stock pot

Cookware Items Used In This Recipe:8 Quart Stock Pot

Get Well Soup

Chicken Breasts, bone-in, skin-on,

Water

Carrots, chopped medium

Parsnips, chopped medium

Celery Ribs, chopped medium

Yellow Onion, chopped small

Salt

Bay Leaf

tbsps Fresh Parsley, minced

Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.

Place the chicken breasts skin-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance and the skin is nicely browned, about 6 minutes. Transfer the chicken to a plate and set aside.

Add the water, carrots, parsnips, celery, onion, thyme, 3/4 teaspoon salt and bay leaf. Stir to combine, scraping up any browned bits. Remove and discard the chicken skin and return the breasts to the pot.

Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the chicken is cooked&amp;nbsp;through and the vegetables are tender, about 45 minutes. (After about 10 minutes give the lid a quick spin. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal then reduce the heat medium-low and continue cooking as directed.)

Remove the pot from the heat. Transfer the chicken to a plate and set aside until cool enough to handle. Pull the meat from the bones and shred or cut into bite-sized pieces. Stir the chicken and parsley into the soup and season with salt if needed. Heat over low heat until the chicken is warmed through. Serve.

It's filling, all-in-one meal consisting of meat, vegetables, soup and also wrapping of dough that makes the entire meal very delicious and satisfying.

All-in-One Soup Dumpling Recipe

L chicken stock (liquid)

flour

water

tbs gelatine

chicken stock (liquid)

cabbage

500 g pork mince

onions

tsp minced ginger

soy sauce

tsp sesame oil

water chestnuts

Step 1

Add half a cup of Massel chicken stock with half a tablespoon of gelatine. Put in the fridge till it becomes a jelly like consistency

Step 2

Put flour and hot water into food processor and process to a ball. Tip on to board and knead for 10 minutes till shiny. Wrap in cling wrap and leave aside for half an hour.

Step 3

Chop 2 pieces of the cabbage and add to a mixing bowl, then add the remaining filling ingredients, but leave the other eight pieces of cabbage.

Step 4

Take a small bowl out and line with cling wrap. Line it with the cabbage leaves, and leave the sides overhanging. Divide the mixed pork mixture into 4. Take a portion of the pork mixture and put it into the cabbage lined bowl. Fold the cabbage over the pork mixture. Gather the cling wrap and twist securely at the top. Repeat steps for the remaining three portions as above. Put in fridge.

Step 5

Step 6

Remove dough from cling wrap and divide into 4 portions. Flatten each portion to a size of a bread plate. Take the pork mixture from the fridge, unwrap it and then place in the centre of the dough. Gather the dough at the top and press the top of the dough together to secure the pork mixture.

Step 7

Put dumplings in a steamer for 15 minutes. Next, heat the stock.

Step 8

Get a bowl and take the dumpling out of steamer and place into a bowl. Pour some stock over the dumpling and garnish with coriander before serving.

Chicken and Pearl Barley Soup recipe

chicken

onion chopped

leek

carrots peeled sliced

fennel

garlic

tbs parsley fresh *to decorate

thyme

bay leaf

pearl barley

chicken stock powder

black pepper

celery

Add chicken, onion, leek, carrots, fennel, celery, garlic, thyme sprigs, bay leaf, chicken stock powder and water to a large pot. Cover with lid, and bring to boil, then reduce the heat and simmer until the meat is soft and easy come off from the bones (Don't forget remove the scum).

Transfer the meat into a bowl, leave to cool, then remove from bones and cut to smaller pieces.

Add barley into soup and cook until soft. Use tongs to remove thyme sprigs and bay leaf. Return the meat back into soup, stir taste and season with salt and pepper.

Serve the soup hot on it's own or with fresh bread roll and garnish with parsley.

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5348771529001-6030942678001

A warming, spicy chilli beef perfect for winter.

My Hot, Hot, Hot, Chilli Beef

vegetable oil

kg beef mince

brown onion diced medium

tbs cumin

tbs smoked paprika

tsp chilli powder

tomato

tomato paste

beef stock cube

jalapeno chilli diced

ghost chilli finely chopped

Carolina reaper chilli finely chopped

red capsicum diced

green capsicum diced

kidney beans

Heat large saucepan or stockpot pan with oil. Add onions and cook until soft. Add mince and cook, stirring to break up the lumps, until browned. Sprinkle with cumin and paprika and cook for a few minutes, stirring. Add tomato paste, and cook for 2 minutes,stirring.

Add all other ingredients apart the stock, kidney beans and water. Cook for 5 minutes stirring occasionally.

Add red kidney beans and stock to the mix, and stir. Reduce heat to a simmer and cook for approximately 1hour or until thick, stirring every so often to prevent burning.

Once cooked to desired consistency serve with steamed basmati rice and sour cream or as nachos topping.

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Get Well Soup

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Top 4 stock pot recipes from across the web

The most viewed stock pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Get Well Soup

All-in-One Soup Dumpling Recipe

Chicken and Pearl Barley Soup recip...

My Hot, Hot, Hot, Chilli Beef

The most viewed stock pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine