This is a very versatile little dish, which is good all year round. It’s tasty, filling and very nourishing. The ingredients are flexible – especially the carbohydrate element –  and can easily be made from leftovers (which ours always is). Here’s how I make it. This makes four hearty servings.

Shredded chicken leftovers (about half a carcass, but less or more is fine)
400g of of baby new potatoes (or 200g of noodles or small pasta shapes)
5 cloves of garlic, crushed
1 onion, finely chopped
3 carrots, finely chopped
3 sticks of celery, finely chopped
About half a can of sweetcorn (I used 8 tablespoons)
2 tablespoons of olive oil
1.5 litres of good quality chicken stock
2 tablespoons of tomato puree
Salt and fresh black pepper
1 bay leaf
1/4 teaspoon thyme

1. Heat the olive oil in a large saucepan. Add the garlic, onion, carrots and celery and gently saute until soft but not coloured; about five minutes. If using potatoes, add them now and season the pot well with salt and black pepper and the thyme. If using noodles or pasta, add them now too. Stir well.

2. Add the chicken stock, tomato puree, bay leaf and the shredded chicken meat, stir and bring to the boil. Allow to simmer covered for 20-25 minutes until the potatoes are tender. If you are using noodles, allow just 3-5 minutes of simmering, or for pasta, about 8-10.

3. The last stage is simply to add the sweetcorn, stir well, dish up and devour. Good on its own or with buttered crusty bread. Glasses of sparkling wine optional. 🙂