Typical, on the last day of the holidays before we go back to work, I get a horrible cold. But, it gives me the best excuse to indulge in comforting food, and after a couple of weeks of surviving on a diet of cheese and wine, vegetables are very welcome.
I adapted this recipe from the New York Cult Recipes book that Joe got me for Christmas last year, the original had dumplings and noodles so I've switched it up to include a little more veg, pasta and no dumplings to make it ridiculously easy. Because, who wants to be in the kitchen when you're feeling under the weather?
If you are feeling under the weather or in need of comfort, this is the perfect recipe. And, because the ingredients are pretty low cost, it's great value for money which is always important in January! Take a look below for the recipe...
Time: 30 minutes
- 1 large carrots, diced (I spiralised mine but diced or sliced works just as well)
- 2 sticks of celery, sliced
- 1 medium onion, diced
- 2 garlic cloves
- 200g pasta (or noodles if you prefer)
- 4 chicken thighs, cooked, skinned and shredded
- 2 litres of chicken stock (I used 3 Knorr stock pots in 2 litres of water)
- Dill for garnish
- Salt and pepper to taste
- Sauté the vegetables and garlic in olive oil for 5 minutes until the onions go translucent.
- Add in the chicken stock, bring to the boil and simmer for 10 minutes. Season with salt and pepper.
- Add in the pasta and simmer for a further 10 minutes, then add the shredded chicken and simmer for a further 5 minutes.
- Serve with dill sprinkled on the top.
You can store it in an airtight container in the fridge, and because it's 5 portions, you could make it on a Sunday and have lunch or dinner sorted for a whole working week.
How lovely is my new enamel plate by the way? I picked up a few bits from The Orchard before Christmas so expect to see them popping up in my foodie posts!
Avoid the January blues with this comforting recipe, let me know if you make this yourself and how you get on if you do!