It’s actually beginning to feel like winter and that Christmas is nearly here. It’s getting cold, the cars are starting to freeze over and I don’t feel ridiculous going out with my coat, scarf and gloves on. It sounds daft to be so excited for the cold, but it really helps with getting into the Christmas spirit! You can’t buy decorations when it’s mild outside, it just feels wrong!
In the spirit of it getting colder, I’ve decided I need to change it up from my current daily lunch of the Split Pea and Sausage Soup and try something a little different. I stumbled upon this from ‘Julia’s Album’, so I thought I’d give it a go, as I used slightly less chicken I’ve tweaked the serving sizes from Julia’s recommendations.
2 Large Garlic Cloves
1 Large Carrot
1 Green Pepper
1 Can of Red Kidney Beans
Handful Cherry Tomatoes
1 Litre Chicken Stock (Gluten Free if necessary)
½ tsp Paprika
1 tsp Basil
1 tsp Mixed Italian Herbs
Oil for Frying
- In a large saucepan, heat half of the oil on a medium heat, add the onion and fry for 1 minute. Add the pepper to the onion and fry for an additional couple of minutes until the onion before a bit soft. Remove from the saucepan and set to one side.
- Add the remaining oil to the saucepan, add the paprika and half of the basil and mixed Italian herbs. Add the chicken to the pan and coat in the oil/herb mixture on a medium/high heat. Ensure the chicken is browned on every side but it doesn’t need to be cooked through at this point.
- Add the garlic, kidney beans, tomatoes, carrot, onions and peppers. Then add the remaining seasoning and stir into the mixture so it’s evenly distributed.
- Add the water and stock, bringing the soup to the boil then leave to simmer for 15-20 (this will cook the chicken through)
- Around 5 minutes before you want to serve add the spinach and put the lid back on, I find adding it later stops it becoming too soggy.
- Once the chicken is cooked, it’s ready to serve 🙂
4.4g fat (0.7g are saturated fats)