Right here!
Chicken Tortilla Soup
Ingredients:
2 - 4-6 oz. Boneless, skinless Chicken Breast, cut into bite size pieces
4 1/2 cup low sodium Chicken Stock
1 small Red Onion, chopped
3 cloves Garlic, minced
2 tbsp. Olive Oil
1/2 Green Pepper, chopped
1 tsp. Red Pepper flakes (if you like spicy add more)
2 tbsp. Chopped Fresh Basil
1 1/2 cup Tomato Sauce
1/2 cup Corn Oil
10-12 Corn Tortilla, sliced into strips
1 cup Grated Monterey Jack
1 Avocado, peeled and thinly sliced
1. In a large soup pot, over medium high heat. Add the olive oil and saut茅 onions with the garlic for 2-3 minutes.
2. Stir in the chicken and add the broth, green pepper, red pepper flakes, and tomato sauce. Bring to a boil and reduce heat and simmer for 30 minutes.
3. In a skillet, heat the corn oil and add the sliced tortilla strips and cook for 30-60 seconds until golden light brown.
4. Divide the tortilla strips among 4-6 serving bowls. Distribute the soup between the bowls and garnish with Avocado and Grated Monterey Jack.Where do I find recipes for chicken soup?
googleWhere do I find recipes for chicken soup?
I would ask an old Jewish woman.
go to
All recipes dot com
Food Network dot com
go to allrecipes.com!
www.allrecipes.com.
Or try mine!
Whole roaster chicken (4-5 lbs)
4 cups water + 4 tsp.chicken broth granules
Seasoned salt, garlic powder, black pepper to taste.
Clean the chicken and place in a crock pot with the broth, seasonings and water. Slow cook for 7-8 hrs. (Or cook in the oven at 300 deg. for 4 hours until chicken begins to fall apart.) Strain broth and reserve to add to the soup later.
Cool chicken on a platter for easy handling. Meanwhile in a 5-6 qt. kettle add:
8-10 cups chicken broth (about 1/3 of pot)
4 cups sliced carrots
4celery stalks, cleaned and sliced
1 med. onion, chopped
Seasoned salt, garlic powder and pepper to taste.
Simmer veggies until tender.
Add reserved broth from chicken to kettle.
When chicken is cool enough to handle remove from bones and cut or break into bite size pieces and add to veggies. At this point add a couple tablespoons of parsley flakes and continue to simmer.
You can add raw egg noodles and cook til tender or make dumplings which are very time-consuming but delicious!
Dumplings:
6 Tablespoons of butter melted
5 eggs beaten
1 teaspoon salt
flour
Add melted butter and salt to eggs and mix well with fork.
Gradually stir in flour until a loose ball begins to form.
Drop by spoonfuls into simmering soup.
Dumplings are done when they float to the top.
Enjoy and Happy New Year!
Chicken Soup
Ingredients
(4 servings)
1 Chicken and giblets, cut up
1 tb Salt
4 Carrots, chopped
6 Celery stalks w/leaves, chop
1 Onion, med., chopped
1 Garlic clove, minced
1 c Rice or noodles
Instructions
Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender.
boil whole chicken till it falls off bone remove skin %26amp; bones cut up chicken save water add1 bag baby carrots 1 large purple onion, i bag fresh spinach, 1 bunch chopped asparagus i bunch celery cut up 1 can chicken stock , salt %26amp; pepper add rotini noodles boil till noodles are tender %26amp; serve
Friday, January 8, 2010
Good soup recipes??
I am 13 and can cook well but i would like to know some good soup recipes and links to find them.
Thanks.Good soup recipes??
this one is a bit spicy but its sooo good!! I always serve it with some cornbread. Good luck!
Yucatan-Style Turkey and Vegetable Soup
INGREDIENTS
* 1 medium onion, thinly sliced
* 3 cloves garlic
* 1 tablespoon extra-virgin olive oil
* 2 canned chipotle chile peppers in adobo sauce, drained and chopped*
* 2 medium carrots, chopped
* 5 cups reduced-sodium chicken broth or turkey stock
* 2 cups coarsely chopped tomatoes
* 1/8 teaspoon kosher salt
* 1 pound cooked turkey, cubed or shredded
* 2 small zucchini, chopped
* 2 tablespoons chopped fresh cilantro
* 1/3 cup crumbled reduced-fat queso fresco or reduced-fat feta cheese
* 1 avocado, halved, pitted, peeled, and chopped
* 1 lime, cut into wedges
* 6 fresh cilantro sprigs
DIRECTIONS
1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.
2. In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.
3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and chopped cilantro; cover and cook for 5 minutes more.
4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.Good soup recipes??
http://allrecipes.com/
http://tasteofhome.com/
http://www.recipesource.com/
http://www.reciperewards.com/
I'm sure you can find many recipes on the web. Just ask your favorite search engine.
The key to making really good soup is to use good ingredients, like fresh herbs, and make sure it simmers a good long time. I like to cook my soups most of the day, then even cook it a little more the next day.
Ingredients
60g/2oz shallots, chopped
50g/2oz butter
pinch of salt
400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
570ml/1 pintwater
290ml/陆 pint chicken stock
salt and pepper to season
50g/2oz butter to finish
For the garnish:
100g/3陆oz wild mushrooms, prepared and washed
50-100g/2-3陆oz of hazelnuts
Method
1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
2. Add the mushrooms and continue to sweat for 5 minutes.
3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
5. saut茅 the garnish mushrooms and hazelnuts in butter while the soup is simmering.
6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the saut茅ed mushrooms and hazelnuts.
Go To epicurious.com they are the recipie database for gourmet mag.
This is my creation and my favorite soup. I just call it Spicy Bean Soup.
1 bag dry kidney beans- soaked overnight in saltwater
All veggies chopped well:
1 bell pepper
1 red pepper
2 med tomatoes
1 small jalepeno
Small handful of cilantro
1/2 bag baby carrots
1/2 white onion
Seasonings:
1 tbsp cumin
1 tbsp crushed red pepper
1 tbsp marjoram
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt
1 capful olive oil
Rinse beans well, pour in crockpot, cover with 3-4 cups of water. Add veggies, add spices, add olive oil. Stir well. Allow to cook on high 4 hours and on low 2.
If you don't like spicy just cut back on the cumin and crushed red pepper.
Thanks.Good soup recipes??
this one is a bit spicy but its sooo good!! I always serve it with some cornbread. Good luck!
Yucatan-Style Turkey and Vegetable Soup
INGREDIENTS
* 1 medium onion, thinly sliced
* 3 cloves garlic
* 1 tablespoon extra-virgin olive oil
* 2 canned chipotle chile peppers in adobo sauce, drained and chopped*
* 2 medium carrots, chopped
* 5 cups reduced-sodium chicken broth or turkey stock
* 2 cups coarsely chopped tomatoes
* 1/8 teaspoon kosher salt
* 1 pound cooked turkey, cubed or shredded
* 2 small zucchini, chopped
* 2 tablespoons chopped fresh cilantro
* 1/3 cup crumbled reduced-fat queso fresco or reduced-fat feta cheese
* 1 avocado, halved, pitted, peeled, and chopped
* 1 lime, cut into wedges
* 6 fresh cilantro sprigs
DIRECTIONS
1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.
2. In a 4-quart Dutch oven, heat oil over medium-high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.
3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and chopped cilantro; cover and cook for 5 minutes more.
4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.Good soup recipes??
http://allrecipes.com/
http://tasteofhome.com/
http://www.recipesource.com/
http://www.reciperewards.com/
I'm sure you can find many recipes on the web. Just ask your favorite search engine.
The key to making really good soup is to use good ingredients, like fresh herbs, and make sure it simmers a good long time. I like to cook my soups most of the day, then even cook it a little more the next day.
Ingredients
60g/2oz shallots, chopped
50g/2oz butter
pinch of salt
400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
570ml/1 pintwater
290ml/陆 pint chicken stock
salt and pepper to season
50g/2oz butter to finish
For the garnish:
100g/3陆oz wild mushrooms, prepared and washed
50-100g/2-3陆oz of hazelnuts
Method
1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
2. Add the mushrooms and continue to sweat for 5 minutes.
3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
5. saut茅 the garnish mushrooms and hazelnuts in butter while the soup is simmering.
6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the saut茅ed mushrooms and hazelnuts.
Go To epicurious.com they are the recipie database for gourmet mag.
This is my creation and my favorite soup. I just call it Spicy Bean Soup.
1 bag dry kidney beans- soaked overnight in saltwater
All veggies chopped well:
1 bell pepper
1 red pepper
2 med tomatoes
1 small jalepeno
Small handful of cilantro
1/2 bag baby carrots
1/2 white onion
Seasonings:
1 tbsp cumin
1 tbsp crushed red pepper
1 tbsp marjoram
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt
1 capful olive oil
Rinse beans well, pour in crockpot, cover with 3-4 cups of water. Add veggies, add spices, add olive oil. Stir well. Allow to cook on high 4 hours and on low 2.
If you don't like spicy just cut back on the cumin and crushed red pepper.
Onion Soup Recipes?
IT is so good!Onion Soup Recipes?
IT IS GOOD!!
French Onion Soup
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 4 to 6 bowls of soup
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.Onion Soup Recipes?
Mmmm....French Onion Soup is the best!!! Try foodnetwork.com
yuck
Go to Culinary Chef at http://www.culinarychef.com for recipes.
French Onion Soup:
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; saut茅 for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and saut茅 for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Yield: 8 servings
BRANDIED ONION SOUP WITH CROQUE-MONSIEUR CROUTONS
3 tablespoons butter
2 1/2 pounds onions, thinly sliced
4 14 1/2-ounce cans beef broth
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 to 2 tablespoons brandy
18 1/3-inch-thick slices of French bread baguette
2 cups grated Swiss cheese
1 cup coarsely chopped ham
Melt butter in heavy large pot over medium-high heat. Add onions and saut茅 until dark brown but not burned, stirring occasionally, about 30 minutes. Add broth, wine, and mustard and bring to boil. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Add brandy to taste and simmer 5 minutes. Season soup with salt and pepper.
Meanwhile, preheat broiler. Arrange bread on baking sheet. Broil until beginning to color, about 1 minute. Mound cheese and ham on bread; sprinkle with pepper. Broil until cheese melts, turning sheet for even cooking, about 2 minutes.
Ladle soup into deep bowls. Top each with 3 croutons and serve.
Makes 6 servings.
This is the easiest French Onion Soup recipe you'll ever make. And it takes like you've been cooking it all day.
2 large onions,diced large
4 cans beef broth
muenster cheese for garnish
croutons for garnish
Chop onion and saute until still crunchy in butter. Add to bouillion.
Boil and simmer @15 min.
Sprinkle with cheese and croutons before serving
yummy..........
IT IS GOOD!!
French Onion Soup
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 4 to 6 bowls of soup
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.Onion Soup Recipes?
Mmmm....French Onion Soup is the best!!! Try foodnetwork.com
yuck
Go to Culinary Chef at http://www.culinarychef.com for recipes.
French Onion Soup:
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; saut茅 for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and saut茅 for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Preheat broiler.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Yield: 8 servings
BRANDIED ONION SOUP WITH CROQUE-MONSIEUR CROUTONS
3 tablespoons butter
2 1/2 pounds onions, thinly sliced
4 14 1/2-ounce cans beef broth
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 to 2 tablespoons brandy
18 1/3-inch-thick slices of French bread baguette
2 cups grated Swiss cheese
1 cup coarsely chopped ham
Melt butter in heavy large pot over medium-high heat. Add onions and saut茅 until dark brown but not burned, stirring occasionally, about 30 minutes. Add broth, wine, and mustard and bring to boil. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Add brandy to taste and simmer 5 minutes. Season soup with salt and pepper.
Meanwhile, preheat broiler. Arrange bread on baking sheet. Broil until beginning to color, about 1 minute. Mound cheese and ham on bread; sprinkle with pepper. Broil until cheese melts, turning sheet for even cooking, about 2 minutes.
