Tag Archives: soup

Cream of Wild Rice Soup with Chicken

Yield: 10 servings (2-1/2 quarts)


1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup evaporated milk
1/4 cup minced chives


In a large saucepan, saute the onion, carrot and celery in butter until tender.

Stir in flour until blended. Gradually add broth.

Stir in the rice, chicken, salt and pepper.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Stir in milk; cook 3-5 minutes longer.

Garnish with chives.


Minestrone Soup

6 servings


2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil


Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Polish Sausage and Cabbage Soup Crock Pot


2 cups potatoes, cubed and peeled
4 cups cabbage, shredd it fine
1 carrot, shredd it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste


Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.

Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.

Ladle in bowls.

Chicken and Rice Soup

Servings: 5


1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 2/5″ slices (quarter if really thick)
3 celery ribs, cut into 2/5″ slices
3 tsp Vegeta stock powder, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper, finely ground
4 cups chicken broth, low sodium
4 cups water
1.2 lb bone in, skinless chicken thighs, 4 x 5oz (Note 1)
1 cup long grain white rice (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)


Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

Add carrots and celery, stir for 1 minute.

Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

Remove lid, add rice. Stir, cover, simmer 15 minutes.

Remove soup from stove.

Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Recipe Notes

1. Chicken: Fat is where all the flavour is, so I use bone in thigh for this recipe. I remove the skin otherwise the soup is a bit too greasy – just pull it off, it comes off easily. Skinless bone in thighs are sold in packets at Woolies in Australia – they are great value.

Alternative cuts: drumsticks will also work, no need to remove skin, use 1 kg/2lb. Skinless boneless thighs are the next best – but only cook for 15 minutes then add the rice, cook for further 15 minutes then take the chicken out, shred then return to soup, serve.

My next choice is store bought rotisserie chicken. Follow recipe except reduce water by 1 cup, use 2 1/2 cups of chopped or shredded chicken. Then add the broth and water, bring to simmer, add the chicken and cook for 5 minutes, then add rice, cook for 15 minutes, then serve.

Breast is so lean, it simply doesn’t infuse the broth with enough flavour so I can’t recommend it BUT in the event of an emergency, it can be used. Simmer 500g/1lb of breast gently for 10 minutes, then add rice and cook both for 15 minutes, remove breast, shred, return to soup, serve.

2. Vegeta Stock Powder (vegetable stock powder):

This is just a type of stock powder / bouillon cube in powder form. It’s my favourite for clear soups like this for both flavour and also because it gives it that yellowish tinge that I associate with this soup. It’s sold at supermarkets here in Australia alongside other stock powders & liquid broth, and here it is on Amazon. It’s quite popular in European recipes, from what I’ve seen.

However, any vegetable or chicken bouillon cube (crumbled) or powder is perfectly fine to substitute.

3. Rice: Long grain is my first choice because it’s my “go to” rice I always have. Other rices that can be used with no change to cook time: Jasmine and basmati but note they will add a slight fragrance to the soup, medium and short grain white rice, and quinoa could also be used. Paella, risotto and sushi rice are not suitable. Brown and wild rice needs to be added 5 minutes after the chicken is added (it needs 40 minutes to cook).

4. Storage: Use a slotted spoon to separate the rice and all soup contents from the broth. Store in separate containers, otherwise you’ll end up with a stodgy mushy rice block. Refrigerate then reheat soup first, then add the rice and stuff.

Taking it somewhere? Here is what I do: Cook it all the way to the end but do not add rice. Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 – 15 minutes until water is all absorbed (tilt to check). Remove from stove, leave covered and stand for 10 minutes. Remove lid, fluff rice, then put rice in a separate container to the rest of the soup. To assemble, heat the soup, then add the rice.

5. Add Ins: Zest and squeeze of fresh lemon is a beautiful touch of freshness. More veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers), sub chicken with other cooked protein (500g/1lb cooked weight), add 1/2 tsp dried thyme or 2 sprigs, or a touch of other dried herbs. Try adding a can or two of crushed tomato for a light tomato based soup.

For low carb, skip the rice and load up on more veggies. I like to fill it out with meaty veggies like broccoli and cauliflower.

Pot Chicken Noodle Soup

Servings: 8


2 tbsp butter unsalted
1 large onion chopped
2 medium carrots chopped
2 stalks celery chopped
1 tsp salt or to taste
1 tsp pepper or to taste
1 tsp thyme dry, 1 tbsp if using fresh
1 tbsp parsley fresh, chopped
1 tbsp oregano fresh, chopped, 1 tsp if using dry
4 cups chicken broth no sodium added
2 lbs chicken with skin and bones, use at least 1 chicken breast
4 cups water
5 oz egg noodles uncooked, (about 2 cups)


Turn your Instant Pot to the saute setting.

Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.

Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Remove the chicken pieces from the soup and shred with two forks.

Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.

Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

Recipe Notes

What is an Instant Pot: An IP is a multi-cooker, it’s like seven different appliances all in one. It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.

I don’t have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.

Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.

Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.

Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.

Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.

Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won’t hold up very well when defrosted and reheated.

Cabbage Soup


1 large head of cabbage, small chunks
2 (8 ounces) cans green beans
2 green peppers, sliced bite size
6 large green onions, chopped bite size
1 (1 ounce) envelope Lipton Onion Soup Mix
1 bunch celery, sliced bite size
3 lbs carrots, sliced bite size
1 (16 ounces) can of diced tomatoes
salt and pepper
Optional: beef bouillon, tabasco sauce, curry powder, chopped parsley, cayenne pepper,


The preparation of this remarkable soup is simple, just put all the vegetables in a pot, add the spices, cover with water and bring to a fast boil for ten minutes and then reduce to a simmer.

The vegetables should be cooked until they become tender.


Yield: 8-10


for the base:

a quick swish of olive oil
5 cloves garlic, minced
2 hot peppers like serrano or jalapeño, minced
4 cups mirepoix*
2 cups additional chopped veggies (optional)
3 tablespoons cajun seasoning mix
1 28-ounce can fire roasted diced tomatoes
3 cups chicken or vegetable broth
12 ounces Andouille sausage, sliced
1 lb. raw tail-off shrimp

for the roux:

6 tablespoons butter
1/2 cup flour
2 cups milk or chicken broth
heavy pinch of salt


Vegetables: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.

Base: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.

Roux: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

Finish: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

* A mirepoix is diced vegetables, cooked for a long time on a gentle heat without color or browning, usually with butter or other fat or oil.