(Ashley Pollock)
Ingredients
3 Tbsp butter
1 cup finely chopped onion
2 Tbsp flour
1 (14 1/2 oz.) can chicken broth
4 medium baked potatoes, peeled and cut into 1/2 inch cubes
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1 tsp dried basil
dash of Tabasco sauce
1/2 tsp garlic salt
1 cup half and half
Garnish With
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions
Directions
Melt butter in 2 quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with garnishes. Serves 4, but doubles easily.
Notes
When I added the flour to the onions, I had to stir basically constantly. Adding the flour seemed to make it stick to the bottom and start to brown, so before the suggested five minutes were up, I poured in the chicken broth so it wouldn't burn to the bottom of the pan. Instead of topping with crumbled bacon, I put it into the soup. We topped with grated cheese and green onion.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Turkey and Bean Chili
(Ashley Pollock)
Ingredients
1 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey
2 Tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
Kosher salt and black pepper
1/4 cup sour cream
Cilantro springs, for serving
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.
Add the tomatoes (with their juices), the beans, 1/2 cup water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.
1 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey
2 Tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
Kosher salt and black pepper
1/4 cup sour cream
Cilantro springs, for serving
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute.
Add the tomatoes (with their juices), the beans, 1/2 cup water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.
Chicken Noodle Soup with Dill
(Ashley Pollock)
6 cups chicken broth
3 medium carrots, diced
1-2 large stalks celery, diced
1/8 tsp ground ginger
3 cloves garlic, minced
4 ounces whole-wheat egg noodles
2 cups shredded cooked skinless chicken breast
1/2 tsp dill weed
1 Tbsp
lemon juice, or to taste
Bring broth to a boil in a large pot. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
My Cooking Tips
For the chicken broth, I use bouillon cubes. The kind I get, it is two cups water to one bouillon cube, so three cubes and six cups water for this recipe. The cubes dissolve as the water temperature goes up. Once boiling, then start adding the other ingredients.
I like to make sure I have plenty of carrots - yum!
When "measuring" the chicken, I just kind of eyeball it. As long as it's close. We generally cook two chicken breasts (they're from Costco so they're a good size) and this seems to be enough. I also eye the noodles. I look at how many ounces the bag of noodles is and put in what I think is 4 oz. But if it looks like it needs more or less, I adjust. Really, this is my theory with all the ingredients, but the above amounts are what I have found to work.
3 medium carrots, diced
1-2 large stalks celery, diced
1/8 tsp ground ginger
3 cloves garlic, minced
4 ounces whole-wheat egg noodles
2 cups shredded cooked skinless chicken breast
1/2 tsp dill weed
1 Tbsp
lemon juice, or to taste
Bring broth to a boil in a large pot. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
My Cooking Tips
For the chicken broth, I use bouillon cubes. The kind I get, it is two cups water to one bouillon cube, so three cubes and six cups water for this recipe. The cubes dissolve as the water temperature goes up. Once boiling, then start adding the other ingredients.
I like to make sure I have plenty of carrots - yum!
When "measuring" the chicken, I just kind of eyeball it. As long as it's close. We generally cook two chicken breasts (they're from Costco so they're a good size) and this seems to be enough. I also eye the noodles. I look at how many ounces the bag of noodles is and put in what I think is 4 oz. But if it looks like it needs more or less, I adjust. Really, this is my theory with all the ingredients, but the above amounts are what I have found to work.
Tortilla Soup
(Aunt Wendy)
Boil 4 chicken breasts with boullion cubes to make 7 cups of broth
1 cup onion, chopped
1 tsp cumin
2 cloves garlic, minced
2 Tbsp oil
2 cans (16 oz) Italian tomatoes, diced
8 oz chopped green chilies
1/2 cup fresh cilantro, chopped
2 Tbsp fresh oregano (or 2 tsp dried)
16 oz of tomato sauce
Cook at least 2 hours. Serve.