Ladle soup into deep bowls. Top each with 3 croutons and serve.
Makes 6 servings.
This is the easiest French Onion Soup recipe you'll ever make. And it takes like you've been cooking it all day.
2 large onions,diced large
4 cans beef broth
muenster cheese for garnish
croutons for garnish
Chop onion and saute until still crunchy in butter. Add to bouillion.
Boil and simmer @15 min.
Sprinkle with cheese and croutons before serving
yummy..........
Anyone have any recipes from Salmagundi gourmet soup restaurant?
They were a chain all over the West coast. Used to go to one in South Coast Plaza. They served over 30 kinds. Much better than Soup Plantation. Was bought by mega company and destroyed in late 80's. Soups were things like North Beach minestrone, Al fresco avocado, icy dilled cucumber, and Grant Avenue chicken. Someone must have worked there and saved the recipes. It's kind of a cult thing like The Magic Pan.Anyone have any recipes from Salmagundi gourmet soup restaurant?
SALMAGUNDI RESTAURANT SOPA DE TORTILLA
Source: Favorite Restaurant Recipes by Bon Appetit
Servings: 6-8
3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves, peeled
1 (1-pound) can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch squares
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 (10-ounce) package frozen corn
4 green onions, coarsely chopped
Salt
1 cup cooked rice
2 teaspoons minced fresh parsley
TO SERVE:
Tortilla chips and freshly grated cheddar cheese (garnish)
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.
Add corn and green onion and simmer 10 minutes more. Season with salt to taste.
Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.
TO SERVE:
Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.
SALMAGUNDI RESTAURANT SOPA DE TORTILLA
Source: Favorite Restaurant Recipes by Bon Appetit
Servings: 6-8
3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves, peeled
1 (1-pound) can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch squares
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 (10-ounce) package frozen corn
4 green onions, coarsely chopped
Salt
1 cup cooked rice
2 teaspoons minced fresh parsley
TO SERVE:
Tortilla chips and freshly grated cheddar cheese (garnish)
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.
Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.
Add corn and green onion and simmer 10 minutes more. Season with salt to taste.
Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.
TO SERVE:
Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.
Chicken soup recipes pretty please and Thank you... The more the better....?
For variety... Thanks!Chicken soup recipes pretty please and Thank you... The more the better....?
2 leeks, chopped
4-5 carrots, chopped
2 -3 zucchini, sliced
2 sticks celery or powdered celery root (if you use celery salt reduce other salt)
1 1/2 tsp dried thyme, 1 tbsp dried parsley, 2 bay leaves, salt %26amp; pepper
1 whole 3-lb chicken
Olive oil
6 cups water
2 cups brown rice
Saute the leeks, carrots and celery in the olive oil in a large pot or pressure cooker. When they are soft, add the chicken and seasonings, water, zucchini and salt and pepper. Bring to boil and simmer until chicken is well cooked (about 1 hour). In pressure cooker, cook under pressure for 20-30 minutes. Remove chicken from soup. Add the rice to cook while the chicken cools enough to handle and you remove the meat from the bones. Return the meat to the pot. Adjust salt as needed, and serve.
This makes a hearty soup with the rice soaking up a lot of the water, but it is delicious! You can add water to thin the consistency to your preference.Chicken soup recipes pretty please and Thank you... The more the better....?
Saute onion, carrots and celery in olive oil, add garlic and tomato, stir, add water let it boil then add skinless chicken breast cutted in small cubes, put salt and black pepper let it boil 5 mins and add any kind of pasta or noodles you have, let it cook, serve and garnish with scalions.
Saute onion in olive oil, add mashrooms, spinach and then chicken broth, let it boil then add coocked brown rice, season with salt and black pepper.
Enjoy
http://allrecipes.com/Recipe/Hearty-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cor鈥?/a>
http://allrecipes.com/Recipe/Mother-in-l鈥?/a>
I havent cooked chicken soup for about 3 years because i turned vegtarian!
I have my handy dandy cookbook, heres 2 recipes (they both have like 4 hearts next to them so i must have liked them!)
#1
Hearty Chicken Soup!
1 (2 to 3 pound) whole chicken
5 carrots, chopped
2 onions, chopped
3 stalks celery, with leaves, minced
2 cubes chicken bouillon
1 red bell pepper, diced
1 (15 ounce) can sweet corn
3/4 cup barley
DIRECTIONS
Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
Add barley and continue to cook for another hour.
Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.
Notes Ive added: 鈾?Add oyster crackers and a bit of hot sauce!
#2
Peanut Butter Chicken soup -- doesnt sound well but tastes like heaven!
INGREDIENTS
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
DIRECTIONS
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Notes Ive added: MAD GOOD! 鈾?East with crackers =]
ENJOY!
College Inn Low-Sodium chicken broth, already-cooked chopped chicken (white or dark meat, no skin or fat), sliced carrots (boil them in the broth), egg noodles or rice, add a little salt and yellow coloring. Delicious.
2 leeks, chopped
4-5 carrots, chopped
2 -3 zucchini, sliced
2 sticks celery or powdered celery root (if you use celery salt reduce other salt)
1 1/2 tsp dried thyme, 1 tbsp dried parsley, 2 bay leaves, salt %26amp; pepper
1 whole 3-lb chicken
Olive oil
6 cups water
2 cups brown rice
Saute the leeks, carrots and celery in the olive oil in a large pot or pressure cooker. When they are soft, add the chicken and seasonings, water, zucchini and salt and pepper. Bring to boil and simmer until chicken is well cooked (about 1 hour). In pressure cooker, cook under pressure for 20-30 minutes. Remove chicken from soup. Add the rice to cook while the chicken cools enough to handle and you remove the meat from the bones. Return the meat to the pot. Adjust salt as needed, and serve.
This makes a hearty soup with the rice soaking up a lot of the water, but it is delicious! You can add water to thin the consistency to your preference.Chicken soup recipes pretty please and Thank you... The more the better....?
Saute onion, carrots and celery in olive oil, add garlic and tomato, stir, add water let it boil then add skinless chicken breast cutted in small cubes, put salt and black pepper let it boil 5 mins and add any kind of pasta or noodles you have, let it cook, serve and garnish with scalions.
Saute onion in olive oil, add mashrooms, spinach and then chicken broth, let it boil then add coocked brown rice, season with salt and black pepper.
Enjoy
http://allrecipes.com/Recipe/Hearty-Chic鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cor鈥?/a>
http://allrecipes.com/Recipe/Mother-in-l鈥?/a>
I havent cooked chicken soup for about 3 years because i turned vegtarian!
I have my handy dandy cookbook, heres 2 recipes (they both have like 4 hearts next to them so i must have liked them!)
#1
Hearty Chicken Soup!
1 (2 to 3 pound) whole chicken
5 carrots, chopped
2 onions, chopped
3 stalks celery, with leaves, minced
2 cubes chicken bouillon
1 red bell pepper, diced
1 (15 ounce) can sweet corn
3/4 cup barley
DIRECTIONS
Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
Add barley and continue to cook for another hour.
Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.
Notes Ive added: 鈾?Add oyster crackers and a bit of hot sauce!
#2
Peanut Butter Chicken soup -- doesnt sound well but tastes like heaven!
INGREDIENTS
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
DIRECTIONS
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Notes Ive added: MAD GOOD! 鈾?East with crackers =]
ENJOY!
College Inn Low-Sodium chicken broth, already-cooked chopped chicken (white or dark meat, no skin or fat), sliced carrots (boil them in the broth), egg noodles or rice, add a little salt and yellow coloring. Delicious.
Can someone crock pot recipes for chicken noodle soup?
It would have to be one that can cook on low all day while I am at work. I know that the noodles can't be put in until the last half hour or so. The ones I have found on the Internet are only for 4-5 hours. This has to be a 8 hour recipe.Can someone crock pot recipes for chicken noodle soup?
Here's a good one :
8 cups water or canned chicken broth
4 medium carrots, cut into 1/4-inch slices
4 medium celery ribs, cut into 1/4-inch slices
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups egg noodles, uncooked
In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.Can someone crock pot recipes for chicken noodle soup?
CROCK POT CHICKEN NOODLE SOUP
1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.
While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.
CROCK POT CHICKEN NOODLE SOUP
2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water
Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.
Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings
JMmoisturizing cream
Here's a good one :
8 cups water or canned chicken broth
4 medium carrots, cut into 1/4-inch slices
4 medium celery ribs, cut into 1/4-inch slices
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups egg noodles, uncooked
In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.Can someone crock pot recipes for chicken noodle soup?
CROCK POT CHICKEN NOODLE SOUP
1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.
While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.
CROCK POT CHICKEN NOODLE SOUP
2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water
Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.
Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings
JM
What's the recipes for a tortilla soup made with chicken and chedder cheese?
I've eaten it at Max %26amp; Erma's before, it was a bit spicy, assuming it had some peppers in it... Lots of cheese... Anyone know how to make it?What's the recipes for a tortilla soup made with chicken and chedder cheese?
SUE'S VERSION OF MAX %26amp; ERMA'S
CHICKEN TORTILLA SOUP
In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth
Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.
While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese
To serve:
Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
You can double this recipe and use a 10 quart stockpot. Enjoy!What's the recipes for a tortilla soup made with chicken and chedder cheese?
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced
Preparation:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
Try out this simple recipee
Edgar
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded cheddar cheese
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the cheddar cheese and a little sour cream.
Check out http://www.cdkitchen.com . They've got some great recipes for soups.
SUE'S VERSION OF MAX %26amp; ERMA'S
CHICKEN TORTILLA SOUP
In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth
Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.
While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese
To serve:
Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
You can double this recipe and use a 10 quart stockpot. Enjoy!What's the recipes for a tortilla soup made with chicken and chedder cheese?
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced
Preparation:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
Try out this simple recipee
Edgar
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded cheddar cheese
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the cheddar cheese and a little sour cream.
Check out http://www.cdkitchen.com . They've got some great recipes for soups.
Any good recipes for a summer soup?
It doesn't have to be cold and I would rather it be vegetarian. I am going to a party tonight and want to do something different, like a tasty soup.Any good recipes for a summer soup?
Cold Peach Soup
1 cup water
1/4 cup sugar
1 tsp. whole cloves
1 cinnamon stick
1½ tsp. cornstarch
2 cups white wine
2½ lbs. frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
Whipped cream and fresh mint for garnish
1. Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup. Strain and return to pot.
2. Add cornstarch to white wine, stirring to dissolve. Add wine mixture to syrup. Bring to a boil and then cool.
3. Purée peaches and add to cooled syrup mixture. Stir and chill. Mixture will be thick.
4. Serve with a dollop of whipped cream and top with fresh mint. Makes 6-8 servings.
___________________
Green Lentil Soup with Lemon
2 cups green lentils, washed
3 teaspoons olive oil
6 cups chicken or vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper
Heat oil in pot %26amp; add lentils, stir briefly %26amp; add the onions %26amp; garlic. Cook for 3 or 4 minutes, stirring constantly.
Add the bay leaf %26amp; spices %26amp; stir for 1 minute.
Finally add the carrot. Pour in stock, raise heat %26amp; bring to a boil.
Simmer for 60 minutes until the lentils start to puree. Remove from heat %26amp; let cool. Blend till smooth %26amp; return to the pot.
Add lemon juice %26amp; salt %26amp; pepper. If too thick, thin with a little more stock.
Serve with freshly made bread.
_____________________
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.
--Bon Appétit, February 1999
____________________________
Thai Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
--Paula DeanAny good recipes for a summer soup?
