Tag Archives: soup

Chicken Noodle Soup

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Chicken Noodle Soup

Chicken Noodle Soup

There’s nothing better than homemade chicken noodle soup on a cool weather day, or when you’re recovering from an illness. Mmmm 🙂 This is only about a million times better than the canned version! I think the trick to making the chicken extra tasty is letting it marinade overnight in your favorite all purpose seasoning (something salt-free like a garlic herb seasoning) in the fridge (or at least for four hours if you can’t do it overnight). Let’s get started…

Ingredients:
1 package chicken thighs with bone and skin on
4 carrots
4 celery sticks (with leafy tops)
2 onions (I love sweet onions)
Chicken bouillon cube (as always, I use the Knorr brand)
6 oz egg noodles
1 stick butter
1/4 c flour
2-3 small garlic cloves chopped
Your favorite all purpose seasoning, salt, and pepper

1. Chop 1 onion, 3 carrots, garlic, and celery and place in saute pan. You’re going to reserve the celery leafy tops and bottoms, 1 carrot, and 1 onion sliced in half and place all of that in a pot to make your broth.
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2. Add your marinated chicken to the pot with the veggies and add your chicken bouillon cube and enough water to completely cover the veggies and chicken. Set to a boil and let this go for about an hour.
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3. Meanwhile, add your butter, salt, and pepper to your veggies in your saute skillet and set that on about medium heat. You don’t want to brown these – you want to sweat them out and cook until they’re soft and the onions are transparent. This should take about 20-25 minutes. You’ll notice in this picture there is only 1/2 stick of butter present. I decided halfway through cooking these they needed more butter. I think the lesson here is clear: When it doubt, add more butter! Amen.
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4. After your veggies are done cooking, add your flour and stir the veggies around for 3-4 minutes while the flour cooks through and it will thicken up the veggies. Then turn the heat off and set aside.
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5. At this point your kitchen smells delicious! Don’t worry, you’re almost done… Now you’ll get out a strainer and dump your broth and chicken pot into it, allowing the broth to go into a bowl under the strainer and then pick out the chicken to cut into bite sized pieces on your cutting board (discard skin and bones).
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6. Discard the stuff in the strainer and pour the veggies, chicken, and broth mix all back into the pot and bring to a boil. Also, I added about 2 cups of water after dumping the broth in to thin it out a bit, but you can use your own judgement here. Then add 6 oz or so of your favorite noodles (I love egg noodles here) and allow to boil until the noodles are cooked. That’s it! Now the most delicious homemade chicken noodle soup is ready to eat 🙂
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Soup For A Cold Day

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Soup For A Cold Day

Soup For A Cold Day

Y’all, I could hardly drag myself from my bed with my electric blanky into my bathroom with my personal space heater due to this crazy weather. It’s safe to say I despise the cold, and if I had it my way it would come for Christmas holidays then GO AWAY! This soup was so yummy and warmed me up long enough so I could build a fire and try to stay warm!

Ingredients:
3 boneless skinless chicken thighs
1 sweet onion chopped
1 cup frozen corn
1 cup frozen peas and carrots
1 garlic clove chopped
1 – 1 1/2 tsp your favorite season-all (I used Janie’s Crazy Mixed Up Salt)
GOYA Sazon, GOYA Adobo, and GOYA Seasoning Total Seasonings
1 box chicken broth
1/2 – 3/4 c queso (Didn’t see that comin did ya?!)
1/4 – 1/2 c half and half
1 can Rotel
1/2 c uncooked rice

1. Put your chicken thighs in your soup pot and season both sides liberally with the three GOYA seasonings. Look familiar? It should, this is the same stuff used on my grilled chicken recipe!
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2. Once your chicken is done, pull out and set aside. Then get your husband in the kitchen and have him help cut it up. Ha! 🙂
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3. See all those dark num nums at the bottom of the pot? Mmm, they’ll give us lots of flavor! Throw in your onions and add a little olive oil if you need to. Sauté about ten minutes and then add your garlic in, then sauté another few minutes.
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4. Now add your frozen veggies and Rotel.
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5. Season your veggies liberally with your favorite season-all.
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6. Add your chopped up chicken back to the mix.
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7. Add one box of chicken broth and bring to a boil.
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8. Add your uncooked rice and allow to boil for a minute before turning to a simmer and putting a lid on it for 20 minutes.
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9. Now add your queso to the soup. Oh my goodness, the cheesy goodness!!!
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10. Now give your soup a healthy splash of half and half to balance it all out!
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11. Your soup is done!
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12. Serve with shredded cheese, avocado, sliced cherry tomatoes, green onion, and a dollop of sour cream! Mmmmmm!!!
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Pantry Soup

