How to Make Chicken Stock. Method 1: Leftover Chicken Bones Leftover bones and skin from a cooked or raw chicken carcassCelery (especially celery tops)OnionsCarrotParsleySaltPepper 1 Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley. Cover with water. 2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. 3 Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve. 4 If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.
Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs 1 Coat the bottom of a large stock pot (12 quart), with olive oil. 2 Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. 3 Bring to a boil on high heat and reduce to a low simmer. Let the stock cool in the sealed jars completely before freezing. Italian Chicken Stew. Prepare this comforting stew in a slow cooker, which ensures the meat will emerge tender and full flavored.
Accompany with wide pappardelle pasta to soak up the savory sauce and a simple green salad. Italian Chicken Stew Large pinch of saffron threads 3 Tbs. plus 1/3 cup dry white wine 3/4 cup all-purpose flour 3/4 tsp. kosher salt Freshly ground pepper, to taste 1 chicken, about 3 1/2 lb., cut into 10 pieces and patted dry 1 Tbs. olive oil 1 yellow onion, finely chopped 1 celery stalk, finely chopped 10 garlic cloves, smashed 1/3 cup chicken stock 1 can (28 oz.) diced tomatoes, drained 3 bay leaves 1 1/2 tsp. red wine vinegar Pappardelle pasta for serving In a small bowl, soak the saffron in the 3 Tbs. wine for 20 minutes.
Meanwhile, in a plastic bag, combine the flour, salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the olive oil. Pour off most of the fat from the insert and set the insert over medium heat. Rice Noodles with Fresh Crab. This Thai-flavored salad depends on the availability of very fresh lump crabmeat. Always use pre-cooked, high-quality crabmeat, which is moist and ivory colored. Or, try using mussels in place of the crab: simply steam open 1 lb. (2 kg.) small mussels, and then shell them and toss in with the noodles.
Rice Noodles with Fresh Crab Kosher salt for cooking noodles 1/2 lb. (250 g.) dried flat rice noodles, about 1/4 inch (6 mm.) wide 1/4 cup (2 fl. oz./60 ml.) coconut milk 2-3 Tbs. fish sauce 2 Tbs. fresh lime juice Grated zest of 1 lime 2-4 Thai chiles, sliced (optional) 1 cup (1 oz./40 g.) mung bean sprouts 1/2 English cucumber, cut into paper-thin slices 1/2 lb. (250 g.) fresh lump crabmeat, picked over for shell fragments and cartilage and flaked 1/2 cup (1/2 oz./15 g.) fresh cilantro leaves In a large pot, bring 4 qt. (4 l.) water to a rapid boil.
In a bowl, stir together the coconut milk, fish sauce to taste, lime juice, lime zest and chiles to taste, if using. Saffron Fregola with Seafood. A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia, but you can easily substitute the more common Israeli couscous. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping. Saffron Fregola with Seafood 1 tsp. saffron threads 1/4 cup dry white wine 2 Tbs. olive oil 1/2 lb. medium shrimp, peeled and deveined 1/2 lb. medium scallops, tough muscles removed 1 small yellow onion, chopped 2 garlic cloves, minced 2 cups chicken broth 1 cup fregola (Sardinian couscous) or Israeli couscous Salt and freshly ground pepper, to taste 1/2 lb. clams, scrubbed 2 Tbs. minced fresh flat-leaf parsley Crush the saffron in a small bowl and add the wine.
