A tasty warming and filling soup made with healthy ingredients which all go very well together.

Succulent chicken breasts, tender leeks, and creamy potatoes make this soup and very quick and easy meal which could be frozen in batches or would keep well in the fridge for a few days.

Serves 6

Low – calorie cooking spray

3 large leeks, cleaned and sliced

250g raw potatoes, cleaned and chopped

1 large onion, chopped

1tsp dried rosemary

2 vegetable stock cubes

1ltr water

3 fresh chicken breasts, trimmed all skin and bones removed

Salt and freshly ground black pepper

2tbs low fat crème fraiche

Small bunch of fresh parsley, finely chopped

Method

Spray a large lidded non – stick saucepan with low – calorie spray, heat on a medium heat, add the leeks, onion, and potatoes look gently for 10 minutes until soft.

Add the stock, dried rosemary, salt and pepper, and chicken breasts and poach on a gently heat for 45 minutes, until the chicken is cooked through.

Remove the chicken to a plate and using 2 forks shred the chicken. Before placing the chicken back into the soup, blend the soup until smooth, either in a blender or using a stick blender.

Place the shredded chicken back into the soup and warm through if eating straight away.

Serve garnished with a small swirl of crème fraiche and a sprinkle of fresh parsley.

If you are not eating the soup straight away, cool, store in the fridge or freeze in portions.