Chicken Noodle Soup

‘Tis the season to get sick unfortunately. We’re fast approaching winter, it’s getting chilly in the mornings but at least it’s still warm during the day. I’m a big soup fan but they can be quite time consuming to make in order to get the depth of flavour you want. However when you’re sick, the last thing you want to be doing is cooking up a storm for hours just to get that perfect broth.

Alas, I have a possible solution. A lot of the time, simple is best. And for me when I can barely breathe through my nose and I’m coughing up a lung, all I want is a nice flavoursome broth and some carbs. So think – broth and noodles. To make this a bit more substantial, I added in some chicken. Sounds like it’d take hours right? Wrong! I made this delicious soup in 30 minutes. Here’s how you can too.

Chicken Noodle Soup (serves 1)

What you’re going to need

2 cups chicken stock (I used 1 Chicken Stock Pot )

1 cup water

1 small onion (skin on), roughly chopped

1 clove garlic (skin on), roughly chopped

1 small carrot (skin on), roughly chopped

1 teaspoon whole black peppercorns

1 portion dried noodles (I used Chang’s Long Life Noodles but you can use any instant noodles)

a handful shredded BBQ chicken

olive oil

Method

  1. In a medium non stick saucepan on a medium heat, add the olive oil, onion, garlic and carrot. Fry until onions and garlic begin to soften and brown.
  2. Once mixture in the saucepan is fragrant, add the chicken stock, water and peppercorns and reduce to a simmer. Simmer for 25 minutes.
  3. During the last 5 minutes of simmering, cook your noodles as per packet instructions (ideally have noodles that cook in a bowl of boiling water so you can set and forget)
  4. Remove the broth from the stove top and strain your liquid into a heatproof jug.
  5. Add the strained liquid back into the saucepan on a low heat. Add in the noodles and chicken and stir well. Keep on the heat for 2 minutes and then serve immediately.

Chicken Noodle Soup

 

Chicken Sausage Casserole

It’s the long weekend, it’s cold and I am being especially lazy. Alas, I still wanted to cook something delicious and healthy for dinner tonight. I went with an adaptation of my mum’s sausage casserole.

Let’s get straight into it

Chicken Sausage Casserole (serves 4-5)

What you’re going to need

8 medium chicken sausages (mine were parsley flavoured)

1/2 cauliflower, roughly chopped

2 medium carrots, chopped evenly

1 potato, chopped evenly

1 potato, sliced thinly using a mandolin

50 grams fresh green beans, chopped evenly

500 mls/2 cups reduced salt chicken stock

2-3 tablespoons cornflour

1 tablespoon cream

salt and pepper to season

olive oil for frying

Method

  1. Place mandolin sliced potatoes in water and bring to a boil. Once boiling for 30 seconds, remove from heat and strain. Set aside.
  2. In a large cooking pot that can be used on the stove top, add some olive oil and bring to a medium heat. Add the sausages and cook until lightly brown. Remove from pan, slice into even pieces (~1cm each) and set aside.
  3. Preheat oven to 200 degrees Celcius.
  4. In the same cooking pot, add an extra drizzle of oil and add all the vegetables. Fry the veggies for 2-3 minutes. Add in the chicken stock, cream and cornflour. Leave to simmer for 5-10 minutes until sauce begins to thickens. Add the sausages back in. Simmer for another 5 minutes.
  5. In a large baking dish, add the casserole mix and top with the mandolin potato slices. Drizzle olive oil over the potatoes and spread with a pastry brush. Season with salt and bake in the oven for 20 minutes or until potatoes on the top are golden brown. Serve hot*.

*Recipe is freezer friendly, save your leftovers!

 

Pesto Chicken Pasta with Extra Veg

Want to up the veg but are craving carbs big time and you want more variety than just more baked potatoes?

