SERVES 4
PER SERVING
386 CALORIES
6.2G FAT
PREPARATION TIME 15 MINUTES COOKING TIME 1 HOUR
2 medium onions, diced
2 garlic cloves, crushed
4 × 160g skinless chicken breasts
100g soup mix with dried pulses (e.g. Goodness)
4 carrots, diced
1 large turnip, diced
2 celery sticks, chopped
1 litre chicken stock
1 tablespoon chopped fresh thyme
450g potatoes, peeled and diced
freshly ground black pepper
2 tablespoons chopped fresh parsley to garnish
1 Heat a non-stick frying pan, and dry-fry the onions and garlic for 2–3 minutes until soft.
2 Add the chicken breasts, season with black pepper, and continue to cook over a high heat until well sealed.
3 Transfer to a large casserole pan and add the vegetables, chicken stock and thyme.
4 Rinse the soup mix with pulses well and add to the pan along with the potatoes. Cover and simmer gently for 1 hour.
5 Sprinkle the parsley over and serve.
TIP You can also cook this dish in a slow cooker or electric wok over a low heat
