halal

Chicken & Noodle Soup

4 Comments

I love making this soup when I have leftover chicken to use up from a roast dinner. It is so easy to make and super delicious. If you can’t find celery salt you can use chopped celery (2 or 3 sticks are enough) but I didn’t have any celery today! I haven’t specified the amount of chicken and noodles used as it varies. If I have a lot of leftover chicken, I use half a pack of the noodles pictured (Blue Dragon noodles from Asda). If I don’t have much chicken then I will use a whole pack of the dried noodles.

Serves: 4

Syns: FREE

Time Taken: 25 minutes

Difficulty: Easy

Ingredients

  • 3 medium carrots, peeled and diced
  • 3 medium onions, finely chopped
  • 2 tbsp dried parsley
  • 1 tsp chilli flakes
  • 1 tsp celery salt
  • 2 chicken stock cubes
  • Cooked chicken, shredded
  • Dried noodles
  • Low calorie cooking spray

Chicken & Noodle Soup

Method

In a large pan, spray low calorie spray and add the carrots, onions, parsley, chilli flakes and celery salt. Cook on a medium heat for about 10 minutes till the veg are soft. If you find the veggies are sticking to the pan, you can add boiling water to stop that.

Add the chicken, chicken stock cubes and enough water to cover the chicken. Cook for about 5 minutes.

Add the dried noodles and more water if you need it (depends on how you like your soup, I usually start off by adding 1 litre and add more if needed). Cook for a further 5 minutes till the noodles are done.

 

Mince Tarts

Leave a comment

I have to admit I have never been a fan of mince pies until I made these little tarts – they are so delicious! A lot of my members love these whenever I make them for group tasters. I like to use Asda’s own make of mincemeat!

Makes: 45

Syns: 2 syns each

Time Taken: 25 minutes, plus chilling and baking

Difficulty: Moderate

Mince Tarts

Ingredients
For the pastry:

  • 225g plain flour
  • pinch of salt
  • 110g margarine or butter
  • Cold water, for mixing

For the filling:

  • 16 level tbsp mincemeat
  • level tbsp icing sugar for dusting (optional, I usually skip it)

Method

Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Lightly spray some bun trays with low calorie cooking spray.

Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat, cut up into little pieces. Gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the refrigerator for 30 minutes.
Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 7½cm fluted cutter. Use to line the prepared bun tins.

Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a small star cutter. Use to decorate the tops of the tarts.

Bake in the preheated oven for about 15 minutes, until the pastry is crisp and lightly coloured. Cool on a wire rack and dust lightly with sifted icing sugar if using.