Chicken Egg Drop Soup Recipe


One of my favourite restaurants that I go to serves chicken egg drop soup as a starter.  I’ve been on the lookout for an identical recipe and I think I’ve found it.


What You Will Need:

–   2 chicken breasts cut up into cubes

–   4 cups of chicken broth

–   1, 1″ thinly sliced ginger or 1/2 Tbsp of ground ginger

–   2 Tbsp of dry sherry

–   4 chopped scallions

–   1 tsp of sesame oil

–   4 Tbsp of cornstarch

–   3 eggs

–   1/2 cup of diced watercress

–   1/2 tsp of salt

–   1/2 of pepper

–   1/4 cup of water


What You Will Need to do:

1.   In a pot, bring the chicken broth, scallions and ginger to a boil and then let simmer for 15 minutes.

2.   Now strain the contents of the pot and just keep the liquid.  Place the liquid back into the pot and stir in the dry sherry.

3.   In a separate bowl, mix the chicken, sesame oil, 1 Tbsp of cornstarch, salt and pepper together.

4.   In a cup, dissolve 3 Tbsp of cornstarch in 1/4 cup water and then stir into the broth mixture.

5.   Next, add the chicken and let simmer until cooked through.  Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg.  Gently stir in the watercress.




Tomato Tortellini Soup Recipe


Here’s a simple that is filling for your stomach and in taste:


What You Will Need:

–   1 package of refrigerated cheese or beef tortellini

–   2 cans of tomato soup

–   2 cups of milk

–   2 cups of half-and-half cream

–   2 cups of vegetable or chicken broth

–   1/2 cup of chopped oil packed sundried tomatoes

–   1 tsp of garlic powder

–   1 tsp of onion powder

–   1/2 tsp of salt

–   1 tsp of basil

–   1/2 cup of shredded parmesan cheese


What You Will Need to do:

1.   Cook the tortellini as indicated on package.

2.   In a pot, mix the soup, milk, cream, broth and seasonings together on medium heat.

3.   Keep stirring the soup contents and add the cooked tortellini.

4.   Next stir in the cheese and when everything is mixed well together, serve.


Taco Salad Recipe


This taco salad is always a crowd pleaser.

What You Will Need:

–   1 pound ground beef

–   1/2 cup of ketchup

–   1 tsp of oregano

–   1 tsp of chilli powder

–   1/4 tsp of pepper

–   1/2 tsp of salt

–   1 medium head of iceberg lettuce, torn into pieces

–   2 medium diced tomatoes

–   1 cup of shredded cheese of your choice (I usually use a Mexican cheese blend)

–   1/4-1/2 cup of canned sliced olives (depending on how much you love olives)

–   1/2 cup of mayonnaise

–   1/4 cup of taco sauce

–   1 1/2 cups of corn chips


What You Will Need to do:

1.   In a saucepan, cook beef thoroughly.  Drain the fat off after the beef is cooked.

2.   Now stir in the ketchup, oregano, chili powder, pepper and salt.  Bring to a boil. And then reduce heat, covered and simmer for about 10 minutes.

3.   In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture.

4.   Now add the mayonnaise and taco sauce.  Pour over the salad and toss to coat.  Sprinkle with corn chips.


Roasted Red Pepper Soup Recipe

Hmmm I love red pepper soup and this is a delicious recipe, better than any store bought kind:

What You Will Need:

–   3 cups of chicken broth

–   4 large chopped red peppers

–   2 chopped onions

–   2 minced cloves of garlic

–   1 Tbsp of olive oil


What You Will Need to do:

1.   Preheat your oven to 375°F.

2.   Place the whole peppers on a baking sheet and roast for 15 minutes.

3.   Turn peppers and continue roasting for 10 more minutes.

4.   Remove from baking sheet and place in a heavy paper bag.  Seal bag and let stand until peppers are cool.  Now remove peppers from bag and peel off skins.  Slice in half and remove seeds.  Cut into large chunks.

5.   In a pan, heat oil.  Add the garlic and onions.  Cook until onions are very soft.

6.   Stir in roasted peppers and continue cooking until peppers are very soft.

7.   Now place the contents of the pan into a blender and blend until smooth.

8.   Return mixture to the pan and add chicken broth.  Cover and cook, stirring once in a while, until soup is warm.



Sweet Potato and Rosemary Soup Recipe


This is an easy recipe but great way to change up the usual, average soup:

What You Will Need:

–   1 minced clove of garlic

–   1 Tbsp of olive oil

–   4 cups of vegetable broth

–   1 cup of milk

–   4 cups of cubed sweet potatoes

–   1 tsp of pepper

–   1 tsp of salt

–   1 Tbsp of rosemary


What You Will Need to do:

1.   In a pot, sauté the garlic in olive oil.

2.   Add the broth and sweet potatoes to the pot.  Bring contents to a boil and then let simmer until the sweet potatoes become tender.

3.   Next place the contents of the pot in a blender and blend until everything is smooth.

4.   Pour the contents of the blender back into a pot, turn the heat back on and stir in the milk, pepper and salt.

5.   Once the contents are mixed well, slowly stir in the rosemary and serve.


Brie and Mushroom Soup Recipe


Two of my favorite ingredients wrapped up in one dish!  I’m a HUGE fan of brie and combined with mushrooms in a soup, perfect!


What You Will Need:

–   3 cups of sliced mushrooms

–   ½ cup of a chopped onion

–   1 Tbsp of chicken broth mix

–   1½ cups of chicken broth

–   3 cups of milk

–   ¼ cup of butter

–   ¼ cup of flour

–   6oz of thinly sliced brie cheese

–   ¼  tsp of poultry seasoning

–   ¼ tsp of pepper


What You Will Need to do:

1.   In a pot, combine the chicken broth, chicken broth mix, mushrooms and onions together and bring to a boil.  Then reduce the heat and let simmer for 10 minutes.

2.   In a separate pot, melt the butter.  Then slowly add the flour and poultry seasoning.

3.   Next, slowly stir in the milk.  Continue to cook until the contents begin to thicken.

4.   Now add the mushroom mixture to the flour mixture.  Add the pepper and continue to stir until everything is mixed well.

5.   Finally, pour the soup into serving bowls, add the cheese equally to the bowls, let sit for a few minutes and then serve.


Cream of Pumpkin Soup with Cranberry Recipe



I usually have soup for lunch and I’m always looking for recipes to change things up.


What You Will Need:

–   3 ½ cups of vegetable broth

–   1 Tbsp of olive oil

–   1 cup of whole cranberry sauce

–   1 Tbsp of brown sugar

–   1 chopped onion

–   ¼ tsp of cinnamon

–   1 tsp of pepper

–   1/8 tsp of ginger

–   1 pumpkin cut up into 1” pieces (5 cups)

–   2 tbsp of heavy cream


What You Will Need to do:

1.   In a bowl, stir together ¼ cup of broth, cranberry sauce, oil and brown sugar.

2.   In a saucepan, heat up the butter and onion.  Cook until the onion becomes tender.

3.   Stir the remaining broth, pepper, ginger, cinnamon and pumpkin into the saucepan.  Let boil and cook for about 10 minutes.

4.   Place half of the pumpkin mixture into a blender and blend until contents become smooth.

5.   Repeat step 4 until all of the pumpkin mixture is blended.

6.   Return all the pumpkin mixture into the saucepan.  Heat up, add the cream and continue to stir until everything is mixed well.

7.   Divide soup into bowls and place the cranberry mixture on top.



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