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Chicken soul soup (Low Fibre)

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Low fibre (makes 4 serves) approximately 2-3 grams of fibre per serve *Vegan and vegetarian friendly

  • 1.5 litres of organic chicken stock (see below for *vegan and vegetarian options)
  • 2 teaspoons of garlic powder (can cause wind and odour in stoma patients)
  • 2 teaspoons of onion flakes (can cause wind and odour in stoma patients)
  • 2 tablespoons of extra virgin olive oil
  • 3 teaspoons of fresh oregano
  • 3 chopped celery stalks
  • 600 grams of thinly sliced chicken breast (see below for vegan and vegetarian options)
  • 3 peeled large carrots julienned (cut into strips)
  • 400 grams of rice vermicelli cooked and drained
  • 150 grams of baby spinach
  • Fresh ground pepper to flavour
*Vegan or vegetarian option swap chicken stock for vegetable stock and chicken for chopped firm tofu
Add olive oil to a pan over a medium heat and cook, oregano and celery until they are soft and slightly transparent.
Add stock and heat through then either
poach the chicken for 12 minutes or until cooked through
Add firm tofu to the soup 2-3 minutes
Lastly add carrot and spinach and cook for a further 3 minutes
Lastly add rice vermicelli to warm through
Serve with crusty white sourdough bread