Called stracciatella in Italian, this light and simple chicken noodle soup with threads of egg and cheese is perfect for a sensitive tummy. Serve with more cheese to sprinkle over top if desired.
To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.
Making homemade chicken soup chock-full of vegetables is easy with this hearty slow cooker recipe. For a great boost of colour, stir in fresh parsley at the end.
This satisfying spiced soup is packed with protein and will keep hunger at bay for hours. You can substitute about 2 cups of leftover shredded cooked chicken and 2 cups cooked and cooled lentils to make this soup even quicker to prepare. Just simmer the soup until the sweet potato is tender, about 10 minutes.
Tinola, a favourite on Filipino dinner tables, is made in many variations. The most traditional vegetables used in this soup are green (unripe) papaya or chayote squash, but other green squashes and melons are used, too. Zucchini makes a fine substitute; just make sure to take out the seeds and soft core. The soup is traditionally finished with herbal leaves, such as those of the native malunggay tree, or with chili leaves, the small tender leaves of hot pepper plants, which are tasty but not hot; watercress lends a similar flavour. Use a free-range chicken; if you buy the poultry at an Asian market, you get the head and feet, too, which add lots of extra flavour to the broth.
Season with black pepper, which helps your body absorb curcumin (the substance that gives turmeric its superfood status).
