So happy to see the sunshine today if only fleeting. I still wasn't keen to risk the clothes line so I hung all the clothes (ok 2 weeks worth of washing-eep) out on the patio. Thank God we have clean undies again..close call!
This cold rainy weather makes me crave the winter comfort foods and i have a confession to make...I am a soup-oholic! In Winter, I could live on my Sunday Soup (with chunks of fresh bread and lashings of butter). Ok so the extras are not great for watching the waist line but this soup is so good for keep immunity up, the budget and is a very healthy, hearty soup.
Sunday Soup
This got its name because I clean out the fridge on Sunday to make way for the new groceries. I use up all the left over veges from the week and add some freshies if needed.
You Need:
One Roast Chicken- I usually buy two and roast them both at the same time. One is for a roast dinner and one for the soup. I strip all the chicken of meat and keep aside for the soup. You can use BBQ chicken but I like it better with Home Cooked.
2-3 Potatoes
1 x can corn kernels or cob of corn chopped up
Stick of Celery- don't get ripped off buying a huge bunch of celery (unless of course you plan to use it for something else). Most supermarkets sell them buy small stick and it will cost like 15 cents.
1 x brown onion
Pumpkin, mushrooms, sweet potato, broccoli, spinach, carrot- Basically whatever you have in the vege drawer.
4 x chicken stock cubes or equivalent stock
Optional- 1 chilli- deseeded and chopped very finely ( I add a very small one and you don't really notice it in there but its great for moving the works along, if you get my drift! Great for weight loss soup also skip the bread and butter though)
How to make:
Boil water in a big pot about 1/2- 3/4 full
crumble your stock cubes into the pot
Chop all the veges up into chunks
Add veges and give a stir
Leave for about an hour
Add your chopped chicken
Stir and leave sit for a half an hour.
Voila! Soup done and ready to pop into the freezer. I freeze mine in lunch boxes so if im having a busy day, I have a meal ready. Logan loves his soup. Teenager not so much. I like to leave it rustic and chunky but if you like your soup smooth, pop it in the food processor for a minute.
For another variation, add chopped garlic, can of kidney beans and can chopped tomatoes and its Vegetable Minestrone, add pasta - even heartier. Omit the chicken and its still great. Best news is its cheap as chips to make and great for keeping Winter sniffles at bay.
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| Someone else is a big soup fan! |
Today we made Chinese Chicken and Corn Soup for lunch. Little man ate a huge bowl and then polished off half of mine, all the while exclaiming, mmmmm num num num! So cute.
Chinese Chicken and Corn Soup- SO flippin easy you will wonder why you don't make it more often!
You need:
1-2 can creamed corn
1 small chicken breast diced
2 x chicken stock cubes
Water in a pot
2 x egg whites
Small onion diced small
Sesame oil
Green onion if you want to be fancy
Method:
Boil you water, if you only want a small saucepan full use about 1 1/2 - 2 litres water
Crumble stock cubes in.
Add creamed corn and onion
While the water is boiling add the chicken to boil, this should only take 5-8 minutes. If you are not sure pull a bit out and check.
Add a small dash of sesame oil to give the Chinese flavour.
Cook for 5-10 minutes.
Scoop out your chicken and a ladle full of soup and place in food processor to chop up the chicken. If you don't have a food processor, just dice it up finely.
Pop back into soup and bring back to the boil.
This is the trick!!!
Get your egg whites ready in a cup. Bring the saucepan off the stove and stir to make a whirlpool. While the soup is whirling pour in your egg whites. Place back on the element for a further minute and hey presto that's it!.
As this has egg in it, I like to eat it fresh but if you want to freeze it leave the egg out. For fancy pants's add chopped spring onion on top to serve.
Thats it from me, its Bold and the Beautiful and afternoon cuppa time. Be well and happy :D
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