It’s officially that time of year that soups not only warms our bellies, but our souls as well. Soup for breakfast, lunch and dinner has been officially deemed acceptable this Winter by the Blue Mountains Phoenix. If you’re looking for a 10-minute prep and 3 easy-to-follow steps when cooking up a storm than look no further than the following recipe:

Chicken Soup

Chicken Soup

• 1.3kg whole chicken
• 2 carrots, roughly chopped 2 celery stalks, chopped
• 1 onion, roughly chopped 4 garlic cloves, bruised
• 2 parsnips, roughly chopped 1/2 bunch thyme, finely chopped
• 4 bay leaves
• 200g matzo meal (from select supermarkets)
• 2 eggs, plus 1 egg white, lightly beaten
• 1/2 bunch flat-leaf parsley, finely chopped
• 1/2 bunch dill, finely chopped
• 1 tsp baking powder
• 1 tbsp grapeseed oil
• 150g spaghetti

1. Place chicken, carrot, celery, onion, garlic and parsnip, half the thyme and bay leaves in a large stockpot and cover with 3L cold water. Place over high heat and bring to a simmer. Reduce heat to low and cook for 3 hours or until soup broth is flavoursome and chicken is tender. Remove chicken and set aside. Strain stock, reserving some of the vegetables. Season stock with salt and pepper.

2. Combine matzo meal, eggs, egg white, remaining thyme, 1/4 bunch parsley and dill, baking powder, oil, 1/4 cup (60ml) chicken stock mixture and 1 tsp salt flakes in a bowl. Roll into 20 x tablespoon-sized balls. Add to the chicken stock. Cook for 45 minutes or until cooked through.

3. Remove chicken skin and discard. Shred chicken meat and discard bones. Return chicken to the stockpot and season. Add the spaghetti. Divide soup, pasta, chicken and matzo balls among bowls.


Ham hock, broccoli and rainbow chard soup

• 1.2kg smoked ham hock
• 2 garlic cloves, sliced
• 1 onion, thinly sliced
• 2 bay leaves
• 1 carrot, cut into 1cm pieces
• 1 small fennel bulb, cut into 2cm chunks, fronds reserved 1 small broccoli, cut into small florets
• 1/2 bunch rainbow chard, leaves removed and torn, stems thinly sliced
• 1 cup (120g) frozen peas.

1. Place the ham hock, garlic, onion, bay leaves, carrot and fennel in a large saucepan over high heat. Pour in enough cold water to cover the ingredients and bring to a simmer. Reduce heat to low and cook, occasionally skimming fat from the surface, for 3-4 hours (top up the water occasionally, if needed) until the meat falls off the bone. Shred the meat and discard the bone and skin. Set aside.

2. Strain the stock through a fine sieve into a large saucepan, discarding the cooked vegetables. Place the stock over high heat and bring to the boil. Reduce heat to medium, add the broccoli, chard leaves, stems and peas and cook in stock for 8-10 minutes until stems are tender.

3. Season to taste. Divide soup among bowls, top with shredded meat and reserved fennel fronds.

We credit both recipe’s to the team at

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