Winter has come and it’s time to cosy up with some hot soup. I like to make simple chicken soup recipes for dinner. The 3 recipes I’ve shared here are very straightforward; anyone can make them. These easy soup recipes do not require special ingredients and make for hearty, wholesome meals especially during the cold winter months.
I used my homemade chicken broth in these recipes. You could choose to use readymade broth / bouillon cubes. The post is on simple chicken soup recipes and the recipes are just that, but I do suggest you take the time to make your own broth. I’ve tweaked my method with tips from The Woks of Life. Learn How To Make Chicken Broth here. I usually make a big batch on a Sunday and use it during the week to rustle up soups and stews in a jiffy. Sometimes, I also freeze unused broth for later use. Just ensure that your container has enough room left for the liquid to expand when it freezes.
Chicken Mushroom Potato Soup
I made this soup with chicken, mushrooms and potatoes because I just had those ingredients. And some chicken stock. One onion and a few cloves of garlic. That’s all. Olive oil, dried herbs and spices are all pantry staples that everyone has. This hearty soup is as basic as it gets. It doesn’t even need a recipe if you ask me. I made it up as I went along. So, the recipe is here, if you want but feel free to freestyle and add extra ingredients to suit your taste.
Chicken Mushroom Potato Soup
Ingredients
- 200 g white button mushrooms wiped cleaned and sliced
- 1 large potato cut into chunks
- 200 g cooked chicken, shredded
- 500 ml chicken broth
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ½ tsp chilli flakes
- 1 large clove of garlic
- 1 medium onion finely chopped
- 1 tbsp olive oil
- A small knob of butter
- Salt
- Freshly ground black pepper
- A few slices of chicken or pork sausage (optional)
Instructions
- Add olive oil and butter to a pot on low heat and add the onion. Sauté till translucent and grate in the garlic. Cook for 5 seconds.
- Then add the potatoes, mushrooms, dried herbs, chilli flakes a little salt. Pour in a little of the broth, cover and cook on a low flame till the potatoes are cooked but not mushy (about 10 mins).
- The add the chicken, the sausage (if using) and the remaining broth. Season again and simmer for 5 minutes till the soup comes together. Check the seasoning, add the pepper and turn off the flame. Serve with buttered, crusty bread.
Asian Style Clear Chicken Soup
This soup is clean and comforting. It’s perfect when I want something delicious and is clean, light and healthy. The soup is bursting with Asian flavours like star anise and ginger scenting the broth with a hint of 5-spice on the chicken (how to make 5-spice powder). As you can see in the photos, the soup is loaded with fresh vegetables that are cooked but not mushy and dull. I used green cabbage, carrots and some spring onion tops. You could easily add your favourite vegetables, noodles, some dumplings, a couple of spoons of chilli crisp, fried onions or a soft-boiled egg; the possibilities are endlessly exciting. While this soup is super easy, it’s important to remember that the vegetables should not be boiled. Once the soup is boiled and simmered with the aromatics, remove them, add the vegetables and chicken, turn off the flame and put on the lid for 2-3 minutes. The residual heat will cook the veggies to perfection.
Asian Style Chicken Soup
Ingredients
- 2 large, skinless chicken thighs
- ¼ tsp 5-spice powder
- 150 g fresh green cabbage cut thinly sliced
- 1 medium carrot cut into thin, round slices
- 2 spring onions, green part cut into inch-long pieces. Reserve the white parts for the broth.
- 1 star anise
- 1 1-inch piece of ginger, peeled and cut into 2 pieces
- 3-4 black peppercorns
- 600 ml chicken broth
- 1 tbsp Shaoxing wine (optional)
- 2 tsp groundnut oil
- Salt
- White pepper
Instructions
- Rub the chicken thighs with a little salt and 5-spice powder and set aside for 10 mins.
- Add the broth to a pot along with the star anise, ginger, peppercorns, Shaoxing wine (if using) and white parts of the spring onion. Bring to a boil, reduce the flame and simmer, covered for 20 mins.
- While the broth simmers, heat 2 tsp of groundnut oil in a frying pan and add the chicken thighs. Sear on medium flame for 2 minutes till lightly browned on both sides. The cover and cook for 7-10 minutes till done. Remove from the pan, cool a little and cut into thick slices.
- Once the broth has simmered for 20 mins, remove the spices and onions with a slotted spoon and add salt and white pepper.
- Now add the vegetables, turn off the flame and cover for 5-7 mins. Ladle into bowls, add the chicken slices and serve.
Chicken Pumpkin Soup
I know most pumpkin soups involve pureeing the pumpkin; this one doesn’t. And still, it is creamy without being heavy and you bite into meaty morsels of pumpkin and chicken while eating the soup. Chunks of pumpkin and chicken thigh are cooked with warming spices like cinnamon and cumin and simmered in chicken broth. The spices infuse the soup with deep, smoky flavours that are perfect for the winter months. A few chilli flakes add a dash of heat as well. The mild sweetness of the pumpkin is beautiful when complimented with the savouriness of the chicken and the layered complexity of the spices. The thing I like about this soup is that it has a splash of light cream, but not too much; so it is creamy without being too thick or dense as pumpkin soups can sometimes be.
Chicken Pumpkin Soup
Ingredients
- 250 g pumpkin, peeled and cut into medium sized chunks
- 250 g cooked chicken cut into medium pieces
- 500 ml chicken broth
- 1 small onion, finely chopped
- 1 large clove of garlic, minced
- ½ tsp dried mixed herbs
- ½ tsp paprika
- ¼ tsp cinnamon powder
- 50 ml light cream
- 1 tbsp butter
- Salt
- Freshly ground black pepper
Instructions
- Put a pan on low heat and add the butter and onion. Take not to burn the butter. Sauté till translucent and add the garlic.
- Cook the garlic for a few seconds and toss in the pumpkin followed by the herbs and ground spices. Pour in a little broth, cover and cook on low heat for 10-12 mins till the pumpkin is cooked but not mushy.
- Then add the chicken and the remaining broth. Season with salt and pepper and simmer for 5 mins.
- Pour in the light cream, stir it in and turn off the heat. Serve warm, sprinkled wit feta or any cheese of your choice.
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