Soups and stews to stir the soul

Weekend Argus (Saturday Edition) - - FRONT PAGE -

Set aside. Shred chicken, dis­card­ing bones and skin.

Di­vide chicken, spinach, car­rot and baby peas be­tween six jars or bowls.

Add noo­dles, mushrooms, radishes and su­gar snap peas, if us­ing.

Pour hot stock into jars or bowls, stand for five min­utes and serve.

PIC­TURES: DAWIE VERWEY

Chicken soup.

One pot In­dian root veg and bar­ley stew and Creamy roasted gar­lic and potato soup.

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