We’ve had taco night in my house for as long as anyone can remember. I could serve tacos every night of the week without any hint of grumble. But I do need variety so I don’t get bored myself.

And that’s how this collection came together. These are the recipes that I lean on when I want to add a twist to our family taco nights.

You’ll find a fantastic variety of flavourful fillings, smoky spices, crunchy slaws and fresh toppings. Plonk them on the table and let everyone build their own!

Taco Meat Recipe

5 from 6 votes

Hard to beat a classic. These crowd-pleasing tacos taste like they came from a proper taqueria, not a packet. The homemade spice mix sets them apart, and makes the beef rich and flavourful every single time. It's been on my family dinner table more times that I can count!

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Slow Cooker Pulled Pork Tacos with Cilantro Lime Slaw

4.67 from 9 votes

When I want to set things going in the morning and then feast for dinner, this is the one I turn to first. The pork becomes so tender in the slow cooker, so all that's needed are warm tortillas and a crunchy cilantro lime slaw. A big hit with guests too!

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Instant Pot Shredded Chicken Tacos

Perfect for nights when I need dinner on the table quick, these Instant pot chicken tacos are ready in under 20 minutes. The chicken becomes tender and flavourful, like it's been simmering all afternoon. Lighter than pork, but still incredibly satisfying.

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Black Bean and Corn Tacos with Cilantro Lime Slaw

Meat-free doesn't have to be boring! The beans are smoky and savoury, the corn brings sweetness, and the cilantro lime slaw adds freshness. I love putting these on the table alongside meatier options so everyone feels spoiled.

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Buffalo Cauliflower Tacos

Another meat-free option, and this one shocked me by how quickly they disappeared when I first made them. Cauliflower does an amazing job of soaking up the tangy and spicy buffalo flavour, and become crisp around the edges. Playful but still feeling like comfort food.

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Blackened Fish Tacos

I love these for when the weather becomes warm and I get in the mood for something lighter. The cod cooks quickly and ends up with a gorgeous crust. Perfect with a crunchy slaw. They may feel restaurant-fancy, but are quick and easy to make at home.

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Slow Cooker Pulled Lamb Birria Tacos

5 from 3 votes

To make taco night into an occasion, I'll pull out these pulled pork birria tacos. The slow cooker does the hard work here, and the lamb comes out rich and tender. They feel a bit indulgent, but are easy enough to fit into a weeknight rotation.

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5-Minute Blender Salsa Fresca

5 from 8 votes

Taco night needs toppings, and this blender salsa always makes an appearance at mine. Throw everything in your blender, blitz it up, and you'll have a fresh, tangy salsa in 5 minutes (or less!). Serve with tacos, or tortilla chips!

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Black Bean and Corn Salsa

5 from 1 vote

Another one that I never go without. It's a chunky salsa that adds a lot of bulk but is cheap and easy to make. Part salsa, part salad and delicious however you want to enjoy it. The textures and colours add so much to taco night!

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Pico de Gallo

This salsa screams 'taco night' for me. It's bright and flavourful, with fresh and fiery flavours that wake up other parts of the meal. Even better when you make it ahead so the flavours have the chance to mingle!

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Perfect Homemade Guacamole

4 from 2 votes

Tacos need smooth and creamy guacamole on the side. The bright lime zing in this version cuts through the rich avocado, and fits so well on any taco. We never have any left over!

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Queso Fundido with Chorizo

Something a little different that really takes taco night up a notch, this queso fundido is made oozy and smoky from the addition of chorizo. Completely irresistible when served with crunchy tortilla chips. Perfect as a taco night starter!

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Stuck for Sunday lunch? Look no further! Rack of lamb with pistachio herb and garlic crumb is a heartbreakingly tender roast and a jaw-dropping centrepiece. And, unbelievably, this sensational seasonal dish takes a mere 35-minutes oven time. 

This lamb recipe is a modest 2-4 servings. If you’re planning a bigger Easter gathering but still want to showcase the best of Spring meat, a whole roast leg of lamb with mint will stretch between 6-8 diners.

The colours are finally creeping back into the English countryside. Spring is here! Yellow daffodils have sprung up, blue tits are fluttering to hedges, and white magnolias are blooming in my garden. And fresh green grass is rolling out like a glorious carpet. 

And good grass means good meat. It’s the end of lambing season in the UK (February and March) and ewes are chomping the lush grass, nourishing their newborn lambs with their mothers’ milk. 

In a few weeks’ time this extra special Spring lamb will be available for consumption. Spring lamb is the young, milk-fed lamb that has a flavour and texture like no other meat and only comes around once a year (here in the UK). It’s worth noting that US-produced lamb is primarily grain-fed and therefore has a milder and fattier profile.

As my Welsh neighbours produce some of the best lamb worldwide, I never miss the opportunity at Easter. As usual, I’ll be serving a delicious and dramatic rack of lamb with all the seasonal vegetables I can get my hands on.

Herb crusted rack of lamb

Grass-fed lamb has a truly distinctive flavour. It tastes, well, grassy! If you have a good nose, you could detect its pastoral notes; heather, clover and dandelion, even wild garlic and herbs. 

Which is why flavour combinations like garlic, mint and parsley work so well. This roast lamb recipe compliments the heady meat with studs of garlic, and a piney pistachio, grassy parsley, and milk-rich butter crumb. 

Meat and mustard are a common pairing. In this recipe, the mustard also serves to hold the crust mixture to the lamb. I’ve used Dijón here as I find it less abrasive than English, and wholegrain interferes with the crunchy breadcrumb and chopped nut texture. 

Although the meat is devastatingly succulent already, I like a lick of gravy too. I think it’s important not to overpower the precious lamb here, so my recipe is simple and designed not to be too thick. 

What goes with it

This stunningly seasonal herb crusted rack of lamb should be garlanded with equally seasonal sides and dessert (if you can!). My table on Easter Sunday will look a lot like this:

• Boiled and buttered new pots with sliced spring onions
• Savoy cabbage gratin or miso butter roasted cabbage steaks
• Brilliantly colourful roasted asparagus and radishes
• Maple glazed young carrots, or purple sprouting broccoli with lemon and garlic
• Classic, custard-drenched rhubarb crumble 

Storage and leftovers

Rack of lamb is a convenient family-of-four-sized roast. The half rack will come with eight chops, so that’s two each. I’m not expecting any leftovers! Besides this delicate and tender cut does not keep well in the cold, the meat dries and toughens sadly.

