This is the chicken noodle soup that L asks for when she feels sick, or fed up. It’s easy to make but tasty and soothing! The chicken thighs make it unctuous and add an extra chickeny flavour. you could use breast if you wanted but it would add less flavour.
1 onion, chopped
Butter and a little oil
2 cloves garlic
1 leek (or two), diced
4 boned chicken thighs, without skin
About 1 litre chicken stock (I like those knorr jelly cubes, fresh chicken stock would be even better!)
2 tbsp chopped parsley
2 bay leaves
Small tin sweetcorn
Salt and black pepper
Your choice of noodles – I use broken up gluten-free spaghetti, but L likes teeny-tiny bows
Melt the butter with the oil, and gently sautee the chopped onion until soft. Add the diced leeks, and cook gently until the leeks are softened but not brown. Crush or chop the garlic cloves and stir in. Cook for a minute.
Cut the chicken into bite-sized pieces and add. Turn the heat up a bit to brown the chicken slightly. This is easier if you can be arsed to take the onion and leeks out of the pan so you can get the pan hot without overcooking it – I don’t usually because pale chicken doesn’t bother me. Stir in the parsley, bay leaves, and the salt and pepper.
Pour in the chicken stock, bring to the boil, and lower the heat to a gentle simmer. Cook for 20 minutes or until the chicken is cooked through.
Cook your choice of ‘noodles’ seperately, as normal, until al dente.
Drain and rinse your sweetcorn and add to the soup. Cook through for a few minutes. Check the seasoning and add a bit more chopped parsley. Put your noodles in a bowl and top up with soup. Eat piping hot with toast. Nom!
The first week back at work has (of course) been a bit of a shock to the system, even though it was only 4 days. L needed one of her favourite comfort foods making for tea – chicken noodle soup. This is super easy – I’ll put the recipe on the Recipes page. Sorry about the photo – the fade out looks a lot more obvious when it’s not on a phone! I hoped you could see what the bowl says around the edge…
Today we are making ourselves feel better with a lie-in, and a trip to Loop. L wants to look at Jamieson and Smith Shetland yarn for a super-secret-squirrel knitted birthday present for me. I am going to very carefully NOT look at yarn at all…. I may have already been to visit the John Lewis sale this week, and purchased a bag of wool… Years of buying all my yarn in charity shops has taught me to find the wool first and then think about what I would like to make with it, but I think that’s not cost-effective anymore (!) I think I need to start choosing my project and then buying wool to fit. It’s nice getting unexpectedly reduced wool – but it makes more sense to buy only what I need RIGHT NOW. Maybe.
Anyway – right now I working hard on my grey jumper that i started as soon as all my Christmas knitting was done (umm – on Christmas Eve). I am hoping that this will be warm but light, something I can reliably grab and pull on to keep me warm but not weighed down or constricted. Here’s hoping anyway. None of my actual garments have turned out to be regular parts of my wardrobe. No picture’s yet of progress but it’s knitting up fast. Hopefullly this weekend I can work on sorting out my ravelry page – maybe if i update my stash and link projects to it, i can persuade myself to take some wool back to John Lewis before it’s too late.
I need a plan for this blog too…. It’s difficult to decide what to write, and to get the time. Also – I need a camera so that I can include pictures without having to bug L for use of her phone! At the moment I want to try to blog at least twice a week, maybe 3 times. I reckon twice on weekdays, and once on the weekend seems like the absolute minimum. The bonus of making myself do it is less decision making on what to include!
Filed under Food, Knitting
Thought I would show off my successful turkey pies from Christmas day. We had some leftover gluten-free pastry, some awesome gravy and turkey – together they make super tasty meat pie!I chopped the turkey small and mixed it with the gravy (enough to moisten and bind it) and then made the pies just like mincemeat one. Baked them at…. errr…. 220°C for about 10 mins and then turned them down to about 190° for 20 mins. Nom!
Definitely best hot though. I ate the rest of them on the evening train from Aberdeen – sorry L!
Need to keep fingers crossed for our new year’s dinner today though. Disaster struck – we have no electricity to the kitchen until the landlord gets us an electrician (soon please!) so we are running our oven via an extension lead to the hallway. Landlord insists this will be fine, I just hope it works for long enough to roast our pork joint!!
There are only 4 days to go before the site goes live and I’m so nervous that Hero won’t like it! I’ve checked that there will be a laptop on hand on Christmas Day so that I can show her the live site.