Showing posts with label Soups and Stews. Show all posts
Showing posts with label Soups and Stews. Show all posts

Saturday, January 20, 2024

Mom’s Potato soup


Making Potato Soup on a very cold day!




Every now and again I get a craving for the way my mom made potato soup. It's quite simple and so delicious.  There are many days I think of my mom and feel so grateful for her sharing her passion and  love for baking and cooking to me.  I hope I am helping a lot of young and older people who have a passion for good home cooked food.

This recipe is a guesstimate because she never gave me the actual recipe written down. I decided to do exactly what I remember on those oh so good soup days.

She always made a pot of chicken or beef soup once a week and it usually was Monday(laundry day).

I pretty much do the same and I remember her pot was a big and I mean big stock pot.  She always used mostly thighs and breasts but did use (the pic of the chic) which contained legs too as I recall or even she'd cut up a whole chicken.  Note:  She always had extra broth which she would freeze for another day.

I will simplify my recipe as there are only two of us.  

2  to 3 lb.  bone in chicken breasts and thighs.(Bone in makes the broth hearty).
Celery tops (green tops and a few pieces)
1 medium onion
Several cleaned carrots
Salt (a few Tablespoons) depending on your taste.
At least 6 cups water or more (fill a Dutch oven pot to a reasonable amount with water).  Enough to have chicken immersed completely in the water.

In a large Dutch oven pot in COLD WATER place all ingredients.  Cook on medium heat until chicken starts to fall off bone. That will be several hours.  Note:  Use a crockpot for convenience and you can allow it to cook for at least 6 hours on low heat or 4 hours on high heat.

After chicken is cooked (mine will usually fall of bone)  Remove chicken, carrots, onion and celery from broth/soup.  Cut carrots in small pieces. Remove chicken from bone and allow to cool.   Discard the rest.  After cooled cut chicken in cubes or shred.  Mine usually shreds.  If you have too much chicken I would use the rest for chicken salad or I have frozen cooked chicken in freezer for later use.  Use a large freezer storage bag or wrap in clear wrap and aluminum foil and label it cooked chicken.  

Note:  I have found cooked chicken is handy to have in the freezer.  I have used it in casseroles and actually made chicken salad with it later.  
 

After chicken is strained I cut up two medium potatoes and add to broth(you could CUBE potatoes and cook separately and drain while you are cleaning chicken parts.  They will need to be cooked in broth until tender.  I have found to like my potatoes for this soup cooked separately and added to broth after I have thickened it.

   Speaking of thickening the soup/broth.  Here's how I do it.  I melt several (at least 2 TO 4 Tablespoons butter in a small pot.  Once the butter has completely melted I add approximately 1/2 cup of flour and a ladle of the chicken broth to the pot while whisking until incorporated.  It'll be like a smooth thicker liquid.  Once I have done that I add that mixture to the pot of broth making sure to keep stirring until butter/flour mixture has blended in soup.

Next I add the potatoes, carrots and chicken to the slightly thickened soup. Keep stirring and allow everything to heat to a slight boil and serve.

Please note:  I refer to soup/broth.  They are both the same.

If you desire you can use an immersion blender and puree it for a thicker consistency.  I would not puree the carrots with it.

I hope you enjoy this recipe and I also hope it was clear for you to understand.  I can get a little wordy at times trying to explain my recipes.  Enjoy!!








9/24/19

Sunday, January 14, 2024

Shortcut cheeseburger soup


This was a very delicious shortcut recipe that I’m sure you can make with other brands of Tomato soup.  I happened to have Costco’s creamy tomato soup
on hand so I used it as my base.






 






 






Going to put either the toast on the bottom or top of this soup when I serve it.

Shortcut cheeseburger soup.

Ground beef fry until browned thoroughly.(1/2 lb. Works fine)

Add tomato soup (1quart)(Costco) and 1 cup milk.  ( you can add less but this soup was a bit salty).  After it boils for about 10 minutes add American cheese (I added 6 to 8 slices) and I’ll pour the soup into my bowl and top it with a nicely browned slice of Texas toast.   You can use plain croutons if you prefer.

**** I think a thicker crustier bread is your best choice imo.

Easy and delicious!

Enjoy!



Wednesday, January 3, 2024

Healthy white minestrone



I had seen this recipe on Eating well .com and was really curious about the taste as it was a white minestrone and different than any minestrone recipe I had made; so today I went grocery shopping for ingredients.

