


Ingredients


198g/7oz lean bacon rashers, cut into bite-sized pieces
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp finely grated ginger
2 sticks celery, finely chopped
1 large potato, peeled and cut into 1cm/½in dice
908ml/32fl oz boiling water or vegetable stock
1 tbsp mild curry powder
127g/4½oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and freshly ground black pepper


Method


1. Place a large non-stick saucepan over a high heat. Add the bacon and stir-fry for 3-4 minutes. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.


2. Add the remaining ingredients (except the coriander and seasoning) and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked and softened.


3. Stir in the chopped coriander, season well and ladle into warmed bowls serving immediately.