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chicken noodle soup

ingredients

  • chicken breasts (4-6)
  • carrots (2-3 medium)
  • celery (4-5 stalks)
  • onion (1 medium)
  • spaghetti noodles (broken into 1-2 inch pieces)
  • chicken stock/broth (8 cups or more)
  • fresh parsley, other herbs, salt, pepper

directions

  1. finely chop onion, carrots and celery
  2. cube chicken (we prefer smaller pieces)
  3. heat olive oil in a large pot
  4. saute onion, carrots and celery until it begins to soften
  5. add chicken and saute until browned
  6. add stock and scrape any bits from the bottom of the pot
  7. cook for 20+ minutes until all ingredients are softened
  8. add noodles and cook for an additional 10-15 minutes
  9. add parsley, other herbs, salt, pepper to taste
  10. enjoy

variations

  1. before adding the stock, we sometimes deglaze the pan with a little white wine

broccoli cheddar soup

 

 

 

 

ingredients

  • broccoli florets (from 3-4 crowns)
  • 1/2 small onion
  • 2 ribs celery
  • 1 large carrot
  • 2 potatoes-cubed (red or yukon)
  • milk (1-2 cups)
  • chicken or vegetable stock/broth
  • 1-2 cups cheddar cheese
  • flour
  • butter

directions

  1. dice onion, celery and carrot and saute in a pan with olive oil until soft.
  2. add potatoes and broccoli florets.
  3. cover with stock/broth and bring to a boil.
  4. simmer until everything is soft.
  5. blend mixture in a food processor until smooth. Set aside.
  6. add a pat or two of butter to the pan and once melted, sprinkle 1-2 tablespoons of flour and whisk until a paste is formed.
  7. with heat on medium high, slowly add milk to the paste while whisking.
  8. keep adding milk and whisking until all is combined and starts to thicken.
  9. add in cheddar cheese and melt.
  10. add in broccoli puree and stir to combine.
  11. add salt and pepper to taste.
  12. enjoy!

potato, broccoli, leek soup

This is a family staple-quick, easy, healthy and delicious! We wing it every time we make it so use this recipe as a guide and change it up as you like.

ingredients

  • 6-8 potatoes-cut into large chunks (red or yukon gold are best)
  • 2 cups broccoli florets
  • 2-3 leeks-sliced
  • 4-6 cups chicken or vegetable stock/broth
  • olive oil
  • 1/2 cup milk
  • bacon (optional topping)
  • salt, pepper, herbs (chives, thyme and parsley are good choices)

directions

  1. heat olive oil in a pan and saute leeks until soft.
  2. add potatoes and broccoli, stir.
  3. add chicken broth to cover the potatoes and broccoli and bring to a boil.
  4. simmer until potatoes and broccoli are soft.
  5. puree mixture in food processor until smooth and add back to the pot.
  6. with heat on medium-low stir in milk (enough to smooth out the soup and make it a little creamier), salt, pepper and herbs of your choice
  7. if using bacon as a topping, cook bacon and crumble it on top of the soup.
  8. we often serve this with warm, homemade wheat bread or a delicious crusty bread from the store
  9. enjoy!

chicken chili

ingredients

  1. ground chicken (about 2lbs)
  2. kidney beans (2 cans)
  3. chopped tomatoes (1 can)
  4. onion (1 medium)
  5. tomato sauce (8 oz. can)
  6. chili spice packet or your own mix of chili powder, cumin, cayenne, garlic powder

directions

  1. finely chop onion and saute in a pan with olive oil
  2. add chicken and brown
  3. place mixture into a crock pot and add all remaining ingredients and combine
  4. place the crock pot on high for 4-5 hours and switch to low to simmer until ready to eat
  5. serve with homeade corn bread and your choice of toppings: green onions, fresh tomatoes, avocado, sour cream, cheese
  6. enjoy