Tag Archives: soup

Baked Potato Bacon Soup


10 to 12 Serving

Ingredients

2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Instructions

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn’t burn.

Serve when warm and enjoy.
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Chicken Detox Soup


Serves 8 to 12

Ingredients:

1 1/2 pounds boneless skinless chicken breast
2 quarts chicken broth
1 large onion, peeled and chopped
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
1 1/2 cups frozen peas
1/4 cup chopped parsley
3-4 garlic cloves, minced
3 tablespoons fresh shredded or grated ginger
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 – 1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
Salt and pepper

Directions:

Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.
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Brazilian Shrimp Soup


Servings: 8

Ingredients

2 tbsp olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 tbsp lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish

Instructions

In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.

Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.

Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.

Stir in the black pepper, lemon juice, and parsley.

Recipe Notes: Heavy cream could be used as a substitute for the coconut milk.
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Cream of Wild Rice Soup with Chicken


Yield: 10 servings (2-1/2 quarts)

Ingredients

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup evaporated milk
1/4 cup minced chives

Directions

In a large saucepan, saute the onion, carrot and celery in butter until tender.

Stir in flour until blended. Gradually add broth.

Stir in the rice, chicken, salt and pepper.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Stir in milk; cook 3-5 minutes longer.

Garnish with chives.
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Minestrone Soup


6 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
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Polish Sausage and Cabbage Soup Crock Pot

Ingredients

2 cups potatoes, cubed and peeled
4 cups cabbage, shredd it fine
1 carrot, shredd it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:

Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.

Cover, cook on low for 10 – 12 hours or high for 5 – 6 hours.

Ladle in bowls.
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Chicken and Rice Soup


Servings: 5

Ingredients

1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 2/5″ slices (quarter if really thick)
3 celery ribs, cut into 2/5″ slices
3 tsp Vegeta stock powder, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper, finely ground
4 cups chicken broth, low sodium
4 cups water
1.2 lb bone in, skinless chicken thighs, 4 x 5oz (Note 1)
1 cup long grain white rice (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)

Instructions

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

Add carrots and celery, stir for 1 minute.

Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

Remove lid, add rice. Stir, cover, simmer 15 minutes.

Remove soup from stove.

Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Recipe Notes

1. Chicken: Fat is where all the flavour is, so I use bone in thigh for this recipe. I remove the skin otherwise the soup is a bit too greasy – just pull it off, it comes off easily. Skinless bone in thighs are sold in packets at Woolies in Australia – they are great value.

Alternative cuts: drumsticks will also work, no need to remove skin, use 1 kg/2lb. Skinless boneless thighs are the next best – but only cook for 15 minutes then add the rice, cook for further 15 minutes then take the chicken out, shred then return to soup, serve.

My next choice is store bought rotisserie chicken. Follow recipe except reduce water by 1 cup, use 2 1/2 cups of chopped or shredded chicken. Then add the broth and water, bring to simmer, add the chicken and cook for 5 minutes, then add rice, cook for 15 minutes, then serve.

Breast is so lean, it simply doesn’t infuse the broth with enough flavour so I can’t recommend it BUT in the event of an emergency, it can be used. Simmer 500g/1lb of breast gently for 10 minutes, then add rice and cook both for 15 minutes, remove breast, shred, return to soup, serve.

2. Vegeta Stock Powder (vegetable stock powder):

This is just a type of stock powder / bouillon cube in powder form. It’s my favourite for clear soups like this for both flavour and also because it gives it that yellowish tinge that I associate with this soup. It’s sold at supermarkets here in Australia alongside other stock powders & liquid broth, and here it is on Amazon. It’s quite popular in European recipes, from what I’ve seen.

However, any vegetable or chicken bouillon cube (crumbled) or powder is perfectly fine to substitute.

3. Rice: Long grain is my first choice because it’s my “go to” rice I always have. Other rices that can be used with no change to cook time: Jasmine and basmati but note they will add a slight fragrance to the soup, medium and short grain white rice, and quinoa could also be used. Paella, risotto and sushi rice are not suitable. Brown and wild rice needs to be added 5 minutes after the chicken is added (it needs 40 minutes to cook).

4. Storage: Use a slotted spoon to separate the rice and all soup contents from the broth. Store in separate containers, otherwise you’ll end up with a stodgy mushy rice block. Refrigerate then reheat soup first, then add the rice and stuff.

Taking it somewhere? Here is what I do: Cook it all the way to the end but do not add rice. Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 – 15 minutes until water is all absorbed (tilt to check). Remove from stove, leave covered and stand for 10 minutes. Remove lid, fluff rice, then put rice in a separate container to the rest of the soup. To assemble, heat the soup, then add the rice.

5. Add Ins: Zest and squeeze of fresh lemon is a beautiful touch of freshness. More veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers), sub chicken with other cooked protein (500g/1lb cooked weight), add 1/2 tsp dried thyme or 2 sprigs, or a touch of other dried herbs. Try adding a can or two of crushed tomato for a light tomato based soup.

For low carb, skip the rice and load up on more veggies. I like to fill it out with meaty veggies like broccoli and cauliflower.
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