There are many varieties of noodle soup. It is mainly eaten in the Eastern and Southeastern Asia. In North China, it is usually served for breakfast or brunch. Chicken soup has been rumored to cure illnesses. Scientists in University of Nebraska medical Center have observed the action of chicken soup in vitro and have concluded it to have anti-inflammatory effects. It basically soothes the body of any person ailing from an illness.

Recipe 1:

This is a crockpot chicken noodle soup with onion, carrots and celery.

Ingredients

• 2 ½ to 3 ½ pound chicken pieces
• 4 cups of water
• 4 cups of chicken broth (recipe follows later)
• 1 tsp seasoning salt
• 1 tsp salt to taste
• ¼ tsp of pepper
• 1 small chopped onion
• 1 chopped carrot
• 2 stalks of celery, chopped
• ¼ cup of parsley
• ½ tsp of dried basil
• 1 bay leaf
• 6 ounces of noodles

Directions

1. Place all ingredients in a crockpot.(except noodles)
2. Cover the pot and cook on low flame for 5 to 6 hours.
3. Remove chicken and bay leaf from pot.
4. Separate the meat from bones, dice and put them back in the crock-pot along with noodles.
5. Cook for an hour on a medium flame or for ½ hour on high flame. (You may even cook the noodles separately and add them before serving)

Recipe 2

Cooking time : 20 minutes

Serves 4

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 1 medium onion chopped
• 3 minced garlic cloves
• 2 medium carrots cut diagonally into ½ inch slices
• 2 celery ribs cut in half lengthwise and cut into ½ inch thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts of chicken stock (recipe given)
• 8 ounces of dried egg noodles
• 1 ½ cup of shredded cooked chicken
• Salt and pepper to taste
• 1 handful of fresh chopped parsley

Preparation

1. Place a soup pot over medium heat and pour the oil into it.
2. Add the onion, thyme, bay leaf and garlic.
3. Cook and stir for at least 5 minutes until the vegetables are softened but not yet brown.
4. Pour the chicken stock in and bring it to boil.
5. Add the noodles and simmer for 5 minutes until tender.
6. Add the chicken and simmer for another 2 to 3 minutes until completely cooked.
7. Season with salt and pepper. Garnish with parsley and serve hot.

Recipe 3: Chicken Stock:

Ingredients

• One 3 ½ pound chicken (cleaned)
• 2 carrots cut in large chunks
• 3 celery stalks cut in large chunks
• 2 large quartered onions
• 1 head of garlic halved
• 1 turnip halved
• ¼ bunch of fresh thyme chopped
• 2 bay leaves
• 1 tsp of whole black peppercorns

Preparation

1. Place vegetables and chicken in a large stock pot over a medium flame.
2. Pour only enough water to cover the stuff. ( Too much water will make it taste weak)
3. Add the thyme, bay leaves and peppercorn and let the broth come to a boil.
4. Reduce the heat to a medium0low and allow the broth to simmer for 1 to 1 ½ hours partially covered.
5. While cooking remove any impurities that may rise to the surface. If necessary, add little more water to keep the chicken covered while cooking.
6. Carefully transfer the chicken to a cutting board. When it has cooled enough, remove the skin, bones, and hand-shred the meat and place it in a storage container.
7. Strain the stock through a fine sieve into another pot. (This removes the vegetable solids).
8. Use the stock immediately. If you are planning to store the stock then place the pot in a sink of ice water and
   stir in order to cool down the stock. Cover and refrigerate for one week or freeze.

