Complete meal in a bowl of soup
February 7, 2019 | 9:58 AM
by Oneza Tabish


A homemade soup that is easy to make, kid-friendly and a great family dinner with the goodness of chicken and pasta.


1 onion - medium- finely chopped

2 carrots- diced

2 tbsp. butter

3 tbsp. flour

4 cups chicken stock

2 cups milk

250g shredded ,boiled chicken

150g penne pasta( cooked as per packet instructions)

1/2 cup frozen corn


Melt the butter in a large saucepan. Add the onion and carrot and saute for 5 minutes.

Add the flour and cook for 2 minutes.

Add the stock and milk, bring the mix to a simmer, stirring frequently to avoid lumps.

Add the chicken and cook on low heat for about 3 minutes.

Add the pasta and corn and let them cook along with the soup for another 5 minutes.

Season with salt and pepper as per taste and serve hot.


Every vegetarian's delight, this delicious soup with noodles ensures to be a good one pot meal.


1 cup vegetable broth

1 medium potato, peeled and cubed

1 medium onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

2 large tomatoes- finely chopped

1/2 cup frozen peas

1 bay leaf

1 teaspoon mixed dried herb

1/2 cup noodles, cooked and drained

salt and pepper as per taste


In a large saucepan, combine all the ingredients except the noodles and bring to a boil.

Reduce heat; cover and simmer for 15-20 minutes.

Add the noodles and give it a gentle boil for 2 minutes. Season with salt and pepper.

Discard the bay leaf before serving. Serve hot.


Vegetable broth infused with Mexican flavours, the Mexican hot pot soup has the healthy slant of beans and brown rice that also doubles as a hearty meal


6 cups vegetable broth

1 cup brown rice

1 1/2 tablespoons tomato paste

1 can black beans drained and rinsed

1 cup corn

3 tomatoes- finely chopped

1/4 teaspoon chilli powder

2 teaspoons cumin

2 teaspoons chili powder

1 1/2 teaspoons garlic salt

2 teaspoons oregano


Stir everything together in a large pot.

Bring to a boil.

Once boiling, lower heat and simmer for 30 minutes till the rice is fully cooked.

Stir regularly so the rice doesn’t stick to the bottom of the pot.

Once the rice is cooked, the soup is ready.

Serve hot ,garnished with fresh coriander leaves.


Packed with herbs , shrimps and mushrooms, this classic Thai soup is a must have every season!


1-2 cups fish broth

4-5 whole shrimp, peeled

1 stalk lemongrass sliced into thin pieces

2 inch piece galangal OR regular ginger, chopped

3-4 kaffir lime leaves- torn to bits

2 Thai bird's eye chilles, chopped into small rings

½ small onion, chopped

1 small tomato, chopped

Handful of mushrooms, chopped

1/4 cup coconut milk

small handful coriander leaves, chopped

1 tbsp fish sauce

1-2 lime wedges, to taste

salt as per taste


Bring broth to a simmer and add lemongrass, galangal/ginger, lime leaves and simmer about 5 minutes.

Add shrimp and simmer a few minutes.

Add chillies, onions, tomatoes and mushrooms and bring to a gentle boil for 3 minutes. Add the coconut milk and mix well.

Now add the fish sauce and stir well.

Remove from heat and season with salt and lime. Garnish with spring onion greens and coriander leaves.

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