Category: soup

Chicken and Vegetable Soup

I have to say…I’m ROCKING this sugar detox! It’s been a full 8 days now and I haven’t had one cookie, one bite of brownie, any bread, or even a glass of milk. I’m sugar-free, dairy-free, gluten-free, and caffeine-free and I feel really good.

One of the questions I get a lot is “What do you eat all day?” because, really, what is life without carbs??? I eat a nice variety of food, and one of my favorite meals so far is this Chicken and Vegetable Soup. It’s sweet, it’s hearty, it’s filling, and it’s healthy.

You can customize it to your tastes. Leave out the quinoa and it’s Paleo. Add some cream to up the richness. Sub the spinach for some collard greens. That’s the great thing about soup; you can swap out all sorts of stuff and it’ll still turn out great.

Paleo Chicken and Vegetable Soup

 

Chicken and Vegetable Soup

Recipe from Fit Tip Daily

Ingredients

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock
  • 2-3 cups leftover shredded or cubed chicken
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 cup water
  • 2 cups baby spinach

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a cookie sheet with aluminum foil and lightly oil with olive oil. Lay the veggies out in one layer and drizzle more olive oil over them. Roast vegetables for 20 minutes, or until the vegetables are tender.
  3. While the veggies are roasting, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper.
  4. Add half the vegetables to the soup, and place the other half in a blender. However, MAKE SURE you add all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
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Chicken, Shiitake and Wild Rice Soup

The first time I made this soup, my husband told me I have to make it all the time. Then, I promptly lost the recipe. Awesome.

But a few weeks ago I was cleaning out my disaster zone on my side of our bedroom, and I came across THREE printed copies of the recipe. And then I remembered every time I thought about the soup, I got online and found it again, and then lost it in the abyss. But then I got smart…I pinned it and now it’s got a safe home in my Tried and True Recipes board. And now it will have a permanent home on this blog, so I never lose it again.

soup

 

Chicken, Shiitake and Wild Rice Soup

Recipe from SkinnyTaste

Ingredients

  • 1 Tbsp butter
  • 1 small onion
  • 1 Tbsp flour
  • 8 cups low-sodium chicken broth
  • 1 cup water
  • 2 chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 4 skinless chicken thighs
  • 5 oz long grain rice & wild rice combo (I used Uncle Ben's)
  • 1/2 cup long grain white rice
  • 4 oz shiitake mushrooms, sliced
  • 2 Tbsp light sour cream
  • salt and pepper

Instructions

  1. Melt butter in a large pot on medium heat. Add the onion and saute until soft, about 3-4 minutes. Add the flour and saute another minute.
  2. Add chicken broth, water, carrots, garlic, celery, and chicken thighs. Cover and simmer 20 minutes. Add the wild rice mix along with its seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally. Add salt and pepper to taste.
  3. Remove chicken from pot and shred with two forks. Return the shredded chicken to the pot. Add sour cream and more water if the soup is too thick for your liking. Adjust salt and pepper to taste if needed and serve.
  4. (NOTE: The rice will absorb the liquid overnight so if you have leftovers and reheat it, you'll need to add more water or broth.)
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Cheesy Broccoli and Potato Soup

I bought some of the Fleishmann’s Simple Homemade bread mix a few weeks ago and I was looking for a nice hearty soup to go with some crusty bread.  I’d pinned this soup recipe from Lulu the Baker a hundred years ago and came across it again, so I finally bit the bullet and made it.  Not only was it hearty and yummy, but it paired PERFECTLY with the bread (which, by the way, was AWESOME).

I love that it has some extra veggies in there, what with the carrots and celery and whatnot.  When it was first cooking, and I had just celery, onion, and carrot sauteeing in butter, I put my head over the pot and just inhaled deeply for a few minutes.  It’s a heavenly smell.  Guess that’s why the Cajuns call it the Holy Trinity.

