Chicken Noodle Soup

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I managed to acquire a cold last Friday, and this soup made my Saturday enjoyable. My secret ingredient is a pinch of curry powder, and a little flour and cooking the noodles in the same pan to thicken it up.

Ingredients:
Chopped Onion
Chopped Garlic
Chopped Carrots (about 3)
Chopped Celery (about 3 stalks)
1-2 T Flour
Herbs de Provence
Pinch of Yellow Curry Powder
Noodles of your choice – I used thin spaghetti
2 Chicken Breasts
4 C Chicken Stock

Directions:
Saute onion, garlic, carrots, and celery.
Sprinkle on flour, Herbs de Provence, and curry powder.
Add in noodles and chicken breasts.
Cover with the chicken stock.
Let it simmer away until the chicken is done and the noodles are soft.
Remove the chicken, shred with forks, and return to the pot.

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Chicken Enchilada Soup

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My first soup of the fall! We had a short stretch of torrential rain and it was wonderful. We’re back to summer now (in October!!), but soup weather was a lovely memory while it lasted. This soup tastes just like an enchilada in a bowl and was super easy to make. You pretty much throw everything in a pot and let it work its magic.

Ingredients:
Chopped Onion
Chopped Garlic (I used about 4 cloves)
1/2 tsp cumin
1/2 c Masa Harina
2 c Chicken Stock
Enchilada Sauce
1 cans Black Beans, rinsed
28 oz can Crushed or Diced Tomatoes
4 oz can Chopped Green Chiles
1 c Frozen or Fresh Corn
2 Chicken Breasts
Sharp Cheddar Cheese, freshly grated

Directions:
Saute onion and garlic.
Sprinkle with cumine and the masa harina and cook until it starts to brown.
Slowly add in the chicken stock.
Add in the enchilada sauce, beans, tomatoes, chilies, and corn.
Place the whole chicken breasts in the soup and let everything simmer.
Once the chicken is cooked through, remove from the soup and shred with forks.
Add the chicken back in and stir in the cheese to taste.

Can be topped with sour cream, salsa, or whatever Mexican toppings you like.

Recipe from Gimme Some Oven

Tortellini Soup with Bacon and Pesto

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Tortellini Soup

Ingredients:
2 Slices Bacon
1 Onion, Chopped
2 Cloves of Garlic, Minced
3 Carrots, Chopped
2 Ribs of Celery, Chopped
1 Zucchini, Chopped
1 Potato, Peeled and Chopped
4 Cups Vegetable or Chicken Stock
1 Can Chickpeas
1 28 oz. Can of Crushed Tomatoes
1 9 oz Package Cheese Tortellini
Balsamic Vinegar
Parmesan
Pesto

Directions:
Cook bacon in a large pot until it starts to brown. Remove, chop or crumble, and add back to the pot.
Add olive oil along with onion and garlic.
When onion and garlic are softened add carrot, celery, zucchini, and potato
Add the chickpeas and tomatoes.
Bring to a boil, then reduce to a simmer for 30-40 minutes until potatoes are tender.
Add the torellini and cook until tender and cooked through, 5-7 minutes.
Garnish with pesto, a drizzle of balsamic, and Parmesan.

Tips:
I used store bought pesto for mine, but this would undoubtedly be better with homemade pesto.

Recipe courtesy of Food52

Lemon Parmesan Broccoli Soup

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Lemon Parmesan Broccoli Soup

This soup turned out much better than I thought it would. Delicious, warm, comforting, and the right amount of salty. You can barely tell it’s made out of broccoli!

Ingredients:
2 lbs Chopped Broccoli
Olive oil
4 cloves garlic, peeled and smashed
4 Cups Chicken Stock
3/4 cups Grated Parmesan
1 Lemon
Crusty Bread

Directions:
Bring a pot of water to a boil and add broccoli. After 5 minutes drain and set aside.
Saute garlic in olive oil and add broccoli.
Turn the heat to low, cover and cook for about an hour, stirring occasionally until the broccoli is very soft.
Add the chicken stock and bring to a boil. Let simmer for 5 minutes.
Puree either half the soup, or all the soup depending on your tastes.
Stir in the Parmesan and lemon juice to taste.
Serve hot with toasted bread.

Recipe courtesy of Food 52

Chicken Tortilla Soup

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This soup has practically made me famous. The Husband can’t get enough and my Mom begs me to make it. It’s become our traditional Christmas Eve meal.

Ingredients:
Large Onion
4-6 Cloves Garlic
Green Pepper
Zucchini
Frozen Corn
2-3 Jalapenos
2 Small Cans Chicken Stock
1 Can Refried Beans
1 Large Can Tomatoes
2 Limes, zest and juice
Handful Chopped Cilantro
Shredded Chicken (1-1/12 breasts are usually sufficient)
Mexican seasoning

Toppings:
Shredded Cheese
Sour Cream
Tortilla strips

Directions:
Chop vegetables and sauté in olive oil until soft
Add in shredded chicken
Add in liquids/canned ingredients and let simmer until tomatoes lose their rawness
Add in lime and cilantro at the end.
Spices should be added with each step

Tortilla strips: Cut up tortillas & sauté with olive oil and salt until crispy

Tips
Takes longer than you’d think to make, but well worth it
If you have a stand mixer, shred the chicken with the paddle attachment. Saves a ton of time.