SERVES 4 PER SERVING
137 CALORIES
3.3G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
1 × 175g skinless chicken breast, cut into small pieces
2 celery sticks, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
300ml vegetable stock
1 tablespoon plain flour
300ml semi-skimmed milk
1 tablespoon chopped fresh parsley
2 tablespoons low-fat yogurt
chopped chives to garnish
1 Heat a large non-stick saucepan. Add the chicken, celery, onion and garlic and dry-fry for 2–3 minutes.
2 Pour in a little stock, then sprinkle over the flour and mix well. Cook out the flour for 1 minute before gradually mixing in the remaining stock and then the milk.
3 Simmer gently for 10–15 minutes to allow the soup to thicken. Stir in the parsley. Just before serving, remove from the heat and stir in the yogurt. Garnish with a few chives.
TIP Try adding some canned or frozen sweetcorn to this rich soup