Archive for Soup
Soup’s On: Lemon Chicken Noodle Soup
Posted by: | CommentsOne of the challenges I face is when one has leftover rotisserie chicken, what do you do? There’s only so much chicken salad that a gal can make. Well, faced with a partial leftover chicken taking up valuable real estate in my refrigerator, I thought “Soup”. However, I was not in the mood for my normal Southwestern Chicken soup. Sadly, I found myself in a winter recipe rut. My tried & true recipes were not an option and add a case of the winter blahs and I found myself in a winter recipe rut.
Giada de Laurentiis had a recipe for a Lemon Chicken Soup with Spaghetti but since I’m not much of a spaghetti fan (don’t ask – it’s a childhood thing), I looked in the pantry and substituted egg noodles. I also added the zest of one lemon and some garlic and celery and I found a new spin on an old favorite.
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Lemon Chicken Noodle Soup
Recipe adapted Giada de Laurentiis, Food Network
Ingredients
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 1-2 lemons) [I used one lemon and the zest]
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional [I just added some extra parmesan]
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 rib of celery, sliced into moons
- 1 garlic clove, grated
- 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook’s Note [I used 2 cups of egg noodles]
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Directions
In a large stockpot, bring the chicken broth, lemon juice, lemon zest, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
Add the carrots and celery and simmer until tender, about 5 to 8 minutes.
Add the pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
*Cook’s Note: You can use any short pasta from your pantry as a substitute for spaghetti.
Gather the ingredients
That bay leaf looks lonely among the chicken broth, garlic and lemon zest/juice, no?
No thumbs were butchered when slicing the veggies *phew*
Warm Comfort At Last – SO Good!
Soups On – Garlicky Tortellini, Spinach and Tomato Soup
Posted by: | CommentsThis onslaught of snow has brought on need for warmth that only soup could bring. However, standing over a stove was the last thing that I wanted to do as I battle this flu bug. However, Fine Cooking came to this gal’s rescue with a recipe for Garlicky Tortellini, Spinach and Tomato Soup and, just my luck, all the ingredients were in my pantry. I used fire roasted tomatoes with garlic that I had in my pantry and that added great flavor.
It was quick to assemble and, with minimal effort, warmth was mine again. You might want to try this on a cold winter’s night.
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GARLICKY TORTELLINI SPINACH AND TOMATO SOUP
Recipe adapted from Fine Cooking
Ingredients:
- 2 tbsp. unsalted butter
- 6 – 8 cloves garlic, chopped
- 1 quart chicken broth, preferably lower salt
- 6 oz. fresh or frozen tortellini
- 14 oz. canned diced fire roasted tomatoes with their liquid
- 10 oz. spinach, washed and stemmed; coarsely chopped
- 8 – 10 leaves of basil, coarsely chopped
- Freshly grated Parmigiano-Reggiano
Directions:
- Melt the butter in a large saucepan over medium-high heat.
- Add the garlic and sauté until fragrant, about 2 minutes.
- Add the broth and bring to a boil.
- Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
- Add the tomatoes and their liquid, reduce the heat to simmer and cook just until the pasta is tender.
- Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
- Serve sprinkled with the grated Parmigiano Reggiano
Assemble The Ingredients
Garlic Sautéing In Butter – How Great Does That Smell
Time To Simmer
Chop Up The Spinach and Basil
Serve and Enjoy
Recipe Revamp: Chipotle Southwestern Corn Soup…
Posted by: | CommentsSometimes recipes need variety – or changes. One recipe that is so ingrained in my head that I can make it by memory is Grown Up Girlie’s Southwestern Chicken Soup. however, this time I decided to play around in my pantry and this version made the cut. The chipotle salsa had quite the kick and y’all know how much I adore Smoked Paprika..
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Chipotle Southwestern Corn Chicken Soup
Adapted from Real Simple Recipe
Ingredients:
- 3 cups chicken broth
- 3 cups shredded chicken (from a small rotisserie chicken or leftovers)
- 1 small onion
- 1 15 oz can of cannellini beans
- 1 15 oz jar of chipotle salsa
- 1 11 oz can of southwestern corn medley (Green Giant is my recommendation)
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. mexican oregano
- 1 clove of garlic, minced
- Juice of 1 lime
- Salt
- Pepper
- Sour Cream or Creme Fraiche
- Flat Leaf Italian Parsley
Directions
- Dice the onion and saute in a bit of olive oil until soft. Add the minced garlic.
