Showing posts with label soup. Show all posts

Saturday, July 19, 2008

Broccoli Cheese Soup

Ingredients:

1 cup chopped onion

1 tbsp butter

6 cups water

1 bag frozen CHOPPED broccoli (not the florets)

6 chicken bouillon cubes

4 cups medium egg noodles

1 lb. (16 oz) Velveeta cheese slices

6 cups milk

Directions:

In a deep pot, saute the onion in the butter until the onions are tender. Add the water and bring to a boil. Add frozen broccoli and cook until tender. Add bouillon cubes and egg noodles. Cook until noodles are done. Place Velveeta slices on the top of the soup, and let the cheese melt down into the pot, Don't let it burn. When cheese has melted, transfer soup to a large crockpot and add the milk. Stir well to combine. Leave crockpot settings on low until soup is heated through.

Click here for Printable Version

Chicken & Dumplin's

Ingredients:

>1 whole chicken

>1 1/2 to 2 tsp salt

>2 cups flour

>2 tsp baking powder

>1 tsp salt

>1/3 cup Crisco shortening

>1/2 cup milk

>1 tbsp coarsely ground black pepper

>1 tsp crushed red pepper flakes

Directions:

Place chicken in a deep pot and barely cover with water, add some salt and simmer until the meat is tender (just about falling off the bone) A couple of hours. Remove chicken from broth and set aside Leave the broth in the pot to simmer. Debone the chicken.

Sift together flour, baking powder, salt, pepper, and crushed red pepper flakes. Cut in the shortening. Add milk to make a stiff dough. Roll out onto a floured surface to 1/4 inch thickness and cut into 1-inch squares. Drop squares into briskly boiling chicken broth. Cook until dumplings are plump and tender About 15-20 minutes. Add chicken to pot and serve.

Click here for Printable Version

Chicken Sausage Stoup

*Adapted from a Rachel Ray Recipe

Ingredients:

>1 lb. chicken tenders, diced

>salt & pepper

>1 pkg smoked turkey sausage

>1 medium onion, chopped

>1 (15 oz) can red kidney beans, drained

>1 (15 oz) can fire roasted diced tomatoes

>1 sack red or blue corn tortilla chips

>2 tbsp extra virgin olive oil

>3 cloves garlic, smashed

>1 red bell pepper, chopped

>2 tsp hot sauce

>1 quart chicken stock

>2 cups shredded pepper jack cheese

Directions:

In a medium soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken. Let it cook a few minutes & then add the sausage and garlic. Cook for 2-3 minutes. Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.

Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds.

Click here for Printable Version

Friday, July 18, 2008

Easy Beef Stew

Ingredients:

2 lbs beef for stew, cut into 1-inch cubes

1 can (4 oz) mushrooms

1 envelope (1 oz) dry onion soup mix

1/3 cup red or white wine

1 can (10 oz) cream of mushroom soup, undiluted

Hot cooked egg noodles

Directions:

Combine all ingredients in a 4 1/2 qt slow cooker. Cover; cook on LOW 8-12 hours.

Serve over hot noodles.

Serves 4-6

Click here for Printable Version

Thursday, July 17, 2008

Thai Chicken Noodle Soup

Ingredients:

2 tbsp vegetable oil

1 medium onion, quartered & thinly sliced

3 garlic cloves, finely chopped

2 Anaheim peppers, seeded and thinly sliced

salt & pepper

1 cup shredded fresh, or frozen sliced carrots

6 cups chicken stock or broth

2 lbs chicken tenders, cut into bite-sized chunks

1 small bundle bean thread noodles (usually three bundles in a pkg)

3 tbsp fresh cilantro, chopped

10-15 fresh basil leaves, chopped

juice of 1 lime

Directions:

Heat a large soup pot over high heat. Add vegetable oil. When oil ripples, add onion, garlic & peppers. Season with salt & pepper. Stir frequently for 2 minutes. Add carrots & chicken stock. Cover pot and bring soup to a simmer.

Add chicken and noodles. **When the noodles have loosened up a bit, I use kitchen scissors to break them up a bit.** Simmer the soup for 10 minutes, until chicken is cooked through.

Remove from heat, add the cilantro, basil and lime juice.

Click here for Printable Version

Pasta e Fagioli Pasta & Beans

Ingredients:
2 tbsp extra virgin olive oil
1/8 lb. pancetta or priscuttio, chopped
1/2 tbsp rosemary
1 tsp thyme
1 large bay leaf, or 2 dried
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
salt & pepper
2 (15 oz) cans Navy Beans, rinsed & drained
1 small can tomato sauce
2 cups water
1 quart chicken stock
1 1/2 cups ditalini noodles
Parmesan cheese
Crusty bread for mopping

Directions:
Heat a deep pot over medium-high heat. Add olive oil and pancetta. Brown the pancetta bits lightly, then add the herbs, garlic & vegetables. Season vegetables with salt & pepper. Saute for about 5 minutes. Add beans, tomato sauce, water, & chicken stock. Raise heat to high and bring soup to a boil. Add pasta. Reduce heat to medium and cook soup, stirring occasionally for about 6-8 minutes or until pasta is done. Remove bay leaf.

Ladle soup into bowls and sprinkle with a generous helping of Parmesan cheese.