Chicken & Pasta Soup

 
Ingredients :

1. home made chicken stock - 6 cups 
2. carrots - 1 large chopped
3. celery - 2 stalks chopped
4. onion -1 chopped
5. chicken - 1 breast 
6. fettuccine pasta - handfull 
7. salt - to taste
8. pepper - to taste
9. oil - 1 tbsp

 Method:
Heat oil in a saucepan and add the  carrots , celery and onion.
saute until it starts to soften.
Add in the chicken stock and the chicken breast and bring to a simmer.
Add salt to taste.
reduce the flame and cook for 15 minutes until the chicken breast is cooked through.
Remove the chicken breast from the broth and keep aside covered.
Add in the pasta to the broth and cook for another 10 minutes until the pasta is cooked through but still retains a bite.
Turn the flame off , add salt and peppper to taste.
cut or shred the poached chicken breast and return to the soup.
Serve hot .


For homemade chicken stock : 
wash and rinse chicken neck,back and wing tips well.
chop into small pieces .
add to a stock pot and pour water to cover plus a few cups.
add in 1 chopped carrot,stalk of celery,few cloves of garlic , few whole peppercorns and bring to a boil.
remove the scum from the broth using a slotted spoon.
cover and simmer for 30 minutes.
Strain the solids out and use the stock for soups and gravies.

Chicken and Oats Soup with mixed vegetable

Ingredients:

1. Oats- 1/4 cup
2. Chicken stock - 5 cups
3. Chicken thighs - 1 deboned and cut into cubes 
4. Mixed vegetable - 2 cups
5. tomatoes - 1
6. garlic - 2 cloves crushed
7. black pepper crushed - to taste
8. salt -to taste
9. Olive oil - 1 tbsp

*** for mixed vegetable I have used carrots,mushroom,tomatoes,beans,leeks,spring onion,celery and onion.

Method:
 Dry roast the Oats in a pan or microwave and keep aside.
marinate the chicken cubes with salt,few drops of vinegar and pepper and keep aside.
Heat oil in a sauce pan and add the marinated chicken cubes and stirfry for 5 minutes until it has turned opaque.
remove with a slotted spoon and reserve .
Add all of the vegetables into the same pan and stirfry- add salt to taste and fry until they start caramelizing slightly.
Add in the chicken stock and bring to a simmer.
Cover and cook for 10 minutes ,until the vegetables are tender.
Add the chicken pieces back to the soup and simmer for another 5 minutes.
If the liquid is less ,you can add more stock .
While the soup is simmering add in the toasted oats and cook until the oats is cooked and the soup has thickened slightly.
Season with salt and pepper .
garnish with spring onion and serve hot.

Cream of Broccoli Soup

Ingredients:

1. unsalted Chicken Stock - 6 cups
2. Broccoli florets including stems - 2 cups
3. Carrots - 2  tbsp cut into matchstick size
4. Onion - 1 chopped
5. Fresh cream - 6 tbsp
6. Butter - 6 tbsp
7. maida - 3 tbsp
8. black pepper - 1 tsp crushed
9. salt - to taste

 Method:

Add 3 tbsp butter into a saucepan and heat it.
Add the chopped onion and saute until soft.
Add in the broccoli florets and carrots and stirfry for 3 minutes ,until the broccoli florets are just cooked to a bright green .
remove the cooked veggies to a dish and return the saucepan to heat.
Blend 1/2 of the cooked veggies to a paste and reserve .
Add in remaining 3 tbsp butter and 3 tbsp maida
stir and cook until raw smell is gone (about 3-4 minutes)
Add in the chicken stock and bring to a boil ,stirring continuously .
Add in the blended  broccoli paste to the stock and stir well.
Cook for 10 minutes until it has combined well.
Add in the remaining stirfried vegetable (brocoli/carrot/onion)
stir to combine .
Add in fresh cream and mix well.Turn flame off.
Season with salt and pepper .
Serve hot with Egg toast.

Chicken and Vegetable Eggdrop soup

Sweet corn chicken soup is one of my favorite soups from an Indo chinese restaurant.The canned creamed sweet corn that you get here in the US is really sweet that the end result tends to be on the sweet side.SO instead of using sweet corn I have used vegetables here.

Ingredients:

1. Chicken Breast - 1 piece
2. Lime Juice - 1 tsp
3. Crushed black pepper - 1/2 tsp
4. Eggs - 1 whole
5. Chicken Stock - 3 cups (I used 3 herb-ox chicken bullion cubes dissolved in 3 cups of warm water)
6. thinly sliced vegetables - 1/2 cup (I used mushrooms ,baby corn ,carrots ,celery, shallots)
7. Corn flour - 3 tbsp dissolved in 1/4 cup water
8. Oil/butter - 1 tbsp
9. Soy sauce - to taste

