BASIC CHICKEN SOUP

 

Once you've cooked the chicken, this soup is a snap to make.   use boxed broth if you like, or make your own !

KITCHEN GEAR: 

Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting board
Large heavy-bottomed pot
Wooden spoon

INGREDIENTS

1 tablespoon

canola or olive oil

1  

onion, finely chopped

2  

celery stalks, sliced

2  

carrots, scrubbed or peeled and sliced

8 cups

low-sodium chicken broth (or more, if you like it more brothy)

1⁄2 cup

brown rice, barley, or small pasta (such as alphabets or orzo)

2 cups

cooked, shredded chicken

INSTRUCTIONS

1. Put the pot on the stove and turn the heat to medium. When it is hot (flick some water on-it should dance and evaporate immediately) carefully add the oil.
2. Add the onion, celery, and carrots, and cook until tender, 10- 15 minutes.
3. Add the chicken broth, raise the heat to high and bring to a boil. Lower the heat to low, and cook, uncovered, until the vegetables are tender and no longer float on the top, about 30 minutes.
4. Add the rice, barley or pasta and cook until tender, about 20 minutes for pasta, 40 minutes for brown rice or barley. (If you want you can use leftover grains or pasta. If so, skip this step and add them when you add the chicken, step 5. This will also cut 20 minutes off the cooking time.)
5. Add the chicken, stir, and cook until heated throughout, about 3 minutes.
6. Serve right away or cover and refrigerate up to 3 days.

NOTES

Fancy That!

Lemony Chicken Soup: Add 1 bay leaf and one strip lemon zest when you add the stock. Remove both before serving.

Herby Chicken Soup: Add 1 teaspoon dried marjoram (or 1 tablespoon chopped fresh), 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh), and ¼ teaspoon dried thyme, or 1 teaspoon chopped fresh. If you're using dried herbs, add them when you cook the veggies. If you're using fresh herbs, stir them in right before serving the soup.

Garlicky Ginger Soup: Add 1 tablespoon fresh ginger root and 1-2 garlic cloves, minced, when you add the onion.

Curried Chicken Soup: When you cook the veggies, add 1 Granny Smith apple, cored and cubed, 1- 2 tablespoons curry powder, and 1 tomato, cubed. Stir in ¼ cup unsweetened, shredded coconut and 2 tablespoons chopped cilantro leaves just before serving.

Lettuce Eat Chicken Soup: Add 6 leaves romaine lettuce or spinach, chopped, when you add the rice, barley or pasta, and ½ cup grated Parmesan cheese just before serving.

Basil Chicken Soup: Swirl in 1- 2 tablespoons pesto (page 00) just before serving.

Tortilla Soup: Skip the rice, barley or pasta and stir in ¼ cup chopped cilantro, the juice of half a lime, and a handful of tortilla chips just before serving.

Tortellini Soup: Add cooked tortellini instead of the rice, barley or small pasta.

Roasted Squash with Parmesan and Herbs

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

 

In a large nonstick skillet, melt butter over medium. Add

 shallots and garlic and cook until softened, 7 minutes. Stir

 in thyme and rosemary and cook until fragrant, 1 minute.

 Add squash and toss to combine. Cook until warmed

through. Stir in parsley and Parmesan and season with salt and pepper.

Corn-Jalapeño Fritters

2 beaten large eggs

1/4 cup all-purpose flour

2 tablespoons grated Parmesan

1/2 teaspoon kosher salt

2 cups fresh corn kernels

1 thinly sliced scallion

1/2 finely chopped seeded jalapeño

2 tablespoons vegetable oil

Salt

Sour cream and lime wedges, for serving

Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times.

Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

CHEESE STRAWS

100 g = 3.5 oz

 

100g plain or wholemeal flour
100g cold unsalted butter, cubed
100g parmesan cheese, grated (or whatever yellow cheese you have, I used a little cheddar too)
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp pepper
1 egg yolk

Preheat the oven to 200 C and line 2-3 trays with baking paper.

Using an electric mixer on a low speed, combine the flour and butter until it resembles coarse breadcrumbs.

Add the cheese, chilli, salt and pepper, and mix until combined.

Add the egg yolk and mix in by hand.

Shape the dough into a rectangle and on a lightly floured surface, roll it out until it is 5mm thick.

Use a pizza cutter or sharp knife to slice into 1cm straws. Cut in half, and place on baking trays.

Bake for 7-8 minutes, until golden. Makes 5o straws.