This is my quick chicken and vegetable soup, you can make it in about an hour, from first chop to finish. Keep some chicken in the fridge already cut up to make things really easy. You can vary the vegetable ingredients to suite your family. I have included some suggestions/alternatives for you. Cut all the vegetable into similar size pieces.
To make a chicken and noodle soup, simply add noodles about 1/2 way through cooking.
To make chicken and sweet corn soup, omit about 1/2 the vegetbles,and all the cabbage, and cut the corn from 3 corn ears, including them instead.
To make a ministrone style of soup, include some red kidney beans, add small pasta 1/2 way through, use Kale or spinach instead of cabbage, and when it is cooked, add some Parmesan cheese cut into very small cubes right at the end. Also, ramp up the tomatoe ketchup, or add a can of tomatoes.
For a very old fashion style of soup, add some dried soup mix (about a cup) and some additional water.
An old recipie, and sounds a little complicated, but it isn't really. Give it a go. Originally, this type of recipie comes from Hyderabad area of India
Do not fry the onions on a high heat, they need to brown slowly. You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day. You can ommit the chilli and it will still taste wonderful. It can also be made with beef, but lamb is better.
This recipie is what I make when I need to feed a lot of people, its easy and quick to do and tastes great. The secret is in the roasted rice, and the dressing. The amount of steak you use depends upon how many people you are feeding, but the salad ingredients make enough for about 6 people.
Always taste the dressing to see that it is balanced, it should taste a little salty and sour, but not too much.