Gazpacho or
COLD MELON SOUP
Yield: 6 servings
3 c Coarsely chopped cantaloupe
3 c Coarsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)
Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. Makes 6 to 8 servings
Cold Summer Soup
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 Serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley
Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
***Summer Vegan Gazpacho Soup***
1 cucumber {sliced into chunks}
4 large ripe tomatoes
1/2 bell pepper {any color will do}
2 cloves garlic
1 celery rib {chopped}
1 Tbsp. lemon juice
1/2 sweet onion {quartered}
1/2 tsp. salt
3 Tbsp. red wine or balsamic vinegar
dash black pepper
1 tsp. chopped fresh parsley
1 tsp. chopped fresh basil
1/4 tsp. cayenne pepper {optional}
Simply combine all ingredients {except fresh herbs} in blender or food processor and process or blend until smooth. Stir in herbs. Refrigerate until cool and then serve with a good bread.
5 to 10 yellow tomatoes
2 to 3 pinches of salt
Garlic and basil mixture
Peel and cube tomatoes. Boil tomatoes until tender . add 2 to 3 pinches of salt as tomatoes cook. Only use about 10 to 11 cups of water per 10 tomatoes. drain . then, smash thoroughly. Sprinkle garlic salt and ground basil as much as you like.
soup during summer isn't very good, unless your in Antartica or some other cold place.
Cold Peach Soup
1 cup water
1/4 cup sugar
1 tsp. whole cloves
1 cinnamon stick
1½ tsp. cornstarch
2 cups white wine
2½ lbs. frozen peaches, defrosted with juice, or fresh peaches, peeled and pits removed
Whipped cream and fresh mint for garnish
1. Put water, sugar, cloves and cinnamon in a medium saucepan and simmer for 30 minutes to reduce to syrup. Strain and return to pot.
2. Add cornstarch to white wine, stirring to dissolve. Add wine mixture to syrup. Bring to a boil and then cool.
3. Purée peaches and add to cooled syrup mixture. Stir and chill. Mixture will be thick.
4. Serve with a dollop of whipped cream and top with fresh mint. Makes 6-8 servings.
___________________
Green Lentil Soup with Lemon
2 cups green lentils, washed
3 teaspoons olive oil
6 cups chicken or vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper
Heat oil in pot %26amp; add lentils, stir briefly %26amp; add the onions %26amp; garlic. Cook for 3 or 4 minutes, stirring constantly.
Add the bay leaf %26amp; spices %26amp; stir for 1 minute.
Finally add the carrot. Pour in stock, raise heat %26amp; bring to a boil.
Simmer for 60 minutes until the lentils start to puree. Remove from heat %26amp; let cool. Blend till smooth %26amp; return to the pot.
Add lemon juice %26amp; salt %26amp; pepper. If too thick, thin with a little more stock.
Serve with freshly made bread.
_____________________
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1½ teaspoons chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.
--Bon Appétit, February 1999
____________________________
Thai Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
--Paula DeanAny good recipes for a summer soup?
Gazpacho or
COLD MELON SOUP
Yield: 6 servings
3 c Coarsely chopped cantaloupe
3 c Coarsely chopped honeydew
2 c Fresh orange juice
3 T Honey
2 c Dry champagne
1 c Whipping cream
Fresh mint leaves (garnish)
Note: Melons should be RIPE.
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. Makes 6 to 8 servings
Cold Summer Soup
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 Serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley
Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
***Summer Vegan Gazpacho Soup***
1 cucumber {sliced into chunks}
4 large ripe tomatoes
1/2 bell pepper {any color will do}
2 cloves garlic
1 celery rib {chopped}
1 Tbsp. lemon juice
1/2 sweet onion {quartered}
1/2 tsp. salt
3 Tbsp. red wine or balsamic vinegar
dash black pepper
1 tsp. chopped fresh parsley
1 tsp. chopped fresh basil
1/4 tsp. cayenne pepper {optional}
Simply combine all ingredients {except fresh herbs} in blender or food processor and process or blend until smooth. Stir in herbs. Refrigerate until cool and then serve with a good bread.
5 to 10 yellow tomatoes
2 to 3 pinches of salt
Garlic and basil mixture
Peel and cube tomatoes. Boil tomatoes until tender . add 2 to 3 pinches of salt as tomatoes cook. Only use about 10 to 11 cups of water per 10 tomatoes. drain . then, smash thoroughly. Sprinkle garlic salt and ground basil as much as you like.
soup during summer isn't very good, unless your in Antartica or some other cold place.
Would like recipes for soup made from banana squash.?
Any recipes for banana squash soup would be appreciated.Would like recipes for soup made from banana squash.?
This is for butternut, but banana squash or any other winter squash can be substituted.
Butternut Squash Soup II
';This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.';
INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
DIRECTIONS
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.Would like recipes for soup made from banana squash.?
Here's what I found:
http://www.fabulousfoods.com/recipes/sou鈥?/a>
http://www.melissas.com/recipes/index.cf鈥?/a>
http://www.melissas.com/recipes/index.cf鈥?/a>
Enjoy!
This is for butternut, but banana squash or any other winter squash can be substituted.
Butternut Squash Soup II
';This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.';
INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
DIRECTIONS
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.Would like recipes for soup made from banana squash.?
Here's what I found:
http://www.fabulousfoods.com/recipes/sou鈥?/a>
http://www.melissas.com/recipes/index.cf鈥?/a>
http://www.melissas.com/recipes/index.cf鈥?/a>
Enjoy!
In need of Chicken Soup Recipes?
I want to make homemade chicken soup egg noodle, boiled chicken breasts, veggies, and above all great taste. My bf and I are both sick and it is freezing here in MA
I need details because I am going to the store to get everything and make it.In need of Chicken Soup Recipes?
here you go, but buy the chicken stock it makes it a lot quicker and is just as good
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quartsIn need of Chicken Soup Recipes?
A nice change from Chicken Noodle Soup...
Chicken Tortilla Soup.
2 tsp. minced fresh garlic
1 cup chopped yellow onion
2 Tbsp. vegetable oil
4 Cups chicken stock
1/4 cup green pepper, chopped
1 can tomato puree (15 oz.)
1 Tbsp. finely minced jalape帽o pepper (optional)
1 tsp. sugar
1/2 tsp. hot sauce (optional)
1 tsp. chili powder (optional)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. flour
1/2 Cup water
1 lb. cooked chicken, cubed or pulled
1 Cup cream
1/4 Cup non-fat sour cream
8 oz. processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried Roughly chopped
Fresh cilantro (optional)
Saut茅 oil, garlic and onions in large pan until soft.
Add the vegetable oil, chicken stock, green pepper, tomato puree, jalape帽o pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400潞F (while soup is cooking).
Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup.
Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (to taste).
The soup should be served at 165潞F.
After serving soup, pile tortilla strips into a ';haystack'; shape on top of the soup.
Optional: garnish with freshly chopped cilantro.
The recipe that the first person gave you sounds like it would be okay, but personally I don't like a thick broth in chicken soup, so I would actually leave out the corn starch. I would also just buy some boneless, skinless chicken breasts and cook them in some of the chicken broth in a frying pan before making the rest of the recipe. That way you don't have to buy canned chicken meat and the fresh meat tastes a lot better in my opinion anyway. To cook the meat, just put them into a skillet and cover with broth. Cook it over medium heat until the meat appears done. You can take a piece out and cut into it to make sure that any juices from it are clear and the inside looks completely done, if not then cook a little longer.
Then, using a slotted spoon, put the meat on a plate and put into your fridge to cool down. Once it's cooled, you can cut it into bite-sized pieces to add back to the rest of the soup. Oh, and the broth that you used to cook the meat in can be added to the soup pot as well.
I also don't like to add poultry seasoning as it makes the soup taste so much like stuffing instead of soup. I just use pepper, some fresh parsley that I've cut really small and a little tiny bit of dried thyme, but if you don't have any thyme it tastes fine without it. I wouldn't add any salt though as the canned broth already has a lot of salt even if you buy the reduced sodium broth.
eta -- I also either buy a small bag of baby carrots (which I still cut into thirds or at least in half) or buy a couple of regular sized carrots that you would peel and cut into coins to add to the soup as well.
It's not hard to make chicken soup really if you start using chicken broth and boneless, skinless chicken breasts. If you want the old-fashioned kind though, you have to buy a whole chicken and it takes a LOT longer.
Italian chicken vegetable soup from my family:
Buy a whole chicken. After washing it, put it and the neck, gizzard, liver, etc that comes with it into a pot of water.
Add: roughly cut
celery or fennel
carrots
onion
some greens such as escarole, chicory, or swiss chard
a little bit of cabbage is good to add, too. I add a little bit of a vegetable called broccoli rabe.
A few tomatoes or some tomatoe puree (just enough to make the broth a little orange --not red).
Season lightly with salt, pepper, basil, and thyme.
When the chicken is boiled, take it from the soup and put some of the meat back in the soup if you want it to have chicken meat in it. We usually take the chicken out, season it, and bake it at high heat in the oven until the skin crisps and then serve the chicken as a second course with other vegetables or salad.
When the soup is almost done, boil the pasta in a separate pot and when it is done but on the firm side, drain it and add it to the soup.
Garnish the soup with grating cheese.
Grandma's Chicken Noodle Soup
SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: Carrie Magill
';This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!';
RECIPE RATING:
The reviewer gave this recipe 543 stars. This recipe average a 4.6 star rating.
Read Reviews (437)
Review/Rate This Recipe
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
* add to recipe box Add to Recipe Box
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DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
I need details because I am going to the store to get everything and make it.In need of Chicken Soup Recipes?
here you go, but buy the chicken stock it makes it a lot quicker and is just as good
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quartsIn need of Chicken Soup Recipes?
A nice change from Chicken Noodle Soup...
Chicken Tortilla Soup.
2 tsp. minced fresh garlic
1 cup chopped yellow onion
2 Tbsp. vegetable oil
4 Cups chicken stock
1/4 cup green pepper, chopped
1 can tomato puree (15 oz.)
1 Tbsp. finely minced jalape帽o pepper (optional)
1 tsp. sugar
1/2 tsp. hot sauce (optional)
1 tsp. chili powder (optional)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. flour
1/2 Cup water
1 lb. cooked chicken, cubed or pulled
1 Cup cream
1/4 Cup non-fat sour cream
8 oz. processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried Roughly chopped
Fresh cilantro (optional)
Saut茅 oil, garlic and onions in large pan until soft.
Add the vegetable oil, chicken stock, green pepper, tomato puree, jalape帽o pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400潞F (while soup is cooking).
Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup.
Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (to taste).
The soup should be served at 165潞F.
After serving soup, pile tortilla strips into a ';haystack'; shape on top of the soup.
Optional: garnish with freshly chopped cilantro.
The recipe that the first person gave you sounds like it would be okay, but personally I don't like a thick broth in chicken soup, so I would actually leave out the corn starch. I would also just buy some boneless, skinless chicken breasts and cook them in some of the chicken broth in a frying pan before making the rest of the recipe. That way you don't have to buy canned chicken meat and the fresh meat tastes a lot better in my opinion anyway. To cook the meat, just put them into a skillet and cover with broth. Cook it over medium heat until the meat appears done. You can take a piece out and cut into it to make sure that any juices from it are clear and the inside looks completely done, if not then cook a little longer.
Then, using a slotted spoon, put the meat on a plate and put into your fridge to cool down. Once it's cooled, you can cut it into bite-sized pieces to add back to the rest of the soup. Oh, and the broth that you used to cook the meat in can be added to the soup pot as well.
I also don't like to add poultry seasoning as it makes the soup taste so much like stuffing instead of soup. I just use pepper, some fresh parsley that I've cut really small and a little tiny bit of dried thyme, but if you don't have any thyme it tastes fine without it. I wouldn't add any salt though as the canned broth already has a lot of salt even if you buy the reduced sodium broth.
eta -- I also either buy a small bag of baby carrots (which I still cut into thirds or at least in half) or buy a couple of regular sized carrots that you would peel and cut into coins to add to the soup as well.
