There comes a time in autumn, usually just about now, when salad no longer feels like a hearty enough meal for lunch.
Come 1pm, you’ll gaze sadly into your tupperware and wonder: how did I ever do an afternoon’s graft on a few leaves and a light dressing? The truth is it was probably the idea of bearing all on the beach that kept you going, not the raddichio, it was the prospect of wearing shorts that fuelled your resolve, not the rocket and spinach.
Now those days are finally behind us (yay!). It’s time to bring back the soups and stews and opague tights and give the leaves a rest for a while.
But how to dig into a big bowl of tasty goodness without piling on the pounds during winter?
This chicken soup recipe by nutrition consultant Molly Molofsky features on Cameron Diaz’ Our Body Book blog and, well, if Ms Diaz is eating it, you can sign us right up.
All you need is a spiralizer, but if you don’t have one, just slice your courgette into super thin slices.
Ingredients
2 organic chicken breasts
2 tablespoons organic butter
1 tsp herbs de Provence
1/2 onion
3 carrots
2 cloves garlic
4 cups chicken broth
1 cup frozen peas
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 zucchini (courgette)
Optional: chopped basil
Method:
Cook chicken as desired and shred. Chop onions, carrots and garlic.
Heat pan and melt butter in large soup pot.
Saute onions, carrots until onions are clear, then add garlic and herbs and sauté until fragrant (few minutes). Add broth, peas and simmer until vegetables are soft (10-15 minutes).
Meanwhile, use a spirlizer to make the courgette noodles.
Add shredded chicken and courgette noodles. Let simmer for 10 more minutes.
Add lemon juice, zest and basil (optional). Season with salt and pepper and additional lemon wedge.
We all know chicken soup is good for the soul, but who knew it could be good for the waistline too?
