SERVES 1
240
calories per serving
Ingredients
• 1 carrot weighing 200g/7oz
• 1 tsp olive oil
• 75g/3oz chicken breast, thinly sliced
• 1 stalk celery, chopped
• ½ onion, sliced
• 1 garlic clove, crushed
• ½ tsp dried thyme
• 370ml/1½ cups chicken stock
• Salt & pepper to taste
Method
1 Peel, top & tail the carrot and use the shredder blade to turn into thin noodles.
2 Gently heat a non-stick saucepan on the hob with the olive oil and sauté the sliced chicken, celery, onion & garlic for 2 minutes.
3 Add the thyme, stock and carrot noodles and simmer for approx. 3 minutes or until the noodles are tender and the chicken is cooked through.
4 Season and serve.
CHEFS NOTE
The carrots can be served raw if you prefer - just add to the soup after cooking.