Chicken and Mint Soup Recipe

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Chicken and Mint Soup Recipe

(A fresh, minty prickle infuses this cream of chicken soup, which is light yet crammed

with tender shreds of chicken.  Lemon rind and juice highlight the refreshing flavor)

Ingredients:  Serves 4

1 oz (30 g) polyunsaturated margarine

2 level tablespoons plain (all-purpose) flour

1 pints (850 ml) chicken stock (please refer on All Healthy Soups Recipes)

pint (150 ml) skimmed or low-fat milk

level teaspoon finely grated lemon rind

1 tablespoon lemon juice

12 oz (340 g) uncooked chicken breast without skin or bone, cut into fine strips

2 level tablespoons chopped fresh mint leaves

Whole mint leaves to garnish

 

Method:

Melt the margarine in a saucepan over a low heat.  Stir in the flour and cook for 3 minutes, stirring continuously.  Gradually mix in about a third of the chicken stock, then add the rest and the milk.  Add the lemon rind and juice and bring to the boil, stirring continuously.  Stir in the chicken, bring back to the boil, then simmer for 5-6 minutes, until the chicken is cooked through.  Scatter in the chopped mint and serve in warmed soup plates, floating the mint leaves on the soup at the last minute.

 

Nutrient Value Per Serving:

185 calories

9 g total fat (2 g saturated fat)

6 g carbohydrates

140 mg sodium

 

More on All Healthy Soups Recipes

 

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