Tuesday, June 9, 2009

Dairy-free family friendly recipe

On Saturday night I whipped up a quick chicken noodle soup which turned out great! NearlySuperBaby enjoyed it for dinner the next night, and I had leftovers for lunch - yummo!

Chicken Noodle Soup
600g chicken thighs, chunky diced
1/2 onion diced
1 clove of garlic diced
1 tbsp extra virgin olive oil
1 potato diced
1/2 sweet potato diced
1/4 small pumpkin diced
1 cob of corn, kernels cut off
3 cups chicken stock (or enough to cover meat and vegies)
1/2 cup white wine
2 tsp soy sauce
celery salt to taste
spaghetti, broken into pieces about quarter length

Brown onion, garlic, chicken pieces.
Add white wine, potato, sweet potato, pumpkin, corn kernels, stock and soy sauce. Bring to the boil and simmer, covered for 20 mins.
Add spaghetti pieces and simmer a further 10 minutes or until soft.
Blend half the volume and return to pot to thicken soup (I did this in the pot with a stab mixer).

Enjoy steaming hot with crusty bread. Mmmm!

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