We are SO near the end of the A-Z and I really wanted to share one of my favourite recipes with you – I know it’s been super warm this week and you probably don’t particularly fancy the sound of warming soup but this is so delicious and full of goodness that it’ll have you feeling amazing whatever the weather. You can literally pack so many veggies into this dish depending on what you’ve got lying around in the fridge and the addition of the peanut butter makes it feel so much more substantial as a meal and gives it that funky satay flavour!
This dish is super cheap to make and you can batch cook and freeze portions which is amazing for those that work a lot and don’t often have time to make nutritious meals – there is no excuse for reaching for the ready meals here!
Ingredients (serves 2)
- 2 Chicken Breasts, chopped
- 1tsp coconut oil
- 1 chopped red onion
- 1 chopped leek
- Chilli flakes to taste
- 2 cups of chopped carrots
- 1 cup sweetcorn
- 1 medium pack of chestnut mushrooms, chopped
- 2 medium courgettes, chopped
- 750ml chicken stock
- 1 tbsp Pics smooth peanut butter
- 50g Edamame noodles
- Salt and pepper
- Sautee the onion and leek in the coconut oil for a few minutes to soften then add in the remainder of the vegetables
- Add the chicken, chicken stock and peanut butter to the mix and season well
- Leave to cook as long as required, ensuring the chicken is cooked through and the sauce has thickened slightly
- For the last 5 minutes of cooking, add the noodles in to soften and stir through the soup
To serve… I soft boiled an egg in boiling water for 6 minutes to pop on top!