Wednesday, January 19, 2011

The best chicken soup and raspberry muffins

I've made chicken soup a number of times and each time Scott has put it aside. I wasn't sure where I was going wrong but not to worry, I ate it and it makes great baby food. So, yesterday when I made chicken soup with the leftover chicken, I didn't expect him to touch it. Amazingly, he wolfed it down saying it was the best chicken soup he'd ever had. So, I'd better record the recipe for future left over chickens!

The best chicken soup

1 onion - finely chopped
2 carrots - sliced
1/2 courgette - sliced (chucked in to use it up)
3 cloves of garlic
2 chicken stock cubes
thyme, salt, pepper and a teaspoon of brown sugar
splash of balsamic vinegar
tablespoon of flour
olive oil
left over chicken

I fried the onion in the olive oil and added the sugar and cooked for 3/4 minutes.
Added the carrots, courgette and garlic - cooked for another 5 minutes
Stirred in the flour
Added 1 litre - 1 1/2 litre of boiling water
Chucked in the stock cubes, thyme, salt, pepper and balsamic vinegar
Added the left over chicken and cook for 40-50 minutes.

Then I made more lemon muffins, except I added lots and lots of raspberries...yum!

1 comment:

  1. Sounds like a perfect meal in this horribly cold weather! Thank you for sharing. Love chicken soup, and cannot wait to try this one!


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