Recipe number 1 - Traditional chicken and vegetable soup.
A sure fire winner with all the family, an easy way to get kids to want to eat their vegies and the perfect winter warmer.
Ingredients:
Left over roast chicken on the bone
3-4 cups cold water
1 large onion, chopped
1 large potato, grated
1-2 large carrots, grated
Any of the following fresh vegetables that you have on hand, grated: parsnip, turnip, swede, leek, celery, zucchini (the vegetable soup packs that some supermarkets have available in their fruit and veg section are perfect)
1 litre chicken stock Salt and pepper for seasoning
Method:
1: Place left over roast chicken on the bone in large pot with water, replace lid and bring to boil.
2: Reduce heat and simmer for about 10-15 minutes or until meat starts to come away from bones.
3: Chop and grate vegetables while chicken is simmering.
4: Remove chicken meat and bones from pot and put aside to cool. Add chopped and grated vegetables to pot and keep simmering gently.
6: Once chicken has cooled sufficiently, remove meat from bones and chop roughly. Return to pot with water and vegetables.
7: Add chicken stock and season with salt and pepper to taste.
8: Simmer gently, stirring occasionally, until vegetables are all cooked and tender, about 20 - 30 minutes.
Serve with fresh, crunchy chunks of bread and butter.
Recipe number 2: Chicken and sweet corn chowder.
Another classic favourite, stemming from our obsession with Chinese take away when there weren't too many other options about!
Ingredients:
Left over roast chicken on the bone.
1 litre (4 cups) water
2-3 chicken stock cubes, crumbled (depending on your taste)
1 med onion, chopped
2 large potatoes, chopped
440 g can creamed corn
1 tsp grated ginger (the grated ginger in the jar works fine)
125 g can corn kernels, drained
2 cups milk
2 spring onions
Method:
1: Place left over roast chicken on the bone in large pot with water, replace lid and bring to boil.
2: Reduce heat and simmer for about 10-15 minutes or until meat starts to come away from bones.
3: Remove chicken meat and bones from pot and put aside to cool.
4: Add crumbled stock cubes, potatoes, creamed corn, onion and ginger to water, bring back to boil, reduce heat and simmer, covered, for about 30 minutes.
5: Once chicken has cooled sufficiently, remove meat from bones and chop roughly.
6: Blend stock cube, potato, creamed corn, onion and ginger mixture until smooth, return to pan. Add chicken, corn kernels and milk and stir over heat until boiling.
Serve garnished with chopped shallots.
Recipe number 3: Creamy chicken, potato and leak soup.
The perfect hearty winter meal in itself.
Ingredients:
Left over roast chicken on bone.
1 cup water.
2 leeks, washed and finely sliced
2 - 3 large potatoes, finely sliced
4 tblsp butter
1 litre chicken stock
1 cup milk
1/2 cup cream
Salt & pepper
Method:
1: Place left over roast chicken on the bone in large pot with water, replace lid and bring to boil.
2: Reduce heat and simmer for about 10-15 minutes or until meat starts to come away from bones.
3: Remove chicken meat and bones from pot and put aside to cool, reserving water.
4: In a seperate pot, melt butter and add sliced leeks. Cook for about 5 minutes.
5: Add sliced potatoes, reserved water from chicken and chicken stock. Season with salt and pepper to taste. Simmer for about 30 minutes.
6: Meanwhile, once chicken has cooled sufficiently, remove meat from bones and chop roughly.
7: Blend leek and potato mixture and return to pot. Add chicken, milk and cream. Reheat without boiling.
Serve with warm, crunchy bread and butter.
Recipe number 4 - Easy chicken and leek quiche:
A delicious, quick and easy recipe that can be eaten hot or cold.
Ingredients:
Packet puff pastry
About 125 g left over roast chicken, chopped.
2 leeks.
1 tblsp butter
1/2 cup grated tasty cheese
2 eggs
1/2 cup cream
Method:
1: Line quiche tin and baking dish with puffs pastry, ensuring that all edges overlap to prevent shrinkage. Prick all over with fork and bake to directions on packet. Allow to cool slightly before adding filling.
2: Wash and thinly slice leeks. Heat butter in frying pan. Saute leeks and chicken for 3-4 minutes.
3: Combine leek and chicken thoroughly in bowl with cheese, eggs and cream.
4: Spoon into pastry and bake in moderate oven (180 degrees or 160 degrees for fan forced) for about 35 minutes or until cooked.
Serve with a green tossed salad.
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