The Best Chicken and Potato Chowder Recipe
The Best Chicken and Potato Chowder Recipe Ingredients: 4 cups chicken broth 2 cups (2 medium) diced peeled potatoes 1 cup (2-3 medium) diced carrots 1 cup (3 medium stalks) diced celery 1/2 cup diced onion 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1/4 cup unsalted butter 1/3 cup all-purpose flour 2 cups milk (I used skim) 2 cups (8 oz.) shredded cheddar cheese 2 cups diced cooked chicken 1/4 cup chopped fresh parsley Directions: In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through. Ladle into serving bowls. Sprinkle with chopped parsley. Enjoy!...
Simple Wonton Soup Recipe
Simple Wonton Soup Recipe Ingredients FOR THE WONTONS: 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable 1 cup Ground Pork 2-½ Tablespoons Sesame Oil 1 pinch White Pepper 1 Tablespoon Soy Sauce ½ teaspoons Salt 1 Tablespoon Shaoxing Wine 1 package Wonton Skins, 12 Ounce Package FOR THE SOUP: 6 cups Good Chicken Stock 1 Tablespoon Sesame Oil 1 teaspoon Salt, Or To Taste ¼ teaspoons White Pepper 1 whole Scallion, Chopped Directions: Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water. Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor). In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste. Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made and bring the two ...
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Crock Pot Tomato Basil Soup Recipe
Crock Pot Tomato Basil Soup Recipe Ingredients: 3 – 15 oz. cans of petit diced tomatoes, with juice 1 C finely diced celery 1 C finely chopped carrots 1 C finely diced onions 1 tsp dried oregano 1/4 C fresh basil, minced 4 C chicken broth 1/2 C flour 1 C freshly grated Parmesan Cheese 1/2 C butter 2 C half and half, warmed 1 tsp salt 1/4 tsp black pepper Directions: Put tomatoes, celery, carrots, onions and chicken broth into crock pot. Cover and cook on Low for 5-7 hours. Thirty minutes before serving make the roux. Melt butter over low heat in a skillet and add in flour. Stir constantly for about 5 minutes Slowly add in 1 cup of hot soup. Add in 3 more cups of soup and stir until smooth. Put all back into the crock pot. Stir and add Parmesan cheese, warmed half and half, salt and pepper Add in oregano and basil. Cover and let cook on low for another 30 minutes or until ready to serve....
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Chicken Enchilada Soup Recipe
Chicken Enchilada Soup Ingredients: 2 tsp olive oil 1/2 cup onion, chopped 3 cloves garlic, minced 3 cups low sodium fat-free chicken broth 8 oz can tomato sauce 1-2 tsp chipotle chili in adobo sauce (or more to taste) 1/4 cup chopped cilantro (plus more for garnish) 15 oz can black beans, rinsed and drained 14.5 oz can petite diced tomatoes 2 cups frozen corn 1 tsp cumin 1/2 tsp dried oregano 2 8 oz skinless chicken breasts (16 oz total) 1/4 cup chopped scallions, for topping 3/4 cup shredded reduced fat cheddar cheese fat free or reduced fat sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Topping suggestions: sour cream, scallions, cheese, tortilla chips or strips, cilantro, hot sauce. Serves 6 (1 1/2 cup servings)...
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Coconut Shrimp Curry Recipe
Coconut Shrimp Curry Recipe Ingredients: coconut or canola oil 1 shallot, thinly sliced 1 garlic clove, finely diced 1 tablespoon curry powder 1 cup potatoes, diced into small cubes 1 small can coconut milk (about 6-8 ounces) 1 can of milk (use the empty coconut milk can to measure) 8 ounces shrimp, peeled and deveined 1 medium tomato, diced 1 tablespoon tomato paste 1 tablespoon honey or sugar 1-2 teaspoons chili powder, or to taste 3/4 cup frozen peas salt and pepper, to taste Directions: In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally. Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice. Total Time: 45 minutes Yield: 4 servings...