In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the clams, discarding any that do not close to the touch. Black Bean Soup with Meyer Lemon Crème Fraîche. This hearty soup is perfectly topped off by a zesty dollop of crème fraîche flavored with sweet-tart Meyer lemon. To make the topping, in a small bowl, combine 1/2 cup (4 oz./125 g.) room-temperature crème fraîche or sour cream; the grated zest of 1 Meyer lemon; 1 Tbs. fresh Meyer lemon juice; and a pinch of salt. Black Bean Soup with Meyer Lemon Crème Fraîche 1/2 lb. (250 g.) dried black beans, picked over and rinsed 1 Tbs. olive oil 1 small white onion, chopped 2 cloves garlic, minced 1 small jalapeno chile, seeded and minced 1 tsp. ground cumin 1/4 cup (2 fl. oz./60 ml.) dry sherry 4 cups (32 fl. oz./1 l.) chicken or vegetable broth Salt and freshly ground pepper Meyer lemon crème fraîche (left) 2 green onions, dark and light green parts only, sliced (optional) Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
In a large, heavy pot, warm the oil over medium-high heat. For a smooth soup, remove the pot from the heat and let cool slightly. Clams in Fennel Broth with Parsley Vinaigrette. Serve this light, delicately flavored soup with crusty country-style bread to soak u the broth. You can use mussels in place of the clams, if you prefer; the parsley vinaigrette is also delicious drizzled on sliced grilled chicken or fish. Clams in Fennel Broth with Parsley Vinaigrette For the vinaigrette: 1/3 cup (1/2 oz./15 g.) minced flat-leaf parsley Grated zest and juice of 1 lemon 1 Tbs. extra-virgin olive oil 1 Tbs. 1 clove garlic, minced Salt and freshly ground pepper 1 Tbs. unsalted butter 1 Tbs. olive oil 2 cloves garlic, sliced 2 small fennel bulbs, including stalks and fronds, sliced 2 shallots, minced 1/2 cup (4 fl. oz./125 ml.) dry white wine 1 cup (8 fl. oz./250 ml.) chicken broth 2 lb. (1 kg.) manila clams, scrubbed To make the vinaigrette, in a small bowl, stir together the parsley, lemon zest and juice, oil, mustard and garlic.
In a large, heavy pot, melt the butter with the oil over medium-high heat. Ladle the clams and broth into bowls, drizzle with the vinaigrette, and serve. Poached Chicken Soup with Lemon and Spinach. This is the perfect comfort soup, and it hits the spot on any occasion — after overindulging during the holidays, for example, or just when you feel like a clean, simple dinner with a few close friends. We like to squeeze in a fresh lemon wedge right before eating to brighten the flavor. Poached Chicken Soup with Lemon and Spinach 1 whole chicken, about 3 1/2 lb. 1-inch piece fresh ginger, plus 2-inch piece, finely julienned, for garnish (optional) 1 onion, unpeeled, root end removed and halved 2 celery stalks, quartered 2 large carrots, quartered Handful of stems of fresh flat-leaf parsley 2 sprigs fresh thyme 1 tsp. black peppercorns 1 small bay leaf Sea salt 1 cup baby spinach leaves, coarsely chopped 6-8 lemon wedges 2 Tbs. Place chicken in a large stockpot.
Remove chicken from pot and transfer to a plate. Once chicken is cool enough to handle, use your fingers to remove and shred meat, discarding skin and bones. Turn off heat. Minestrone. There are countless ways to make minestrone, but all successful versions use fresh vegetables, good extra-virgin olive oil, and authentic Parmigiano-Reggiano cheese. This rendition gets extra heft from ham. Serve with crusty bread and pass extra-virgin olive oil at the table for drizzling on top. Minestrone 1 large rib celery 3 Tbs. extra-virgin olive oil 3 canned plum tomatoes, seeded and chopped, plus 1/4 cup (2 fl. oz./60 ml.) of their juice 1 large yellow onion, coarsely chopped 1 potato, peeled and diced 3/4 lb. (375 g.) butternut squash, peeled and diced 1 large carrot, peeled and diced 1/2 lb. (250 g.) green cabbage, finely shredded 3 Tbs. plus 1 tsp. minced fresh rosemary 6 Tbs. (1/2 oz./15 g.) finely chopped fresh flat-leaf parsley Fine sea salt and freshly ground pepper 1 cup (7 oz./220 g.) drained cooked cannellini beans, well rinsed 1/4 lb. (125 g.) green beans, cut into 1-inch (2.5-cm.) lengths 2 small zucchini, trimmed and diced 1 1/2 cups (3 oz./90 g.) cauliflower florets.
