Need Soup Recipe for tonight,what's your favorite?
Need a soup recipe for dinner tonight - any kind will do as long as it's delish! and can be made in one day.
Southwestern Chicken Soup
1 C chopped onion
3 cloves minced garlic
6 C low sodium chicken broth
1/4 C uncooked white rice
1 tsp cumin
1 can beans of your choice, rinsed & drained (sometimes I use corn instead)
3 C chopped cooked rotisserie chicken
1/2 C chopped cilantro
1/2 tsp black pepper
1/4 tsp salt
1 C chopped tomato (you can use canned)
3/4 C (about 1 medium size) chopped avocado
1 tsp fresh squeezed lime juice
6 lime wedges
Heat a large saute pan over med/high heat. Cover with cooking spray. Add onion & garlic and saute 3 minutes.
Add broth, rice, cumin and beans/corn. Bring to a boil.
Reduce heat and simmer 15 minutes. Stir in chicken, cilantro, peeper & salt. Simmer 5 minutes.
Remove from heat and stir in tomato, avocado and lime juice.
Serve with lime wedges and tortilla chips.
It looks complicated but it’s not at all, especially when you use whatever seafood you can get your hands on. Frozen fish works great in this. TJs does a seafood blend. Also, use fennel, it makes it extra special. I replace the clam juice and chicken broth with a fish broth that Whole Foods carries in the freezer section. I’ve used red and white wine and they’re both fantastic.
And it's good for you!
My chicken soup can be done so it is super fast and easy. Use skinned boned thighs and cut off big fat blobs with scissors, place plenty in enough water to barely cover, add sliced carrots, celery and minced onion, and a smashed clove of garlic - use plenty of veg. Simmer 45 minutes, add fresh ground pepper and salt to taste, chunk up the cooked meat, add al dente egg noodles and you are in Jewish food heaven.
You're very welcome. Your pleasure in my recipe really feels good. If you are a matzoh ball lover, get a m.b. mix in supermarket Jewish section. Mix is super easy & shockingly good. But do not get the one with the soup mix included - you get less matzoh balls for the money and the broth is just chemicals.
re: niki rothman
and it's very important not to over mix! Also, I usually set them in the refrigerator while making the soup- and start the cooking process of them in water (unless a ton of soup) before transfering to the soup. there are mixed opinions about this, however, they tend to soak up the liquid to cook, so you will be left with less soup if you go that route.
Great comment! Never make the matzoh balls in the soup. You make them in simmering water in a separate covered pot - otherwise, as you say, they would soak up and waste broth. I make up the mb's while the soup is simmering on the back of the stove and so I have slack time. Then I just strain them after 15 min.(turning over once) and add to the soup when it's done. You can put the balls right into the soup, BUT make your egg noodles very al dente, lightly oil them to keep them separated put them in a plastic bag when cool and add to each serving. If you stick the noodles into the pot they also soak up all the broth. But as I intend to have enough soup to eat over a couple of days I put the extra noodles in a plastic bag in the fridge. It keeps them from getting soggy as they would in liquid, but whenever you want a serving you don't have to make fresh noodles. The balls keep well in the soup - no problem. Once cooked they no longer soak up liquid.
re: niki rothman
I just made another batch of Niki's soup, to use as a base for Chicken and Dumplings. It is DELICIOUS. The only changes I made were to use a package of chicken thighs and breasts, added a can of condensed cream of celery soup to thicken it, added Knorr's chicken bouillon, and of course, I dropped the dumplings in the hot soup to cook for ten minutes.
