Crispy Chicken & Vegetable Soup

Serves 4

1L chicken stock
2 tbsp olive oil
4 skinless chicken breasts
2 tbsp breadcrumbs
1 tbsp chopped parsley, plus extra to garnish
1 tsp chicken stock powder
4 chat potatoes, washed & cut in half
2 carrots, coarsely grated
16 small white button mushrooms, wiped clean
4 tbsp shallots, washed & chopped

Preheat oven to 180C.
In a cup, mix breadcrumbs, stock powder, chopped parsley & 1 tbsp olive oil.
Line oven tray with baking paper.
Place chicken breasts on paper & brush each with olive oil.
Firmly press onto each piece of chicken 1/4 of breadcrumb mixture.
Place tray on low shelf of even & bake for 30-35 min until chicken is cooked & bread mixture is golden & crispy.
Place liquid stock in soup pot.
Add potatoes, carrots & mushrooms.
Simmer until potatoes are soft.
To serve, ladle soup & vegetables into bowls, add chicken (sliced if desired), & garnish with chopped shallots & extra parsley.

Cream of Chicken Soup

Serves 4

40g butter
3tbsp rice flour (or plain flour)
1L chicken stock
2 eggs
1 hot red chilli, sliced thinly (optional)
1/2 cup cream
1 cup cooked chicken, diced
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese

Melt butter in saucepan, add flour & blend well.
Cool whilst stirring until it turns golden.
Gradually add stock, constantly stirring.
bring soup to boil, add diced chicken and simmer for 2-3 minutes.
Mix eggs with cream & chilli.
Gently add egg mixture to simmering soup while stirring.
Remove from heat & add parsley.
Serve with a generous sprinkling of Parmesan cheese.

Variation:
Add fresh or tinned corn with chicken.

Spiced Beef Mince Pilaf

1 tablespoon olive oil
1 onion, finely sliced
4 cups water or salt reduced chicken stock
2 cinnamon sticks
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
5 strands of saffron (optional)
2 cups basmati rice, washed
1/4 cup diced dried apricots
250g Coles butcher 3 star beef mince
2 teaspoons salt
1/4 cup mint
1/4 cup parsley
1/2 cup pine nuts, toasted
1/4 cup pistachios, roughly diced

1. Place a medium sized frypan over high heat, add oil, when hot add onions. Cook onions for 5 minutes to achieve a golden caramelised colour.
2. Meanwhile, place medium sized saucepan over high heat, add stock or water, cinnamon, turmeric, cumin, coriander and saffron, bring to the boil and then simmer for 5 minutes.
3. When onion is cooked, dice up finely then add to the stock.
4. Add washed rice and apricots stir then simmer until stock is almost evaporated into the rice, lower the heat to low, place a lid on the saucepan and steam rice for 15 minutes.
5. Meanwhile, add a little more olive oil to your frypan, when hot add mince meat and salt and cook for 5 minutes or until mince is cooked through. Set aside.
6. Once rice is cooked, remove cinnamon sticks and place rice on a serving platter or bowl, add mince and stir through to gently combine. Add mint, parsley, pine nuts and pistachios to serve.