Couscous Chicken Soup

 

Couscous Chicken Soup

Makes 4 Servings

 

1 cup onions, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon minced ginger

2 cloves minced garlic

1/2 teaspoon ground turmeric

4 cups chicken stock

3 cubes chicken bouillon (optional)

3/4 pound raw chicken breasts, cut into small chunks

1 cup pearl couscous

Juice of 1 lemon (watch for seeds)

Salt and pepper

Chopped fresh parsley for garnish

 

Heat one tablespoon of the stock in a stock pot over medium heat

Add the onions, carrots, and celery

Sauté until the vegetables are soft, about 5-6 minutes

Stir in the ginger and garlic, heat until aromatic

Sprinkle the turmeric over the vegetables and stir

Add the stock with bouillon and chicken

Simmer over medium heat for 10 minutes

Add couscous, and bring to a light boil for 5 minutes

Squeeze the lemon into the soup, taste, and season with salt and pepper to your liking

Top with parsley before serving.

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Makes 4-6 servings

 

3 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cups cabbage, sliced thin

1 (14.5 oz can) chopped tomatoes

5 cups beef stock

Salt and pepper to taste

Sour cream and fresh chives as garnish

 

In a large stock pot heat olive oil over medium heat

Sauté onions about 4 minutes

Add garlic and stir for 1 minute

Stir in balsamic vinegar and brown sugar

Add cabbage and combine well

Pour in tomatoes and beef stock

Bring to a simmer

Season with salt and pepper

Simmer uncovered for 30-40 minutes

Top with sour cream and chives

 

Cabbage Soup

This was my “use up those veggies in the fridge” soup.  It came out really good and I have made it again with leftover shredded slaw mix.

 

Cabbage Soup

Makes about 4 servings

 

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

4 cups broth

2 bouillon cubes, optional

Salt and pepper, to taste

4 cups cabbage, chopped

1 cup carrot, shredded

14.5 ounce can diced tomatoes

1/2 teaspoon Oregano

1/2 teaspoon Basil

Chili powder to taste

1 tablespoon brown sugar, optional

 

In a large stockpot, heat olive oil over medium heat

Stir in onion and garlic; cook until onion is transparent, about 5 minutes

Stir in broth, bouillon and salt and pepper

Bring to boil

Add cabbage and carrots

Simmer about 10 minutes, covered

Add tomatoes, oregano, basil and chili powder

Simmer 20-30 minutes covered, stirring often

Stir in brown sugar and serve

Chicken Noodle Soup

Save the recipe for a rainy day, sick day or any day!

It was easy to put together and you probably already have everything to make it.

 

Chicken Noodle Soup

Makes 8 servings

 

2 tablespoon olive oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

salt and pepper, to taste

2 tablespoons dry ranch seasoning mix

4 cups chicken broth

1 (10.75 oz.) cream of chicken soup

8 oz. pasta noodles, uncooked

3 cups cooked chicken, chopped

1 cup sharp cheddar cheese, grated

1 cup half-and-half

8 slices bacon, cooked and crumbled

 

Heat olive oil in a large stock pot over medium-high heat

Sauté onion, carrot and celery until softened

Season with salt and pepper

Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated

Add chicken broth and chicken soup

Stir together, mix in pasta and chicken, then bring to a boil

Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender

Stir in cheddar cheese and half-and-half

Cook for another 3-5 minute

Serve topped with crumbled bacon and enjoy

French Onion Soup

After several tries, I finally got it perfect, for us, and hopefully you enjoy it too.

 

French Onion Soup

Makes 2 Servings

 

Open 1 pint of French Onion Soup

Pour soup into a small sauce pan

Bring soup to a simmer over medium high heat

Preheat broiler and set the oven rack about 6 inches from the heat source

Ladle hot soup into heat-proof crocks

Float a slice of toasted baguette on top of soup in each crock

Top with a few slices of provolone cheese

Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly

Enjoy!

Spinach Tortellini Soup

I was short on time and had everything I needed to make this.  It came together quick and tasted great!

 

Spinach Tortellini Soup

Makes 6 servings

 

6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese

 

In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.

Lasagna Soup

Save up all those broken pieces of lasagna that you have for this soup.

Leftovers were great with a spoonful of ricotta cheese in the center when warming it up.

 

Lasagna Soup

Makes 6 servings

1 Tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mild Italian sausage casing removed or other ground meat

32-ounce chicken stock

2 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

1/2 teaspoon Italian seasoning

2-3 Tablespoons freshly chopped basil more to taste

8 uncooked lasagna noodles broken into bite sized pieces

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Mozzarella cheese, shredded

Ricotta cheese

 

Heat the olive oil in a large pot over medium heat

Add in the onion and cook for 2-3 minutes

Stir in the garlic and cook an additional minute

Add in the sausage (break up with a wooden spoon) and cook until browned

Drain any excess grease and then add in chicken stock, tomatoes and tomato paste

Stir until combined and then add the oregano, Italian seasoning and basil

Bring to a light boil and then add in the noodles

Cook for 8-10 minutes, or until the noodles are tender

Stir in the parmesan cheese and salt and pepper to taste

Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Makes about 4 servings

 

6 cups steamed cauliflower

Olive oil cooking spray

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

4 cups Vegetable Broth

Celery Salt, Adobo and pepper to taste

1 tablespoon brown sugar

Baguette Bread

 

Preheat oven to 400 degrees

Arrange steamed cauliflower on a sheet of foil on a baking sheet

Spray olive oil cooking spray evenly on the cauliflower

Bake cauliflower for 30 minutes, baguette slices can be toasted 5-8 minutes

Heat olive oil in a large soup pot

Add onion and sauté until translucent, about 5 minutes

Stir in garlic and roasted cauliflower

Pour in the broth, season with celery salt, adobo and pepper

Simmer about 20 minutes

Blend the soup in the pot with an immersion hand blender until creamy and smooth

Stir in brown sugar

Top with shredded Asiago Cheese

Serve with toasted baguette slices

Slow Cooker Green Beans, Ham and Potatoes

This is a great way to use up leftover Ham.

 

Slow Cooker Green Beans, Ham and Potatoes

Serves 6

 

1 pound fresh green beans, rinsed and cut in half

1 large onion, chopped

3 cloves chopped garlic

2 cups of cut up ham

1 pound new potatoes, quartered

1/2 teaspoon onion powder

1/2 teaspoon seasoning salt

3 teaspoons chicken bouillon granules

1 tablespoon brown sugar

Black pepper to taste

Chicken broth

 

Place beans in a slow cooker and cover with broth

Add chopped onion, garlic and ham

Cover, and cook on High until simmering

Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp

Add potatoes, and cook for another 45 minutes

Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper

Cook until potatoes are done, then adjust seasoning to taste

To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.

Serve with fresh made cornbread

Chicken and Dumplings

This soup is so flavorful.  My kids wouldn’t leave until they had some.

 

Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.