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Skint Dad's bottom of the fridge soup recipe

Skint Dad's bottom of the fridge soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

Whenever we have a few lumpy potatoes left over, sprouting onions or any other vegetable that has seen better days, we turn them into a bottom of the fridge soup to have for a light supper and lunches during the week. It's really simple to do, and you've just got one pan to wash up – my favourite kind of cooking!


Kent, England, UK

3 people made this

IngredientsServes: 4

  • 3 or 4 good sized potatoes
  • 4 small onions
  • 2 leeks
  • 6 carrots
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 vegetable stock cube, mixed with 1 litre hot water
  • 100g red lentils
  • 1 teaspoon dried mixed herbs
  • 1/2 teaspoon paprika
  • 1 dash pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Slice up all the vegetables into small chunks.
  2. Add oil to a large pan and when warm add the vegetables and sweat them till softened slightly.
  3. Pour in the vegetable stock and add the lentils, herbs, paprika and pepper. Bring to the boil, then reduce to a simmer and cook for 30 minutes.

Tip

Whatever you have left at the bottom of the fridge, why not add that in too? Or just make your own concoction and see what you whiz up.

See it on my blog

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Cheeseburger Soup (Stove Top Recipe)

Easy Cheeseburger soup. This easy stovetop soup recipe has all the flavors of an amazing cheeseburger in a delicious soup the whole family will love!


Avoid cooking-for-one burnout with this book of single-serve recipes

So many of us are cooking smaller meals because of the coronavirus pandemic, and that’s not an easy adjustment if you’re used to preparing meals for a crowd.

There are all kinds of reasons we end up cooking for only one person, from kids graduating or a loved one dying to moving out of your roommates’ house and into your own place. I’ll never forget those first months after I got a divorce. On the nights my kids were at their dad’s, I would often eat whatever I could easily reheat because my heart just wasn’t in it.

It’s easy to fall into a slump of eating whatever’s in the fridge rather than taking the time to prepare a meal for yourself, and the book has plenty of recipes for both ambitious and less-than-energetic cooks. Many of the recipes have just a handful of ingredients, and the authors are conscious of just how hard it is to split an egg (there are no 1/2 egg recipes in the book) or separate a chunk of frozen ground beef.

They suggest buying frozen shrimp and individually portioned fish so you can thaw only what you need and buying a digital scale so you can separate the amount of protein you need, such as ground beef or chicken, and freeze in those smaller quantities. The book includes guides on how to store everything from cheese and bread to wine in the freezer so you cut back on waste.

I love cookbooks that encourage using what pantry staples, proteins and vegetables you already have on hand, and each recipe offers substitutions so you aren’t left thinking you can’t make a recipe because you don’t have every single ingredient on hand.

This creamy chickpea soup is about as simple as it gets. With a can of chickpeas, garlic, broth, lemon juice and herbs, you can make this as a quick lunch or, with some homemade croutons, a side salad or a spoonful of leftover cooked protein on top, a light dinner.

If you’re a fan of the America’s Test Kitchen brand and its magazines and television show, check out the company’s new(ish) podcast hosted by test kitchen chef and food stylist Elle Simone Scott.

In August, she launched “The Walk In,” a show that features in-depth conversations about the realities of “making it” in the food industry. Unlike ATK’s first podcast, “Proof,” which dives into the history and science of ingredients, Scott’s show gets to the heart of why people are drawn to the food industry and how they find ways to thrive in it. You can find both podcasts on your podcast player of choice and on americastestkitchen.com.

