OMG! A recipe without sugar! And… it isn’t baking!
However, my last post wasn’t about baking either; essentially it was me whinging that it is winter. So, to put a little positive spin on things I thought I would post one of my favourite quick and easy winter recipes.
Serves 6.
3 teaspoons chicken stock powder
3 ½ cups boiling water
1 cup shredded cooked chicken
1 x 410g can cream-style sweet corn
2 teaspoons corn flour
¾ cup chickpeas (optional)
¾ lentils (optional)
a little cold water
1 teaspoon chopped parsley
sprinkle of salt and pepper
Put stock powder and boiling water in a big microwave safe bowl.
Add the chicken and the cream-style corn. Stir well.
Cover with a paper towel and cook on high in the microwave for 6 to 6½ minutes until boiling, stirring once.
Mix corn flour and cold water in a cup until smooth. Stir in to the soup. Add in the chickpeas and lentils.
Re-cover with the paper towel and microwave on high for 1½ to 2 minutes.
Stir in parsley. Add salt and pepper to taste.
a little cold water
1 teaspoon chopped parsley
sprinkle of salt and pepper
Put stock powder and boiling water in a big microwave safe bowl.
Add the chicken and the cream-style corn. Stir well.
Cover with a paper towel and cook on high in the microwave for 6 to 6½ minutes until boiling, stirring once.
Mix corn flour and cold water in a cup until smooth. Stir in to the soup. Add in the chickpeas and lentils.
Re-cover with the paper towel and microwave on high for 1½ to 2 minutes.
Stir in parsley. Add salt and pepper to taste.