That said, if you are stuck with a chop or two, the leftover roast meat will keep for 3-4 days in an airtight container in the fridge. You might want to remove the meat from the bones first though in order to save space!

The best way to repurpose the lamb leftovers is in a soup, stew or curry. Slice up the cold cuts and sprinkle into your dish while cooking.

More recipes to try

• Slow Cooked Mississippi Pot Roast
• Slow Cooker Lamb in Red Wine Sauce
• Pulled Lamb Birria Tacos (Slow Cooker Recipe)
• Spatchcock Roast Chicken in Breadcrumbs and Potatoes

Rack of Lamb with Pistachio Herb and Garlic Crumb

Rack of lamb with pistachio herb and garlic crumb is a heartbreakingly tender roast and a jaw-dropping centrepiece.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Dinner

Cuisine: British

Keyword: rack of lamb

Servings: 4 people

Calories: 585kcal

Author: Julia Frey of Vikalinka

Ingredients

• 1 rack of lamb (1kg / 2 lbs) fresh trimmed
• 1 garlic clove
• Salt and pepper

For the crumb

• 1 tbsp butter
• 30g / 1/3 cup This is an affiliate link.Panko breadcrumbs
• 1 clove garlic
• A pinch of salt
• 2 tbsp parsley chopped finely
• 2 tbsp pistachios chopped finely
• 1 tbsp This is an affiliate link.Dijon mustard

For the gravy

• 125ml / 1/2 cup white wine or rose wine
• 250ml / 1 cup beef stock or chicken stock (good quality)
• 1 tbsp cornstarch (cornflour)

Instructions

• Preheat the oven to 230C/450F. Slice a clove of garlic, then make small slits all over the meaty part of the lamb with the tip of a sharp knife and insert the garlic slices in them. Put on a roasting pan the ribs side down, then cover the ribs with foil to prevent burning. Season the lamb with salt and pepper, and roast in the preheated oven for 25-30 minutes or until the internal temperature registers 60C/140F. Remove to a cutting board and let it rest.
• While the lamb is roasting prepare the crumb. Melt the butter in a small frying pan, then add the minced garlic and breadcrumbs, toast while stirring until just golden. Then remove from the pan, season with salt and mix in the fresh parsley and chopped pistachios.
• Set the oven to broil (grill), brush 1 tbsp of Dijon mustard over the fatty side of the lamb, then press the crumb mixture into the surface. Broil for 1-2 minutes until golden. Take out of the oven and let it rest for 15 minutes.
• While the lamb is resting, make a quick gravy. If you have any lamb drippings at the bottom of the pan transfer them to a saucepan while discarding the fat. If you have no drippings and mostly fat, skip this part.
• To the saucepan add the wine and let it simmer until it reduces in volume to a half, then pour in the stock and let it simmer over medium heat for a few minutes. To thicken the gravy, add a slurry of 1 tablespoon of cornstarch and 1/2 tablespoon of water, stir with a whisk for a smooth gravy, continue simmering for the desired consistency.
• Slice the rack of lamb sliding a sharp knife between the bones. Serves with gravy. You should have 250 ml (1 cup) of gravy.

Nutrition Facts

Rack of Lamb with Pistachio Herb and Garlic Crumb

Amount Per Serving

Calories 585 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 21g131%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 19g

Cholesterol 102mg34%

Sodium 317mg14%

Potassium 452mg13%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 21g42%

Vitamin A 274IU5%

Vitamin C 3mg4%

Calcium 53mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Here to make you cabbage converts, savoy cabbage gratin is roasted cabbage steaks smothered in a thick, creamy and luxurious leek and cheese sauce. Make these sweet, soft and tender wedges this Sunday to accompany your roast!

Here for the gratin but not so much the cabbage? Safe and sweet butternut squash dauphinoise will satisfy that cozy craving in the same cheesy-bake way.

I am a self-confessed cabbage lover, maybe it’s my Russian roots, but it’s so disappointingly underused in domestic kitchens in the UK and North America.  I get it, it has a bad reputation for being:

1. cheap, but surely that’s a bonus?! 
2. smelly, which is actually due to a high fibre content, so also a win. 
3. overcooked and mushy- easily avoided with the right recipe.

So, here are a few to tempt you:

miso butter roasted cabbage wedges – my favourite cooked cabbage recipe ever, no wait, my favourite vegetable side dish ever. 

braised red cabbage– slow-cooked until soft and intoxicatingly aromatic (in a good way!).

braised cabbage with beets and bacon – a colourful side dish that makes use of budget-friendly white cabbage.

savoy cabbage recipes just remind me of my childhood, and stuffed cabbage rolls (golubtsi) are quintessentially Eastern European.

sauerkraut; raw, fermented, tangy white cabbage that’s incredibly good for your gut and goes with anything. 

Which cabbage recipe will convert you?

Oven roasted cabbage steaks

Savoy cabbage is the darker green, round, crinkly-leaved one. And it’s these pretty, frilly leaves that make it a great gratin option. The gentle wrinkles and scooped leaves capture the creamy sauce so every mouthful is a cheesy delight. Make sure you choose one with tight leaves so they don’t catch during the initial roast. 

This dish requires a few steps, but the payoff is a meltingly soft, luxuriously creamy and deliciously moreish dish. So, worth it! Basically, there are three distinct stages: 

1. roasting the wedges to soften the leaves, concentrate the natural sugar and lightly char the outer leaves- keep an eye on that!
2. making the Béchamel (if you make your own mac and cheese you can make this!)
3. baking the pre-roasted cabbage steaks under the Béchamel blanket until irresistibly bubbly

This cooked cabbage dish, a cousin of cauliflower cheese and ever-popular dauphinoise potatoes, will have everyone clamouring for more. 

