800g - 1kg chicken thigh fillets
1 large onion
2 tablespoons oil
2 pkts French onion soup mix
1 litre chicken stock
500g frozen mixed vegetables
375g vermicelli noodles
1 large tin apricot halves in natural juice
Method: Chop onion finely in a food processor and fry in the oil until golden. Chop chicken finely and then fry with the onion until almost cooked and golden. Place the apricots and juice in the food processor and chop until smooth, add to the chicken. Stir in soup mix, herbs and spices. Add the noodles, vegetables and stock then bring to the boil and simmer, stirring occasionally until noodles are cooked (approx 20-25 mins). Add extra water during simmering if needed.
Hints: Massels brand of powdered stock gives extra flavour and is a good pantry item. It has no preservatives or artificial flavourings. The flavour improves if left overnight. This freezes well for up to 2 months.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.18