Syn Free Chicken and Vegetable Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Original/SP - syn free per serving
WW Smart Points - 2
Ingredients
  • 6 chicken thighs (or can use two cup of cooked shredded chicken, but don't add till end)
  • 3 leeks, finely sliced
  • medium onion, finely chopped
  • large carrot, finely chopped
  • medium zucchini (courgette)i, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbs of tomato paste
  • 2 tsp of mixed herbs
  • 1.5 litres/6.25 cups of [url:2]homemade chicken broth[/url] or use a stock of choice
  • 2 tsp of fish sauce
  • 2 tsp of paprika
  • salt and black pepper to season
  • spray oil
Method
  1. Spray a large pot over a medium high heat with oil
  2. Fry the chicken thighs till golden and cooked through, remove, shred and set aside.
  3. Add the leeks, carrots, onion, garlic and garlic and fry to soften
  4. Add the zucchini, tomato paste, paprika, herbs, fish sauce and broth and bring to a boil. Reduce heat, and simmer for approx 30 mins.
  5. Add the chicken and continue to simmer till heated through.
  6. Season as needed.
  7. Enjoy!
Notes
Instant Pot: Follow steps for frying using saute mode, then cook soup on 10 mins manual high pressure with a quick pressure release, set to saute mode again, add chicken and simmer till heated through.

Nutritional information is an estimate and is to be used for informational purposes only

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Nutrition Information
Serving size: 1 Calories: 183.2 Fat: 3.3g Saturated fat: 0.8g Carbohydrates: 20.3g Sodium: 1287mg Fibre: 3.8g Protein: 18.3g Cholesterol: 67.3mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/chicken-and-vegetable-soup