Best Soup Recipe:Chicken Noodle Soup, Carrot Soup, And Ginger Soup Easy Recipe
Updated: Jul 1
Warm up your winter with a meaty broth and spicy soup to savour
1. PORCINI CHICKEN POLPETTI AND BROKEN PASTA IN BROTH
Italian for meatballs, these polpetti team tastily with mushrooms for your best-ever broth this winter. Enjoy!
Preparation time 20 mins, Cooking time 20 mins, and Serves 4-6.
10 Shiitake mushrooms
Sea-salt flakes, for sprinkling, plus extra 1/2 tsp
3 skinless chicken thigh fillets
350g chicken mince
2 Tbsp porcini powder
2 cloves garlic, grated
1 Tbsp maple syrup
2 tsp chicken stock powder
80g grated parmesan
80g panko breadcrumbs
1/2 tsp ground white pepper
1 free-range egg
2.5L chicken stock
120g dried spaghetti, broken into 5cm lengths
1/3 cup roughly chopped parsley, to serve
Crusty baguette, sliced, to serve
STEP-1: Preheat oven to 200.C fan-forced (200.C conventional).
STEP-2: Place shiitake mushrooms in a large frying pan, stem side up. Sprinkle with salt and gently toast mushroom tops over medium-low heat until golden.
Finely slice and set aside.
STEP-3: Dice chicken thighs and put in a food processor with chicken mince, porcini powder, garlic, maple syrup, chicken stock powder, parmesan, panko crumbs, white pepper and extra salt. Blitz for 30 seconds, add egg and blitz for another 30 seconds, until well combined. Transfer to a large mixing bowl and fold through sliced shiitake.
STEP-4: Roll mixture into walnut-sized balls and put on a lined baking tray (oil your hands to stop mixture sticking).
STEP-5: Bring chicken stock to the boil in a large saucepan and reduce heat to rolling simmer. Drop in chicken polpetti and spaghetti, then cook for 8 minutes, or until cooked. Ladle into soup bowls, top with parsley and serve with baguette slices.
Cook's Tip You can roll chicken mixture into smaller-size balls, pan-fry them, then sprinkle with finely grated parmesan and serve as finger food.
2. ROASTED CARROT AND GINGER SOUP
Preparation time 20 mins, Cooking time 55 mins, and Serves 8
6 large carrots, cut into large chunks
2 potatoes (Dutch cream, Desiree or similar), peeled and roughly diced
2 tsp fennel seeds
120ml extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 medium brown onions, peeled and sliced
6 cloves garlic, peeled and sliced
15cm piece ginger, peeled and diced
2 tsp chicken stock powder
1.5L hot water
8 Tbsp thick plain yoghurt or sour cream, to serve
1 handful toasted pepitas, to garnish.
STEP-1: Preheat oven to 180.C fan-forced (200.C conventional).
STEP-2: Toos carrot, potato and fennel seeds in half of the oil, until coated. Season. Lay out flat in a single layer on baking-paper lined oven trays. Roast for 45 minutes, or until tender and cooked through.
STEP-3: Meanwhile, place a large heavy-based saucepan over medium heat. Add a good amount of the remaining olive oil, plus the butter, sliced onion, garlic and ginger. Cook for about 9 minutes, or until onion is soft and starting to caramelise.
STEP-4: Remove roasted vegetables from oven and add to pan with cooked onion mixture, then add chicken stock powder and hot water. Simmer on medium-high heat for 10 minutes.
STEP-5: Once cooked, puree with a stick blender and season.
STEP-6: Serve the soup with a dollop of yoghurt or sour cream, a sprinkling of pepitas and a drizzle of the remaining olive oil.
Keep your soup or broth hot for 7 hours with a Thermos vacuum insulated Milton Soup Food jar.