Chicken soup

Well it certainly is soup weather and this week it’s all about chicken soup – first a golden, chicken ball & noodle soup and another of green curry, coconut and chicken. Both soups have an asian style broth base and are served with noodles, vegetables, chicken pieces and minced chicken balls. You could use thigh fillets, a whole chicken or a couple of chicken marylands to make the stock, it depends what is on special. You’ll need about 350gm of minced chicken to make the balls, you can use the mince as it is or add some flavours such as herbs or spices (I added some delicate fennel fronds and some spice mix) for that extra touch.


Chicken soup
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Recipe type: soup
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 10
A brothy chicken soup full of vegetables, noodles and chicken pieces - to warm the body and soul.
Ingredients
  • 4 chicken thigh fillets
  • 1 cup finely chopped celery greens
  • 1 tin creamed corn
  • ½ large head of fennel sliced finely
  • ½ bunch chopped coriander
  • 1 leek finely sliced
  • 1 whole cob corn (corn kernels removed from the cob)
  • 1 large carrot finely grated
  • 1 small swede finely grated
  • 1 tbs chicken stock powder (I use Massel)
  • 1 tbs finely chopped ginger
  • 3 small capsicums chopped (red, yellow, orange)
  • ½ baby wombok cabbage finely chopped
  • 1 bok choy (sliced)
  • 1 tbs curry powder
  • 150 gm vermicelli
  • salt/pepper
  • 350 gm minced chicken
  • 1 tbs fish sauce
  • fresh coriander chopped
  • 1 tbs chilli sauce
  • 2 cloves garlic chopped
  • 2 tbs oil - frying the chicken
  • 1 sprig of curry leaves
  • 4 kaffir lime leaves
  • 1 bruised piece of lemon grass
  • Sesame oil & coriander leaves for garnish
Instructions
  1. Brown the chicken thighs on high heat in the oil in a large stock pot
  2. Add the prepared vegetables, ginger, garlic and fry for a few minutes
  3. Add the curry powder and stock powder and cook for 2 min
  4. Add enough hot water with the tin of creamed corn to cover the vegetables and chicken plus a bit more and simmer until the chicken is cooked through
  5. Add more water if needed
  6. Chop the chicken into small portions and return to the soup - simmer
  7. Roll the chicken mince into small balls the size of cherries and place into the simmering soup
  8. Add seasonings such as lime juice, fish /chilli sauce, salt and pepper
  9. Cook the vermicelli pasta in the soup (you may need to add a little more hot water)
  10. Remove the curry leaves, lime leaves and lemon grass
  11. Adjust seasonings and serve with garnishing of sesame oil and coriander leaves

I didn’t make the stock first for this soup (cheats soup) as I usually do but it worked out fine, full of flavour and a nice colour too! My next chicken soup was tinged green – using green vegetables (apart from corn and swede), and with the addition of a small tin of coconut milk, green chillies and curry paste (I made a stock out of a whole chicken and vegetable offcuts/scraps and used some of the meat as well as chicken mince balls to make up the finished soup). Both soups were delicious!

 

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