chicken soup

The shortest day is here, winter solstice. It is appropriately, cold and rainy and I have spent much of the weekend inside using my slow cooker, my soup pot and my heater…after a couple of good hard sessions at the gym, of course. The thing that I like about all of this, is that you can unashamedly spend the afternoon curled up on the couch with a good movie and a hearty bowl of soup to warm your toes. Things really don’t get much better than that, do they? Not in winter, anyway.

How have you found your third week of #junkfreejune? Are those cravings abating at all? I have definitely found that my ‘need’ for something sweet after dinner, although not gone completely, has noticeably lessened. I am quite satisfied with a small bowl of fruit and natural/ Greek yoghurt as my sweet fix. Alternatively, for something a bit more special, you can’t go far past a chia seed pudding – I might have to make one tonight….

I do have a confession to make. I ate the teeniest bit of chocolate on Friday afternoon at work. There was a bowl of broken up chocolate right by the printer, and I swear I had to walk past that damn printer at least 8 times that afternoon, and well, I caved. I ate a teeny tiny broken corner of a square of chocolate. It tasted pretty good, but I had to confess to one of my work colleagues who is also doing #junkfreejune just to get it off my chest. I felt pretty bad about it. What it did make me realise though? Normally that bowl of chocolate would never last the entire afternoon like it did last Friday, it would normally have lasted about an hour. Which made me realise, I must be the one eating a solid portion of this chocolate!

Anyway….the soup for this week.

Chicken and corn with a hint of spice
To make 4 serves

1.25L water

2 chicken stock cubes

1 ½ chicken breasts diced

3-4 small potatoes

2 cans corn kernels

2 eggs

Chili powder (optional)

Salt and pepper to season

Coriander and fresh chilli to garnish

Method

Bring 1.25 litres of water to boiling. Add in stock cubes. Dice potatoes and chicken and add to stock. Let simmer for approximately 5 minutes. Add in corn and simmer for further 5-10 minutes until potato and chicken is cooked. Add in chili if using. Whisk the eggs in a separate bowl and add to pot and cook for a further 2 minutes. Season to taste and serve garnished with coriander and chilli or whatever other herbs you like.

I enjoyed mine with smashed avocado on toast!

 

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