Chicken Mulligatawny Soup

When the weather got cold recently I wanted to make some soup, which also fit in well with the Slimming World plan, as I am trying to find alternatives to sandwiches to have for my lunch at work. Because I wasn't going to have bread with it, I needed a soup that was filling and robust, and decided some sort of chicken noodle soup would be best.

 

I adapted a recipe from a Weight Watchers book called Food for Friends; this recipe would be free on Slimming World Extra Easy if you left out the mango chutney, which I imagine you could do without making too much of a difference to the flavour. In the Weight Watchers book it had a points value of 1.5 but this is under the old system and not the new Pro Points.

 

Spray a large saucepan with oil (eg Fry Light) and add some chopped onions and carrot. Cook until just tender.



 

Add some chicken. If the chicken is raw, chop it and add to the pan and fry until cooked. I used ready-cooked chicken; this is a good recipe for leftovers from a roast but I had a packet of shredded chicken in the freezer I had been keeping for a soup like this. At this stage, also add 1 clove of crushed garlic, 1 tsp of curry powder (or more to taste), 1 tbsp tomato puree and 1 tbsp mango chutney. This isn't something I would have thought to add to soup but I think it worked really well.

Cook for a minute or two then add about 1 litre of chicken stock. The recipe I used said to add rice but I decided to use mini pasta shells, which I also put in at this stage. Bring to the boil, cover and simmer for about 20 minutes or until the pasta or rice is cooked.

It doesn't look particularly appetising from this picture but it tasted really nice and lasted me a few days for lunches at work. I'll definitely make this again!

I am sending this to Serve It Boiled, hosted by Krithi's Kitchen, as the theme this month is anything cooked using boiling as a method. I'm sure they will get a great selection of entries!