Chicken Soup

traditional chicken soup is said to cure the common cold this healthy recipe uses lots of different herbs and spices to enhance the flavour

The ingredient of Chicken Soup

  • 4 about 900g chicken thigh cutlets skinned excess fat trimmed
  • 1 large brown onion halved finely chopped
  • 1 large carrot peeled finely chopped
  • 1 celery stick trimmed finely chopped
  • 2 large garlic cloves finely chopped
  • 2 tablespoons finely chopped fresh continental parsley stems
  • 6 sprigs fresh thyme leaves picked
  • 2l 8 cups water
  • 1 2 teaspoon whole masterfoods black peppercorns
  • sea salt flakes
  • 1 4 cup finely chopped fresh continental parsley extra

The Instruction of chicken soup

  • combine chicken onion carrot celery garlic parsley thyme water and peppercorns in a large saucepan over medium high heat bring to the boil reduce heat to low and cook covered for 40 minutes or until vegetables are very tender
  • use tongs to transfer the chicken to a clean work surface hold with tongs and cut the chicken meat from the bones discard bones tear the chicken meat and add to the soup
  • taste and season with sea salt ladle soup among serving bowls sprinkle with extra parsley and serve immediately

Nutritions of Chicken Soup

fatContent: 457 446 calories
saturatedFatContent: 16 8 grams fat
carbohydrateContent: 4 6 grams saturated fat
sugarContent: 6 9 grams carbohydrates
fibreContent: 2 7 grams sugar
proteinContent: n a
cholesterolContent: 66 1 grams protein
sodiumContent: 200 milligrams cholesterol

Broccoli Soup

disclaimer this recipe is a member recipe it has not been tested by the taste com au team

The ingredient of Broccoli Soup

  • 1 1 2 broccoli cut into small pieces
  • 2 large potatoes peeled and cubed
  • 2 teaspoons butter
  • 1 2 onion roughly chopped
  • 2 3 bacon rashers
  • 100ml thickened cream
  • salt and pepper to taste
  • ground cumin to taste
  • sour cream to garnish

The Instruction of broccoli soup

  • put broccoli and potato into large pot add water just to cover and boil with lid on until soft
  • while that is cooking melt butter in a frypan and fry onion until transparent put aside and cook bacon rashers
  • when broccoli and potato cooked drain but keep the water use a blender to mash broccoli potato and the fried onion add a small amount of water to make this easier
  • add the cream and enough of the retained water to desired thickness season to taste
  • put back on stove to warm through
  • serve with dollop of sour cream and bacon cut into small pieces

Nutritions of Broccoli Soup

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a