Lemon Chicken Soup with Rice

 

1–2 Tbsp. butter or oil

2 ribs celery, diced

1 large yellow onion, diced

2–3 cloves garlic, minced

½ tsp. kosher salt

¼ tsp. black pepper

1 tsp. dried dill

8 cups chicken broth

¼ cup uncooked rice

2 cups shredded, cooked chicken

2 cups finely chopped kale leaves

2–4 Tbsp. fresh lemon juice

 

Heat large stock pot to medium heat.  Add oil or butter.  Add chopped celery, and onion.  Saute 3-4 minutes until tender.  Add garlic and stir for 30 seconds more. Stir in salt, pepper and dill.  Add broth, stirring to scrape any bits off the bottom of pot.

Bring soup to a boil and reduce to a low simmer. Add rice and stir occasionally until cooked through (about 20 minutes.)

While soup is simmering, wash kale leaves and use a sharp knife to remove leaves from stems. Holding leaves tightly together, finely chop into very small pieces.

After rice is cooked through, add chicken and kale and stir for 1-2 minutes until chicken is heated through and kale is wilted.  Remove soup from heat and stir in lemon juice to taste. (A little grated lemon zest would be good, too!)

Makes about 8 cups of soup, and even though it’s broth-based, with the rice absorbing liquid, it can become quite thick the longer it cooks.  If you’d like to thin it out a bit, or extend serving sizes, feel free to add more broth to your liking.

This recipe can be found here. 

Red Lentil Soup with North African Spices

 

4 Tbsp butter or olive oil

1 large onion, chopped fine

Salt and pepper

¾ tsp. ground coriander

½ tsp.  ground cumin

¼ tsp.  ground ginger

⅛ tsp.  ground cinnamon

Pinch cayenne

1 Tbsp. tomato paste

1 garlic clove, minced

4 cups chicken broth

2 cups water

10½ oz. (1½ cups) red lentils, picked over and rinsed

2 Tbsp. lemon juice

1½ tsp. dried mint, crumbled

1 tsp.  paprika

¼ cup chopped cilantro

Melt 2 Tbsp. butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.

Add coriander, cumin, ginger, cinnamon, cayenne, and ¼ tsp. pepper and cook until fragrant, about 2 minutes.

Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer.

Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

This recipe can be found here.

Rainbow Soup

1 medium onion, chopped

2 stalks celery, chopped

1 Tbsp olive oil

4 cloves garlic, pressed

1 med red bell pepper, chopped

1 cup carrot, chopped (or pumpkin)

1 heaping Tbsp paprika

3 tsp turmeric

½ tsp cinnamon

1 bay leaf

A little hot sauce

1 (15 oz) can tomatoes, chopped

5 cups broth

1½ cups spinach

Salt and pepper, to taste

In large pot, place oil, onion and celery.  Cook on low heat for 5 – 10 minutes to develop more sweetness in the onion.

Add garlic and turn up heat to medium.  Cook for a minute or so; add peppers and carrots.  Cook another minute or two and add the spices.  Stir and cook until fragrant – another minute or so.

Add tomatoes and broth; simmer 15 minutes.  Add spinach; simmer 5 minutes more.

If adding cooked cubed meat (i.e. chicken or turkey) , add at this time.

Adjust seasonings as desired.

Makes approximately 9 cups of soup.

Clara's Chicken Soup

1 chicken breast
1 pkg Ranch dressing mix
3 cups chicken broth
1 cup frozen broccoli
1 handful noodles

Place chicken, dressing mix and broth in crockpot and cook on high for 3 1/2 hours.

Shred chicken.  Add broccoli and noodles and continue cooking til tender.

White Chicken Chili

1 Tbsp. extra virgin Olive Oil

1 lb. boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz. can green chilies

½ tsp. each cumin, oregano, coriander and salt

fresh cracked pepper

1 lime

½ cup chopped cilantro

16 - 32 oz chicken broth (less if you want it thick, more if you want it soupy)

Condiments: (in addition to measurements above)

Sour cream, chopped cilantro, shredded pepper jack or Jack cheese, avocado and/or tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. 

Sprinkle chopped chicken with a little salt and pepper; add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. 

Remove from heat and add the juice from one lime and cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments.

Makes about 8 cups of soup.

This recipe can be found here.

Black Bean Soup

1 Tbsp. olive oil

4 large cloves garlic, roughly chopped

¾ cup diced carrots (about 2 med carrots)

¾ cup diced celery (about 2 ribs)

1 cup diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp. black pepper

½ tsp. chili powder

¼ tsp. cumin

½ tsp. dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and sauté 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 cups soup.

This recipe can be found here.

Creamy Corn Chowder

2 Tbsp. butter

¼ cup all-purpose flour

1 cup water

2½ cups milk

2 tsp. chicken base

½ lb. bacon (optional)

1 small onion, minced

2 red potatoes, diced into small cubes

2-3 cloves garlic, minced

1 can corn, drained or about 1 1/2 C frozen fresh corn

Salt and pepper to taste

A few dashes of hot sauce

Fry bacon until crisp.

In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps.

Add milk and chicken base or bouillon and bring to a simmer.

Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender.

Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste.

Start with about ¼ tsp. salt, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Serves 6-8.

This recipe can be found here.

