I know its the wrong time of the year for soup recipies but I was cleaning my emails and found this one I had typed out and sent to a friend. Its one of those recipies that makes heaps but it does freeze really well and can be vitamised (blended) to make a creamy texture.

Sweet Chilly Chicken Soup

I N G R E D I E N T S . . .

1 ltr Liquid Chicken Stock (99% Fat Free, salt reduced)
3 - 5 ltr Water
5 tsps Chicken Stock Powder (Massel salt reduced is 99% fat free, no MSG)
3 lrg Chicken Breasts * skin and fat removed, cut into small spoon sized pieces
1 lrg Brown onion * finely diced
1 lrg Red Onion * cut into small wedges
3 stks Celery * sliced
2 tsps Garlic * crushed ** Qty adjusted to personal taste **
1 inch Ginger Root * grated ** Qty adjusted to personal taste **
2 tbsp Chives * finely cut
1/4 - 1 cup Sweet Chili Sauce (Trident is nicest) **
** can be added at any stage so best to start with a little and add to suit your taste at the end **
Optional / Suggested Herbs
Basil * Coriander
Cumin Lemon Grass
Pepper Tarragon * * Used in sample. Qty and combination are left to personal taste. All herbs listed can be used together. You can use fresh or dried herbs
Thyme * Turmeric
Group A Veggies
1 1/2 cups Fresh Green Beans * sliced
3 med Carrots * sliced or finely diced
150 g Fresh Baby Corn * cut into small spoon sized pieces
Group B Veggies
250 g Mushrooms * thinly sliced
1 lrg Red Capsicum * sliced and then cut into spoon sized pieces
Group C Veggies
1 lrg Zucchini * Sliced (3/4") and then quartered
4-6 Yellow Squash * Cut into 1/4, 1/6 or 1/8 size wedges (depending on size)
1 sml Sweet Potato * Peeled and cubed

M E T H O D . . .

1 In a large soup pot, add 2 teaspoons stock powder, onions, garlic, ginger, any herbs and 1/4 cup water. Heat until onion is softened, add celery and continue to heat for a further 3-5mins. Add more water as required.


2 To Onion and herb mixture, add liquid stock, 3 liters of water, remainder of powdered stock, chicken pieces and sweet chili sauce. Bring to the boil and simmer for 1 - 1 1/2 hours, until chicken is very soft.


3 Allow to cool for 20 - 30 mins. Remove any fat from the surface of the soup.

4 Add the Group A vegetables, return to the boil and simmer for 15 mins

5 Add the Group B vegetables, return to the boil and simmer for 5 mins

6 Add the Group A vegetables, return to the boil and simmer for 10 mins or until the sweet potato is cooked through but still holds its shape.


7 Taste and add more Sweet Chili Sauce if required. Serve Hot.