I love how rich and creamy this soup is – and it’s made creamy using milk, so pretty good from a health point of view too. It’s the squeeze of lemon juice at the end that really makes it though. Hearty, soul-warming and perfect for a winter dinner with a nice chunk of toasted bread.
I’ve just been for a lovely girly lunch with a couple of my old work buddies. I do miss the people and the chatter sometimes.
It’s the time of year where everyone is rushing around, trying to get piles of work done to meet that end-of-year deadline. The performance reviews, the early 2015 planning plus a million and one other things. I feel kind of guilty that I get to work at my own pace, in my jeans and hoodie and doing something that I absolutely love.
That’s not to say I sit on the sofa with daytime TV on all day, drinking endless cups of tea (ok the tea bit is true). I still find there aren’t enough hours in the day to cook, write, blog, keep the house clean and entertain the children.
It seems that having more time doesn’t directly correlate to having more free time.
That being said, I’m a lot more chilled these days. Gracey and I even had time to ice a cake this morning before she went off to school. That would never have happened 6 months ago. I’d still be brushing my hair whilst running out the door and shouting at my bleary eyed kids to put their shoes on for the 17th time or they’d be late for breakfast club.
So, although it currently feels like I don’t have enough time to join the gym down the road, I know that I probably do. I’ll fit those spin classes in somewhere. Perhaps I’ll use some of the time that I currently spend taste testing those cupcakes or these brownies. I’m pretty sure that I can tell by the first cake (rather than the 3rd) that it tastes good!
Yes, you’ve made up my mind for me, I’m going to call the gym right now. Thanks!
oh, and enjoy the soup 🙂
Recipe adapted from BBC Good Food’s Chicken and Ham pie.
- 3 chicken breasts, cut into small chunks
- 3 carrots, peeled and chopped into chunks
- 3 medium sized potatoes, peeled and chopped into small chunks
- 2 sticks of celery, sliced
- good pinch of salt and pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 850ml/30fl oz/3.5cups chicken stock (water plus 3 stock cubes is fine)
- 50g/1.75oz/3.5tbsp butter
- 1 large onion, peeled and finely chopped
- 50g/1.75oz/6tbsp plain flour
- 300ml/10fl oz/1.25 cups milk (half or full fat)
- Juice of 1 lemon
- 2 tbsp. chopped parsley
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Whisk the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Once the sauce is almost at boiling (don't let it boil) add in the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Season with salt and pepper and add in the parsley, then serve.