What goes with it

There’s a time and place for gratinated vegetables and that is side-kicking a Sunday roast. This savoy cabbage gratin compliments glazed ham, spring lamb, pot roast beef or spatchcock chicken. You can’t go wrong. And this 8-person recipe is ideal for those big family get-togethers. 

In my house, we have a few must-haves when it comes to roast dinners: roast potatoes, homemade gravy, roasted carrots, and a vegetable cheesy bake of some description, and I think this cabbage gratin might have kicked cauliflower cheese off its spot. 

Storage and leftovers

Multi-step recipes can be intimidating, so if you’ve time, divide the labour over two days. You can get ahead on your roast dinner by prepping these roasted cabbage steaks and their sauce a day before. Keep it in the fridge until needed and then roast in the hot oven once you’ve taken the meat out to rest. Sound simpler?

Leftover cabbage gratin will keep in the fridge for 3-4 days. Reheat covered in the oven for 10 minutes. 

More cheesy side dish recipes

• Cauliflower Gratin
• Rosemary Potatoes au Gratin
• Tartiflette (French Potatoes in Oozy Cheese)
• Cheesy Potato Soufflé

Cheesy Roasted Savoy Cabbage Wedges

Savoy cabbage wedges roasted and smothered in a thick and creamy leek and cheesy sauce.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Side Dish

Cuisine: French

Keyword: savoy cabbage gratin

Servings: 8

Calories: 390kcal

Author: Julia Frey of Vikalinka

Ingredients

• 1 savoy cabbage cut into 8 wedges
• 1 tbsp This is an affiliate link.olive oil
• 1/4 tsp salt
• 3 tbsp butter divided
• 2 leeks sliced
• 3 cloves garlic minced
• 4 tbsp dry white wine or 1 tsp apple cider vinegar
• 3 tbsp flour
• 500ml / 2 cups double/heavy cream plus 4 tbsp
• 120g / 4 oz mature (aged) cheddar grated

Instructions

• Preheat the oven to 180C (160C for fan ovens)/350F. Cut the cabbage into 8 wedges right through the core, then remove most of the core but keep the leaves attached. Arrange the wedges on a baking pan, then brush with the olive oil on both sides and season with salt, roast in the preheated oven for 15 minutes or until the cabbage is softened and the outer leaves are getting slightly charred. Keep an eye on it to avoid burning.
• Meanwhile melt 1 tbsp of butter in a pan and add the sliced leeks, sauté over low heat for 15 minutes until soft, then add the minced garlic and cook for 30 seconds more, now deglaze with the white wine and let the liquid reduce to almost nothing.
• Add 2 tbsp of butter and melt, then mix in the flour until the mixture makes a loose paste, continue cooking while stirring for a minute, then slowing start mixing in the milk stirring the whole time to avoid lumps, bring to a simmer and cook for a few minutes until it thickens, then fold in half of the grated cheese and allow it to melt into the sauce, taste and add salt. Remove 250ml/1 cup of the cheese sauce from the pan and reserve for later.
• Take the cabbage out of the oven and arrange on top of the sauce, then pour the reserved sauce over the cabbage wedges and sprinkle with the remaining grated cheese, cover with tin foil and put back in the oven for 20 minutes or until the sauce is bubbly and the cheese is melted, then uncover and cook for 10 minutes longer or until the cheese is starting to colour.

Nutrition Facts

Cheesy Roasted Savoy Cabbage Wedges

Amount Per Serving

Calories 390 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 97mg32%

Sodium 258mg11%

Potassium 384mg11%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 5g6%

Protein 8g16%

Vitamin A 2702IU54%

Vitamin C 38mg46%

Calcium 205mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Not a fan of frying fish? If so, you are in very good company. I’m one of you, which is why I’ve spent years perfecting oven-baked salmon recipes that deliver all the flavour without the fumes, splatter, or lingering smell that haunts your kitchen for days.

It may have started as a practical solution, but it’s now become my favourite way to cook fish. That’s because baking salmon means tender, flaky results with minimal fuss and maximum return.

This collection is full of recipes I’ve turned to again and again, with glossy glazes, creamy sauces, one-pan wonders and even a glamorous pastry-wrapped showstopper. Here you’ll find weeknight heroes ready in 20 minutes, while others are destined for your holiday table.

So whether you’re craving something bright and Asian-inspired, comforting and creamy, or simply fast and delicious, there’s a baked salmon recipe here that will fit the bill.

Maple Mustard Glazed Salmon

I find this baked salmon recipe to be irresistible, so I always reach for it when I need a guaranteed win. It uses sweet maple syrup and tangy mustard to create the most gorgeous caramelized glaze. And because it's all done in the oven, there are no fish fumes to worry about!

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Baked Herb and Garlic Salmon with Panko Breadcrumbs

Think of this like the fanciest fish finger you can imagine. It tops baked salmon with a luxurious herb and garlic sour cream, then tops it all with a crunchy, golden Panko crumb. Just 10 minutes prep, then 10 minutes to cook. Perfect for when you want something special without the stress.

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Baked Salmon with Rosé Cream Sauce

5 from 5 votes

It may look like a stunner, but this baked salmon actually needs very little effort with maximum return. I wrap a whole side of salmon in foil with rosé, lemon and dill, let the oven work its magic. Then serve it with a dreamy rose cream sauce dotted with green parsley and pink peppercorn for extra drama. A showstopper that's practically foolproof.

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Asian Salmon with Carrot and Cucumber Slaw

4.88 from 8 votes

I've used Asian flavours for this salmon, marinating it in an aromatic mixture of soy sauce, lemongrass, ginger, garlic and lime with a touch of chilli. It then gets quickly oven baked until the whole thing is caramelized at the edges. Finish it off with a flavourful carrot and cucumber slaw to give yourself a scrumptious dinner that feels like a little holiday.

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Salmon Teriyaki with Bok Choy One Pan Dinner

5 from 5 votes

This is one of my favourite one-pan dinners. I marinate a salmon fillet in teriyaki sauce with garlic, ginger and soy sauce, then bake it in the oven with bok choy. It always delivers a delicious meal that is both light and flavourful. Why do I love it so much? It's exactly what we need when things get busy and an easy dinner is called for.

