There is nothing better than a big bowl of soup when you feeling run down or cold. This chicken and veg soup is comforting and delicious. I use my thermocook from Froothie, but you can also just do it on the stove or slow cooker.
2 Chicken Breasts
1 tin Creamed Corn
1 Tablespoon Soy Sauce
1 teaspoon Ginger, minced
750ml Chicken stock
1 Cup Corn Kernels
Place all ingredients except corn kernels into the thermocook. Set motor speed to 1 at 100 Degrees for 20mins.
Pulse 2-3 times until your required thickness, add corn kernels, season with salt and pepper and cook for a further 5-10mins.
- You can add any vegetable into your soup.
- Serve with crusty bread croutons and parm cheese for an extra crunch.
A chowder is a bit different to a normal soup, a chowder is a typically quite thick and cream based. I love this corn chowder as its super simple and really filling. You can add all bits to it at the end to flavor it whether it be some crumbled feta or some super crunch homemade pangrattato its a winner.
6 Potatoes, peeled and diced
1 Can Corn
4 Cups Milk
1 Large Onion, diced
4 Bacon Strips, cooked and crumbled
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teasppon Thyme Leaves
Place potatoes in a pot of boiling water and cook for 10-15mins or until they have softened. Drain, add remaining ingredients and bring to the boil. Reduce heat and simmer for 15 mins or until onions are soft.
Note: I like this chowder chunky but you can process it to make it smooth
French onion soup used to be served to the poor in france in the 18th century but this dish is far from a peasant dish. Gooey caramelised onion soup topped with the classic bread and melted cheese... you can call me a peasant anyday i'd be thrilled to eat this!
1 Tablespoon Olive oil
2kg Brown Onions, peeled and sliced
1 teaspoon Thyme leaves, stripped from stalk
1 teaspoon Sugar
1 Tablespoon Sherry Vinegar
1.5 Litres Chicken Stock
1 1/2 Tablespoon Plain Flour
150ml Dry White Wine
3 Tablespoons Brandy
Salt and Pepper to season
To serve - A slice of crusty bread topped with melted cheese
Melt butter and oil in a large saucepan. Add onions, coat them and then cook over a medium heat for 5-8mins until they begin to soften. Add thyme, reduce heat to low, cover the pan and cook for 20-30 mins stirring frequently until soft and golden yellow. Uncover the pan and increase heat slightly, stir in sugar and cook for 5-10mins until onions start to brown. Add sherry vinegar then increase the heat and continue cooking until the onions are a deep golden brown (this could take uoto 20mins). MEanwhile bring the stock to the boil in another pan.
Stir the flour into the onions and cook for 2mins, then gradually pour in the hot stock. Add wine, brandy and season well with salt and pepper. Simmer for 15mins. Serve in a bowl topped with a big cheesy crouton.
A comforting and easy chicken noodle soup. Also if you don't add the noodles this is great as a chicken stock in other recipes. This is an overnight recipe as i love the clearness of it. if you don't mind it being a bit cloudy by all means skip the cooling overnight.
1.5kg Chicken with Bones
1 Large Onion, peeled & halved
2 Large Carrots, halved
4 Celery Sticks, Chopped
1 Bay Leaf
175g Vermicelli Pasta
Put the chicken into a large saucepan with all the veggies and bay leaf with 2.4 Litres of water. Bring slowly to the boil, carefully skim the skum that comes to the top. Turn down the heat and simmer for 2hrs until chicken is tender (when simmering the surface of the liquid should tremble, if it boils your soup will become cloudy). When the chicken is tender remove from the liquid and strip the flesh from the bones. Add the bones back to the liquid and simmer for another half an hour. Strain the soup into a bowl and chill overnight in the fridge. The next day the soup should of set into a jelly with a layer of chicken fat on top. Remove the fat carefully and keep in the fridge to cook with instead of oil. Reheat the soup in a saucepan add the noodles and simmer for 6-8mins until noodles are cooked. Serve hot.
This is a thick and creamy soup, great for the spring time. The sweet potato adds a great sweetness to this dish and this dish is also great for vegetarians.
