FIT CHICKEN SOUP
Diced chicken breast
Cut green vegetables
Make 1 pint of chicken stock
Salt & Pepper
Fry (use frylight) chicken to light golden brown and set to one side.
In a saucepan, boil 1 point of chicken stock add in 3 or 4 bay leaves, add 1.5 teaspoon of ginger powder add salt and pepper to taste.
Add your desired vegetables and then the potatoes, bring this to the boil and then simmer for 10-15 minutes or until the vegetables and potatoes become soft.
Add the chicken and simmer again for a further 10 minutes.
Serve either as a chunky broth or use a hand blender to blitz it into a thicker soup.