- Add the cumin and stir for a second.
- Deglaze the pan with a bit of the chicken stock. Add the chipotle salsa, cannellini beans, southwestern corn, paprika, mexican oregano and the remainder of the chicken stock. Stir and bring to a slight simmer.
- Add in the chicken and the lime juice.
- Simmer for 10-15 minutes.
- Garnish with the sour cream or creme fraiche and parsley.
The Ingredients….
The Final Product…
Arctic Chill Means Beef Stew Is On The Menu….
Posted by: | CommentsOne thing about being up north means more excuses to break in the new All Clad Slow Cooker that I found under the Christmas Tree. I do have to say that I love this slow cooker – I can brown everything in ONE POT and clean up is a breeze. Not to mention it looks phenomenal on my countertop if I do say so myself. See, isn’t it beautiful.
I digress, I know. Beef Stew just calls for chilly weather and I have to say over the past month, Philly has apparently angered Mother Nature so much that she has blanketed the city in waves of white snow a couple of times along with the northeast including New Jersey (perhaps she is also annoyed by the MTV show “Jersey Shore” and Philly got hit by default? – just a thought.) What it has done is sent this gal to the kitchen to try and make her own “Tried and True” version of Beef Stew. I found a recipe for “Slow Cooker Beef Stew” but I have to warn you, I changed it up quite a bit. The end result was a beef stew that has a bit of bite and warms you to the core on a cold winter’s day.
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BEEF STEW
Recipe adapted from All Recipes
Ingredients:
- 2 lbs. of beef stew meat cut into 1” cubes
- 1/3 cup of all-purpose flour
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 tsp. paprika (I used smoked paprika)
- 1 tbsp. Worcestershire sauce
- 1 onion, chopped
- 2 cups beef broth
- 3 potatoes diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- 1 cup of whole button or baby bella mushrooms
- 2 tbsp. tomato paste
- 1 sprig of Rosemary
- 1/4 tsp. of allspice
- Pinch of red pepper flakes (optional)
Directions:
- In a small bowl, mix together the flour, salt and pepper; dredge the beef in the flour mixture and brown the beef cubes. Put remaining flour to the side.
- After the beef is brown, put into slow cooker (or in my case, leave in the pot as I browned it on the stovetop). Stir in garlic, remaining flour mixture, bay leaf, paprika, tomato paste, allspice, red pepper flakes, Worcestershire sauce, onion, mushrooms, beef broth, potatoes, carrots and celery.
- Cover and cook on Low setting for 10-12 hours or on High setting for 4 to 6 hours.
Guest Post: A Secret Summer Romance…
Posted by: | CommentsWhile I’m visiting all things Philadelphia this week, I’ve opened up Cooking In Stilettos to some FABULOUS bloggers I adore. First up is the one and only (Sometimes!) Serendipitous Girl aka SSG disclosing her "secret summer romance"…
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A Secret Summer Romance
by SSG
I have a secret … I love soup.
I wish it was more scandalous, really. Like I love soup AND I slept with a celebrity. But the secret really is that I just love soup.
A hearty lentil and sausage stew in the fall, slow cooked onions simmered in beef broth and topped with melted Gruyere on toast in the winter. A bowl of homemade chicken noodle to combat the sniffles or a simple tomato soup to combat a rainy afternoon. Surely "hearty" stems from its root word, heart. And I can’t think of another place that warms mine more than being wrapped up in a soft blanket on the couch, Pride & Prejudice queued up on the DVD player, spoon poised, ready to make the first plunge into warmth and comfort.
That is, until summer.
Soup and I have to go on the equivalent of a "Ross and Rachel" break. Where instead of scraping the last bit of soup from the bowl, I scrape whatever vegetables I can pull together without having to turn on the stove. I dabble with strolling through the farmers market in flip flops, warmed instead by the early morning sun.
But deep down, I miss soup.
There are cold soups, sure. But gazpacho can get old after a while. And while the cantaloupe soup I had at New York City’s Home one hot summer evening was delicious, it was too light to make a full meal.
I would just have to wait.
Or would I?
