Five Delicious And Hearty Non-Vegetarian Soup Recipes To Enjoy

 Five Delicious And Hearty Non-Vegetarian Soup Recipes To Enjoy

# 1. **Chicken Noodle Soup**

A classic comfort soup, full of tender chicken, vegetables, and noodles.

 Ingredients

- 1 lb (450g) boneless chicken bosom or thighs

- 6 cups chicken broth

- 1 onion (diced)

- 2 carrots (sliced)

- 2 celery stalks (sliced)

- 2 garlic cloves (minced)

- 1 tsp dried thyme

- 1 tsp dried parsley

- 1 bay leaf

- 2 cups egg noodles

- Salt and pepper to taste

- 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot. Add onion, carrots, celery, and garlic, and sauté for 5-7 minutes.

2. Pour in the chicken broth, thyme, parsley, and bay leaf. Add the chicken and bring to a boil.

3. Reduce the heat and simmer for 20 minutes, until the chicken is cooked through.

4. Remove the chicken, shred it, and return it to the pot.

5. Add egg noodles and cook for an additional 10 minutes or until the noodles are tender.

6. Season with salt and pepper, then serve hot.

# 2. **Beef Barley Soup**

A rich and filling soup made with tender beef, barley, and vegetables.

Ingredients

- 1 lb (450g) beef chuck (cubed)

- 6 cups beef broth

- 1 onion (diced)

- 2 carrots (sliced)

- 2 celery stalks (sliced)

- 2 garlic cloves (minced)

- 1 cup pearl barley

- 1 tbsp tomato paste

- 1 tsp dried thyme

- 1 bay leaf

- 2 tbsp olive oil

- Salt and pepper to taste

 Instructions

1. Heat olive oil in a large pot. Brown the beef cubes, then remove and set aside.

2. In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened.

3. Mix in the tomato glue and cook for 1 moment

4. Add the beef back to the pot along with the broth, thyme, bay leaf, and barley. Bring to a boil, then reduce heat and simmer for 45-60 minutes until the beef is tender and the barley is cooked.

5. Season with salt and pepper and remove the bay leaf before serving.

# 3. **Creamy Chicken and Mushroom Soup**

A creamy and rich chicken soup with the earthy flavor of mushrooms.

 Ingredients

- 1 lb (450g) boneless chicken breast or thighs (cubed)

- 4 cups chicken broth

- 2 cups sliced mushrooms

- 1 onion (diced)

- 2 garlic cloves (minced)

- 1 cup heavy cream

- 1 tsp thyme

- 1 tbsp olive oil

- Salt and pepper to taste

- 2 tbsp butter

- 2 tbsp flour

 Instructions

1. Heat olive oil in a large pot. Add chicken and cook until browned. Remove and set aside.

2. In the same pot, sauté onion, garlic, and mushrooms until the mushrooms release their moisture and turn golden.

3. In a small pan, melt butter and whisk in flour to make a roux. Slowly add the roux to the pot.

4. Stir in the chicken broth and thyme, then return the chicken to the pot.

5. Bring to a simmer and cook for 15 minutes until the chicken is cooked through.

6. Stir in the heavy cream, season with salt and pepper, and serve warm.

# 4. **Seafood Chowder**

A creamy, hearty chowder packed with seafood and vegetables.

Ingredients

- 1 lb (450g) mixed seafood (shrimp, clams, fish fillets)

- 4 cups seafood or fish stock

- 2 potatoes (diced)

- 1 onion (diced)

- 2 celery stalks (sliced)

- 2 garlic cloves (minced)

- 1 cup heavy cream

- 2 tbsp butter

- 2 tbsp flour

- 1 tsp thyme

- Salt and pepper to taste

- 1 bay leaf

Instructions

1. In a large pot, melt butter and sauté onion, celery, and garlic until soft.

2. Add the diced potatoes and seafood stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.

3. In a small pan, whisk together flour and some of the stock to make a thickener. Add it to the soup.

4. Add the mixed seafood and cook for 5-7 minutes until the seafood is cooked through.

5. Stir in the cream, thyme, and bay leaf, season with salt and pepper, and serve hot.

# 5. **Spicy Lamb Soup**

A warming and flavorful soup made with tender lamb, spices, and vegetables.

Ingredients

- 1 lb (450g) lamb shoulder (cubed)

- 6 cups lamb or beef broth

- 1 onion (diced)

- 2 carrots (sliced)

- 2 celery stalks (sliced)

- 3 garlic cloves (minced)

- 1 tsp cumin

- 1 tsp paprika

- 1 tsp coriander

- 1 tsp chili flakes

- 1 tbsp olive oil

- Salt and pepper to taste

- 1/4 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot. Brown the lamb cubes, then remove and set aside.

2. In the same pot, sauté onion, carrots, celery, and garlic until softened.

3. Stir in cumin, paprika, coriander, and chili flakes, and cook for 1 minute.

4. Add the lamb back to the pot along with the broth. Bring to a boil, then reduce heat and simmer for 60-75 minutes until the lamb is tender.

5. Season with salt and pepper, and garnish with chopped cilantro before serving.

These non-vegetarian soup recipes are perfect for a cozy meal, offering a variety of flavors and textures.