Soup to warm the soul

The per­fect chicken dish to stave off fried food and pizza Fri­days

Central and North Burnett Times - - EASY EATING - Shan­­ley@south­bur­nett­

WE HAVE a lit­tle tra­di­tion in my of­fice. It’s called pizza Fri­day.

We or­der far too many piz­zas, cheesy gar­lic bread and some other dis­gust­ing greasy sweets and eat un­til we are all in food co­mas and can’t think straight.

This tra­di­tion came about due to an­other tra­di­tion – Thurs­day af­ter­noon knock-off drinks.

It was when Thurs­day af­ter­noon knock-off drinks went on a lit­tle too long that pizza Fri­day came into be­ing.

But re­cently pizza Fri­day has got­ten a lit­tle out of con­trol.

Last week I think we had piz­za­Wed­nes­day night and then fried chicken Thurs­day.

Then there were a cou­ple of morn­ings when we ate break­fast pies.

And by break­fast pies, I mean we ate pies at break­fast time.

And yes, we still had pizza Fri­day at the end of it all.

Af­ter a week of feel­ing like we were prob­a­bly a lit­tle dis­gust­ing, I vowed that I would start this week fresh.

So I spent my week­end cooking up a bunch of meals so I would have some­thing in the fridge for lunch and din­ner ev­ery day.

One of those dishes was this amaz­ing chicken soup.

It re­ally is chicken soup for the soul.

A soul dam­aged slightly by the con­stant sight of take-out boxes and a clat­ter­ing re­cy­cle bin.

This is one of those great dishes in which you can throw in bits and pieces from the bot­tom of the fridge, use the pasta hid­ing in the back of the cup­board and can cook up enough to have freezer-ready meals for af­ter those long days.

One tip, omit the pasta if you are go­ing to freeze the soup.

You can al­ways add it down the track when you have de­frosted and re­heated the soup.

I did such a good job of cooking a stack of meals at the week­end, I have a weeks’ worth in the freezer.

But I guess my plan wasn’t com­pletely fool-proof, I still man­aged to eat a sausage roll for break­fast first thing Mon­day morn­ing.

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