Serves 5
Ingredients:
1 tsp olive oil or ghee
300g white onion, chopped
250g leek, sliced
200g carrots, grated
3 garlic cloves, minced
500ml chicken stock (made with one organic stock cube)
500ml recently boiled water
200g cooked roast chicken, shredded
100g dried vermicelli rice noodles
Method:
Heat the oil in a large saucepan over a medium flame. Add the onion and leek and fry gently for 6-8 minutes, stirring occasionally until soft.
Add the carrot and garlic. Fry gently for 4 minutes, stirring occasionally until soft.
Add the stock and chicken. Stir well, cover and simmer for 25 minutes. Taste and add salt and pepper if required.
Add the noodles. Stir well and cook for 5 minutes or until soft. Serve.
Store any leftovers in an airtight container and refrigerate for 3 days or freeze on same day.
Per serving:
204 calories
10g protein
32g carbs
4g fat