Chicken and Corn Soup

This meal-in-a-bowl soup is another classic from my mother’s kitchen. 

We all loved it as children, especially my sister, who has gone on to make it more often than any other family member.

My sister made some extra large quantities of this soup recently for a special family birthday. 

Picture a mountains setting on a cool but clear winters day.  There were multiple camp fires going, surrounded by log seats and camp chairs. Lunch was steaming hot mugs of this soup, or my Mum’s Chilli and baskets of chunky sourdough for dipping. 

I think we are all guilty at times of over complicating get togethers or special celebrations. We can get ourselves worked up in knots about putting on the perfect party. 

This winters afternoon we recently enjoyed, with lots of friends and family enjoying soup around the fire, was absolutely perfect. 

Fast forward a few weeks and it was my turn to host a little party for our youngest sons birthday. With the kids food sorted, thanks to a delivery of McHappy Meals (that’s for a whole other blog post!), I wanted to give the mums something simple and warm for lunch, so I made a double quantity of this soup and served it in the park in disposable coffee cups. 

I think I have said before that my boys have never LOVED soup, but as long as it’s chunky and not just hot liquid, they will eat it. 

So the baton gets passed on again. From my mum to my sister, from my sister to me.. and now me to you…..

I hope you like it x

Chicken and Corn Soup
Serves 6
A thick creamy soup, made with chicken, corn, carrot and a little curry powder.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tablespoons olive oil or 30 grams of butter
  2. 600 grams of chicken thigh fillets, excess fat removed and chopped into small pieces
  3. 1 onion, peeled and finely chopped
  4. 1 clove garlic, crushed
  5. 2 teaspoons curry powder (I use AYAM brand)
  6. 2 teaspoons flour
  7. 5 cups chicken stock
  8. 1 large carrot, peeled and grated
  9. 1 large can creamed corn (420 grams)
  10. 3/4 cup of medium grain rice
Instructions
  1. Heat oil or butter in a large soup pot over a medium heat.
  2. Add the chicken, onion, garlic and curry powder and gently fry until onion is softened and chicken is browning.
  3. Add flour and stir.
  4. Add the remaining ingredients and stir.
  5. Put a lid on, bring the soup to a boil and then turn down to a simmer.
  6. Simmer gently for 30-40 minutes.
  7. Serve with coriander or flat leaf parsley.
Notes
  1. The quantity of chicken is a rough guide only. You could use less if you are on a budget, or add more if your family prefers a meaty and chunky soup.
  2. If you make this in advance, the rice will continue to absorb the liquid. To bring it back to thinner consistency, just add some extra stock when you reheat.
  3. This is very mild and family friendly. If you like more heat, add a few teaspoons more of curry powder.
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Pick-me-up Pumpkin & Ginger Soup (vegetarian)

It seems like our extended summer in Sydney has finally come to an end.

As I type this I am looking out to my front yard where leaves of many colours and sticks of many sizes are dropping to the ground, covering our lawn and driveway. The wind is strong and cold and it looks like winter might well and truly be here.

I don’t know many who love this season we are about to enter, but dear friends, it’s coming anyway, so we may as well get out our scarves and hats, throw some extra blankets on the beds and start making soup. 

It’s days like these that make me happy to be at home, on the couch holding a mug of this Pumpkin Soup. 

Made in the slow cooker, it’s a little more ‘pumped up’ than your normal pumpkin soup. 

There is a beautiful sweetness from the fennel and apples, and a gentle heat from the ginger and turmeric. A mixture of sweet potato and pumpkin add the rich earthiness that brings it all together.

Turmeric is such a super spice that actually belongs to the ginger family. It is considered to be one of nature’s most powerful anti-inflammatory’s, while also being an anti-oxidant and an infection fighter. 

Including ginger and turmeric in your diet over the winter months will help in keeping your immune system strong.

Weekends are a perfect time to bung these ingredients in the slow cooker, let it bubble away and then you’ll be set up for lunches or dinner the following week. 

Stay warm friends x

Pick-me-up Pumpkin & Ginger Soup (vegetarian)
Serves 5
A slow-cooked soup made from pumpkin, sweet potato, fennel, apple and spices.
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Ingredients
  1. 800gm pumpkin, peeled and chopped into large chunks
  2. 400gm sweet potato, peeled and chopped into large chunks
  3. 2 granny smith apples, peeled, cored and roughly chopped
  4. 1 small fennel bulb, white part, chopped into large chunks
  5. 1 teaspoon turmeric
  6. 1 tablespoon peeled and grated fresh ginger
  7. 1 vegetable or chicken stock cube
  8. 5 cups water (or 5 cups of ready made stock)
Instructions
  1. Place all ingredients in the slow cooker, put the lid on and cook for 5 hours, (or on low for 6 or high for 3)
  2. When all the vegetables are soft it is ready.
  3. Allow to cool slightly before pureeing with a stick blender or in batches in a food processor.
  4. Serve on it's own or with greek yoghurt, sour cream or cream fraiche and fennel fronds.
Notes
  1. If you don't own a slow cooker, you can use a large soup pot and gently boil it till all the vegetables are soft.
  2. It will freeze well without the toppings.
  3. It will keep in the fridge, covered for 5 days.
cook fast eat slow http://www.cookfasteatslow.com/

Taco Soup

One of last years most popular recipes on cook fast eat slow was Taco Salad. You can find the recipe here, Taco Salad

Today I am sharing with you the winter equivalent, Taco Soup. 

