3 Chicken Soups for the soul with Veggie options

Ingredients

• Sweet Corn Soup
• 600 ml Chicken or Veggie Stock
• 400 ml Creamed Corn
• 1 tsp Chilli Vinegar
• Salt & Pepper
• 1 tsp light Soya sauce
• 1 Egg beaten
• 2 tbsps Spring Onion leaves
• 1/4 cup cooked shredded Chicken optional
• Thai Coconut soup with Rice & Mushrooms
• 600 ml Chicken or Veggie Stock
• 1 Lemongrass stick cut in 4, 2 inch pieces
• 1 tsp Thai Red Curry paste
• 1/2 cup Mushrooms
• 1 tsp Fish sauce (use Soya for Veggie option)
• Fresh cracked Pepper to taste
• 100 ml Coconut Milk
• Pinch Salt
• 1/2 cup cooked Rice
• 1/4 cup cooked shredded Chicken
• Noodle Soup
• 600 ml Stock (Chicken or Veggie)
• 1 tsp minced Garlic
• Salt & Pepper to taste
• 1/4 cup each diced Carrots & Celery
• 1/2 cup cooked Pasta
• 1 tbsp chopped Parsley
• 1/4 cup cooked shredded Chicken

Instructions

1. Sweet Corn Soup
2. Heat up the stock
3. Add the creamed corn
4. Add the Chilli Vinegar, Salt, Pepper, Soya and stir
5. Beat the egg and drop into the soup stirring with a fork
6. Add the sliced spring onion leaves
7. Add shredded Chicken optional
9. Thai Coconut soup with Rice & Mushrooms
10. Heat up the stock
11. Add the lemongrass and allow to infuse into the stock and remove
12. Add the red curry paste
13. Add the mushrooms, fish sauce and pepper
14. Add the coconut milk
15. Add a pinch of salt and the rice
16. Add shredded Chicken optional
18. Noodle Soup
19. Heat up the stock
20. Add the Garlic
21. Add the diced carrots and celery
22. Add the noodles
23. Add the Parsley
24. Add shredded Chicken optional