Chicken noodle soup with tarragon.

Chicken noodle soup with tarragon in 2 easy steps.

Ingredients:
2 skinless, boneless chicken breasts
1.2 litres water or chicken stock
3 carrots cut into 5mm slices
85g vermicelli
Salt and pepper
Fresh tarragon leaves to garnish


Step one:
Place the chicken in a large saucepan, add the water and bring to a simmer. Cook for 25-30 minutes. Skim any scum from the surface, if necessary. Remove the chicken from the liquid and keep warm. Continue to simmer the liquid, add the carrots and vermicelli and cook for 5 minutes.

Step two:
Thinly shred the chicken and place in warmed serving dishes. Season the soup to taste with salt and pepper and pour over the chicken. Garnish with tarragon and serve immediately.

 ------------------------------------------------------------------------------------------------------------------

 Another my soup recipe you can find below, check it out, very nice easy and tasty soup recipe!
 Homemade chicken noodle soup recipe (low fat)

 

Classic Greek Salad (4 portions)

Classic Greek Salad (4 portions)

Ingredients:
4 tomatoes cut into wedges
1 red onion, sliced
Half of cucumber, sliced
Half of medium head iceberg lettuce, cut into quarters
225g olives, stoned
255g feta cheese, cubed
2 tablespoons of fresh coriander
Fresh flat leaf parsley sprigs, to garnish

Ingredients for dressing:
5 tablespoons of olive oil
2 tablespoons white wine vinegar
1 tablespoon of lemon juice
Half tablespoon of sugar
1 tablespoon chopped fresh coriander
Salt and black pepper

Method in three easy steps:

To make the dressing, place the oil, vinegar, lemon juice, sugar and coriander in a large bowl. Season to taste with salt and black pepper and mix together.

Place the tomatoes, onion, cucumber, olives, feta cheese and coriander in a bowl and pour over the dressing.

Toss all the ingredients together, and then divide between individual serving bowls. Garnish with parsley springs and serve with dread you like.

Enjoy, easy and healthy :)

Chunky Vegetable soup, low fat

Chunky Vegetable soup with mushrooms, serves 5

Ingredients:

2 carrots, sliced

1 onion diced

1 garlic clove, crushed

350g/12oz potatoes diced

100g 4oz closed cup mushrooms, quartered

400g /14oz canned chopped tomatoes

1 bay leaf

1tablespoon mixed herbs

55g /2oz green cabbage shredded

500g of cold water

Salt and black pepper.

Step one:

Put the carrots, onion, garlic, potatoes, mushrooms, tomatoes into a soup pan with 500g of water.

Bring to the boil, then reduce the heat, cover and simmer for 20minutes.

Step two:

Stir in bay leaf and herbs, add cabbage and return to the boil. Reduce heat, cover and simmer for 5 minutes, or until the vegetables are tender.

Step three:

Season to taste with salt and black pepper. Ladle into warmed bowls and serve immediately.