Chicken Porridge Soup

Recipe:

1-2 pieces of chicken, uncooked (I prefer dark meat for my soups, like thigh or drumstick...gives sooo much more flavour)
6 cups of water
a few spaghetti sticks, I used about 20 sticks
4 heaped tbsp quick oats
2 heaped tbsp of any good quality cream of vegetable powder like Knorr (the ones that come in a satchet)
a few peppercorns (5-6)
1 tsp garlic paste
salt to taste
juice of half a lemon (more if you like your soups more lemony)
I also used a bit of powdered pepper and 1 green chilli, chopped for added spice

method

Put your chicken into a pan, add the water, quick oats, salt, peppercorns and garlic paste. break the spaghetti sticks to about 3 inch pieces and add them in. Simmer this gently over low heat, giving the chicken time to cook and the oats to thicken.

Half-way through the cooking (about 8 mins) mix the Knorr cream of veg with a bit of water and add it in, stirring to combine.

Once the chicken feels done, remove it, let it cool slightly and then shred the meat off the bones. Discard the bones and put the chicken meat back into the pot. Add your green chillis if you're using them and continue simmering for about 10 more minutes.

Finally, taste and adjust salt and sprinkle some pepper if you like. Then add the lemon juice, give it a stir and switch off!

Serve with toast! YumyumYUM! :D

Chicken Noodle Soup Recipe

Ingredients
2-3 pieces of uncooked (dark) chicken pieces like thigh and drumstick, with their skin
1 onion sliced
1 onion diced finely
1 carrot chopped roughly
1 carrot cubed
2 tbsp chopped parsley
1 small potato, cubed
1 cup noodles
2-3 tbsp sweetcorn
salt/pepper
quarter tsp garlic paste
3-4 peppercorn
1 tbsp butter

Method

Boil the chicken pieces in a pan of about 6 cups water, along with the sliced onions, roughly chopped carrots, some parsley, garlic, peppercorn and salt. If fat gathers at the top, skim it out and discard.

In the meantime, boil and drain your noodles and immediately rinse them with cool water and set aside.

Also, boil the cubed potato until very tender and then mash in it's water and set aside.

Once the chicken is tender, remove the pieces on to a cutting board and let them cool for some minutes. Strain the broth with a fine sieve and discard the ingreds (cooked carrots/onions/peppercorn n parsley). Set the broth aside. When the chicken pieces are cool, peel off the skin and discard, then chop up the meat into bite sized cubes.

Heat the butter in a deep pan and add your onions and a dash of pepper. Fry until the onions are transluscent, then add the cubed carrot, sweetcorn and the chopped chicken. Stir for a bit until the butter coats all the other ingredients, then add your broth. Boil together on medium heat until the carrots soften, then add your mashed potato, remaining parsley and the noodles. Adjust water, salt and pepper and boil for a few minutes until all the ingredients are mixed together well. Serve hot!!