Nutritional Information:

1 cup of soup contains:

• Sodium – 72mg
• Protein – 10g
• Fiber – 1g
• Carbohydrate – 12g
• Cholesterol – 18mg
• Saturated Fat – <1g
• Total Fat – 2g
• Calories (fat) – 14%
• Calories – 98

- Karnika Ray

INGREDIENTS:

• 1 cup chopped onion
• 2/3 cup chopped green bell pepper
• 1 tablespoon bottled minced garlic
• 1 jalapeno pepper, seeded and minced
• 1 pound pork tenderloin, cut into bite-sized pieces
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
  

• ¼ teaspoon black pepper
• 1 can pink beans
• 1 can diced tomatoes
• 2 tablespoons chopped cilantro
• 1 cup diced avocado

METHOD:

Prepare a small oven and heat it over medium heat. Coat a pan with cooking spray and add onion, bell pepper, garlic and jalapeno to the pan. Then heat for 2 minutes. Add pork and cook for 3 minutes. Then add the chicken broth, chili powder, ground cumin, salt, black pepper, pink beans and tomatoes and heat till the contents boil. Cover the pan partially, reduce the heat and let it simmer for 6 minutes or until the pork is cooked. Stir occasionally. Remove from heat and stir in cilantro. Serve hot with avocado.

Wines such as Rudolf Muller Riesling spatlese 2007, Chambers Rosewood Muscat NV etc are considered good to be paired up with Southwestern Pork soup.

It might be against some religious sentiments to cook pork but that does not decrease the taste and aroma of pork soups. No matter how one cooks it or what is added to it, it always resides in the hands of the maker to make the soup as delicious and as unique as he wishes to!! So experiment and discover more recipes!!

- P. Asha Ritu

Generally, pork is combined with many vegetables to increase its nutrition quotient. Pork and vegetable soup is best for winters since it helps you to prevent catching cold during intense winter months. To prepare Pork and Vegetable Soup, you will require:

• 3/4 lb. boneless pork
• 2 tablespoons flour
• 1 tablespoon oil
• 1 chopped onion
• 2 diced celery stalks
• 3 chicken bouillon cubes
• 3 cups water
• ½ teaspoon dried marjoram leaves
• 2 cups of diced and peeled potatoes
• 4 mushrooms cut into pieces
• ½ tablespoon green pepper
• 2 tablespoon diced pimiento
• Chopped parsley

Method:

First, cut the pork into ½ inch cubes. Then put the cubes along with flour in a plastic bag and shake till the cubes are coated with flour. Then heat oil in a pan and add the pork cubes. Heat till the cubes turn brown. Add onion and heat for 2-3 minutes more. Then, add celery, bouillon cubes, water and marjoram. Continue heating till the mixture boils. Cover the pan with a lid and let the contents to simmer for 15 minutes. Then add potatoes and mushroom pieces with liquid and boil again. Cover and simmer it for 10 minutes. Stir the contents in green pepper and pimiento and allow it to simmer for 5 minutes more. Sprinkle it with parsley and serve hot.

- P. Asha Ritu

• 4-5 pieces of blanched pork ribs
• 1 medium sized potato cut in large pieces
• 1 carrot skinned and cut into large pieces
• 1 large onion, cut into quarters
• 1 sliced celery
• 2 ear of corn
• Salt to taste

Boil water in a pot. Add pork ribs and vegetables. When the mixture starts to boil, lower the heat and let it simmer for 3 hours or so. Add salt to taste. Serve hot.

For some Chinese twist to pork ribs, you can try the Chinese Turnips with Pork Ribs Soup recipe:

Ingredients:

• 1 Chinese turnip cut into bite sized pieces
• 300 gm pork ribs cut into bite sized pieces
• 10 cups of water
• Salt to taste
• A pinch of pepper
• A pinch of sugar
• Finely sliced onion

Boil the pork ribs in water. Add turnip and cook for 20 minutes. Add salt and pepper. Garnish it with sliced onion and serve hot.

It would be interesting to know that Chinese turnips are known to cleanse our body from toxic and help releasing internal heat from our body.

It would be interesting to try the Malaysian Pork Rib Soup recipe.

Ingredients:

• 2 lb pork ribs cut into small pieces
• 6-8 cups water
• 1 teaspoon sugar
• 2 star anise
• 2 cinnamon sticks
• 1 peeled and crushed ginger
• 6-8 black peppercorns
• 4-6 cloves
• 2 quartered onions
• 2 bay leaves
• 2 sliced carrots
• 3 medium sized sliced potatoes
• ½ cabbage, chopped into small pieces
• 6-8 beans cut into small pieces
• 2-3 sprigs cilantro
• Salt

In a pot, add water, pork ribs, star anise, cinnamon sticks, cardamoms, ginger, black peppercorns, cloves, onions, and bay leaves. Add 1 teaspoon of sugar and salt to taste. Boil the contents. Then reduce the heat to medium and let them simmer for 40-50 minutes, uncovered. Skim it occasionally to remove excess oils and any froth that forms on the top.