To make this dish a quick one (~25 mins), you need to choose vegetables that cook quickly in a fry pan. My new favourite kitchen technique for cooking things quickly is ribboning your vegetables! It almost feels like you get more yield per individual vegetable as opposed to slicing them up. Easy as, all you need to do is peel your veggie of choice (usually carrot, eggplant or in this case zucchini) and peel and peel and peel to get long thin slices that will cook in about 2-3 minutes. Amazing!

Next, to pump up the veg even more i threw in some cherry tomatoes and chopped green beans! I added in chicken as well to satisfy the family taste buds but for work lunches i’d probably omit it for cost and longevity in the fridge reasons. This dish is also conveniently dairy free.

Anyway, let’s get into the recipe!

Pesto Chicken Pasta with Extra Veg (serves 4)

What you’re going to need

3 cups spiral/fusilli pasta (I use Barilla)

1 small chicken breast, sliced into strips

1 medium zucchini, sliced into ribbons with peeler

handful fresh green beans, chopped into even pieces

handful cherry tomatoes, sliced in half lengthways

Pesto

1 cup fresh basil leaves

1 cup baby spinach

1-2 tablespoons extra virgin olive oil (I use Cobram Estate)

2 tablespoons pine nuts

1 clove garlic, grated with microplane/crushed

zest of 1/2 lemon, grated with microplane

salt to season

Method

  1. Bring a large pot of salted water to the boil. Once boiling, add pasta and cook based on packet instructions.
  2. In a pulse blender, add all the pesto ingredients and blitz until at the desired consistency (not a paste but not too chunky). Set aside
  3. In a lightly oiled fry pan on a medium heat, cook the chicken until 90% cooked. Remove from pan and place in a bowl.
  4. Add the beans and tomatoes and cook for 2-3 minutes. Add the zucchini ribbons, cook for 1 minute.
  5. Reduce heat to low and add the chicken and pesto. Stir well ensuring the pesto coats all ingredients.
  6. Strain cooked pasta and add to the fry pan of ingredients. Mix well to coat pasta in pesto. Serve immediately.*

Chicken Pesto Pasta

*Can be served cold. Will keep in the fridge for ~3 days (with chicken) and ~5 days (without chicken).

 

Chicken Stir Fry with Hokkien Noodles

This is my 100th post on The Economic Foodie! Just wanted to start off by saying thank you to everyone who follows my blog and has tried out some of my recipes! I really appreciate your support and thoroughly enjoy engaging with the food blogging community. 

If you have been following me for a bit, you will know from my previous posts that I cook family dinner every Sunday. This is a great chance for me to refine my cooking skills as well as learn new ones. Surprisingly, I have never really cooked stir fry until the last week! It’s not because I don’t enjoy them or think they are overly difficult, it’s just one that slipped down the to do list until now.

I have now started study again and I am incredibly time poor. I still hope to keep my passionate hobby of cooking alive during this time and Sundays will be a standing reservation for me in my kitchen. However I will now be trying out recipes and experimenting with dishes that I can make in less than an hour and with the least amount of washing up as possible (since Sundays are also my dishes night at home).

Alas, stir fry! I have based this on the way my mum prepares hers but with a few minor tweaks. There is loads of veg and very minimal prep involved. It is also an easy recipe to make extra serves which works perfectly for work lunch the next day!

Alright, enough story telling. Time for noodles!

Chicken Stir Fry with Hokkien Noodles (serves 5)

What you’re going to need 

500 g chicken thighs, sliced into strips

400 g hokkien noodles

bunch brocollini, stems trimmed

100-200 g asian mushrooms (I used Enoki but you can use shiitake or oyster if you prefer)

1 bunch bok choy

8 baby corns, chopped in half

small handful snowpeas

1/4 cup oyster sauce

3 tablespoons light soy sauce

peanut oil for frying

Method

  1. In a wok on a high heat, heat up around 2 tablespoons of peanut oil. Once hot, cook the chicken until cooked through (~5 minutes). Remove from wok and set aside.
  2. Heat up one tablespoon of peanut oil.. Once hot, add all the veggies and cook for 2-3 minutes until they have shrunk and are almost cooked through.
  3. Add back in the chicken as well as the sauces. Mix well.
  4. Lastly stir through the noodles (I used noodles that do not require pre cooking). Mix well until sauce coats the noodles and everything is evenly mixed.
  5. Serve hot!

