Hello everyone! I hope you had a lovely and relaxing Easter weekend. 💛
The theme for Together Tuesday is to do an activity together with someone in your household. In my house we often cook or bake together, it’s great fun working as a team and having another pair of hands to help is really useful, plus you can split up the tasks and all add something to the dish to make it super special.
My recipe today is for Chicken & Vegetable Soup with Cheese Scones. On Tuesdays we usually make soup with the leftover chicken from our Sunday roast, and it tastes pretty delicious.
Without further ado, let’s get cooking!
Chicken & Vegetable Soup
1 stock cube
1-2 chicken breasts
1 small onion
1 large potato or 4 small potatoes
3 large carrots
1 cup of peas
2 small mushrooms
(the amount of each ingredient is a guide; feel free to use however much of each ingredient you like or switch them for something else! I love mixing it up and trying something new each week 😊)
1. Start by boiling a kettle and mix the hot water with the stock cube in a mug or jug until it has dissolved into a liquid.
2. Cut and place the meat into a large pan and pour over the stock.
3. Wash, peel and cut the potatoes and carrots and add to the pan.
4. Peel and dice the onion and add to the pan. (I’ve heard it can help to wear goggles, but we’ve actually started using frozen diced onion recently which works really well. 👍🏻 Frozen veg can also be a lot fresher and healthier than fresh as it’s frozen soon after picking so I would recommend trying it as it makes everything a lot faster and easier!)
5. Wash and slice the mushrooms and add to the pan.
6. Finally add the peas to the pan. (We’ve always used frozen petit pois but if you have fresh, make sure to wash and release them from the pods first.)
7. Place the pan on the hob and pour on some more water from the kettle until it almost (but not quite) reaches the top of the ingredients.
8. Turn to a moderate temperature, for mine that’s between 3 and 7, and heat for 45 minutes. Make sure to check on it every now and again to adjust the temperature to make sure it’s cooking but not boiling over.
9. When it’s done, remove from the hob and leave to cool for about 15 minutes. Then using a hand blender (or as we call it – a blitzer), blend until reasonably smooth.
10. Before eating check whether it is still warm enough, or reheat to serve.
11. We then pour any leftover soup into plastic boxes and store in the fridge or freezer for another day.
Whilst that’s cooking, we can get on with the cheese scones. This recipe makes about 4-6, but feel free to make more or freeze them if you would like. They’re especially soft and delicious when they’re fresh from the oven, or eaten the same day! You can also reheat them in the oven for a couple of minutes to soften them up and serve another day.
112g/ 4oz self-Raising flour
A small pinch of salt
1/2 tsp baking powder
20g/ 0.75oz salted butter or margarine
50g/ 2oz cheese, finely grated
1. Grease a baking sheet, we do this by rubbing a little butter onto the surface of the baking sheet that the scones are going to sit on so that they don’t stick to the pan.
2. Sift the flour, salt and baking powder into a mixing bowl, and rub in the butter or margarine, until it resembles fine breadcrumbs.
3. Stir in half of the cheese. I’ve found it works best to use a stronger or mature cheese for flavour as you can’t really taste mild cheeses once cooked. 😉
4. Add the milk a bit at a time and mix together until it combines as one ball of dough, I find it helps to use my hands for this.
5. Using a rolling pin, roll out the dough on a cutting board to about 2cm thick and cut into shapes using your cookie cutter.
6. Place each one onto the baking sheet, brush the tops with milk and sprinkle on the remaining cheese.
7. Bake in the oven at 220C/ 425F/ Gas Mark 7 for about 10 minutes, or until they’ve browned slightly and the cheese on top has hardened.
8. Place onto a cooling rack to cool.
9. To serve, cut in half and butter. 😋
I hope you enjoyed today’s post! What is something you and your family like to do together?
Click here to find out more about The Positivity Project and check back here tomorrow at 10am BST for my Wellness Wednesday post.
And don’t forget to check out:
- Ancine (Blog / Instagram)
- Beth Lucy (Blog / Instagram)
- Ella (Blog / Instagram)
- Erin (Blog / Instagram)
- Hedy (Blog / Instagram)
- Michelle (Blog / Instagram)
- Molly (Blog / Instagram)
- Sophie (Instagram)
who are working on this project with me!
Stay safe and best wishes,
Emily M x