Curried Chicken Soup

 

Olivia loves this soup

Me too as I love anything with curry - Matt not so much but packed with flavor I love for sickness or just a cozy fall/winter meal.

1 Tbsp. olive oil

1 small yellow onion chopped

2 tsp. curry powder

5 cups low sodium chicken broth

8 oz. carrots, halved lengthwise and sliced (about 1 1/3 cups)

1 cup ditalini or other short pasta

3 cups shredded chicken from 1 rotisserie chicken

2 cups baby spinach

2 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

toasted naan for serving / optional

Heat oil in a heavy-bottomed pot over medium-high.  Add onion and cook, stirring occasionally, until softened, 3-5 min.  Add curry and cook, stirring, until fragrant, about 30 seconds.  Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.

Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes.  Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 min.  

Serve with naan if desired.

makes 4 servings

488 calories / serving

Oct. 2020 Real Simple Magazine

White Chicken Chili

 

6 cans S&W white beans, undrained  (I've used other brands)

1 1/2 lbs. pepper jack cheese, grated

12 oz. medium salsa

3-4 c. cooked and shredded chicken

1/2 Tbsp lime juice

1 bunch cilantro, finely chopped

2 c. sour cream

▢1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.

Salt and Pepper

 (Sandy Hurst Stake RS recipe for our Women's conf.  I added corn as I love corn in white chicken chili)

Mix the lime juice, salsa, cilantro and sour cream in crock pot until blended.  Add the beans, cheese and chicken and mix well.  (I like to put veggies like carrots, bell peppers, and zuchini in my ninja and fine chop them, cook until tender, and add to soup)  Cook on low 5-6 hours or until the cheese is melted and blended in to soup.  If you cook on stove top, stir occasionally as it will stick to bottom and scorch.

• Spice Lovers: If you like heat, I would use a little extra hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained.
• Make Ahead: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat! 
• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food. 

Italian Meatball Soup - Our best bites pg. 105

 Flavorful, bite-sized Italian meatballs are simmered in a tomato and chicken broth soup with garlic, onion and Italian herbs.  You can definitely serve this crowd-pleasing soup for company.  Everyone who tries this soup loves it.  I often double it in two stock pots and have enough to save for later.  One batch makes 3 quarts and serves 8-10.

SOUP:

1 Recipe Italian Meatballs pg. 163 (see below)

1-2 Tablespoons olive oil

1 onion chopped

4-5 cloves of garlic, minced

5 (14 oz cans of chicken broth) (70 oz. or 8.75 cups)

1 cup of water

1 28 can crushed tomatoes

1 Tablespoon Italian seasoning

2 carrots, peeled and diced

1 cup small pasta, uncooked

2 cups spinach, thinly sliced

Italian Meatballs:

(use in soup or for spaghetti and meatballs or topped with marinara sauce and melted provolone in a classic meatball sub sandwhich)

1/2 pound ground beef

1/2 pound Sweet Italian Sausage

2 eggs, beaten

1/4 cup plain bread crumbs

2 Tablespoons freshly grated Parmesean cheese

1 teaspoon basil

1/2 teaspoon parsley

1/4 cup dehydrated onion

1 clove garlic minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1. Turn on over broiler.  Line a baking sheet with aluminum foil and spray with non stick spray.  Set aside.

2. Gently combine all ingredients in a medium bowl. (use meat disposable gloves).  Shape the meat mixture into meatballs.  A cookie scoop is great for helping maintain a uniform size, you can shape to your liking.  Med scoop around 30 balls, and small cookie scoop bit size soup bites... I've done both

3. Place the baking sheet in the oven and cook for 7-10 min. or until the meatballs are becoming brown and gragrant.  If you're going to be simmering the meatballs in soup or some other type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup and release some of their flavor into the cooking liquid.

to freeze meatballs for later:

  Broil the meatballs until just brown and they can hold their shape; they won't be cooked through.  Remove the baking sheet from the oven and allow to cool, then place the entire baking sheet in the freezer and freeze until the meatballs are solid.  Transfer the meatballs to a freezer-safe container and freeze for up to 3 months.  If you're making Spaghetti and meatballs or Soup, drop the frozen meatballs into the simmering sauce and continue simmering until the meatballs are completely cooked.