Method:
In a pan place the chicken breast and add the lime juice and black pepper and salt to taste , pour in 1/2 cup water and cover the pan .Turn the flame on and let the chicken poach in the water for 15 minutes , turn it around every 5 minutes so that it cooks evenly.Remove the chicken from pan and keep aside to cool.
To the same pan add the 1 tbsp oil or butter and the chopped vegetables and saute until it is soft .
Pour in the chicken stock and bring to a boil .
Simmer for 10 minutes until the vegetables are cooked.
Meanwhile shred the poached chicken breast using 2 forks into thin long pieces and keep aside.
Break and beat the egg in a saucer until it is fluffy.
Bring flame to high and get the soup to a rolling boil.
Slowly pour  the beaten egg into the hot soup in a thin stream while stirring continuously in a circular motion- the egg protein cooks on contact with the hot liquid and forms strings that give the typical egg drop look.
Keep the soup boiling and pour in 3/4'th of the cornflour liquid and boil until it starts thickening.
If you like it thicker add the rest of the cornflour liquid.
Add the shredded chicken pieces and simmer for a minute .
Serve hot with chilly and soy sauce.

Chicken Noodle Soup

 

























Ingredients:

1. chicken broth/stock  - I used 5 chicken bullion cubes dissolved in 5 cups of water
2. chicken - 1 chicken breast cut into cubes
3. carrots - 1 diced
4. celery - 1 stalk diced
5. onion - 1 small diced
6. dried oregano - 1/4 tsp
7. Dried Thyme - 1/4 tsp
8. egg noodles - 1 cup
9. Butter - 1 tsp
10. Pepper - to taste
11. Salt - to taste the soup cubes have salt in them so you would not need to use extra salt.

Method:
Melt the butter in a pan and add the chicken pieces and salt to taste and stir fry for a minute.
Add in the onion,celery and carrots and saute for 2 minutes.
Add in the chicken broth and and noodles and cook for 10 minutes until the noodles are cooked.
Add the seasonings - oregano, thyme,cracked pepper and simmer for 2 minutes.
Serve hot.

Hot and Sour soup

Ingredients:

1. Chicken or beef bullion cubes - 4
2. Water - 5 cups
3. Soy sauce - 1 tbsp
4. cooked chicken or pork - 1/2 cup
5. fresh or dried mushroom - 5
6. chilly garlic sauce - 1 tsp
7. Tofu - few slices
8. Canned bamboo shoot - 2 tbsp sliced long
9. cornflour - 2 tbsp
10. Vinegar - 1 tsp
11. Egg white - 1 beaten well
12. Spring onion - 2 stalks

Method:
Combine the corn flour with 2 tbsp or cold water and keep aside.
Bring the water to a boil and add in the bullion cubes(you could use stock instead).
Add soy sauce, shredded meat, mushrooms and garlic red chili paste and simmer for 5 minutes.
Add in vinegar, bamboo shoots and tofu and simmer.
Add cornstarch mixture to soup and stir well and simmer until the soup thickens to your desired consistency.
Beat egg white well and Pour beaten egg slowly, in a fine stream into simmering soup. Stir well.
Add sliced green onions .Remove from heat and serve hot.

Shrimp Lemongrass Soup

Thai Lemongrass Shrimp Soup traditionally known as Tom Yum is a light flavourful soup. It can be made with chicken or Shrimp or as a combination.I used the ready made Tom yum soup paste since I could not find fresh Galangal or kaffir lime leaves which are essential ingredients for this soup.

Ingredients:

1. Shrimp - 1 lb cleaned and deveined (I left the tail on)
2. Lime juice - to taste
3. Fish Sauce - to taste
4. Birds eye chillies - 2 chopped
5. Lemon grass - 1 stalk
6. shrimp stock - 5 cups(you could use chicken stock instead)
7. cilantro - 2 tbsp leaves and stems
8. mushrooms - 1/2 cup
9. tomatoes - 1 medium cut into cubes
10. tom yum soup paste - 2 tsp

Method:
to make the shrimp stock reserve the shell and heads of the shrimp and boil it with 6 or 7 cups of water and lemongrass for 20 minutes. Strain and reserve.
Marinate the shrimp with 2 tbsp lime juice, 2 tsp fish sauce, 1 Tbsp of minced green chilies, and 1 tsp of minced lemongrass for 30 minutes in the fridge.
Heat 1 tsp oil in a pan and saute the shrimp for 3 minutes until it is just cooked - reserve the shrimp .
Add the shrimp stock to the pan in which you sauteed the shrimp and add in the tom yum paste and bring to a boil.
Add lime juice and fish sauce to taste.
Add in the mushrooms,tomatoes ,cilantro leaves,chillies,and spring onions and the sauteed shrimp.
Bring to a simmer and turn the flame off.
Serve hot with extra lime juice,fish sauce and cilantro .