Enter the June 2009 issue of Martha Stewart Living where "Soups on Ice" caught my eye. While the title of the article initially had me envisioning Disney sized bowls of soup on ice skates, coming soon to a rink near you! I quickly forgave her after seeing page after page of Spicy Tomato, Fresh Pea and Buttermilk, and Cucumber Basil & Mint. And then my heart stopped when I saw "Corn & Coconut." Described as "farm fresh familiar and surprising all at once" it had a humble list of ingredients. Jalapeno, corn and coconut milk are boiled together with water, pureed, chilled and strained before getting to know each other a bit better in the fridge. On some warm Portland days I’d like to climb right in there with them.
The soup, when finished with a squeeze of fresh lime juice and a few turns of the pepper mill, was the perfect accompaniment to a crisp Pinot Gris and salad. Hearty? Yes. But cool and refreshing with a hint of complexity … though all really quite simple in the end. Just like a summer romance should be.
Corn & Coconut Soup
Serves 4
Bring 1 jalapeno chile, seeded and chopped, 3 cups fresh corn kernels, 1 can (14 oz) light coconut milk, and 2 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes. Filling a blender halfway and covering with a kitchen towel, puree soup in batches (I used my immersion blender). Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup at least 3 hours or up to overnight. Stir in 1 tablespoon fresh lime juice. Garnish each serving with fresh corn kernels if desired and season with pepper.
Tried and True: Onion Soup with Thyme and Fontina…
Posted by: | CommentsMy mom taught me an appreciation of French Onion soup when I was younger. As I got older, I always thought that French Onion soup was daunting and who am I to attempt and resigned to only order it when I was out for dinner.
That was until I was watching Everyday Italian and Giada de Laurentiis made her Onion Soup with Thyme and Fontina. It was like the beloved French Onion but kicked up Italian style. And, it wasn’t as complicated as my mind tended to think. Even I could do this!
This soup is in my arsenal. It’s super easy to make, always garners compliments galore and is comfort food that is perfect for these cold winter months.
Enjoy!
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Recipe courtesy of Giada de Laurentiis and FoodNetwork.com
Ingredients
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
Directions
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
A Little Comfort…
Posted by: | CommentsThere are times when a gal needs a little comfort food and, after this week from hell, comfort was on the agenda. Nothing screams Massachusetts than a bowl of warm clam chowdah and there is NO better than Legal Seafoods.
Now that I reside in Central Florida – that’s not an option. The only other *gasp* is Friendlys and that’s only because it’s from my childhood – not necessarily an accurate reflection of true home goodness that is Legal Seafoods.
You can imagine my surprise when I found Legal Seafoods Clam Chowder in the refrigerated section of Costco. Yeah, I know – warehouse super club but still – LEGAL SEAFOODS.
So tonight, I grabbed some freshly baked ciabatta and a bowl of Clam Chowdah with a bit of added touches i.e. freshly cracked black pepper, a bit of sea salt and Italian flat leaf parsley.
Now that, my friends is a bowl of comfort.
Comfort, Southwestern Style…
Posted by: | Comments
One thing I always have in my pantry are organic chicken stock, beans (black or cannelini) and salsa. That way I can always make my favorite Southwestern Chicken Soup.
I have to say that I’m spoiled. When I have tortilla or southwest chicken soup at various places, I always think “mine’s better” because mine is always different each time around and allows for adaptation.
I first got wind of the Southwestern Chicken Soup recipe courtesy of Grown Up Girlie and when I make a batch, I always make sure that there will be extra for lunch or dinner during the week. I adapted the recipe from Real Simple (where the photo is from because I was too hungry to take pictures) and this recipe kicks butt time and time again…
Southwestern Chicken Soup (adapted from Real Simple)
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini or black beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
Pinch of Cayenne (optional)
1 small yellow onion, sauteed
1/2 cup sour cream
Tortilla chips (optional)
Shredded cheddar cheese (optional)
Spritz of lime juice (optional)
- Dice the onion and saute in olive oil
- Empty the salsa into a large saucepan.
- Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and, if desired, lime juice, cayenne and cumin.
- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Top each bowl with a sprinkling of cheese, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
Can’t go wrong with Chicken soup when you are looking for a bit of comfort-y goodness. Buon apetito!
