Inspiration
All kinds of meal ideas
We realise that it's not always easy to come up with new and
exciting meals to feed yourself and family, especially after a busy
day. Which is exactly why we've come up with delicious soup
meal ideas - so you don't have to. Choose from sumptuous
Chicken & Ham pie, Lamb & Lentil Hotpot and many more.
Tasty, hearty meals from Heinz. Perfect!
Recipes
Chicken and ham pie
- Serves
- 6-8
- Preparation time
- 20 minutes
- Cooking time
- 30 - 35 minutes
- recommendations
- With peas, carrots and french beans
Show recipe ∨RECIPE PDF
Method:
- Preheat the oven to 200°C / 400°F / Gas Mark 6. Reduce the heat
by 20° if using a fan-assisted electric oven.
- Stir together the flour, dry mustard powder, salt and pepper.
Cut the chicken diagonally into 1cm strips and coat in the seasoned
flour, shaking off any excess.
- Finely chop the onion and gently heat the butter in a pan. When
the butter is melted, reduce the heat add the onion. Allow the
onion to cook, stirring from time to time, for about 5 minutes or
until it is beginning to soften.
- Add the pieces of chicken and continue to cook for 3 minutes,
stirring occasionally.
- Pour the Heinz Spring Vegetable Soup over the chicken.
- Bring the mixture to the boil and reduce the heat to a simmer.
Allow to cook gently for 5 minutes.
- Stir in the parsley and chunks of ham and put the mixture into
a pie dish.
- Follow the pack instructions on the pastry to make a pie.
- Beat the egg with a pinch of salt and brush over the
pastry.
- Bake in the top third of the oven for 35 minutes until golden
brown.
Ingredients:
- 45g plain flour
- 2 tsp dry English mustard powder
- Salt and freshly ground black pepper
- 6 large boneless and skinless chicken breasts
- 1 onion
- 55g butter
- 1 400g can Heinz Spring Vegetable Soup
- 1 tsp fresh parsley, chopped
- 110g thick-cut ham, cut into chunks
- 1 pack ready-rolled puff pastry
- 1 egg
Lamb and lentil hotpot
- Serves
- 4
- Preparation time
- 15 minutes
- Cooking time
- 2 hours
- recommendations
- With green vegetables
Show recipe ∨RECIPE PDF
Method:
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Reduce the heat
by 20° if using a fan-assisted electric oven.
- Trim the meat of fat and cut into 1½ cm slices if using fillet.
Toss the meat in the seasoned flour.
- Skin, split, core and slice the kidneys, if using.
- Wash and peel the potatoes and cut into 5mm slices.
- Butter a large casserole dish and using half the potatoes, line
the bottom of the dish. Season well.
- Layer the meat, sliced onions, carrots and kidneys on top of
the potatoes, seasoning well with the chopped thyme, salt &
freshly ground black pepper
- Pour the Heinz Lentil Soup and the water over the ingredients
and finally finish the dish with a neat layer of sliced potatoes
overlapping each other.
- Cover the casserole with a lid and cook in the centre of the
oven for approximately two hours.
- Remove the lid and continue to cook for a further 30 minutes,
until the potatoes are brown and crisp and the meat is completely
tender.
Ingredients:
- 675g lamb (either loin chops or, more economically, neck
fillet)
- 2 Tbsps plain flour, seasoned with salt and freshly ground
black pepper
- 2 lambs kidneys (optional)
- 750g waxy potatoes
- Butter for greasing
- 2 large onions, peeled and thinly sliced
- 2 large carrots, peeled and cut into 1cm pieces on the
diagonal
- Salt and freshly ground black pepper
- 1 Tbsp chopped fresh thyme
- 2 x 400g cans Heinz Lentil Soup
- 150ml cold water
Mushroom risotto
- Serves
- 4
- Preparation time
- 10 minutes
- Cooking time
- 1 hour
- recommendations
- Serve with a tomato salad
Show recipe ∨RECIPE PDF
Method:
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Reduce the heat
by 20° if using a fan-assisted electric oven.
- Put the dried mushrooms in the boiling water to soak for
10 minutes.
- Meanwhile, finely chop the onion, crush the garlic to a paste
and wipe and slice the fresh mushrooms.
- Place all the ingredients including the liquid from the dried
mushrooms but excluding the soup, salt, pepper, Parmesan cheese and
parsley, into a large casserole.
- Pour the Heinz Cream of Mushroom Soup over the ingredients.
Give the mixture a good stir to combine the ingredients, cover the
casserole with a lid and cook in the bottom of the preheated oven
for 1 hour.
- When the rice is just "al dente", grate in the Parmesan cheese,
add the chopped parsley and season to taste. Serve.
Ingredients:
- 55g dried wild mushrooms
- 500ml boiling water
- 1 large onion
- 1 clove of garlic
- 225g fresh field or button mushrooms
- 55g butter
- 300g risotto rice, such as arborio or carnaroli
- 100ml dry white wine
- 1 400g can Heinz Cream of Mushroom Soup
- Salt and freshly ground black pepper
- 55g Parmesan cheese
- 2 Tbsps parsley, finely chopped
Chicken and broccoli bake
- Serves
- 4
- Preparation time
- 10 minutes
- Cooking time
- 50 minutes
- recommendations
- With mashed potato, mixed root mash or steamed carrots
Show recipe ∨RECIPE PDF
METHOD:
- Preheat the oven to 190°C / 375°F / Gas Mark 5. Reduce the heat
by 20° if using a fan-assisted electric oven.
- Cut the broccoli into even-sized florets. Cook in boiling,
salted water or steam until just tender.
- Arrange the broccoli and chicken pieces in an ovenproof
dish.
- In a jug, mix together the Heinz Cream of Chicken
Soup, the double cream and the hot curry powder.
- Pour the mixture over the chicken and broccoli and grate the
cheese over the top of the dish.
- Cook in the centre of the oven for approximately 50 minutes
until the chicken is cooked through (the juices will run clear) and
the top is beginning to brown.
INGREDIENTS:
- 1 head of broccoli
- 4 skinless and boneless chicken breasts or 8 skinless chicken
thighs
- 1 400g can Heinz Cream of Chicken Soup
- 4 Tbsps double cream
- 2 tsp hot curry powder
- 25g cheddar cheese