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Chicken Broth Stellette Soup

Chicken Stellette Soup

I’ve been struggling with a winter cold for weeks now and while I’m normally an ‘it will pass’ kind of sick person, I’m about at the end of my tether with this particular cold, so it’s definitely time to dig out the big guns – in this case a chicken broth stellette soup.

The chicken in this recipe is already cooked, left over from Sunday lunch and it’s worth mentioning that the ratios of the spring onions, mushrooms, chicken and pasta can vary. It won’t hugely affect the end result, and it’s better than leaving a random mushroom alone in the punnet in the fridge!
Chicken Broth Stellette Soup

Mushrooms are great for colds and flues apparently, containing cytokines that play an important role in defending the body against viral infections and tumours and help boost the immune system. And I’ve read conflicting advice about the consumption of mushrooms, but it seems that in order to get the most nutrition from them, they must be cooked otherwise they’re undigestable.

According to Chinese medicine, spring onion is good for expelling a winter cold, especially if consumed within the first two days of the cold.

Parsley has high levels of Vitamin C, Vitamin B12, and betacarotene that boosts the immune system of the body and protects it from colds, cough, and other infections.

Chicken is rich in a compound called carnosine, and it’s this that studies suggest helps reduce that stuffy, congested feeling in your nose and throat.

I also like using Stellette or Stelline pasta as they are small and don’t require much chewing and small enough to swallow (great when you have a sore throat) and then they are kind of pretty too!

I might try adding ginger and garlic next time too, not only because of the health benefits but because they might add a little extra flavour kick at a time when you can’t taste much!

 

 

Chicken Stellette Soup
Recipe Type: Soup, Broth
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 2 cups
Ingredients
  • 500ml chicken stock
  • 1 bay leaf
  • 2 spring onions, chopped
  • 1-2 cups white mushrooms, sliced
  • 1 shredded chicken breast
  • 1/2 cup stellette soup pasta
  • 125ml dry white wine
  • 3-5 stalks fresh parsley
  • salt and pepper to taste
Instructions
  1. Place the chicken stock and bay leaf in the Thermomix and heat Varoma/Speed 2/ 2 minutes/Reverse Speed
  2. Add the spring onions, the mushrooms and pasta to the pot and cook Varoma/Speed 2/5 minutes/Reverse Speed
  3. Add dry white wine & parsley and cook for a further 2 minutes/Varoma/Speed 2/Reverse
  4. Remove the bay leaf, add salt and pepper to taste and serve.
Regular instructions
  1. Place the chicken broth and bay leaf in a pot and bring to the boil
  2. Add the spring onions, the mushrooms and pasta to the pot and boil for 8 minutes
  3. Add dry white wine & parsley and boil for another 3 minutes
  4. Remove the bay leaf, add salt and pepper to taste and serve.

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Garlic & Herb Pull Apart Bread Recipe (Thermomix)

I’ve tried to make pull apart breads on, well, more than one occasion, but I’ve never found them to be perfect. They’ve just never been ‘right’ – till today. Today I made a most beautiful garlic & herb pull apart bread. It was light, fluffy, airy and delicious. My kids loved it.  I loved it. Now I’m writing it all down step by step so hopefully next time I make it, it’ll be as good! I have a hankering to try this with bacon too. Just saying.

Garlic & Herb Pull Apart Bread

You can make this with or without the cheese, and you can vary the herbs to your preference. The main thing is to make sure you add some of the garlic butter to the bottom of the baking dish so that it seeps through to make these beautiful, fluffy and delicious breadrolls for a tear & share bread.

Garlic & Herb Pull Apart Bread Recipe
Recipe Type: Side Dish, Bread
Cuisine: BBQ, Bread
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 8 – 10
You can make this bread with any recipe you prefer, really, but this one is adapted from the Bestest Breadrolls recipe on the Thermomix community.
Ingredients
  • For the bread
  • 10g dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 510 g bakers flour
  • 30 g garlic flavoured olive oil
  • 310 g warm water
  • For the garlic butter
  • 4 garlic cloves
  • 15g flat leaf parsley
  • 60g parmesan or other cheese
  • 60g butter
Instructions
  1. Add all the ingredients to a clean Thermomix bowl.
  2. Mix at speed 5 for 10 seconds, then knead for 90 seconds using the dough setting.
  3. Oil a glass bowl and place the dough inside. Cover the dough and set aside to rise to double it’s size.
For the butter
  1. Add the garlic, parsley and cheese to the bowl and mix on speed 5 for 8 – 10 seconds.
  2. Add the butter and melt at 50C/Speed 1/2 mins.
  3. Pour a third of the melted butter mix into an oven safe dish..
  4. Take the dough and split it into 8 – 10 balls. Put them on top of the butter mix in the dish, making sure they touch lightly. Drizzle over the remaining butter mix.
  5. Turn the oven on to 180C and put the breadrolls into the oven (while it’s still cold).
  6. Bake bread for 20-30 minutes depending on your oven. It should be golden brown.
  7. Remove from oven dish so the base doesn’t get soggy.