2 delicious and comforting soup recipes

When you're feeling sick, sometimes a hearty soup does just the trick. Here are two delicious soup recipes that will comfort you.

The medicinal mainstay of grandmothers and a childhood favourite of many, this yummy soup is full of vegetables, chunks of chicken and egg noodles. Homemade is tastier and cheaper than canned or dried, and this version is quick and easy to make.

Makes 6 servings

• 5 ml (1 tsp) butter
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 50 ml (1/4 cup) chopped onion
• 1.5 L (6 c) canned broth
• 350 g (1 1/2 c) chopped cooked chicken
• 5 ml (1 tsp) salt
• 2 ml (1/2 tsp) dried marjoram
• 2 ml (1/2 tsp) dried thyme
• 0.5 ml (1/8 tsp) ground pepper
• 275 g (1 1/4 c) uncooked medium egg noodles
• 15 ml (1 tbsp) minced parsley

1. In a large saucepan or Dutch oven over moderate heat, melt the butter. Add the carrot, celery, and onion, and sauté until the vegetables are tender, eight to 10 minutes.
2. Add the stock, chicken, salt, marjoram, thyme, and pepper. Bring the mixture to a boil; reduce the heat and stir in the noodles.
3. Cook until the noodles are tender, about 10 minutes. Stir in the parsley.

Italian cooks have no definite rules for what goes into minestrone. It just has to be a hearty mix of vegetables, white beans, and pasta or rice.

To make it vegetarian, substitute vegetable broth for the beef broth. Nothing in a can tastes as good as this simple, homemade, inexpensive soup.

Makes 8 servings

• 15 ml (1 tbsp) olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 800 ml (3 1/2 c) beef broth
• 1 472-ml (15-oz) can great northern beans, drained
• 400 ml (1 3/4 c) chopped tomatoes or 1.5 L (14 1/2-ounce) can Italian-style tomatoes, undrained, cut up
• 500 g (2 c) coarsely shredded cabbage
• 2 large carrots, thinly sliced
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) dried basil
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) ground pepper
• 60 g (2 oz) vermicelli, broken
• 1 small zucchini, sliced
• Grated Parmesan cheese

1. In a large, nonstick saucepan over medium-high heat, heat oil. Add onion and garlic and sauté five minutes or until onion is tender.
2. Stir in broth, beans, tomatoes, cabbage, carrots, oregano, basil, salt, and pepper.
3. Bring to a boil and stir in vermicelli. Reduce heat, cover, and simmer, 15 minutes or until vegetables and pasta are tender.
4. Stir in zucchini and cook, uncovered, three minutes. Serve with cheese.

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