Tag: soup

Easy Oven Roasted Tomato And Garlic Bisque

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What You Need:

20 oz of cherry tomatoes

1/2-3/4 of a large yellow or white onion cut in chunks

3/4 cup of chicken broth

3/4 to 1 cup of heavy cream

1-2 handfuls of fresh basil

1 whole head of garlic cut in half

6-7 tablespoons of olive oil roughly (don’t be shy with the olive oil)

Salt and pepper for taste

A few pinches of sugar

Steps:

1. In a 9×13 glass dish place your tomatoes, fresh basil, onion, and garlic heads face down. Drizzle a generous amount of olive oil back and forth a few times. Dash a few times with salt and pepper.

2. Bake at 400 for 40 to 45 mins. Or until tomatoes are soft.

3. Squeeze out your garlic in a medium sized bowl and add the rest of the contents. Add your chicken broth and blend with a hand mixer.

4. Once completely blended add to medium sized pot. Bring to a simmer and add 3/4 to 1 cup of heavy cream. Season with salt and pepper and add a few pinches of sugar. Allow to simmer for 15 mins.

5. Garnish with fresh chopped basil and a drizzle of heavy cream. Serve with a yummy, crispy, gooey, grilled cheese sandwich. Enjoy!

Thai Rice Noodle Soup With Red Curry

The Wild Gems2 Comments

What You Need:

1 lb to 1 1/2 lbs of cooked chopped chicken breast or tenders (shrimp would be delish with this too)

click here for my cheat sheet on not overcooking your chicken

1 pack of rice noodles (usually a pack is 6.75 oz, but I only add 3/4 of the pack of rice noodles)

6 cups of chicken broth

3 tablespoons of red curry paste or green curry paste (I’ve tried this recipe with both)

1 red bell pepper chopped up

1 tablespoon of grated ginger (optional)

1/2 to 3/4 sweet onion chopped

4 cloves of garlic minced

1 can coconut milk unsweetened (not the fat free either)

3 teaspoons of light brown sugar give or take

1 tablespoon of fish sauce

Salt and pepper for taste

1 tablespoon of chopped cilantro plus more for garnish

A handful of freshly chopped basil (optional but recommend)

Thinly sliced green onion for garnish (optional)

Steps:

1. Cook your chopped chicken on a nonstick skillet on low medium heat for 6 minutes, seasoning with salt and pepper. Set aside.

2. In a large pot drizzle 3 to 4 tablespoons of olive oil. Sauté the onion, bell pepper, and garlic until soft. Stir in the red curry paste and ginger if using for about 1 minute.

3. Add your chicken broth and coconut milk. Add the brown sugar and fish sauce. Seasoning with salt and pepper. Bring to boil, then to a low simmer for 10 minutes to allow the flavors to mix together.

4. Add 3/4 of your packed rice noodles to the pot and 1 tablespoon of chopped cilantro. Allow to cook for 5 minutes. Remove from heat and add your chicken. Mix well.

5. Serve immediately in bowls with fresh lime juice, chopped basil, sliced green onion, cilantro, and ENJOY!

Roasted Poblano And Chicken Chili Soup With The Use Of A Crockpot

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Love when you discover a delicious recipe on accident! I call this a chili soup because my intentions were to make a chili but at the end of this whole thing the consistency was more like a soup, but I was not upset! This is so good! With the perfect amount of heat! I hope you enjoy this recipe!

Total Cook Time: 6 hours and 15 minutes

What You Need:

A crockpot***

1 1/2 – 2 1/2 lbs of chicken thighs (not breasts or tenders)

1 4oz can of green chiles

1 1/2 cup of chicken broth low sodium

5 poblano peppers

1 8oz block of cream cheese

1/2 to 1 cup of frozen corn

2 15.5oz cans of Bush’s Best White Beans in Chili Sauce

1 tablespoon of olive oil

For The Spices:

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of thyme

1/2 teaspoon of turmeric

1/2 teaspoon of basil optional

Toppings (Definitely Would Not Skip):

Freshly Diced avocados

Shredded Monterey cheese or Pepper Jack for even more of a kick

Fresh Chopped cilantro

Crushed up tortilla Chips

Steps:

1. Add your chicken thighs, chicken broth, Green Chiles, 1 poblano pepper with the top cut off and seeds removed, the olive oil, and spices. Set for LOW at 6 hours.

2. At 4 1/2 hours, line a cooking sheet pan with foil and place the remaining 4 poblanos on the pan. Broil both sides (3- 5 mins on each side) until charred. Immediately place the peppers into a large ziplock bag and allow to steam for 10 mins. After the 10 minutes, peel the skin and cut in strips.

3. By now there should be about an hour left to cook. Quickly open the lid and add the block of cream cheese, the 2 cans of beans undrained, the corn, and the roasted poblano peppers. Place lid back on crockpot adding about 15 to your cooking time. (Total crock pot time 6 hours and 15 minutes)

4. Turn crockpot off, remove lid, and begin to mix and shred the meat. Taste and add additional salt or spices as needed.

Serve immediately with fresh cilantro, Monterey cheese, and diced avocado!

So good!

Note: if this is too spicy, just add a dollop of sour cream to your serving. Enjoy!

