Thought I'd share this yummy recipe. Soups and stews are always a good option because they are naturally allergen friendly, unless you are allergic to veggies; and I know a lot of people who think they are. Most soups and stews don't need stock or gravy powders providing you have have bones. They are, by far, one of the easiest things to cook from scratch. All you need to do is cut everything up and let it boil. Although I would recommend using parts of the chicken that have larger bones as smaller ones can get lost in the soup and present a choking hazard. Chicken thighs are ideal. However you could make stock from scratch and add it too the soup rather then incorporate the stock creation into the soup process - and I will create a how to for home made stock.
Ingredients:
Chicken on the bone; 400g, diced with bones seperated
Small sweet potato; washed, unpeeled, and diced
Medium carrots; 2, diced
Mushrooms; 4, diced
Spinach; 2 handfuls, washed
Onion; 1/2, diced
Tin diced tomato; with juice
Small tin of sweetcorn
Sage; 1 1/2 teaspoons
Thyme; 1 1/2 teaspoons
Chives; 1 teaspoon
Garlic; 5 cloves, peeled and minced
Water
Directions:
Cook off the diced onion and the brown the diced chicken pieces. Add the bones, root vegetables, sweetcorn, tomatoes, tomato juice and all herbs. Top with water so that the veggies are covered and bring to a boil. Simmer on medium for 45 minutes, uncovered, stirring occasionally. Add the mushrooms and spinach and cook for a further 10 minutes. The soup will be ready to serve; carefully remove the bones.
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