Five-Ingredient Creamy Chickpea and Roasted Garlic Soup

Through the power of garlic, a can of chickpeas is transformed into a creamy, Mediterranean-inspired soup in 30 minutes flat. To develop deep, nuanced flavor from such simple ingredients, we started by quick-roasting skin-on garlic cloves in a clean, dry saucepan until they turned a beautiful golden color and became intensely fragrant. Roasting the garlic this way yielded mellow, mildly sweet garlic that mimicked the flavor of oven-roasted garlic in a fraction of the time. We peeled the garlic and returned it to the saucepan with some broth and a full can of chickpeas and their liquid (the technique so nice we used it thrice in developing these recipes), and then blended the soup until it was smooth and velvety. A splash of lemon juice and some fresh parsley are more than just finishing elements here — they wake up the flavors by adding bright freshness, and cut through the rich, silky soup. If you don’t have a blender, an immersion blender or a food processor would also work. Garnish with sun-dried tomatoes, olives, roasted red peppers, and/or toasted pine nuts. (Another option? Quick-fried slices of garlic we like to call garlic chips.) To make it heartier, add roasted butternut squash or chopped greens, or go for broke and top with cooked ground beef or lamb.

1 1/4 cups chicken or vegetable broth, plus extra as needed

1 tablespoon minced fresh parsley, tarragon or chives

Toast garlic in medium saucepan over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Remove garlic from saucepan and let cool slightly. Once cool enough to handle, peel garlic then return to now-empty saucepan along with chickpeas and their liquid and broth. Bring to simmer and cook over medium-low heat, stirring occasionally, until chickpeas begin to break down, 5 to 7 minutes.

Process soup in blender until smooth, about 2 minutes. Return soup to now-empty saucepan and adjust consistency with extra hot broth as needed. Off heat, stir in parsley and lemon juice and season with salt and pepper to taste. Serve. (Soup can be refrigerated for up to 3 days.)


Leftover-Vegetable Soup

On any given day, most of us have some random, leftover vegetables in the fridge drawer: a bit of cauliflower, a few broccoli florets, a handful of spinach, a lonely single leek. Got a few potatoes in the pantry, not nearly enough to mash? Are your scarce cilantro leaves not enough for chimichurri and too many for a vinaigrette. Instead of trying to fit each little piece into a separate dish, the easiest way to save all your micro-leftovers of produce is to make a delicious and nutritious soup. The perfect way to save your money, and to feed your family with a fabulous and easy dish, the best part about the leftover-vegetable soup is that anything goes. We bring you a template, but swap or add to your liking because there's no wrong way of cooking this wholesome meal.

In general, making a soup requires a good aromatic base, generous seasoning, and spices and herbs. First, take stock of what you have and sort the vegetables use only what's still in good shape and discard what seems too soft or mushy. Secondly, look for aromatics, such as sautéed onion, garlic, carrots, and celery. If you don't have any fresh, powdered onion or powdered garlic will do the trick. Finally, choose your cooking liquid, a good stock or broth is ideal but in a pinch use water and a splash of white wine if you'd like. Spices and fresh herbs complete the flavoring and add brightness to the soup. Cilantro, basil, parsley, thyme, or rosemary work wonders, and using the dried versions also adds a ton of flavor.

Our basic recipe freezes well and is certainly a friendly way to freeze vegetables and meal prep for the weeks ahead. Having soup in your freezer ready to reheat is a time-saving trick for busy weeknights when a bowl of hot soup and a loaf of crusty bread will make a wonderful and flavorful dinner. For extra richness, serve with a dollop of sour cream on top, or a generous amount of grated Parmesan.


Luke Bryan Had to Get Permission from His Dad to Share This Family Chicken and Rice Soup Recipe

Luke Bryan doesn&apost just make hits in the studio—the country crooner whips up winners in the kitchen too.

In an appearance on a recent episode of Pickler & Ben, ABC&aposs talk show featuring singer Kellie Pickler and journalist Ben Aaron, Bryan was gracious enough to share his dad&aposs famous chicken and rice soup recipe. The singer revealed he had to call his pop to get permission before sharing it on TV, so you know it&aposs the real deal.

"This is a serious recipe," Bryan joked. "Wars have been fought over this."

The first step is boiling a whole chicken for about an hour, before picking it apart with a fork. Gloves are a necessity for this part, Bryan warned. "So you don&apost burn your fingers, and they won&apost smell like chicken for two days," he explained.

And there&aposs another thing. "Do not go the cheap route and buy chicken breast," the chart-topper noted. "Own it. Boil your chicken."