It's not hard to make chicken soup really if you start using chicken broth and boneless, skinless chicken breasts. If you want the old-fashioned kind though, you have to buy a whole chicken and it takes a LOT longer.
Italian chicken vegetable soup from my family:
Buy a whole chicken. After washing it, put it and the neck, gizzard, liver, etc that comes with it into a pot of water.
Add: roughly cut
celery or fennel
carrots
onion
some greens such as escarole, chicory, or swiss chard
a little bit of cabbage is good to add, too. I add a little bit of a vegetable called broccoli rabe.
A few tomatoes or some tomatoe puree (just enough to make the broth a little orange --not red).
Season lightly with salt, pepper, basil, and thyme.
When the chicken is boiled, take it from the soup and put some of the meat back in the soup if you want it to have chicken meat in it. We usually take the chicken out, season it, and bake it at high heat in the oven until the skin crisps and then serve the chicken as a second course with other vegetables or salad.
When the soup is almost done, boil the pasta in a separate pot and when it is done but on the firm side, drain it and add it to the soup.
Garnish the soup with grating cheese.
Grandma's Chicken Noodle Soup
SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: Carrie Magill
';This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!';
RECIPE RATING:
The reviewer gave this recipe 543 stars. This recipe average a 4.6 star rating.
Read Reviews (437)
Review/Rate This Recipe
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Great soup recipes?
I prefer something with ground beef...or no meat at all...recipes, please!Great soup recipes?
ITALIAN WEDDING SOUP
1 (10 oz.) package of frozen spinach
1-1/2 C. pastina
1 C. bread crumbs
1 egg, slightly beaten
1 lb. ground beef
1 tsp. dried parsley
1 tsp. garlic powder
1/2 C. grated parmesan cheese
2 C. water
2 Tbsp. olive oil
2 tsp. dried basil
2 tsp. Worcestershire sauce
6 C. chicken broth
Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs (use about 1 teaspoon of mixture per meatball). Heat olive oil in large skillet. Saute meatballs over medium-high heat, turning often, until just done (about 5 minutes.) Do not overcook as the meatballs will get further cooking in soup. Set aside. Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done (about 10 minutes.) Makes about 8 servings.
CHRISTINES VEGETABLE SOUP
2 tbsp. Butter or margarine
2 or 3 medium Onions, peeled and sliced
1 lb. Carrots, peeled and sliced
1/2 lb. Turnips, peeled and sliced
10 oz. Potatoes, peeled and sliced
5 tbsp. Tomato paste
3 c. Water
2 Garlic cloves, sliced
2-1/2 tsp. salt
3/4 tsp. Basil, dried
1/4 tsp. Nutmeg
1 c. Water
Sour cream for garnish
Parsley for garnish, finely chopped
In the pot, melt the butter. When it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the (sour cream and parsley) garnishes. Simmer, covered, for about 15 to 20 minutes or until the potatoes and carrots are tender. Remove the soup from the pot. Puree the soup in blender, about 1 to 1-1/2 cups at a time. When it is all pureed, rinse the cooking pot with one cup of water and add that to the empty blender. Run the blender for a few seconds and then swirl the water in the blender to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the same pot the soup was cooked in and reheat it before serving on medium-low heat. Ladle into bowls. Garnish with sour cream and parsley as described below.*
*Serve soup with a spoonful of sour cream on top with very finely chopped parsley. It also may be served with a small spoonful of butter (or margarine) in the centre.
GARDEN MINESTRONE SOUP
2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) Great Northern beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saut茅 3 minutes or until softened. Add oregano and garlic; saut茅 1 minute. Stir in squash, zucchini, carrot, and corn. Saut茅 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1-cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.Great soup recipes?
definitely check out http://www.highclassrecipes.com
i saw some good recipes there.
My favorite soup of all time is Torilla Soup. It's easy to make- even I can do it. You can make it with no meat at all, but a lot of people use chicken. It would probably be good with beef too... like a taco soup.
Here's a few different recipes, they all have the same basic ingredients:
http://www.elise.com/recipes/archives/00鈥?/a>
http://southernfood.about.com/od/soupand鈥?/a>
http://www.reluctantgourmet.com/tortilla鈥?/a>
boil the nmeat to its tender and then add lots of vegs.. also use the broth from the meat it will thinken over time and be a great stew soup.
hamburger vegetable soup
1 1/2 lb ground beef
3 cups water
3 med. carrots,chopped
2 med. stalks celery,chopped
1 lg. potato,cut into 1/2 inch pieces
2 med. onion,chopped
2 tsp. salt
1/4 -1/2 tsp. pepper
1 bay leaf
1/8 tsp. dried basil
3 cans,14 oz each diced tomatoes
cook and stir ground beef until light brown,drain off fat. stir in remaining ingredients. heat to boil,reduce heat. cover and simmer just until vegetables are tender.about 20 minutes. 6 servings.
Do a google search for ';beer cheese soup';
Too many recipes to post, you will have to find the one you like most. It is DELICIOUS
Crockpot Potato Soup
6 med. potatoes, diced
3 carrots, sliced
3 ribs celery, chopped
1/2 cup chopped onion
6 cups water
4 chicken bouillon cubes, granules, or equivalent chicken base
parsley flakes
2/3 cup evaporated milk
In crockpot, combine diced potatoes, sliced carrots, chopped celery and onion, water, chicken bouillon or base, and parsley flakes. Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high. 30 to 40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk.
Pasta E Fagiole Soup
(you can easily add ground beef to this recipe)
1 tablespoon olive oil
1 cup chopped onion
1 can white kidney beans or Great Northern beans, drained, rinsed
5 small to medium garlic cloves, chopped
2 cans chicken broth, about 3 cups
2/3 cup elbow macaroni, cooked
1 large can (28 ounces) tomatoes
grated cheese, to taste
chopped parsley, to taste
salt and pepper, to taste
Saute the onion and garlic (and ground beef, if desired) in olive oil for a minute, just until tender. Chop the tomatoes and place into a slow cooker along with the broth and sauteed onion and garlic. Add the parsley, a little salt, and a dash of pepper. Cover and cook for about 3 hours on LOW. Add the cooked macaroni and beans; taste and adjust seasonings. Cook for 30 minutes longer on low until hot. Serve with a grated Parmesan cheese if desired.
ITALIAN WEDDING SOUP
1 (10 oz.) package of frozen spinach
1-1/2 C. pastina
1 C. bread crumbs
1 egg, slightly beaten
1 lb. ground beef
1 tsp. dried parsley
1 tsp. garlic powder
1/2 C. grated parmesan cheese
2 C. water
2 Tbsp. olive oil
2 tsp. dried basil
2 tsp. Worcestershire sauce
6 C. chicken broth
Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs (use about 1 teaspoon of mixture per meatball). Heat olive oil in large skillet. Saute meatballs over medium-high heat, turning often, until just done (about 5 minutes.) Do not overcook as the meatballs will get further cooking in soup. Set aside. Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done (about 10 minutes.) Makes about 8 servings.
CHRISTINES VEGETABLE SOUP
2 tbsp. Butter or margarine
2 or 3 medium Onions, peeled and sliced
1 lb. Carrots, peeled and sliced
1/2 lb. Turnips, peeled and sliced
10 oz. Potatoes, peeled and sliced
5 tbsp. Tomato paste
3 c. Water
2 Garlic cloves, sliced
2-1/2 tsp. salt
3/4 tsp. Basil, dried
1/4 tsp. Nutmeg
1 c. Water
Sour cream for garnish
Parsley for garnish, finely chopped
In the pot, melt the butter. When it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the (sour cream and parsley) garnishes. Simmer, covered, for about 15 to 20 minutes or until the potatoes and carrots are tender. Remove the soup from the pot. Puree the soup in blender, about 1 to 1-1/2 cups at a time. When it is all pureed, rinse the cooking pot with one cup of water and add that to the empty blender. Run the blender for a few seconds and then swirl the water in the blender to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the same pot the soup was cooked in and reheat it before serving on medium-low heat. Ladle into bowls. Garnish with sour cream and parsley as described below.*
*Serve soup with a spoonful of sour cream on top with very finely chopped parsley. It also may be served with a small spoonful of butter (or margarine) in the centre.
GARDEN MINESTRONE SOUP
2 tsp. olive oil
1 c. chopped onion
2 tsp. chopped fresh oregano
4 garlic cloves, minced
3 c. chopped yellow squash
3 c. chopped zucchini
1 c. chopped carrot
1 c. corn kernels
4 c. chopped tomato, divided
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 c. uncooked ditalini pasta (very short tube-shaped macaroni)
1 can (15.5-oz.) Great Northern beans, rinsed and drained
1 6-oz. package fresh baby spinach
1 tsp. salt
1/2 teaspoon black pepper
1 c. (4 oz.) grated cheese
black pepper (optional)
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saut茅 3 minutes or until softened. Add oregano and garlic; saut茅 1 minute. Stir in squash, zucchini, carrot, and corn. Saut茅 5 minutes or until vegetables are tender. Remove from heat. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in the remaining 1-cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely pepper, if desired. Makes 8 servings.Great soup recipes?
definitely check out http://www.highclassrecipes.com
i saw some good recipes there.
My favorite soup of all time is Torilla Soup. It's easy to make- even I can do it. You can make it with no meat at all, but a lot of people use chicken. It would probably be good with beef too... like a taco soup.
Here's a few different recipes, they all have the same basic ingredients:
http://www.elise.com/recipes/archives/00鈥?/a>
http://southernfood.about.com/od/soupand鈥?/a>
http://www.reluctantgourmet.com/tortilla鈥?/a>
boil the nmeat to its tender and then add lots of vegs.. also use the broth from the meat it will thinken over time and be a great stew soup.
hamburger vegetable soup
1 1/2 lb ground beef
3 cups water
3 med. carrots,chopped
2 med. stalks celery,chopped
1 lg. potato,cut into 1/2 inch pieces
2 med. onion,chopped
2 tsp. salt
1/4 -1/2 tsp. pepper
1 bay leaf
1/8 tsp. dried basil
3 cans,14 oz each diced tomatoes
cook and stir ground beef until light brown,drain off fat. stir in remaining ingredients. heat to boil,reduce heat. cover and simmer just until vegetables are tender.about 20 minutes. 6 servings.
Do a google search for ';beer cheese soup';
Too many recipes to post, you will have to find the one you like most. It is DELICIOUS
Crockpot Potato Soup
6 med. potatoes, diced
3 carrots, sliced
3 ribs celery, chopped
1/2 cup chopped onion
6 cups water
4 chicken bouillon cubes, granules, or equivalent chicken base
parsley flakes
2/3 cup evaporated milk
In crockpot, combine diced potatoes, sliced carrots, chopped celery and onion, water, chicken bouillon or base, and parsley flakes. Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high. 30 to 40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk.
Pasta E Fagiole Soup
(you can easily add ground beef to this recipe)
1 tablespoon olive oil
1 cup chopped onion
1 can white kidney beans or Great Northern beans, drained, rinsed
5 small to medium garlic cloves, chopped
2 cans chicken broth, about 3 cups
2/3 cup elbow macaroni, cooked
1 large can (28 ounces) tomatoes
grated cheese, to taste
chopped parsley, to taste
salt and pepper, to taste
Saute the onion and garlic (and ground beef, if desired) in olive oil for a minute, just until tender. Chop the tomatoes and place into a slow cooker along with the broth and sauteed onion and garlic. Add the parsley, a little salt, and a dash of pepper. Cover and cook for about 3 hours on LOW. Add the cooked macaroni and beans; taste and adjust seasonings. Cook for 30 minutes longer on low until hot. Serve with a grated Parmesan cheese if desired.
Does anyone have any recommended recipes for soup (any flavour),?
My Favorite is Beef Noodle(2nd favorite is chicken noodle )
Beef Noodle Soup
1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup uncooked thin egg noodles
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley
Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and saute until browned. Add grated carrots, chopped celery, and crushed garlic clove. Saute until tender-crisp.
