INGREDIENTS:

  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 200g/7oz red pep­pers, sliced
  • 200g/7oz skin­less chick­en breast, chopped
  • ½ tsp salt
  • 500ml/2 cups chick­en stock/broth
  • 500ml/2 cups toma­to pas­sa­ta/sieved toma­toes
  • 1 tsp dried basil
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

 

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & pep­pers in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for
  3. 1½-2 hours or un­til the chick­en is cooked through. Use a blender to blend the soup to your pre­ferred con­sis­ten­cy. Check the sea­son­ing and serve.
  4. You could use fresh basil rather than dried if you have it to hand. Save a lit­tle for gar­nish­ing.

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