Lasagna Soup

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What You Need:

12 lasagna noodles broken up into little pieces

1 pound of ground beef

1 pound of sausage

1 medium onion cut in half and sliced in pieces

4 garlic cloves chopped

1 6oz can of tomato paste

1 tablespoon of oregano

1 tablespoon of thyme

3 tablespoons of olive oil

1 teaspoon of Salt

1/2 teaspoon of pepper

4 cups and 3/4 of chicken stock

1/2 cup of heavy cream

Ricotta Dumpling’s so good

1 cup ricotta cheese

1/2 cup of Parmesan Cheese

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 tablespoon of Italian seasoning

A few pinches or fresh chopped parsley

Steps:

1: In a large dutch oven pot sauté the onions with the olive oil, garlic, oregano, and thyme until softened.

2. In a separate pot cook the lasagna noodles as directed, drain, and set aside.

3. In the Dutch oven add both the ground beef and sausage, the salt and pepper, and cooking until all brown and mixed well. Drain the fat.

4. Next add the tomato paste, the can of crushed tomatoes, some chopped fresh parsley, and the chicken stock. Allow to simmer for 20 mins.

5. While the soup is simmering, in a small mixing bowl add the ingredients for the ricotta dumplings and mix throughly. Set aside. Taste it, it’s so good! Would be great on Bruschetta too!

6. Add the heavy cream and mix well. Then add the lasagna noodles and simmer for 5 mins.

7. Serve in bowls with dollops of the ricotta mixture.

Enjoy!

Chicken And Dumplings

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What You Need:

For The Chicken Soup

2 to 3 lbs of chicken drum sticks and chicken thighs ( I get one pack of drumsticks and one pack of just chicken thighs. As long as the weight combined is 2 to 3 pounds)

1/2 cup of chopped carrots

1/2 cup of chopped celery

1/2 cup of apple cider or apple juice

6 cups of chicken broth

1 medium onion finely chopped

4 to 5 garlic cloves finely chopped

4 tablespoons of unsalted butter

2 tablespoons of olive oil

1/2 teaspoon of thyme

1/4 teaspoon of turmeric

1 teaspoon of oregano

1/2 cup of half and half

Salt and pepper for additional seasoning

For The Dumplings

1 1/2 cups of flour

1/2 cup of corn meal

1 tablespoon of baking powder

1 teaspoon of salt

1/2 teaspoon of pepper

1 1/2 cups of half and half

A handful of chopped fresh parsley

Steps:

1. Chop up all your veggies (onion, celery, carrots) and place in a bowl. Combine your spices and place in a separate small bowl.

2. Heat up a large skillet on medium high heat. Melt 2 tablespoons of butter and add a tablespoon of olive oil to the skillet. Brown both sides of the drumsticks. Remove from skillet and place on a sheet pan lined with foil. Add 2 more tablespoons of butter and 1 tablespoon of olive oil and sear both sides of the chicken thighs. Then place on the sheet pan with drumsticks.

3. In the same skillet sauté the veggies until softened. Add the spices to the veggies and mix well.

4. Heat up a large pot on medium high heat and add the chicken broth and apple cider. Add the veggies along with the remaining oils from the skillet to the pot. Next add all the browned chicken. Reduce heat to low once it begins to boil. Cover lid loosely and cook chicken for 25 mins. (ensure it’s on a simmer, not a full blown boil)

5. At the 15 minute mark add the oregano and begin to season with salt and pepper. Tasting the broth until desired flavor.

6. While the chicken is simmering combine all the ingredients for the dumplings in medium bowl and mix well. Set aside.

7. The chicken should be done by now. You will know the chicken is complete when the meat pulls easily off the bones (again, simmer close to 20 to 25 mins) Remove chicken from the pot and begin to shred the chicken, discarding the bones.

8. Add the 1/2 cup of half and half to the pot and then add the chicken. Keeping the pot on a very low simmer. Begin to add tablespoon size dollops of dumpling mixture. Until the surface is covered in floating dumplings.

9. Lightly place cover on pot and simmer for 15 mins. Checking periodically and probing to check if the dumplings are fully cooked.

10. Remove from heat and allow to rest for 5 to 10 minutes.

Serve and enjoy!

Easy Chicken Noodle Soup

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What You Need:

1 carton of chicken stock (Swanson 32oz)

4 cups of water

4-5 carrot sticks cut and peeled

7-8 garlic cloves peeled (optional to cut)

2 celery sticks chopped

1/4-1/2 of a sweet onion chopped

2 tablespoons of chicken flavor bouillon (I use knorr)

1/2 teaspoon of fennel

1 stick of unsalted butter

Salt and pepper for taste

1/2 bag of egg noodles

Half of Rotisserie chicken shredded

Steps:

1. In a large pot add the stick of butter with onion, garlic, carrots, and celery. Sauté until soft.

2. Add chicken stock, 4 cups of water, and chicken seasoning, and fennel. Bring to a boil.

3. Add egg noodles to soup and allow to cook. For about 15 mins. Next add in the shredded chicken and allow to simmer for an additional 5-8 mins.

4. Season with additional salt and pepper if needed. Serve hot.