Googie’s Kitchen presents Leftover Chicken and Parma Ham Pasta Soup
Leftover Chicken and Parma Ham Pasta Soup Monday nights used to be fish night in our house. The reason I used to always have fish on a Monday meant that I could remember it easily. I believe fish is good for us so I always try to include it in our me…
Monday nights used to be fish night in our house. The reason I used to always have fish on a Monday meant that I could remember it easily. I believe fish is good for us so I always try to include it in our meals twice a week. A few years ago my yoga class changed to a Monday night. I started to notice the smell of fish on me during the class.
That's when I decided to start making different meals on a Monday. Recently Monday meals have turned into soup dinners. My son Ted questioned this the other day. So I told him it's an easy meal to prepare and cook. Easy but tasty when we are all busy is good for me. We loved it and we know it will be a great dish for you too. Below is a video and recipe for you.
Leftover Chicken and Parma Ham Pasta Soup
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Equipment
Sharp knife
Chopping board
Large saucepan
Stirring spoon
Tablespoon
Teaspoon
Ingredients
Leek x 1
Parma ham x 6 - 8 slices
Leftover roast chicken x 300g
Red pepper x 200g
Carrot x 1
Chicken stock x 800ml - 1 litre
Tamari x 2 tbsps
Apple cider vinegar x 2 tbsps
Dried mixed herbs x 1 -2 tsps
Pasta x 300g (your choice)
Salt and pepper to taste
Method
Cut the top from the red pepper and remove the core and the stalk.
Slice and dice the flesh.
Next peel and cut the carrot into 2 centimetre pieces.
Now cut the top and the bottom from the leek and slice the leek into 1/2 centimetre pieces.
Slice the Parma ham into thin strips width ways.
Cut any chunky pieces of leftover chicken and set to one side.
Put the large pan onto a high heat on my hob.
Add oil to the base of the saucepan and let it heat up.
When the pan is hot add in the leek and fry for until it starts to soften.
Add in the pepper and carrot and fry for about 5 - 10 minutes.
Or until they start to soften.
Next add in the Parma ham and fry for a further minute or so.
Sprinkle over the dried mixed herbs and fry for a further minute or so.
Pour over the stock, tamari and apple cider vinegar and bring to the boil.
Add salt and pepper to taste.
Add in the pasta and cook as per the packet instructions.
Obviously don't drain the pasta at the end of the cooking process.
Leave it in the pan with the rest of the meat and vegetables.
Add in the leftover chicken and stir with the rest of the ingredients.
Then serve and enjoy.
Leftover Chicken and Parma Ham Pasta Soup
Leftover Chicken and Parma Ham Pasta Soup was a hit with my little family. My husband Howard and son Ted really enjoyed this dinner. As I mentioned earlier it was easy to prepare and cook. It also made tasty leftovers the next day as well. All of the ingredients in this dinner are freezable, apart from the pasta so you could make a big batch freeze this meal. Then you can defrost it and eat it a super speedy meal later on. However you decide to eat this dish, as always, please enjoy. Thank you xxx
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