Grubs Up Everybody!

Morning readers! How are you today? Here in the land of the Worlds Biggest Fridge Magnet, I have to be honest and say things are pretty cool. Yesterday not much happened so I have decided to give you a bonus recipe of Chilli Chicken Soup so read on for the instructions, it’s delicious!

Because yesterday was a rest day, I decided to take full advantage of it as Mum said she was walking the dog. This was probably just as well because I think I may have strained a hamstring yesterday doing one of my many gym exercises before walking whereas I normally walk before the gym so am warmed up a touch and maybe prevent myself getting any injuries. Not that I’m annoyed or anything, it feels good to have a tight hamstring, makes me feel like I am actually doing something strenuous and it’s making a difference.

As there is no activity to report on as such (Apart from an hour or so with the NLP Therapist, I spent the entire day working to get a few thousand more words added to the novel) I have, like I say decided to give you a bonus recipe of a soup I made up from simply picking up some fresh ingredients from the supermarket and adding them to some I already had in the house. This Chilli Chicken soup is an absolute to die for, easy to make dish that’s full in flavour, ingredients and nutrition. I made this a couple of days ago and it has refrigerated absolutely fine since then although I am giving it quite a pasting as I can’t believe how tasty it is!

What more could a hungry soul want?

Chilli Chicken Soup

IMG_0977Ingredients are simple and straight forward. Remember though the portions are set out to cook and NOT to eat! You can divide it all up into smaller portions once the cooking has taken place.

  1. Half a punnet of chestnut mushrooms
  2. 300gms Chicken Filets In Hot Spicy Jalapeno Marinade
  3. Half a tray of baby sweetcorn
  4. Two chilli’s
  5. A Handful of Garden Peas
  6. 1 Medium Onion
  7. 1 large clove of garlic
  8. 500mls of Chicken Stock
  9. 150gms Soup mix
  10. Chilli Paste to taste

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Put the soup mix into a bowl and add hot water. Completely cover by a good inch or so to allow the starches to be released from the mix.

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Chop and dice a medium onion and garlic clove.

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Add to some hot oil in a large pan and start to brown off.

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Again I have used a pre marinaded chicken but am sure there will be a recipe for anyone who cannot get to a Waitrose Supermarket…. ūüėČ

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Add the chicken to the onions and garlic once browned off and start to brown the chicken.

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Prepare the rest of the ingredients as above.

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Remove the spicy marinaded chicken from the pan once cooked and put to on side.

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Leaving you with the juice of the chicken, the onions and the garlic. Remove from heat for a moment.

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Make up the chicken stock by adding stock pot (or similar) to 500mls of hot water.

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Add the chilli paste to the cooked chicken juices, onions and garlic whilst off of heat.

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Strain off and rinse the soup mix after allowing to soak for 45 minutes to an hour.

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Then add to the pan with the paste, cooked onions and garlic etc

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Add the chicken stock and the garden peas then and return to the heat.

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Allow the soup mix to cook insuring all flavours are absorbed, before separating the soup mix, peas and other ingredients from the liquor (Sorry, forgot to photograph this part!)

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Put approximately half of the soup mix and ingredients into the pan with some of the cooked chicken, add the liquor and some more hot water (add as much or as little as you like, I prefer a thicker soup so I never add too much)

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Take a liquidiser and start to agitate and liquidise the contents of the pan thus giving the soup its thicker, creamer consistency.

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The soup will start to change colour as the ingredients start to break down this reforming it’s consistency.

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Add the removed soup mix back into the liquidised soup.

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Add the tray of chopped fresh vegetables.

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Chop the rest of the chicken into small pieces

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Then add these newly chopped pieces to the soup. Bring to boil and allow to simmer for a good hour with the lid of the pan in place so it doesn’t reduce down too much. Serve hot on its own as there is no need for any rolls or other side dishes with this thick, hearty and spicy soup.

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Eh Voila! Simply delicious!

FOOD DIARY: Wednesday 20th May 2015

Qty Measure Food Calories (gr) Protein (gr) Carbs (gr) Fat (gr)
Breakfast  1  Biscuit  Weetabix  68  2.5  13  0.5
 1  50gms  Rachaels Yogurt  65  1.8  6  3.5
 1  100mls  Semi Skimmed Milk  49  3.6 1.8  4.7
 1  Handful  Blueberrys  30  0  0 0
Total (gr)
Lunch  1  300mls Chilli Chicken Soup  220  19  15.5  7
Total (gr)
Dinner  2  125gms  Cod Fillet  508  36.2  44.8  20
Total (gr)
Snacks  1  250mls  Protein Shake 149  20  12  2
 2  400mls  Tea  42  0  12  0
Total (gr)  1134  83.1  105.1  37.7
Water 2  500mls  Mineral Water  0  0 0  0

Obviously with no gym and no walking, there is little reason to screenshot the Jawbone readout, plus looking at the amount of pictures I took for my made up soup, maybe you’ve seen enough pic’s for one day!

Anyway, be sure to try the Chilli Chicken soup soon, it is easy to make and so so tasty, I cannot recommend it enough.

Back to normal exercise tomorrow so tune back in to see if the hamstring has eased off enough to train like a pro!

‘Till tomorrow,

Stay out of the fridge.

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