Add carrots and potatoes and continue to simmer. When potatoes and carrots are cooked, add cabbage and green peas, add simmer till all are cooked. Garnish with cilantro and serve hot!

If you do not want the extra spices in the soup, then you can use tongs and remove the cinnamon sticks and all the other spices. This soup can be served as a starter or as a main course with steamed rice!

A small useful tip would be for the ones who want a fat free soup. Cook the pork ribs with all the spices and seasoning, in advance. Cool it completely and refrigerate. Then remove the fat layer that forms on the top. Then you can add the other vegetables!

It is useful to remember that pork ribs are best cooked when they are cooked on low heat and slowly. Because of their size, they generally cook fast. Just sprinkle with some seasoning and they will turn out to be great!!

- P.Asha Ritu

• Freshly sliced mushroom pieces
• Fresh cream
• Butter, flour
• Salt, pepper to add according to taste

Cook the mushroom pieces with salt and pepper in a pan till the mushroom pieces become soft. Then in another pan, melt butter then add flour to make the butter thick. To the roux (i.e. the paste of butter and flour) add the fresh cream. This way the cream base for the soup is created. Then add the mushroom pieces to it.

Another popular way of making mushroom soups is to combine it with chicken. It is most preferred since chicken is believed to heal any ailment.

For Chicken mushroom soup, you require:

• 3 cups chicken stock
• 6 fresh sliced mushrooms
• 3 diced onions
• 1 tablespoon dry sherry
• 1 table spoon light meso

First heat the chicken stock and then add mushrooms and onions and simmer it for 4-5 minutes till the vegetables wilt. Then add sherry to it. In a separate bowl, take 3 tablespoons of the broth and add meso to it so that it blends. Add this mixture of meso and the broth to the remaining soup mixture and cook for 3-4 minutes. It tastes best when served hot.

Mushrooms can also be mixed with tomatoes to make soups. For a Mushroom tomato soup, you require:

• 1 sliced onion
• ½ tablespoon garlic powder
• 1 tablespoon of margarine and avocado oil each
• 4 cups of freshly sliced mushrooms
• 2 tablespoons of chicken bouillon
• 2 ½ cups water
• ½ cup sherry
• 2 tablespoons tomato powder
• ¼ tablespoon pepper
• ¼ cup grated cheese
• 1 tablespoon parsley flakes

In a pan, mix onion, garlic powder, margarine, avocado oil, mushroom pieces, bouillon, water, sherry, tomato powder and pepper. Cook for 10 minutes over medium heat, and stir occasionally. Heat till the soup boils and then reduce the heat and allow it to simmer for 20 minutes. Then pour the contents into a bowl and garnish it with grated cheese and parsley flakes.

If you do not wish to mingle with the authenticity of the mushrooms then you can also cook plain Mushroom Soup. To make it more delicious you can cook it in milk. The ingredients required are:

• 250 Gms fresh mushrooms
• 2-3 onions (small)
• 350 ml milk
• 2-3 bay leaves
• 6-7 peppercorns
• 5 cloves
• 2-3 tablespoon butter
• 1 tablespoon flour (Maida)
• 1 cup fresh cream
• Salt, white pepper powder and nutmeg powder to taste

Clean and chop the mushroom and onions. Boil the milk with bay leaves, peppercorns and cloves. In another pan, melt some butter and add the mushroom and onion pieces to it. Add the flour to it and heat gently. Pour the milk, stirring continuously to avoid formation of lumps. Cook for 5 minutes till the soup has a smooth texture. Add the cream, salt, pepper and nutmeg according to taste. Serve hot.

So cuddle up in warm beds and enjoy hot mushroom soups – any season, anytime and anywhere..!!