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One-Pan Chilli Garlic Salmon

5 from 1 vote

Another one-pan dinner than is always a winner! This chilli garlic salmon with sweet potatoes and Tenderstem broccoli can be ready in just 30 minutes, which means less time cleaning and more time doing literally anything else. If you love Asian flavours, this oven-baked wonder is about to become your new favourite.

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Salmon en croute (Salmon in pastry)

5 from 9 votes

Feeling fancy? This is the perfect salmon stunner for two. Top salmon with a mixture of mascarpone and minced kale, then wrap it in a flaky puff pastry and baked till golden. It can fit perfectly around plans too. Assemble it up to 12 hours in advance, and then bake it when you are ready. Get ready to feel downright glamorous!

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Salmon Cobb Salad with Lemon Dill Dressing

5 from 3 votes

A classic Cobb salad that uses lemon pepper flavoured baked salmon in place of chicken, along with a delicious lemon dill dressing. A salad that eats as a meal, it's a favourite for warm weather when you want something filling but light and fresh. Roast the salmon in the oven, then add it to the avocado, tomatoes, eggs and goat cheese.

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Budget-friendly, bullet-fast, high protein, low effort, crazy tasty. Shrimp pad Thai has it all. This egg, shrimp and noodles recipe is a 15-minute wok ride to the vibrant streets of Bangkok, hitting all the flavour stops along the way; sweet, salty, sour and of course, spicy. Are you ready?

Pad Thai is a street food fave. For a more roof-over-restaurant style meal, that’s still rice noodles and shrimp, choose Thai red curry with prawns and snow peas with a side of coconut rice.

Both my kids are at university now and cooking for themselves. I couldn’t bear the thought of them both living off instant noodles so, somehow, I managed to persuade them that this noodle upgrade still fit the student profile. 

Here’s my 3 reasons why every student should learn how to make shrimp pad Thai:

1. Quick to prepare: so there’s no FOMO while cooking.
2. Student budget-friendly, once you have the pantry ingredients (which will last all term and then I’ll send them back with more!).
3. Nutritious: eggs, shrimp, peanuts for protein and lime for Vitamin C! 

My mum-work is done!

Authentic pad Thai

Pad Thai is considered Thailand’s national dish. My recipe is as close to the authentic version as Western kitchens and convenience will allow! Did you know that traditional Thai homes have an indoor kitchen and an outdoor kitchen? Ahh! The freedom to fry at will! 

So, pad Thai literally means ‘Thai stir fry’, which sounds fairly open to interpretation, but an authentic dish will contain:

• The four-flavour balance: sweet (sugar), salt (fish sauce), spice (chillies), sour (tamarind purée)
• Thai rice noodles, soaked not boiled for perfect bite
• Bean sprouts, for crunch and veg-factor both in the dish and as a garnish
• Egg provides a just-scrambled and deliciously silky texture
• Shrimp, my choice of protein
• Dried shrimp – I actually skipped this!
• Peanuts, more crunch, more protein and very Thai
• Garlic adds a pleasingly pungent layer 
• Lime is usually a wedge on the side ready for squeezing to taste

The world famous rice noodle recipe is an intense combination of classic Thai flavours, a quick and easy cook (minimal chopping or mixing)- it’s a stir-fry after all, that’s high protein and fairly low budget. What’s not to love?

Serving suggestions

Street food-style, you’d sit on a tiny, white plastic stool next to the scorching hot wok your shrimp pad Thai was prepared in, and scoff your shrimp and noodles with a disposable fork and spoon from a polystyrene tray. You’d most likely drink a fruit shake (blended fresh fruit with ice) or a worryingly orange, iced Thai milk tea. 

Still peckish, or just can’t resist the rising aroma of boiled, fried or chopped snacks emanating from other street stalls? Perhaps you’d choose a refreshing (but spicy) som tam salad, or mini Thai fishcakes, grilled chicken skewers, or more noodles??

Storage and leftovers

This egg, shrimp and noodles dish will keep in an airtight container in the fridge for 2-3 days. Reheat in the microwave for 60 seconds. TIP: take the shrimp out for the first 30 secs and add in for the last 30. 

Or stir fry the leftover shrimp pad Thai in the wok with a splash of water and lime juice. Make sure the shrimp is cooked through to a food safe temp (70C/158F) before serving. 

More shrimp stir fry recipes

• Easy Shrimp Chow Mein
• Sweet Chili Shrimp Stir Fry
• Speedy Sesame Shrimp Stir Fry
• Shrimp and Broccoli Stir Fry

Shrimp Pad Thai

A quick and tasty stir fry packed with sweet, salty sour and spicy flavours.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Course: Main Course

Cuisine: Thai

Keyword: shrimp pad Thai

Servings: 4

Calories: 409kcal

Author: Julia Frey of Vikalinka

Ingredients

• 200g / 7oz flat rice noodles
• 300g / 11oz large shrimp (prawns)
• 2½ tbsp tamarind purée not sauce!
• 3 tbsp fish sauce
• 3 tbsp light brown sugar or palm sugar
• 2 tbsp vegetable oil divided
• 1 shallot
• 3 cloves garlic
• chilli flakes to taste, I used 1 tsp
• 4 green onions green parts only, cut into 2 inch length
• 2 eggs lightly beaten
• 200g / 2 cups beansprouts
• 35g / 1/4 cup roasted peanuts chopped
• 1 lime

Instructions

• Soak the rice noodles in hot water for 30-40 minutes until mostly softened. Mix the tamarind purée, fish sauce and the light brown sugar and set aside for the sugar to dissolve.
• In a large wok heat 1 tbsp of the vegetable oil and add the shrimp, cook until the shrimp turns pink on each side, then remove from the pan immediately and set aside in a bowl till needed.
• To the same add 1 tbsp of oil and bring in the chopped shallot, minced garlic and chilli flakes, stir fry for a minutes, then add the drained noodles with some of the water that is clinging to them and add the mixed sauce, cook while stirring for 1-2 minutes until the noodles are soft but still slightly chewy.
• Now move the noodles to one side  and break 2 eggs into the free space of the wok, let them cook for 30 seconds, then pile the noodles on top of them and cook for a few seconds longer until the eggs are set, then toss lightly to combine.
• Bring the bean sprouts, green onions, cooked shrimp and half of the peanuts into the wok and toss to combine until the onions are slightly wilted but the beansprouts are still crunchy and take off the heat. Serve the noodles with lime wedges and the remaining peanuts.