WATCH: Sriracha Chicken Noodle Soup

Once you&aposre done picking the chicken, get all the meat off and then "throw you a little skin in there for flavor." Then mash the bones and "get all that goodness out in the bottom of the pan" and then dump that in the broth too," Bryan continued. "That&aposs critical."

Next add chopped carrots, onions, celery, 3/4 cup of rice and the two secret ingredients: lemon juice and two eggs whipped together. Bryan also includes bouillon, pepper and salt, as well as a dash of Sriracha sauce for a kick, even though he said his father would consider that blasphemous.

Watch Bryan&aposs hilarious demo in the video above, and don&apost forget those gloves!


Recipe Summary

  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • ⅔ cup butter
  • ⅔ cup chopped onion
  • ⅔ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon celery seed
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 1 ¾ cups chicken broth
  • 1 ⅓ cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts

Preheat an oven to 425 degrees F (220 degrees C).

Place the peas and carrots, green beans, and celery into a saucepan cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.


Chilled Tomato Soup with Feta and Olives

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H
  • Serves 6

Ingredients US Metric

  • 3 pounds ripe tomatoes, preferably Sun Golds or other heirlooms, cored, plus more for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 1/2 cup thickly sliced leek, white part only (1 small leek)
  • 1/4 cup diced fennel bulb
  • 1/4 cup diced celery
  • 1 large red bell pepper, seeded and roughly chopped
  • 3 large garlic cloves, chopped
  • Bouquet garni (2 sprigs thyme, 1 bay leaf, and 2 sprigs basil tied together with butcher’s or kitchen twine)
  • 1 tablespoon store-bought or homemade tomato paste
  • 3 cups chicken stock or vegetable broth, preferably homemade
  • Store-bought or homemade hot sauce, to taste
  • Celery salt, to taste
  • Coarse salt and freshly ground white pepper
  • 1/3 cup feta cheese, preferably barrel aged, crumbled
  • 1/3 cup black Taggiasche (Ligurian) or Niçoise olives, pitted and roughly chopped
  • 12 basil leaves, julienned

Directions

To make the chilled tomato soup, bring a large pot of water to a boil. With a sharp knife, make an “X” in the bottom of each tomato. Plunge the tomatoes into the water and cook for 1 minute. Drain and set aside until cool enough to handle. Using your fingertips, slip off and discard the skins and remove the seeds. Roughly chop the tomatoes and place them in a bowl along with their juices.

Heat the oil in a large pot over medium heat. Add the onion, leek, fennel, celery, red pepper, garlic, and bouquet garni. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Reduce the heat to medium-low, stir in the tomato paste, and cook for another 2 minutes. Add the chicken or vegetable broth, bring to a boil, and simmer for 20 minutes. Add the chopped tomatoes and their juices, return to a boil, then lower the heat and gently simmer for 5 minutes. Remove from the heat and let cool. Transfer to a large bowl, cover, and refrigerate until cold, 1 to 2 hours.

Remove and discard the bouquet garni. Purée the soup in a food processor or blender, working in batches if necessary, until smooth. (You’ll have about 7 cups.) Season to taste with hot sauce, celery salt, and salt and pepper. Cover and chill until ready to serve. (The soup will keep in the refrigerator, tightly covered, for up to a few days.)

To serve, ladle the soup into individual bowls or one large serving bowl and garnish with the feta, olives, basil, a few chopped tomatoes or halved Sun Gold tomatoes, and a drizzle of olive oil.

Recipe Testers' Reviews

Julie T.

This recipe would be AMAZING for a spring or summer brunch! The ingredients were very easy to find. Although tomatoes weren’t quite in season when I made this, if they were, this soup would be one to drool over! The fennel, the olives, the cheese all danced in perfect unison! I used homemade chicken broth, which truly does make a huge difference. It would be an injustice to make this soup with a broth that tastes like boiled salted water. Also, celery salt can be overpowering, so I would caution the novice cook about this as well.

