Chicken, Mushroom and Herb Soup

A wholesome chicken soup for a raining day while on the Optifast Intensive Phase meal plan

Serve 1


1 tsp coconut oil (fat allowance)

1 cup button mushrooms, sliced

1 small onion, chopped

1/4 cup basil leaves, chopped

1/2 garlic clove, minced

1 tsp chicken stock powder (in this recipe I used Ina Paarman chicken stock) (5g carb allowance)

1 sachet Optifast Soup (chicken or vegetable)

1 cup water, or to taste

Dash of salt and pepper


In a small saucepan heat the coconut oil. Add the mushrooms, onion, garlic and basil leaves and lightly saute the vegetables until tender and slightly crisp. Add small amounts of water if you stick to the pan.

Mix the Optifast soup with cold water in a cup. Add the soup mixture to vegetables and let it cook for a few minutes. Just heat the mixture and do not let it boil to prevent protein denaturation. Add salt and pepper to taste. Serve hot.

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