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squash and bacon soup

Squash and Bacon Soup

This soup falls perfectly in the ‘meal for cold weather’ or ‘comfort food’ categories. Build it up with chicken stock and heavy cream, then add the squash and glorious bacon. Don’t forget the onion cooked in butter. Eat this and the weather won’t seem like such a burden anymore.

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Ingredients Needed for Squash and Bacon Soup

1 tablespoon butter
1 onion, chopped
5 ounces of bacon
1 butternut squash, cubed
4 cups of chicken stock
salt
pepper
¾ cup heavy cream

For garnishing:

mixed seeds
maple syrup
paprika powder

How to Make Squash and Bacon Soup

  1. Melt the butter in a small cooking pot over low-medium heat, add the onion and bacon, cook and stir for 2-3 minutes. Add the squash, stir and cook for 1 minute more. Finally, add the chicken stock and bring to a boil. Cook until the veggies are soft and tender. Remove from heat.
  2. Season with salt and pepper, add the heavy cream and blend everything with a hand blender.
  3. Serve drizzled with maple syrup and sprinkled with mixed seeds and paprika powder.

Turkey and Leek Soup

We’ve used leftover turkey for this soup, but you can easily replace it with chicken. Regarding the vegetables – changes aren’t that welcomed. The carrots and the leeks add sweetness and flavor to the soup, better than any other veggie.

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Ingredients Needed for Turkey and Leek Soup

1 tablespoon vegetable oil
3 ounces of leftover turkey
0.5 ounce ginger, thinly sliced
1 leek, white and pale-green parts only
1 carrot, thinly sliced
2 tablespoons of sweet corn
1 tomato, chopped
salt
2 cups of water
1 bouillon cube
1 tortilla wrap
2 garlic cloves
1 baby spinach

How to Make Turkey and Leek Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the turkey and ginger, and cook them for 1 minute.
  3. Add the leek, carrot, sweet corn, and tomato. Give it a good stir, and cook everything for 2-3 minutes.
  4. Heat the water in a saucepan over medium heat. Bring it to a boil and add the bouillon cube. Stir, and leave it on heat for 2-3 more minutes.
  5. Add the turkey and leek and simmer the soup for 15 minutes.
  6. Separately, thinly slice the tortilla. Rub garlic on both its sides.
  7. Serve the soup with tortilla.

Hot and Sour Soup

Wood ear mushrooms, chicken breast, tofu, a lot of chili, vinegar, and eggs – it sounds like a Chinese-style soup? Well, this is a classic hot and sour soup, and you should totally try it!

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Ingredients Needed for Hot and Sour Soup

3 cups of chicken stock 2 cups of water 7 ounces of tofu, cut into cubes 5 ounces of chicken breast, cut into medium cubes 1 chili pepper, seeds removed, chopped 1 teaspoon chili sauce ¼ cup tomato sauce 1 teaspoon chili seasoning mix 1 teaspoon white wine vinegar 2 eggs, whisked 1 spring onion, slices ¼ cup cheddar, shredded 2 pork chops

How to Make Hot and Sour Soup

  1. Put the chicken stock and water in a large saucepan on medium heat.
  2. Add the carrot slices, tofu, and chicken. Bring the soup to a boil.
  3. Add the chopped chili, chili sauce, tomato sauce, chili seasoning mix, and white wine vinegar in a bowl. Set aside this hot sauce.
  4. Add the wood ear mushrooms and the hot sauce.
  5. Season with salt.
  6. When the carrot and chicken are cooked through, lower the heat and add the whisked eggs gradually, while you stir continuously.
  7. Serve the soup with spring onion and, if you want, add some more chili on top.

Egg Drop Soup

Egg drop soup is a traditional Chinese dish of beaten eggs cooked in hot chicken stock. In time, the classic recipe suffered various changes, but the main principles remain! Spring onion is a must!

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Ingredients Needed for Egg Drop Soup

3 eggs
salt
pepper
1 spring onion
1 cup chicken stock
1 teaspoon sesame oil

How to Make Egg Drop Soup

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Crack the eggs in a bowl.
  3. Sprinkle salt and pepper and beat them.
  4. Chop the spring onion and add it to the eggs, then mix.
  5. Pour the chicken stock into a small ceramic baking pot.
  6. Slowly pour the eggs mixture over the chicken stock, whisking continuously.
  7. Cover the pot and put it in the oven for 20 minutes.
  8. When the time’s up, take the pot out, uncover it, and pour the sesame oil over the cooked eggs.
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