I typically use ditalini noodles, but any small noodle works~

Pasta e Fagioli Soup

I love love this soup from Olive Garden and feel like this is a delicious match.  I found this recipe from Brittney Allenbach pg. 80 from my MBASA favorites cookbook.  Once I saw the name of the recipe and how people rave about her soup and want more and that it resembles Olive Garden's I wanted to try it.  I think it's more soupy than taco soup, better than minestrone (like the meat), and a fun chili variation...a new easy fav.  I also love how you dump the cans in vs. need any draining!
enjoy


Ingredients:
1 lb. Italian Sausage, 1/2 lb. ground beef
1 onion, diced
1 carrot, julienne
3 celery stalks, chopped
2 cloves of garlic, minced
2 cans diced tomatoes (14.5 oz.)
1 can red kidney beans, with liquid (15 oz)
1 can great northern beans, with liquid (15 oz) [Yes there is such a thing ~]
1 can tomato sauce (15 oz)
1 can of V8 juice (12 oz get reduced sodium) [I couldn't find and used regular]
1 T. Worcestershire sauce
2 cups of water or more depending on thickness
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil [I used dried but I like how the pic above showed fresh basil the best!]
1/2 tsp. pepper [guessed and used my cracked pepper grinder]
1/2 tsp. thyme [big stand out flavor - make sure yours is fresh mine may have been over 5 years old I'm embarrassed to say - next time using fresh thyme]
couple of dashes of cayenne pepper or Tabasco sauce
1/4 lb. ditalini pasta (they look like 1/4 of a macaroni noodle)

Parmesan cheese to top
bread to go with it :)


Cook and drain off fat from beef and sausage.  Add onion, carrot, celery and garlic.  Saute 10 minutes.  Add remaining ingredients except for pasta and simmer for 1 hour (or crockpot all day).  Cook pasta until almost tender (about 6 min.) add to soup and simmer 10-15 min. more.

enjoy

loved the look of this pot of soup - although I used a stovetop pan perhaps I'll do this on my stovetop next round~

Cream of Cauliflower Cheese Soup

This recipe is Heather's favorite and is so delicious.  It came from her Nana and Mom.

1 medium cauliflower, cut in small pieces
1 cup water saved from cooking the cauliflower
3/4 cup chopped onion
1 stick butter or margarine
3 T. flour
1/2 t. Worcestershire sauce
3/4 t. salt
2 cups chicken broth
2 cups half and half
2 cups processed cheese (Velveeta), cubed
Chopped fresh parsley for garnish


Cook cauliflower in water until tender, reserving 1 cup of the cooking liquid.  Melt butter and saute onion until translucent.  Add flour, Worcestershire sauce and salt.  Stir to blend well.  Stir in chicken broth and half and half.  Add the saved water and cauliflower.  Bring to a gentle boil and add cheese. Be careful to not overheat or the soup will scorchStir to melt cheese.  Serve warm.  Serves about 6.

.

Vegetable Chowder

1 cup onions, finely chopped

1 cup finely diced celery

2 cups finely diced potatoes

1 cup diced carrots

1 cup cauliflower, cut in small pieces

1 cup broccoli, cut in small pieces

1 cup summer or zucchini squash, cut small

¾  cup butter

¾ cup flour

1 quart half and half (whole milk works fine)

¼ t. pepper

2 t. salt

1 t. sugar

½ cup frozen peas

Put onions, celery and potatoes in a medium pan and barely cover with water.  Cook until vegetables are tender, about 20 minutes.  Do not drain.

In another pan put carrots with water.  When they have cooked a couple of minutes, add the cauliflower.  When they have cooked a couple of minutes, add the broccoli.  After a couple of minutes, add the squash.  Cook until vegetables are tender.  Drain.   

