Serves 2
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
  2. Finely dice the raw potatoes and add to the broth after 20 minutes of cooking.
  3. After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.

Nutrition Facts

Per serving: 303kcals, 11.7g fat (3g saturated), 32.7g carbohydrates, 6.5g sugars, 18.5g protein, 2.1g fibre, 0.809g sodium

TIP:
To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.

Low-fatJapaneseCuisinesMake it Healthy

Popular in Low-fat

Gambas al ajillo