ThanksDoes Anybody know any good Soup Recipes???
This takes a lot of time but it is worth it.
Cracker Barrel Chicken %26amp; Dumplins'
Chicken and Broth
3 quarts water
1 (3-4 pound) chicken, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumplins'
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup + 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts(6 cups) of the stock back into the pot (keep the leftover stock for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplins'.
4. For dumplins', combine the flour, baking powder,
1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out on a floured surface to about a 1/2-inch thickness.
5. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplins' will first swell and then slowly shrink as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-sized or a little bigger than bite-sized pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins' for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks in tye end.
7. When the gravy has reached the desired consistency, serve hot.Does Anybody know any good Soup Recipes???
well i got this recipe from a magazine and it's really good. =)
it's called the pperfect chicken soup by readers who have tried the recipe out.
chicken soup
8 medium staks celerey
7 medium carrots
1 whole chicken (about 3 1/2 pounds)
2 pounds chicken leg quarters
1 medium onion, cut up
1 garlic glove, cut in half
1/2 bunch fresh parsley
8 sprigs fresh thyme
20 whole black peppercorns
2 bay leaves
1 tablespoon salt
12 cups cold water
3 cups medium egg noodles, uncooked
what to do:
cut 4 stalks celery and 3 carrots crosswise into 2 inch pieces; place in 8-quart saucepot. Add chicken with neck and gizzards(NOT liver), chicken legs, onion, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 2 hours.
meanwhile, cut remaining 4 stalks celery and 4 carrots crosswise into about 1/4-inch slices. Cook noodles as label directs; set aside
remove saucepot from heat; with tongs, transfer chicken to jelly roll pan. strain broth through collander into large bowl; discard solids. skim off fat and discard. return broth to saucepot.
heat broth to boiling over high heat. meanwhile remove skin and bones from chicken; cut meat into 1/2-inch pieces.
when broth boils, add celery and carrot slices; heat to boiling. Reduce heat to medium high; cook vegetable, uncovered, 10 mins. or until very tender. Remove saucepot from heat. Stir in cooked chicken and noodles.
and serve. Enjoy.
You should give it a try. =)
Pumpkin Soup
1 cup of water
1 Butternut pumpkin
1 sweet potato
1 onion
1 chicken stock cube
salt and pepper
cream
coriander
Cut pumpkin and potato into cubes
Cut up onion
Place water, pumpkin, sweet potato, stock cube, onion and salt and pepper in a pot and bring to boil.
Simmer until pumpkin and potato are soft enough to mash.
Blend for smooth consistency or mash for course texture.
Blend in a little cream and serve with chopped coriander.
Yum!
Making soups is kind of a lost art;-{ I enjoy a few favourites:
Start with 2 tbsp of butter or oil, heat in heavy saucepan.
Add 2 tbsp of flour, cook over medium heat until golden.
Add 1 cup of water %26amp; 1 cup of whole milk for cream soups.
That forms your base for any combination of flavours:
MUSHROOM: slice a few mushrooms %26amp; cook in the oil.
BROCCOLI: Chop broccoli steps in a food processor.
CARROT: Grate a couple of carrots, add some ginger.
PEA: Run a cup or more of cooked peas through a sieve.
You can also add a boullion or consomme cube for stock.
CREAM OF BROCCOLI AND CHEDDAR SOUP
Serves 6 and unbelievably delicious!!
2 Tbsp. butter
1 med. onion, chopped
2 garlic cloves, crushed
1/2 cup butter
1/2 cup flour
1 qt. half-and-half
1 qt. chicken stock, or bouillion
1 lb. fresh broccoli, washed, cut up rather small, and stems removed
2 cups carrots, grated
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. In a small pan saute onion in 2 Tbs butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In a large sauce pan melt the 1/2 cup of butter and whisk in the flour (make a roux) over med. heat for 3-5 mins. stirring constantly. Slowly whisk in the quart of half-and-half, then add the quart of chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots, and the onions and garlic mixture. Simmer over low heat till veggies are tender, approx. 20-25 mins. Add salt and pepper to taste.
