February 4th is national soup day! To celebrate, our team shared their favourite recipes. Enjoy!

SPICY THAI COCONUT CHICKEN SOUP! – Shared by Dawn

Ingredients

• 2 teaspoons canola oil
• 1 cup sliced mushrooms
• ½ cup chopped red bell pepper
•  4 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 (3-inch) stalk lemongrass, halved lengthwise
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 1 ¼ cups light coconut milk
• 4 teaspoons fish sauce
• 1 tablespoon sugar
• 2 cups shredded cooked chicken breast (about 8 ounces)
• ½ cup green onion strips
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice

Directions:

1. Heat a Dutch oven over medium heat.
2. Add oil to pan; swirl to coat.
3. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
4. Add chile paste; cook 1 minute.
5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
6. Reduce heat to low; simmer for 10 minutes.
7. Add chicken to pan; cook 1 minute or until thoroughly heated.
8. Discard lemongrass.
9. Top with onions, cilantro, and juice.

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GREEK CHICKEN AVOGLEMONO SOUP! – Shared by Helen

Ingredients

• With the Yolks & Whites:
• The Stock Ingredients:
• 1 whole chicken, about 3 pounds
• 16 cups (4 liters) cold water
• 1 onion
• 2 carrots
• 2 celery stalks
• 6 garlic cloves
• 2 teaspoons salt
•  1 teaspoon black peppercorns
•  1 teaspoon dried oregano, optional
• 1/2 teaspoon turmeric
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•  1-2 cups Arborio rice
•  1-2 cups diced carrots
•  1/2 cup fresh lemon juice, or more
•  salt, to taste
• 8 eggs, separated
• garnish: fresh dill or parsley
• For the yolk version:
•  Same stock ingredients
•  1 cup orzo or rice
•  8 egg yolks
•  1 heaping tablespoon cornstarch
•  1/2 cup lemon juice, or more
•  2 tablespoons olive oil
•  Garnish: dill or parsley

Directions:

1.  Make the stock: Combine all of the stock ingredients in a large pot and bring to a boil.
2. Skim the froth that rises to the top and discard.
3. Reduce the heat to medium-low and simmer until the chicken is cooked. About 1-1 and 1/2 hours.
4. Remove the chicken and vegetables from the pot and strain the broth. Discard the garlic and peppercorns.
5. Allow the chicken to cool and chop or shred as much chicken as you would like to add to the soup. Store the remaining chicken in the refrigerator to use for chicken salad or for soup for another day.
6.  Pour the strained stock back into the pot and add the chicken, diced carrots, and rice into the pot. Season with a 1/2 teaspoon of salt. Bring to a boil.
7. Reduce the heat to medium-low and cook until the rice is tender. About 15 minutes.
8.  In the meantime, juice the lemons.
9. Separate the eggs into 2 bowls. Whisk the egg whites until frothy. Add the yolks and whisk together. Add the lemon juice and whisk together.
10.  Add some hot soup to the lemon sauce and whisk together. Keep adding the hot soup to the lemon sauce mixture until the bowl is warm to the touch.
11.  Add the egg-lemon sauce to the soup and mix well.
12. Warm through over low heat for 5 minutes.
13. Taste and adjust seasoning if needed

Follow along!

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LOADED BAKED POTATO SOUP – Shared by Amanda

Ingredients

• 4 slices bacon, diced
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
•  3 1/2 cups milk, or more, as needed
•  3 russet potatoes, peeled and cubed
•  2 green onions, thinly sliced
•  1 cup shredded cheddar cheese
•  1/2 cup sour cream
•  Kosher salt and freshly ground black pepper, to taste

Directions:

1.  Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
4.  Serve immediately, garnished with green onion, cheese and bacon, if desired.

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POTATOE SOUP– Shared by Connie

Ingredients

• Package of frozen hash browns
• One box of chicken broth
•  One can of cream of chicken soup
•  1 pkg of Ranch seasoning mix
•  Bacon bits
•  Cream cheese
•  Shredded cheese
•  Season with garlic, salt and pepper

Directions:

1.  Combine ingredients in crockpot
2. Cook all day, stirring occasionally!

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MINESTRONE SOUP – Shared by Judi

Ingredients

• 4 rashers of higher-welfare smoked streaky bacon , optional
• olive oil
•  1 clove of garlic
•  2 small onions
•  2 fresh bay leaves
•  2 carrots
•  2 sticks of celery
• 2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
•  1 vegetable stock cube
•  1 x 400 g tin of quality plum tomatoes
•  2 x 400 g tins of beans, such as cannellini, butter, or mixed
•  100 g dried pasta
•  Parmesan cheese , to serve
•  extra virgin olive oil

Directions:

1.  Put a large shallow casserole pan on a medium-high heat.
2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
3.  Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
4.  Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
8. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too

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SPICY ASIAN CHICKEN AND NOODLE SOUP– Shared by Quincy

Ingredients

•  3 cups fat-free, lower-sodium chicken broth
• 1 ½ cups water
• 1 ½ cups shredded rotisserie chicken breast
• ½ cup grated carrot (about 1 medium)
• ½ cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons lower-sodium soy sauce
• 1 ½ teaspoons Thai red curry paste
• 1 (2-inch) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon fresh lime juice
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh cilantro
• ¼ cup thinly sliced green onions

Directions:

1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

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CHICKEN POTPIE CHOWDER – Shared by Laura

Ingredients

• 1 tbsp butter
• 1 cup chopped onions
• 1 cup diced celery
• 1 tsp minced garlic
• 2 ½ cups reduced – sodium chicken broth
• 2 cups peeled, cubed potatoes
• 1 ½ tsp dried thyme
• ½ tsp poultry seasoning
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 can (14oz/398ml) cream-style corn
• 1 cup frozen peas and carrots
• 2 cups chopped cooked chicken breast
• 1 cup half-and- half (10%) cream
• 1 tbsp cornstarch
• 1 to 2 tbsp minced fresh parsley

Directions:

1.  In a large pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables being to soften about 3 minutes
2. Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well.
3.  In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot

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BACON AND POTATOE SOUP– Shared by Ginny

Ingredients

6 thick slices bacon

• 1 ½ teaspoons olive oil
• ½ cup chopped onion
• ½ cup chopped carrots
• 1 stalk celery, chopped
• 4 cups low fat, low sodium chicken broth
• 4 cups cubed potatoes
• ⅛ teaspoon cayenne pepper
• ½ cup shredded Cheddar cheese
• ½ teaspoon kosher salt

Directions:

1.  Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4.  Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.