cheap, Chicken, Meats, Soup

Waste Not Want Not – Chicken Soup – (94p per portion)

When I was about 9, my parents got divorced. The best thing they ever did in my opinion. They are as different as the sun and the moon and neither me or my brother have ever had any doubt that it was the best thing, they did for us. However, it brought a lot off changes into our lives. Some of them were good changes, however, it also brought its challenges with them.

I had to stay with my mum whilst my brother stayed with my dad. My brother is 4 years older than me. We were very close and still are very close, even when we don’t see each other that often.  I was only allowed to see my dad every other weekend and it was hard, as I had always been very close to my dad. Anyone who knows us, says there is no doubt I’m his daughter. Both with looks and the ways we are. I got a lot of positive traits from my dad.

One of the things I really enjoyed when I used to visit my dad and brother in the weekends, was the food he used to cook for us. My dad is a really good cook, he loves cooking and puts a lot of care into it.  Whereabout my mums cooking is rather horrendous (sorry mum) and more, let’s put this in a pot and cook it as quickly as possible. My mum’s food is either really plain or very hot and unbalanced.  There are only one or two meals she really cooks to perfection.

One of the things my dad often cooked for us was soup, not always chicken soup but often and ohh my days how I loved it! To this day when I visit my dad in Denmark, I always ask him if he can make me soup. He normally does it as he knows it makes me very happy!

I have recreated the recipe he used, however, changed it slightly as I wanted to make it from leftover chicken from Sunday roast, instead of from a whole chicken.  It almost tastes the same, but it will never be as delicious as the one my dad makes. Even if I use his recipe, it’s just not quite right.

Also, I haven’t made the traditional Danish meatballs and flour balls (melboller) we normally add to the soup back in Denmark, mainly as I still haven’t mastered the technique and they therefor don’t taste quite right.

The good thing is, that if you got enough leftover chicken meat and about 250ml soup you can turn all of this into a gorgeous chicken pie. If you are planning to make a pie, then you need about an extra 400g of chicken and 250 ml of soup.

Blip enjoyed the soup, Flipper didn’t but then he does have tonsillitis and an ear infection.

I served the soup as a starter before the chicken pie and I also have had it a few more times since.

I added a bit of pasta in for the kids, however, you can leave this out if you wish.  I would recommend Anellini or Filini pasta, as they take very little time to heat up. You would only need a small handful of this.

The soup freezes perfectly as well

Chicken soup


At least,  4 as a main course.


For the soup:

1 carcase
1 onion
2 Carrots
1 leek (green and white part)
1 thumb sized piece of fresh ginger
2 celery sticks
2 whole garlic cloves.
2 litters of water
Salt and pepper

Filling for the soup:

400 g chicken
2 leeks
2 carrots
50g Anellini or Filini Pasta (optional)
Salt and pepper


  1. Clean the leek and chop into 1 cm discs, also cut the carrots into 1 cm pieces, cut the onion into quarters, unpeel the garlic and slice the ginger into 5 match sticks.
  2. Add the carcase to the pot, and all the vegetables for the soup, (remember to reserve the vegetables that are for the filling of the soup). Now add the 2 litters of water and a teaspoon of salt and pepper. Put the lid on and gentle boil the soup for 1 hour and 15 minutes.
  3. If any white forms on the soup whilst simmering, gently remove with a spoon and continue to cook. You may have to do this several times during the cooking time. This ensures that the soup stay nice and clear.
  4. Now prepare the filling for the soup, ensuring the leftover chicken is cut into bite size pieces, peel the carrot and cut into 1 cm round disks. Also ensure to clean the leeks thoroughly and cut into 1 cm disks.
  5. After the 1hour and 15 minutes is up, sieve the soup and discard all the vegetables and the carcase of the chicken.
  6. Place the now clear soup back on the stove, season with salt and pepper and add all the filling for the soup. Including the pasta if you are planning to use it. Let it simmer for another 15 minutes or until the carrots are nice and soft.


Bon Appetite as my grandad would have said.



These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

–          This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.



Chicken +(carcase) £1.50

Onion 10p

Carrots 18p

Leek £1.50

Ginger 15p

Celery sticks 10p

Garlic cloves. 6p

Pasta 99p/400g) x50g = 13p (

Salt and pepper 2p

Total cost = £3.74 Per portion (3.74/4) = 94p per portion


Soup, vegetarien

Homemade roasted garlic and tomato soup.. Hygge food! (68p per portion)

Now, as you may remember I’m Danish, but living here in the UK. I have brought a lot of the Danish traditions with me. One of the things Denmark is well known for is “Hygge”, a form of cosiness. For me “Hygge” is very clearly connected with food and lovely people and a cosy atmosphere.

However, this does not mean you can’t experience “Hygge” even if you are on your own. “Hygge” exist where you create it. If I feel a bit cold and down, nothing makes me happier than comfort food, and I always got a homemade tomato soup on standby in the freezer (so much better than tinned).

I made a batch the other day and froze down in portions, and it was a very good choice as that day Toddler “Blip” wanted a picnic in the park. So, of to the playground we went where he had sandwiches and juice. Sitting on a small towel, (this was to resemble the picnic blanket). He really enjoyed the picnic, and afterwards we played.  Yes, I joined in on the playground and it was fun. Luckily, Baby “Flipper” was nice and warm and sleeping in his pram.


