Hubby was in charge of choosing our new recipes this fortnight and he loves his soup so soup it was. He found a recipe for a creamy chicken soup and added it to the list.
We’d had a roast chicken the night before and I used it to make one of my Mum’s favourite recipes – Crusted Chicken Noble. I’ll have to share the recipe because it such a yummy meal. Mum used to whip it up when we were having family over for a meal. After the meal I boiled the bones and wings using the recipe here to make my own stock.
Anywho, onto our soup recipe. It came from the site Recipe Tin Eats. We’ve added a bunch of recipes from there to our try list.
Homemade Cream of Chicken Soup
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove , minced
- ½ small brown onion , finely chopped
- 1 small carrot , diced
- 1/2 red capsicum/bell pepper , finely chopped
- 1 small celery stick , diced
- 2 cups / 500 ml chicken stock / broth , preferably low sodium
- 3 cups / 750 ml milk , any fat %
- ½ tsp salt
- ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken , diced or shredded
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
Would I do anything different next time? Add more chicken meat. Omit the black pepper but add some at the end. It’s definitely one for the book though and we’ll make it again.
Chicken is one of our favourite things to cook. Hubby would eat it nearly every night if he could. Hence why the first 2 new recipes we tried this year are chicken.
I love a good chop suey so thought this would be a hit. I was right, everyone loved it, even the super fussy one.
You can check it out at
Going back to this series as one of my plans for this year is to try at least one or 2 new recipes a week, so expect more recipe sharing.
First for the year is Apricot chicken rissoles. The recipe came from Taste and you can find it here.
What we thought: Big thumbs up from 3. One isn’t eating much still but loved the potato. One day she’ll eat more *sigh*
Going back and counting I actually made our 12 new recipe in August. Well actually it’s the 11th cause I’ve made the Chocolate slice before, so September is recipe number 12 and the rest are bonuses.
You can check out the rest of the recipes…
January (Ham Mashed Potato Cakes)
February (Tuna pasta bake)
March, April, May (Focaccia, Banana Choc Chip biscuits, Naan bread, Green chicken curry)
June, July (Butter chicken, slow cooker lasagne, Mongolian chicken, One pot honey BBQ beef brisket, Chocolate slice)
August (Oven baked Thai chicken meatballs)
Some of the other new recipes we tried between September and December included
Creamy chicken and mushroom pancakes
As part of Wild University, we did a Charcuterie Class with Lea aka The Platter Girl. I made some mini boards using my gorgeous platters from Flat Out Bottles.
Another new recipe – Old school lemon chicken. Sooooo good. We’ve made this a few times and it’s pretty close to the restaurant version.
Finally, there’s this Chicken chow mien. Suoer quick & super easy for yummy school night meal.
Welcome back to another post in my 12 recipes in 2020 series. I think we’re up to 11 recipes.
March, April, May
This month we tried Oven Baked Thai Chicken Meatballs from Bake Play Smile. So yummy and everyone ate them!
So we’re doing pretty well with trying a new recipe each month, sometimes we manage to try 3 or 4! What’s not happening is me blogging them each month. Upside, you get a post with a bunch of recipes.
I love butter chicken, usually it’s just the bottled stuff but after trying this recipe on Kidspot, we will never go back to the bottled stuff. So good!
A couple of recipes from Taste. The Slow cooker lasagne was lovely and made enough to add to a couple of foodie care packages for my Dad while he was in iso after coming back from Melbourne (before the second wave of Covid-19 there so we were lucky there). No photos but it was yum.
Another with no photo but we’ll be making this Mongolian chicken again. It’s good stuff.
Then we tried the One Pot Honey BBQ Beef brisket much better the next day, cold or hot, in a roll. *drool*
A little sweet treat you need to try if you love chocolate. The kids love it too which may or may not be a bonus. It’s a great lunchbox snack too. Maybe not the healthiest option but everyone needs a treat.
Check out Bake Play Smile’s easy chocolate slice
During schooling from home (thank goodness that is over!!) I tried to get the kids into the kitchen and help make their own snacks and help make tea. We managed to get a few things made together.
I taught myself how to make focaccia. This is the best recipe I have tried. So good.
TRTLMT Banana Choc Chip biscuits from the kids cook a long were a huge hit and semi healthy. They also made an oat apple slice and ANZAC biscuits that day.
The 2 ingredient homemade naan bread from Healthy Mummy are super easy and really yummy. We had ours the same night we made this delicious green chicken curry. So good and definitely making it into the recipe book.
What about you? What have you been cooking?
(oops forgot to post this last month)
February was lots of recipes that are family favourites and nothing really new. I love a good tuna pasta bake, especially if it has crumbled plain chips on top (Smiths crinkle cut salted are best). I couldn’t find my usual recipe so I googled and came across one at Taste. It’s pretty close to the one I usually make and I just chucked a heap of crushed up chips on top and sprinkled with a handful of grated cheese before I whacked it in the oven
You can grab there recipe here. Don’t forget to add the crushed chips on top. You’ll thank me.
One of the things I’ve had on my list of 100 things for the last few year has been make a new recipe each month and blog it. Going to give it a go.
January’s recipe is Ham Mashed Potato Cakes from The Recipe Critic.
It’s a great way to use up leftover ham for Christmas and leftover mashed potato. It’s not unusual for me to have left over mash as I ALWAYS make extra so I can make Scottish potato scones the next day.
These are super cheesy and rather yum. One thing I will do different next time is make my mash with less liquid as our potato cakes fell apart a bit. Kids weren’t overly keen but hubby & I enjoyed them.
Grab the recipe here.
It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.
This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)
Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.
- 2 tablespoons butter
- boneless pork chops (we used 2 pork medallions and a larger pork steak
- 1/4 cup plain flour
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning)
- Salt and freshly ground pepper to taste
Creamy Garlic Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon flour (or use leftover flour from pork chops dredging) – I used about 1 1/2 tablespoons for a slightly thicker sauce
- 1/2 cup white wine
- juice of 1 lemon
- 1/2 cup chicken stock
- 1/2 cup cream
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning) – I left this out as I used the seasoned flour
Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.
Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.
Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm
Creamy Garlic Sauce
- Return your pan to the heat, add butter and garlic and cook for about 2 minutes over a medium heat. Add flour to the butter mixture and stir well.
- Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
- Add your lemon juice, stock and cream. Stir.
- Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
- Reduce your heat and return your pork (& any accumulated juices) back to the pan.
- Reheat on low for 2-3 minutes, depending on the thickness of your pork – thicker pieces will take a bit longer.
We served this with salad (mostly fresh from our garden) and homemade potato wedges.