Looking for something to get you warmed up after a long winter run or a field-based session? This should do the trick. Filled with micro-nutrients, high in protein and carbs to give you everything your body needs for recovery and repair.

Ingredients:

  • 6 Cups of Water
  • 2 Medium Carrots
  • 1/2 Large Brown Onion
  • 3 Garlic Cloves
  • 600g Chicken Breast
  • 1 Leek
  • 30g Plain Flour
  • 1 Tbsp Olive Oil
  • 250g White Pasta (Dry)
  • 84g Knorr Chicken Stock Pot
  • 1 Lemon
  • 4 Tsp Mixed Herbs (Dried)

Method:

  1. Finely chop the leek, onion, and carrot and add to 1 tbsp oil in a heavy based saucepan or casserole dish.

  2. After 6-8 minutes when the vegetables have softened, add the Italian herb mix, garlic, and flour stirring continuously for 2-3 mins. Then add the stock to the pan stirring well.

  3. Bring the pan to a simmer and add the whole chicken breasts, and cover for 15 minutes.

  4. Add the orzo (pasta) to the pan and stir well, allowing to simmer again for 6-7 minutes whilst the pasta cooks.

  5. When the pasta and the chicken are fully cooked, remove the chicken from the pan. Using two forks shred the chicken breasts well and then place back into the pan.

  6. Finally finish the soup with the zest and juice of a whole lemon to season. Stir well and serve immediately.

Per Portion: 504 Kcal | 64g Carbs | 46g Protein | 7.5g Fat