Friday, 18 September 2015

Chicken Soup

4 chicken breasts, chopped into a few pieces each
Chilli flakes
Cayenne pepper
Garlic powder
4 garlic cloves, peeled but left whole

3 large carrots, peeled and chopped into chunks
3 sticks celery, chopped
3 small sweet potatoes, peeled and chopped into chunks
5 garlic cloves, grated
1 litre low-salt vegetable stock
1 tsp mixed herbs

2 red peppers, sliced
1 tin tomatoes
half a bag of spinach
1 pack of tortelloni, cooked


  1. Preheat oven to 180 C. Put 1 tbsp oil into an ovenproof dish. Add chicken pieces and garlic and coat in oil, spices and herbs. Add a covering of boiling water and cover with tinfoil. Place in the oven for 45 minutes. 
  2. After 25 minutes, turn oven down to 150 C and stir chicken around before returning to the oven for remaining 20 minutes. 
  3. When finished cooking, remove chicken (and garlic) from dish and pull apart with two forks. Sieve the remaining liquid into a bowl to remove scum.
  4. Meanwhile, peel and chop your veg. 
  5. In a large saucepan, heat 1 tbsp oil. Add carrots and celery and cook, stirring, for 10 minutes. 
  6. Add sweet potato and cook for 5 minutes. 
  7. Add garlic and stock and liquid from oven chicken. [If adding peppers and tomatoes, add now]. Stir well and bring to the boil.
  8. Reduce heat and simmer for 15 minutes until everything is nearly fully cooked. 
  9. Add chicken to the soup now and stir in. [Add spinach and tortelloni at this stage if using]. When chicken is fully heated through again, spoon into bowls and serve with crusty bread.

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