The Aspiring Soup Chef!

Country-Style Chicken Soup

Posted in Uncategorized by charyness on October 11, 2009
Biltmore Cafe Inspired

Biltmore Cafe Inspired


2 Small Red Onions

2 Stalks Celery

2 Carrots

Extra Virgin Olive Oil

2 Slabs of Fresh Chicken Breast Meat

2 Cups Frozen Mixed Vegetable (Peas, Carrots and Corn)

Dried Rosemary

500g Fresh Spinach

1 litre Low Sodium Chicken Broth

Salt and Pepper

Dried Parsley (optional)


briefing: sharp knives, 5 medium sized melamine/plastic bowls, 1 soup pot with a lid, cooking ladle, Tablespoons

1. Remove the skin from the Red Onions and wash thoroughly. Chop into little fingernail-sized squares and place in a bowl

2. Wash Celery Stalks and Chop celery into bite sized pieces and place in a bowl

3. Wash and remove skin from carrots, and make transverse-section cuts, forming chopped pieces of ‘carrot circles’. Do not cut too thin, to ensure soup retains ‘chunky’ character

4. Wash and remove any bit of fat from Chicken Breast Slabs. Cut along the length of the meat, then reduce each half to bite-sized cuts. Do not cut too thin.

5. Wash Spinach well, and remove any damaged, unglam, rotten leaves. (optional for the really evil chefs out there.) Cut into approx. 5 cm long pieces. Not really important to cut your spinach very meticulously. Just chop away!


briefing: Keep fire at a low/medium heat while adding ingredients. Please wash all pots before using. (optional if you’re a dirty swine)

1. Saute the onions, celery, and carrots in 2 Tablespoons of Extra Virgin Olive Oil in your soup pot over medium heat until onions are translucent. Throw the vegetables in quickly. Don’t leave the olive oil on the heat too long or it’ll start to lose moisture, like evaporating, sort of. Anyway right now, your kitchen SHOULD start to smell awesome. Unless you’re burning stuff.

2. Add the chicken, mixed vegetables, Chicken Broth and 2 Table Spoons of Rosemary. OR if you wanna overkill on the herb factor, then use 3 Table Spoons like I did. Unintentionally of course. OKAY just DON’T overkill on the rosemary okay please.

3. Bring to a boil. i.e., you can afford to increase the heat right now. Like, bordering on high heat but still kinda medium-ish. Come on don’t ask me for exact temperature here this isn’t baking, honey.

4. Reduce heat and simmer for 30 minutes, stirring occasionally. Leave it covered. You better stir so your ingredients get cooked evenly and thoroughly.

5. NOW add the spinach (see, I haven’t forgotten.) and use your ladle to push it into the soup because right now it’s going to be all leafy and big but don’t worry it’ll wither and add some nice, healthy colour to your soup.

6. Season with pepper, add water if your soup’s looking a little dehydrated because you keep opening the lid to peer at it. Add about a table spoon (or less) of salt. This is just for you salt-addicts out there.

7. Cook the entire dish until it’s thoroughly heated, this should be about 10 more minutes. Don’t overcook the spinach.

Country Style Chicken Soup Close-up

Country Style Chicken Soup Close-up


Serve with Toasted Bun. Perfect to warm you up on a rainy day!

Recipe by Charlene Torres-Tan 🙂


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