Hugging a warm bowl of this on a chilly night is very comforting, and often takes me back to my childhood, where it was a family favourite.

This is my version but be as creative as you like with your toppings. We usually have all the toppings on the table so everyone can ‘dress’ their soup with whatever they like. Our favourite toppings are natural corn chips, guacamole or plain avocado, grated cheese, sour cream and capsicum.

Taco Soup
Serves 6
A beef and bean based soup, topped with corn chips, avocado, sour cream and cheese.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 500gm beef mince
  2. 2 tablespoons olive oil
  3. 1 spanish (red) onion, peeled and finely diced
  4. 2 heaped teaspoons dried oregano
  5. 2 heaped teaspoons ground cumin
  6. 1 large carrot, peeled and grated
  7. 1 green capsicum, de-seeded and finely diced (some set aside for the topping)
  8. 2 x 400gm cans diced tomatoes
  9. 1 x 400gm can tomato puree
  10. 1 x 750gm can kidney beans, rinsed and drained
  11. 3 cups water
  12. To serve, use toppings like natural corn chips, avocado, sour cream, grated cheese and reserved capsicum.
Instructions
  1. Heat olive oil in a large soup pot over a medium heat.
  2. Add onion and cook until soft.
  3. Add beef, breaking up the lumps, and cook till brown.
  4. Add all other ingredients and place the lid on the soup pot to bring the soup to a boil.
  5. Turn the heat down and allow to gently simmer 15 minutes.
  6. Remove the lid and simmer for 5 minutes more.
  7. Ladle the soup into bowls and allow people to do their own toppings.
Notes
  1. The soup base will freeze as it is.
  2. Defrost and reheat and then add toppings.
cook fast eat slow http://www.cookfasteatslow.com/

Chicken Noodle Soup

It’s that time of year when our family and many, many around us are unwell. A change of season almost always guarantees someone getting sick in our home and I know we are not alone.

When the kids were little and seemed to always have one thing or another (3 asthmatics = lots of respiratory issues), I use to really struggle with it. The sleeplessness, fights to get medicine in and just seeing them so sick and struggling to breath would have my husband and I weary with worry.

And to be honest, I struggled with the lack of control when sickness would descend upon my kids. I couldn’t ‘fix’ it myself and life invariably got thrown into chaos. For this planning freak, weeks of sickness, meant lots of cancelled plans, missed opportunities and life just not going the way I saw it.

It’s funny what life teaches you along the way though. 11 years of parenting have taught me that I’m not in control, I don’t always know what I’m doing and I can’t fix every sickness or problem that comes my kids way. Tough lessons for a control freak to learn.

I’m a little more chilled these days. Life does that to you. I’m not sure when it was that I realised that I may as well just not fight the stuff I can’t change.

So, kids get sick, I cancel plans, we medicate, cuddle, love, lie in the dark and listen to their breathing, make worried phone calls or trips to doctors, read, watch TV, cuddle, force fluids down, cuddle, watch TV, medicate, love, read and so it goes on.

Even as I type this though, and we are still bunkered down with various flus, ear infections and pneumonia, I feel blessed. Blessed knowing we’ll all be well again soon. Blessed no-one is in hospital this time. Blessed my boys have always received the treatment they need. Not everyone can testify to that.

So, in the midst of panadol and puffers, I count my blessings….. and make Chicken Noodle Soup.

It’s like a warm hug from your mum.

With the family sick these last weeks, this is all we’ve wanted.

We actually picked up the bowls and drank the liquid it felt so good.

For those of you who have made my Sticky Cinnamon Chicken, you will be pleased to see you get another chance to use your Chinese cooking wine and Star Anise in this recipe.

Chicken Noodle Soup

IMG_4931

(recipe adapted from Donna Hay’s Fresh and Light cookbook)

Ingredients

2 tablespoons of soy sauce

1.5 litres chicken stock

1/2 cup Chinese cooking wine

2 whole star anise

1 tablespoon brown sugar

3 cloves garlic, thinly sliced

a few dried chilli flakes, if you want some added heat (otherwise leave it out)

2 chicken breasts, thinly sliced

1 x 440gm packet of Udon noodles, rinsed

1 bunch of bok choy, washed and thickly sliced

1/2 bunch of fresh coriander, roughly chopped

Method

Place soy, stock, Chinese cooking wine, star anise, sugar, garlic, chilli in a large saucepan and bring to the boil.

Reduce heat to low and place sliced chicken breasts in and simmer for 5 or so minutes until chicken is cooked.

Add the bok choy and noodles and cook for 3 minutes or until bok choy is tender, but still has a slight crunch.

Place in bowls and serve with coriander.