SC Chicken Vegetable Noodle Soup

Serves: 8-10

Ingredients:

• 3 Chicken Maryland pieces 
• 2L chicken stock 
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 1 onion
• 1 leek
• 1 celery stalk
• 2 carrots
• 2 zucchinis
• 1 parsnip
• 1 turnip
• 1 swede
• 250g butternut pumpkin
• 6 garlic cloves 
• 2 bay leaves
• 2 sprigs fresh oregano 
• 1 packet 2 minute noodles 

Method:

• Place the chicken in the slow cooker bowl and coat in the soup mix
• Peel and dice all vegetables to the same size of your preference 
• Add the finely diced garlic, bay leaves and oregano sprigs
• Cover the ingredients with the stock then top up until all vegetables are covered by about 2cm with water 
• Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours
• Carefully remove the chicken pieces, bay leaves and oregano 
• Remove all the chicken from the bones and roughly chop the chicken
• Return the chicken to the slow cooker and add in the 2 minute noodles 
• Replace the lid on the slow cooker for a further 10 minutes or until the noodles have softened.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 6 months 
• For a low carb option replace the noodles with finely shredded wombok
• 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Vegetable Soup

Serves: 10

Ingredients:

• 1 leek, diced
• 1 onion, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 zucchini, diced 
• 1 turnip, diced
• 1 celery stalk, diced 
• 2 medium potatoes, diced
• 200g butternut pumpkin, diced
• 200g sweet potato, diced 
• 1 portion of C4K Kitchen’s French Onion Soup Mix
• 4 garlic cloves, finely diced 
• 4 vegetable stock cubes
• 8 mushrooms, thinly sliced 
• 1/4 wombok cabbage, finely shredded
• Salt & pepper, to taste 

Method:

• Prepare your vegetables cutting to your preferred texture
• Place all ingredients except the mushrooms and cabbage into your slow cooker bowl 
• Cover with water by approximately 3cm above the vegetables 
• Cook on LOW for 5-6 hours
• Add in the cabbage and mushrooms cooking on LOW for another 1 hour or HIGH for 30 minutes
• Serve immediately 

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days
• This recipe is freezer friendly to be consumed within 6 months
• Picture shown has the soup topped with fresh parsley and pork crackle as croutons 
• Delicious served with fresh crusty bread or bread rolls 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. 

Slimmers Wonton Soup

Serves: 1

Dumpling Ingredients:

• 500g chicken mince
• 1/4 cup shredded coriander
• 1 cup shredded wombok
• 2 spring onions, finely sliced
• 3 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 egg white
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 packet wonton wrappers

Soup ingredients:

• 2 1/2 cups water
• 2 chicken stock cubes
• 2 garlic cloves, finely grated
• 1cm ginger, finely grated
• 1 head Asian green, halved
• 1/2 carrot, julienne
• 1 spring onion, finely sliced
• 2 mushrooms, finely sliced
• 1 red long chilli, seeds removed and thinly sliced
• 5 or 6 dumplings

Dumplings method:

• Place all ingredients, except the wrappers in a mixing bowl
• Using your fingers to massage the mixture through your fingertips until well combine
• Lay one of the wonton wrappers on a clean dry tea towel
• Place 1 tablespoon of mixture in the middle of the wrapper
• Dip your finger in water and dampen along the edge of two adjoining sides
• Fold the wrapper over to form a triangle pressing together one damp edge with one dry edge until sealed
• Wrap the two points crossing over the front of of the dumpling sealing the point with your dampened finger
• Lay the dumpling on paper towel and repeat the process
• When placing the second dumpling down allow a gap between the dumplings to keep the wrappers in tack
• This recipe makes approximately 30 dumplings
• Reserve one portion of dumplings to make your soup and freeze the remaining dumplings for another occasion.
• 

Soup Ingredients:

• Place the water, stock cubes, garlic and ginger into a saucepan and simmer until the cubes have dissolved, approximately 5 minutes
• Add in the Asian head to the saucepan and simmer for 3 minutes
• Add in the remaining ingredients, including the dumplings
• Simmer the soup for 10 minutes over a medium-low heat until the dumplings have risen to the top
• Serve immediately

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Wonton Soup

Serves: 4

Wonton Ingredients:

• 1 packet prepared wonton wrappers
• 500g chicken mince
• 1/2 cup shredded fresh coriander
• 2 cloves, finely grated
• 1 tablespoon fresh ginger finely grated
• 1 teaspoon sesame oil
• 1 egg

Soup Ingredients:

• 2 litres water
• 3 chicken stock cubes
• 2 chicken breasts
• 4 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 3 heads Asian greens
• 1 red capsicum, julienne
• 1 carrot, julienne
• 2 tablespoons light soy sauce

Wonton Method:

• Combine all ingredients except the wonton wrappers and mix until very well combined
• Place a teaspoon of the mixture onto one half of the wonton wrapper
• Use your finger tip to slightly wet 2 sides of the wrapper in an L shape
• Fold the wonton wrapper over into a triangle shape aligning one damp side with a dry side and use your fingertips to press along the join so it seals well
• Repeat on the other side so you have a well sealed samosa shape
• Wrap one of the long points across the front of the wonton
• Dampen the remaining extended point and wrap that across the front of the wonton pressing where damp to seal well, this well resemble a classic tortellini shape
• Place the wonton on a piece of paper towel and repeat the process until you have used all the filling
• This will make approximately 40 wontons which is enough for 2 batches of soup
• Store in the fridge on a piece of paper towel covered in glad wrap for up to 2 days or until ready to use;or
• Store in the freeze in a ziplock bag lined with paper towel, remove from the freezer before commencing to cook the soup.

Soup Method:

• Place the water, stock cubes, garlic and ginger in a soup pot and bring to the boil
• Once boiling add in the 2 chicken breasts, add the lid and reduce the heat to a medium simmer and poach for 10-12 minutes, depending on the size of the breast
• Remove the chicken breasts and set aside to use for another recipe
• While the chicken is poaching prepare the vegetables by cutting the bases off the Asian greens and cutting in half between the tops and bases and julienne both the carrot and red capsicum
• Once the chicken has been removed add in the bases of the greens, capsicum and carrot and simmer for minutes
• Finally add in the tops and the wontons (either fresh or partially defrosted) and add in the soy sauce
• Replace the lid on the saucepan and simmer until the wontons rise and float to the top. For fresh this is about 5-7 minutes and for frozen it is about 10-12 minutes.
• Serve topped with fresh coriander.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days, however best served fresh
• The wontons are freezer friendly however the constructed soup is not suitable for the freezer
• To make the soup more filling you can add pre-soaked vermicelli rice noodles in the base of each each bowl before adding the soup to the bowl.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Scotch Broth with Vegetables

Serves: 6-8

Ingredients:

• 1.5kg lamb off cuts
• 4 fresh rosemary sprigs
• Salt to taste
• 2 tablespoons apple cider vinegar 
• 1 large onion
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 1 parsnip
• 1 turnip
• 1 swede
• Juice of 1/2 lemon

Method:

• Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
• Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
• Season very generously with salt
• Cook on low for 12-14 hours
• Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth 
• Add in the apple cider vinegar and the roughly chopped vegetables 
• Cook on low for 4-6 hours
• Stir through the lemon juice and check for seasoning adding  further salt and pepper to taste.

Recipe Notes:

• Store covered in a fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cream of Chicken Soup

Serves: 4

Ingredients:

• 3 cups chicken stock
• 1 large chicken breast
• 75g butter
• 1 leek
• 1 celery stalk
• 1 large carrot
• 1 zucchini
• 2 medium potatoes
• 1 small sweet potato
• 3 cloves garlic
• 1/3 cup plain flour
• 1 cup cream

Method:

• Pour the stock into a heavy based soup saucepan with a lid and bring to the stock to the boil
• Chop the chicken breast into roughly 4 even sized pieces then place into the stock
• Place the lid on the saucepan and reduce to a gentle simmer and cook the chicken for 10 minutes
• While the chicken is cooking finely dice all the vegetables into even portions
• Remove the chicken and set aide to cool slightly
• Pour the liquid into a heat proof container and set aside
• Using the now empty soup saucepan place the butter and melt
• Add in add the vegetables and stir until coated with the melted butter, replace the lid on the saucepan and cook over a medium heat for about 7-9 minutes, stirring regularly, or until the vegetables have started to soften 
• Add in the flour and stir through the vegetable mix until all coated and cook through for a couple minutes to cook out the flour taste 
• Pour in 1/2 cup of cream and 1/2 cup of the reserved liquid and stir through until smooth
• Add in the remaining cream and another 1/2 cup of the reserved liquid and stir until smooth
• Gradually add in the remaining reserved liquid until you get to your desired soup consistency 
• Dice the chicken and stir though
• Simmer the soup on a very low temperature for roughly 5 minutes until the chicken heats through
• Serve and enjoy.