Stir in flour. Add water, beef base, worcestershire sauce, bay leaf, salt, and basil. Simmer for 20 minutes, uncovered.
Stir in noodles, chopped green onions, and chopped parsley. Simmer for 15 minutes, or until the noodles are tender. Remove the bay leaf before serving.
Makes 6 servings.Does anyone have any recommended recipes for soup (any flavour),?
follow the this link to more soup recipies than you could ever imagine.
http://www.cs.cmu.edu/~mjw/recipes/soup/鈥?/a>Does anyone have any recommended recipes for soup (any flavour),?
This year I got some fresh peas and made a cream soup flavored with tarragon. Divine taste.
*Here's a bunch here for you,
http://www.cooksrecipes.com/category/sou鈥?/a>
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>
http://soup.betterrecipes.com/
If a highly seasoned soup is desired, mulligatawny, although not a particularly cheap soup, will be found very satisfactory. The curry powder that is used adds an unusual flavor that is pleasing to many people, but if it is not desired, it may be omitted.
Sufficient to serve eight.
Ingredients
3 pounds chicken
1 pound veal
4 quarts cold water
2 onions
1 tablespoon butter
4 peppercorns
4 cloves
1 stalk celery
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 lemon
Instructions
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
Pancake soup??? Try it I am sure you will love it.
There is a recipe on the site below. Oh and the goulash soup is good too.
yea what about some stuff soup it just stuffing and cream of mushroom in a pot untill it look good to eat.
Split Pea Soup
Use left over hambone and boil in soup pot.
Wash dried peas (yellow or green) and pick out any bad ones.
Dump peas in boiling water.
turn on low heat and simmer until soft. Stirring often.
For flavorings.. I use Thyme, culanto, cilantro, Italian seasoning, a chicken cube, a few shakes of bitters, a chopped onion, 2-3 chopped garlic cloves, and a scotch bonnet pepper.
This soup takes about 5 hours to simmer on a low heat.
Sometimes if I put to much water in the pot and it doesn't cook down I make dumplings to boil in it.
A good hearty meal.
Here's my all time favorite - and any time I serve it to others, they're asking for the recipe.
Poblano %26amp; Chicken Chowder
Ingredients
录 cup olive oil
4 large carrots, diced
5 stalks celery, sliced
2 large white onions, diced
3 poblano chile peppers, diced
***1 red bell pepper, diced (optional)
***1 medium potato, diced (optional)
***陆 cup frozen corn kernels (optional)
1/8 cup minced garlic (more to taste)
1 tsp salt
陆 tsp ground white pepper
陆 tsp cumin
录 tsp thyme
2 tbsp chicken bouillon
3-4 quarts chicken stock/broth
陆 bunch cilantro, chopped
2 cups chicken, cooked and shredded
1 cup heavy cream
1 tsp Frank鈥檚 Hot Sauce
Roux:
1 stick unsalted butter
戮 cup flour
Directions
Heat olive oil in large stock-pot. Add carrots, celery, onions, poblanos, (bell pepper, potato, corn 鈥?if using) and garlic 鈥?saut茅 for 7-8 minutes. Add salt, white pepper, cumin, thyme, bouillon and cook for another 2 minutes. Add chicken stock/broth and cook another 5-10 minutes (until carrots are tender). Add cilantro and chicken. Remove from heat and stir in cream and hot sauce.
Make roux: melt butter and stir in flour to make a paste 鈥?then add a few ladles of the soup liquid, stirring to prevent lumps. Add this back into the soup, stirring to incorporate.
Serve.
Note: As with any recipe, you can adjust amounts of spices to suit your tastes.moisturizing cream
Beef Noodle Soup
1 tablespoon vegetable oil
1/2 pound stew beef, diced
1/2 cup grated carrot
1/3 cup chopped celery
1 garlic clove, crushed
1 tablespoon all-purpose flour
7 cups water
3 teaspoons beef base or bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon dried basil
1 cup uncooked thin egg noodles
1/3 cup chopped green onion
1/4 cup chopped flat-leaf parsley
Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and saute until browned. Add grated carrots, chopped celery, and crushed garlic clove. Saute until tender-crisp.
Stir in flour. Add water, beef base, worcestershire sauce, bay leaf, salt, and basil. Simmer for 20 minutes, uncovered.
Stir in noodles, chopped green onions, and chopped parsley. Simmer for 15 minutes, or until the noodles are tender. Remove the bay leaf before serving.
Makes 6 servings.Does anyone have any recommended recipes for soup (any flavour),?
follow the this link to more soup recipies than you could ever imagine.
http://www.cs.cmu.edu/~mjw/recipes/soup/鈥?/a>Does anyone have any recommended recipes for soup (any flavour),?
This year I got some fresh peas and made a cream soup flavored with tarragon. Divine taste.
*Here's a bunch here for you,
http://www.cooksrecipes.com/category/sou鈥?/a>
http://allrecipes.com/Recipes/Soups-Stew鈥?/a>
http://soup.betterrecipes.com/
If a highly seasoned soup is desired, mulligatawny, although not a particularly cheap soup, will be found very satisfactory. The curry powder that is used adds an unusual flavor that is pleasing to many people, but if it is not desired, it may be omitted.
Sufficient to serve eight.
Ingredients
3 pounds chicken
1 pound veal
4 quarts cold water
2 onions
1 tablespoon butter
4 peppercorns
4 cloves
1 stalk celery
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 lemon
Instructions
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
Pancake soup??? Try it I am sure you will love it.
There is a recipe on the site below. Oh and the goulash soup is good too.
yea what about some stuff soup it just stuffing and cream of mushroom in a pot untill it look good to eat.
Split Pea Soup
Use left over hambone and boil in soup pot.
Wash dried peas (yellow or green) and pick out any bad ones.
Dump peas in boiling water.
turn on low heat and simmer until soft. Stirring often.
For flavorings.. I use Thyme, culanto, cilantro, Italian seasoning, a chicken cube, a few shakes of bitters, a chopped onion, 2-3 chopped garlic cloves, and a scotch bonnet pepper.
This soup takes about 5 hours to simmer on a low heat.
Sometimes if I put to much water in the pot and it doesn't cook down I make dumplings to boil in it.
A good hearty meal.
Here's my all time favorite - and any time I serve it to others, they're asking for the recipe.
Poblano %26amp; Chicken Chowder
Ingredients
录 cup olive oil
4 large carrots, diced
5 stalks celery, sliced
2 large white onions, diced
3 poblano chile peppers, diced
***1 red bell pepper, diced (optional)
***1 medium potato, diced (optional)
***陆 cup frozen corn kernels (optional)
1/8 cup minced garlic (more to taste)
1 tsp salt
陆 tsp ground white pepper
陆 tsp cumin
录 tsp thyme
2 tbsp chicken bouillon
3-4 quarts chicken stock/broth
陆 bunch cilantro, chopped
2 cups chicken, cooked and shredded
1 cup heavy cream
1 tsp Frank鈥檚 Hot Sauce
Roux:
1 stick unsalted butter
戮 cup flour
Directions
Heat olive oil in large stock-pot. Add carrots, celery, onions, poblanos, (bell pepper, potato, corn 鈥?if using) and garlic 鈥?saut茅 for 7-8 minutes. Add salt, white pepper, cumin, thyme, bouillon and cook for another 2 minutes. Add chicken stock/broth and cook another 5-10 minutes (until carrots are tender). Add cilantro and chicken. Remove from heat and stir in cream and hot sauce.
Make roux: melt butter and stir in flour to make a paste 鈥?then add a few ladles of the soup liquid, stirring to prevent lumps. Add this back into the soup, stirring to incorporate.
Serve.
Note: As with any recipe, you can adjust amounts of spices to suit your tastes.
Any really good recipes for potato soup?
my mom used to also put corn in hers, it was so good.Any really good recipes for potato soup?
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Potato Chowder
3 potatoes, peeled
1 1/4 cups diced onion
3 cups plus 2 tablespoons water, divided
2 teaspoons chicken base (see note)
1/4 teaspoon ground black pepper
1 1/4 cups heavy cream
2 tablespoon bacon bits
1 1/2 tablespoons cornstarch
Cut potatoes into 1/2-inch cubes. (You should have about 3 cups.) Add potatoes and onion to 3 cups water in a large saucepan; bring to a boil. Cook until potatoes are fork-tender, about 15 minutes. Stir in chicken base, pepper, cream and bacon bits; simmer 10 minutes. Stir cornstarch into 2 tablespoons water. Gradually stir into chowder; cook until thickened. Taste; adjust seasonings.Any really good recipes for potato soup?
you're very welcome! Report Abuse
www.allrecipes.com
VELVET POTATO AND BACON CHEESE SOUP
1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water
Combine all ingredients and simmer until tender. Add: 1 (12 oz.) can evaporated milk 2 tbsp. flour mixed with 1/4 c. water
Mix until thick and melted
@@@@@@@@@@@@@@@
I am not huge carrot fan, so i shred mine or leave it out and use celery seed for taste rather than celery, so I guess you could add ur corn, I bet a cna of cream corn would relay make it rich and creamier too. I also mkae sure my onion is MINCED. Sometimes seeing I love scheese i will fold in some cheese mm good, or add brocolli too. Love that cheesey taste and its soo creamy mm .(Cheddar, Muenster, Gooda%26lt; Smoky flavors to go with the bacon, montery pepepr jack if u lkike some spice)
Most basic -- peel and cut up the potatoes, cook in chicken broth (if you have it) or water or milk with some salt. Don't use too much of the liquid, let the potatoes cook until soft and the starch starts to thicken the liquid. Before they are mush, take it off the heat and mash or blend it together. Taste and add extra milk or salt if needed. You'll have to adjust the liquid -- you can always take some out before mashing and only add it back if needed.
That's the most basic -- if you have the ingredients, here are some varations: 1) add a bay leaf or two to the cooking liquid, 2) saute some onions or garlic and add it before you simmer the potatoes, 3) add some fresh or dried herbs (thyme or dill would be good), 4) add a little butter before blending, 5) crisp some bacon and add that, 6) add some grated cheddar cheese...
Potatoes are wonderfully versatile. You can even combine some of these variations together.
Simple and REALLY good!!!
Bacon-potato corn chowder
5 - large potato
8 - slices of bacon
1/2 cup - yellow onion
2 - cans of cream of chicken (has to be Campbell鈥檚!)
- milk
1/2 cup - sour cream
1/2 - teaspoon of thyme (Italian seasoning also works)
salt and black pepper to taste
Fry bacon in pot, not fully then add onions. Fry together until almost crisp (or liking). Then add potatoes, fry it all together until soft. Make sure you stir pot with items, don鈥檛 scrap too far into the bottom of the pan, it gets yucky! You don鈥檛 want that in your soup. Once the potatoes have softened add the cans of cream of chicken, stir. Then fill it with milk until potatoes are covered, stir in and let it come to a boil. Once it has come to a boil, turn down and let simmer add sour cream, and rest of the seasonings. Then done! Top with bacon bits, chives, and sour cream, but its optional.
I saw a great recipe at kraft.com
Baked Potato-and-Bacon Soup:
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400掳.
Pierce potatoes with a fork; bake at 400掳 for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saut茅 5 minutes. Add salt, garlic, and bay leaf; saut茅 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)
Ive tried this one - it's great (coz it has garlic)
http://www.recipesource.com/soups/soups/鈥?/a>
Beer Potato Soup
From Tapp's Brewpub and Steakhouse in Saint John.
2 T butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken boullion
64 oz. chicken stock roux to thicken
4 cups cream
salt and pepper to taste
Saut茅 garlic in butter for 1 minute, add vegetables and saute for
3-5 minutes or until tender. Add potatoes and beer and bring to a
boil. Mash potatoes against sides of pot. Add sugar, stock, boullion
and salt and pepper. Add roux until thick. Add cream, stir and serve.
