Whether it’s a creamy mushroom soup, hearty vegetable minestrone or a real crowd pleaser—like chicken and corn—there’s nothing like warming your body from inside out with a bowl of piping hot soup in the winter months. Not only is it the ultimate comfort food, but it’s also a great budget dinner option on top of being packed with nutrients!
Earlier this month, we looked at healthy snacks for winter. Today, we share some soup classics that are sure to find a place on your weekly dinner schedule.
This 30-minute soup recipe is ideal for busy parents who would still like to put a home-cooked meal on the table at the end of the day. Plus, even fussy eaters can find little to dislike about chicken and corn!
6 cups of chicken stock
1 large boneless chicken breast fillet
300g can of corn kernels
300g can of creamed corn
1 tablespoon of cornflour
2 tablespoons of light soy sauce
2 eggs, beaten
Place the stock in a large saucepan, and bring it to a boil.
Add the whole chicken breast to stock, turn off the heat and cover with a lid for 15 minutes.
Remove your chicken breast from the stock and shred it with a pair of forks. Set aside.
Add the corn kernels and creamed corn to your stock, and bring it to a boil again over medium heat.
Mix your soy sauce and cornflour into a paste in a separate small bowl. Stir the paste into the stock mixture.
Add in your shredded chicken to the stock mixture, and then slowly pour in the beaten eggs—constantly stirring with a whisk or fork.
This old fashioned classic is one of the best budget family dinners we’ve come across, plus it’s a vegetarian option which can be served as a side dish or complete meal.
1 tablespoon of olive oil
1 tablespoon of butter
1 brown onion, diced
2 garlic cloves, minced
1 800g can of whole and peeled tomatoes
1 1/2 cups of chicken stock
1/3 cup of thick cream
Put your olive oil and butter into a saucepan over low-medium heat. Once the butter has melted, add the onion—cooking until soft (approx. 15 minutes), but not browned.
Add the garlic and cook for a further 5 minutes.
Increase the heat to medium, and then add the can of whole tomatoes. Cook for approx. 10 minutes, until they begin to soften. Break down the tomatoes with a spoon.
Add the chicken stock, and bring it to a simmer—maintaining a simmer for approx. 15 minutes.
Take the mixture off the heat and allow it to cool slightly. Blend it with a stick blender
Put the puree back onto a low heat, and then add the cream—stirring to combine. Serve with a sprinkling of pepper
This soup is loaded with vegetables and hearty beef for a truly satisfying meal. Add beef bones for additional nutrients, particularly helpful for anyone battling a cold.
2 tablespoons of olive oil
1 kg of boneless beef chuck roast, cut into large cubes
4 carrots, diced
1 brown onion, chopped
6 garlic cloves, chopped
2 large bay leaves
2 tablespoons of chopped fresh thyme
6 cups of beef stock
1 800g tin of diced tomatoes
2 large potatoes, peeled and diced
1 cup of frozen corn kernels
1 cup of frozen peas
Heat olive oil in a large saucepan over medium heat.
Season the beef, and then add it to the saucepan—browning for approx. 5 minutes.
Add the carrots, onion, garlic, bay leaves and thyme—cooking for a further 5 minutes.
Add the beef stock, tomatoes and potatoes, bringing the pot to a simmer.
Partially cover the pot and reduce the heat, simmering until the ingredients are tender (approximately 50 minutes).
Stir in corn kernels and peas, and simmer for a further 5 minutes. Serve with a sprinkle of salt and pepper.
We’d love to hear which of our classic winter soups were a hit in your household!