Spicy Chicken, Sweetcorn and Pepper Soup
Hey guys!!
Prewarning! It tastes A LOT better than it looks!
So as mentioned before (I think..) I received a Morphy Richards soup maker for Christmas from my wonderful fiancé - ooh it feels good to say that!! and I have been trying to experiment with some different recipes for it.
This hasn't been very successful yet as I have only managed a brocolli and stilton (which was actually rather scrummy, especially as someone who doesn't particularly like stilton,) and a chicken and sweetcorn variation which brings us here....
So the other day we purchased a garlic chicken crown from the butchers at the steely price of £6 for tea and proceeded to split it up into meals. We ate half for tea alongside veg, roasts and the essentials and saved the rest. We then split this into 2 thirds, 1 third for the soup and the remainder we mixed with sweetcorn and mayo ready for sandwiches. My thrifty nature has been super impressed that this has made sandwiches for both of us for 2 days!
The Main Event!
Prep time: 20 minutes
Cook time: 28 minutes
Ingredients:
- 200g chicken
- 150g frozen sweetcorn
- 50g frozen mixed peppers
- 2 potatoes
- 800ml chicken stock (with 2 stock cubes)
- pinch of salt
- pinch of pepper
- pinch of garam masala
Method:
1. Chop all the ingredients into small 1cm chunks (the same size you'd find in a chunky soup)
2. Place all the ingredients into the soup maker and give them a stir, add more or less spices to taste
3. Turn the machine on to the chunky setting, sit back and wait
28 minutes later......
4. If you want thin soup then blend for a couple of minutes, if not then enjoy!
Notes:
I used ready cooked chicken and put it in at the start which is fine for a chunky soup, however if you are going to blend it I would suggest adding the chicken after the cooking so that it doesn't go super stringy.
I've portioned mine up into 3 and used some Tesco 'pour and seal' liquid bags to freeze my soup ready for a quick meal at a later point but by all means, eat eat and eat - I find this mix easily makes enough for 3 large portions and would happily serve a family of 4, especially with some crusty bread!!!
So as mentioned before (I think..) I received a Morphy Richards soup maker for Christmas from my wonderful fiancé - ooh it feels good to say that!! and I have been trying to experiment with some different recipes for it.
This hasn't been very successful yet as I have only managed a brocolli and stilton (which was actually rather scrummy, especially as someone who doesn't particularly like stilton,) and a chicken and sweetcorn variation which brings us here....
So the other day we purchased a garlic chicken crown from the butchers at the steely price of £6 for tea and proceeded to split it up into meals. We ate half for tea alongside veg, roasts and the essentials and saved the rest. We then split this into 2 thirds, 1 third for the soup and the remainder we mixed with sweetcorn and mayo ready for sandwiches. My thrifty nature has been super impressed that this has made sandwiches for both of us for 2 days!
The Main Event!
Prep time: 20 minutes
Cook time: 28 minutes
Ingredients:
- 200g chicken
- 150g frozen sweetcorn
- 50g frozen mixed peppers
- 2 potatoes
- 800ml chicken stock (with 2 stock cubes)
- pinch of salt
- pinch of pepper
- pinch of garam masala
Method:
1. Chop all the ingredients into small 1cm chunks (the same size you'd find in a chunky soup)
2. Place all the ingredients into the soup maker and give them a stir, add more or less spices to taste
3. Turn the machine on to the chunky setting, sit back and wait
28 minutes later......
4. If you want thin soup then blend for a couple of minutes, if not then enjoy!
Notes:
I used ready cooked chicken and put it in at the start which is fine for a chunky soup, however if you are going to blend it I would suggest adding the chicken after the cooking so that it doesn't go super stringy.
I've portioned mine up into 3 and used some Tesco 'pour and seal' liquid bags to freeze my soup ready for a quick meal at a later point but by all means, eat eat and eat - I find this mix easily makes enough for 3 large portions and would happily serve a family of 4, especially with some crusty bread!!!
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