COCONUT LIME CHICKEN SOUP (favfamilyrecipes)

• 3 T butter

• 1 carrot shredded
• Thai seasoning see below
• 2 c chicken broth
• 1/2 bunch fresh cilantro
• 1 can coconut milk
• rotisserie chicken, shredded
• 1c cooked rice
• juice of 1 lime
• 1 T soy sauce

 

Thai Seasoning:

• 1/2t curry powder
• 1/4t cinnamon
• 1/4t ginger
• 1/4t chili powder
• 1/4t paprika
• 1/4t salt

 

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft. In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot. Add the coconut milk, shredded chicken, rice, lime juice, and soy sauce. Bring to a low boil then remove from heat and serve.

 

FRENCH ONION SOUP

• 2T butter
• 6 onions, thinly sliced
• salt
• 5c beef stock
• 4c chicken stock
• 3oz sherry
• salt and pepper
• gruyere cheese, shredded
• French bread slices

Melt butter over med heat and add onions to brown for 30min. In a stockpot, heat both stocks over med heat. When onions have browned, deglaze pan with sherry and then add to stock. Bring to a boil and then reduce and simmer for 20min. Salt and pepper.

If desired... toast bread on a sheet pan for 5min at 425*. Add soup to crocks and top with bread slice and cheese. Or you can sprinkle cheese on soup and serve as is.
 

CHICKEN AND DUMPLINGS (IP) (Margin Making Mom)

• 2 chicken breasts, cut in half
• 7c chicken broth
• 2 stalks celery
• 2 carrots
• 1 onion, chunks
• salt and pepper

DUMPLINGS:

• 3c flour
• 1T baking powder
• salt
• 1c + 2T milk

Place chicken, broth, celery, onion, and carrots in Instant Pot. In a bowl, stir together dumpling ingredients. Turn onto a floured surface and roll to 1/4in thick. Use pizza cutter to cut into strips or squares. Add to Instant Pot and stir. Seal lid and cook on Manual for 3 min. Allow a natural release (30-40min). Take off lid and stir. Remove chicken and shred with a hand mixer for 30sec. Veggies may be removed if desired. Add chicken to pot and stir. 

CREAMY THAI COCONUT CHICKEN SOUP (IP)

2T coconut oil
1 onion, quartered
2lbs chicken breast, cut into strips
2 sweet potatoes, peeled and cubed
1 sweet pepper, strips
1-2T thai red curry paste
2t curry powder
2t turmeric
2t ginger
3c chicken broth
salt
2t sugar
1 can coconut milk
2 1/2T lime juice
cilantro

Turn on Instant Pot on Saute high. Add coconut oil, onion, and peppers- sauté for 1min. Add chicken and sweet potatoes and sauté until outside of chicken is white. Add curry paste, curry powder, turmeric, and ginger- stir well. Add chicken broth, salt, and sugar. Cover pot and cook on Manual for 10min. Quick Release and stir in coconut milk and lime juice. Top with cilantro when serving.

CHICKEN AND DUMPLINGS

1T butter
2t olive oil
4 boneless chicken breasts
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2t dried thyme
2t garlic, chopped
4c chicken broth
3c water
parsley

DUMPLINGS:
2 1/2c flour
1T baking powder
1/2t baking soda
6T unsalted butter, melted
3/4 c buttermilk

1.  Heat the butter and oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

2.  Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, chicken broth, and water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Transfer the chicken to a plate; let cool. Shred the chicken and return it to the pot.

3.  Whisk together ½ cup of the flour and 2 cups of the cooking liquid in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.  Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter and buttermilk. Form dough into small balls. Reduce heat to low and drop the dough balls into the broth. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

SWEET COCONUT-BUTTERNUT SOUP (Super Healthy Kids)

 

3c butternut squash, peeled and cubed
3c sweet potatoes, peeled and cubed
***NOTE: You can use any combination- acorn, butterkin, pumpkin, etc For an added layer of flavor you can roast the cubes in a 400* oven for 15min before adding to soup pot.

