Divas Can Cook – Homemade Chicken Noodle Soup Recipe. It’s been a really lazy, cold, & quiet (Isaac is at his grandparents) Sunday afternoon at my house. It’s rare that the house is clean AND I don’t have anything on my schedule ALL AT THE SAME TIME. I didn’t know what to do with myself after wasting time catching up on reality shows and reading so I made this homemade chicken noodle soup. This is one of my favorite chicken noodle soup recipes, yep, even better than my grandmother’s version that I posted (sorry grandma) It does take a lil time since you have to roast the chicken and simmer the broth, but it’s so worth it. It’s full of flavor and downright comforting! This easy chicken noodles soup is full of roasted chicken, sauteed carrots, garlic, onions and celery all simmered in a flavorful, seasoned homemade broth.
Is it wrong that I’m kinda hoping someone will call me and tell me they aren’t feeling well so that I can rush over with this soup??? Watch me make this homemade chicken noodle soup from start to finish! Cook time. Season with Spice - Features: Homemade Mushroom Soup. The essence of the Christmas season should be about spending time, not money. Spending time away from work, with family and friends and a glass of eggnog. Spending time in the kitchen, slowing down, learning new dishes and relearning others, cooking from scratch for your loved ones to enjoy.
Spending time smiling, laughing, remembering the joy this season brings each year. And the season of spending time warming up with warm drinks and warm soups. One of my favorite warming dishes – Homemade Mushroom Soup. Fresh, firm and plump mushrooms – swiss brown, white button, shiitake, portobello or a mix of them all – soaked in milk and cream, spiced with aromatic thyme and bay leaf, and a dash of freshly ground pepper and a pinch of Christmas nutmeg. You’ll never look at another can of mushroom soup again. Homemade Mushroom Soup by Season with Spice Serves 2 as appetizer Method: 1. Looking for more delicious soups? Cream of Mushroom Soup. Friday, October 16 I know, I know…another soup recipe! Apparently there is a theme to my cooking lately…an unplanned theme, but a good one nonetheless. Tonight I made cream of mushroom soup. This is one of my favorite kinds of soup, and this recipe was perfect. Quick note, all of the soups I shared this week can easily be made vegetarian by substituting in vegetable broth.
Anyway, I’m sure you want the recipe, so here goes! I found it on Simply Recipes…Elise is one of my blogging buddies whom I have had the pleasure of actually spending some time with. Cream of Mushroom Soup Author: Jane Maynard Recipe type: Main Dish, Soup 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)1 tablespoon lemon juice1tablespoon butter2 finely chopped shallots (the recipe only called for 2 TBSP…I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!)
Mallory's Award Winning Chili! Taco Soup. I am always looking for new soup recipes as well as Mexican recipes. My friend Jen told me about a taco soup recipe she tried and loved so I was excited to make it. I adapted the original Food Network recipe quite a bit to suit my families tastes. The recipe called for a packet of taco seasoning but I don’t like the taste of store bought taco seasoning so I made my own.
I thought it was strange that the recipe called for a package of ranch dressing mix but it really did add a nice zing to the flavor of the soup. It was really thick and hearty, almost like a chili, and so delicious – we all loved it. Taco Seasoning: 1 tsp of cumin1 tsp of oregano1 tsp of chili powder1 tsp of paprika1 tsp of garlic powder1 tsp of onion powder1 tsp of corianderSea salt and freshly cracked pepper, to taste Soup: Heat a Dutch oven over medium heat then add the ground beef. Toppings: Corn tortilla strips (directions below)Sour creamSharp cheddar cheese, shreddedGreen onions, diced While the soup is simmering.
La Madeleine's Country Potato Soup Recipe. La Madeleine’s Country Potato Soup is a wonderful creamy and rich potato soup. This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery and Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup! Links of Interest History of the potatoHistory of soupsHistory of Soups by CheftalkBennigan’s Ultimate Baked Potato Soup la Madeleine’s Country Potato Soup Author: Chef Remy Schaal via CopyKat Recipes Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Soup Recipes Prep time: 10 minutes Cook time: 40 minutes Serves: 6 la Madeleine’s Country Potato Soup is a rich and creamy potato soup, that is not to be missed. Ingredients 1/8 cup unsalted butter2 leeks, thinly sliced1 large yellow onion, sliced1 1/2 quart chicken stock4 large peeled potatoes, sliced evenly in 1/4 inch slides2 sprigs fresh thyme1/2 cup heavy cream1 cup cheddar cheese1/2 cup bacon cooked and dicedsalt to taste.