- P. Asha Ritu

• 1 large cucumber
• 2 cups plain yogurt
• 2 teaspoons white vinegar
• 1 teaspoon olive oil
• 2 teaspoons finely cut mint
• ½ teaspoons finely cut dill
• 1 teaspoon salt
• 2 sprigs of mint

Peel the cucumber. Slice it into long vertical pieces. Scoop out all the seeds and then grate it. Take the yogurt in a bowl and mix the grated cucumber along with vinegar, mint, dill and salt. Mix them thoroughly. Refrigerate the contents for at least 3 hours in advance before serving. Garnish with mint and serve!

The most easily available and common soup ingredient is tomatoes. So for Chilled Tomato Soup, you require:

• 5 ripe chopped tomatoes
• 1 Can vegetable cocktail juice
• 1 cup tomato juice
• 1 can chicken broth (ready to use)
• ¼ cup butter
• 1 finely chopped onion
• 3 cloves, garlic – minced
• 1 cup heavy cream
• 1/8 teaspoon white pepper
• 15 basil leaves
• 6 whole basil leaves

In a food processor, place tomatoes and cocktail juice and process until they are smooth. Place the liquid in a glass bowl and add tomato juice and chicken broth to it. Mix well and refrigerate.

In a small pan, melt butter and add onion, garlic, and cook for 6-7 minutes on medium heat. Remove from the heat and mix it into the tomato mixture. Add cream, pepper and basil leaves and chill the soup for 3-4 hours before serving. Garnish with chopped tomatoes.

Summers are a great time to experiment with blueberries. So why not make chilled soups with yummy blueberries. For Blueberry Mango Soup, you need:

• 6 cups frozen blueberries
• ¾ cup sugar
• 2 tablespoon lemon juice
• 1 teaspoon ground cardamom
• ¾ cup mango puree
• 1 cup ice wine or honey wine

Mix blueberries, sugar, lemon juice and cardamom in a pan. Boil the mixture over medium heat. Cook till the sugar dissolves for about 7 minutes. Slightly cool blueberry mixture and transfer the mixture into a bowl. This makes your blueberry puree.

Now in another bowl, combine blueberry puree, mango puree and wine. Strain this mixture through a sieve. Cool the obtained mixture.

Serve cold with blueberries or mango slices! Yummy!

Tired of traditional soup ingredients? Let’s try the extremely delicious Chilled Orange Borscht.

Ingredients:

• 1 jar pickled beets
• 1 ½ cup orange juice
• 3 tablespoon lemon juice
• 1 cup sour cream
• 1 ½ cup yogurt
• 1 pinch salt and pepper
• 3 tablespoons chopped chives

Add beets, orange and lemon juices, and yogurt in a blender. Add salt and pepper according to taste. Mix it thoroughly and chill for 2-3 hours. Serve with yogurt and chives. Quick recipe with convenient ingredients!

- P. Asha Ritu

• A 3 ½ pound chicken
• 8 cups of chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon of dried thyme
• 1 sliced garlic, 1 clove
• 2 ribs celery with leaves
• 1 chopped onion
• 1/4 teaspoon pepper
• ¼ cup butter
• 2 minced shallots
• 1 diced carrot
• 6 thinly sliced green onions
• 6 tablespoon flour
• 6 cups chicken broth
• 1 cup frozen peas
• 3 cups diced chicken breast
• 1 cup fresh cream
• Salt and pepper to taste

Mix the chicken with the broth, rosemary, thyme, garlic, carrot slices, and chunks of celery, chopped onions, and pepper in a pot. Heat the contents till they boil. Reduce the heat to a medium level and allow the contents to simmer for an hour. Pour the broth into a bowl, cover and refrigerate it. When the broth has cooled, measure 6 cups and set it aside. Dice the chicken breast and transfer about 3 cups to a bowl. Cover and refrigerate it. The remaining chicken can be refrigerated for other purposes.

In a pan, melt butter and add shallot, celery, and carrot pieces. Cook at medium heat. Add the green onion, flour and heat for about 6 minutes. Add the 6 cups of chicken broth to it. Cook for 10 minutes till the vegetables are soft. Then add peas and chicken and continue cooking for 5 minutes. Then add the fresh cream and stir. Add salt and pepper as desired. Serve hot.