Chiyo Ueyama

The weekend weather looked good for the first time in weeks. I wanted to ditch cooking and work in the garden until dusk. Well, this recipe became a perfect “accomplice” in the weekend game plan. I made it on Friday and chilled it overnight. After a day of hard work in the yard, I had the soup with avocado salad (just avocado slices with balsamic vinaigrette) for dinner—light and refreshing. Score the skin of the tomatoes before dipping them in boiling water it makes peeling a breeze.

Jo Ann Brown

This weekend ended up being hotter and way more humid then predicted. I was grilling up some big, thick pork chops and I was melting in the heat. When I finally sat down to eat, I didn’t have much of an appetite. I had prepared this chilled soup in the morning, and when we sat down to dinner on the patio, it was our first course. WOW! After that first spoonful, my core instantly cooled down and the 30 minutes I just spent preparing dinner was washed away into a refreshing harmony of vegetables. It was the perfect start for the rest of our grilled dinner.

This is not a gazpacho. Something special happens when the vegetables are simmered together for a short time with chicken stock. The tomatoes mellow and become less acidic. The big flavors, like the fennel, get tamed. The addition of the red pepper makes the soup stand out and hint at a romesco sauce. I used Roma (plum) tomatoes since these were the best in the market that day. To give myself an edge, I always cut a shallow “X” at the bottom of the tomatoes when I am planning to skin them. I garnished the soup with Bulgarian feta and Cerignola olives, as these were readily available at my market. This soup will be a staple this summer in our house. I can’t wait to find out if it will freeze well, so it will always be at the ready.

Anne Wallace

This soup is easy to prepare and flavorful even when tomatoes are not stellar. And if the season is chilly, this soup was just as delicious served warm. If I was going to make a slight alteration, it would be to lower the amount of olive oil used to sauté the vegetables from three tablespoons to two, or even one.

There are a lot of types of hot sauce to choose from. I often use Sriracha Hot Chili Sauce Huy Fong. You can find this in the Asian section of well-stocked grocery stores or in Asian groceries. If your soup leans towards the sour, acidic side, 1/2 teaspoon of sugar can take off the edge. Or include half a carrot in the pot when you add the chicken broth and then remove before blending. I made this soup in May in the Northwest…not the peak season for heirlooms. I used Canadian yellow heirloom tomatoes, variety unknown, and 2 Romas, variety unknown. I liked the mellow taste that resulted from primarily using yellow tomatoes. All parts of a fennel bulb are edible: the white bulb, the green stalks, and the feathery fronds. For this recipe, dice the white bulb portion. You may have to search for the barrel-aged feta. I found mine at a large natural foods store. The brand I purchased was Mt. Vikos. I found this feta to be less salty, with a creamy texture. This is one of those times that the expense for the barrel-aged is worth it! The recipe calls for Taggiasche (Ligurian) or Niçoise olives. I chose to use the Niçoise olives and liked their delicate size for garnishing. Just double-check to see if the olives are pitted before garnishing for no dental surprises — or warn guests.

Because there is salt in the feta and in the olives, you can go easy when salting this soup. In fact, taste it cold before adding salt. I tend to prefer food slightly on the salty side, and 1/2 teaspoon was fine. A quarter teaspoon or even no salt would work for some people. I like to go light on oil, and found that extra oil for garnishing was not necessary. But just wait until you taste the soup with the feta, olives, basil, and finely diced tomato garnish — oh so good. To make a heartier version, blend 3/4 of the soup and leave 1/4 unblended. I suggest doubling the recipe to serve bowls to more than four people. You would also have enough to then freeze some to enjoy later. Would I make this again? You bet! I ate two large bowls the night I made it and only wish I had taken my own advice and doubled the recipe!

