Chicky Leeky Soup

Over indulged a bit at Easter – I loooooove marzipan, so I treated myself to a pack of mini Simnel cake bites, which I’m spreading out over the days. Thursday was out this week as a fast day, since I’m going to my Scottish Dance Class’s end of term dinner. Wednesday was a good choice as husband would be away all day. I don’t know that I’m strong enough to do either 2 days back-to-back or a weekend day just yet, so Monday became the other fast day.

I started Monday with one of my favourite all time breakfasts – soft boiled egg with steamed asparagus to dip in.

For dinner, I stir-fried a load of veg – mushrooms, onion, red pepper – using some Big Tom spiced tomato juice as the liquid.  It was quite filling, but my digestive system complained about that amount of veg in one go.

One Wednesday, I had breakfast of smoked salmon.  I was at work, and had a meeting in the afternoon, so I didn’t want any tummy rumbles  and so spread my calories throughout the day.  I spread a Laughing Cow Light on 2 Ryvita Black pepper crackers (this flavour is really good with cheese) mid-morning, and had a Tesco Chicken Noodle Cupasoup for lunch, followed by a satsuma.  Had a 10 cal jelly mid afternoon, and a string cheese immediately before my meeting.

For dinner, I made what I’m calling Chicky Leeky Soup.  I cant call it Cock-a-leekie as it uses breast, but it made 3 decent portions, so I’ve got plenty of options now in my freezer.

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One large chicken breast, in bite sized pieces

100g leeks

100g mushrooms

2 stalks celery

200g turnip or swede

a chicken stock cube.

Add all the diced veg and the chicken to about a litre of stock, and simmer until the chicken is cooked and the vegetables tender.  Season with black pepper.  Divided in 3, each portion was about 120 cals.

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