Remove from heat and let cool.
4. In batches, puree in blender.
5. Return to pot. Over med-low heat, add the grated cheese, and stir until well blended.
6. Stir in the nutmeg.
well the best meat soup that i can think of would be Mediterranean Sausauge and Pesto Soup. I tried it one day and it wasn't to difficult to make. Here's the recipe and directions.
serves 4
Ingredients:
1 tbsp olive oil plus extra for frying
1 chopped red onion
1lb smoked pork sausage
1 cup red lentils
4 cups water oil for deep frying
salt and ground black pepper to taste
4 tbsp pesto and fresh basil
14 oz. can of chopped tomatoes
Instructions:
1. Heat the oil in a large pan and cook the onion until softened. Coarsely chop all but one of the sausages and add them to the pan. Cook for 5 minutes, stirring, or until they are cooked
2. Stir in the lentils, tomatoes and water, and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes. Cool the soup slightly before pereing in in a blender. Return the soup to a rinsed pan.
3. Cook the remaining sausage in a little oil in a small frying pan, turning it often for ten minutes, or until lightly browned and firm. Transfer to a chopping board and leave to cool slightly, then slice thinly.
4. Heat the oil for deep frying. Deep fry the sausage slices and basil briefly until the sausages are brown and the basil leaves are crisp. (this stage is optional)
Enjoy!
Brown some beef stew cubes by dredging them in flour then browning them in a little olive oil.
Remove from pan. Add a little more oil and brown:
one chopped onion
2 stalks chopped celery
2 carrots chopped
1-3 chopped garlic cloves
Saute until soft
Add a can of chicken or beef stock and add the browned meat back in
Add a can of crushed or whole tomato's with juice.
Add any veggies you like
Salt and pepper to taste
Simmer on low for half an hour or so.
Yum.
for chicken heres a simple one that doesn't take much time.
just chop and season some boneless chicken into cubes. saute it with some butter with onions in a pot until the chicken is cooked. add noodles, chicken broth (as much as you want), chopped carrots, celery and any other veggie you like. and simmer until veggies are cooked.
and for beef the only thing i can think of is chili. to make it cook a pound of ground beef with onions and then drain. add chili seasoning packet, a can of diced tomatoes, and a can of kidney beans and/or any other beans. then simmer for 10 minutes. tastes good with cornbread or french bread.
FRENCH ONION SOUP
6 large brown onions
3 cloves garlic
bay leaf
thyme
beef stock
red wine
Thickly slice onion and chop garlic. Saut茅 in pan with a drop of olive oil, stirring occasionally until onion is caramelized. Add 2 pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.
best soup ever.Chop thinly few sticks celery,one onion,carrot,3 potatoes,2 tomatoes.Put this in a large pan of cold water.Add half cup dried split peas,half cup barley,2 fresh corns with corn sliced off,a whole chunk stewing meat (chuck steak or gravy beef),some stock cubes,salt,pepper and any herbs,bay leaves.Cook for 2 hrs.Take out meat and chop,put back in.Take out portion you want to eat or serve and add a handful of small pasta,cook this portion until pasta is cooked.Serve with parmesan cheese and crunchy bread.bon apetite.
Although its not a ';meat'; recipe, this one is great for winter.
http://www.exclusivelyfood.com.au/2006/0鈥?/a>
You can make chicken and vegie soup
Chop up your chicken, and vegies eg carrots, potatotes,onions, cabbages even celery if you have it, add salt to taste
Bring to boil with water then simmer till vegies are soft
Take a can of chicken broth. Add parmesan cheese to taste. Crack an egg and wisk it up. While the soup is on the stove and very hot, gradually pour the egg into the soup. I got this recipe from a gourmet cookbook and it is delicious! Add more egg if you want.
I'm afraid it's not beef or chicken...but I made this once and almost ate the whole pot by myself! It's VERY hearty. (See link below)
i love this soup! i love pho!