Serves 10 or more
Yum Yum, i have a good recipe: Potato leek soup
3 large leeks Diced and rinsed
4 medium potatoes
2 tablespoons diced garlic
1 carton heavy whipping cream
1-2 teaspoons hot sauce
6 cups chicken broth.
boil potatos until tender, drain and rinse. Add broth, your diced leeks, garlic, and potatos. cook on medium heat until a slow boil, then add your whipping cream, and hot sauce, cook on low heat so cream does not curdle, serve hot with croutons on top.
fill a pot with 1/2 water and 1/2 milk and put about 10 potatos in the pot with so salt and pepper and eat the **** and think of all the people in the penn.
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Potato Chowder
3 potatoes, peeled
1 1/4 cups diced onion
3 cups plus 2 tablespoons water, divided
2 teaspoons chicken base (see note)
1/4 teaspoon ground black pepper
1 1/4 cups heavy cream
2 tablespoon bacon bits
1 1/2 tablespoons cornstarch
Cut potatoes into 1/2-inch cubes. (You should have about 3 cups.) Add potatoes and onion to 3 cups water in a large saucepan; bring to a boil. Cook until potatoes are fork-tender, about 15 minutes. Stir in chicken base, pepper, cream and bacon bits; simmer 10 minutes. Stir cornstarch into 2 tablespoons water. Gradually stir into chowder; cook until thickened. Taste; adjust seasonings.Any really good recipes for potato soup?
you're very welcome! Report Abuse
www.allrecipes.com
VELVET POTATO AND BACON CHEESE SOUP
1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water
Combine all ingredients and simmer until tender. Add: 1 (12 oz.) can evaporated milk 2 tbsp. flour mixed with 1/4 c. water
Mix until thick and melted
@@@@@@@@@@@@@@@
I am not huge carrot fan, so i shred mine or leave it out and use celery seed for taste rather than celery, so I guess you could add ur corn, I bet a cna of cream corn would relay make it rich and creamier too. I also mkae sure my onion is MINCED. Sometimes seeing I love scheese i will fold in some cheese mm good, or add brocolli too. Love that cheesey taste and its soo creamy mm .(Cheddar, Muenster, Gooda%26lt; Smoky flavors to go with the bacon, montery pepepr jack if u lkike some spice)
Most basic -- peel and cut up the potatoes, cook in chicken broth (if you have it) or water or milk with some salt. Don't use too much of the liquid, let the potatoes cook until soft and the starch starts to thicken the liquid. Before they are mush, take it off the heat and mash or blend it together. Taste and add extra milk or salt if needed. You'll have to adjust the liquid -- you can always take some out before mashing and only add it back if needed.
That's the most basic -- if you have the ingredients, here are some varations: 1) add a bay leaf or two to the cooking liquid, 2) saute some onions or garlic and add it before you simmer the potatoes, 3) add some fresh or dried herbs (thyme or dill would be good), 4) add a little butter before blending, 5) crisp some bacon and add that, 6) add some grated cheddar cheese...
Potatoes are wonderfully versatile. You can even combine some of these variations together.
Simple and REALLY good!!!
Bacon-potato corn chowder
5 - large potato
8 - slices of bacon
1/2 cup - yellow onion
2 - cans of cream of chicken (has to be Campbell鈥檚!)
- milk
1/2 cup - sour cream
1/2 - teaspoon of thyme (Italian seasoning also works)
salt and black pepper to taste
Fry bacon in pot, not fully then add onions. Fry together until almost crisp (or liking). Then add potatoes, fry it all together until soft. Make sure you stir pot with items, don鈥檛 scrap too far into the bottom of the pan, it gets yucky! You don鈥檛 want that in your soup. Once the potatoes have softened add the cans of cream of chicken, stir. Then fill it with milk until potatoes are covered, stir in and let it come to a boil. Once it has come to a boil, turn down and let simmer add sour cream, and rest of the seasonings. Then done! Top with bacon bits, chives, and sour cream, but its optional.
I saw a great recipe at kraft.com
Baked Potato-and-Bacon Soup:
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400掳.
Pierce potatoes with a fork; bake at 400掳 for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saut茅 5 minutes. Add salt, garlic, and bay leaf; saut茅 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)
Ive tried this one - it's great (coz it has garlic)
http://www.recipesource.com/soups/soups/鈥?/a>
Beer Potato Soup
From Tapp's Brewpub and Steakhouse in Saint John.
2 T butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken boullion
64 oz. chicken stock roux to thicken
4 cups cream
salt and pepper to taste
Saut茅 garlic in butter for 1 minute, add vegetables and saute for
3-5 minutes or until tender. Add potatoes and beer and bring to a
boil. Mash potatoes against sides of pot. Add sugar, stock, boullion
and salt and pepper. Add roux until thick. Add cream, stir and serve.
Serves 10 or more
Yum Yum, i have a good recipe: Potato leek soup
3 large leeks Diced and rinsed
4 medium potatoes
2 tablespoons diced garlic
1 carton heavy whipping cream
1-2 teaspoons hot sauce
6 cups chicken broth.
boil potatos until tender, drain and rinse. Add broth, your diced leeks, garlic, and potatos. cook on medium heat until a slow boil, then add your whipping cream, and hot sauce, cook on low heat so cream does not curdle, serve hot with croutons on top.
fill a pot with 1/2 water and 1/2 milk and put about 10 potatos in the pot with so salt and pepper and eat the **** and think of all the people in the penn.
I have chicken legs and cream of chicken soup. What are your recipes with these ingredients?
I'm making it with rice.I have chicken legs and cream of chicken soup. What are your recipes with these ingredients?
Mix the cream of chicken with 8oz sour cream and 1/2 can's
worth of cooking sherry. Pour over the chicken peices and
bake at 350 degrees for about 2 hours. It ';cooks'; itself and goes great with the rice.I have chicken legs and cream of chicken soup. What are your recipes with these ingredients?
sounds good to me ill be there at 7:00 pm.
This recipe calls for breasts but you can easily substitute legs:
BAKED CHICKEN IN CREAM OF CHICKEN SOUP
6 chicken breasts
1 can Campbell's cream of chicken soup
Salt and pepper
Wash chicken parts; dry and season to taste. Put in greased, shallow pan and cover with cream of chicken soup. Bake, uncovered, in 375 degree oven for 2 hours. Serves 6.
Spoon the sauce over the rice after the chicken is done. I'd serve this with broccoli
easy chicken casserole.
boil the chicken legs for about 20 minutes. then spray a 9x13 baking dish. preheat oven to 350.
in a large bowl add 2 cups uncooked rice, cream of chicken soup, 2 cups milk, one chopped onion, one chopped bell pepper. season to taste and mix well. pour ingredients over chicken and bake for about 30 minutes (or until rice is tender).
cook the chicken leg in a pan with little oil, turn them from time to time, when half done, put in the soup and let simmer, when the soup thickened, taste and add salt or papper as you prefer. I do this with cream of mushroom soup, taste wonderful. you can add green beans or mushrooms as you like.
Mix the cream of chicken with 8oz sour cream and 1/2 can's
worth of cooking sherry. Pour over the chicken peices and
bake at 350 degrees for about 2 hours. It ';cooks'; itself and goes great with the rice.I have chicken legs and cream of chicken soup. What are your recipes with these ingredients?
sounds good to me ill be there at 7:00 pm.
This recipe calls for breasts but you can easily substitute legs:
BAKED CHICKEN IN CREAM OF CHICKEN SOUP
6 chicken breasts
1 can Campbell's cream of chicken soup
Salt and pepper
Wash chicken parts; dry and season to taste. Put in greased, shallow pan and cover with cream of chicken soup. Bake, uncovered, in 375 degree oven for 2 hours. Serves 6.
Spoon the sauce over the rice after the chicken is done. I'd serve this with broccoli
easy chicken casserole.
boil the chicken legs for about 20 minutes. then spray a 9x13 baking dish. preheat oven to 350.
in a large bowl add 2 cups uncooked rice, cream of chicken soup, 2 cups milk, one chopped onion, one chopped bell pepper. season to taste and mix well. pour ingredients over chicken and bake for about 30 minutes (or until rice is tender).
cook the chicken leg in a pan with little oil, turn them from time to time, when half done, put in the soup and let simmer, when the soup thickened, taste and add salt or papper as you prefer. I do this with cream of mushroom soup, taste wonderful. you can add green beans or mushrooms as you like.
Ive been having alot of problems with snakes getting in my yard. Does anyone have any good snake soup recipes?
Be grateful that you have snakes... The larger ones will eat troublesome rodents, and the smaller ones will keep irritating bugs away. Not many people know, but baby garter snakes often subsist on mosquito larva... would you rather have snakes or mosquitos? ;-)Ive been having alot of problems with snakes getting in my yard. Does anyone have any good snake soup recipes?
leave them alone they keep the rats ,mice and gophers away..they are really beneficial..but if you get in a bind rattlesnake is actually good ,kinda tastes like pork chopsIve been having alot of problems with snakes getting in my yard. Does anyone have any good snake soup recipes?
Too bad your 'rents didn't get a kid recipe!
Are you serious? That is gross. But whatever floats your boat! No I don't. How about you take the snakes and sell them!
No, but thanks for the 2 points, weirdo.
Try snake kabob, snake soup is sickening even for you.
Sulphur
Cut the grass.
No, but I can tell you how to make snake surprise.
Take a large anaconda and broil it in you oven.
After it's been broiled for a good 45 minutes, use an item to keep it's mouth pryed open.
Fill the entire inside of the snake with live eels (they have to be live, otherwise the surprise isn't as fun).
Close the snake's mouth (and make sure you close it well, otherwise the eels will escape) and set it on a large metal stake.
Serve with beetles, eye ball soup and salad greens (with poison ivy garnish).
This is great for formal dinner parties, and especially when you wan to impress someone.
-great dessert ideas: Chilled monkey brains
Bon Appetite!
leave them alone they keep the rats ,mice and gophers away..they are really beneficial..but if you get in a bind rattlesnake is actually good ,kinda tastes like pork chopsIve been having alot of problems with snakes getting in my yard. Does anyone have any good snake soup recipes?
Too bad your 'rents didn't get a kid recipe!
Are you serious? That is gross. But whatever floats your boat! No I don't. How about you take the snakes and sell them!
No, but thanks for the 2 points, weirdo.
Try snake kabob, snake soup is sickening even for you.
Sulphur
Cut the grass.
No, but I can tell you how to make snake surprise.
Take a large anaconda and broil it in you oven.
After it's been broiled for a good 45 minutes, use an item to keep it's mouth pryed open.
Fill the entire inside of the snake with live eels (they have to be live, otherwise the surprise isn't as fun).
Close the snake's mouth (and make sure you close it well, otherwise the eels will escape) and set it on a large metal stake.
Serve with beetles, eye ball soup and salad greens (with poison ivy garnish).
This is great for formal dinner parties, and especially when you wan to impress someone.
-great dessert ideas: Chilled monkey brains
Bon Appetite!
Hey, I'm looking for meatless vegetable soup recipes.?
I am not looking for vegan soup recipes specifically. I'm mainly looking for vegetable soup recipes that doesn't have any meat in them. I find that just omitting meat from a recipe like chicken and vegetable soup losses something. Any suggestions? Thanks for any help anyone can provide. Hey, I'm looking for meatless vegetable soup recipes.?
Mikey confused...................How can it be vegtable soup if it contains meat ?Hey, I'm looking for meatless vegetable soup recipes.?
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Vegetable Soup.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock (or water)
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
Heat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Crockpot Barley Vegetable Soup
This thick and hearty soup is packed full of nutrition. With barley, tons of veggies, and sweet potatoes, no one will miss the meat.
