I don’t know about anyone else, but I really like the concept of Sunday meal prep, so you have healthy and nutritious lunches set up for the rest of the week instead of relying on packaged sandwiches from the shop (which can definitely be a bit hit and miss!).
I also hate waste. I like to use everything I can and not waste food if I can. And on top of that I'm a bit lazy, so if I can get away with cooking one big dinner to serve as the basis for my meal prep then I’m all over that too.
|Meal prep Sunday nights|
So, this meal is perfect for me. It’s a really yummy, packed-full-of-veggies soup that is almost no effort, seeing as I am basically using all leftovers from the Sunday roast I already made. I already was chopping leeks and carrots for the dinner, so doing another one each wasn’t much more work, and the chicken was roasted for dinner and then the leftovers were shredded.
- 1 tbsp olive oil
- 1 large carrot, diced small
- 1 yellow pepper, diced small
- 1 leek, diced small
- 1 tsp thyme
- 1 tsp sage
- 3 garlic cloves
- 1 cm ginger
- 1/2 tsp chilli flakes
- 1.5 L chicken stock
- 1 cup frozen peas/sweetcorn
- 2 nests of noodles
- Leftover roast chicken breast, shredded
Begin by prepping all the veggies.
Heat the oil, and gently fry the carrot, pepper and leek for 15 minutes.
Stir through the herbs, garlic and ginger, and chilli flakes. Let cook for another few minutes.
Pour in the stock, bring to a simmer, and let bubble gently for 15 minutes.
Remove half of the soup and blitz with a hand held blender, and return back to the pot along with the frozen peas and sweetcorn.
Bring to the boil again and let cook for 3 minutes. Then throw the nests of noodles in and cook for 4 more minutes.
Ladle the soup into bowls and top with shredded chicken. Give a little flourish of ground pepper and serve.
I made mine right after my Sunday roast, so instead of spooning into bowls, I divided between Tupperware and had my very own meal prep Sunday. That’s lunch sorted next week!