Hearty Chicken Noodle Soup
Ingredients
1/2 c. Celery, sliced
1/2 c. Carrots, chopped
1/4 c. Onion, chopped
1 Zucchini, small, chopped
1/2 t. Thyme
3-1/2 c. Chicken broth
1/2 c. Water
2 c. Dry egg noodles (homemade style)
1 c. Cooked chicken, cubed.
Preparation
In a large saucepan, combine all ingredients, except chicken and noodles. Mix well, bring to a boil. Stir in noodles and chicken. Reduce heat, simmer for 25 min. or until noodles and vegetables are tender.Any good soup recipes?
This is my tried-and-true and quite easy. I'm quite proud of it because my 8-year-old loves it EVEN THOUGH (a) Mom made it up and (b) it contains leafy green vegetables!!
--Heat about a tablespoon of oil in a frying pan and cook 3 to 4 mild Italian sausages until just browned on each side. Do not worry about cooking them through because they will cook in the soup. Remove them to a plate: rinse and wipe out (don't wash) frying pan. While the sausages are cooking, dice one small onion, thinly slice one stalk of celery, and FINELY dice one medium carrot; put them all together into a bowl and have ready.
--In a large-ish pot with a lid, heat 5 cups of canned chicken broth with 3 cups of water and 3/4 cup pearl barley. When it comes to a boil, add 1 or 2 bay leaves and a sprig of rosemary, then reduce the heat to medium, cover, and simmer 30 minutes.
--While that's happening, heat 1 more tablespoon oil (use good extra-virgin olive oil if you can, but any vegetable oil is OK) and saute the onion, celery and carrot over medium heat until the onion starts to become translucent, stirring every so often. Meanwhile mince or press about 4 large garlic cloves. Add them to the vegetable mixture just as the onions are getting soft; stir another minute or two.
--When the barley has cooked 30 minutes, scrape all the vegetables and their cooking juices/oil into the soup pot and turn the heat up. Slice or cube the sausages and add those to the pot too. When it comes to a boil, reduce heat, partially cover, and set timer for 20 minutes.
--Choose your leafy green(s) according to your own preference: I love Savoy cabbage, but I've also used cavolo nero (black kale--very Tuscan), chard, and plain old spinach. Once washed, cut or tear them (one big handful is about right) into ribbons. They should be added in the last 5-7 minutes of cooking, except spinach which only needs a minute or two. Just stir them in and cook until wilted. By this time, the barley will be tender, the sausage cooked through, and the vegetables tender but not mushy.
--Add salt and pepper to taste. You might be surprised how much salt is needed to really bring out the flavor, but trust your taste buds.
--One last-minute way to add even more flavor is to chop another clove of garlic very finely along with a couple of teaspoons of rosemary leaves and stir it in right at the end of cooking. This is called a gremolata and is an old Tuscan trick. It makes a difference, but the soup is really good even without, so I just do it if there's time.
--Stir a teaspoon or so of chopped fresh parsley into each bowl. Those who want can add some freshly grated Parmesan to their bowl. You'll need lots of hot crusty bread!
I hope you enjoy it.
This requires a bit of work - but is so worth it - BEST SOUP EVER!
Poblano Chicken Chowder
Ingredients
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream
Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
Cheddar Potato Soup Recipe:
1/3 c chopped onion
1/3 c chopped celery
2 T butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups shredded cheese
2 c milk
pepper, paprika, salt
Saute onion and celery in butter. Add potatoes and broth; bring to a boil. Simmer covered 10-15 min. Puree in the blender. Return to pan, stir in cheese, milk, and seasonings. Cook over low heat until cheese is melted.
OR
Zesty Macaroni Soup Recipe:
1 pound ground beef
1 med onion chopped
5 cups water
1 15 oz can pinto beans drained and rinsed
1 14-1/2oz can diced tomatoes, undrained
1 7oz can corn, drained
1 4oz can chopped green chilies, optional
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 package hamburger helper chili macaroni dinner mix
salsa con queso dip
Cook beef and onion until beef is no longer pink;drain. Stir in water,beans,tomatoes,corn and chilies. Stir in mustard,salt,pepper and contents of macaroni sauce mix.Bring to a boil.reduce heat;cover and sinner 10 min. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or untill macaroni is tender,stiring once. Serve with salsa con queso dip. Yield 8-10 servings(about 2-1/2 quarts).
OR
Italian Pasta Soup Recipe:
1 lb ground turkey breast or chicken breast
1 16 oz can stewed tomatoes
1 15 oz can kidney beans, drained %26amp; rinsed
1/2 c canned julienne carrots
1 14 oz can beef broth, defatted
1 8 oz can tomato sauce
1 stalk celery, chopped
2 t dry onion flakes
1 clove garlic, pressed
1 c uncooked pasta
1 pkg dry spaghetti sauce mix
1 pkg dry Ranch dressing mix
Salt %26amp; black pepper to taste
Dash of seasoned salt
3 c water
Brown meat in large pot sprayed with nonstick cooking spray. Add remaining ingredients %26amp; simmer only long enough to cook pasta. DO NOT OVERCOOK. Serve warm with garlic toast.
Potato / Leek /Onion Soup -
1 large potato, diced; 1 leek, sliced thin; 1/2 onion, diced; 2 stalks celery, diced; 1 can chicken broth; 2 cups 1/2 'n 1/2 or whole milk, 1 tsp. dried marjoram and / or thyme, 2 Tbsp. flour, salt, pepper.
Sautee vegetables unil soft, stir in flour, add broth and blend well. Cover and simmer 1 hour, add cream and seasonings. Tast, adjust seasonings and thickness...may need more liquid. Delicious...serve with crackers.
No leek...no problem, just fine without it!
Ground Beef Soup
1 lb. beef
1 can diced tomatoes
1 box beef stock
Veggies your choice , as many or little as you like
some pasta or rice
Brown the beef
add the rest of the ingredient except for the pasta or rice
cook until veggies are almost tender
add the Rice for the last 20 min, or Pasta for last 10 min
Garlic Butternut Bisque
http://www.tasteofhome.com/Recipes/Garli鈥?/a>
What do you have in your frig and pantry?? Throw it all together, the more the better!! Canned veggies with juices, tomatoes, onions, clove garlic, peppers.
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