1 onion, chopped
2c (1 can) chicken broth
1/4c butter (or coconut oil)
2c (1 can) coconut milk or whole milk
2t cinnamon
1/2t cumin (optional)
2T shredded coconut, (optional) garnish

Over med-high heat melt butter in soup pot and cook onion until soft and brown. Add squash and sweet potatoes. Saute for 2-3min. Add chicken broth and simmer covered for 1-4 hours on low. Blend until smooth with immersion blender or potato masher. Add coconut milk, cinnamon, and cumin. Cook for 30 min and serve with sprinkled coconut, if desired.

CHEESEBURGER SOUP (The Recipe Critic)

• 1 lb ground beef
• 1 lb bacon, cooked and crumbled (optional)
• ¾c chopped onion
• ¾c shredded carrots
• ¾c diced celery
• 2 tomatoes, diced (optional)
• sliced mushrooms (optional)
• peppers, diced (optional)
• 1t dried basil
• 1t dried parsley flakes
• 4T butter, divided
• 4c chicken broth
• 4c peeled and diced potatoes
• ¼c all purpose flour
• 2c shredded cheddar cheese
• 2c milk
• ¾t salt
• ½t pepper
• ¼c sour cream

Instructions

1. Brown the ground beef in 3quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, carrots, celery, tomatoes, mushrooms, peppers, parsley, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3T) and add the flour. Cook and stir until bubbly. Stir in milk and heat until thick. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, salt, and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon. Remove from heat and stir in sour cream.

LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

CHICKEN AND SWEET POTATO STEW (Rebecca)

1/4 c all-purpose flour
1/4 t garlic salt
3 boneless, skinless chicken breasts, cut into 1in pieces
1 T oil
1 medium onion, quartered, sliced
1t garlic
1 1/2 c apple cider
1can chicken broth
2 c cubed, peeled sweet potatoes (1/2-in)
2 (14 1/2 oz) cans diced tomatoes
2T tomato paste
1 teaspoon dried basil leaves

In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
Heat oil in pot over medium-high heat until hot. Add chicken; cook 3 min, or until just browned. Remove chicken. Add onion and garlic; cook and stir 2 minutes until tender; adding some apple cider if necessary to prevent sticking. Stir in remaining apple cider, chicken broth, sweet potatoes, tomatoes, tomato paste, basil, and chicken. Bring to a boil. Reduce heat to low; simmer 35 to 40 min, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

You can also make it in the crock pot. Just brown the chicken, onioin, garlic in a pan before adding all ingredients to the crock pot.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.

WALKABOUT ONION SOUP (Outback Steakhouse)

2 T butter
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)

Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.

In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.

To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.

MEXICAN CORN CHOWDER (Kim S)

 2 1/2 c chopped cooked chicken
11 oz can of corn
14.5 oz can diced tomatoes, drained
1 can of cream of potato soup
4 oz can of green chilies
2 T. fresh cilantro
1 pkg taco seasoning mix
3 cups of chicken broth
8 oz of sour cream
4oz cheddar cheese or velveeta

In the crock pot, combine chicken, corn, tomatoes, soup, undrained chilies, cilantro, and taco seasoning.  Mix well.  Stir in chicken broth.  Cover and cook on low for 8 to 10 hours or high for 4 to 5. Stir 1 cup of the hot soup into the sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.

PASTA FAGIOLI (Olive Garden)

This recipe could not be easier and tastes so good, just like the restaurant without the wait time. The perfect one pot dinner and it practically cooks itself.

1lb lean ground beef, browned and drained
      (may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time

Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time.  May top with parmesan cheese to serve.

WHITE BEAN SOUP (Southern Living)

This is a great winter recipe.  It is so easy.  The ingredients are cheap and usually on hand.  And it's a great way to eat more beans or have a meatless dinner.