I had my homemade chicken broth so I used it otherwise I would have used what this recipe called for in broth 

I will put an asterisk next to how I adapted this recipe to my liking.  I only used one zucchini and as far as seasoning cut back to 1 tsp. Thyme and I tablespoon of cider vinegar because I just wasn’t sure of what boost it would give to the soup.  Having said that I would follow the recipe as is the next time.  It was really delicious.




     
     
           


  • 2 teaspoons extra-virgin olive oil

  • 3 medium leeks, trimmed, washed ) and thinly sliced( note: I watched a video as how to thoroughly clean and cut the leeks)

  • 4 cups reduced-sodium chicken broth, or vegetable broth

  • 1 cup water

  • *1 large red potato, diced(white)

  • *2 teaspoons dried thyme( I used one)

  • ¼ teaspoon salt

  • ½ teaspoon freshly ground pepper

  •  cup whole-wheat orzo(I used wheat instant rice at the end and allowed to sit 5 minutes without stirring )

  • 1 -15-ounce can white beans, rinsed

  • *2 medium zucchini, quartered and thinly sliced( I used one zucchini)

  • *1 pound fresh spinach, stems removed(I used 1/2 bag frozen spinach rinsed )

  • *2 tablespoons cider vinegar(I used one)

  • 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano









Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 
Minutes.

  1. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.

  2. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

    Delish!

    Enjoy!





 

Wednesday, November 15, 2023

Homemade chicken stock















Today more than ever wise grocery shopping is a must.

One of the best values I have found is using 100% of a Costco rotisserie chicken.  After you have eaten all you enjoy why not make chicken stock?  The below is what I do and you can do it too!  One of the many ways to save your money.

Enjoy!  

 I clean the chicken of almost all the fat.  We don’t eat the legs so I leave the legs and wings on it.  (You can still use the carcass if you clean it better than I do).  It’s those ribs and bones that make an awesome stock.

My recipe in my words.

Note: after refrigerating overnight you will notice the stock will be gelled slightly.

Immerse the chicken in a pot of cold water.  I add lots of celery tops and some celery stalks too, maybe two carrots some salt and dried parsley (if fresh I would add it).  When it comes to a boil and turn it down and let it cook for 2 hours or more.  I keep push ing the chicken down and turning it over. I leave a lid tilted on it. 

When it is room temperature I remove the carcass and There is usually enough chicken on the carcass to pull off and add to the soup. I strain the broth. 

I allow it to cool completely before I refrigerate it.

I haven’t used a bay leave to it but since reading Barbara’s post I would consider adding g a bay leaf to the original recipe I mentioned.  Hope this helps😘

I recently used a larger pot and used two carcasses.  After I strained it I allowed it to stay in refrigerator overnight.

  I’ve made two pots of vegetable soup with it and it was delicious.  Below is vegetable soup.



I also froze 2 quarts so when I want to make soup again. If needed after frozen I wouldn’t  hesitate to add some canned chicken broth or better than bouillon to the frozen one if it needed it.






 


 


 


 


 


 

Saturday, October 7, 2023

Mondays vegetable soup


Updated photo Vegetable Soup
10/7/2023

To the original recipe today I added garbanzo beans drained, a handful frozen chopped spinach, a medium size(14.5 oz.) can petite diced tomatoes, a handful frozen green beans, dried parsley and acne de Pepe.





Today was an excellent day to make some vegetable soup with what I had in my freezer and pantry.

I’ve been nursing a cold:sinus infection and have had no desire to eat but today I needed something that would taste really good and also get me warmed up!  This Pa weather is so damp and downright cold.

I know it’s only April but some sunshine is definitely needed to get me on the right track.

Using my medium size Dutch oven I knew starting my vegetables in vegetable oil and butter would certainly give it some yummy flavor.  I was right.  The soup turned out spectacular!  I even managed to drink all that broth you see too! Feel good feeling for sure.











Sauté in vegetable oil and butter the following until tender 

1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 medium potato chopped 

Add 2 quarts chicken broth ( I use part homemade broth and 1 can Swanson chicken broth but approximately 3 quarts of broth would be perfect.

Cook slowly until broth starts to boil then add 1/2 cup frozen peas
1/2 cup chopped escarole 
1/2 cup Italian flat beans
1/2 cup  barley 

Note:  I had all of these handy in my freezer.  I save as not to waste all my extras.  They do come in handy for times like today…

Simmer until barley is tender but still a little chewy.

