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Tim Bone talks healthy eating after lockdown

Over the last three months it has been easy to get a little lazy when it comes to cooking. With so many of our favourite restaurants doing take-away, it became an regular go-to for a lot of us. 

Jules spoke to Ballarat's favourite Masterchef alumni, Tim Bone, about getting our healthy eating habits back, and ways to sneak more veggies into your diet.

🐓🥕🍲 ⁣ CHICKEN, VEG & NOODLE SOUP⁣ Another winter warmer for you guys to try out. Utilising fresh produce from @wilsonsfruitandvegetables, this one is like a big warm hug from your best friend Doug.⁣ ⁣ Serve 8-10⁣ ⁣ INGREDIENTS⁣ - 2tbs olive oil⁣ - 2 brown onions, diced⁣ - 6 gloves of garlic, chopped⁣ - 6cm piece of ginger, sliced⁣ - 3 carrots, diced⁣ - 3 celery sticks, diced⁣ - 1 whole chicken, uncooked⁣ - 3L chicken stock⁣ - 6 sprigs of fresh thyme⁣ - 6 sprigs of flat leaf parsley, stalks attached⁣ - 3 bay leaves, fresh or dry⁣ - 125g pasta or noodles (I use broken up spaghetti)⁣ - Salt & pepper⁣ ⁣ METHOD⁣ ⁣ 1. Heat oil in a large pot, over low-medium heat⁣ 2. Add the onion, carrots and celery. Cook, stirring for 4-5 mins⁣ 3. Add the garlic, ginger, thyme, parsley and bay leaves. Cook, stirring for 1 min⁣ 4. Add the chicken stock to the pot, increase to high heat and bring to the boil⁣ 5. Add the whole chicken to the pot and bring back to boil⁣ 6. Reduce heat and simmer for 45 mins or until the chicken is cooked and starting to come away from the bone⁣ 7. Remove the chicken from the pot and put onto a plate. Let cool for a few minutes⁣ 8. Add the pasta or noodles to the pot and cook until al dente⁣ 9. Remove pot from heat. Shred the chicken meat, discarding the skin and carcass⁣ 10. Add the chicken back into the pot. Stir to combine⁣ 11. Remove bay leaves, thyme stalks and ginger pieces⁣ 12. Season to taste, serve and enjoy!

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