2020-05-01_Super_Food_Ideas

44 super food ideas MAY 2020

SLOW-COOKER CHICKEN
NOODLE SOUP
SERVES 4
PREP 20 MINUTES
COOK 3 HOURS 30 MINUTES
YOU’LL NEED A 5.5-LITRE SLOW COOKER
FOR THIS RECIPE.

2 small chicken breast fillets
2 carrots, diced
2 celery stalks, diced
1 brown onion, diced
2 garlic cloves, crushed
4 sprigs fresh thyme
4 stalks fresh flat-leaf parsley
2 dried bay leaves
1.5 litres chicken stock
150g dried linguine
¼ cup chopped fresh flat-leaf
parsley leaves

1 Place chicken, carrot, celery, onion,
garlic, thyme sprigs, parsley stalks, bay
leaves, stock and 2 cups water in a slow
cooker. Cover. Cook on HIGH for 3 hours
(or LOW for 6 hours) or until chicken is
tender and just cooked through.
2 Remove and discard thyme, parsley
stalks and bay leaves. Remove chicken
and place on a board. Using 2 forks, shred
chicken. Return chicken to soup with
linguine. Season well with salt and pepper.
Cover. Cook on HIGH for 30 minutes or
until pasta is just cooked through. Stir
in half the chopped parsley.
3 Serve soup topped with remaining
chopped parsley.
NUTRITION: (per serve) 1324kJ; 2.8g fat;
0.8g sat fat; 32.5g protein; 37.3g carbs;
6.3g fibre; 62mg chol; 1842mg sodium.

SLOW-COOKER CREAMY

POTATO AND LEEK SOUP

SERVES 4

PREP 15 MINUTES

COOK 3 HOURS 10 MINUTES

YOU’LL NEED A 5.5-LITRE SLOW COOKER

FOR THIS RECIPE.

1 tablespoon extra virgin olive oil,

plus extra to serve

2 large leeks, trimmed, chopped

2 garlic cloves, roughly chopped

1.25kg white potatoes, peeled,

roughly chopped

1 litre vegetable stock

2 dried bay leaves

½ cup pure cream, plus extra to serve

2 tablespoons chopped fresh chives,

plus extra to serve

½ x 150g packet roasted garlic bagel

crisps, to serve

1 Heat oil in a flameproof slow cooker

bowl or a large frying pan over medium

heat. Add leek. Cook, stirring occasionally,

for 5 minutes or until softened. Add garlic.

Cook for 1 minute.

2 Carefully transfer bowl to slow cooker.

Add potato, stock, 2 cups water and bay

leaves. Season with salt and pepper.

Cover. Cook on HIGH for 3 hours (or LOW

for 6 hours) or until potato is tender.

Turn slow cooker off. Remove and discard

bay leaves.

3 Using a stick blender, blend soup until

smooth. Stir in cream and chives. Serve

drizzled with extra cream and oil, and

topped with bagel chips and extra chives.

NUTRITION: (per serve) 2499kJ; 31.6g fat;

13.8g sat fat; 12.8g protein; 60.8g carbs;

8g fibre; 57mg chol; 1556mg sodium.

BEST

VALUE

RECIPES

KIM COVERDALE

PHOTOGRAPHY

BRETT STEVENS

STYLING

JENN TOLHURST

FOOD PREPARATION

BREESA SWANN

PER SERVE

$2.40

SLOW-COOKER CHICKEN
NOODLE SOUP