Chicken cream soups are very nutritious since they can be well blended with many vegetables and cooked. One such recipe could be for Creamy Chicken Artichoke Soup.

For this you will require:

• 4 medium fresh artichokes
• 1 lemon’s juice
• 2 cups water
• 2 cups chicken broth
• ½ cup white wine
• 1 medium sized sliced potato
• 1 small diced carrot
• 1 small diced onion
• 1 diced celery stalk
• 2 minced garlic, cloves
• 2 bay leaves
• ½ tablespoon dried oregano
• ½ pound cooked chicken chopped in to small pieces
• 1 cup fresh cream
• 4 tablespoon grated cheese
• Salt and pepper to taste

Put the artichokes in the pot of water. Squeeze the lemon on top of it and cover it with lid. Cook for 30 – 45 minutes. Then remove the artichokes, and reserve the liquid. Remove the flesh from the bottom of each artichoke leaf and put it in a pan. Add the reserved liquid along with the chicken broth, wine, potatoes, carrots, onions, celery, garlic, bay leaves and oregano. Do not cover the soup. Boil it for 15minutes till the contents are soft. Then remove the bay leaves. Pour the contents in a big bowl.

Now add chicken, cream and cheese to the soup and stir on a low flame. Serve creamy artichoke chicken soup with croutons garnished on the top.

Try these interesting recipes and keep your family and friends healthy – now and always!!

- P. Asha Ritu.

• 2 peeled carrots
• 2 celery stalks
• ½ turnips
• 1 cup shredded cabbage
• ½ cup chopped leek
• 1 medium sized potato
• 2 tablespoon butter
• ¼ cup hot cream
• 1 medium sized chopped onion
• 1 clove and 1 chopped garlic
• ½ cup white wine
• 1 qt vegetable broth
• Salt and white pepper to taste

Cut the carrots, celery and turnip into same size pieces. Ensuring same size helps the contents to cook evenly. Peel the potato and cut it into similar pieces. Take a pot and melt butter in it. Add onion, garlic, and the vegetables in it. Cook for 3-4 minutes till the onions are translucent. Stir occasionally. Add the white wine and cook for another 2 minutes.

Then add the vegetable broth and boil the mixture. Then lower the heat and allow the contents to simmer for 15 minutes till the potatoes are soft enough to be pierced with a fork. Remove the contents from the pan and place them in a blender.

After processing the soup, put it into the pot and add more vegetable broth to adjust the thickness of the soup if necessary. Then mix ¼ cup hot cream into the soup and stir. Season it with salt and pepper. Serve hot, garnished with toasted croutons!

This vegetable soup is the perfect meal for all those chilly winter nights!

Another very mouth watering recipe to cook 7 Vegetable Cream Soup is:

Ingredients:

• 6 cups water
• 4 cubed small potatoes
• 2 sliced medium sized onions
• 2 diced carrots
• 2 chopped mushrooms
• 1 ½ oz beans
• 3 large sliced tomatoes
• 1 clove
• 2 tablespoon split green peas
• ½ teaspoon salt
• ¼ teaspoon butter
• ½ cup fresh cream
• 4 teaspoon flour
• White pepper to taste

Combine water along with potatoes, onions, carrots, mushrooms, beans, tomatoes, clove, green peas and salt in a large pot and cook till the vegetables are done. In another pan, melt butter and add the flour to it. Heat and dry the flour for a few minutes but ensure that it does not turn brown. Then add the vegetables cooked earlier and stir for 5 minutes over medium heat. Transfer the contents into a bowl. Serve hot with a topping of fresh cream on each serving!

It would be interesting to know that the vegetable soups made at home have the texture and the flavor of a cream soup but are low in fat content. Perhaps that’s the reason people prefer home made soups over the ones available at the restaurants!

