I always fancy soup in work when the winter sets in. I made a lovely chicken soup today which is 10g Carb per portion, it serves 4 so enough for 4 days. (From the BBC Good Food website)
1 tbsp olive oil
2 onions, chopped
3 medium carrots, chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove, crushed
squeeze lemon juice
Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
** I didn't bother with the peas and I'm not bothering to serve with Greek yoghurt.**