1 Tablespoon Olive Oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 Small Red Chilli, deseeded and sliced finely
1.75 Litres Vegetable Stock
2 teaspoons Cumin ground
1 Medium Sweet Potato, diced
450g Can Corn
Heat oil and fry onion for 5mins or until softened, add garlic and chilli and fry for another 2mins. Add 300ml stock and bring to the boil, once boiled turn the heat down and simmer for 10mins. Mix the cumin with a little stock to form a paste and then stir it into the soup. Add the diced potato and simmer for 10mins, season and stir again. Add pepper to taste, corn and remaining stock and simmer for 10mins. Process half the soup until smooth and then stir into the chunky soup. Serve Hot.
Note: you can process it all if you want a smooth soup
As you may all be aware, i do love a good chicken soup. This soup is creamy and velvety and great on one of those cold nights wrapped up watching masterchef (Yes! i think i do only watch cooking shows lol).
2 Cups Chicken Stock
3 Chicken Marylands (skin removed)
1 Large Brown Onion, chopped
1 Medium leek, chopped
1/3 Cup Plain Flour
1/2 Cup Cream
1/4 Cup Parsley
Place 3 1/2 Cup cold water, stock, chicken, onion and leek in a large saucepan over a medium heat. Bring to the boil, reduce heat and simmer, covered, for 1hr. Transfer chicken to a bowl to cool slightly, remove meat from bones and shred, set aside.
Strain stock into a heatproof jug, discard solids. Melt butter over a medium heat, add flour and cook for 1 min until bubbling. Gradually stir in stock and cream, cover and bring to the boil. Reduce to a medium heat, add chicken and cook for 15mins until soup thickens.
Season with salt and pepper. Sprinkle with parsley and serve hot.
A delicious soup made with roasted tomatoes, garlic and onions to give it a wonderful aroma and depth of flavor. Tasty hot or chilled.
450g Ripe Tomatoes, halved ( I like to use a variety of colours)
1 Large Red Onion, sliced
2 Garlic Cloves, bashed by the side of a knife
1 Tablespoon Olive Oil
5 Cups Vegetable Stock
Pinch of Sugar
Fresh Basil and crusty bread to serve
Preheat oven to 190'c. Line a baking tray with baking paper. Spread out tomatoes, onion and garlic in the tray and drizzle with olive oil. Roast for 40mins. Put vegies into a food processor with 250mls of stock and process until pureed. Strain through a fine sieve into a large saucepan, add remaining stock, a pinch of sugar and a pinch of salt. Bring to the boil and serve. Best served with some basil leaves and a nice warm slice of crusty bread.
An all time winter go to soup. Simple but delicious.
450g Split Peas
4 Bacon Rashes, chopped finely
1 Onion, Chopped
2 Carrots, sliced
2.4 Litres Water
1 Large potato, diced
1 Ham or Bacon hock
salt and pepper to season
Soak split peas overnight. Fry bacon in a dry frying pans for around 4mins until crisp, remove from pan. Add onion and carrot to the leftover bacon fat in the frying pan, cook until soft but not brown. Add bacon mixture, water, potato and ham hock to a large pot. Drain split peas and add to pot. Bring to the boil, reduce heat and cook for 1hr. Remove hock and shred off any meat (keep aside). Blend the rest of the mixture till smooth. Add shredded meat to the soup , season and serve.
Chicken and corn soup has to be my all time favorite soup! I love both clear and creamy chicken soups but this recipe has a special place in my heart. I made it in year 10 in high school with my favorite teacher 'Mrs Jamieson'. This woman really sculpted me into the cook i am today. Without this wonderful lady teaching my the love of food i don't think i would be as passionate as i am now. Thanks Mrs J, this ones for you!
2 Chicken Thighs, bone in if possible
1 Small Onion, chopped roughly
1 Can Creamed Corn
2 Spring Onions
4 Cups Water
2 Chicken Stock Cubes
2 Tablespoons Soy Sauce
1 teaspoon Ginger
Place chicken in a large saucepan, add water and onion, cover and simmer for 20mins until chicken is cooked. Strain liquid reserving 3 cups of stock. Remove meat from bone, chop up meat. Combine corn spring onions, reserved chicken stock, meat, stock cubes, soy sauce and ginger in a large saucepan. Bring to the boil, stirring constantly, reduce heat and simmer for 3mins. Remove from heat and whisk in the lightly beaten egg. Serve hot.
A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.