This is wonderfully simple meal that will last all week, unless I am nice enough to share. :0)
I agree with you when I need to use a very quick short cut to creaminess and have no sour cream or cream cheese on hand cream of celery is the most tasty canned cream soup. One thing I didn't mention regarding your bringing up the Knorr chix bullion. I love having a lot of extra broth. So, I use Better than Bullion chicken base to extend the natural broth the chix makes. You will not notice the difference between a mix of 2/3 natural broth mixed with 1/3 Better than Bullion broth. I wonder how BTB compares with Knorr on the artificial ingredient front. I think the only one in BTB is sodium guanylate. What artificial ingredients are in the Knorr? I do like to keep a box of their leek soup in the pantry for a rainy day. It's good as a base which I extend with more potatoes, sour cream, scallions. And how about posting your dumpling recipe please.
re: niki rothman
Here's my dumpling recipe: Follow the directions on the Bisquick box. haha
I noticed that Knorr bouillon has MSG. But the selection at the store was limited, so I settled for it.
I saw the cream of celery soup recommendation online. I don't care for the taste of cornstarch often used to thicken soups. It gave it a nice creaminess and thickened the broth somewhat. Last week's batch of chicken soup with egg noodles came out too watery, but this was perfect.
The whole thing was so fast and easy. Thanks for sharing your recipe!
I often make the soup using a whole chicken. But, I'm not convinced the taste of the broth is any better than the no work version. The only difference is that it's so much more work to pick the carcass clean, a whole chix can often be had for stocking up the freezer on sale for 99 cents a pound and the boneless skinless are so much more expensive. And with the whole bird I use up a lot of paper towels skimming off all that fat.
re: niki rothman
Here you go niki. These are what my family refers to as "slippery dumplings" and they're basically a large, soft noodle.
Sift 2 cups flour and 1tsp salt into a large bowl. Cut in 2 Tbs shortening (not butter flavored) and mix until the consistency of cornmeal. Add 3/4 cup hot water, stirring to make a soft but not sticky dough. Place dough on floured surface, dust with flour and roll very thin. Cut into squares. Drop into boiling broth and cook for about 15 minutes. That's about it!
It doesn't really matter what size you cut the dumplings. I usually make them about 2 x 3 inches, but you can do any size you like. Don't worry about shaking off the flour too much either, it will serve to thicken the soup.
I usually make this soup as a two day process, but you can do it in one. The first day, I cook the chicken and veggies in water to make the broth. Then I take the chicken out and put the broth in the fridge. I debone the chicken and put that in the fridge as well. After being in the fridge, the fat is easy to skim right off the broth, because it's solidified. I bring to a boil, cook the dumplings, then add the deboned chicken last, so it doesn't overcook.
I winged it last night with this version of winter or autumn minestrone: 2 strips of bacon chopped, rendered in a pan, to which add chopped onion, garlic, carrots, celery, saute for a while, add thyme and rosemary, then add potato, cut green beans, chicken broth, a 14.5 oz can diced tomatoes (with liquid), and some chopped beet greens (had on them on hand, you could use chard or whatever)...throw in a few handfuls of barley....I separately cooked some tiny ribbed ditalini, so it wouldn't get mushy, and added it at the end. I don't know if I left anything out, but it was really delish!
I am making beef barely soup.
I have a beef roast in the freezer that I need to use, and I found wild mushrooms cheap at the West Side Market on Saturday.
Add loaf of sourdough, a salad will make a nice meal to start Samhain.
Creamy Garlic Sunchoke Soup (if you love garlic):
Heat 3 Tbsp of prefered fat (mine is Earth Balance or Smart Balance)
sweat(no color) a handful of small diced celery and small diced white onion (more celery than onion)
Add a couple small diced potatoes-red, white or yukon-whatever
Dust with 3 or 4 Tbsp flour
Deglaze with a cup of vermouth or white wine
Add 2 lbs small diced sunchokes scrubbed not peeled and 2 1/2 bulbs of finely chopped garlic
salt and white pepper to taste and a tiny bit of nutmeg.
cover (about a qt) with milk product of choice(mine's soymilk) bring to a boil and then simmer for an hour and a half or so.
watercress sprigs on top for garnish.
oh my god. amazing.
Turkey Noodle Soup is my favorite (just enjoyed my '2005 vintage' from the freezer). This is true "comfort food" (Photo Below).
