Leamington and Warwick Living Jan - Feb 2023
The new year edition is here - but we’ve done away with the usual ‘new year, new you’ spiel and instead we’re focusing on things to banish the winter gloom and lots of inspiration in the kitchen, the home and for later life. Plus, you’ve got the chance to win lots of goodies, including a pet friendly holiday and adjustable dumbbells
The new year edition is here - but we’ve done away with the usual ‘new year, new you’ spiel and instead we’re focusing on things to banish the winter gloom and lots of inspiration in the kitchen, the home and for later life. Plus, you’ve got the chance to win lots of goodies, including a pet friendly holiday and adjustable dumbbells
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CHICKEN,<br />
NOODLE<br />
& CAVOLO<br />
NERO SOUP<br />
YOU’LL BE AMAZED WHAT<br />
YOU CAN CREATE WITH<br />
GREAT VEG<br />
www.discovergreatveg.co.uk<br />
Preparation time: 10 minutes<br />
Cooking time: 10 minutes<br />
Serves: 4<br />
INGREDIENTS<br />
1 tbsp olive oil<br />
1 onion, sliced<br />
1.2 litres chicken stock<br />
125g medium egg noodles (approx. 2<br />
nests)<br />
200g bag sliced cavolo nero<br />
250g roast chicken, shredded<br />
1/2 x 25g pack chives, snipped<br />
2 tsp light soy sauce<br />
METHOD<br />
Heat the oil in a large saucepan <strong>and</strong> fry<br />
the onion for 2-3 minutes. Add the stock<br />
<strong>and</strong> bring to the boil. Stir in the noodles<br />
<strong>and</strong> allow to softened <strong>and</strong> separate a<br />
little, then add the Cavolo Nero.<br />
Cover <strong>and</strong> simmer for 5 minutes. Stir in<br />
the chicken, chives <strong>and</strong> soy <strong>and</strong> heat<br />
through for a 1-2 minutes.<br />
COOKING TIPS<br />
Great for using up leftover roast chicken,<br />
but ham hock or prawns can also be<br />
used instead.<br />
14 | www.minervamagazines.co.uk
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