Sweet Corn Chicken Soup

My little people have had the cough and sniffles this week and this magic potion of a soup is the best cure for it. Its soothing and satisfying so works like magic to instantly make you feel better.

Nothing beats a good hearty soup in Fall weather plus its a great way to get rid of all the little left overs from previous cooking. I had some broth and boiled chicken left over from another recipe. I also had a couple carrots, peas, green onions left over. They were not enough to make something on their own but a perfect addition to this soup. 

Sweet corn Chicken Soup

RECIPE: Sweet Corn Chicken Soup

Ingredients

4-5 Cups Chicken Broth
1 Cup Shredded Chicken, cooked
1 (15oz) Can Cream-Style Sweet Corn
1/2 Cup Carrots, diced
1/2 Cup Onions, diced
5-6 Garlic cloves, finely chopped
1 Cup Fresh green peas
2 TBSP Soy Sauce
2 tsp Corn Starch (mixed in a little water)
1 egg, beaten
a small sieve to strain the egg
Salt and Pepper to taste
Green onions for garnish

Method

1. Heat the chicken broth in a stock pot and add the onions, carrots, garlic and peas to it. Cover and let it simmer so the veggies are a little soft and cooked.
2. Now add the corn, shredded chicken, Soy sauce, salt and pepper. Add the corn starch mixed in a little water and let the soup thicken a little. Make sure you keep stirring it to avoid a lumpy soup.
3. Beat the egg in a small bowl and pour it in the small sieve over the soup and let it trickle into the soup. This is the best way to get the soft strings of egg in the soup. Keep stirring it the whole time so the egg does not solidify in one spot.
4. Garnish with some sliced green onion and serve. I like to serve this with some simple sandwiches or some fried rice.

Ingredients

Chopped garlic, onions, carrots and fresh peas

Add them to the soup and let simmer till they cook and soften a little

Add the corn, shredded chicken, soy sauce and corn starch.

Add the beaten egg through a sieve or strainer to the soup

Hope you enjoy this with your loved ones this Fall.

White Beans and Kale Soup (Vegetarian)

Last few days have been amazing with the preview of what Fall is all about. I have been loving this weather and have been craving our staple soup for fall season. Its the White Bean and Kale soup that is vegetarian, hearty and screams Fall. I have been making this for years and had to search high and low to give credit to the amazing column USA Weekend for featuring this years ago.

I know all my recipes say quick and simple a thousand times over but in all honesty it is just that and extremely satisfying. I try to purchase organic vegetables most of the time since we consume so much of them but its totally a personal preference. 

White Beans and Kale Soup

RECIPE: White Beans and Kale Soup

Ingredients
1 Tbsp Olive Oil
6-8 Garlic Cloves, chopped
1 White Onion, chopped
3-4 Cups Kale (I use both Curly, lighter color and Flat, darker color for different nutrients)
4 Cups Vegetable Broth
1 Can Cannellini  Beans (Yes! I use canned beans too, not worth soaking and boiling for such a small quantity)
1 Can White Northern Beans (do not Drain, either one)
4 Tomatoes, chopped
2 tsp Italian Seasoning powder
Salt and Pepper to taste
1 Cup Parsley, chopped
Ricotta Cheese and Parsley for garnish

Method

1. In a deep pot heat some Olive oil on medium heat. Saute the onions and garlic till they are soft and translucent.
2. Add Kale and saute till it wilts.
3. Now add the beans with the liquid, vegetable broth, tomatoes, Italian seasoning, parsley, salt and pepper.
4. Simmer for about 15 minutes till it thickens a little.
5. Garnish with a little dollop of Ricotta cheese (or butter) and sprinkle with fresh parsley.

Serve this with some toasted Garlic and cheese bread. Hope you and your family enjoy this heart warming soup.

Chopped Kale, Garlic, Onions, Tomato and Parsley

Cut out the hard stems from Kale

And if the kids ask to save the leftovers for them you know you did something right :) They enjoyed it even more the next day for dinner. Hope you can enjoy some with your friends and family.