£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Chicken, Mushroom and Lemon Soup
.jpg)
Nutritional Info
Calories per serving
141KCal
Ingredients
- 1 x 150g skinless chicken breast, cut into small pieces
- 2 celery sticks, finely chopped
- 2 leeks, finely chopped
- 2 garlic cloves, crushed
- 300ml vegetable stock
- 10g dried mushrooms
- 300ml semi-skimmed milk
- 1 tbsp cornflour
- 1 tsp fine lemon zest
- 1 tbsp chopped fresh parsley
- 2 tbsps low-fat yogurt
- fresh chives to serve
Cooking Instructions
- Preheat a large non-stick pan, then dry-fry the chicken, celery, leeks and garlic for 2-3 minutes. Stir in the stock and mushrooms and boil until the mushrooms are soft.
- Pour the milk into the soup and simmer gently for 10-15 minutes.
- Mix the cornflour with a little cold water and stir into the soup, along with the lemon zest, to allow the soup to thicken.
- Once the soup has thickened, stir in the parsley. Just before serving, remove from the heat and stir in the yogurt. Garnish with a few chives.
My Playlist