Chicken Soup – Three ways 

Chicken soup has long been recognised as one a health boosting dish, some even swear by it as a cold and flu remedy.  It can clear sinuses, and the lean protein in chicken and nutrients from added vegetables work to bolster your strength when your body is feeling drained of energy.  Its super warming in the colder months, and the chicken makes it more filling than other types of soups.  If you’re feeling run down and overstuffed after the Christmas indulgence like I do, these soups are great for detoxing.

My recipes are made from scratch, and are packed with loads of vegetables and nutritious herbs, making it extra healthy.  I’ve outlined my three favourite ways of making chicken soup, the thai style is great for asian food lovers, and the creamy chicken soup is really hearty and has similar flavours to a chicken pot pie. YUM.  All these soups can be made in a large batch and reheated, just keep them in the fridge for 3-5 days.  I usually take leftovers to work as a packed lunch!

Thai Style Chicken Noodle Soup

Prep time: 30 minutes
Serves 2

Ingredients:

  • 1 litre chicken stock
  • 150g noodles (you can use rice or egg noodles)
  • 1 chicken breast, chopped into small chunks
  • Thumb sized piece of fresh ginger
  • 6 cloves of garlic
  • salt and pepper
  • 6 closed cup mushrooms, chopped
  • 3 carrots, chopped
  • 75g spinach leaves
  • 1 stick of lemongrass
  • 1 teaspoon turmeric powder
  • 2 tablespoons olive oil
  • 2 teaspoons paprika powder
  • 1 shallot (if you’re allergic to onions like me, you can sub this for half a leek!)
  • 1 leek
  • 4 tablespoons chopped fresh coriander
  • 1 teaspoon paprika
  • juice and zest from 1 lime
  • 1 medium spiced green chilli, chopped
  • 1 pepper, chopped

Method:

  1. In a food processor, blitz your shallot, coriander, 1 tablespoon olive oil, turmeric, lime juice and zest, chilli, ginger, paprika, garlic and lemongrass until a paste forms.  This should take around 1 minute.
  2. For this next step, use a wok or deep pan as you don’t want your soup to overflow.  Pan fry your chicken breast chunks, leek, carrots, mushrooms, pepper for 5-7 minutes on a medium heat in the remaining olive oil until cooked through.  Add in your washed spinach leaves at the end as they only take a few minutes to cook.  Reduce to a low heat and mix in the salt and pepper.
  3. Prepare your chicken stock according to the instructions and pour into the pan over your chicken and vegetables.  Leave to simmer on a low heat for 5-10 minutes so all the flavours come together.
  4. Meanwhile, cook your noodles according to the packet instructions.  Once cooked through, add to your soup.

Traditional Chicken Soup

Prep time: 20 minutes
Serves 2

Ingredients:

  • 1 litre chicken stock
  • 1 small chicken breast, chopped into small chunks
  • 100g orzo
  • 3 carrots, sliced
  • 6 closed cup mushrooms, chopped
  • 1 leek
  • 75g spinach leaves
  • salt and pepper
  • 6 cloves of garlic, finely chopped
  • 2 sticks of celery, sliced
  • 1 tablespoon olive oil

Method:

  1. Use a wok or deep pan as you don’t want your soup to overflow.   Pan fry your chicken breast, carrots, mushrooms, leek, garlic and celery on a medium heat in olive oil for 5-7 minutes, until the chicken is cooked through. Add in your spinach leaves at the end as they only take 30 seconds to cook.  Add salt and pepper to taste.
  2. Prepare your chicken stock according to instructions and pour into the pan.
  3. Pour your orzo into the soup and leave to boil on a medium heat.

Creamy Chicken, Leek and Sweetcorn Soup

IMG_6604

Prep Time: 20 minutes
Serves 2

Ingredients:

  • 1 small chicken breast, chopped into small chunks.
  • 75g double cream
  • 100g sweetcorn
  • 1 leek, chopped
  • 6 cloves of garlic
  • 1 litre chicken stock
  • salt and pepper
  • 1 tablespoon olive oil

Method:

  1. Use a wok or deep pan as you don’t want your soup to overflow.   Pan fry your chicken breast, sweetcorn, leek and garlic for 5-7 minutes until the chicken is cooked through.  Add in salt and pepper.
  2. Prepare your chicken stock according to the instructions and pour into the pan.  Then, add your cream.
  3. Leave to simmer on a low heat so that the mixture thickens and the flavours blend together.

4 thoughts on “Chicken Soup – Three ways 

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