* 1 cup medium pearl barley
* 1 bay leaf
* 1/2 tsp. fennel seed
* 9-oz. pkg. baby carrots
* 1 onion, chopped
* 2 stalks celery, chopped
* 3 garlic cloves, minced
* 2 sweet potato,s peeled and chopped
* 2 cups frozen corn
* 2 cups frozen green beans
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 3 (14 oz). cans vegetable broth
* 4 cups water
* 14-oz. can diced tomatoes with herbs, undrained
Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings
Next time when you omit the meat you need to increase the seasoning. Try any seasoning package that you would like to try.
Mikey confused...................How can it be vegtable soup if it contains meat ?Hey, I'm looking for meatless vegetable soup recipes.?
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Vegetable Soup.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock (or water)
3 cups water
6 each potato
salt and pepper
1/4 cup parsley
Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.
Heat butter and oil on medium high in a soup pot. Saut茅 onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt %26amp; pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.
Crockpot Barley Vegetable Soup
This thick and hearty soup is packed full of nutrition. With barley, tons of veggies, and sweet potatoes, no one will miss the meat.
* 1 cup medium pearl barley
* 1 bay leaf
* 1/2 tsp. fennel seed
* 9-oz. pkg. baby carrots
* 1 onion, chopped
* 2 stalks celery, chopped
* 3 garlic cloves, minced
* 2 sweet potato,s peeled and chopped
* 2 cups frozen corn
* 2 cups frozen green beans
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 3 (14 oz). cans vegetable broth
* 4 cups water
* 14-oz. can diced tomatoes with herbs, undrained
Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings
Next time when you omit the meat you need to increase the seasoning. Try any seasoning package that you would like to try.
What is the best place to find recipes to make soup with the ham bone left over from Christmas?
several good ones here
http://www.cooks.com/rec/search/0,1-0,ha鈥?/a>What is the best place to find recipes to make soup with the ham bone left over from Christmas?
Foodnetwork.comWhat is the best place to find recipes to make soup with the ham bone left over from Christmas?
Recipes are great but I don't usually follow one. Boil the ham bone in enough water to cover it. Once it is falling off the bone take the bone and meat out of the water. You can put navy beans, pinto beans or potatoes into water and cook til done. Add seasoning to taste. To make potato soup thicker you can mash half the potatoes.
It is really easy to do any of the above
Right here...
Onions
olive oil
celery
carrots
a bouquet garne (a spice wrap made of thyme leaves sage rosemary and parsley all tied together with a string)
2 Whole garlic cloves
2 Bay leaves
The bone
Lentils or split peas or even white beans... Whatever you like
Pasta or rice? Whatever you like I use ditalini pasta.
Saute the vegetables garlic and bay leaves in the olive oil
Add the bone and the spices
cover with chicken stock or water or half and half
Salt and pepper
allow it to simmer for a few hours
Strain everything out into a large stock pot through a mesh strainer
disgard the bits and pieces
Add new diced vegetables
pieces of ham
the legumes and or beans
the rice or pasta and cook until done.
If you like them, add 1 large can of chopped tomatoes.
Best soup you'll ever eat! Serve hot with parmasean cheese and crusty bread!
I like to make a nice Navy Bean soup. Soak the beans overnight then simmer them with the ham and some favorite veggies for about an hour. Delicious!!
http://www.kosherporkrecipes.org/Moishes鈥?/a>
Do you like split pea soup? If so, buy a bag of split peas at the market, the recipe for split pea soup on the bag is a classic and delicious. If you don't like split pea soup, I'd try the Martha Stewart website...it will allow search options in the recipe section that should help you. Bon appetite.
allrecipes.com
cooks.com
foodnetwork.com
www.recipezaar.com and www.allrecipes.com. these are FREE sites! enjoy!
Type in ham bone recipes .......search
Yummmy. I have a wonderful recipe that I have been using for years. It comes from the Joy of Cooking and you can use a ham bone, turkey carcass or a smoked pork hock.
Check it out at your local library or buy the cookebook - its called. Split Pea or Lentil soup.
www.allrecipes.com
some nice pea soup.
Well, funny you should ask...
MY ';WORLD FAMOUS'; HAM %26amp; BEAN SOUP
1 ham bone
1 smoked ham hock (split in half)
3 to 5 quarts canned chicken stock (like College Inn) (low sodium is good)
--OR--
Water with Chicken ';Knorr'; or liquid Bovril--the dry stuff is 98% salt and you don't want that!!!
Diced celery (about 1 cup)
2 cans stewed tomatoes
About 2 - 3 pounds cut up ham, depending on how ';meaty'; you want it
1 can each:
Dark red kidney beans
Light red kidney beans
Butter Beans
Black Beans
Seasonings %26amp; Herbs (dried):
Parsley
Oregano
Dill Weed
Celery Seed
Basil
Tarragon
Paprika
Black Pepper
Garlic Powder
Blackberry Merlot (or similar fruity red wine)--about a cup.
METHOD:
Combine everything EXCEPT the canned beans and Merlot into a large stock pot and bring to a boil. Reduce heat and allow to simmer for about 2 to 3 hours. When the meat falls off the bones and ham hock remove the bones and add the Merlot; reduce heat and continue to simmer gently for another half hour.
About 30 minutes before serving add the canned beans. If you add them at the beginning they will dissolve and you won't have any beans in your soup! Trust me on this one, I've done it.
This makes about 5 or 6 quarts of good soup that freezes beautifully. Use your own tatse buds to determine the amount of herbs/seasonings you'll need. I have also thrown in some green jalapeno sauce and it adds a lot of taste without making it too zippy.
Last time I made this I threw in some leftover boiled redskin potatoes and it was...pardon the pun...';SOUP-ER';!
I also like to add fresh green baby spinach. Remove the soup from the heat, stir in the freshly washed leaves of spinach and serve. Makes a very pretty and colorful soup
This is a delicious soup and is all you need on a wintery day--with some crusty bread and maybe some nice Swiss or Gruyere cheese shaved into it. Or serve some nice homemade cornbread...YUMMY!
Might be a Pennsylvania thing, but we like to serve white vinegar splashed into it--seems to ';wake up'; the flavor a bit. It is such an adaptable recipe, you could add almost anything and it would still taste wonderful.
It's really very easy and makes the whole house smell great on a cold day.
Hope this helps.
ENJOY!
foodnetwork.com
Your grandmother. Her generation didn't waist anything, and found nutritious ways in which to use such things, such as scraple, bean soups, brothes to add to other dishes.
INGREDIENTS
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
DIRECTIONS
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
http://www.cooks.com/rec/search/0,1-0,ha鈥?/a>What is the best place to find recipes to make soup with the ham bone left over from Christmas?
Foodnetwork.comWhat is the best place to find recipes to make soup with the ham bone left over from Christmas?
Recipes are great but I don't usually follow one. Boil the ham bone in enough water to cover it. Once it is falling off the bone take the bone and meat out of the water. You can put navy beans, pinto beans or potatoes into water and cook til done. Add seasoning to taste. To make potato soup thicker you can mash half the potatoes.
It is really easy to do any of the above
Right here...
Onions
olive oil
celery
carrots
a bouquet garne (a spice wrap made of thyme leaves sage rosemary and parsley all tied together with a string)
2 Whole garlic cloves
2 Bay leaves
The bone
Lentils or split peas or even white beans... Whatever you like
Pasta or rice? Whatever you like I use ditalini pasta.
Saute the vegetables garlic and bay leaves in the olive oil
Add the bone and the spices
cover with chicken stock or water or half and half
Salt and pepper
allow it to simmer for a few hours
Strain everything out into a large stock pot through a mesh strainer
disgard the bits and pieces
Add new diced vegetables
pieces of ham
the legumes and or beans
the rice or pasta and cook until done.
If you like them, add 1 large can of chopped tomatoes.
Best soup you'll ever eat! Serve hot with parmasean cheese and crusty bread!
I like to make a nice Navy Bean soup. Soak the beans overnight then simmer them with the ham and some favorite veggies for about an hour. Delicious!!
http://www.kosherporkrecipes.org/Moishes鈥?/a>
Do you like split pea soup? If so, buy a bag of split peas at the market, the recipe for split pea soup on the bag is a classic and delicious. If you don't like split pea soup, I'd try the Martha Stewart website...it will allow search options in the recipe section that should help you. Bon appetite.
allrecipes.com
cooks.com
foodnetwork.com
www.recipezaar.com and www.allrecipes.com. these are FREE sites! enjoy!
Type in ham bone recipes .......search
Yummmy. I have a wonderful recipe that I have been using for years. It comes from the Joy of Cooking and you can use a ham bone, turkey carcass or a smoked pork hock.
Check it out at your local library or buy the cookebook - its called. Split Pea or Lentil soup.
www.allrecipes.com
some nice pea soup.
Well, funny you should ask...
MY ';WORLD FAMOUS'; HAM %26amp; BEAN SOUP
1 ham bone
1 smoked ham hock (split in half)
3 to 5 quarts canned chicken stock (like College Inn) (low sodium is good)
--OR--
Water with Chicken ';Knorr'; or liquid Bovril--the dry stuff is 98% salt and you don't want that!!!
Diced celery (about 1 cup)
2 cans stewed tomatoes
About 2 - 3 pounds cut up ham, depending on how ';meaty'; you want it
1 can each:
Dark red kidney beans
Light red kidney beans
Butter Beans
Black Beans
Seasonings %26amp; Herbs (dried):
Parsley
Oregano
Dill Weed
Celery Seed
Basil
Tarragon
Paprika
Black Pepper
Garlic Powder
Blackberry Merlot (or similar fruity red wine)--about a cup.
METHOD:
Combine everything EXCEPT the canned beans and Merlot into a large stock pot and bring to a boil. Reduce heat and allow to simmer for about 2 to 3 hours. When the meat falls off the bones and ham hock remove the bones and add the Merlot; reduce heat and continue to simmer gently for another half hour.
About 30 minutes before serving add the canned beans. If you add them at the beginning they will dissolve and you won't have any beans in your soup! Trust me on this one, I've done it.
This makes about 5 or 6 quarts of good soup that freezes beautifully. Use your own tatse buds to determine the amount of herbs/seasonings you'll need. I have also thrown in some green jalapeno sauce and it adds a lot of taste without making it too zippy.
Last time I made this I threw in some leftover boiled redskin potatoes and it was...pardon the pun...';SOUP-ER';!
I also like to add fresh green baby spinach. Remove the soup from the heat, stir in the freshly washed leaves of spinach and serve. Makes a very pretty and colorful soup
This is a delicious soup and is all you need on a wintery day--with some crusty bread and maybe some nice Swiss or Gruyere cheese shaved into it. Or serve some nice homemade cornbread...YUMMY!
Might be a Pennsylvania thing, but we like to serve white vinegar splashed into it--seems to ';wake up'; the flavor a bit. It is such an adaptable recipe, you could add almost anything and it would still taste wonderful.
It's really very easy and makes the whole house smell great on a cold day.
Hope this helps.
ENJOY!
foodnetwork.com
Your grandmother. Her generation didn't waist anything, and found nutritious ways in which to use such things, such as scraple, bean soups, brothes to add to other dishes.
INGREDIENTS
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
DIRECTIONS
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Garlic Soup Recipes?
There is a Italian resturant in Raleigh, NC that serves the BEST garlic soup. Does anyone have a easy garlic soup recipe?Garlic Soup Recipes?
here it is..
GARLIC SOUP Recipe
Italian Soup
Ingredients:
2 Tbls.olive oil
2 Tbls. butter
2 lbs. onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 Qts. chicken stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 lb.),cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 tsp. dried, and 1 bay leaf
1 1/2 tsp. salt
2 cups half and half
1/4 tsp. fresh-ground black pepper
Croutons, optional
Directions:
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn brown, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the Bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add half and half and pepper and bring back to a boil. Serve topped with croutons, if you like.
Serves 6Garlic Soup Recipes?
I just saw one in the October issue of Sunset magazine. Served in small pumpkin bowls.
Hmmm, I don't really know any recipes, but try looking on foodnetwork.com, and I think adding onion grass to a garlic soup recipe makes it delicious!
