Chicken Noodle Soup and Chicken Sandwich

From the dinner table to the lunchbox...

I love me a dinner recipe that makes it into the lunchbox, anything that extends itself onto my To-Do list the following day is a winner!

Here’s a soup that most will love to tuck into, allegedly soul food with the potential to heal a variety of ailments.

I love this kind of meal because it’s cheap to make, it feeds many and it’s healthy.

CHICKEN NOODLE SOUP


                                           Chicken noodle soup

Ingredients (to serve 8):
*  2 x trays of chicken drumsticks (about 8 in total.)
*  Olive oil
*  Salt and Pepper
*  2L of stock (you can use chicken or vegetable.)
*  1L of water
*  2 onions, diced
*  2 cloves of garlic, minced
*  1tsp dried oregano OR 4 sprigs fresh
*  1tsp dried thyme OR 4 sprigs fresh
*  1 bulb of fennel, thinly sliced
*  2 large carrots, diced
*  ½ cup Arborio rice ˜ optional
*  50g spaghetti snapped into thirds ˜ or 100g if not using rice
*  2 zucchini diced
*  ½ cup frozen peas or corn or a mixture

Method:
1)  Preheat oven to 220C.
2)  Arrange the drumsticks on a baking tray, drizzle with olive oil and season.
3)  Bake for 25 – 30 minutes until golden brown.
4)  Meanwhile bring the stock and water to boil in a large pot, then transfer the drumsticks from the oven to the pot.  Simmer for 20 minutes.
5)  Strain, reserving the stock and set the drumsticks aside to cool.
6)  Heat some olive oil in the pot and add the onion, garlic and herbs and sweat, then add fennel and carrot (reserve zucchini and peas/corn.)  Cook for 10 minutes.
7)  Shred chicken meat from bone, discarding flesh and chop finely. KEEP ONE DRUMSTICK ASIDE PER TWO CHILDREN’S SANDWICHES.
8)  Add chicken meat, rice and spaghetti to the pot, bring to a boil then reduce heat to a simmer and simmer for 5 – 10 minutes.
9)  Add zucchini and peas/corn and simmer for a further 5 minutes.
10)  Ladle into bowls and serve with crusty bread or crackers.

Notes: 
*  Unless serving all of the soup in one sitting, it may be best to add fresh cooked pasta before serving as leftovers as the pasta can get very soft when re-heated.  
*  Further, add zucchini and frozen peas/corn just prior to serving.  
*  To keep it gluten free, replace all pasta with rice or use rice noodles.
*  Feel free to use pearled barley, yellow split peas or other legumes in place of pasta and rice.
*  Kids might like a thicker soup, so serve with a slotted spoon to make it more like a loose risotto.
*  Please be mindful of where your food comes from and buy organic, free range chicken, it’s quite cheap for such a cut.
*  And also, consider the source of the chicken used in stock, opting for premium “home made” style stocks from good quality suppliers or rather, use vegetable stock.
*  The soup can thicken after being in the fridge overnight so when re-heating add extra water or stock unless you like it thick.

CHICKEN SANDWICH (serves two sandwiches):

                                            Chicken sandwich

Shred meat from 1 x drumstick and dice really finely, the finer you dice it the further it’ll stretch.

Add to a bowl with 1 x tablespoon of mayonnaise, the flesh of 1 x avocado, ¼ cup of frozen corn kernels (pour over fresh boiled water and let stand whilst you shred chicken, then strain).

Season and mash really well then stir through 2 x leaves of shredded cos lettuce and add a squeeze of lemon juice if you’re making them the night beforehand.

                                            Chicken Sandwich

Spread onto bread, no need to butter, then slice and wrap. Or spread onto wrap bread, roll and slice into discs.

For littlies use the dinner rolls from your local bakery as they are the perfect size for smaller tummies!

This mixture could also be spread onto rice cakes for an after school snack.

                                           Chicken Sandwich

If your child is up for it, add grated carrot and or sprouts to oomph up the veggie factor.

Pack with a freezer pack to keep cool until lunchtime.

                                            Chicken Sandwich


I personally QC’d both of these recipes and I’m here to tell yer that both are ACE!

                                                    katie 180

Who is Katie180?  Inner West Mum Katie Rainbird once considered being a journalist, then a stand up comedienne and eventually found herself in the lecture rooms at Sydney's Nature Care College.  Her blog, Katie180 was born of a keen desire to share, inspire, educate and cut through the hype when it comes to how we eat in these modern times.  Katie puts food first and this includes her home made chocolate cake with lashings of icing!