Broccoli Potato Soup

Ingredients:

2 Tbsp butter
1/2 cup chopped onion
1 cup finely chopped carrot
2 celery sticks, finely chopped
1 Tbsp minced garlic
4 cups reduced-sodium chicken broth
2 large baking potatoes, peeled and chopped
1 Tbsp flour
1/2 cup water
2/3 cup milk
2 cups chopped fresh broccoli
2 heaping cups shredded cheddar cheese
Salt and pepper to taste

Directions:

  1. Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
  2. Mix flour with water, add, and simmer until soup is slightly thickened.  At this point I also used a potato masher to slightly mush the veggies that were in there.  It allowed the potatoes to also thicken the soup a little.
  3. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
  4. Stir in cheese and allow to melt.  Add salt and pepper to taste.

Oh, and if you’re wondering what the bread looked like when it was done…behold!

bread

I didn’t get paid or perked to say this…this bread is AWESOME.  Slightly sweet, a nice crusty outside and a doughy inside.  I’m excited to try the other varieties.

Crockpot Chicken Stock (and Tastetastic Thursday #19)

Making stock in your crockpot is the easiest thing in the world.  We buy the Perdue Oven-Ready Roasters fairly often (they’re expensive but SO delicious!) and when my husband’s done carving it, we throw the bones in the crockpot to make stock to keep in the freezer.  I don’t use a recipe, but here’s what I do:

Put the chicken bones in a crockpot and cover with water.  Add a bunch of veggies.  In this case I used the tops of celery and an onion that I quartered.  I’d typically also add carrots but I didn’t have any.  Add some thyme, a bay leaf, a dash of kosher salt, peppercorns, and whatever other seasonings float your boat.  Put the lid on and cook on low for 8-10 hours.  Strain and let cool.  I pour 2 cups’ worth in freezer bags and freeze on a cookie tray so they lay flat.  Once they’re frozen, you can stack them neatly in your freezer.

Prep ahead tip:  As you cook throughout the week(s), put all your veggie scraps in the freezer so when it comes time to make stock you can just pull it out to put in there.  

And now…time to party!  The rules are simple:

  1. Please link up no more than two recipes.
  2. I’d love it if you’d follow me on Facebook and/or Google Friend Connect.  
  3. Please have a link back to me on your post.  I’ll be featuring three links this weekend, but I can only feature you if there’s a link back.  
  4. Click around, have some fun, and get inspired!
(As always, the links show up in random order.  No rewards for the early birds, or punishments for those who get there a little later.)

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White Bean and Chicken Chili

I went through our pantry last week and threw out the expired stuff, reorganized, and wrote down everything in there.  Yes, I wrote down every item in our pantry.  Weird, I know, but that was the only way I’d remember what’s in there and if something was a duplicate.

Which is how I realized I had FOUR cans of cannelini beans.  I think I was going to make a bean soup a few weeks ago and bought a bunch of beans for it, but then never wound up making it.  However, with those beans, and the rotisserie chicken breast I had in the fridge, I remembered Alli ‘N Son had posted a recipe with beans and chicken just the other day.

I made a few changes to her recipe, both for my tastebuds and for what I had on hand.  The end result was fantastic though.  Way better than the simple ingredients would suggest.  It’s not quite a chili, but it’s not quite a soup.  A choup?

White Bean and Chicken Chili Soup
Adapted from Alli ‘N Son

Ingredients:

  • 2 15-oz cans white beans (I used cannellini)
  • 32 oz chicken broth
  • 1/2 cup water
  • 1/2 cup chopped onion (from my freezer stash)
  • 1 clove minced garlic
  • 2 cups chopped cooked chicken breast
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 cup chunky salsa, drained
Directions:
  1. Combine all ingredients in a large pot.  Cover and simmer for at least 30 minutes.
Have you noticed that most of my recipes lately only have one or two steps in the directions?  Can you tell I’ve been feeling lazy?  What’s your favorite throw-together dinner?

You can find this recipe linked up at these parties and at Today’s Creative Blog and Slightly Indulgent Tuesdays.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

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