Sundaymail Editor
Chef Rudo Kandiero
MEAT-BASED soups are flavourful and comforting. From spicy, savoury broths to rich stews, they offer a diverse and exciting world of culinary delights.
Meat-based soups are beneficial given their high protein content and rich supply of vitamins and minerals.
Examples include beef stew, chicken noodle soup and seafood bisque (such as prawn bisque).
This week, we are sharing a chicken noodle soup recipe that serves four people and takes approximately 40 minutes to prepare and cook.
To achieve delicious results:
Select high-quality meats, vegetables and stocks. This ensures rich flavour and texture.
Brown the meat before adding it to the soup to enhance its flavour.
Simmer the soup slowly to extract the flavours and tenderise the meat.
Adding spices and herbs elevates the soup’s flavour and depth.
Ingredients
Two tablespoons butter/oil;
One onion, chopped;
Garlic cloves, chopped;
Four cups chicken broth or stock;
Three cups chicken, cooked, shredded;
One packet noodles;
One cup heavy cream;
One cup cheddar cheese;
200g/one cup cream cheese;
Half cup bacon, crumbled (optional);
Parsley, chopped;
Salt and pepper
Method
- Heat oil or butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about three to four minutes.
- Pour in the chicken stock and bring the mixture to a simmer. Add the shredded chicken and noodles and cook until the latter are tender, approximately eight to 10 minutes.
- Stir in the heavy cream, shredded cheddar cheese, bacon, cream cheese and seasoning. Continue to cook until the cheese has melted and the soup is creamy.
- Remove from the heat and let the soup sit for a few minutes to thicken.
- Serve hot, garnished with chopped parsley.
Food safety guidelines
Wash hands frequently before, during and after handling raw meat.
Clean and sanitise working surfaces, utensils and equipment.
Prevent cross-contamination by storing raw ingredients and ready-to-eat foods separately.
Clearly label and date leftovers to ensure they are used within a safe time frame.
Refrigerate soup promptly and keep it at a consistent temperature of 4°C (40°F) or below.
Freeze soup at -18°C (0°F) or below.
Ensure soup is frozen solid within 24 hours.
Defrost soup in the refrigerator or under cold running water; never at room temperature.
Reheat soup to 75°C (167°F).
Discard soup that is past its safe storage time or shows signs of spoilage.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.
Online Reporter