CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVER ...
This chicken soup is chock full of goodness and flavour, and it's super filling too
Total Time 2 hours 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Nutrition Facts : Calories 462 calories, FatContent 24.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 36.4 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
MOROCCAN VEGETABLE STEW RECIPE | BBC GOOD FOOD
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium
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Category Main course, Supper
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VEGETABLE STIR-FRY WITH NOODLES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 15 minutes
Cuisine Chinese
Calories 291 calories per serving
First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside
In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli
Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes
Next add in the mushrooms
Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce
Add the noodles to the wok and cook for a further few minutes
Serve with the coriander, chopped nuts and spring onions on top.
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