Nutrition Facts

Shrimp Pad Thai

Amount Per Serving

Calories 409 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 176mg59%

Sodium 1656mg72%

Potassium 458mg13%

Carbohydrates 66g22%

Fiber 4g17%

Sugar 16g18%

Protein 20g40%

Vitamin A 393IU8%

Vitamin C 13mg16%

Calcium 114mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

After a mind-blowingly original recipe like none you’ve come across before? Look no further than Chicken Marbella. This continent-hopping, two-step chicken thigh recipe has picked up a trunk-load of Mediterranean ingredients on its travels! Lift the lid to learn the secrets of this fruity and fragrant roast chicken dish…

Love oven roasted chicken thighs, but don’t have time to marinate? Spanish-style baked chicken thighs with potatoes is a sauce-free but succulent meal in less than an hour.  

Despite being named after a popular coastal Spanish city, Chicken Marbella is not a Spanish dish; the ingredients, chicken with prunes and olives, were borrowed from southern Spain and North Africa. And then first served up to fine-dining Americans!

Living so close to Spain, and with friends on the east coast, I’ve had plenty of opportunity to sample the best of Spanish fare, and I always come home bursting with cooking ideas too.  

My Spanish chicken in bravas sauce is another example of inspiration over authenticity, so you’re unlikely to find it on any Iberian menus. Unless someone’s nicked it!  I mean, it is that good.

The two-step Marbella chicken recipe

Essentially, a sweet and sour sauce-smothered roast chicken, the secret to its intensity of flavour, and retaining its moisture and tenderness, is marinating it first. It’s that simple! Two steps: marinate and bake! 

So, what goes in it?

Dishes of chicken and fruit are common in Morocco. You might have tried a steamy chicken tagine heavy with plump apricots or preserved lemon. This recipe calls for juicy bone-in chicken thighs and sweet, soft-soaked prunes, studded with savoury olives and capers.

Olives and capers bridge the Mediterranean gap between both lands and bring an umami brine. In fact, Morocco is the leading producer of capers worldwide.

Spain can be held solely responsible for the wine element! And this recipe contains lashings of it! I used a dry white as I had some open, but I could have just as easily used a rosé.

And fresh herbs. Lots of lovely Mediterranean herbs (five!) from either side of the water. This makes the meal intoxicatingly fragrant and uplifting.

Step one: All the ingredients, except the wine, come together to make the thick and syrupy marinade to cover the chicken. It’s important to marinate in the fridge for as long as possible (max. 24 hours, min. 3 hours). 

Step two: After marinating, add the wine and then roast. The chicken thighs will be caramelised and crispy on top, the meat and fruit will be soft and juicy, and the sauce will be irresistible.

When it tastes this good, who even cares where it came from?!

Serving suggestions

I can eat crusty bread or mashed potato with any sauce-rich dish. But given the Spanish and North African influences of the Marbella Chicken recipe, couscous or saffron rice would be colourful and exotic choices.

While the chicken thigh recipe is bursting with herbs and fruits, the sweet and briny dish benefits from a grounding green. A simple garden salador roasted summer vegetable salad with nuts both make for a bright side. 

Storage and leftovers

Leftover Chicken Marbella can be kept in an airtight container for up to 4 days. The flavours will meld and intensify over than time making it just as tasty the second time around.

Reheat, covered, in the oven at 180C/ 356F for 15-20 minutes. Make sure the chicken thighs are piping hot at their centre before serving. 

More chicken thigh recipes

• Cheesy Chicken Broccoli Rice Casserole
• Chicken with 40 Cloves of Garlic
• Mexican Chicken and Rice
• Braised Coconut Curry Chicken Thighs

Mediterranean Chicken Marbella

A fragrant roast chicken dish made with green olives and prunes.

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Marinating time: 12 hours hours

Total Time: 1 hour hour 5 minutes minutes

Course: Main Course

Cuisine: American

Keyword: chicken marbella

Servings: 8

Calories: 426kcal

Author: Julia Frey of Vikalinka

Ingredients

• 1 head garlic
• 1/2 tsp oregano
• 1 tsp basil
• 3-4 This is an affiliate link.bay leaves
• 3 tbsp red vinegar
• 3 tbsp This is an affiliate link.olive oil
• 2 tbsp brown sugar
• 200g / 1 cup green olives I used nocellara olives
• 170g / 1 cup soft pitted prunes
• 2 tbsp capers
• 1 tsp salt
• 8-9 chicken thighs
• 250ml / 1 cup dry white wine or rosé
• 1 tbsp chopped parsley to serve

Instructions

• Peel the cloves of garlic and chop them. (You can use a mini food processor for this task.) In a large glass or ceramic mixing bowl combine the chopped garlic, basil and oregano, bay leaves, red wine vinegar, olive oil and brown sugar. Then add the green olives (pitted or non-pitted), pitted prunes, caper, a good pinch of salt and the chicken thighs. Mix thoroughly to ensure the chicken is well coated in the marinade mix, then cover with a plastic wrap and refrigerate overnight or at least for 3 hours. 
• Preheat the oven to 180C/350F and arrange the chicken together with the marinade and all other ingredients on a large baking pan or divide between two smaller baking pans to avoid overcrowding. Then pour the white wine around the chicken trying not to hit the chicken for a nice and crispy skin.
• Roast in the preheated oven for 50 minutes to 1 hour until the chicken is cooked all the way through and the skins are golden. The internal temperature of cooked chicken is 74C/165F. Sprinkle with chopped parsley before serving. 

Nutrition Facts

Mediterranean Chicken Marbella

Amount Per Serving

Calories 426 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 14g

Cholesterol 111mg37%

Sodium 827mg36%

Potassium 447mg13%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 12g13%

Protein 19g38%

Vitamin A 404IU8%

Vitamin C 2mg2%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

I was raised on soups. Proper filing soups that turned whatever we could find in the cupboards into a restorative and delicious meal.

