Home-made stock is a very different beast from stock made from a cube or sachet, which makes it difficult to count calories. I made this chicken stock by slow-cooking two chicken legs for three hours (the meat went into the stir-fry I made the other day). The end result, once refrigerated, is a thick, gelatinous stock with a thin layer of fat on the top. I’m guessing this is about 80 calories per serving, but that is just a guess! If you use a packet stock, it will be a lot lower in calories.

Recipe for Chicken noodle soup (serves 2)

Chicken noodle soup ingredients1 tsp oil
75g onions, diced
55g carrots, sliced
500ml home-made chicken stock
55g dry egg noodles

Total calories per serving: 240 (or 190 if you make the stock from a cube/powder)

Method: Warm the oil over a lowish heat and add the onion and carrot, cooking until the onions are soft. Stir in the stock and simmer for 20 minutes, until the carrots are cooked. Break the noodles into small pieces (the easiest/least messy way to do this by putting them in a sturdy plastic bag and bashing them with a rolling pin) and add to the soup, cooking for a further minute until they are soft.