10 Easy Homemade Soups

Soup is one of the easiest and most forgiving things you can possibly cook. Plus you gotta love that the broth-based stuff keeps beautifully in your freezer and seems to improve over time, even if that’s only overnight before reheating it to enjoy for a comforting lunch at work the next day.

Each of the following recipes in this infographic, brought to you by Shape, serves four people and follows the same can’t-screw-it-up directions:

1. Cook your aromatics in 1 tablespoon healthy oil (such as olive or canola) until softened.
2. Add remaining ingredients except garnishes. Simmer for 20 to 30 minutes.
3. If appropriate, puree in a blender until soup is smooth and creamy.
4. Season to taste with salt and pepper, and add garnishes as desired.

Beef Brisket

1 lb beef brisket
6 pieces star anise
1 piece beef cube
5 cups water
2 tbsp cooking oil
1 tbsp minced garlic
1 medium sized onion, minced
1/4 cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs (optional)
salt and pepper to taste

How to Cook:

Chicken and Vegetable Soup

1 leek
2 carrots
1 large white potato
1 medium onion
2 chicken breasts
1 chicken stock cube
1 vegetable stock cube
1 tbsp butter
4 tbsp single cream (light cream)
Boiling Water
Salt & Pepper to taste

Peel and roughly chop all the vegetables.
In a large saucepan heat the butter until melted and add the onions.
Sweat the onions for 2 minutes and then add the leeks. Cook for a further 1 minute.
Add the carrots and potatoes and stir for 1 minute.
Pour in the boiling water until it just covers the vegetables and stir in the stock cubes.
Bring to the boil and simmer for 5 minutes.
Add the chicken breasts and ensure they are pushed down into the mixture.
Cover and leave to simmer for 15 minutes.
Remove the chicken breasts and shred into small pieces using two forks.
Using a blender, blend all the vegetables until smooth.
Add the chicken back into the soup and mix well. Add salt and pepper to season.
Serve with fresh crusty roll and a tablespoon of cream dribbled onto the top of the soup.
Serves 4

http://laythetable.com/savoury/meal-time/wholesome-chicken-vegetable-soup

Tinolang Manok with Coconut Cream

1 whole chicken cut into pieces
2 pcs chicken liver cut into halves
1 small young papaya cut into small pieces
1 cup sili leaves or malunggay
1 green chilli cut into 2
1 red onion finely chopped
1 clove garlic minced and chopped
1 thumb sized ginger finely chopped
5 cups water or broth
1 cup coconut milk
fish sauce to taste
2 tsp cooking oil

PROCEDURE:
* Heat cooking oil in a pot and saute garlic, onion and ginger.
* Add the chicken and stir.
* Add 5 cups of water and bring to a boil.
* Add the papaya, chicken liver and the coconut milk
* Boil for 15 to 20 minutes.
* Add patis (fish sauce) to taste, green chilli and simmer.
* Turn off heat when papaya is becoming transparent.
* Add sili leaves or malunggay and cover pot for 30 seconds.
* Serve hot!

Pancit Molo

1 package wonton wrapper
1 pound ground pork
1 medium onion, finely chopped
1 head garlic, finely chopped
3 medium carrots, finely chopped
2 small carrots, cut into 1/4 inch cubes
4 stalks celery, cut into 1/4 inch cubes
1/4 red cabbage, finely chopped
1 can water chestnuts, cut into 1/4 inch cubes
1 egg, beaten
3 stalks scallion, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons sesame oil
6 cups chicken broth (or 6 cups water and one chicken bouillon)
1/4 cup evaporated millk

Filling: Mix together pork, onion (set aside 1 tablespoon for the broth), garlic (set aside 1 tablespoon for the broth), finely chopped carrots, 2/3 of the celery (set aside the rest for the broth), cabbage, scallions and egg. Mix well and season with salt and pepper. Test the mixture’s taste by microwaving a dollop of it for 30 seconds.
When seasoned to taste, mix in 1 teaspoon sesame oil and wrap the wontons using the directions below..

Broth: In hot pot, saute garlic, onions and celery. Add broth and carrots and simmer for 15 minutes. Add wontons one by one, evenly spaced so as to avoid sticking. Simmer on low-medium heat for another 20 minutes. Add 1/4 cup evaporated milk and 1 teaspoon sesame oil. Mix gently before serving. Serve topped with chopped scallions and fried garlic, when available.

How to wrap wontons:
Spoon a teaspoonful of the mixture onto a wonton wrapper.
Place fingers on edges of the wrapper and Join the corners together.
Press the edges together to form a seal. Depending on the wonton wrapper, water may be needed to seal them together. I have made this with several kinds of store-bought wrappers and have never had the need to seal the edges with water. They seem to just stick to the filling when cooked.
Arrange wontons in a plate and set aside.

http://www.dopaminejunkie.org/wonton-soup-filipino-pancit-molo/

La Paz Batchoy

I kilo mami noodles

Broth
1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

Toppings
250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing

chicharon, crushed
chopped garlic,fried
chopped spring onion

Cooking Instructions:
- In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
- Reduce heat and blanch shrimp until cooked.
- Remove shrimp from the pot, remove shell and head each shrimp, set aside.
- Add in pork, chicken and liver in the pot, let simmer for 20 to 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
- Remove pork, chicken and liver from the pot, drain and let cool.
- Continue simmering the broth in low heat until ready to serve, season with salt to taste.
- Slice the pork, chicken and liver into thin strips and set aside.
- Place noodles in serving bowl and pour strained boiling stock over the noodles.
- Top with pork, chicken, liver, shrimp.
- Garnish with chicharon, spring onion and fried garlic and egg (optional).
Serve hot.