Chicken Stir Fry

 

 

 

Chicken Pasta Bake

Meal prep madness continues once again. I’m sure you’ve probably noticed that I cook a lot of pasta and have absolutely no regrets. I’m all for carbs and I do eat them in moderation even if it might not seem like I do.

What I love about pasta for meal prep is its ability to freeze. For people who want to prep but are relatively time poor or just lazy, something you can bake and cut into even portions works a treat. Alas, pasta bake is a staple meal for me.

I parked the tinned tuna for the time being and moved onto chicken. My second favourite cooking technique (after baking) is poaching! Poached chicken is a no fail technique for perfectly juicy chicken. I elevated this dish by poaching my chicken in chicken stock! If you do have the time, I would recommend making your own chicken stock (I will put a recipe below in case you’re interested***). Poaching in water will still render you with perfectly juicy chicken so don’t fret if you don’t want to use stock.

So pasta, chicken… what else? This time around I threw in some bacon, spinach and mushrooms to balance out the dish. Then comes the sauce that combines this altogether. My go to for pasta bakes is bechamel. So if this is all sounding like it will tantalise your taste buds, here is the recipe below.

Chicken Pasta Bake (serves 4)

What you’re going to need 

2 heaped cups of Fusilli pasta (I have used San Remo)

1 small chicken breast (~150-200 grams)

2 slices short cut bacon, thinly sliced

3 small cup mushrooms, thinly sliced

handful spinach, thinly sliced

cheddar cheese, grated for topping

Bechamel

2 tablespoons margarine

1 tablespoon flour

1/2 cup milk

Method

  1. Preheat oven to 200 degrees Celcius.
  2. In a large saucepan, bring the chicken stock (or water) to a simmer. Place the chicken breast in and ensure it is fully submerged. Cook for 25 minutes
  3. Whilst the chicken is cooking, cook the pasta according to packet instructions. Set aside once cooked.
  4. Once the chicken is cooked, remove from the liquid and set to cool slightly on a clean chopping board. Once safe to touch, use a fork to shred the breast meat. Set aside.
  5. For the bechamel, in a small non stick saucepan, melt the margarine on a medium heat. Add the flour and whisk until flour has dissolved. Remove from the heat and whisk in the milk until well combined. Add back to the heat and whisk until mixture has thickened.
  6. Using the large saucepan used for the chicken (rinse first), add all the ingredients except for the cheddar cheese. Mix well until all ingredients are covered in the sauce.
  7. In a large baking dish, pour the mixture and spread evenly. Top with grated cheese. Bake in the oven for 20 minutes or until cheese has melted and darkened (note that the bacon, spinach and mushrooms go into the mixture raw and require cooking whilst in the oven).
  8. Remove from the oven and either serve immediately or allow to cool completely before packaging up for the freezer.

Chicken Pasta Bake


*** Basic chicken stock recipe

What you’re going to need

1/2 kilo chicken wings/chicken drumsticks/cheap cut chicken with bones

1 onion, roughly chopped

1 carrot roughly chopped

3 stalks celery, roughly chopped

12 black peppercorns

salt to season

Method

  1. In a large pot, heat up some olive oil on a medium heat. Add the chicken and cook for 2-3 minutes until browned.
  2. Add all the other ingredients as well as ~2 litres of water (enough to cover the ingredients but not too much excess as this will dull down the flavour).
  3. Place on a lid then set and forget! (well not completely but for a while). This gets better with time so give yourself a couple of hours minimum to develop a strong flavour!

Chicken stock is freezer friendly so save your leftovers!