Other Type: Soup

Easy Weeknight Chicken Ramen

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Easy Weeknight Chicken Ramen

  • Ingredients

  • Preparation

    1. Season the chicken with salt, pepper, and vegetable oil.
    2. Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
    3. Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
    4. Add chicken broth to the pot, cover, and bring to a boil.
    5. Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
    6. Transfer the chicken to a plate and slice the chicken into thin slices.
    7. Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
    8. Top with carrots and scallions and serve immediately.
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Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Maple Leaf Rotisserie Chicken with Butternut Squash Soup

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Maple Leaf Rotisserie Chicken with Butternut Squash Soup

  • Ingredients

    • 2packages of Maple Leaf® Rotisserie Chicken Legs
    • 3cups butternut squash, peeled and diced into ¼ inch pieces
    • ½cup Yukon Gold potatoes, peeled and diced into ¼ inch pieces
    • ½cup celery, diced
    • ½cup white onion, diced
    • ½cup heavy cream
    • 4cups chicken stock
    • 2tbsp butter
    • Green onion, for garnish

  • Preparation

    1. Preheat the oven to 375°F.
    2. In a large pot, melt butter over medium heat and cook the vegetables until lightly browned.
    3. Pour in the stock to cover the vegetables and let cook. Bring to boil and reduce the heat and simmer for 25 minutes until the vegetables are tender.
    4. Meanwhile, prepare Maple Leaf® Rotisserie Chicken Legs per package instructions.
    5. Transfer the vegetables to a blender and process until smooth.
    6. Return the soup to the pot and add heavy cream to reach the desired consistency.
    7. Ladle soup into serving bowls and garnish with green onion. Serve with Maple Leaf® Rotisserie Chicken Legs.
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Serve with a green salad to make it a complete meal!

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Ham and White Bean Soup

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Ham and White Bean Soup

  • Ingredients

    • 1 cup Maple Leaf® Natural Ham, diced
    • 2carrots, peeled, halved lengthwise, thinly sliced
    • 2celery ribs, halved lengthwise, thinly sliced
    • ½head fennel, halved, thinly sliced
    • 1lg onion, halved and thinly sliced
    • 3cloves garlic, finely chopped
    • 1tbsp rosemary, finely chopped
    • 1.5litres low sodium chicken stock
    • 2tbsp olive oil
    • 2tbsp Italian parsley, finely chopped
    • 119 oz can cannellini bean, drained and rinsed
    • Salt and pepper

  • Preparation

    1. Place a large pot on medium heat.
    2. Add the oil, onion, carrots, fennel, garlic and celery. Cook, stirring frequently, for 5 minutes until the vegetables have softened.
    3. Stir in the rosemary, beans, ham and stock.
    4. Bring the soup to a boil and then to a simmer and cook for 20 to 25 minutes until flavours have blended.
    5. Add the parsley and season with salt and pepper as desired.
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Serve with fresh baguette or your favourite crusty bread.

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Moroccan Lemon Chicken Soup

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Moroccan Lemon Chicken Soup

  • Ingredients

    • 1(200 g) pkg Maple Leaf® Natural Shredded Chicken
    • 3tbsp olive oil
    • 1onion, diced
    • 2celery ribs, diced
    • 1medium carrot, peeled and diced
    • 1tbsp freshly grated ginger
    • 4cloves garlic, finely chopped
    • 1(19 oz) can chickpeas, drained and rinsed
    • 1cup of cooked rice (leftover rice works well)
    • 6cups low sodium chicken stock
    • 1tsp lemon zest
    • 2tsp lemon juice
    • 1tsp ground cumin
    • 1tsp ground coriander
    • 1tsp turmeric
    • ¼cup Italian parsley or cilantro, roughly chopped (optional)

  • Preparation

    1. Place a large pot on medium low heat.
    2. Add the olive oil, onion, celery and carrot and cook, stirring frequently, for 5 minutes until the vegetables are soft.
    3. Stir in the garlic, ginger and spices and continue to cook for a minute or two until fragrant.
    4. Add the chickpeas, chicken stock and lemon zest and bring to a boil.
    5. Lower the heat to a gentle simmer and cook for 15 minutes
    6. Stir in shredded chicken and rice and cook for another 5 minutes
    7. Finish soup with lemon juice and salt and pepper to taste.
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For a bit of heat try adding a ½ tsp of chili flakes with the other spices.

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Ham, Potato and Cabbage Soup

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Ham, Potato and Cabbage Soup

  • Ingredients

    • 250gMaple Leaf® Original Natural Smoked Ham, diced
    • 1tbsp vegetable oil
    • 1medium carrot, chopped
    • 2celery stalks, chopped
    • 2small to medium Yukon gold potato, small dice
    • 1small onion, chopped
    • 3cups cabbage, diced
    • 1900ml carton chicken broth
    • 1tsp dried thyme
    • 1bay leaf
    • Salt
    • Pepper

  • Preparation

    1. Heat oil in a large pot over medium high heat.
    2. Add carrot, celery, potato and onion. Brown vegetables for about 3 to 4 minutes stirring occasionally. Add ham, garlic, thyme and bay leaf and cook for 1 minute longer.
    3. Pour in chicken broth and stir to combine well. Allow to simmer for about 15 minutes. Add cabbage and simmer for 15 minutes longer or until vegetables are tender crisp and potatoes are soft. Season with salt and pepper.
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Want more of this ultimate fall/winter comfort soup? Double the ingredients to batch it up! Freeze in sealable containers for up to 1 to 2 months. 

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