Boil 4 chicken breasts with boullion cubes to make 7 cups of broth
1 cup onion, chopped
1 tsp cumin
2 cloves garlic, minced
2 Tbsp oil
2 cans (16 oz) Italian tomatoes, diced
8 oz chopped green chilies
1/2 cup fresh cilantro, chopped
2 Tbsp fresh oregano (or 2 tsp dried)
16 oz of tomato sauce
Cook at least 2 hours. Serve.
Cream of Tomato Soup
(Aunt Renie)
4 Tbsp butter
1-2 onions thinly sliced
2 carrots, peeled and shredded
6 cloves garlic, crushed (use less, six is too strong)
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) whole tomatoes
1 Tbsp basil
1 Tbsp sugar
1/2 tsp ground allspice
salt and pepper to taste
4 cups chicken broth
1-2 cups cream (fat-free half & half or whipping cream)
Melt butter and saute onions and garlic over medium heat for about 10 minutes. Add carrots, tomatoes and juice, basil, sugar, salt, and pepper. Cook 5 minutes. Add chicken broth and allspice and slowly bring to a boil. Reduce heat, partially cover and simmer for 50 minutes. Let cool slightly and puree with an immersion blender.
4 Tbsp butter
1-2 onions thinly sliced
2 carrots, peeled and shredded
6 cloves garlic, crushed (use less, six is too strong)
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) whole tomatoes
1 Tbsp basil
1 Tbsp sugar
1/2 tsp ground allspice
salt and pepper to taste
4 cups chicken broth
1-2 cups cream (fat-free half & half or whipping cream)
Melt butter and saute onions and garlic over medium heat for about 10 minutes. Add carrots, tomatoes and juice, basil, sugar, salt, and pepper. Cook 5 minutes. Add chicken broth and allspice and slowly bring to a boil. Reduce heat, partially cover and simmer for 50 minutes. Let cool slightly and puree with an immersion blender.
Olive Garden Pasta E Fagioli
(Aunt Renie)
3 teaspoons oil
2 pounds ground beef
12 ounces onion, chopped
14 ounces carrots, slivered
14 ounces celery, diced
48 ounces tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 teaspoons parsley, (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces ditalini pasta
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
3 teaspoons oil
2 pounds ground beef
12 ounces onion, chopped
14 ounces carrots, slivered
14 ounces celery, diced
48 ounces tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 teaspoons parsley, (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces ditalini pasta
Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
Jolyn's Grandma's Noodles
(Aunt Renie)
1/2 cup flour
1 egg
1/2 egg shell of whipping cream
dash of salt
Dry and cook for 1/2 hour in broth.
1/2 cup flour
1 egg
1/2 egg shell of whipping cream
dash of salt
Dry and cook for 1/2 hour in broth.
Dump Chili
(Aunt Wendy)
Brown 1 lb ground beef with 1 onion, chopped. Drain.
Add:
2 cans tomato soup
2 cans kidney beans, drained and rinsed
1-2 can Rotel
Mix all together and heat. Serve topped with sour cream and grated cheese.
White Chili
1 can of chicken
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
1 can chicken broth
1 medium onion, chopped
1 tsp salt
2 cans white beans
2 cans (4 oz each) chopped green chilies
1 tsp cumin
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp cayenne pepper
8 oz sour cream
3-4 cups shredded Monterey Jack Cheese
1/2 cup whipping cream (don't whip)
In large pot, saute chicken, onion, and garlic powder in oil until chicken is not pink. Add ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat, stir in cheese and sour cream just before serving.
Serves 6
Janet's Tortilla Soup
1 can refried beans
2 cans chicken broth
1 can sweet corn
1 or 1/2 can chicken
1 can Rotel
Heat in pot. Top with sour cream, cheese, and chips.
Clam Chowder (Lola)
(Amie)
2 cans clams (chopped or minced)
1 cup finely chopped onions
1 cup finely chopped celery
2 cups finely chopped potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half (or milk)
1 1/2 tsp salt
Dash of pepper
1/2 tsp sugar
Drain clams and pour juice over vegetables. Add enough water to barely cover vegetables. Simmer covered for 20 minutes. Melt butter and flour in a small saucepan, add milk. Stir into vegetable to thicken. Pour in clams, add salt, pepper, and sugar.
