3 Chicken Soups for the soul with Veggie options

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Whoever said that Chicken soup is good for the soul is spot on. These three Chicken soup recipes with vegetarian options are like a warm hug on a cold day. These 3 recipes are made very easily and can be stored in mason jars for a wonderful light meal all week long. I grab whatever soup I fancy and bring it to work and at lunchtime, all I have to do is reheat in the microwave and enjoy!

The first soup is a Sweet Corn soup also known as the Chicken sweet corn for a non vegetarian version. This soup is a favourite in every Chinese restaurant and it’s so easy to make, my mom would make this for us all the time. If you like seafood, this is also super delicious with crab meat.

The next recipe is a Thai Coconut Rice & Mushroom soup, again, with or without Chicken. Lemongrass and Thai Red Curry paste is the star in the soup and is made hearty with Mushrooms and Rice.

And finally who doesn’t love a good old fashioned Chicken Noodle soup. The stock is enhanced with Garlic and diced Carrots & Celery make this super colourful. Cooked Pasta is added to the broth together with some fresh Parsley. This soup is not cooked for long to prevent the veggies from losing their vibrancy and crunch. Again, Chicken is optional.

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
  8. Thai Coconut soup with Rice & Mushrooms
  9. Heat up the stock
  10. Add the lemongrass and allow to infuse into the stock and remove
  11. Add the red curry paste
  12. Add the mushrooms, fish sauce and pepper
  13. Add the coconut milk
  14. Add a pinch of salt and the rice
  15. Add shredded Chicken optional
  16. Noodle Soup
  17. Heat up the stock
  18. Add the Garlic
  19. Add the diced carrots and celery
  20. Add the noodles
  21. Add the Parsley
  22. Add shredded Chicken optional
https://kravingsfoodadventures.com/3-chicken-soups-soul-veggie-options/

Fiesta Chicken Soup

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Arrrrrriba Arrrriba, I’m in the mood for a little Mexican party and we’re going to prepare a Fiesta Chicken Soup. In this recipe, I’m going to use fresh ingredients combined with the smokiness of Mexican chilli and cumin. I’m using large red mexican chillies, these can be purchased dried and I’m simply going powder this in my food processor. If you can’t find regular Mexican dried chillies, you can substitute guajillo, ancho or even chipotle dried peppers. You can even just use Mexican chilli or chipotle powder.

This soup is great as is but even better garnished with a dollop of sour cream, some cheese and some fresh Pico de gallo. If I have any leftovers I heat it up in a pan and poach my eggs in them as a great kick start to the day.

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Fiesta Chicken Soup

Ingredients

  • 1 medium finely diced red Onion
  • 4 cloves of Garlic crushed
  • 1 dried New Mexico red chilli, powdered
  • 1 tsp cumin powder
  • 1 Chicken breast diced
  • Salt & pepper
  • 3 Tomatoes, blanched and pureed
  • 2 cups Chicken stock
  • 1/4 cup black Beans
  • 1/4 cup green diced Peppers
  • 2 cobs of corn roasted and de husked
  • Garnish – Sour Cream, Pico de Gallo & Mexican shredded cheese

Instructions

  1. Heat some oil and saute the onion
  2. Add the garlic followed by the Chili powder and Cumin
  3. Add the Chicken and cook
  4. Season Chicken with salt and pepper
  5. Add the tomato puree and the Chicken stock and taste for salt
  6. Add the beans, peppers and the corn
  7. Cover and cook for a few minutes
  8. Garnish with a dollop of sour cream, some pico de gallo and cheese
https://kravingsfoodadventures.com/fiesta-chicken-soup/

Sweet Corn Crab Soup

Sweet Corn Crab Soup
Sweet Corn Crab Soup

Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Corn Crab or Chicken soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.

My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel.My personal fave is Crab, but you can easily make this with chicken or even leave it as is for a veggie option.

Sweet Corn Crab Soup

Ingredients

  • 3 cups stock
  • 400 ml creamed corn
  • 1 cup crab meat
  • 2 tsps light soya sauce
  • 2 tsps chilli vinegar
  • salt and pepper to taste
  • 1 beaten egg
  • Spring onion leaves to garnish

Instructions

  1. Process
  2. Bring the stock to a boil and add the creamed corn
  3. Add the crab meat and stir
  4. Season with 2 tsps each light soya sauce and chilli vinegar and salt and pepper to taste
  5. Beat an egg and drizzle into the hot soup in a circular motion with the help of a fork to form egg ribbons
  6. Garnish with spring onion leaves and serve
https://kravingsfoodadventures.com/sweet-corn-crab-soup/