The Best Chicken Soup | Delicious & Easy Soup Recipe
The Best Chicken Soup | Delicious & Easy Soup Recipe. This is one of the best soup recipe I have ever made at home. This easy chicken soup recipe can be enjoyed by everyone who like soup. The details instructions of the soup cooking procedure have shared with you in the video.
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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BROCCOLI CHEDDAR SOUP (In A Homemade Bread Bowl!)
To get $5 off your own personalized Magic Spoon variety pack and get a head start on your health and fitness resolutions, click this link: and use code BRIANLAGERSTROM at checkout. Soup served in bread bowls was so hot in the 90s. My take? Relax, it’s just a fun and efficient (albeit kind of silly) way to eat soup. I mean, you can eat the bowl, you guys.
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METAL PIZZA PEEL:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
KITCHEN AID MIXER:
9 FILET KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
FOIL BREAD LID:
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RECIPE:
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BREAD BOWL:
▪360g or 1 1/2c warm water (86F/30C)
▪3g or 1tsp instant yeast
▪15g or 1Tbsp white distilled vinegar
▪110g ripe poolish (Stir together 55g or 1/4c warm water, small pinch instant yeast, 55g or 1/2c bread flour, cover and allow to rise at room temp for 12-24hrs)
▪550g or 4 3/8c bread flour
▪11g or 2tsp salt
Add ingredients including all of the poolish to a bowl and stir to combine until a clump has formed. Continue to mix with a very wet hand until fully combined and no longer clumpy. To us a stand mixer instead, just mix to combine.
Cover and allow to rise for 30min. Conduct strength building folds (stretch and folds and slap and folds) as shown @1:45. Cover and ferment for another 30min. Repeat the stretch and folds/slap and folds. Cover and ferment for 1 hour.
Flip floured dough onto floured work surface then divide dough into 4 even (250ish grams) pieces. To shape degas, then follow shaping instructions as shown @2:58. Place shaped balls onto parchment and proof covered at room temp on a non-stone or steel surface for 60-90min.
Split parchment onto 4 quadrants so that each dough ball is on it’s own small piece of parchment. Mist with water then score the top of each dough ball.
Transfer dough balls onto preheated pizza stone, spritz with water again, cover, and bake at 460F/240C for 15min.
After 15min CAREFULLY remove lid (escaping steam will be v hot). Rotate loaves and spread apart. Continue baking for 20min.
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SOUP
▪350g or 1 large white onion, small diced
▪125g or 1 small bulb fennel, small diced
▪20g or 6 cloves garlic, minced
▪125g or 1 large carrot, medium diced
▪250g or 2 small yukon gold potatoes, medium diced
▪375-400g or 3-4 small heads broccoli, medium diced
▪75g or 1/3c olive oil
▪Salt
▪50g or 1/3c flour (gluten free flour works too)
▪1500g or 6 C. chicken stock
▪250g or 1c heavy cream
▪225g or about 1 3/4c - 1 7/8c cheddar cheese (shredded)
Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.
When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.
Garnish with black pepper and an additional pinch of shredded cheese!
#broccolicheddar #breadbowl #broccolicheddarsoup
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Instant Soup with Powdered Veggies
Using powdered veggies to make instant soups is fabulous. You can make them for long term storage or package them for individual servings in portable containers for quick lunches. They are tasty, loaded with nutrition, and a great item to have in your emergency food supply.
Soup Recipes: Note, gram weights for individual servings are based on 1/4th of total soup mix weight. Your soup mix may weigh a different amount, so for accuracy, you may want to weigh soup mix yourself then divide by 4 for individual serving.
Combine each full recipe of soup with 4 cups of heated broth or water and simmer until fully dissolved and thickened.
Creamy Asparagus Soup (18g soup mix per cup of liquid)
¼ c nonfat milk solids
1/3 c asparagus powder
¼ c potato powder
¼ tsp pd onion
¼ tsp garlic pd
¼ tsp Italian seasoning
Salt and pepper to taste
Broccoli Cheddar Soup (33 grams soup mix per cup of liquid)
¼ c nonfat milk solids
1/3 c broccoli powder
¼ c potato powder
1/3 c cheese pd
1 T powdered carrot pd
¼ tsp pd onion
¼ tsp pepper
¼ tsp salt
Pinch smoked paprika
Pinch dry mustard
Tomato Celery Soup (26 grams soup mix per cup of liquid)
¼ c nonfat milk solids
¼ c potato powder
1/3 c. tomato powder
1 T celery powder
1 tsp celery seed
½ tsp dried garlic chip/powder
¼ tsp each salt and pepper
Beet Velvet Soup (20 grams soup mix per cup of liquid)
¼ c nonfat milk solids
¼ c potato powder
1/3 c. beet powder
½ tsp dried garlic chip/powder
½ tsp pd ginger
Salt and pepper to taste
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AMAZINGLY DELICIOUS CHICKEN CLEAR SOUP | EASY AND DELICIOUS SOUP IN 10 MINUTES | CHICKEN SOUP RECIPE
The best chicken clear soup I have ever had. It's insanely delicious and easy to prepare. This chicken soup recipe is simple and easy to make with a handful of ingredients. Now you can make this chicken clear soup with our simple recipe. Do try this recipe and share your feedback with us.
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Ingredients:
Cooking oil - 1 tbsp
Chopped ginger and garlic - 1 tbsp
Boneless chicken - 100g (small pieces)
Water - 1.5 liter
Chicken stock - 1 cube
Green beans - 1/2 cup
Carrot - 1/2 cup
White pepper powder - 1/2 tsp
Salt to taste
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