Tuesday, 11 July 2006

Stuffed Creamy Chicken & Vegetables Soup In Loaf

This is a very easy and quick to prepare meal. You can either use the it to stuff into a loaf or as a sauce for spaghetti or baked rice and it can be served in anytime of the day like breakfast or dinner.

The ingredients used can be varies from individual preference. Like you can choose any type of mushrooms like button mushroom, shiitaka mushroom or even can mushroom. You can add in celery if you prefer or change the soup base to corn, mushroom or pumpkin etc.....

For this meal, I stuffed all the cook ingredients into a pre-baked medium French loaf and serve with some extra fruits to make it more colourful and appetizing.

Ingredients:
3-4 Medium French Loaf
1/2 Chicken Breast
1/4 Broccoli
10-15 Baby Potato, cut into halves
1 Small Carrot, cut into cubes
1/2 Brown Onion, cut into small wedges
8-10 Mushroom, cut into quarter
500ml Instant Creamy Soup(2 packets or 1/2 can)
300ml Water

Methods:
1. Wash, trim and cut the chicken breast into small cubes. Marinate it with some white pepper, soy sauce and cornstarch and set aside in the fridge for at least 30 minutes.
2. Wash, peel and cut the potato, carrot, mushroom and onion into small bite size.
3. Cut the broccoli into small florets and soaked in water for about 15 minutes, rinse and blanch in hot water, rinse and set aside.
4. Prepare the instant soup(I used Campbell instant cream of mushroom and chicken) according to the cooking instruction stated.
5. Preheat a small saucepan with 1 tablespoon of olive oil, saute the chicken pieces(coat with some extra cornstarch first) until golden brown then add in the brown onion and mushroom.
6. Keep on stirring until fragrant then add in the carrot and potato and saute for 1 - 2 minutes then add in the prepared soup and bring to boil.
7. When boiled, lower the heat and simmer for 15 - 20 minutes on low heat until the potatoes and carrots are tender. (stir the soup on and off to prevent it from sticking to the pot)
8. Lastly add in the blanch broccoli florets and stir till combined. Remove the pot from the stove and sprinkle some extra pepper on top.

Assemble The Loaf:
1. Put the loaf either in the oven or toast for 1 minutes to make it abit crisp and hard.
2. Use a sharp knife to cut the top 3/4 off so that it resemble like a box with opening, then dig out all the fresh to make it hollow. Repeat for the rest of the loaf.
3. Put hollow loaves into the toaster or oven again to bake for another 3-5 minutes until crispy and harden.
4. Remove, spread a thin layer of margarine on it then scoop the chicken & vegetables soup into it and serve immediately. Posted by Picasa


5 comments:

  1. hi, this seems easy for me. will sure bookmark this recipe. :)

    ReplyDelete
  2. Ellena, nice all-in-one-meal. Lovely :)

    ReplyDelete
  3. ellena, this is really pretty! like the ones sold in delifrance =) just wondering, yours really look like a bowl. can b done using french loaf meh?

    ReplyDelete
  4. Yup.. i get those small fat french loaf from the market... Chong Pang Market got alot leh.. if u want to try can get from the barkey there :p

    ReplyDelete
  5. oh ok i get it. small french loaf so you only hv to cut a hole in the middle. i tot u got those long ones and was wondering how u make a bowl since u gotta slice the loaf into half LOL. thx ellena!

    ReplyDelete

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Ellena (Cuisine Paradise)

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