It’s Soup Season!

It’s true what they say – Chicken Soup really is good for the Soul! I have one supremely fussy eater, especially where vegetables are concerned, and even he gobbles these soups up! I’ve made a variety of soups this Winter so far, but these two have been the kids’ favourites. Soups are such an easy way to pack in the veggies and nutrients for fussy eaters.

I’m going to start off with sharing an easy hack for making your own chicken stock – the base in the majority of my soup recipes. Once a week I buy a steamy rotisserie chicken from Woolworths – no one does them better – and use the brown meat for lunch or supper snacks for the kids or ourselves. If we haven’t used all the meat, I shred that for one of our delicious soups, then with the remainder of the chicken, I make and freeze stock.

Easy Homemade Chicken Stock

Roast chicken carcass cut into quarters

A good lug of Olive Oil

An onion chopped roughly

One clove of garlic, crushed

Thyme or Parsley (I say these two because I always have them fresh in the fridge) but you could use dried too – a couple of sprigs

One big carrot peeled and chopped

*most recipes will also call for a stick or two of Celery, chopped, but I can’t stand the stuff

Season with Salt and Pepper

Cover the bones with water, adding another 300ml after simmering for 30 minutes

  1.  Heat the oil in a big pot, adding in the chopped chicken bones, carrot, onions, garlic and herbs, seasoning well and allow them to brown.
  2. Once browned, cover the bones with water and allow to boil away for a good thirty minutes before adding another 300ml water and simmer for a further twenty minutes if you have the time.
  3. Strain all the bones, herbs, veg etc with a sieve and allow to cool before freezing, or add to your soup on the go! How easy? Now you have a base for countless soup recipes!

 

Creamy Chicken and Corn Soup

2 breasts of cooked chicken, shredded

1 red onion, finely chopped

1 can of Creamed Sweetcorn

The kernels of 2 sweetcorn cobs

1 ½ litres of chicken stock

2 spring onions, finely chopped

½ cup of sour cream

1 tbsp olive oil

Season with Salt and Pepper

*You can add in a small handful of spaghetti broken into pieces or any other ‘noodle’ fifteen minutes before the soup is done – kids always love this addition

  1. Heat the oil and add the chopped onion, fresh sweetcorn kernels and chicken and fry until lightly browned.
  2. Add in the tin of Creamed Sweetcorn and chicken stock and simmer for 20 minutes.
  3. If you want to add in noodles, now’s the time.
  4. 5 minutes before serving, check the seasoning, then add in your finely chopped spring onion and the ½ cup of sour cream, stirring well.
  5. Serve with some crispy ciabatta, a crusty French loaf or some good old toast soldiers for the kids!

 

Butternut, Sweet Potato and Coconut Cream Soup

1 bulk, pre-chopped and peeled butternut (I buy the bulk pack from Woolies)

1 large orange sweet potato, peeled and chopped

1 red onion, finely diced

1 clove of garlic, crushed

½ can coconut cream

1 ½ litres chicken stock

1 tbsp olive oil

Salt and Pepper to taste

  1. Heat the oil and add the chopped onion, garlic, butternut and sweet potato – allowing it to brown slightly.
  2. Pour in the stock and simmer for 30 minutes until the veg is soft.
  3. Blend the soup as is, until soft and silky and then return to the pot.
  4. On a low heat, add in the ½ cup of coconut cream, adjusting the seasoning and warm for 5 minutes.
  5. To serve, I like to swirl a little extra coconut cream on top and serve with something for the kids to dunk.

Both soups freeze really well, as does the chicken stock, and we always have leftovers for lunch or another meal.

 

8 comments Add yours
    1. Thanks Caley! Hope you had an amazing trip and the chance to recoup and feel better. You’re in my prayers xxx

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