Quick and Delicious Soups
At the end of a long day, I want something quick and delicious. A few renditions of chicken soup follow that are perfect for a weekend lunch, or a simple and quick mid-week supper after a hectic day. Just add corn muffins, or a baguette. All the soups are ready in ten minutes!
Chicken and Lemongrass Soup with Rice Noodles
4 cups chicken stock
1 stalk lemongrass, finely chopped
1 chicken breast fillet, thinly sliced
2 oz rice noodles
2 green onions, sliced
1-½ tablespoons chopped coriander (cilantro)
Heat the stock and lemongrass in a saucepan over medium heat. Simmer for 5 minutes. Add the chicken and noodles and cool for 4-5 minutes until the noodles are soft and the chicken is cooked through. Stir through the green onions and coriander. Serves 2
Chicken, Leek and Risoni Soup
1 tsp oil
1 leek, sliced
1 chicken breast fillet, thinly sliced
4 cups chicken stock
1/3 cup risoni or orzo or other small pasta
1 tbsp flat leaf parsley, chopped
sea salt and cracked black pepper
Heat the oil in a saucepan over medium heat. Add the leek and chicken. Cook for 2 minutes. Add the stock and pasta. Cook for 8 minutes or until the pasta is al dente. Stir through the parsley, salt and pepper. Serves 2
Chicken, Potato and Tarragon Soup
1 tsp oil
1 small onion, sliced
1 chicken breast fillet, chopped
4 cups chicken stock
2 potatoes, peeled and chopped
1 tbsp tarragon leaves
¼ cup cream
sea salt and cracked black pepper
Heat the oil in a saucepan over medium heat. Add the onion and chicken and cook for 3 minutes. Add the stock and potatoes and simmer for 6 minutes or until the potato is tender. Stir through the tarragon, cream, salt and pepper. Serves 2
Sweet Potato and Thyme Soup
16-½ oz sweet potato, peeled and chopped
1 small onion, chopped
4 cups chicken or vegetable stock
2 tsp thyme leaves
1 tsp Dijon mustard
¼ cup cream
sea salt and cracked black pepper
Place the sweet potato, onion, stock, thyme and mustard in a large saucepan over medium heat. Simmer for 8 minutes or until the sweet potato is soft. Puree the soup with a hand blender or in a blender. Return the soup to medium heat and stir through the cream, salt and pepper. Serves 2
Source: Donna Hay magazine, Issue 9