Spinach and meatball soup

This is a light flavourful soup that is perfect for lunch or dinner on a cold winter day .Not too heavy ,but at the same time filling because of the meatballs.
Ingredients:

1. 90% lean ground chicken, turkey or pork - 1 lb
2. Garlic - 2 cloves chopped fine
3. Ginger - 1/2 tsp chopped fine
4. Onion - 1/2 chopped fine
5. Spring onions - 2 stalks chopped fine
6. pepper powder - 1 tsp
7. soy sauce - to taste
8. Spinach leaves - 2 cups torn into big pieces
9. Chicken broth - 6 cups(I dissolved herb ox chicken bullion cubes in water and used it)
10. Tomato - 1 chopped
11. Mushroom - 1 cup optional(I had some enoki mushroom so used that)
12. oil - 1 tbsp

Method:
Mix the ground meat with the ginger , garlic,soy sauce, onion and pepper powder and form small balls and keep aside.
Heat the oil in a pan and add the mushroom and saute until it is cooked. Add in spinach leaves and saute for a minute .
reserve and keep aside.In the same pan add the tomatoes and saute for a minute.
Add in the chicken broth and bring to a boil.
Add the meatballs into the boiling broth and cook for 10 minutes until the meatballs float on top.
Add in the sauteed mushroom and spinach and bring to a simmer.
Serve with cutup green chillies preserved in vinegar and soysauce.

Lentil soup with vegetables

Ingredients:

1. Lentils - 1 cup washed and rinsed
2. Carrots - 2 medium chopped into cubes
3. Green beans - 1 handful cut into 1/2 inch pieces
4. Tomatoes - 2 chopped
5. Spring onion - 2 stalks
6. Green chillies/Cracked black pepper - to taste
7. Garlic - 1 clove chopped fine
8. Onion - 1 medium chopped
9. Chicken or vegetable stock - 7 cups(you could use water instead)
10. Oil - 1 tbsp

Method:
Heat Oil in a large pot and add in the garlic and onion and saute for 2 minutes.
Add in carrots,green beans,tomatoes and spring onions and fry for 5 to 6 minutes.

Add in the lentils and broth/water and salt and bring to a boil.
Lower the flame and simmer for 35 to 45 minutes until the lentils are cooked .
Garnish with chopped Spring onion

Beef noodle soup with baby bokchoy and enoki mushrooms

My effort at trying to recreate something similar to the Vietnamese Beef noodle soup.I got carried away by all the new ingredients I found at the local Korean store .It is my first experience cooking with enoki mushrooms - they looked so cute that I couldn't resist picking some up , they turned out to be very tasty and tender - not as earthy as the regular mushrooms but milder .

The authentic recipe uses beef broth that has been made by simmering Beef bones with water for hours with star anise and ginger etc.I didn't have all that time so I used the chicken bullion cubes instead of beef broth.The Herb Ox brand doesn't have any MSG so it is a better choice than other brands.The Vietnamese slice the beef paper thin and leave it raw in the soup bowl.The beef is cooked by the heat of the boiling broth that is poured on it.Again with kids I didn't want to take a chance with raw meat ,so I sauteed it with Soy sauce and then added to the soup.

This Soup is generally served with a plate of bean sprouts, lemon wedges,sliced green chillies,Thai basil,spring onions,fish sauce,and cilantro on the side.The cooked noodles and raw beef are placed at the bottom of the soup bowl and the boiling broth is poured over it ,individuals can then add whatever they want to the soup according to their taste.This is one of my favourite dishes at a Vietnamese restaurant.Very light and flavourful and very soothing on a cold rainy day.Finally :) here goes the recipe

Ingredients:

1. 3 cups of water.
2. 3 soup cubes.
3. Beef sliced thin and sauteed with soy sauce - 1 cup(just put the beef and soy sauce into a non stick pan and saute for few minutes).
4. Mushrooms sauteed in the same pan after taking the beef out - 1/2 cup.
5. Saute a few leaves of spinach or bok choy for few minutes and keep aside.
6. Cooked rice noodles - 1 cup.

Method:
Boil the water and add the soup cubes.In 3 soup bowls add some cooked noodles,beef,mushrooms and sauteed bok choy and keep it ready .
Pour the boiling broth into the bowl and serve with green chillies,spring onions,lemon and any sauce you like.

Beef with barley and vegetable soup

Ingredients:
Beef - an inexpensive tough cut of meat will do for this (since it has to be cooked for almost 2 hours)I used shank with bones.
Barley 1/2 cup.
Tomatoes - 3,
celery - few stalks,
carrots -2 ,
mushroom - 1 cup.
Onion- 1 big.
Spring onion - 1 .
Soup cube - 1 cube for each cup of water.
(You can add all kinds of veggies like squash,potato,beans,corn etc)

Method:
Brown the meat with some salt and pepper sprinkled on it.add in the cut veggies and saute with the meat ,you will not have to add any oil since the meat will give out some fat.pour in water and soup cubes and add the washed barley and bring to a boil. cover and simmer until the barley is cooked well - it will take around 1.5 to 2 hours.

A very filling and flavourful soup. I added mushroom at the end towards the last 15 minutes since I used enoki mushroom .If using the regular button mushroom you can add it earlier.