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Pantry Soup

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Every week (or just about) I make this soup with leftovers from what I’ve cooked the few days before. I call it “pantry soup” because it’s something you can use almost anything in your pantry for, and super simple to make. Usually, I take whatever leftover meat (grilled chicken in this case, but feel free to use grilled pork, leftover steak, or keep it vegetarian and leave out the meat which I do as well sometimes) and add it to a plethora of vegetables and seasonings from my freezer/pantry and serve it over cornbread. It’s super simple and very good! Even my very picky 1 year old loves it.

Ingredients:
Chopped up leftover meat (or none if you’re doing meat free)
1 onion chopped
2 cloves of garlic chopped
1 potato chopped (in this case I used a sweet potato, but I also use red potato, purple potato, or whatever is in my pantry and desperately needs to be cooked before it goes bad)
1 bag of frozen vegetables (in this recipe I used a bag of mixed frozen veggies, but use whatever you’ve got. If you have baby carrots in the fridge chop those babies up and throw in a can of corn. Use whatever you have!)
1 can of beans – do not drain prior to putting in soup – (I used Great Northern Beans here, but use pinto, black, etc.)
1 can of diced tomatoes
1 can diced green chiles
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp cumin powder (optional for smoky flavor)
1 chicken bouillon cube
Pepper
About 3 cups of water
Drizzle of olive oil

1. Throw your chopped onion, garlic salt, pepper to taste, and olive oil in a pot and saute on medium high for about 15 minutes. Then add chopped garlic and saute a few more minutes. Then add all your veggies in there. -2

2. Chop up your leftover meat and throw that in there as well. In this case, it was leftover grilled chicken.
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3. Add your canned goods to your soup mix, Italian seasoning, cumin powder, chicken bouillon, and water. You want to use enough water that everything is covered by about 1/2 inch. Bring to a boil and let it simmer with the lid on for an hour before serving. I like to serve mine over cornbread and top with chopped green onions and Louisiana hot sauce! Yum!
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Taco Soup

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Taco Soup

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This is my favorite soup and perfect for simmering in a crock pot or on your stove top. It’s easy to make and very delicious! I recommend eating this with a glass of wine by the fireplace. Perfection 🙂

Ingredients:
1 can Ranch Style beans (you can use a can of pinto beans in a pinch)
1 can black beans
1 can petite diced tomatoes
1 can whole kernel corn or 1 cup frozen corn
2 cans diced green chiles or 3 roasted and diced chiles
1 lb ground meat (beef, turkey, deer, whatever)
1 sweet onion diced
2 garlic cloves diced
1 packet Hidden Valley Ranch mix
1 packet taco seasoning (I like McCormicks)
1 chicken bouillon cube
4 cups of water

Ingredients for garnish:
Sour cream
Shredded cheese
Green onion
Crushed chips or fried corn tortilla strips

1. Sauté for 10-15 minutes on medium to high heat chopped onion drizzled with olive oil. After it turns translucent add ground meat and chopped garlic cloves. Once meat is fully cooked add both seasoning packets and stir well. At this point you can either dump contents into crock pot set on low heat or keep in soup pot.

2. Add beans, corn, tomatoes, chiles, bouillon, and water. Do not drain anything before dumping into pot. Allow soup to simmer for several hours if you can before serving so that flavor has time to develop.

3. Serve with your favorite toppings. Personally, I like to cut a corn tortilla into strips and fry in a little oil in a sauté pan then drain on paper towel and season immediately with a little Tony Chachere’s seasoning. I love the works on mine: fried tortilla strips, cheese, a dollop of sour cream, green onion, and sometimes a dash of Louisiana hot sauce to take up the heat an extra notch.