Start to finish about one hour or more.  Do not overcook!

Delicious!


Wednesday, April 27, 2022

Minestrone Soup or Zuppa!!!

 Buongiorno!    Good  Morning!

 This Italian Vegetable soup is loaded with veggies and an Italian family favorite. Enjoy!

 Hearty and just the right soup to make on this cold and windy day.. The flavor is amazing and packed with healthy goodness in every bite. A good choice for your family to get 5 veggies or more vegetables in your food plan.

Note:  If you want to make this with some sausage you can easily do it.
Before adding your veggies brown slightly some sausage, cut into slices and add to your ingredients while cooking.

Happy Cooking from my kitchen to yours! 

Stay warm!!!






Loaded with vitamins and anti oxidants..Healthy for sure!



Minestrone Soup or Zuppa


Soup or Zuppa

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
1 celery stalk, diced
2 medium zucchini, diced, seeds removed
1 clove garlic minced
*3 medium potatoes, unpeeled and diced optional
3 cups savoy cabbage sliced thin
1 –15 oz. Can cannellini beans
15 oz. Can diced tomatoes, undrained
2 cans reduced –sodium chicken broth
 3 cups water
½ tsp.crushed dried rosemary or Italian Seasoning
½ tsp. Salt
½ tsp. Pepper
*1/2 box small shaped pasta
Grated Pecorino Romano cheese optional

Heat oil in large stockpot over medium heat.  Add onion, cook. Stirring occasionally, until softened
Add carrots and celery cook, stirring occasionally about 3 minutes. Add remaining ingredients, except cheese.

Cover and bring to a slow boil, reduce heat and simmer gently 1 to 2 hours, Serve with grated cheese if desired.

Hint:  If you find that you would like this minestrone a bit thicker, add 1/2 cup  small pasta 15 minutes before serving..




 



11/12/11
11/12/13
4/27/2022 repost


Saturday, November 20, 2021

Cream of vegetable soup

I made a few adjustments to this recipe as in amounts of ingredients and seasonings.

I used basil and parsley instead of Italian seasoning.

I eliminated corn as I can’t digest it.

Delicious and if you like creamed soups it a thumbs up!

Note:  I keep chopped onions, celery and carrots in my freezer at all times because they are always very useful in recipes.  I have a hand chopper and usually spend an hour so so on a day I’ll be staying in to stock up on vegetables that I can freeze.  I pack them in small bags for convenience and then put them in freezer bags to store.

  • 5 tablespoons unsalted butter, separated
  • 1 tablespoon olive oil
  •  (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
  • 2 cloves garlic, minced
  • 4 cups baby red or baby gold potatoes,chopped into small bite-sized pieces
  • 1 and 1/2 teaspoons Italian seasoning
  • 3 cups chicken stock (or chicken broth--or vegetable stock for vegetarian)
  • 2 cups frozen broccoli florets, thawed and finely chopped
  • 1 cup frozen corn
  • 1/4 cup + 2 tablespoons all-purpose white flour
  • 3 cups milk (I use 1%; use 1%, 2% or whole)
  • 1/2 cup heavy cream
  • 3/4 teaspoon EACH: salt and pepper
  • 2 cups Freshly grated sharp Cheddar cheese
  • Optional: fresh parsley or thyme, crusty loaf of bread





  • In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
  • Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
  • Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).
  • Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!




  • Wednesday, February 3, 2021

    Cream of Chicken Vegetable Soup!





     




    Here goes my easy creamy vegetable soup recipe!  It’s really delicious!

    2-32 oz.  organic chicken broth 
    1cup diced chicken
    I cup frozen mixed vegetables thawed
    Or 1cup carrots, onion ,celery, peas and green beans-and potatoes ( all diced)
    1 small can drained garbanzo beans (optional)
    I cup cooked pasta (optional)


    In a large Dutch skillet add a few tablespoons vegetable oil.

    After oil is heated place carrots, onions, celery and potatoes.  Pinch salt and pepper too!

    Sauté slowly until slightly tender.

    Add chicken broth and diced chicken.  Simmer until all vegetables are tender.

    In a separate small
    Pot on low heat add 3 tablespoons butter and melt.

    Add 1/2 to 3/4 cup flour and whisk until it absorbs butter.( it depends on how thick you want your soup as to amount of flour added.  Add 1/2 cup whole milk and whisk until blended thoroughly.

    Slowly pour into vegetable chicken broth until broth slowly starts to thicken.

    Enjoy!