Recipes

Helen’s Home Cooking

Today recipe is a simple soup, teamed up with homemade bread this makes a lovely lunch or when topped with cooked chicken a light evening meal.

If you are using a chicken carcass pre boil in a litre of water for stock for around 30mins, drain and save.

Chicken Soup

serves 4

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  • 2 leeks chopped, try to get ones with good green tops as this adds colour to your soup.
  • 3 large carrots diced.
  • 1/2 mug rice
  • 4 or 5 chicken stock cubes according to taste and size of the pot you are using.
  • Using vegetable stocks cubes to give a vegetarian option.
  • two sprigs of fresh rosemary or 1/2tsp dried rosemary (optional)
  • pieces of cooked chicken
  1. Heat a little oil in a large pot, I use a pressure cooker size
  2. fry the leeks for around 5mins
  3. Add the carrots and fry for a further 2mins
  4. Add the rice and and rosemary if using approx 4 litres of chicken stock, bring to the boil
  5. Turn heat down to low and simmer for 1 1/2 hours and serve with a little cooked chicken on top.“

Pair with this easy bread.

When making bread why not try using, 50/50 bread flour and wholemeal flour using an extra 1/2 packet of yeast for this recipe

Last week I used a warm lager instead of water in my bread and i really can’t convey how soft and delicious it was.

As with all these recipes enjoy.

Next weeks recipe is Lasagne, for this you will need, 300g mince,, 6-8 lasagne sheets, 1 tin tomatoes, tomato pureé, herbs, garlic, onions for the ragu & cheese, milk and cornflour for the sauce.

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3 replies »

    • I really only use the chicken for aesthetics, so for this one and it’s photos, I just used some leftover pre-roasted chicken probably only the equivalent of half a breast cut into strips and sprinkled on a little for each serving, however I often don’t use chicken at all. Exact quantities is entirely up to you. 🙂

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