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White Bean and Chicken Chili
White Bean and Chicken Chili Ingredients: 3 (15 oz.) cans white beans, rinsed and drained (any white bean will work just fine) 4 cups low-sodium chicken broth 1 tablespoon olive oil 3 large chicken breasts (2 1/2 pounds) 2 cups frozen corn 1/2 teaspoon salt 1/4 teaspoon pepper 2 onions, chopped 4 cloves garlic, chopped 2 (4 oz.) cans roasted green chilies, drained 2 teaspoons ground cumin Garish: sour cream, green onions, shredded cheese Directions: Cube the chicken. In a large saucepan, brown over medium high heat in a little olive oil. Remove the chicken to a plate and in the same pan, saute the onion until just softened. Add the garlic until fragrant (about 60 seconds). Add 1 cup of the broth and use it to scrape up any brown bits on the bottom of the pot. Puree one can of the rinsed beans with a little bit of broth and add to the pot. Then add the other two cans of beans, the broth, the cooked chicken, corn, all the spices and chilies. Bring to a boil, then turn heat down and simmer 1 hour. Serve topped with sour cream, cheese and sliced green onions....
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Vegetable, Lentil and Beef Soup
Ingredients: 1 pound lean ground beef 1 1/2 cups dry lentils, rinsed 1 cup chopped carrots 1 cup chopped onion 1 cup chopped celery 3 cups water 1 teaspoon salt ground black pepper to taste 2 cubes beef bouillon cube 6 cups tomato-vegetable juice cocktail 1 (4.5 ounce) can mushrooms, drained 1 dash Worcestershire sauce Directions: Brown beef; break meat into small pieces while cooking. Drain. Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally....
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Lentil and Sausage Stew
Ingredients 1 lb. Italian sausage 1 medium onion 3 med. (1/2 lb.) carrots 4 stalks (1/2 bunch) celery 2 cloves garlic 2 cups brown lentils 2 Tbsp (or 6 cubes) chicken base (bouillon) 6 cups water ½ to 1 tsp cayenne 1 tsp paprika 1 tsp cumin 1 tsp oregano 10 oz. frozen spinach Instructions Cook the sausage in a large pot over medium heat. If you are using a soft sausage (like I did, see photos below) it will be easier to squeeze it out of the casing than to slice it. A firm sausage can be sliced prior to cooking. While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots and celery; dice the onion and mince the garlic. Once the sausage is cooked, add the vegetables and continue to cook until the onions are soft and transparent (about 5 min). Measure out the lentils and pick through them to make sure there are no stones. Add them to the pot along with the chicken base (or bouillon), 6 cups of water, cayenne, cumin, parika and oregano. Bring the pot up to a simmer, place a lid on top, reduce the heat to low and let simmer for 30 minutes or until the lentils are soft. Add more water if it gets too dry. (taste it to see if lentils are soft, you can also adjust the seasoning to your preference at this point) Stir in the frozen spinach and cook for about 15 minutes more. Serve with ...
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Creamy Potato Garlic Soup
Ingredients 1 1/2 pounds white potatoes, scrubbed and sliced into 1/4″ rounds 1 large onion, sliced thin 1 teaspoon salt 6 cups chicken broth 4 to 6 cloves of garlic, to taste 1 cup heavy cream or half & half For Topping sharp cheddar cheese cooked, crumbled bacon thin slices of cooked ham sour cream Directions Place the sliced potatoes, onion, salt, chicken broth, and garlic into the crock of a 4- to 6-quart slow cooker. Cover and cook on high for 4 to 5 hours. Near the end of cooking time, test the potatoes by pricking with a fork. They should easily break and fall apart. Remove the lid and puree the soup either with a hand held stick blender, or in a food processor or blender. Puree in small batches to avoid hot splashes of soup. Return the soup to the crock and add the heavy cream. Heat carefully; don’t let it come to a boil. Serve hot, with your choice of toppings. Shredded cheddar cheese and bacon makes a fantastic dish that tastes like your favorite baked potato with toppings! Yield: eight 1-cup servings....
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Chicken Cassoulet-Style Soup
Ingredients 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces 8 ounces smoked turkey sausage, cut into 1/2-inch slices 1 26 ounce jarpasta sauce with red wine and herbs 1 15 – 19 ounce canwhite kidney (cannellini) beans, rinsed and drained 1 1/3cups water 1 teaspoon dried oregano, crushed Directions: In a 3 1/2- or 4-quart slow cooker, combine chicken, sausage, pasta sauce, beans, the water, and oregano. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours....
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