Soup's On!

[charla]

This is my most recent soup I've made up: Chicken Noodle Soup with Dumplings http://www.gentlechristianmothers.co...d.php?t=375363

I can't remember if I shared the chicken chili soup my kids and I made up using our emergency food storage. My kids loooove this soup.

Chicken Chili
(crockpot version although you can make it on the stovetop using the same method but bring to boil, cover and lower to simmer until chicken is cooked through, about an hour makes really tender, fall-apart chicken)

3 chicken breasts (I take them straight out of the freezer individually frozen solid, I hate working with raw meat )
2 cans great northern beans, undrained
2 cans pinto beans, undrained
2 cans green enchilada sauce
1 can corn, drained
1 can chicken broth
1 can rotel
Season with salt, pepper, granulated garlic, granulated onion, chili powder and cumin.
Toppings: crushed tortilla chips, shredded cheddar cheese, sour cream and a squeeze of lime, we've done cilantro sometimes, too, if we have it on hand

Throw it all in the crockpot (except the toppings) and set on high for about four hours. Remove chicken and dice and add back to the pot. Serve with toppings. I can get this in the crockpot in five minutes and then take another five minutes to get the toppings prepped and the soup served. I love this on busy days. And for us, we can eat this for two meals.

[jujubnme]

This is my Thai Chicken Soup recipe. You should be able to find all of the ingredients at most local grocery stores (in my area at least...). Tastes just like the Tom Kha Gai we get at the Thai restaurant!

Thai-style Chicken Soup

Serves 4

1 t. vegetable oil
3 stalks lemongrass, remove tough outer leaves, halve the bottom 5" lengthwise and then slice thin crosswise (this can be omitted if you can't find lemongrass... but don't omit it if you can help it!)
3 shallots, chopped (about half a cup)
8 sprigs fresh cilantro, chopped
3 T fish sauce
4 c. chicken broth
2 14-oz. cans coconut milk, well shaken/stirred
1 T. sugar
1/2 lb. sliced white mushrooms
3 boneless, skinless chicken breasts, halved lengthwise and sliced on the bias into 1/8"-thick pieces
3 T. lime juice (2-3 limes)
2 t. Thai red curry paste

Garnish:

1/2 c. cilantro leaves
2 seranno chiles, sliced thin
2 scallions sliced thin on the bias
1 lime cut into wedges

Heat oil in a large saucepan. Add lemongrass, shallots, cilantro and 1 T. fish sauce; cook, stirring frequently until just softened (about 2-5 minutes). Stir in the broth and 1 can coconut milk. Bring to a simmer over high heat. Cover, reduce heat to low and simmer until the flavors have blended (about 10 minutes). Pour the broth through a fine-mesh strainer and discard the solids. Wipe out saucepan and return broth mixture to pan.

Stir the remaining can of coconut milk and sugar into the broth and bring to a simmer over medium-high heat. Reduce to medium, add mushrooms and cook until tender (2-3 minutes). Add the chicken and cook, while stirring constantly, until the chicken is no longer pink, about 1-3 minutes. Remove from the heat.

Combine lime juice, curry paste and last 2 T. fish sauce in a small bowl; stir into soup. Ladle into bowls and garnish with cilantro, chiles and scallions. Serve with lime wedges.

---------- Post added at 11:30 AM ---------- Previous post was at 11:27 AM ----------

P.S. I haven't made this since going primal... I'll probably drop the sugar now, but I haven't tried it yet that way. I do have a brand of fish sauce that doesn't have added sugar or other additives... Red Boat, I believe.

[3boysforme]

I soup


I made a beef vegetable soup last week. It has beef broth (homemade) beef off the soup bone I had, a can of whole tomatoes, sweet peas, turnips, and potatoes. I seasoned with some thyme, rosemary, salt and pepper. It was yummy.

I am looking for a Albondigas soup if anyone has a recipe.

[Glitterfish]

I rarely follow a recipe when making soup, but I love reading these for ideas!!

<------ steaming mug of soup

[ncsweetpea]

I have slow cooker French onion going now.

Sauté four large sliced onions in butter until transparent. Stir in 1 Tbsp of flour into them. Add to slow cooker. Pour in 6 cups beef broth or bouillion. One quick splash of hot sauce. Cook on high 4-5 hours. Or low 8-10. Ladle into bowls add toasted cubes of French bread. Cover with provolone and broil until melted.

[Teacher Mom]

mmmmmmmmmmmmmmmmmmmmmmmmmmm

[GlacierLily]

[ncsweetpea]

I'll resurrect it myself...

I'm making a Chicken Chili right now that is so easy and has my mouth watering...

Leftover pulled chicken from a roasted one
1 quart chicken broth
1 quart salsa or picanted
1 onion
1 bell pepper
1 jalapeno, seeded and chopped
3 cans garbanzo beans, drained
1 tsp cumin
1 tsp garlic powder

Dice and saute onion and pepper and jalapeno. Then add everything else in and stir. Simmer until desired thickness.

[charla]

That sounds yummy!

[ncsweetpea]

It was! Too spicy for the kids though....

We just made this soup for lunch and it was incredible! It made a ton, flavorful and colorful. Would be great for guests. http://feastonthecheap.net/tuscan-sausage-soup/

[Carini]

Originally Posted by nicholef

We just made this soup for lunch and it was incredible! It made a ton, flavorful and colorful. Would be great for guests. http://feastonthecheap.net/tuscan-sausage-soup/

That looks delicious and so easy. Gonna make it soon. Thx!

[mystweaver]

I have this Chicken Corn Chowder on the stove, with a whole pile of bacon waiting to go with it.

[ncsweetpea]

Both of those look yummy! I think I can get GF shells...and I happen to have some turkey italian sausage...hmmm...

Today I made veggie beef. It was good.