When the chicken is cooked, finely shred it and add it to the soup. Then, pour some water and a chicken stock cube into a saucepan, and bring to the boil
Meanwhile, shred the meat from the chicken, discarding the skin and bones. To freeze, allow the soup to cool completely before freezing (see tip), and when you’re ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan
When I’m in that state I very often crave Chinese takeaway, but I knew that I’d be much better off cooking something for myself instead of overloading on whatever it is they put in those meals
A quick recipe for you whilst I do my best to catch up with several planned blog posts. I tasted for flavour and added more soy and five-spice as I felt it needed before throwing in the rice noodles and bag of stir-fry vegetables and allowing to cook for a couple more minutes
This was a quicksoup I made because my mind was a blank when I went to the fridge and I’d forgotten to get something out of the freezer for dinner but I knew I wanted something with veggies in, this would make a good vegetarian option if one left out the bacon as would the Thai chickensoup with out the chicken
Soup Recipe type. Soup Maker Serves. Put all the ingredients into the soupmaker. Save Print Me ChickenandSweetcornSoup with Noodles 1. 38 mins Ingredients 300g Sweetcorn. 200g Cooked Chicken, Shredded. 1 Dessertspoon Flour mixed with 1 Dessertspoon water, to form a Paste 800ml Hot Chicken Stock (or 800ml boiling water and a stock pot) 1 Teaspoon Olive Oil. 300g Sweetcorn. 200g Cooked Chicken, Shredded. 800ml Hot Chicken Stock
This is very quickand a tasty snack, real fast food. I personally like my soup thick so as a result I use a heaped tablespoon of cornflour (more like the way my own Chinese takeout serves it), that way everything is suspended and it looks very inviting
Remove the chicken from the soup, let it cool off for a few minutes, and cut into pieces. Pour the chicken stock into a large saucepan or stockpot and bring to boil
You can change this dependening on how thick you like your soup. 2 - Weigh out your sweetcornand add to the pan. 8 - Keep and eye on it for about 2 hours (adding water if it looks like its drying out). 800g boneless skinless chicken breasts. 180g sweetcorn. 2 Knorr Chicken cubes in 450ml hot water
One such dish for me is served at our local Chinese restaurant, it is their sweetcornandchickensoup, it is divine, thick, creamy and full of flavour, simply put it is heavenly and thus an inevitable starter no matter whatever else I intend to order
Chickenandsweetcornsoup is a staple of any Chinese takeaway here in the UK. I developed this recipe as part of my Amoy Chinese New Year Banquet and have purposely made it gluten free
the rich, creamy and fruity food I cooked and ate over the festive period was delicious, but I am wanting cleaner flavours now, and this recipe, Chinese Garlic,Ginger & Honey Chicken with Noodles, is perfect, as well as being super low in calories too
Recipes for Chinese orange chicken abound, including many that are slimming world friendly, but try finding a crispy version that isn’t fried and it’s nigh on impossible
Open your pack of instant noodles and break them up as you put them into your soupmaker. Have you ever gone to your cupboard when you can’t be bothered shopping, or you’re in a hurry and no time to get anything, but have some hungry mouths to feed
So why wait until you do have that leftover chicken, when all you really want is a good old fashioned, quickand simple chickenand vegetable soup like NOW
Break up the chicken carcass and add to the pot. for the soup base. 11 Roast Chicken Carcass. 1salt and black pepper. 1for the soup. 12 tsp of ground coriander. 1some leftover cooked chicken. 1olive oil spraySpray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and mixed herbs and fry for a few mins to soften. 1Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 2 hours (the longer you can simmer the better, as it improves the flavour of the base, If you haven’t got a chicken carcass, you can use 2 litres of ready made chicken stock). 1Drain the soup base over a sieve, so that you just have the liquid/stock and set aside. 1Clean pot and spray with some low calorie spray, add the onion, carrots and celery and fry approx 5 mins to soften. 1Add the cumin andcorianderand stir to coat. 1Pour in the stock and lentils and bring to a boil, simmer for approx 45 mins, until lentils are softened. 1Add in the chickenand continue to simmer for approx 10 mins. 1Season as needed with salt and black pepper. 1Serve and enjoy
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