And for my money, nothing does this better than beans. A simple tin of beans can become the base for a warming, satisfying meal when you know how to use it.

I’ve put together a collection of recipes that is my love letter to beans soups, with everything you could want, from chunky, creamy, smoky, spicy and elegant. Cheap, packed with protein and incredibly adaptable.

Whether you’re after something brothy and light or thick enough to stand your spoon in, there’s a pot here for you. So dig out those tins, grab your biggest soup pot, and let’s turn simple pantry staples into the coziest dinners of the season.

White Bean and Sausage Soup

An understated but elegant soup made with fat Italian meatballs in a herby broth along with butter beans, chunky winter vegetables and a handful of greens. You can stick with a clear broth or add a swirl of cream for extra comfort. However you prefer it, this soup is hearty and filling.

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Chicken and Bean Soup

This soup showcases two kinds of beans, along with winter squash and leafy greens in a stunning broth. But it's the incredible chicken thighs that steal the show here. Chicken with beans make this a filling meal without it feeling too heavy.

View Recipe

Chorizo Bean and Vegetable Soup

I love serving Spanish food, and this chunky Spanish-inspired soup will tell you why. Just a little chorizo infuses the whole pot of soup with the flavours of paprika and garlic, while the borlotti beans and vegetables make it a thick, filling meal packed with a surprising amount of flavour.

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Ham and Bean Soup

5 from 7 votes

An enduringly popular soup, and one I make often! It uses smoky gammon along with a mix of lentils, barley and beans to accompany vegetables in a soup that is thick, rustic and wholesome. I love to make a big batch on a Sunday to have lunch ready to go all week.

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Tuscan Chickpea Soup

I've used classic Italian techniques and flavours for this soup, starting with a soffritto plus fragrant rosemary and tomato to make a broth that clings to every chickpea. A portion can be blended for a creamier soup, or left intact for a seriously chunky soup. Stir in some greens at the end to finish off this bowl of rustic Tuscan comfort.

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Sausage Gnocchi Soup with ‘Nduja

A firecracker soup that combines bite-sized sausage with chewy gnocchi, creamy beans a splodge of 'nduja in a rich tomato broth. Ready in under 30 minutes and made in one pan. Indulgent, hearty and seriously satisfying.

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Sardinian Minestrone

4 from 2 votes

Instantly popular and it's easy to see why! This soup is bursting with greens, grains, pasta and beans in a rich tomato broth. It tastes light and clean but is packed with fibre and protein. Make it in just 40 minutes!

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Harvest Minestrone

A gorgeous meat-free soup that sits comfortably between a soup and stew. Thick and filling with borlotti beans, butternut squash, green beans, courgettes, pasta and cavolo nero. It might be the ultimate vegetarian comfort recipe since it's cost-effective, nutritious, low prep and delicious. A complete meal in one autumnal steaming pot.

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Pasta e Fagioli

5 from 1 vote

An Italian classic that turns a handful of everyday vegetables, pasta and beans into something far greater than the sum of its parts. The pasta releases starch into the bean-rich broth, making the soup thick, cosy and deeply comforting. It's peasant food in the very best sense: simple, economical and absolutely delicious.

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If you are not into porridge, why not try baked oatmeal instead? Easy to throw together with warm spiced pears, and a taste that is firmly in the dessert category! Perfect for busy mornings when you need breakfast to last till lunch.

Love the idea of having a nutritious breakfast ready when you need it? Check out my Pumpkin Seed and Hazelnut Granola! So crunchy and sweet without any refined sugar.

I’m not, and never will be, a morning person. But starting the day with a breakfast substantial enough to keep me going is a non-negotiable. So although I want a substantial breakfast, I’m never quite feeling up to the effort.

That’s why I have this recipe in my locker. It’s my favourite make-ahead breakfast, both tasty and wholesome. And it’s also easy to bring together, so breakfast is ready to go just when it’s most needed.

Tempted? Read on to see how I make it!

Why make bake oatmeal

While I am a huge fan of oats, I don’t really love porridge. Muesli and granola are great, but the texture of porridge doesn’t work well for me. So with this recipe, I tried to get as far away from that as possible.

The result is with this spiced pear baked oatmeal is a delightful cross between a pear crumble and an English flapjack (not to be confused with an American flapjack!).

What makes this spiced pear baked oatmeal truly outstanding are the warm spices that I constantly crave in the autumn.

I infused my oats with cinnamon, nutmeg, mixed spice and vanilla. I could tell it was going to be amazing as soon as the spices hit the mixture. Mmm…

Let me tell you I was not disappointed in the least when I finally got to taste it. The texture verges on cake-like while being slightly crumbly with the undeniable flavour of a pear crumble.

Serving suggestions

To match the luxurious flavour of this oatmeal I decided to treat it like a cake and arranged sliced pears on top for a pretty finish. I also sprinkled some toasted walnuts on top but they can be left off if you are not a nut lover.

You can use any fruit of berries you love or have on hand, fresh or frozen. I also like to add a dollop of yogurt for extra protein and a touch of creaminess.

Storage and leftovers

If you end up with leftovers, keep this baked oatmeal refrigerated in an airtight container or under plastic wrap and enjoy throughout the week.

Although this oatmeal will taste best straight out of the oven, it does reheat well in the microwave. Reheated it’s delicious with some yogurt.

More bake-ahead breakfast ideas

• Overnight Breakfast Casserole with Sausage, Chorizo and Eggs
• Healthy Mini Frittatas
• Bakery Style Blackberry Muffins
• Flourless Oatmeal Muffins

Spiced Pear Baked Oatmeal

This spiced pear oatmeal is a delicious alternative to you morning porridge that could be made in advance for stress free mornings! 

