This soup is hugs for the soul! I love chicken noodle soup!
This recipe is a tiny bit different as it has soy sauce and egg in it but stick with it, it is actually amazing!
I love making the little ribbons of egg at the end of the cooking process. You mix up the raw egg and then gently pour little bits into the hot soup to produce something that is aesthetically pleasing as well as delicious!
As it is very wet at the moment in Victoria, I love this recipe on a chilly night coupled with some good tunes and my woolly socks. I hope you find it as comforting as I do 🙂
3 chicken breast, chopped
3 cups of diced vegetables (I used cabbage, red+yellow peppers and some grated zucchini)
1 can of tomato
1 heaped tbs of butter
1 heaped tbs of flour
2 cups of milk
2 cups of grated cheese
1 tbs of garlic powder
In a large frypan, heat some oil and cook the chicken until it is cooked on the outside, but still a little bit pink on the inside (5 minutes).
Add your chopped vegetables to the chicken and cook until the vegetables are soft (10 minutes). If you want to speed up the process, put the lid on the saucepan and steam the veggies to get them to cook a bit faster.
Once your veggies and chicken are cooked, stir through the tomato paste and put the mix aside.
In a medium/large saucepan, add the butter and melt it over a medium heat. Once it is completely melted (2 minutes), add the flour and stir until it forms a thick paste (1 minute).
Keep stirring the paste (or a rue, as they call it in the cooking world) for about two minutes, really working out any lumps and being careful not to burn it!
Add a cup of milk and stir again, breaking up any lumps that form (3 minutes). Once the mixture starts to thicken, add the rest of the milk and stir occasionally to prevent it from burning (5 minutes). Make sure that there are no lumps.
After 5 minutes, your sauce should have thickened considerably to be like pouring custard. If it is too thick, add some more milk or water. If it is very runny, turn up the heat and mix it continuously for a minute or 2, that should do the trick! If not, mix a teaspoon of flour with some water in a cup and then mix it into the sauce.
Add the grated cheese and garlic powder, then stir until all the cheese is well incorporated and the sauce is smooth. Put the sauce aside.
Putting It All Together!
Put the lasagne sheets on the bottom of a baking dish. (I used a 9×13″ dish, which holds 2.8L)
Add a layer of the chicken mix, followed with some cheese sauce on top (enough to cover the chicken).
Repeat this process until the dish is nearly full (about 2 centimetres from the top) and finish with a layer of lasagne sheets, covered with a fair amount of cheese sauce and a little bit of grated cheese.
Bake in an oven at 350ºF/180ºC for 20 minutes, or until the top of the lasagne is nice and golden.
Take it out of the oven and let it sit for about 10 minutes before you serve, as it will be extremely hot!
Serve with a green salad.
I hope that you enjoy this recipe as much as I do and don’t forget to leave a comment!
Otherwise you can always take a picture of your cheesy creation and tag it: #lifewithlists
This Chicken and Vegetable Alfredo is really easy. Just cook some chicken and vegetables, add some sauce and pasta and you have a delicious meal which was quick to make but still packs a nutritional punch with all the vegetables.
You will notice that there are no photos for this post and that’s because all the ones that I took make this meal look like it is not as delicious as it really is! If you really like this meal, you can take a picture for me and post it on instagram @olivialouisetaylor or the Life With Lists facebook page. I would love to see them 🙂
I think it is because of my time spent up in Darwin, which has the perfect blend of Australian and Asian cultures. Every Saturday, I would go to the local markets and there would be all sorts of goodies for sale. I generally got a vegetarian spring roll which was as thick as my arm! Or a green papaya salad. Dessert would be sticky rice with mango or banana, or a coconut and lime juice.
Yum! Yum! Yum! Just thinking about it makes me hungry!
Anyway, back to the curry…
I am going to admit, I royally screwed up this recipe! I thought I would make a vegetarian version with brussel sprouts and water chestnuts but the water chestnuts were from a can and had a weird “tinny” flavour to them. I may have used too much curry paste as well because I don’t read the labels.. So the moral of this story is: It’s great to experiment in the kitchen, but sometimes it will turn out wrong! (But that’s ok, because that is how we become better cooks!)
On the plus side, Alex really liked it but I couldn’t get past the tinny taste so I just had rice with olive oil for dinner instead 🙁
So, to make it up to you, I am going to use a fail safe recipe from Thai Kitchen because I have used this one before and haven’t messed it up.
1 x 400mL coconut milk
1/3 cup of stock
2 to 3 tbs of fish sauce
1 to 4 tbs of green curry paste
2 tbs of sugar (optional)
1/4 cup of fresh basil leaves (optional)
1 and 1/2 cups of cut up vegetables (I normally use peppers, snow peas and carrots)
500g of your protein of choice (tofu, chicken, beef)
Rice for serving
In a deep frypan or medium saucepan, mix the coconut milk, fish sauce, green curry paste, stock, basil (optional) and brown sugar (optional). Bring to a boil on a medium heat, then turn down to low to let it simmer.
Once the curry mix is simmering, add the chicken to gently poach it.
In another frypan, stir fry the vegetables until they are partly cooked (I like my vegetables crunchy). Add them to the curry mix.
Once the chicken is cooked, the curry is ready to serve on a bed of rice with some fresh basil and bean sprouts on top.
This stew with chicken, stock and zucchini is as simple as a stew can get! I made it in my slow cooker and it was so nice to come home and have the delicious smells coming from my kitchen. If you don’t have a slow cooker then don’t worry, this can easily be made in a large pot as well.
My recipe is very simple, mainly because I didn’t think too much about this meal as I was making it. In fact, I was due to leave for work in five minutes and decided that instead of chicken fry stir (my original plan), I wanted a simple stew with some crunchy vegetables and fluffy rice. If I had a bit longer, I think I would have added some ginger and chili flakes for some extra warming and serve with a little soy and cilantro (coriander) for an asian twist.
SIMPLE CHICKEN STEW
Serves 2___Prep Time: 5 minutes___Cooking Time: 8 hours in slow cooker/1 hour in pot
Pesto chicken pasta is one of my “go-to” meals when I either don’t want to cook or need something to eat really quickly!
I actually made the meal before Alex and I went to meet some friends. We were both hungry but didn’t want to spend money on eating out so we made this quick and simple meal instead. In just over half an hour, I had cooked dinner, eaten it and was out the door! Needless to say, we did the washing up the next day!
The only adjustment I made for you is that I added the broccoli into the dish. Normally I do this with my pasta meals, but because of my rush to get out the door, I completely forgot until I was eating .
PESTO CHICKEN PASTA
1 jar of pesto
1 chicken breast
1 cup of frozen broccoli
Put a pot of water on to boil, add some salt to speed up the process. Once the water has boiled, measure out the amount of pasta that you want to cook and add it to the pot.
Meanwhile, chop up your chicken breast into small cubes. Once done, fry in large frypan with some olive oil.
Just before the pasta is cooked, add the frozen broccoli to the pasta. Please note, the broccoli doesn’t have to be in there long so do this step as late as possible.
Drain the pasta and broccoli with a colander and return it to the pot. Add about half the jar of pesto, the cooked chicken and enjoy 🙂