Tag: thyme

Chunky roast chicken soup

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Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup – it’s full of flavour and is perfect for warming the heart

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

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This soup isn’t suitable for freezing because it’s made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations

Ingredients

  • 30g butter
  • 2 medium onions, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 litre chicken stock
  • 1 tablespoon freshly chopped thyme
  • 200-250g cooked chicken, shredded
  • Croutons, to serve
  • Sprigs of parsley, to garnish

Method

  1. Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
  2. Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
  3. Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.

By Woman’s Weekly

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Nutritional information per portion

  • Calories 274(kcal)
  • Fat 9.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It’s chilly and rainy here today, perfect for making soup. This popular Skinnytaste soup recipe is from the archives, which I posted over a year ago. I never really loved the photo so I gave it a face lift and hopefully it will inspire you to make it this week for your family.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits[1].

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

Chicken Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g
 

Ingredients:

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water 
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

References

  1. ^ Easy Garlic Cheddar Biscuits (www.gordon-ramsay-recipe.com)

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Butternut squash soup

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This gorgeous butternut squash soup makes the perfect autumn or winter supper dish and it also works as a tasty dinner party starter. Make this homemade soup using seasonal butternut squash with this easy recipe

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To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.

Ingredients

  • 2 butternut squashes, each about 1kg (2¼lb)
  • 30g (1oz) butter
  • 1tbsp light olive oil
  • 2 onions, peeled and chopped
  • 1-2tbsp chopped fresh thyme
  • 2 vegetable stock cubes
  • Salt and freshly ground black pepper
  • Croutons and sprigs of thyme, to serve

Method

  1. Set the oven to 190°C or gas mark 5.
  2. Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
  3. Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
  4. Purée the soup in a blender or food processor until it’s smooth, and season it to taste with salt and freshly ground black pepper.
  5. Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
  6. Serve the soup with croutons and sprigs of thyme, and grind over some black pepper.

By Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe

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Nutritional information per portion

  • Calories 132(kcal)
  • Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

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Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

 56% 1124 votes

 44% 1124 votes

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