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal

Servings: 6

Calories: 488kcal

Author: Julia Frey of Vikalinka

Ingredients

• 2 eggs large
• 1/2 cup / 110g brown sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1/4 tsp This is an affiliate link.nutmeg
• 1 tsp This is an affiliate link.vanilla
• 1½ tsp baking powder
• 1/3 cup / 65g butter melted
• 1 cup / 250ml milk
• 3 cups / 255g rolled oats
• 6 pears small
• 2 tbsp toasted walnuts chopped (optional)

Instructions

• Preheat oven to 325F/170C. Butter a round or a rectangular 9×13 inch baking dish and set aside.
• In a large bowl whisk eggs, brown sugar, spices, vanilla, baking powder, butter and milk. Add oats and mix well, then add 3 peeled and chopped pears, mix gently to combine.
• Pour the mixture in the buttered dish and arrange 3 sliced pears on top. Bake uncovered for 30-35 minutes.

Notes

Serve drizzled with honey or golden syrup and sprinkled with walnuts.

Nutrition Facts

Spiced Pear Baked Oatmeal

Amount Per Serving

Calories 488 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 85mg28%

Sodium 139mg6%

Potassium 592mg17%

Carbohydrates 76g25%

Fiber 10g42%

Sugar 37g41%

Protein 9g18%

Vitamin A 505IU10%

Vitamin C 7.7mg9%

Calcium 174mg17%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Attention pickle-lovers! Rassolnik dill pickle soup is one for you! It’s tender bites of slowly cooked pork ribs, chunky potato, chewy pearl barley and plenty of pickles all swimming in a deliciously tangy and briny broth. It’s a real dill-light. (I’m sorry! I couldn’t help it!)

There is something so wholesome about a soup made with barley, which is why I reach for it again and again. If you love it like I do, or just want to give it a try, check out my Beef Barley Soup.

Thick and hearty stews and soups that feature rich meats and fermented vegetables kind of your thing? These are the cornerstones of Eastern European cooking so allow me to make a couple more recommendations: Russian sweet and sour beef stew (solyanka), Polish kielbasa and sauerkraut and my mother’s Ukrainian borscht, another pork rib soup made with pork stock. 

I grew up with fermented vegetables lining the pantry shelves; pickled cucumbers, peppers, mushrooms, beets, cauliflower and cabbage. Back then, it was a means to preserve food and make fresh produce last longer, whereas today fermented food is mostly associated with good gut health.

But did you know pickled vegetable brine is an incredibly effective hangover cure! Make up a double batch of this rassolnik dill pickle soup and freeze it so you have a remedy-in-waiting when you need it most!

Dill pickle soup recipe in 5 simple steps

1. Make the stock. Aromatics onion, carrot, celery, bay and peppercorn gently steep the pork ribs into tender submission and create an unctuous gelatinous clear broth for the soup base. Once cooled, strip the meat from the bones into bite-size bits. Tip: use your Instant Pot to cut the cook time from 1.5 hours to 30 minutes. 
2. Cook the barley. Rinsing first will remove the excess starch and cooking separately will keep the pearls in shape and bitey. Skipping this step and tipping the barley straight into the stock will make the soup too thick and claggy. 
3. Start the soup. This is the steamy and delicious part where the strained stock simmers with the cooked pork, pearl barley and potatoes. 
4. Sauté the vegetables. Softening the onion, carrot, garlic and pickles in butter promotes caramelisation, making the soup more complexly flavoured. Don’t be tempted to just boil them in the stock!
5. Bring together: the sautéed vegetables, the soup, and the all-important pickle brine. The vinegary notes from the liquid will enliven the soup giving it some zip and contrast to the pleasantly oily stock.

What goes with it

I don’t need to tell you that bread goes with soup! But I will say, choose a tight crumb so your slice doesn’t get too soggy. My favourite with most Russian recipes is a sour rye. 

Now, while this soup is a hearty beast and doesn’t require sides, if you have picky eaters at the table, it’s best to be prepared. Have a couple of on-theme offerings so no-one goes hungry. I suggest:

• Eggplant caviar (ikra) for slathering on the bread.
• Dumplings pelmeni stuffed with beef and pork, or vegetarian vareniki (just omit the bacon). Both recipes are the Russian equivalent of a pasta parcel. No-one is turning them down!

Storage and leftovers

I dare say rassolnik is even better after a few days in the fridge, which makes this pork rib soup a great dish to prepare a day or two in advance. It will keep 4-5 days refrigerated in an airtight container.

Tip: If your dill pickle soup has gone a bit stewy, add a splash more stock or water to bring back to brothy glory.

More soup recipes to try

• Georgian Soup Kharcho
• Herby Chicken Gnocchi Soup
• Lentil Spinach Soup
• Beef Stroganoff Soup

Dill Pickle Soup Rassolnik

Dill pickle soup has tender bites of slowly cooked pork ribs, chunky potato, chewy barley and plenty of pickles all in a tangy, briny broth.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Course: Soup

Cuisine: Eastern European

Keyword: dill pickle soup

Servings: 6 people

Calories: 317kcal

Author: Julia Frey of Vikalinka

Ingredients

For the stock

• 500g / 1 lbs porks ribs or cubed pork shoulder
• 1/2 onion
• 1 carrot
• 2 celery stalks
• 2 This is an affiliate link.bay leaves
• 4-5 peppercorns
• salt a pinch
• 1½ litre / 10 cups water

For the soup

• 100g / 1/2 cup pearl barley
• 2-3 potatoes cubed
• 3-4 / 2/3 cup dill pickles diced
• 125ml / 1/2 cup dill pickle brine
• 1 tbsp butter
• 1 onion chopped
• 1-2 carrots diced
• 1 tbsp tomato paste
• 1-2 This is an affiliate link.bay leaves
• salt and pepper to taste
• 1 tbsp fresh dill or parsley for serving

