Chicken pasta soup recipe

 

Ingredients

• 5–6 chicken thighs
• 1 large white onion, sliced
• 1 tbsp olive oil
• 4 medium carrots, chopped into small dice
• 6–8 closed cup mushrooms, quartered
• ½ red pepper, seeds removed and chopped into small dice
• 1 x 400g can chopped tomatoes
• 600ml chicken stock
• 175ml white wine
• 100g frozen sweetcorn (use tinned if you cannot find any frozen)
• Salt and freshly ground black pepper
• 150g pasta shells
• Handful of fresh coriander, chopped

Method

1. Preheat the oven at 190ÚC/gas mark 5. Place the chicken thighs on a baking tray and roast in the oven for about 30–40 minutes, until cooked. Remove from the oven and leave to cool. Once cooled, remove the skin and separate the meat from the bones before cutting the meat into pieces.
   
2. Heat the oil in a deep saucepan over a medium heat, add the onions and fry for a minute or two before adding the carrots. Cook until the carrots and onions start to soften, about 5 minutes, then add the mushrooms and red pepper. Mix thoroughly and continue to cook until the mushrooms have shrunk in size and begin to brown.
   
3. Next, add the can of tomatoes, chicken stock, wine, sweetcorn and chicken pieces and season well with salt and pepper. Leave to simmer on a low heat, covered, for about 20 minutes.
   
4. Add the pasta to the soup and leave to simmer for a further 15 minutes or until the pasta is cooked, stirring occasionally to avoid the pasta sticking to the pan. Once ready, remove from the heat and set aside for half an hour, covered, to allow the flavours to infuse. When you’re ready to serve, reheat the soup, pour into bowls and garnish with a sprinkle of fresh coriander.
   

Chicken noodles recipe

 

Ingredients

• 1 block dried instant noodles
• 200g cooked red Thai chicken mini fillets (from large supermarkets)
• 2 spring onions
• 2 sachets instant miso soup (we used Sanchi Instant Miso Soup - you'll find this with the Chinese and Japanese sauces at the supermarket)
• 2 tbsp soy sauce

METHOD

How to make chicken noodles

1. Bring a large saucepan of water to the boil. Carefully add the noodles and cook for 4 minutes, or according to the packet instructions. Put a kettle of water on to boil. While it's boiling, cut the chicken into thin strips.
2. Hold the spring onions with your left hand and slice carefully, keeping your fingers as far from the knife as you can. Trim off and throw away the ends, then chop the rest of the onions into little pieces.
3. Put a colander in the sink and ask an adult to drain the cooked noodles for you. Stand well away from the steam.
4. Empty the miso soup sachets into a measuring jug. Carefully pour in 1 litre of boiling water from the kettle, then add the soy sauce and stir to mix. Return the noodles to the pan and gently separate them with a fork. Add the chicken and spring onions, then pour in the miso soup. Cook for 2 minutes.
5. Use a large ladle to divide between 2 bowls and tuck in straightaway.

Bar-B-Q Sauce

 

Ingredients

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 teaspoons hickory-flavored liquid smoke
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.