You will have to postpone this pleasure for a few weeks...don't forget to "save the carcass" (from Thanksgiving).
P.S. I found the secret to avoiding the "gamey" taste the soup often has after having been frozen--only took me 3 years!
Super easy Chinese cream corn and egg flower soup.
One 15 oz can of creamed corn. One 15 oz can of chicken stock (of course you can use home made stock). Combine both to simmer, seaon with salt and pepper and sesame oil. Beat up 1 egg in a bowl. Let the soup come to a boil, turn off the heat, and stir the soup into a swirl. Pour the egg in a stream, wait five seconds and give it another swirl.
Garnish with chopped scallion.
Your soup is done.
Brazilian Carrot Soup
"A pretty soup, that is a great way to get your kids to eat their carrots. Very rich and delicious tasting, you will be surprised."
2 Tbls. Butter
1 yellow onion, chopped in to chunks
3 cloves of garlic, crushed
4 cups raw Carrots (I use a bag of Baby Carrots for size and ease)
1 tsp. of pepper
1 tsp. of salt
4 cups of chicken broth
1 bunch of Cilantro or Italian Parsley chopped
1/2 cup grated Parmesan cheese
Melt butter in a medium-sized pot and sautee the onions and garlic until they are light brown. Add raw carrots, pepper, salt and broth. (Sometimes, I have been know to substitute half of the broth with wine or beer, it's all just for added flavor.) Simmer on the stove for about 30 minutes or until carrots are completely cooked. Let cool then with a hand blender or in your blender or food processor puree the cooked carrot mixture all together until smooth. Garnish with cilantro or Italian parsley and lots and lots of parmesan cheese. Enjoy!
The one above is a great less than 1/2 hour prep time soup. Add 2 plum tomatoes, sliced long while boiling. turn off heat when limp.
Cheese Tortellini Soup with Parmesan Cheese Crisps
(or as my 4 year old son called it - Belly Button Soup)
8 cups low-salt chicken broth
Freshly ground black pepper
2 (9-ounce) packages refrigerated or frozen cheese tortellini
2 cups of chopped fresh Spinach leaves (stems removed) or I have also used a box of frozen spinach in a pinch
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the fresh spinach. Simmer until spinach has cooked down, about 3 minutes. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
Ladle the broth and tortellini into soup bowls. Top with fresh parsley if you like and Parmesan crisps (or you can also serve the crisps on the side if you prefer) and serve.
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone (silpat) or parchment lined baking sheet and lightly pat down. A silicone baking sheet is also highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps
Moosewood Restaurant Cooks at Home Cookbook's black bean soup. If you have the ingredients in your pantry it can be done in an hour! Everyone I have served this recipe to loves it and asks for the recipe. Serve with a dollop of sour cream and french bread.
Found it on the web:
Here is a super quick and tasty fall soup I enjoy often....(apologies for the inexact measurements- experiment, you'll be fine!)
Roasted curried sweet potato (you can also sub carrot or squash) soup
4 sweet potatos or 1 lb carrots or 2 med squash
1/2 head cabbage
1 white/yellow onion
3 cloves garlic
2 tbst curry powder
brown sugar (2 tbsp)
apple cider vinegar - a dash -
1. preheat oven to 350
2. cut vegis into small pieces for roasting
3. toss vegis in a bowl with olive oil, salt, pepper, curry powder and brown sugar
4. place vegis in a pyrex or other high sided pan and roast for 30-40 min.
5. chop onion and garlic and sautee in the bottom of a heavy soup pot
6. when garlic and onions are translucent , add finely chopped cabbage
7. when cabbage is soft, add water to create a 'quick stock' (or add vegi stock - I almost always use this 'quick stock' method)- bring to a boil and let it go a while.
8. when vegis are done roasting, add them to pot.
9. use an immersion blender to puree soup and let sit on low heat for a while (2 hrs ideal)
10. add salt and a dash of cider vinegar to taste and dig in!