Instructions

• To make the stock combine the ingredients and cook over low heat for 1 hour-1.5 hours skimming the foam, which will rise to the surface once in a while. Alternatively, this could be done in Instant Pot, which will cut down the cooking time to 30 minutes on high pressure plus 20-23 for the Instant Pot to come to pressure. Alternatively, skip the first step and use already prepared beef or chicken broth. (See recipe notes at the bottom for instructions.)
• Add the pearl barley to a medium pot filled with cold water, bring to a boil, then continue cooking for 10 minutes. Drain and rinse with cold water thoroughly and set aside till needed.
• Once the stock is ready, remove the pork ribs from the stock, allow them to cool. Meanwhile strain the stock through a fine sieve and discard the vegetable. Once the ribs are cool enough to handle, remove the meat from the bones, discard visible fat and cartilage, then shred or cut into bite-sized pieces, discard the bones.
• Add the strained stock to a soup pot and bring to a simmer, to the same pot add the shredded meat, the partially cooked pearl barley and cubed potatoes with a good pinch of salt and cook for 10 minutes.
• While the soup is cooking sauté the chopped onions and diced carrots in 1-2 tbsp of butter for 5 minutes, then add the garlic, diced dill pickles and continue sautéing over low heat for 5 minutes longer, then stir in the tomato paste and scrape the contents of the pan into the soup pot, pour in the pickle brine and cook for 5-10 minutes or until the barley is cooked all the way through.
• Once finished cooking add salt and black pepper to taste. Take of the heat, cover with a lid and let it sit for 15 minutes. This will allow the flavour to meld together. Serve sprinkle with fresh dill and parsley.

Nutrition Facts

Dill Pickle Soup Rassolnik

Amount Per Serving

Calories 317 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 52mg17%

Sodium 1061mg46%

Potassium 674mg19%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 4g4%

Protein 13g26%

Vitamin A 3599IU72%

Vitamin C 19mg23%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!

Wholesome, simple and comfortingly delicious, herby chicken gnocchi soup is a traditional childhood favourite (of mine) made easy. Sweet and tender shredded chicken and chewy dumplings bob in an irresistibly aromatic homemade broth. 

Yes, gnocchi soup is a thing! And you’ll love it! Next try spicy sausage gnocchi soup with ‘nduja or creamy chicken and bacon.

You are right. Gnocchi is not usually found on Eastern European menus, but dumplings are! And as per the Vikalinka mission, I am committed to bringing convenience to more complicated recipes so I’ve substituted store-bought gnocchi for the handmade buttermilk dumplings in an old-fashioned Ukrainian dish. 

If you’re not put off by a little galushki (dumpling) making, give it a try with my grandmother’s chicken and dumpling soup recipe.

Chicken and gnocchi soup

This shortcut recipe uses a pack of fresh, store-bought gnocchi, which take no time to prepare and just minutes to cook. Gnocchi offer a firmer texture than a traditional fluffy dumpling, but I quite enjoy that contrast against the soft chicken. They also absorb the fragrant broth making them delicious mouthfuls of delicate flavour.

What gives this simple gnocchi soup an unmistakeably Eastern European edge are the herbs. Where an Italian soup recipe would be recognisable by oregano and basil, and most likely a tomato-based soup, this one has grassy and liquorishy dill and bitter-noted parsley as clues to its origins, and a clear homemade chicken stock.

Don’t be intimidated by the stock either! By using bone-in thighs my 45-minute recipe includes stock-making time. I’ve used thighs and breast so this chicken broth soup offers the best of both. 

Serving suggestions

Plenty of bread and salty butter! This makes for a simple, light and pleasing meal. 

However, if you fancy a deep dive into Eastern European cuisine, begin with this chicken gnocchi soup and follow with:

• Roast pork buzhenina or classic beef stroganoff as a main dish.
• Braised savoy cabbage with bacon and mushrooms and herby mashed potatoes as sides.
• And a showstopping Russian honey layer cake or cheesecake-style paskha for an indulgent dessert.

Storage and leftovers

Give your chicken and gnocchi soup 3 days max. in the fridge. Any longer and the gnocchi will swell and start falling apart. It will still taste great, but the dumplings will have lost their appealing chew. 

Reheat gently on the stovetop adding a splash of water if needed.

More soups to try

• Thai Noodle Soup
• Lentil Spinach Soup
• Beef Stroganoff Soup
• Georgian Soup Kharcho

Herby Chicken Gnocchi Soup

Herby chicken gnocchi soup is a traditional mix of tender shredded chicken and chewy dumplings in an irresistibly aromatic homemade broth

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Course: Soup

Cuisine: European fusion

Keyword: chicken gnocchi soup

Servings: 4 people

Calories: 252kcal

Author: Julia Frey of Vikalinka

Ingredients

• 2 litres / 8 cups cold water
• 2 skinless boneless chicken breasts
• 2 skinless bone-in chicken thighs
• 3 This is an affiliate link.bay leaves
• 4-5 peppercorns
• 1 tsp salt
• 1 tsp Vegeta seasoning
• 1 tbsp butter
• 1-2 carrots depending on the size, sliced
• 1 onion chopped
• 1 stalk celery diced
• 2 cloves garlic
• 200g / 7 oz This is an affiliate link.gnocchi fresh
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh dill chopped

Instructions

• To a soup pot, add 2 chicken breast and 2 chicken thighs, 2 bay leaves, the peppercorns and a pinch of salt. Pour in cold water and set to boil over medium heat. Once it boils, lower the heat to simmer and cook for 30 minutes with a lid slightly ajar. Make sure to skim the foam off the top to keep the broth clear.
• At the end of the cooking time, remove the chicken and set aside to cool. Remove the bones and shred with two forks into bite-sized pieces. Strain the broth through a sieve to remove the impurities, the bay leaves and the peppercorns. Set the clarified broth aside till needed.
• In the same pot melt the butter and saute the onions, celery and carrots for 5 minutes over medium heat, then add 2 pressed garlic cloves and cook briefly for 30 seconds. Pour the broth over the vegetables, add 1 tsp of Vegeta seasoning if using and add the chicken back to the pot, bring everything to a boil. Then add the gnocchi and cook for 2-3 minutes or until al dente and take off the heat. Add the fresh dill and parsley, cover with a lid and let it stand for 15 minutes for the flavours to meld together before serving.

Nutrition Facts

Herby Chicken Gnocchi Soup

Amount Per Serving

Calories 252 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 92mg31%

Sodium 1205mg52%

Potassium 441mg13%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 2g2%

Protein 24g48%

Vitamin A 2767IU55%

Vitamin C 6mg7%

Calcium 50mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.

Tried this recipe?Mention @vikalinka or tag #vikalinka!