Soup to warm the soul!

Course Soup
Cook Time 1 hour
Servings 2


  • 2 skinless and boneless chicken thighs (take out for a veggie option)
  • 4 chicken bones for stock - veggie packet stock for a veggie option
  • 2 chicken stock cubes/veg stock cubes
  • 50 g spaghetti
  • 2 celery sticks
  • 1 medium carrot
  • 200 g sliced and trimmed green beans
  • handful cherry tomatoes
  • 1 white onion
  • 1 medium potato
  • pinch salt & pepper
  • 1 teaspoon turmeric


To make the stock

  1. If you are using chicken bones, add the bones into a pan of boiling water (start with 1 pint) and cook for around half an hour. 

  2. If you are using packet stock (veggie or chicken), add to water as per the instructions (usually 1 little pot of stock for 1 pint of water)

To make the soup

  1. Peel and chop the potato into small chunks. I add the potato first because it makes the soup nice and thick as it boils down. Add the half spoon of turmeric.

  2. Whilst the potato is boiling, chop the chicken into chunks and fry in a frying pan using fry-light (or oil, if you prefer).

  3. Peel and slice the carrot into medium chunks, quarter the green beans, slice the onions. Break the spaghetti into small pieces.

  4. Add the carrot, green bean, onions and chicken chunks and spaghetti. 

  5. Cook for 15 minutes then add the cherry tomatoes. Depending on how soup-y you like your soup, you may want to add a little bit more water.

  6. Cook for a further 5 minutes until the tomatoes are soft.

  7. Serve and enjoy!

Recipe Notes

If you follow Slimming World, this meal is free!

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