Chicken & Tomato Soup (LC)

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 celery stick, finely diced
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Black pepper, to taste
• 1 heaped tbsp tomato purée
• 1 stock cube (low sodium)
• 1 tin chopped tomatoes
• 400ml water
• 2 chicken fillets
• 2 large handfuls spinach

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Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery. Cook for 5–7 minutes, until softened.

2. Add the paprika, garlic powder, Italian seasoning, black pepper and tomato purée. Crumble in the stock cube and stir well to coat the vegetables. Cook for 1–2 minutes to deepen the flavour.

3. Pour in the chopped tomatoes and water. Stir to combine.

4. Add the chicken fillets and bring to a gentle simmer. Cook for 15–20 minutes, or until the chicken is fully cooked through.

5. Remove the chicken from the pan and allow it to cool slightly. Shred or slice using two forks.

6. Return the chicken to the pan and add the spinach. Cook for 2–3 minutes, until wilted.

7. Taste and adjust seasoning as needed. Add extra water if you prefer a thinner soup.

8. Serve hot.

Note - This recipe serves 2. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

In a rush? You could use cooked chicken and add it in step 7.

Lunch

Serves: 2