2 cans clams (chopped or minced)
1 cup finely chopped onions
1 cup finely chopped celery
2 cups finely chopped potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half (or milk)
1 1/2 tsp salt
Dash of pepper
1/2 tsp sugar
Drain clams and pour juice over vegetables. Add enough water to barely cover vegetables. Simmer covered for 20 minutes. Melt butter and flour in a small saucepan, add milk. Stir into vegetable to thicken. Pour in clams, add salt, pepper, and sugar.
Meal in a Bowl Chicken Soup
(Aunt Peg) 
6 cups chicken broth (I use bouillon cubes)
1 cup sliced carrots
1 cup sliced celery
1 cup frozen peas
1 cup frozen corn
2 cups cooked chicken (canned)
2 cups uncooked rotini pasta
2 Tbsp minced parsley
Bring broth to boil. Add carrots and celery, simmer 8 minutes covered. Add peas, corn and chicken, cook 4 minutes. Stir in pasta. Pepper to taste.
6 cups chicken broth (I use bouillon cubes)1 cup sliced carrots
1 cup sliced celery
1 cup frozen peas
1 cup frozen corn
2 cups cooked chicken (canned)
2 cups uncooked rotini pasta
2 Tbsp minced parsley
Bring broth to boil. Add carrots and celery, simmer 8 minutes covered. Add peas, corn and chicken, cook 4 minutes. Stir in pasta. Pepper to taste.
Healthier Corn Chowder
(Amie) 
Ingredients
4-6 pieces of bacon
2 tablespoons butter
1/2 cup flour
2 cups chicken broth
3 cups milk (I use nonfat)
6 medium red potatoes (I've also used russets, peeled) diced/chopped
3/4 cup finely chopped onion
2 cloves minced garlic
2 cups frozen corn
salt and pepper
few dashes of hot sauce
optional garnishes... crumbled bacon, shredded cheese, sour cream
Directions
Cook bacon until extra crispy, crumble when cool. In a large pot melt butter, add flour and whisk to make roux. Slowly add broth until completely combined and there are no lumps. Continue whisking and add milk. Bring to a simmer. Add potatoes, onion, and garlic and simmer, without boiling for an hour (or until potatoes are tender). Stir frequently. Add bacon and corn and heat through. Salt and pepper and add a few dashes of hot sauce to taste. Ladle into bowls and sprinkle with garnishes, if desired.
Notes... I use the food processor for the onions and potatoes. I pulse the potatoes so that all the pieces are smallish but there is a size variety. I stir vigorously so that some of the potatoes "mash" for a creamier texture. If your soup gets too thick, thin with more milk.
Ingredients
4-6 pieces of bacon
2 tablespoons butter
1/2 cup flour
2 cups chicken broth
3 cups milk (I use nonfat)
6 medium red potatoes (I've also used russets, peeled) diced/chopped
3/4 cup finely chopped onion
2 cloves minced garlic
2 cups frozen corn
salt and pepper
few dashes of hot sauce
optional garnishes... crumbled bacon, shredded cheese, sour cream
Directions
Cook bacon until extra crispy, crumble when cool. In a large pot melt butter, add flour and whisk to make roux. Slowly add broth until completely combined and there are no lumps. Continue whisking and add milk. Bring to a simmer. Add potatoes, onion, and garlic and simmer, without boiling for an hour (or until potatoes are tender). Stir frequently. Add bacon and corn and heat through. Salt and pepper and add a few dashes of hot sauce to taste. Ladle into bowls and sprinkle with garnishes, if desired.
Notes... I use the food processor for the onions and potatoes. I pulse the potatoes so that all the pieces are smallish but there is a size variety. I stir vigorously so that some of the potatoes "mash" for a creamier texture. If your soup gets too thick, thin with more milk.
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