Serves: 4
Propoints per serving: 3
Propoints per serving: 3
Ingredients:
1 medium Onion
2 medium Leek, sliced finely
5 spray(s) Lo-Cal Cooking Spray
1 medium Onion
2 medium Leek, sliced finely
5 spray(s) Lo-Cal Cooking Spray
200 g Potatoes, Old, Raw, peeled and cubed
1/4 teaspoons Dried Rosemary
1 Knorr vegetable stock pot
300 ml Skimmed Milk
175 g Chicken Breast
1 teaspoons Black Pepper
2 teaspoons Chives
1 pinch Salt
2 teaspoons Chives
1 pinch Salt
Instructions:
Spray a large saucepan with cooking spray and gently saute the leeks, potatoes and onion for 10 minutes or until softened.
Add the herbs, stock or water and chicken breast. Cover and leave to simmer for 15 minutes.
Remove the chicken and wrap it in foil. Transfer the soup to a liquidiser or food processor and blend for about 20 seconds, or until smooth. Return to the saucepan, stir in the milk and gently heat through, until piping hot. Season to taste, with salt and pepper.
Finely shred the chicken and divide between four warm soup bowls. Ladle the soup over the chicken and sprinkle with the chives.