Sunday Beef Stew

1½ -2 lb. lean stew beef, cut into even smaller bite-sized pieces

4-5 medium red potatoes, chopped

4-5 medium carrots, peeled and chopped

4 stalks celery, chopped

2 cups roughly chopped onions, one large or 2 small

4-5 cloves garlic, minced

2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)

1 10-oz. can condensed tomato soup

10 oz. water (just use the can from the tomato soup to measure)

1 tsp. basil

2 beef bouillon cubes (or 2 tsp. beef base)

1/2 tsp. freshly ground black pepper

Preheat oven to 350°

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours.  (Or cook  in a slow cooker on low for 9-10 hours or high for 5-6.)

Remove from oven and serve.

This recipe can be found here.

Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.

Tuscon One Pot

Ingredients

1 Tbsp. olive oil

1 lb. turkey sausage, casing removed

1 small onion, chopped

2 garlic cloves, chopped

3 (15-1/2-ounce) cans great northern beans, undrained

1 (14-1/2-ounce) can diced tomatoes, undrained

2 cups chicken broth

1 tsp. Italian seasoning

¼ tsp. black pepper

2 cups fresh spinach, washed and patted dry

In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.

 Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

found on this website

Chicken Noodle Soup Mix

2 Tbsp. dried minced onions

2 Tbsp. chicken bouillon

2 tsp. celery flake

1 tsp. pepper

4 cups egg noodles.

Layer the ingredients in the order given into wide mouthed 1 quart canning jar.  Pack each layer in place before adding the next ingredient.

Attach tag with cooking instructions.

Chicken Noodle Soup

1 jar Chicken Noodle Soup Mix

2 (5 oz.) cans chicken

Bring 10 cups of water to a boil in a large pot.  Add the Chicken Noodle Soup Mix.  Add chicken, breaking it up well with a fork.  Bring to a boil and simmer uncovered for 12 – 15 minutes or until noodles are tender.

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, or fresh if in season
Crumbled tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. 
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, sprinkle tortilla chips over soup.


(found on this blog)

Loaded “Baked Potato” Soup

1 lb. baking potatoes, cubed

2 cups chicken broth

1 cup milk

3 slices bacon, cooked or ham, cubed

1 cup grated cheddar cheese

¼ cup sour cream (optional)

Place cubed potatoes into large microwave bowl.  Microwave on high for 5 minutes, stir halfway through.

Add broth and milk; stir.  Microwave 10 minutes more, stirring halfway through.

Meanwhile, cook bacon and crumble.

Crush potatoes with potato masher.  Add crumbled bacon and grated cheese.

Add sour cream as desired.

Brenda's Chicken Noodle Soup

Brown chicken in ¼ cup margarine.  Season.

Add:

14 cups water

7 tsp bouillon

3 Tbsp dried onions

2 Tbsp celery flakes

1½ tsp garlic salt

1¼ tsp poultry seasoning

Simmer 2 – 2½ hours.

Pick chicken into bite size pieces.  Pour broth through strainer. 

Make noodles.

Combine 2 eggs, ½ tsp salt, 1 1/3 cup flour.  Roll out; cut into thin strips.  Separate and add to broth.

Boil 5 minutes.  Add chicken and serve.




Recipe from my friend, Brenda!

Chicken Barley Chili

1 can (14.5 oz.) diced tomatoes with chilis, undrained

1 jar (16 oz.) salsa or tomato sauce

1 can (14.5 oz.) chicken broth

4 cups water

1 cup barley

1 Tbsp. chili powder

1 tsp. cumin

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

1 can (15.25 oz) sweet corn, undrained

3 cups cooked chicken breast, cut into ½ inch pieces (about 1 1/2 lbs)

Toppings: (optional)

sour cream, shredded cheese

In a large stockpot, combine the first 7 ingredients. Bring to a boil, then cover and simmer on low heat for approximately for 40 minutes.  Add black beans, corn, and chicken, then bring to a boil again.  Reduce heat, cover, and simmer on low for an additional 5 minutes.  Check barley to make sure it is soft and cooked through.  Chili will thicken upon standing; if you like, thin with additional water.  Serve hot, topped with sour cream, and/or cheese.  


Makes 11 (1 cup) servings.


(Recipe found on the back of the Quaker Medium Barley box.)

Mushroom Barley Soup

1 cup navy beans, soaked

½ cup pearl barley

1 lb mushrooms, sliced

1 tsp garlic salt

1 (8 oz) can tomato sauce

2 qts. (8 cups) chicken broth

Chicken or turkey, cooked and cubed or shredded

Broccoli or other veggies

Soak beans overnight and rinse well.  (Alternately, place beans in pan, cover with cold water, boil 2 minutes and soak for 2 hours.)

Place beans, barley, mushrooms, garlic salt, tomato sauce and broth in large pot.  Slowly bring to a boil.

Simmer covered for 2 hours (or longer.)

Add cubed or shredded poultry and veggies.  Heat through

Season to taste with hot sauce.

Improves with reheating.

Butternut Squash Soup

1 (2-3 lb.) butternut squash, peeled and seeded

2 Tbsps. unsalted butter

1 medium onion, chopped

6 cups chicken stock

nutmeg

salt and freshly ground pepper

Cut squash into 1-inch chunks.  In large pot melt butter.  Add onion and cook until translucent, about 8 minutes.  Add squash and stock.  Bring to a simmer and cook until squash is tender, about 15-20 minutes.

Remove squash chunks with slotted spoon and place in blender and puree.  Return blended squash to pot.  Stir and season.


This recipe was found at this website -> butternut squash soup