Recipe of the Week: Home-style Chicken Soup

Ingredients:

3-4 lbs bone-in chicken (use a whole chicken or just breasts and thighs)
Water (approximately 4 quarts)
1 onion, rinsed, roots and skin removed, onion chopped
The skin and top layer from an onion, rinsed, (remove the paper sticker from the grocers!!)
1 handful of parsley, rinsed, left whole
2 whole cloves (or use add 1/8 t of ground cloves with the thyme)
2 t whole pepper corns
2 bay leaves
6 large carrots, peeled and sliced
3 celery stalks, trimmed and sliced
1/4 cup celery leaves, minced
2 t dried thyme, crushed
Kosher salt to taste
Pinch of rubbed saffron threads

For the directions, click here.


Small Batch Corn and Potato Chowder

Ingredients:

6 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trim off some of the larger sections of fat
1 t olive oil
2 cups medium onion, chopped
1/2 cup celery, chopped
2 (15 oz) cans creamed corn
1 (11 oz) can sweet corn, drained
4 cups red potatoes, skin on, chopped to fit on the spoon size chunks
2 cups whole or 2% milk
2 cups chicken stock, unsalted is always good, add salt later if you need to
2 T fresh parsley, rinsed, dried, and chopped
1 t thyme
6 drops Tabasco sauce
Fresh cracked black pepper to taste
2 T butter
2 scant T flour
1/4 cup heavy cream Read More


Bok Choy and Mushroom Adobo Soup

Ingredients:

1/3 cup soy sauce, reduced sodium
1/3 cup rice vinegar
4 large cloves of garlic, thinly sliced or rough chopped
1 bay leaf
2 T olive oil
1 1/2 cups yellow onion, chopped
4 oz maitake mushroom, cleaned root ends removed, pieces separated
4 oz white beech mushroom, cleaned, root ends removed, stems separated
8 oz baby bok choy, sliced on the diagonal into 1-2 inch wide strips
4 cups chicken stock, reduced sodium
4 green onions, white and light green, thinly sliced
Chili garlic sauce
1 cup uncooked brown jasmine rice to be cooked according to package directions Read More


Reasonably Quick Chicken Noodle Soup

Ingredients:

2 T butter
1 lb boneless skinless chicken, white and/or dark meat
1 1/2 cup onion, chopped, either white or sweet
1 cup celery, chopped, include some delicious leaves
3 slender carrots, peeled and sliced on the diagonal into bite sized pieces
6 cups unsalted chicken stock
1 bay leaf
1 t thyme
1/4 t black ground pepper
1 pinch of ground cloves
1 goodly pinch of saffron
Salt to taste
1 T fresh parsley, or 1 t dried parsley
3 oz medium egg noodles (or 6 oz for thick stewy soup) Read More



Recipe of the Week: Leftover Turkey and Tortellini Soup

Leftover Turkey Tortellini SoupIngredients:

6 cups chicken or turkey stock
1/2 red bell pepper, deseeded and chopped
1 medium onion, chopped
2 t ground garlic
1 t dried thyme
1 t dried basil
1/2 t dried Mediterranean oregano
1/4 t dried rosemary
1/4 t ground black pepper
2 cups leftover turkey, chopped or shredded
9 oz cheese tortellini
2 cups tightly packed fresh spinach, large leaves torn in half

For the directions, click here.


Butternut Squash Soup

butternut-squash-soup-croppedIngredients:

1 (2 lb) squash
1 T coconut oil
2 large shallots, minced
1 garlic clove, minced
2 cups chicken stock, low sodium
1/4 cup white wine
1 t brown sugar
1/4 t salt
1/4 t ground white pepper
2 pinches of nutmeg
1 or 2 pinches of ground cayenne

Garnishes: a pat of butter, toasted pumpkin or other seeds, or lightly toasted shredded coconut Read More



Corn, Tomato, and Green Chile Soup

corn tomato chile soupIngredients:

2 T avocado oil
2 cups onion, chopped
1 red bell pepper, deseeded, deveined, and chopped
1 cup celery, chopped – include some of the delicious leaves
2 t ground ancho chile pepper
1 t ground guajillo chile pepper
1 t cumin
1/2 t ground black pepper
1/4 t ground chipotle chile pepper, or to taste
2 (14.5 oz) cans diced tomatoes
1 (4 oz) can green chiles, chopped, hot or mild
2 cups vegetable broth
1 (11 oz) can sweet corn, drained – or 1 1/2 cups frozen or fresh sweet corn
2 T cilantro, chopped, divided use

Garnish: chopped avocado, sliced jalapenos, cilantro Read More


Pinto Bean Soup

Pinto bean soup2

Ingredients:

1 lb dried pinto beans
cold water
2 T olive oil
1 medium sweet onion, chopped
1 stalk celery, chopped
4 cloves garlic, minced
4 cups chicken stock, low sodium
2 t Mexican oregano
1 1/2 teaspoon ground cumin
1/2 t ground black pepper
6 slices thick meaty bacon, chopped into 1/2 inch pieces
1 (14.5 oz) can tomatoes, diced
1 (4 oz) can mild or hot green chiles, chopped
1/4 t cayenne – or more to taste
1 T cilantro
Sea salt to taste

Garnishes: Mexican melting cheese or fresh crumbling cheese, diced avocado, chopped cilantro, and sliced green onions, pico de gallo, serranos, jalapenos Read More