We enjoyed a roast chicken dinner yesterday, and used the carcass to make the stock for this soup. If you've never attempted to make stock before, you must give this a go. No amount of shop bought stock cubes could ever achieve the same depth flavour!
The soup was around 250 calories per 300g serving and that includes the handful of pearl barley to boost the calories in the soup. I made six hearty portions - at very little cost. Here's our fab budget recipe:
Remove chicken meat from the carcass and set aside. Place carcass and maybe the wings into a large stock pot and add stock vegetables - e.g. carrot, leek, onion, celery and garlic. Add a few bay leaves, some thyme and/or rosemary, using dried herbs if you don't have fresh. Cover with a couple of litres of water and bring to the boil. Then simmer for an hour and a half. Strain the liquid into another saucepan, ready to make the soup.
Chop some fresh stock vegetables and add to the stock. Add a couple of chopped waxy potatoes and simmer until for 15 minutes. Meanwhile, in a separate saucepan, bring a handful of pearl barley to the boil and boil for 10 minutes. Add this to the soup. Taste then season with salt and pepper. Continue cooking the soup for a further 15-20 minutes. Remove bay leaves and blend half the soup. Add the chopped chicken and a few tablespoons of sweetcorn and/or peas (I added a few chopped courgettes).
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
We like to post our main meals to show you what CAN be eaten. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go! I'm currently going through the photographs and replacing them with more website friendly versions which will allow the blog to load quickly.
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