When we finally came back home, I was freezing, and needed something nice and cosy to keep me warm, so homemade tomato soup it was. Picnic in October is slightly too cold for me.

Continue reading “Homemade roasted garlic and tomato soup.. Hygge food! (68p per portion)”

Fish, Prawns, Soup

Spicy, warm and filling soup!

So I already decided on Thursday that we where going to have a warm lovely soup on Friday. It ended up being a Chinese style soup, even though, it was meant to be a Japanese inspired soup but I didn’t fancy egg or pork. I already had taken up the Stock which was a Chinese hotpot based stock (ill cover this later down), I had tofu in the freezer and some lovely Chinese dried mushrooms, noodles and spring onions.
All I needed to buy were some lovely prawns as we were out of them. I always find Prawns in Sainsbury’s are extremely expensive. It’s the same in any of the big supermarkets, especially if they are kingprawns and uncooked, froozen or fresh they are expensive. Sainsbury’s does Raw Jumbo King Prawns 225g for £4.50. However, I found that in my local Londis which got a huge asian department they sell frozen king prawns 1 kg for £8.45, which is so much cheaper. The quality is top notch as well.

Per 100 grams of Sainsbury’s prawns you pay £2.00

Per 100 grams of Londis prawns you pay £0.85p

So remember it is always worth checking out your local shops for good offers. For once, I won’t calculate the price of the meal totally on Sainsbury’s price as most of these products come from the Asian stores or Londis. Really the only thing from here that I think you could buy in Sainsbury’s is the Prawns/Spring onions and Pak Choi.

The recepi is actually based on the aftermeal we often have had after eating Chinese Hotpot with friends.

Chinese hotpot is a very special experience, and I will hopefully be writing a post about this next week as this bank holiday weekend we are suposed to have one.

My Spicy, warm and filling soup! 

Good for colds or too warm you up on misserable cold and wet days

Serves 2-3


500ml, Hotpot stock (this is spicy)

100g frozen prawns around 9 (3 each, if cooking for three)

15g black dried fungus (small handfull)

250 g firm tofu, cut into 2 x 2 cm squares (if not firm it is best if it is frozen, cut it into squares first drain of water and freeze, even firm tofu is better like this).

3 spring onions

2 Medium sized pak choi

100 g noodles

I normally always would have some of the stock frozen, as I use it to slow cook chicken wings/drumsticks in. Then take them out and freeze indivdually for Nando style chicken wings at another point. Then I would freeze the stock in individual boxes normally 4, 500 ml boxes. However, if you want to make this directly from packet, just throw it all in a pot with at least 1l of water and boil for good 10 minutes to get the taste proper released. I would recommend to split up this stock as if you use it all it may be rather spicy. But adjust to taste.

1. Soak the black fungus in cold water for 30 minutes (or according to packet).

2. Defrost your prawns

3. Cut your Pak choi into 2 cm pieces.

4. Cut all you spring onions fine.

5. Cook your noodles according to the packet, when done, run under the cold water and set aside.

6. Now add your stock to a big pot and add 1l of water to it. Bring it to the boil. When boiling, you add the Fungus and the tofu, cook at least until Tofu is defrosted and until the Fungus is easy to eat around 10minutes. The more you reduce the stock the spicier it becomes.

7. Then add your Pak choi and boil for another minute before adding the prawns. When the prawns are done 5 minutes, take the pot of the heat.

8. Add a small amount of noodles to two bowls; add the soup, making sure to get all things into it. Then in the end put on the spring onions. Extra chillies could be added if you wish. But taste first as this stock is spicy in it self.

9. Serve straight away and enjoy.

 Bon apetit

This soup is very forgiving, if you fancy, you could add chicken/pork, more or less vegetables etc. It’s really up to you.

At one point or another I will try and make the stock myself.

Mr Blip loved the tofu, which I was really suprised about; he also had 1 prawn, loads of noodles, a bit of pak choi. So I was pleased.

Hotpot stock (£2.65/4)=£0.66 (little sheep hotpot)

Frozen prawns = £0.85 (Londis)

Dried fungus (£2.55/100g) x 15g = £0.38

Firm tofu (£1.35 / 1100g) x250g = £0.31

Spring onions (£0.45 /6) x 3 =£0.23 (Sainsbury)

2 Medium sized pak choi = £1.20 (Sainsbury)

Noodles (£1.20 / 390g) x 100g = £0.31p (Sau Tao Plain Noodles)

Total cost £3.94 Per Person £1.31

The good thing about this recipe is that you can easily make it stretch further, a bit more noodles a few more prawns and just more water in the stock and it doesnt get much more expensive.

There are only few prawns as you get plenty of protein from the Tofu.

The following products are the ones I used for the recipe. However, you could change the noodles to any noodle you like and for the fungus I have used fresh mushrooms before. Slightly changes the taste.

Little Sheep Hot Pot Soup Base Hot (小肥羊 火鍋辣湯底料)… £2.65

Natural Tasty Dried Black Fungus Wan Yee (自然之風味一級黑木耳- 雲耳)… £2.55

Tofu King Fresh Tofu Medium Firm (嫩豆腐)…£1.35 (1.1kg)

Sau Tao Plain Noodles – Non Fried (壽桃牌陽春麵)… £1.20