Kimchi & Potato Stew. When the raindrops of storm Nemo turned to icy sleet, then light, puffy snow at an increasing speed, I knew that it was the perfect time to hole up in ... When the raindrops of storm Nemo turned to icy sleet, then light, puffy snow at an increasing speed, I knew that it was the perfect time to hole up in the kitchen and cook something good. I was expecting a long, drawn-out affair once I’d decided on kimchi jigae, a homestyle Korean dish. This versatile stew features kimchi in a bubbling pot with great hunks of tofu, often soft mounds of potatoes, sometimes mushrooms, sometimes eggs, and it’s usually simmered with pork. But if you leave out the pork for a Buddha-friendly rendition, as I did, then I guess this is one of the fastest stews in the world to make. It was ready well before the sun set, and as the flurries piled up to soft mountains of snow, the warm, pungent aroma of kimchi broth infused the whole night. a half-empty jar of my own homemade kimchi Total: $9.05 Health Factor.
Chicken Soup with Fennel and Farro. Last week, I cooked for a dinner party. We had roast chicken, stuffed with farro and chestnuts, a thick reduction sauce made from its drippings, and a crisp winter salad ... Last week, I cooked for a dinner party. We had roast chicken, stuffed with farro and chestnuts, a thick reduction sauce made from its drippings, and a crisp winter salad with shaved vegetables not including one stray fennel bulb that had gotten lost in the refrigerator.
The next day, I simmered this soup on the stove with the remnants of the night’s meal. We had gone to see the Nutcracker, and this was our pre-show feast. I dare say that the meal — like that famous Christmas tree that grows big, big, and bigger in the ballet — morphed into something unexpectedly awesome overnight. It all just came together in beautifully orchestrated harmony. I’m not sure if Tchaikovsky would appreciate his elaborate ballet being compared to a humble, peasant-style soup. The stalks even resemble celery, but taste fennel-y Total: $7.65. Pasta Fagioli Recipe - AprilAthena7. Soup for Longevity. Shiitake mushrooms have long been used in traditional East Asian medicine as a tonic to promote longevity. Rich in healthy protein, a number of B vitamins, and dietary fiber, shiitake mushrooms add significant nutrient value, a chewy texture, and naturally smoky flavor to any dish that you add it to. What follows is a pictorial plus instructions on how to create a delicious and most nourishing pot of shiitake mushroom and onion soup.
Hope you enjoy it as much as we do. - Ben Kim Ingredients: 1/4 cup extra virgin olive oil 4 cups yellow onions, thinly sliced 2 cups shiitake mushrooms, thinly sliced 1/4 cup fresh parsley, chopped 4 cups vegetable broth or 4 cups water plus 2 vegetable bouillon cubes 2 tablespoons of miso or den jang paste Directions: In a large pot, heat the oil and cook the onions, shiitake mushrooms, and parsley over medium heat, until the onions are translucent. Add vegetable broth or 4 cups of water plus the vegetable bouillon cubes. Notes: 1. 2. Roasted Butternut Squash & Apple Soup. Mellow-sweet and abundant in cancer-preventing antioxidants like vitamin C and carotenoids, butternut squash makes for a delightfully healthy base for autumn and winter soups.
The following recipe calls for two crisp apples, a simple way to add a hint of sweetness to a velvety squash soup. Enjoy! Makes about 6 servings Ingredients: 2 pounds butternut squash (or pie pumpkin), peeled, seeded and cut into 2-inch chunks (see tip below) 2 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths 2 tbsp extra-virgin olive oil 1 tsp sea salt, divided 1/4 tsp freshly ground pepper 1 tbsp fresh sage, chopped 3 cups vegetable broth Directions: 1. 2. 3. 4.
Serve each portion with a sage leaf on top for garnish. Make Ahead Tip: Cover and refrigerate for up to 3 days. Adapted from the November/December 2009 issue of Eating Well. Roasted Cauliflower and Potato Soup - A Digestive Tonic. Making top notch soup doesn't require formal training or a pint of heavy cream. To make soup that your family and friends will rave about, all you need are a handful of wholesome ingredients: two heads of cauliflower, a couple of Yukon gold potatoes, two shallots or a yellow onion, and a fresh bunch of any favorite herb. As with most soups that include a healthy portion of cooked Yukon gold potatoes, I find that this soup is consistently helpful to those with an inflamed stomach or colon.
