This was my first ever attempt at cooking chicken soup, and i have to say it was DELICIOUS! In fact, i think it might be up there as one of my new favourites... This recipe makes a very thick soup (perfect for a cold winters night), but you can always add a little more stock if you prefer a thinner consistency.
6 free range boneless, skinless chicken thigh fillets
1 leek, washed and sliced
1 small onion, diced
4 cloves garlic, crushed
1 large carrot, diced
1 large potato, diced
1 small zucchini, diced
1/2 cup pearl barley
1/4 cup yellow split peas
2 tbsp italian parsley, finely chopped
1 litre chicken stock
1 cup water
Olive oil
Sea salt & cracked pepper
Heat olive oil in a large heavy based saucepan, and saute the leek, onion and garlic until softened but not browned. Add the carrot, potato and zucchini, cooking briefly, then throw in the chicken thighs (whole) and cook until sealed. Next add the stock, water, barley and split peas, bring to the boil and then reduce to a simmer, cover and cook for 2 hours.
After the soup has been cooking for an hour or so, add the parsley and season well with salt and pepper. Replace the lid and cook for a further half hour. After 2 hours the chicken thighs should be falling apart, so just grab your tongs and shred them through the soup.
Serve immediately, with fresh crusty bread.
Serves 4
Ok ok, so i'm a little lazy since returning from holidays, hence I have been a bix lax in the kitchen... But burritos are such a quick and easy dinner that i thought i should share them with you! I always used to make mine with chicken until i had them at a friends and she used mince - they were spicy and delicous! So now i use mince too. Perfect for those lazy weeknights...
6 flour tortillas
1 tbsp olive oil
250g beef mince
1 small onion, diced
1 sachet taco seasoning
1 tsp Piri Piri seasoning (or chilli powder)
1.5 cups shredded iceberg lettuce
1 cup grated tasty cheese
1/2 avocado, diced
1/2 tomato, diced
8 slices cucumber, diced
Tomato salsa, to serve
Sour cream, to serve
Preheat the oven to 160 degrees.
Start by frying off the onion and mince in the olive oil until cooked through. Mix the taco seasoning in 1 cup of water and pour over mince mixture, and add the Piri Piri seasoning. Reduce heat to a simmer and allow the sauce to thicken.
At this stage you can loosely wrap your tortillas in foil, and put them in the oven for 10 minutes.
Meanwhile, prepare your fillings by combining lettuce, tomato, cucumber and avocado in a bowl. Next grate your cheese and place that in a bowl also. Once the mince is ready put that in a serving bowl, along with another bowl for the salsa. Remove your tortillas from the oven and you are ready to assemble your burritos.
You can put as much or as little filling as you like. Don't forget to top with sour cream!
This was my first ever attempt at cooking chicken soup, and i have to say it was DELICIOUS! In fact, i think it might be up there as one of my new favourites... This recipe makes a very thick soup (perfect for a cold winters night), but you can always add a little more stock if you prefer a thinner consistency.
