Chicken noodle soup

Ingredients (serves 6)

• 1 barbecued chicken
• 1 tablespoon olive oil
• 4 green onions, finely sliced
• 2 cups chicken consomme
• 2 cups salt-reduced chicken stock
• 175g fresh Singapore noodles, chopped
• 420g can sweet corn kernels, drained
• 2 tablespoons soy sauce

Method

1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.

Notes & tips

• Hint: Chopping the noodles will make it easier for the kids to eat them.
• Note: Consomme is a light, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don't have any chicken consomme on hand.

Cauliflower soup with brioche crumbs

Ingredients (serves 6)

• 50g unsalted butter
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 2 cups (500ml) chicken or vegetable stock
• 300ml milk
• 300ml pure (thin) cream
• 1 small brioche, torn
• 1 garlic clove, roughly chopped
• 1 tbs finely chopped flat-leaf parsley

Method

1. Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.
2. Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until golden, then toss with parsley. Serve soup sprinkled with the crumbs.

Notes & tips

• You can warm the soup over medium heat for 5 minutes. Keep the toasted crumb mixture separate in an airtight container.

Corn & crab soup

Each silky spoonful of this speedy Chinese soup is laden with fresh corn and shallots.

Cooking Time

15 minutes

Ingredients (serves 4)

• 4 corncobs, husks and silk removed
• 1.5L (6 cups) chicken stock
• 2 tsp finely grated fresh ginger
• 2 tbs light soy sauce
• 2 tsp cornflour
• 60ml (1/4 cup) cold water
• 2 egg whites
• 1 x 227g ctn fresh crab meat, drained
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 1/2 cup fresh coriander leaves

Method

1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.
2. Place the corn, stock and ginger in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the corn softens slightly.
3. Meanwhile, whisk together the soy sauce, cornflour and 1 tablespoon of water in a small bowl until smooth. Whisk together the egg whites and remaining water in a bowl.
4. Add the cornflour mixture to the corn mixture and stir until well combined. Cook for 1 minute or until the soup thickens slightly. Gradually add the egg mixture in a thin, steady stream, stirring constantly until combined. Stir in the crab meat and shallot. Season with pepper. Ladle among serving bowls and sprinkle with the coriander. Serve.

Italian meatball soup

This hearty soup is a fabulous winter warmer - but don't take my word for it - read the reviews at the bottom of the recipe from Taste.com.au members!

Ingredients (serves 4)

• 500g lean beef mince
• 1 small red onion, grated
• 2 garlic cloves, crushed
• 1/2 cup fresh white breadcrumbs
• 1/3 cup basil leaves, finely chopped
• 1/3 cup grated parmesan cheese
• 1 egg, lightly beaten
• 700g bottle (2 3/4 cups) tomato pasta sauce with basil
• 4 cups chicken stock
• 1/2 cup risoni pasta
• 2 zucchini, diced
• 150g green beans, trimmed, cut into thirds
• 1/3 cup grated parmesan cheese and
• crusty Italian bread, to serve

Method

1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.