Chicken Soup - Recipe

If you are a regular follower then you will know that I am a fan of broths instead of thick soup. With that in mind with lots of cold and sniffles going around what better than a little chicken broth to make you feel tip top. It's so simple to make and tastes lush.

Ingredients

2 onions, peeled and sliced  
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
25g plain flour
55g butter
1.2 litres chicken stock
1tsp of ginger
500g cooked chicken, skinned and shredded
1 tbsp freshly chopped spinach
salt and freshly ground black pepper

  

Method to the madness

  

Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.

 

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season, to taste, with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

 Add the cooked chicken and cook until heated through. Season, to taste, with salt and freshly ground black pepper. 

Stir in the parsley and serve.

 xxx

Butternut Squash, Leek and Pea Risotto - Recipe

Ingredients

• 200g Risotto rice
• 1 Onion
• 2 Leeks
• Half a large butternut squash
• 100g peas
• 100ml low fat creme fraiche
• 40g goats cheese
• 1.5l of vegetable stock (made up with 2 cubes)

Method to the Madness

Firstly do as I do and cheat - chop up the butternut squash and pop it in the microwave for 10mins or until soft. It saves a hell of a lot of time.

Whilst that's cooking chop up your onion and then fry off in a large pan, before adding the rice and some of the stock. When that is bubbling away chop up the leek and set aside until later. 

Stir, Add Water, Stir, Add Water, Stir, Add Water, Stir. Risotto takes FOREVER so stop to take a lovely filtered shot of your kitchen.

When it is starting to feel tender,add the butternut squash, creme fraiche, and the cheeses and fold in.

Let the cheese melt before adding the leek and peas to the mix and let this simmer on a low heat for about 10 minutes.

Serve and enjoy the creamy, vegetabley goodness.

xxx