Recipe Notes:

• Store in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months
• Do not throw out any unused reserved liquid, it can be used as a stock for another dish.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered



Cream of Six Soup

Serves: 4

Ingredients:

• 1 tablespoon butter
• 1 large onion, diced
• 2 celery stalks, sliced
• 4 cloves garlic, sliced
• 1 teaspoon freshly grated ginger
• 1 heaped teaspoon ground turmeric
• 500g butternut pumpkin
• 250g sweet potato
• 250g potato
• 2 large carrots
• Up to 3 litres chicken or vegetable stock
• Salt & pepper
• 1/2 cup natural yoghurt

Method:

• Melt the butter in a large stock pot and saute the onion and celery for 2-3 minutes until they start to soften
• Add in the garlic, ginger and turmeric and continue to saute until it becomes aromatic and the onion is translucent
• Add in all of remaining vegetables that have been peeled and chopped to similar sized pieces
• Add enough stock to just cover the vegetables and then then bring to the boil
• Reduce heat and simmer for approximately 25 minutes or until all the vegetables are soft
• Use a bar mix style blender to puree the soup until smooth and add salt and pepper to taste
• Add in the natural yoghurt and stir through until well mixed
• Serve with fresh crusty bread or my favourite a toasted cheese sandwich.

Thermo Cooking Method:

Thermo Cooking Ingredients:

• 1 tablespoon butter
• 1 medium onion, quartered
• 1 celery stalk, in chunks
• 2 cloves garlic
• 3/4 teaspoon freshly grated ginger
• 1 teaspoon ground turmeric
• 300g butternut pumpkin
• 150g sweet potato
• 150g potato
• 1 large carrots
• Up to 1.5 litres chicken or vegetable stock
• Salt & pepper
• 1/4 cup natural yoghurt

Thermo Cooking Method:

• Place butter, onion, celery and garlic in the jug
  [Pulse 3 times] then [100 degrees, Speed 1, 3 minutes]
• Add ginger and turmeric
  [100 degrees, Speed 1, 90 seconds]
• Add in all remaining vegetables and enough stock to take the jug to maximum liquid level
  [100 degrees, Speed 1, 20 minutes]
• To blend the soup to smooth
  [0 degrees, 60 seconds, starting and Speed 1 and increasing to Speed in increments about 5 seconds apart] but raising the speed gradually it stops the main cap popping off with the speed and with hot soup
• Add the yoghurt, salt and pepper through the main cap
  [0 degrees, Speed 1, 30 seconds]
• Enjoy

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered

Vegetable and Bacon Soup

Serves: 4-6

Ingredients:

• 1 leek
• 3 celery stalks
• 1 zucchini
• 1 swede
• 1 turnip
• 2 parsnips
• 2 carrots
• 200g sweet potato
• 200g butternut pumpkin
• 2 bacon bones, approximately 300g
• 1 tablespoons chicken stock powder
• Salt & pepper, to taste

Method:

• Peel all vegetables that require peeling and roughly chop all vegetables to the same size
• Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
• Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
• Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
  textures
• Optional extra to serve with a dollop of sour cream.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC Chicken & Vegetable Soup

Serves: 6

Ingredients:

• 4 pieces chicken maryland
• 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
• 3 carrots
• 1 onion
• 1 leek
• 1 zucchini
• 2 potatoes
• 1/4 butternut pumpkin
• 1 parsnip
• 1 turnip
• 2 stalks celery
• 1/4 head cabbage
• 1 tablespoon minced garlic
• Salt & pepper to taste

Method:

• Coat chicken with soup mix and place in the bottom of the slow cooker
• Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
• Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
• After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
• Cook for another 1 hour on high then it’s ready to eat.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The vegetables in this recipe are highly interchangeable to suit your tastes.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC Pea & Ham Soup

Serves: 6

Ingredients:

• 2 cups dried green split peas
• 1kg approximately ham hock
• 1 onion peeled and quartered
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1/2 head cauliflower, roughly chopped (stem included)
• 1 tablespoon minced garlic
• 1 tablespoon chicken or vegetable stock powder

Stove Top Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into a large soup or stock pot, add in all other ingredients and over with water (approximately 2—2.5 litres)
• Bring to the boil and then place the lid on the saucepan and reduce heat to a simmer.
• Simmer for approximately 3 hours or until the meat is falling off the ham hock
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Slow Cooker Method:

• Place the split peas in a sieve and rinse very well
• Pour the split peas into the slow cooker and then add in all other ingredients and over with water (approximately 2—2.5 litres)
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours
• Remove the ham hock from the slow cooker, throw away the skin and bones and with the remaining meat shred and put aside
• Use your stick blender to blend all remaining ingredients in the slow cooker until completely smooth
• Return most of the shredded meat to the slow cooker, stir well and add salt and pepper to taste
• Serve garnished with a portion of the ham that you set aside.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.