5 from 4 votes
Slimming World Lunch Idea: Spicy Chicken and Vegetable Meal Soup on feedingboys.co.uk
Tasty chicken and chunky vegetable meal soup
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 

A syn free Slimming World friendly lunch idea packed with protein and speedy veg - super tasty!

Course: Main Course
Servings: 4
Author: Katie Bryson
Ingredients
  • a few squirts fry light
  • 1 red onion chopped
  • 3 celery stalks roughly chopped
  • 2 carrots roughly chopped
  • 1 bell pepper roughly chopped
  • 150 g button mushrooms
  • 2 tbsp pickled jalapeno chilli slices optional
  • 1 tin chopped tomatoes
  • 1 chicken stock pot
  • 1 tin chickpeas
  • 1 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp sweetener optional
  • 3 large chicken breasts chopped into chunks
  • 2 handfuls fresh spinach
Instructions
  1. Spray the bottom of the slow cooker with fry light, set it to the quick heat setting and fry the onion and celery off for about 10 minutes with a good pinch of sea salt.

  2. Add the carrots, pepper, mushrooms, jalape├▒o and chopped tomatoes giving it all a good stir.

  3. Boil the kettle and swill out the tomato tin and pour it into the slow cooker along with the stock pot. Drain and rinse the chickpeas and add them too.

  4. Add the soy sauce, balsamic vinegar, sweetener (if using) and finally the chicken, give it all a good stir and set it to cook gently for three hours. Wilt the spinach in a few minutes before you're going to serve it up.

  5. Divide the meal soup into four portions and store in sealed containers in the fridge for up to 5 days or in the freezer for up to 3 months.

Recipe Notes

Go vegetarian: Swap the chicken stock for vegetable and omit the chicken and up the veg content. You could also use tofu pieces/veggie sausages and add them half an hour before the end of cooking so they don't disintegrate