Kara Vitek

Fantastic tomato soup recipe! Although, I’ve never had a chilled variety of tomato soup, on a hot almost-summer day, this soup was superb! The soup has a velvety, creamy texture without any cream. There are several different flavors going on here, (i.e., the fennel, the basil, red pepper) but they all meld very well. I did read the recipe wrong and accidentally used cherry tomatoes for a portion of the three pounds of tomatoes, in addition to a Cherokee Purple, a striped green, and a Sun Gold. The cherry tomatoes worked very well I just blanched them a little longer. They told me when they were ready by floating to the top! I was surprised the recipe didn’t say to slit a cross in the tomato skins for ease of peeling, and next time I will be sure to do this. I did use an immersion blender instead of adding the soup to a traditional blender this worked very well! The feta, tomatoes and olives are fantastic garnishes and so is the fancy olive oil I used! You have to love a recipe that says, “Season to taste with…celery salt.” Perhaps this is the Chicago in me — celery salt is how we dress up a Chicago hot dog — but wow, it really works in this soup!

Jeremy Schweitzer

From reading the recipe I was a little concerned about texture. I like smooth tomato soup, so I usually strain it as a final step. This recipe didn’t call for that and had several ingredients that might have added texture. However, I really liked the final result. I slightly undersalted the soup, since I knew that I was serving it with salty condiments, and that was the right choice. I served it first without hot sauce, but then offered it to anyone who wanted to add it at the table.

Robert McCune

To me, this is the epitome of Mediterranean cooking. I happened to have on hand some very ripe, flavorful, and juicy tomatoes (especially so for supermarket ones), some feta, and a jar of Niçoise olives. A gift of a beautiful basil plant made this recipe a must-try choice. For me, this recipe is perfect as written. Next time, I may omit the onion and double the leeks, simply because I prefer leeks. I used homemade chicken broth this time, but may try homemade vegetable broth next time. I think canned, reduced-sodium chicken broth would be fine. I would avoid using vegetable broth from a can or carton, because I think it can have a rather harsh flavor. The celery salt is definitely “to taste,” as I believe too much of this could ruin the recipe. As for the garnish, I will double or triple the amount next time. This would be good served on toasted baguette slices or tossed with some fresh spring greens. This soup improves after a day or two in the refrigerator. I will also try this soup served hot or at least slightly warm. I also started out on the light side with both the hot sauce and white pepper. You can always add more if necessary.

Abigail Corn

This recipe is very easy to prepare. The “hardest” part: peeling the tomatoes. It’s a healthful, delicious, and nice soup for the hot summer. Since this was served at a late summer brunch, I had the idea to serve it in wide coffee cups. It filled about 11 cups. Each cup was garnished with feta, olives, basil, and oil, as suggested. I know it’s a keeper, because people loved it and asked for more I promised to double the recipe next time, which will be very soon.

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Chicken noodle soup

There are about as many recipes for chicken noodle soup as there are people who enjoy it, which is everyone. Well, everyone but me. I understand that announcing that one does not like chicken noodle soup is tantamount to saying that one dislikes comfort, thick sweaters on brisk fall days, well-padded shoes for long walks and sips of tea from a steamy mug. I get this. But in my defense, I am not the one who broke it.


I cannot take responsibility for delis that keep a batch of soup at a low simmer 24/7, until the noodles are gummy and the bits of chicken taste like death itself. I find it depressing that few recipes on the first three pages of Google results for chicken noodle soup image that one might want to make it from scratch, that an “old fashioned chicken noodle soup” recipe on one of the largest food websites out there has you begin with eight cans of low-sodium chicken stock. I am equally suspicious of chicken soups that have you cook the chicken to a point beyond repair and then discard the meat, because my inner Depression-era granny (frankly, outer, too, on days where I don my aforementioned thick cardigan and padded shoes) would fall over at the thought that people cook a chicken only not eat it, and therefore, maybe so should we. I am uninspired by soups that have you cook the chicken so briskly in the name of saving it for later leaving just a pale, weak broth behind. And with this, what happened is what always happens when I attempt to explain in great detail why I have no love for a certain dish: I ended up making it anyway.

