Old Style Daily Sunday 18 January 2026

YorksLass

@dp1 - Here's my recipe for chicken noodle soup.  Makes 6-8 portions, halve quantities if this is too much.

450g skinless/boneless chicken thighs (4 or 5)
140g noodles (Angel Hair are best but any will do)
28g butter
1 large onion, chopped
2 large carrots, chopped
2 stalks of celery, chopped
1 heaped tablespoon minced garlic (about 4 cloves) but less if you don't like it too garlicky
2 bay leaves
1/2 teaspoon dried thyme
S & P to taste
Fresh parsley for garnish (optional)

1. Poach the chicken thighs in approx 2 litres water until cooked; place chicken pieces on a plate to cool and reserve the poaching water.  When cool enough, shred the chicken.  *
2. In a large pan, melt the butter and gently cook the vegetables (stir occasionally to prevent sticking) until softened slightly and the onion is translucent but not browned.  5-6 mins
3. Stir in the garlic, bay leaves and thyme.  1 min
4. Pour in the poaching water (add a chicken or vegetable stock cube for extra flavour), cover and bring to a gentle simmer and season to taste. 15-20 mins
5. Return the shredded chicken to the pan.
6. Add the noodles - cooking time will vary according to type used.  A couple of minutes for Angel Hair or 10 mins for egg noodles.
7. Remove the bay leaves before serving, add parsley garnish if using.

- Keeps in the fridge for 3-4 days or freeze for up to 3 months (but don't add the noodles!  Instead add these when re-heating.) 
- For extra 'zing', add a dash of lemon juice, fish sauce or Worcestershire sauce.
- Alternatives to noodles: broken bits of pasta or leftover rice

* I do this step the day before as I use thighs with skin on/bone in as they're not only cheaper but also add more flavour to the stock.  Refrigerate the poaching water overnight to make it easier to skim the fat off the top and either discard or use in place of the butter.

Lentil & bacon recipe to follow.      

YorksLass

Lentil & Bacon Soup (Serves 6)

1 tablespoon oil
115g (4 oz) lean streaky bacon (rinds removed) and chopped (packs of cooking bacon are a cheaper option)
1 large onion, finely chopped
2 carrots, chopped
1/4 celeriac, chopped (a couple of sticks of celery are a good substitute)
225g (8 oz) red lentils
1.5 litres (2 1/4 pints) chicken, vegetable or ham stock 
2 tablespoons tomato puree
S & P

1. Heat the oil in a large pan and cook the bacon, stirring occasionally until it just begins to brown
2. Stir in the onion, carrots and celeriac (or celery) and cook gently for about 5 mins, stirring occasionally, until the onions are pale golden brown
3. Stir in the lentils, stock and tomato puree.  Bring to the boil, cover, reduce the heat and simmer gently for about 30-40 minutes until the lentils and vegetables are very soft.
4. Leave to cool slightly, then tip into a food processor or blender and puree until smooth.
5. Season to taste, reheat and serve.  Top with a swirl of double cream or some grated cheese if wanted.  Good with crusty bread.  

- Can be made in a slow cooker.  Prepare as steps 1 and 2, tip into the SC.  Add lentils, (hot) stock and tomato puree.  Cover and cook on High for 2-3 hours or Low for 5-7 hours.  Continue as step 4 and either serve straight away or return to the SC and leave on Low until ready to serve.
- Cool and freeze at the end of step 4.  When defrosted the soup may look a bit 'grainy' but will become smooth again when re-heated.
- For a bit of extra spice, add some curry paste to taste.

Gers

TravellingAbuela said:

GERS Brown lentils are bigger but don't need overnight soaking. They have a sort of a strong earthy flavour.  I looked for some in Sainsbobs while we were in yesterday in case I am tempted to make the soup, but they didn't have any! So it might be Amazon here I come! x

Thanks @TA - I have loads of green ones though never soak them. For my lentil and leek soup I just bung them in and cook until soft.  Today I've again made the Mary Berry fast tomato soup and added in a tin of borlotti beans, I wanted to experiment away from lentils.  I've bought some tinned ones for the next time as the soup itself doesn't really much cooking. 

Floss

@dp1 Youngest & wife went to Pompeii when they stayed near Naples - said it was incredible, but go early before it's too busy, also the trains from there can be a bit bonkers. Corfu has some lovely places - Paleokastritsa, the Achilleon Palace & the Old Town are really interesting. I've always fancied Crete and think that might be next year's destination.