- P. Asha Ritu

Ingredients:

Prepare 18 – 24 wonton wrappers

Filling:

• ½ pound finely chopped boneless lean pork
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• Only few drops of sesame oil
• 1 teaspoon of sherry
• ½ teaspoon of sugar
• 1 finely minced green onion
• 1 teaspoon of cornstarch
• 2 dashes of white pepper

Other:

• Water required for boiling won tons
• 4 ½ – 5 cups of chicken stock
• Thinly sliced green onion, accordingly

Method:

In a bowl combine all the filling ingredients and mix it well. Then lay only one wonton skin in front of you and Cover the remaining wonton skins with a damp towel so that you can keep them from drying out.

Filling of the wontons:

STEP 1: Soften or moisten all the edges of the wonton wrapper with little water. Then place the heaping teaspoon of won ton filling in the center of the wrapper.
STEP 2: Now fold the wonton wrapper in half lengthwise and make sure that the ends of it meets. Then press it down firmly on the ends to seal it.
STEP 3: Then use your thumbs to push down on the edges of the wonton so that the fillings shift to the center of it.
STEP 4: Fold over the wonton wrapper one more time while keeping the thumbs in place. Then softly Push the corners up and hold it in place between your thumb and index finger.
STEP 5: Now wet the corners using your fingers. Bring the two ends of it together so that they overlap properly. Then press it to seal. The finished product should resemble little like a nurse’s cap. Now you cane repeat the same technique with the remaining wontons.

As coin has heads and tails two sides similarly there is an alternate method.

Alternate method:

You can place the teaspoon of filling somewhere in the middle of the won ton wrapper and twist it so that you can seal it. As an example you can say that the final result of it should resemble a money bag or drawstring purse.

Boiling the wontons:

Firstly boil large pan of water properly and add the wontons but make sure that there is enough place for them to move about freely and they don’t stick with each other. Secondly, let the wontons boil for about 5 – 8 minutes till they rise to the top and the filling is cooked thoroughly so that it becomes soft.

To make the soup:

Boil the chicken stock till it becomes tender. Now add the won tons and bring the soup to a boil. Then add the green onion but remove the pan from the heat and keep stirring, add the sesame oil in it. Pour it into soup bowls and put 6 wontons per person.

- Nitika Malhotra

• 1 bay leaf
• 3 finely chopped carrots
• 3 ribs chopped celery along with leaves
• ½ teaspoon dry thyme
• 2 tablespoon chopped fresh parsley
• 2 well minced garlic cloves
• 2 finely chopped onions
• 4 sprigs parsley
• 4 properly cooked turkey cut into bite-size pieces
• 1 finely chopped turkey carcass
• 1 medium peeled and finely chopped turnip
• 2 tablespoon of unsalted butter
• 2 tablespoon of vegetable oil

METHOD:

To prepare the base -

• STEP 1: Heat the oil in a large non stick pan over medium heat and add half the onions, carrots and celery. Then Cover and cook them 5 minutes, stirring occasionally till they turn slightly brown.
• STEP 2: Now add the turkey carcass and then cover it with cold water to 1 inch above the turkey. Increase the heat to high and boil it and skim off any foam if it rises to the top.
• STEP 3: Then add the parsley, thyme, bay leaf, salt and pepper. Reduce the heat to low and put it on sim and uncover it till for 2- 4 hours. Now add water so as to keep the carcass covered.
• STEP 4: Now pour the soup base through a strainer and reserve the liquid base. Then discard the solids and let the base settle for 5 minutes. If any fat is there on the top of the base then skim it off. Now cool it completely and store it in an airtight container till it is ready to use.

To prepare the soup -

• STEP 1: Melt the butter over medium heat in a large non stick pan. Then add the remaining vegetables onions, carrots, celery, turnips and garlic. Stir in between and Cover it and cook about for 6 minutes.
• STEP 2: Now add 2 quarters of the soup base and the parsley and then bring it to a boil. After some time reduce heat and put it on sim until the vegetables are soft for about an hour.
• STEP 3: Keep stirring the turkey in the last 5 minutes of cooking time so that it .Season it with salt and pepper. Then your delicious turkey soup is ready Serve the turkey with hot soup.

- Nitika Malhotra