Chicken Soup is Good for What Ails You! After the aspirin, the Tylenol, the decongestants, the cough suppressants, and all those other over-the-counter cold remedies, in the end there is universal agreement that nothing is better than a bowl of steaming homemade chicken noodle soup when you have a rotten winter cold!
So when drafting the outline for a new soup book (working title—Soup Nights), one of the first entries I made was for a hearty chicken noodle soup jazzed up by the addition of some sautéed mushrooms and a good dusting of Parmesan cheese. What gives this soup such a robust and luxuriant flavor is the easily made chicken stock that forms its foundation. You start with good purchased stock (like Swanson’s, my favorite, or College Inn) add fresh chicken, root vegetables, and herbs to it, then simmer the mixture for an hour or more.
The resulting stock rivals many that are far more time consuming to prepare. The rest is easy. Print This Recipe 1. 2. 3. 4. 5. 6. 7. Turkey enchilada verde soup. Three weeks ago on a Friday, I found myself back in Texas so I could give my talk at the University of Texas at Arlington.
It went well and the students seemed to enjoy the subject matter—though who doesn’t enjoy talking about cheese enchiladas, old friends, grandparents and recipes? In any case, because I’d been a nervous wreck leading up to the talk, I hadn’t spent much time focusing on anything else that was going on in the world. So imagine my surprise when I woke up on Saturday to the news that a big storm was heading to New York City. The reports coming from the East Coast were full of panic and fear—I began to worry. There was talk of high winds breaking windows, power outages, and more. As it happened, my apartment was without power for four days, which would not have been fun. There are still plenty of people without electricity, without running water, without heat, and without homes—it’s devastating to hear the news. Vegan Coconut Curry Lentil Soup. It’s grey and cold in Sydney this week.
Not anything like what’s going on in North America at the moment, but I suppose everything is relative, right? When you go from blistering heat to cool and rainy virtually overnight, I suppose you crave warm comforting food, no matter where in the world you are and what season it is! This lentil soup is thick and spicy- so it’s perfect when it’s cold outside. I actually used a whole teaspoon of red chili flakes, making it just hot enough to make our noses tingle a little bit while eating it.
I halved the amount in the recipe below, but feel free to kick it up a notch if you like things on the spicier side. I’ve been trying to eat more lentils lately. Tomato and Bread Soup (Pappa al Pomodoro) Recipe. Given that the primary ingredient in this soup is tomato, the quality of tomatoes you use is vital to the taste of the soup.
Use a good quality canned tomato such as a San Marzano or Muir Glen. If using fresh tomatoes, use very ripe, in-season tomatoes. Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)3 bay leaves2 cups of chicken stock2 more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1/2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish *To prepare fresh tomatoes for this recipe, cut out the stem end, score the bottoms with a sharp knife.
White Chicken Cream Cheese Chili. Navy Bean Soup Recipe : Food Network Kitchens. Roasted Red Pepper Soup. This soup is an excellent source of healthy vitamins – and it's delicious!
If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up. Roasted Red Pepper SoupGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts Calories: 138 • Fat: 3 g • Protein: 3 g • Carb: 21 g • Fiber: 3 g Ingredients: Cover the bowl with a lid or a dish to make it airtight to build up steam.
Heat 1 tsp of oil in a large heavy pot over medium-high heat. With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Roman Egg Drop Soup - Recipe. Chickpea Soup with Crispy Kale. User reviews made it?
RATE IT! By Bensonbumpkin, 3/11/2013Was drawn to the recipe because of the chickpeas but will stay with it as a nice hearty alternative to tomato soup. I loved the rosemary. Used a couple of very ripe tomatoes I had on hand instead of the canned and the result was a fresh, tasty and satisfying soup. How to Make Vegetable Stock. Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock.
If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor. Ingredients 1 ounce dried mushrooms*4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional)Salt2 large garlic cloves, smashed (can leave skins on)2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1/2 cup chopped parsley *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables. Method 1 Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Slow-Cooker Chicken Tortilla Soup Recipe. Chipotle Turkey Pozole Recipe.