SW recipe: Classic chicken soup

Ready in 1 ½ hours

Serves 4


6 skinless and boneless chicken thighs, all visible fat removed
1 bay leaf
Fresh thyme sprigs
1 garlic clove, crushed
1.2 litres chicken stock
1 small egg white
4 spring onions, thinly sliced
1 large onion, finely chopped
3 celery sticks, thinly sliced
2 large carrots, peeled and diced
60g dried vermicelli noodles, broken into bits
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley


Put 3 chicken thighs in a saucepan and add the bay leaf, thyme, garlic and stock.

Bring to the boil over a high heat then reduce the heat to low and simmer very gently for 1 hour. Meanwhile, put the remaining chicken thighs in a food processor with the egg white and spring onions and whizz until smooth.

Transfer the mixture to a bowl and shape it into 20 balls.

Lift the whole chicken thighs from the soup and transfer to a plate.

Strain the soup into a clean saucepan, discarding the bits in the sieve, add the chicken thighs and return to the heat.

Add the chicken balls to the soup along with the onion, celery and carrots and simmer for 15 minutes or until tender. Remove the whole chicken thighs from the soup, roughly shred them using 2 forks and return to the soup.

Add the vermicelli noodles and cook for 5 minutes or until the chicken balls are cooked through.

Stir in the herbs and serve hot.

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If you’d like to join a group, please contact your local Consultant to find out how your group is running safely in line with local and national guidance.

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There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.

You can also snack on these to satisfy your hunger in between meals.

In addition, you are encouraged to eat measured quantities of certain foods, known as ‘Healthy Extras’ that provide nutrients essential for a healthy, balanced diet.

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And so you never feel deprived you can enjoy limited amounts of treats which are higher-calorie, less filling foods that include chocolate, crisps and alcohol.

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