Enjoy! :D
Roasted Garlic Soup Recipe
Ingredients:
4 Garlic head; unpeeled
1/4 c Olive oil
6 T Butter, sweet
4 Leek; chopped
1 Onion; diced
6 T Flour
4 c Chicken stock; heated
1/3 c Sherry, dry
1 c Heavy cream
Lemon juice
Salt
Pepper, white
2 T Chives, fresh; chopped
Directions:
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quick.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Yields: 4 servings
Garlic Soup [4 servings]
1/2 cup crushed garlic
2 tablespoons butter
6 cups water
1 tablespoon chicken bouillon granules
1/4 cup chopped fresh tomato
3 eggs, beaten
salt and pepper to taste
In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.
--------------------------- -------------------------- -----------------------
Roasted Garlic Soup [6 servings]
4 bulbs garlic
1/4 cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
1/3 cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives
Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
Puree soup in batches in a blender or food processor.
Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
This one, from an old issue of Bon Apetit magazine is really very good and worth the effort (its not that hard, just a few steps. I substitute vegetable broth for the chicken broth (personal preference).
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream (I use half and half sometimes)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.
Um, no, but here's a breathmint, Heck, have two.moisturizing cream
here it is..
GARLIC SOUP Recipe
Italian Soup
Ingredients:
2 Tbls.olive oil
2 Tbls. butter
2 lbs. onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 Qts. chicken stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 lb.),cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 tsp. dried, and 1 bay leaf
1 1/2 tsp. salt
2 cups half and half
1/4 tsp. fresh-ground black pepper
Croutons, optional
Directions:
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn brown, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the Bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add half and half and pepper and bring back to a boil. Serve topped with croutons, if you like.
Serves 6Garlic Soup Recipes?
I just saw one in the October issue of Sunset magazine. Served in small pumpkin bowls.
Hmmm, I don't really know any recipes, but try looking on foodnetwork.com, and I think adding onion grass to a garlic soup recipe makes it delicious!
Enjoy! :D
Roasted Garlic Soup Recipe
Ingredients:
4 Garlic head; unpeeled
1/4 c Olive oil
6 T Butter, sweet
4 Leek; chopped
1 Onion; diced
6 T Flour
4 c Chicken stock; heated
1/3 c Sherry, dry
1 c Heavy cream
Lemon juice
Salt
Pepper, white
2 T Chives, fresh; chopped
Directions:
Preheat oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (I now do the same thing with the garlic heads but I wrap the heads with oil on top of them in aluminum foil so they don't brown so quick.) Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic.
Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate.) Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Yields: 4 servings
Garlic Soup [4 servings]
1/2 cup crushed garlic
2 tablespoons butter
6 cups water
1 tablespoon chicken bouillon granules
1/4 cup chopped fresh tomato
3 eggs, beaten
salt and pepper to taste
In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.
--------------------------- -------------------------- -----------------------
Roasted Garlic Soup [6 servings]
4 bulbs garlic
1/4 cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
1/3 cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives
Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
Puree soup in batches in a blender or food processor.
Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
This one, from an old issue of Bon Apetit magazine is really very good and worth the effort (its not that hard, just a few steps. I substitute vegetable broth for the chicken broth (personal preference).
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream (I use half and half sometimes)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.
Um, no, but here's a breathmint, Heck, have two.
Soup and other recipes for a lazy or tired person?
ok, i am tired to eat out, but i really dont have time to cook or too tired to cook after school anyway :)
what can i make quickly that`s tasty and nutritious? is it a good idea if i throw everyhting into the pot including meat and leave em there for a while to boil up into a nice stew? :) i got no idea how to cook. i`d like something uber simple. thanks.Soup and other recipes for a lazy or tired person?
Sounds like you need Healthy Choice TV Dinners and maybe some canned stews and some healthy canned soups. Just read the labels before chossing to get the best for your buck. Best way to go if your not a good cook or to lazy or tired. There is also take out or delivery.Soup and other recipes for a lazy or tired person?
An easy recipe for soup is half the pot for meat, vegetables and the other half for water. That proportion works well for any kind of soup. Those packages of baby carrots are easy to use if you want to use carrots in your soup. You can also use a can of diced chopped tomatoes. A package of dry soup mix also adds a lot of flavor.
You recipe for soup reminds me of an old fairy tale about soup from a stone. There are lots of versions of the fairy tale. Check it out under ';stone soup.'; happy soup making.
use a crock pot or slow cooker and it isn't a bad idea. stews could use bay leaf and other aromatic seasonings. never just leave a pot cooking on a stove or in the oven. that is dangerous and expensive because of ruined food and pots. anything on the stove's burners--gas or electric-- should be checked every 5-10 minutes and stirred to prevent scorching.
I am a lazy person and I love my crock pot. You might want to invest in one. I make split pea soup in it from the dried peas. Also pot roast. I freeze the leftovers and have a hot meal in minutes with the microwave. You can throw all the ingredients in in the morning and leave it on low, and come home to a good meal. Here are some beef crockpot recipes
http://www.razzledazzlerecipes.com/beef-鈥?/a>
Here is my chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
It will make 1 1/2 gallons, so you will need containers to save the soup and freeze.
I have other recipes that may help you.
Good luck,
Anne
http://www.bettycrocker.com for good easy to fix recipes for very tired working people.
';a man a can a plan'; by joachim, at your local book store.
1. hamburger, lipton onion soup, a little while bread, egg. mix and fry.
2. loco moco-rice with simple hamburger patties, sunny side egg topped with brown gravy. pepper and shoye (soy) sauce on the side. yum yum! f diet means nothing to you, then a little macaroni salad on the side.
3. simple hamburger patty and top with teriyaki sauce. Mix the same amount of sugar, water, or fruit juice and soy sauce. thicken with a little cornstarch swirl. this type of patty is yumm-o with the loco moco.
4. make meat balls. hamburger meat and mix with fresh parmasean cheese. roll in little balls and cook.
5. make a little chili with the hamburger and open a bag of nacho/tortilla chips. jalepenos, sour cream, guacamole, chopped onions, and shredded cheese. steam some tortilla wraps and make your own taco/burritos!
6. This tip is SUPER easy: mix together one part soy sauce and one part worcestershire sauce, and apply with a brush onto the raw ground beek patties before grilling. Delicious.
___________
JUICY burger !!!!!!!!!!!
2 pounds chopped beef chuck or round
1 onion
1 tablespoon heavy cream
Freshly ground black pepper
Unsalted butter
Vegetable oil, as needed
Kosher salt, to taste
Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it鈥攗se a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties--a 6 to 8-ounce patty for an average serving.
Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
--------
Slow Cooker Beef Stew
2 pounds beef stew meat, cut
into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 clove garlic, minced
1 bay leaf 1 teaspoon paprika
1 teaspoon Worcestershire
sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and potato.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
----------------------
Creamy Homemade Chicken Stew
INGREDIENTS
1 1/2 cup evaporated milk
1/4 cup all-purpose flour
1 1/2 pounds chicken leg meat
1/4 pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen green peas, thawed
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 cup chopped fresh parsley
DIRECTIONS
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
_________________
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
--------------------------------------
Savory Roast Beef
3-4 lb roast
1 can cream of mushroom soup
3 tb steak sauce
1 can water
1 package dried Lipton onion soup mix
1 cup each cut up carrots and potatoes (optional)
Place roast in crock pot. Add steak sauce to top and spread to coat evenly. Add cream of mushroom soup on top spreading to coat. Sprinkle onion soup on top and add water. Cook on low for about 8-10 hours or until meat separates easily. Add vegetables for the last 2-3 hours of cooking.
For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping. Horseradish Sauce if you like it.
what can i make quickly that`s tasty and nutritious? is it a good idea if i throw everyhting into the pot including meat and leave em there for a while to boil up into a nice stew? :) i got no idea how to cook. i`d like something uber simple. thanks.Soup and other recipes for a lazy or tired person?
Sounds like you need Healthy Choice TV Dinners and maybe some canned stews and some healthy canned soups. Just read the labels before chossing to get the best for your buck. Best way to go if your not a good cook or to lazy or tired. There is also take out or delivery.Soup and other recipes for a lazy or tired person?
An easy recipe for soup is half the pot for meat, vegetables and the other half for water. That proportion works well for any kind of soup. Those packages of baby carrots are easy to use if you want to use carrots in your soup. You can also use a can of diced chopped tomatoes. A package of dry soup mix also adds a lot of flavor.
You recipe for soup reminds me of an old fairy tale about soup from a stone. There are lots of versions of the fairy tale. Check it out under ';stone soup.'; happy soup making.
use a crock pot or slow cooker and it isn't a bad idea. stews could use bay leaf and other aromatic seasonings. never just leave a pot cooking on a stove or in the oven. that is dangerous and expensive because of ruined food and pots. anything on the stove's burners--gas or electric-- should be checked every 5-10 minutes and stirred to prevent scorching.
I am a lazy person and I love my crock pot. You might want to invest in one. I make split pea soup in it from the dried peas. Also pot roast. I freeze the leftovers and have a hot meal in minutes with the microwave. You can throw all the ingredients in in the morning and leave it on low, and come home to a good meal. Here are some beef crockpot recipes
http://www.razzledazzlerecipes.com/beef-鈥?/a>
Here is my chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
It will make 1 1/2 gallons, so you will need containers to save the soup and freeze.
I have other recipes that may help you.
Good luck,
Anne
http://www.bettycrocker.com for good easy to fix recipes for very tired working people.
';a man a can a plan'; by joachim, at your local book store.
1. hamburger, lipton onion soup, a little while bread, egg. mix and fry.
2. loco moco-rice with simple hamburger patties, sunny side egg topped with brown gravy. pepper and shoye (soy) sauce on the side. yum yum! f diet means nothing to you, then a little macaroni salad on the side.
3. simple hamburger patty and top with teriyaki sauce. Mix the same amount of sugar, water, or fruit juice and soy sauce. thicken with a little cornstarch swirl. this type of patty is yumm-o with the loco moco.
4. make meat balls. hamburger meat and mix with fresh parmasean cheese. roll in little balls and cook.
5. make a little chili with the hamburger and open a bag of nacho/tortilla chips. jalepenos, sour cream, guacamole, chopped onions, and shredded cheese. steam some tortilla wraps and make your own taco/burritos!
6. This tip is SUPER easy: mix together one part soy sauce and one part worcestershire sauce, and apply with a brush onto the raw ground beek patties before grilling. Delicious.
___________
JUICY burger !!!!!!!!!!!
2 pounds chopped beef chuck or round
1 onion
1 tablespoon heavy cream
Freshly ground black pepper
Unsalted butter
Vegetable oil, as needed
Kosher salt, to taste
Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it鈥攗se a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties--a 6 to 8-ounce patty for an average serving.
Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
--------
Slow Cooker Beef Stew
2 pounds beef stew meat, cut
into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 clove garlic, minced
1 bay leaf 1 teaspoon paprika
1 teaspoon Worcestershire
sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and potato.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
----------------------
Creamy Homemade Chicken Stew
INGREDIENTS
1 1/2 cup evaporated milk
1/4 cup all-purpose flour
1 1/2 pounds chicken leg meat
1/4 pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 1/4 cups frozen green peas, thawed
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 cup chopped fresh parsley
DIRECTIONS
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
_________________
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
--------------------------------------
Savory Roast Beef
3-4 lb roast
1 can cream of mushroom soup
3 tb steak sauce
1 can water
1 package dried Lipton onion soup mix
1 cup each cut up carrots and potatoes (optional)
Place roast in crock pot. Add steak sauce to top and spread to coat evenly. Add cream of mushroom soup on top spreading to coat. Sprinkle onion soup on top and add water. Cook on low for about 8-10 hours or until meat separates easily. Add vegetables for the last 2-3 hours of cooking.
For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping. Horseradish Sauce if you like it.
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