Chicken Macaroni Soup

2 cups deboned chicken leftovers
1/2 cup red and green pimientos
1/2 cup celery
1 cup cabbage
1/2 cup carrots
3 tablespoons cooking oil
1/4 cup minced garlic
1/2 cup chopped onions
8 cups chicken stock
1 cup uncooked macaroni pasta
1/4 cup Parmesan cheese
1 cup fresh milk
salt and pepper to taste

1 Flake or cube chicken leftovers. Dice peppers and celery. Cut cabbage into shreds and carrots into ribbon like strips. Set aside.

2 Heat oil in a medium pot, and sauté garlic and onions. Add the cubed chicken and stir. Pour in chicken stock and bring to a boil. Add the pasta and stir so macaronis don’t stick together. Allow to boil for about 5 minutes more or until pasta is half-cooked. Add carrots, cabbage, celery, and pimientos, in that order. When pasta is al dente (firm to the bite), throw in Parmesan cheese and milk. Season with salt and pepper.

3 Transfer to a soup bowl and serve with croutons or crackers. Serve hot. Mix well. Season with salt and pepper, if desired.

Macaroni-cooking tip: The macaroni will continue cooking in the soup even after the heat has been turned off. If left sitting in stock, pasta continues to absorb the liquid as it cools. When this happens, simply add stock again when reheating. Be sure to bring additional liquid to a boil first before throwing in pasta and vegetables, to avoid soggy
macaroni.

Serves 5 to 6

http://www.yummy.ph/recipe/chicken-macaroni-soup

Mushroom and Pasta Soup

6 cloves Garlic (crushed)
1 pc (medium) Onion (sliced)
3 tbsp Butter
150 grams Chicken Breast Fillet (cut into strips)
½ cup Canned Button Mushroom (sliced)
1½ tbsp All-Purpose Flour
⅓ cup Squash (coarsely grated)
½ tsp Dried Basil (or 6 fresh basil leaves shredded)
⅓ cup Frozen Mixed Vegetables
3 1/2 cups chicken stock
1 pouch (250 grams) Del Monte
Italian Style Spaghetti Sauce
⅔ cup Del Monte Salad Macaroni

Cooking Procedure:
Sauté garlic and onion in butter for 2 minutes. Add chicken, mushrooms, and flour. Sauté for 2 minutes.

Add squash and basil. Sauté for 2 minutes. Add 3½ chicken stock and DEL MONTE Spaghetti Sauce. Allow to boil then add DEL MONTE Macaroni. Simmer for 8 minutes.

Add mixed vegetables, ¼ teaspoon iodized fine salt (or ¼ tablespoon iodized rock salt) and ⅛ teaspoon pepper. Simmer for 2 minutes.

Makes 5 servings

http://www.delmonte.ph/kitchenomics/recipe/mushroom-pasta-soup

Pancit Lomi

250 grams pork sliced
1/2 cup chicken liver sliced
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons cooking oil
1/2 cup carrots, thinly sliced
1/2 cup baguio (string) beans, thinly sliced
2 cups cabbage, shredded
1/4 cup celery, chopped
250 grams lomi noodles, blanched
2 eggs, beaten
1 1/2 cups water or chicken stock
salt and pepper to taste

Cooking Directions:
In a skillet or wok, heat oil and sauté garlic and onion, pork and chicken liver for 3 minutes then add carrots and baguio beans. Mix and stir for 2 minutes. Pour in water or chicken stock and bring to a boil, simmer for 5 minutes. Add cabbage and celery and cook for 2 minutes. Toss in lomi and eggs. Mix to coat everything. Cook 5 minutes more. Serve hot.

Adapted from: http://www.philamfood.com/PANCIT-LOMI.html

Sopa Crema de Pollo

120 g Butter
100 g sliced Onions
30 g garlic minced
120 g flour
6 cups chicken broth
200 ml Fresh cream
150 g diced cooked chicken
2 celery stalks chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
Salt and pepper to taste

How to Make:
Heat the butter in a pan.
Add the garlic and saute until fragrant.
Add onions.
Stir in the flour, stirring until smooth and thick.
Enter the chicken and stir in chicken broth, bring to a boil over low heat until cooked, stirring occasionally.
Add celery and simmer briefly.
Add salt and pepper to taste.
Enter the fresh cream. Simmer for 5 minutes..
Sprinkle with parsley

Egg-Drop Soup

4 cups chicken broth
2 tablespoons green onions (chopped)
1/8 teaspoon ground ginger
1/4 teaspoon salt or according to your taste
1 1/2 tablespoons cornstarch
4 eggs
1 egg yolk

1. Reserve ¾ cup of the chicken broth (it will later be mixed with the cornstarch). Pour the rest of the broth into a sauce pan.
2. Stir in ginger, salt, and green onions. Bring to a boil. While bringing to a boil combine the corn starch with the reserve chicken broth and mix well. Set aside.
3. In a bowl whisk eggs and the egg yolk together with a fork.
4. Slowly drizzle the egg a little at a time with a fork into the boiling broth. The egg will cook right away.
5. Pour the cornstarch mixture into the broth and stir until its mixed well.

Serve hot and enjoy...

Serves 4