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We had a cold and damp day last week that called for soup.  I had wild rice, chicken and vegetables. So I went on a hunt for a chicken and wild rice soup. All the soups had minimal vegetables in it, and I want one with a lot of vegetables. So I created my own out of couple of recipes.

 

  • 3 C chicken broth
  • 1 C water
  • 2 chicken breasts shredded
  • 1/2 C of uncooked wild rice
  • 1/2 C of chopped celery, carrots, frozen peas and onions
  • 2 tsp of poultry seasoning and rub ( I used Bone Suckin’ Sauce poultry seasoning & rub )
  • 1/2 C of all-purpose flour or wheat flour
  • 1/4 C of butter or olive oil
  • 1 1/2 C of heavy cream or mixture of heavy cream and milk

 

In a large pot over medium heat combine broth, water, chicken and chopped vegetables.  Bring to a boil, then stir in rice. Cover and remove from heat. In a small bowl season flour with salt and pepper. In a small saucepan over medium heat melt butter, then stir in poultry seasoning until the mixture is bubbly.  Reduce heat to low, stir in flour by the tablespoonful to form a roux. Whisk in cream/milk mixture a little at a time until fluffy and smooth.  Add cream mixture into broth and rice. Cook over medium heat for about 15 minutes. Serve with a fresh green salad.

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Chicken Dumpling Soup

This recipe is a combination of 2 recipes I found online plus my own substitutions. It was delicious and just hit the spot last night after a cold snowy day.

Ingredients

Soup:

  • 2 to 3 tablespoons olive oil
  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 1 stalk of celery sliced
  • 1 chicken breast
  • 4 to 6 cups chicken broth
  • 1 cup pearl barley
  • poultry seasoning or use dried sage, thyme, clove and marjoram
  • 2 bay leaves
  • Salt and pepper

Dumplings:

  • 1 cup sour milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup buckwheat flour or your choice of flour
  • 3 eggs

Prepared the chicken breast by cooking it in the oil on medium low heat till done.  Remove from pan and cool. Saute the vegetables in the left over oil and juices with the coconut oil till soft.  While the vegetables are cooking shred the breast with a fork and save the breast bone to make chicken stock for another soup or dish. Add the chicken broth, meat and spices. Simmering on medium low heat for about 30 minutes.

Make dumplings by bringing the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Add the eggs, 1 at a time, forming a sticky dough.

Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

For a change add a cup of pearl barley when adding the stock.

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I love this recipe – it comes from a good friend back near South Bend. I miss her dearly. I hope someday to meet up with her again. She is such a sweet and spiritual person. At anyrate I had a ton of sweet potato’s from our City Fresh pick ups the last few weeks.  I had thought about doing a frittata recipe that I have but because of the recent cold weather I decide on soup. Note: Today is beautiful and 73 – go figure.

Black Bean Sweet Potato Soup/Stew

3 T veg oil
2 med red, white or yellow onions
1 can chopped green chiles or fresh jalapenos
2 T fresh minced ginger
4 chopped garlic cloves
1/2 tsp all spice
1/2 tsp thyme
1 pound black beans soaked overnight and drained
6-10 cups water or stock (depending how thick you want it)
2 med sweet potatoes peeled and cut into 3/4″ pieces
1 T brown sugar
2 tsp salt
6 green onions chopped
fresh cilantro chopped
lime wedges

Heat oil and saute onions for 5 min; add chiles, ginger, garlic, allspice and
thyme and stir for 3 more minutes.
Add beans and water/stock and heat to boiling;reduce and simmer for 90
minutes;add sweet potatoes, brown sugar, and salt and cook for 30 more minutes;
add green onions and heat for 3 minutes.
Serve with fresh cilantro and lime wedges, avocado, sour cream, yogurt etc….

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