When it comes to preparing quick and easy recipes, there is nothing quite as simple as a tasty and hearty soup. Not only do soups ensure that we stay warm during the cooler winter months, but they can be enjoyed for lunch or dinner, and as a starter or even as a main dish. However, a satisfying soup is the ideal starter dish to whet the taste buds’ of your dinner guests, especially when followed by your favourite sishebo recipes.
While there are many simple recipes from which you are able to choose, there are a few soup recipes that are all-time favourites, and are perfectly suited as starter dishes for tasty chicken or vegetable sishebos. If you’re wondering about which soup combinations you should try, here are three that are ideal for winter:
Shredded Chicken Noodle Soup
The perfect starter for a wholesome and hearty Chicken and Butter Bean Sishebo, this simple soup recipe does not compromise on flavour. The secret ingredient to this delicious soup is Knorr Chicken Noodle Soup, and slow roasted chicken. When preparing a pot of Shredded Chicken Noodle Soup, you will need to ensure that you prepare the chicken beforehand, as slow roasting can take a good few hours. To prepare your chicken, you will need:
Preheat your oven to 120° C. In a small bowl, add a few tablespoons of olive oil, the Rajah Mild & Spicy Curry Powder, and the Robertsons Chicken Spice. Whisk the marinade together and, using your hands, spread it generously over the chicken. Dice your onions and celery, and add them into the cavity of the chicken. Place the chicken into an oven dish and cover it with tin foil. Cook the chicken for four hours, or until the meat is cooked through. When the chicken is cooked, wait for it to cool down and begin shredding the meat into thin, short strips. While you shred the meat, follow the instructions on the Knorr soup packet and prepare your broth. Once it begins to simmer, slowly add the shredded chicken, stirring regularly. Serve when hot.
Crumbed Cream of Mushroom Soup
A delicious cream of mushroom soup is the ideal starter for a Pumpkin and Sugar Bean Curry – it is warm, hearty and filling. However, it is made even tastier by adding one or two crumbed mushrooms to the bowl as garnish or decoration – it doesn’t just look good, it tastes good too! To crumb your mushrooms, you will need:
Ensure that your mushrooms have been properly washed and gently dried. Mix the breadcrumbs, salt and pepper together. Dip each mushroom into some cold water, and dip into the flower. Crack open the eggs and whisk together; dip the mushroom into the egg, and then into the breadcrumbs. Repeat if necessary. Set the coated mushrooms aside, and let them cool in the fridge for 15 minutes. Heat up the oil in a pot and fry the mushrooms, each for three to four minutes, and let the drain on a paper towel. As you are working with the mushrooms, follow the instructions on the Knorr soup packet, and bring your soup to a simmer. Serve in coloured bowls, and add one or two crumbed mushrooms to garnish.
Cream of Chicken and Vegetable Soup
When it comes to tasty and simple recipes, nothing beats a simple soup recipe that does not compromise on hearty flavour. This Cream of Chicken and Vegetable Soup is the perfect meal, and can be served as a side or main dish. If you choose to serve it as a starter, follow it up with this Saucy Tomato Meatball Pot.
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