Serves : 2-4

200 g chicken breast or thigh, cubed

1 pack of lean bacon

750ml chicken stock

2 stalks celery

2 carrots

1 onion

1-2 clove garlic

1 small tub of Low fat crème fraiche

Chopped parsley to garnish



  1. Lightly fry onion in a little extra virgin olive oil add the bacon and cook through
  2. Add celery, garlic and carrots sautéing until softened
  3. Add stock and bring to the boil, turn down to a simmer and add the chicken and gently cook until the chicken is cooked through.
  4. Stir though the parsley and crème fraiche and serve