From classic chicken noodle, to pasta e fagioli, these hearty soup recipes are my go-to for an easy lunch or dinner idea. Don’t forget fresh bread for lots of dipping!
Chicken Noodle with Lemon
For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours. Short on time? Rotisserie chicken is a great alternative, too.
Ingredients:
- 1 tbsp. canola oil
- 3 large carrots, chopped
- 1 large white onion, diced
- 2 celery stalks, diced
- 3-4 fresh chicken thighs, bone in
- 8 cups chicken broth
- ½ cup fresh lemon juice (about 3-4 whole lemons)
- 1 bay leaf
- 1 cup egg noodles
- ¼ cup fresh parsley, diced
Method:
In a large pot, heat oil on medium and add carrots, onion and celery. Cook for five minutes, or until onions are translucent. In a separate pan, sear chicken thighs on medium-high heat, five minutes per side. Transfer chicken thighs to pot; pour in chicken broth and lemon juice and add bay leaf. Bring soup to a boil, then reduce heat and continue simmering for two hours, or until chicken falls away from the bone. Add in egg noodles and cook according to instructions. Discard bay leaf and bones; stir in parsley and serve.
Rosemary and Butternut Squash
For a true taste of autumn, try this savoury roasted butternut squash soup, enriched by cream and fragrant fresh rosemary.
Ingredients:
- 1 butternut squash, halved
- 2 tbsp. melted butter
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. cracked pepper
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- ½ tbsp. fresh rosemary, minced
- 4 cups chicken broth (or vegetable)
- ¼ cup heavy cream
- Sprig of fresh rosemary
Method:
Heat oven to 425 degrees. Place halved squash on a baking sheet lined with parchment paper and coat with melted butter. Sprinkle with nutmeg, sage, salt and pepper. Turn squash halves face down and bake for 45-50 minutes. Add olive oil, onion and garlic to a large pot and cook on medium heat, until onions are translucent and garlic is fragrant. Transfer contents to a blender. Using a spoon, scoop the squash flesh into a blender. Pour in chicken broth and blend until smooth. Note: you can work in batches, pouring in a little broth at a time until desired thickness is reached. Transfer soup back to pot, stir in cream, top with fresh pepper and rosemary sprig and serve.
Sour Meatball
Homemade meatballs and a tangy kick of sauerkraut come together in this take on an Eastern European favourite.
Ingredients:
Meatballs
- 500g lean ground veal, pork and beef mix
- 1 egg
- 1 small onion, diced
- 2 garlic clove, diced
- 3 tbsp. chopped parsley
- ½ cup of breadcrumbs
- Salt and pepper to taste
- 1 tsp. olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 cup sauerkraut
- 8 cups beef broth
Method:
In a large bowl, combine meat mixture, egg, onion, one garlic clove, and 2 tbsp. chopped parsley. Thoroughly mix by hand, shape into small balls (roughly one inch) and set aside. In a large pot, heat oil over medium and add the carrots, onion and remaining garlic clove, cooking until tender. Stir in beef broth and sauerkraut. Optional: add sauerkraut juice for a tangier base. Drop in meatballs and continue cooking on medium heat until meatballs are thoroughly cooked (about 10 to 15 minutes), top with fresh parsley and serve.
Smoked Ham and Pea
Leaving the bone in adds a natural umami flavour and infuses the soup with a subtle smokiness. Skip the ham and use vegetable broth for a vegetarian take on this cold weather favourite.
Ingredients:
- 1 tbsp. olive oil
- 2 cups celery, chopped
- 2 cups carrot, chopped
- 1 cup onion, chopped
- 1 garlic clove, minced
- 8 cups chicken broth
- Smoked ham (bone in)
- 2 cups split green peas
- 8 cups chicken broth
Method:
Heat oil in a large pot. Add in celery, carrots, onion and garlic, stirring until tender (about five minutes). Pour in chicken stock, stir in split peas and bring to a boil. Remove meat from bone and cube into small pieces. Add ham and ham bone to soup and continue to cook until peas are tender (approximately two hours). Remove bone from soup and serve.
Pasta e Fagioli
In Italian, pasta e fagioli means “pasta and beans”. This soup is as filling as it is inexpensive to make, with plenty of leftovers for the next day.
Ingredients:
- 2 tbsp. olive oil
- 4 oz. pancetta, chopped
- ¼ cup flour
- 1 large onion, choppedd
- 4 garlic cloves, minced
- 8 cups beef broth
- 3 cans white beans, washed and drained
- 2 cups tubetti pasta
Method:
In a large pot, sautee the pancetta for approximately 10 minutes or until fat renders. Add flour and make a roux. Add garlic and onion to mixture and continue cooking on medium heat, until desired thickness is reached. Add beef broth and beans and bring to a boil. Stir in pasta and continue cooking until al dente. Note: the pasta will absorb some of the water, so add in more water as necessary. Season with salt and pepper to taste.
Beef Chili
Is chili a soup? We think it can be. The best part about this recipe is that most of what you’ll need can be found lazing on the shelves of your kitchen pantry.
Ingredients:
- 1 tbsp. olive oil
- 1 lb. lean ground beef
- 3 garlic cloves, minced
- 1 large white onion, chopped
- 1 can red kidney beans, washed
- 1 can black beans, washed
- 1 can stewed tomatoes
- 2 tsp. tomato paste
- 1 ½ tsp. chili powder
- 1 tsp. oregano
- 1 tsp. paprika
- 1 bay leaf
- 2 cups beef broth
- Salt and pepper to taste
Method:
Heat olive oil in a large stock pot on medium heat. Add onions and garlic and saute for two minutes, or until onions are translucent. Add ground beef and mix until lightly browned. Add in chili powder, paprika and oregano and continue to stir. Pour in stewed tomatoes, tomato paste, red kidney beans and black beans. Add beef broth and bay leaf and bring to a boil. Reduce the heat to medium-low and continue to cook for 45 minutes. Remove bay leaf, season with salt and pepper and serve with fresh bread.