While all the vegetables are cooking melt butter in large, heavy pan.  Add flour, blend and cook for a minute or two.  Add cream or milk and stir until smooth and thick, using a wire whisk to blend.  Add undrained vegetables, drained vegetables and peas and heat through.  Add salt, pepper and sugar to taste.  If too thick, add milk to thin to a good consistency.   Makes 8 to 10 servings. 

 

Chicken Noodle Soup

The perfect comfort food.

3-4 cups water

4 t. chicken bouillon

2 cups sliced or diced carrots, 3 to 4 carrots

2 cups sliced or diced celery, 3 ribs

¾ cup chopped onion

2 cups dry noodles

3 T. butter

3 T. flour

1 cup milk

2 cups cooked diced chicken - leftover grilled chicken is very tasty 

Heat water and bouillon to a boil.  Add carrots, celery, onions and simmer 10 minutes.  Add noodles and cook through, about 10 minutes more.  Meanwhile, melt butter and add flour to make a roux.  Add milk and stir until smooth and beginning to thicken.  Add to cooked vegetables and noodles.  Stir until broth is smooth and slightly thickened.  Add chicken and heat through.   Add more water if it is too thick.  Season to taste. Makes about 2 ½ quarts. 

The original Lion House recipe uses 2 cans of cream of chicken soup but after reading The Kitchen Counter Cooking School, I make if from scratch and I like it much better. 

Enchilada Soup

Not taco soup and not white chicken chili – this soup has its own delicious flavor. 

2 T. olive oil

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

4 cups chicken broth (1 32-oz. carton)

3 cups shredded and chopped cooked chicken

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can petite diced tomatoes

1 ½ cups frozen corn kernels (about 9 oz.)

1 (7 oz.) can green salsa (La Victoria)

1 T. chili powder

¼ cup cornstarch

¼ cup cold water

½ cup sour cream

Juice from half a lime

¼ cup chopped fresh cilantro

Tortilla chips

Heat the oil in a large stockpot over medium-high heat.  Stir in the onion and garlic; sauté until softened, about 5 minutes.  Stir in the broth, chicken, black beans tomatoes, corn, salsa and chili powder; heat to simmering.

Mix the cornstarch and cold water in a small bowl; stir until smooth.  Stir into the soup and simmer for 10 minutes.  In a bowl, whisk the sour cream and about 1 cup of the hot soup together until smooth.  Stir into the soup until well blended.  This keeps the sour cream from breaking.  Add the lime juice and cilantro and serve.  Serve with tortilla chips.  Serves 6.

From Heather

Tuscan Tomato Soup thanks Jenn

3 T olive oil
2 large onions, diced (I put in my food processor)
5 cups diced seeded tomatoes (may use canned)
3 cups chicken stock
1 jar (6 to 10 oz) roasted red peppers
1 1/2 cups whipping cream
1 cup basil pesto (Costco has this for amazing bulk price vs. the small expensive jars you can buy at the grocery store but you need to use the Costco one up fast/ share with a friend?)
salt and pepper to taste (love my fresh cracked black pepper, and sea salt!)
1 package tortellini (optional), cooked to package directions
Croutons / or homemade rolls



Heat oil. Add onions and cook until translucent. Add tomatoes and allow to warm and simmer. Add chicken stock and red peppers and simmer about 15-20 minutes. Add cream and pesto and blend to desired consistency in food processor*. Return to pot and add tortellini (if desired). Salt and pepper to taste.

*If you don't have a food processor a blender works great *It's yummy served with croutons or homemade rolls for dipping

testimonial:
so I have always HATED tomato soup until I had this after the delivery of Robert from my MBA wife friend Jen Anderson... Thanks for sharing this amazing recipe. It's great in winter, a fun appetizer, and I love the bold red holiday color. It tastes more like spaghetti sauce soup to me and a crowd pleaser for kids adults alike. It makes a ton so it's fun to share, make for a dinner party, or freeze and re-use later.
In fact I plan to make next week - any one want to sample??