Angela's Chicken Soup

This recipe was kindly given to my by @AngelaPj when I had a very sore throat.

INGREDIENTS:

Chicken to fill half your pot.
Maryland is best and cheap but can have small bones so not for littlies.
You need cuts with bones to get the flavour.
I use wings, drumsticks and breast fillets (for a bit more meat).
Dried tarragon (optional)
Noodles
Rice
Chicken stock powder
Salt & pepper
Worcestershire sauce

Lots of vegies. Fill to top of pot. I like to use at least 10 different types.
Must have:
One bunch Shallots (definitely not onions)
Carrots
Potato
Pumpkin (not too much or will be too sweet)
Silverbeet or spinach or asian green like bok chuy or choy sum (use lots as it shrinks)

Optional:
Swede or turnip
Beans
Parsnip
Broccoli
Cauliflower
Zuccini
Celery
Squash
Brussel sprouts
Etc.

1. Boil Chicken for about ½ hour (as long as it takes to chop vegies) scrape off scum from top of water.
2. Add vegies and a few tablespoons of stock powder. Add tarragon and Worcestershire sauce and a little salt and pepper. Fill pot up with water.
3. Simmer for about 1 ½ hours.
4. Take out chicken and add noodles and a handful of rice.
5. Cook for another ½ hour or so.
6. Strip chicken from bones and put back in pot. Top up with water.
7. Add more stock powder, salt and pepper to taste.

Note: If using wings take them out before they fall apart otherwise the little bones escape from the skin.
Add a little more chicken stock than you need then you add water when you eat. That way you get more out of a pot cos there’s not much room for water in the pot with all those vegies.

Quick Goulash

This is really easy and really yum!

Serves 4

Get This -

• 1 1/2 tablespoons olive oil
• 500g stir-fry beef
• 1 brown onion, thinly sliced
• 200g button mushrooms, thickly sliced
• 1 tablespoon ground paprika
• 400g can condensed tomato soup
• 400g can diced tomatoes
• steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve

Do This -

1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.
2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.
3. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.
4. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.

Thai Beef Stir-Fry

This recipe is divine.  Especially for a hot summer night, so fresh, crisp and healthy!

Serves 4

Get This -

• 1 1/2 tbs peanut oil
• 500g beef stir-fry strips
• 2 carrots, cut into short thin sticks
• 1 red capsicum, cut into thin strips
• 1 stalk lemongrass, white part only, finely chopped
• 4cm piece fresh ginger, thin sticks
• 3 garlic cloves, crushed
• 1 1/2 tbs soy sauce
• 1 1/2 tbs sweet chilli sauce
• 1 tbs lime juice
• 2 cups bean sprouts
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• Steamed jasmine rice, to serve

Do This -

1. Add 1 tablespoon of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef.
2. Heat remaining oil over medium-high heat. Add carrots, capsicum, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well.
3. Return beef and bean sprouts and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.

This recipe is from http://www.taste.com.au/ , my favourite recipe website.