Author Topic: Creamy Chicken & Vegetable Soup  (Read 13531 times)

Offline judydawn

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Creamy Chicken & Vegetable Soup
« on: July 15, 2014, 12:19:40 pm »
Name of Recipe: Creamy Chicken & Vegetable Soup converted and adjusted from an Annette Sym recipe in book 5.
Number of People: 4 - 5 serves
1 carrot (95g) cut into 5cm chunks
1 red onion (120g) cut into quarters
1 clove confit of garlic
1 tsp confit garlic oil
70 g peas (frozen OK)
70 g corn (frozen, canned or fresh)
500 mls water
250 mls skim milk
200 mls light evaporated milk
50 g macaroni - I used 7cm long macaroni tubes
3 heaped tsps chicken stock powder
1/4 tsp dried tarragon

200 g chicken tenderloins, cut into 2 cm dice (you could use a chicken fillet)
2 tbspn chopped parsley
S & P to taste

Preparation:
Chop carrot, onion and clove of garlic 2 sec/speed 5.

Add oil and cook 5 mins/varoma/speed 1/reverse.

Add remaining ingredients except the chicken, parsley & S & P.

Set dial for 18 mins/100o/speed 2/reverse.  When it comes to the boil reduce the heat to 90o/speed 1/reverse. Check that your macaroni is almost cooked, allow more time if it isn't.

Add the chicken, stir it through the liquid with a spatula and add the parsley.

Cook 2 minutes/90o/speed 1/reverse.

Taste for seasonings and adjust if required.



« Last Edit: July 15, 2014, 12:23:41 pm by judydawn »
Judy from North Haven, South Australia

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Offline EmeraldSue

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Re: Creamy Chicken & Vegetable Soup
« Reply #1 on: July 15, 2014, 01:14:24 pm »
Just the thing for a cold winter evening like tonight :)
"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous

Offline Jamberie

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Re:
« Reply #2 on: July 15, 2014, 01:22:22 pm »
Thanks for the conversion Judy, I like her recipes :)
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