Here's an up-close look at our ingredients: And some more zooming in to view our shallots, which are sort of a cross between onions and garlic: If you can't find shallots at your local market, it's fine to substitute with one large yellow or purple onion. Here's what shallots look like when you peel off their outer layer: After giving the cauliflower and potatoes a good wash, chop the potatoes into bite-size pieces and put them in a roasting pan or casserole dish. Next, add the cauliflower florets. Chicken Florentine Soup...Redemption. It's 52 degrees outside. It's cold and rainy and I'm sick. (Siiiiiiiiiiick. Whiny siiiiiiick.) My head is pounding, I have ulcers in the back of my throat, I'm freezing, and my body aches all over. Not even a hot bath helped. I needed soup. A quick flip through "Fresh Food Fast" and I came across a recipe for Chicken Florentine Soup. Chicken Florentine Soup Fresh Food Fast--Weeknight Meals, pg.37 1/2 cup uncooked ditalini (very short tube-shaped macaroni) 1 1/4 pounds skinless, boneless chicken thighs, chopped (I used chicken breast) 3 cups fat-free, less sodium chicken broth 1 cup water 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano 1 (6 oz) package fresh baby spinach. 2 TBS commercial pesto 1/4 tsp freshly ground black pepper 1.
Calories 219 Fat 6.2 grams It was DEFINITELY easy, super yummy, VERY healthy and cheap, cheap, cheap. The kids were skeptics, but even THEY were won over. Noah (7): Ew. I'm totally fine with the bribe. Cream of Zucchini Soup. This simple recipe is a favorite in my house. I make this a few times a month and my family loves it! Cream of Zucchini SoupGina's Weight Watcher RecipesServings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g Ingredients: • 1/2 small onion, quartered • 2 cloves garlic • 3 medium zucchini, skin on cut in large chunks • 32 oz fat free chicken stock • 2 tbsp reduced fat sour cream • salt • pepper Directions: Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.
Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Stir in remaining ingredients, and adjust seasonings to taste. Optional: Top with 2 tsp parmesan cheese - 1 point extra. Cabbage Soup with Chicken and Pork. Halibut and Shellfish Soup. Dried Bean Curd Sticks and Bak Kut Teh. Radish Soup with Dried Shrimp Skin. Chicken Veggie Soup. Cauliflower, sweet potatoes, onion, garlic, & water. Spinach Tomato Orzo Soup. Split Pea and Cabbage Soup: So Good My 4 Year Old Eats It. Mushroom Soup. Chipotle Chicken Tortilla Soup Recipe. Tortilla Soup. Chicken tortilla soup. Tortellini Vegetable Soup Recipe. Creamy Cucumber Soup Recipe. Cheddar Cauliflower Soup Recipe. Creamy Cauliflower Soup. White Velvet Soup. Thai Coconut Chicken soup [ChinDeep]
Curried Red Lentil Soup with Chickpeas and Quinoa. Apple-pumpkin-soup. Potato Parsnip Soup: Sweet and Smoky. Korean-pumpkin-soup. Peas and Crayons: Sketch-Free Broccoli and Cheese Soup. Pea Soup Recipe. Broccoli & Potato Soup. Creamy Broccoli-White Bean Soup. Soups & Salads List [EatingWell] Healthy Soups List [Allrecipes] 25 Nourishing, Delicious Soups [theKitchn] Healthy Soup Recipes to Boost Metabolism. Souped Up: Healthy, Low-Calorie Soup Recipes. Chicken, Zucchini & Potato Soup. Chicken Stew w/ Butternut Squash & Quinoa Recipe. Chicken Soup Recipe. Vegetable Lover's Chicken Soup. 5 minute Pesto Chicken Noodle Soup. Thai lime-vegetable soup. Weeknight Italian Wedding Soup.
Asian style. Golden Summer Squash & Corn Soup.