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Chicken Soupy Stew

June 1, 2020 Alistair Ramsay
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Ingredients List (Serves 3)

  • 2 tsps ghee or coconut oil

  • 150g white onion, chopped

  • 2 cloves garlic, finely chopped

  • 200g carrots, peeled and coarsely grated

  • 40g celery, chopped

  • 150g white potatoes, peeled and chopped

  • 400g tinned chopped tomatoes

  • 800ml chicken or vegetable stock (made with one organic stock cube)

  • 2 tbsps worcestershire sauce

  • 1 tsp tabasco

  • 1 tsp paprika

  • a good pinch of ground black pepper

  • ½ tsp dried oregano

  • 1 tsp ground cumin

  • 1 tsp chilli powder

  • 1 tsp onion granules

  • a pinch of sea salt

  • 300g cooked chicken breast, shredded

  • 70g frozen peas

  • 70g frozen sweetcorn

Nutrition Info

  • Per serving: 291 calories, 7g fat, 28g carbs, 29g protein

Preparation Instructions

  • Heat the ghee / oil in a large saucepan over a medium heat

  • Add the onion and garlic and sauté for 4 minutes, stirring occasionally until soft.

  • Add the carrots, celery and potatoes and fry gently for 5 minutes, stirring occasionally

  • Add the tinned tomatoes, stock, dried spices, worcestershire sauce and tabasco

  • Stir well

  • Bring to a boil, then reduce heat to simmer for 20 minutes, stirring occasionally

  • Add the shredded chicken, peas and sweetcorn

  • Stir and cook for 5 minutes, or until the chicken is heated through

← Peanut Noodle Stir FryMediterranean Fish Tray Bake →
 
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