3 cans Great Northern Beans, rinsed and drained
2T butter
1 onion, chopped
3 celery stalks, chopped
5t garlic
6c chicken broth
2 bay leaves
thyme
1/4 c rice wine vinegar (may sub red wine/ or white vinegar)
salt and black pepper
white truffle oil or olive oil

Melt butter in pot.  Saute onion, celery, and garlic for 10 min.  Add beans, broth, spices, and boil.  Simmer 30-60 min.  Remove from heat, stir in vinegar and salt.  Blend with hand blender to desired consistency.  Drizzle with truffle oil or EVOO before serving.

LAZY PORK HOT POT (Aida Mollenkamp)

1 1/2 quart (6 cups) low-sodium chicken broth
1/4 cup sherry
6 tablespoons soy sauce
5tsp garlic  
4t ginger
4 oz shiitake (or other) mushrooms, sliced
Carrots, shredded 
Snap (or snow) peas
Cellophane noodles (or ramen, spaghetti, etc)
3/4 pound pork tenderloin, cubed
3 green onions, thinly sliced on bias, for serving

Combine broth, sherry, soy, garlic, ginger, mushrooms, carrots, and peas in a medium pot. Bring to a boil over high heat then reduce heat to low.  Add noodles and simmer until broth is infused with flavors, about 30 minutes. Turn heat up to medium and add pork and cook until just cooked through, about 5 minutes. Garnish with green onions and serve.

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil

2 red onions, chopped

2 carrots, chopped

1 T garlic

5 lg tomatoes, chopped

2 t sugar

1 T tomato paste

1/4 c fresh basil leaves, diced

3c. chicken stock/broth

1T salt

2t pepper

3/4 c. heavy cream (milk works, too)

croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.

VEGETABLE CHEESE CHOWDER

We started making this soup every year on Christmas Eve as our 'before church meal'. It brings back such good memories and warm feelings every time I make it. It is also a very yummy and easy way to eat LOTS of vegetables. You can use any combination of the veggies listed below. Feel free to omit or substitute based on your likes and available produce.

In a large pot sauté over high heat for 4-5 min:
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
 ¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!

Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.

MINESTRONE STEW

1T olive oil
1 med onion, diced
2t garlic
1 celery stalk, diced
1 carrot, diced
1c sliced mushrooms
2c. zucchini, sliced
1 1/2c elbow macaroni (or for a heartier meel add cheese tortellini for last few min of cooking)
1 can navy beans, drained and rinsed
14 1/2 oz diced tomatoes
6c beef broth
1t rosemary
salt and pepper
1/2c parmesan cheese

Over high heat, cook first 6 ingredients for 3-4 min. Add beans, tomatoes, beef broth, rosemary, salt, pepper, and macaroni. Simmer for 10-15 min. Add parmesan and serve.

OVEN BEEF STEW (OR CROCK POT)

1/4c flour
1/4t salt
1/4t pepper
1 1/2lb stew beef
1T oil
3t garlic
1t thyme
2 cans beef broth
1 can diced tomatoes
1 med onion, wedges
2 lg potatoes, diced
2c diced carrots

Preheat oven to 350* Coat beef with flour, salt, and pepper. Heat oil and garlic over med heat. Brown outside of beef evenly. Place beef in large baking dish, stoneware bowl, or crock pot. Sprinkle with thyme. Add beef broth, tomatoes, and onion. Cover and bake one hour. Add carrots and potatoes. Bake at least one hour. The longer, the more tender it will all be.

ASIAN GREENS SOUP

2 ½ c chicken broth
¼ c sherry
¼ c soy sauce
2T sugar or mirin
2T minced ginger
2 oz whole wheat spaghetti, cooked
4oz sliced shitake mushrooms
4 c sliced Asian greens- any (bok choy, mustard greens, napa cabbage)
¼ c sliced scallions

Simmer over med heat for 5min- broth, sherry, soy, ginger, sugar. Add mushrooms and simmer 5min. Stir in greens and spaghetti, heat until warm.