A few things led to this: First, I finally summoned enough common sense to realize that saying you don’t like an item because the readily available versions of it are no good is like saying you don’t like tomatoes because in January, the groceries only sell pale orbs that are more dehydrated watermelon in texture than tomatoes. Surely tomatoes aren’t to blame for what’s been done to them. The second was that my son came home from preschool with a terrible cold that he quickly passed to his father and it bothered me more than it should that I didn’t have a go-to recipe for the universe’s most beloved remedy. And if this wasn’t enough motivation, over the weekend the weather plummeted from a gorgeous 77 degrees to a windy, rainy 52 and soup is suddenly the only thing that makes sense.



In the kitchen, I did things my way, which is to say, minimally. The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding, for those (okay, probably just me) who could never keep those slippery, skinny ones on their spoons. But, for me, the real triumph was giving the chicken parts and onion a saute — a trick I picked up from Cook’s Illustrated, that picked it up from Edna Lewis – before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. This was my “A-ha!” moment. With all of the blustery, cold days to go this winter, everyone, even the previously reistent, deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket.


Book, book, book: As promised, I populated the Book Tour & Events page over the weekend with three new events, one quite close to my hometown and two others at beloved stores. I also added as much detail as I could about each store’s policies as to whether you can bring an outside book in to be signed. At each event, these rules will vary and I hope that this makes it as transparent as possible. Finally, stay tuned next week, when I will announce another way to get books signed by me, even if you live far from the cities I’ll be heading to. Guys, the book release is getting so close (20 days)! I really hope we get a chance to meet. Whee!

While the recipe below makes what we consider a dreamy classic chicken noodle soup, feel free to just use it as a template. Can’t bear a chicken stock without garlic or leeks? Add them. (I sometimes use two onions, because I like that flavor so much with chicken. One could be replaced with leeks.) Only like stock made with light or dark meat? Go for it. Want to use different vegetables? We’re big fans of cauliflower and green bean segments in here too for aesthetics, I try to dice the vegetables so they’re all the same size chunks. Do you have a toddler that’s averse to soup? Try using 4 ounces noodles. It makes for a heartier, noodle-heavy soup, and all of those noodles are an excellent distraction. Bored of noodles? Spaetzle, rice and other grains would be delightful here.

If you have time to bring your chicken to room temperature before getting started, all the better for the browning step.

1 tablespoon vegetable oil
1 large onion, chopped
3-pound chicken, in parts or 3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 medium parsnip, diced (1/3-inch) (optional)
1 large celery stalk, diced (1/3-inch)
3 ounces dried egg noodles, I prefer wide ones
1 tablespoon chopped fresh dill or flat-leaf parsley

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt. I know this because I do it every single time, adding another teaspoon, and every. single. time. I regret this as it is too salty in the end. So, proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.

Do ahead: If planning ahead, the point where you strain your chicken broth is a great place to pause. Refrigerate the chicken broth until the next day. Before heating it and finishing the recipe, you can easily remove any solidified fat from the surface for a virtually fat-free soup. Then, you can cook the vegetables and noodles to order, adding the chicken only so that it can rewarm (and not overcook!). If making the broth more than a day in advance, you might as well freeze it. I recommend freezer bags with as much air as possible pressed out. Freezing the bags flat will make it easier to stack and store with other frozen soups, and the bag will only require a short soak in warm water to defrost.


Variations and Substitutions

There are a few great substitutions that you can make to this Chinese chicken corn soup. Here are some ideas:

  • Instead of ground chicken, try ground turkey or ground pork.
  • You can also use shredded cooked chicken breast instead. No need to brown it since it’s already cooked. Just add it at the end. Much quicker…and just as delicious!
  • Some people like to add cilantro as garnish. My dad loves it!

As for add-ons, try peas or sliced shiitake mushrooms. You can also drizzle with some chili oil when serving.

I love everything about this Chinese corn soup. It’s delicious, packed with flavor, and so easy to make. It’s also a filling soup packed with veggies and protein, so it’s a great dinner idea.

It’s also freezer friendly, so you can make a big batch and save for later. Or just store it in the fridge for up to 3 days, as it reheats pretty well. Enjoy!


Watch the video: EASILY SAVE OVER 650 - 1P SAVING CHALLENGE (January 2022).