Chicken Curry Soup

INGREDIENTS

• 1 tablespoon canola oil
• 1 large onion, chopped
• 4-5 cloves garlic, crushed
• 3 slices fresh ginger, peeled and lightly crushed
• 3 tablespoons curry powder, preferably Madras
• 1/2 cup white rice
• 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
• 4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 3 cups water
• 1 vine-ripened tomato, seeded and chopped
• Salt & freshly ground pepper, to taste
• Lemon juice, to taste
• Finely chopped fresh cilantro, or chives for garnish
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• PREPARATION

• 1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
  2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
  3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
  4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.

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Asian-Inspired Chicken Soup

• INGREDIENTS
• 1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
• 3 cups boiling water
• 1 tablespoon peanut oil or canola oil
• 2 cups diced onion
• 3 cloves garlic, thinly sliced
• 6 1/8-inch-thick slices peeled fresh ginger
• 6 cups reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1 2-to-3-inch stick cinnamon
• 1 whole star anise
• 1 teaspoon freshly ground pepper
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 bulb fennel, cored and cut into 1-inch pieces
• 8 scallions, whites cut into 2-inch pieces and greens chopped, divided
• 1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
• 2 cups (4 ounces) mung bean sprouts (see Note)
• 1/2 cup chopped fresh cilantro
• 2 teaspoons toasted sesame oil
• Lime wedges for garnish
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• PREPARATION

• 1. Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
  2. Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
  3. Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
  4. Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

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Chicken Corn Soup

Ingredients

• Chicken stock 8 cup
• Chicken breast 1 (cut into tiny cubes)
• Salt ¾ tsp
• White pepper ½ tsp
• Cream of corn 1 tin
• Corn flour ½ cup heaped
• Egg 1 (beaten)

Cooking Directions

1. Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling.
2. Add cream corn lastly mix corn flour with little water into a paste.
3. Add to the soup stirring well till soup thick.
4. Lastly add beaten eggs, cook for 2 minutes and remove.
5. Serve hot.

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