Emerilized Banh Pho Bo: Vietnamese Beef Noodle Soup Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Oodles of Noodles
Beef Broth:
1 tablespoon peanut oil
2 cups sliced yellow onions, plus 1 yellow onion, halved
3 star anise pods, plus 1 piece star anise
2 cloves garlic, peeled and smashed
5 pounds meaty beef bones
2 carrots, thinly sliced
2 tablespoons chopped fresh gingerroot
1 cinnamon stick, broken in half
2 tablespoons whole black peppercorns
To Assemble the Pho:
Vegetable oil, for frying
12 ounces rice vermicelli noodles
3 tablespoons fish sauce
1/2 pound beef sirloin, very thinly sliced
1 cup thinly sliced yellow onion
2 cups bean sprouts
1/4 cup chopped fresh cilantro
4 small red chiles, sliced
1/4 cup thinly sliced green onions (green tops only)
Lime wedges, as garnish
Preheat the grill.
In a large non-stick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
Press three star anise into the flesh of the halved onions and place on the grill. Grill until blackened, about 8 minutes. Remove from the heat.
Add the bones to a large stockpot and cover with water by 2 inches and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Add grilled and Sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hours, adding more water as needed to keep the bones covered by 1-inch. Strain through cheesecloth or a fine mesh strainer. Remove meat from bones and set aside. Discard everything but the meat from the bones and the broth.
Meanwhile, bring a pot of water to a boil, and heat enough vegetable oil in a large saucepan to come 4 inches up the sides. Add half of the noodles to the water and boil until just tender, then drain in a colander. Add the remaining noodles to the hot oil and fry briefly until golden brown and crisp, then transfer to paper towels to drain.
To make the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Transfer to a large tureen or pot that can be placed on the table and kept warm. Drain the boiled noodles in a colander and divide among 6 soup bowls. Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges and serve immediately.
Nilagang Pata/Baka (Filipino Pork/Beef Broth Soup W/ Vegetables Recipe #217451
A really yummy Filipino soup that has a flavorful blend of meat and vegetables, and guess what, it's good for you! Served with rice for a good lunch or dinner.
by Girl@the rockshow
2录 hours | 10 min prep
SERVES 4 -6
1 kg beef or pork (for stewing)
4 small onions (diced)
1/2 head garlic (minced)
1 pinch salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces bok choy (cut into 3)
2 corn on the cob, chopped (optional)
2 tablespoons patis (Asian fish sauce)
2 tablespoons oil
lemon
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor).
Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with rice, soy sauce/patis and calamansi to taste.
please try this beef nilaga, it is really good, a filipino comfort food.
good luck. happy eating.
Cheeseburger Soup
1/2 lb browned hamburger
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1-1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream
Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add brother, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.
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Creamy Chicken - Pasta Soup
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1陆 cups half and half
2 tablespoons chopped fresh parsley
1陆 pounds chicken tenders, cut into 1/2-inch pieces
1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.
--Bon App茅tit
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Wild Rice %26amp; Chicken Soup
1 (6 oz) box Original Uncle Ben's Long Grain %26amp; Wild Rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 2/3 C. milk
1 large chicken breast, cooked and chopped or shredded
1/4 C. thinly sliced carrots
1/4 C. diced celery
3/4 C. chopped onion
1 cup fresh sliced mushrooms
3/4 cup white wine
salt %26amp; pepper to taste
2 T. silvered almonds, toasted
1 T. fresh chopped parsley
Cook the wild rice mix according to package directions. (Instead, you could cook 陆 cup wild rice in 2 cups water for about 45 minutes.)
Put condensed soups in a big pot along with milk and stir until smooth. Add all the veggies and chicken, and simmer. Reduce heat and stir in wine, rice, and parsley. Simmer 30 minutes. Taste for salt and pepper. (You will probably need S%26amp;P if you used the plain wild rice.) Ladle into bowls, and garnish each bowl with almonds and parsley. If you like a thinner soup, you can add more wine, or chicken broth.
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Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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