Saturday, 26 March 2011

3.6 Saturday - Chicken Stoup!

Today I have also published the next £25 shopping list, which will keep you stocked with family dinners for the next seven days. Do your best to stick to the list and the prices I have shown. Some items will have changed in price, but don't forget that if you find yourself going over the £25 budget imagine how much extra you would be paying had you stuck to your £80 or £120 weekly shopping budget for dinners...

Click on the right for the Fourth Shopping List and take a look at the week's menus too. Happy cooking!


Chicken Stew / Soup

Vegetable Stew / Soup (without the chicken)

This dish is not a soup in the sense that you may know it. This is so much more of a proper meal - it is half way between a casserole and a soup, which is why at the top of this blog I have named it a cross between a stew and a soup - a stoup! Or perhaps I should call it a Stewp. Let me know.

The chicken in this dish is the leftover back portion from the roast recipe I published on Sunday - recipe number 14 - which hopefully you wrapped in foil in popped in the fridge.

If not - don't worry - this still makes a lovely, tasty and filling meal and would be ideal as a vegetarian dish.



Cooking oil
Onion, chopped
Garlic, clove
5sp seasoning
1 large potato
½ sweet potato
8sp flour
pinch of salt
½ tin of lentils
Handful of pasta
2 pints hot water


Take a large pot, big enough to hold a soup meal for four.

(Brown the chicken in 1sp of cooking oil).

Add the chopped onion, thyme, garlic and seasoning. Then put in the ½ tin of lentils.

Chop or grate half the potato and add to the pot. Slice the carrot and add.

Pour in all the hot water and bring to the boil. Reduce the heat, place a lid on the pot and simmer fairly vigorously for 40 minutes.
Meanwhile, start making the dumplings. Take the flour, salt and ½ cup of cold water and mix together. If the mixture is too wet and sticky, add more flour; if it is too dry, add some more water.

Knead the dough to ensure it is thoroughly mixed, roll into small balls and put into the soup 15 minutes before the end.

Cut the remaining potato into small chunks and place in the pot.

Ten minutes before the end, add the sweet potato chunks and pasta and cook.

When ready, serve.

1 comment:

  1. Looks lovely..writing down what I will need now.... xxx