Old Fashioned Chicken Noodle Soup

I have never made Chicken Noodle Soup before and I can tell you, you don't need much practice because this was delicious.  I wish I would have doubled this so we could have had the soup around for longer.  Now I will just have to make it again soon.  This is not a soup that has to simmer for hours.  And I used rotisserie chicken to make it even easier. The important thing is to use chicken broth that is NOT low sodium.  I made the mistake of making turkey soup with that and it tasted very bland. You can make this soup creamy by adding the milk or just make it regular and skip the milk. I wasn't sure how I would like the creaminess so I only put in a cup of milk but you could certainly add more milk or half and half to make it even more creamy. This recipe is adapted from Sally's Baking Addiction.

Ingredients:
2 tbsp unsalted butter
3 carrots peeled and sliced
2 stalks celery sliced
1 yellow onion chopped
3 cloves garlic chopped
1 potato diced
1 tbsp flour
1 tbsp parsley
1 tsp pepper
1 tsp dried thyme
8 cups chicken broth (not low sodium)
2 cups chopped cooked chicken
1 cup 2% milk
5 cups uncooked egg noodles

Heat the butter in a large dutch oven over medium heat and add onion, celery, carrots and garlic.  Saute until tender and add flour, parsley, pepper, and thyme.  Stir and cook for another few minutes.  Add potato.

Add broth and stir.  Bring to a boil over medium heat.  Reduce heat.  Cover pot and allow to simmer for 30 minutes.

Add chicken and milk.  Mix and cook for 10 minutes.

Add noodles and cook for another 12 until noodles are tender and soap has thickened.  If you want the soup creamier add more milk.  I wasn't sure how I would feel about the creaminess of the soup so I stayed with this amount of milk but you could definitely add more.

Add more pepper if desired.  Serve warm.

Enjoy!!


Linked at: http://www.thecountrycook.net/

Sausage, Spinach & Bean Soup

Yum!! This soup is going to become one of your favorite weeknight winter meals. I think a lot of people are intimidated by soup but they shouldn't be. Not only is this soup healthy but it took only about 30 minutes to make, I used only 1 pot to cook it and most of the ingredients were things we already had in our fridge or pantry. Plus it made a ton so it's perfect for a big family or folks who enjoy freezing extras, I'm not sure it gets any better than this!!

Ingredients:

8 links Italian Sausage - Casings removed

9oz Spinach

2 15oz Cans White Beans - Drained & Rinsed

2 15oz Can Diced Tomatoes

1 Large Onion - Diced

4 Garlic Cloves - Minced

10 Baby Carrots - Sliced

3 Cartons /Quarts or 96oz Low Sodium Fat Free Chicken Broth

1lb Pasta - Cavatappi

10 Fresh Basil Leaves - Chopped

1 Tsp Olive Oil

S&P

Grated Parmesan Cheese for topping

Adapted from: http://feastonthecheap.net/

In your largest stock pot heat up the olive oil. Take your sausage out of its casing and brown it in the bottom of the pot, breaking it up with a wooden spoon as it cooks. While the sausage is browning you can prep your onion, carrots and garlic.

When your sausage is almost completely browned, add in all of your veggies. Salt and pepper everything allowing the veggies to soften and cook about 7 minutes. Stir the pot occasionally so that  nothing sticks.

Now it is time to dump in both cans of the diced tomatoes, the beans that have been drained and rinsed, the box of pasta and all 3 cartons of the chicken broth. Stir the pot a few times to mix everything up.

Add the fresh basil as well as another round of salt & pepper. Bring the entire pot to a boil, once it is boiling reduce the heat to low and allow it to simmer about 7 minutes to cook the pasta.

A few minutes before serving pour all of the spinach into the pot. It will wilt into the soup as you stir it in. Serve immediately topped with grated Parmesan cheese. If you plan on making this ahead of time or having it as leftovers for more than one day keep some extra chicken stock on hand to add to your bowl as you reheat it as the pasta will continue to soak up the liquid the longer it sits.

Enjoy!!

Linked at: http://www.thecountrycook.net, asouthernfairytale.com

Italian Wedding Soup

I don't make homemade soup very often.  If I am in the mood for soup I usually just open a can of Campbells Tomato Soup. But I have always wanted to make Italian Wedding Soup so the other day I did. Its a little time consuming having to make 40 mini meatballs but its so worth it.  My whole family loved it.
And it made enough that we had it for a few days.  This recipe is from Ina Garten's Back to Basics.

Ingredients:
1-1/2 lbs ground chicken
2/3 cup bread crumbs
2 tsp minced garlic
3 tbsp chopped parsley leaves
1/2 cup grated parmesan cheese
3 tbsp milk
1 large egg, lightly beaten

Soup:
2 tbsp olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced celery
11 cups chicken stock
3/4 cup dry white wine
1 cup small pasta such as stars
1/2 cup minced fresh dill
12 oz spinach, washed and trimmed

Directions:
Preheat oven to 350 degrees.

Make the meatballs by combining the ground chicken, bread crumbs, garlic, parsley, cheese, milk, egg, salt and pepper in a bowl and gently combine with your hands.  Form 1-1/2" meatballs by rolling them in your hands and using a teaspoon as a guide if necessary.  Place meatballs on a cookie sheet lined with parchment paper.  You should have about 40 mini meatballs.  Bake for 30 minutes until cooked through and lightly browned.  Set aside.

In the meantime heat the olive oil over medium low heat in a large heavy soup pot.  Add the onion, carrots and celery and saute until softened, about 8 minutes.

Add the chicken stock and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6 to 8 minutes.

Add the fresh dill and then the meatballs to the soup and simmer for 5 minutes.

Stir in the spinach and cook for 1 minute until the spinach is wilted.  Serve in soup bowls.  Top with more Parmesan cheese if desired.

Enjoy!!




Linked at: http://www.thecountrycook.net

Gazpacho

My husband and I have a favorite lunch place in St. John, USVI that we have been to many times.  Its a little open air rustic building with a few picnic tables and a chalk board menu that's carried around from table to table. The picnic tables look out over an island cove filled with sailboats, aqua blue water and lots of palm trees.  Its one of the most relaxing places that I know.   It's in Coral Bay and is called Shipwreck Landing. We always order the gazpacho as an appetizer and we are never disappointed. Last week when we had so many vegetables ready to be eaten I said I would try to make some and see how it compared.  This was just as delicious as I remember but somehow we couldn't recreate the setting in our backyard in New Jersey.
This involves a lot of chopping and it should set overnight to get the flavors to all mesh together but it's perfect for a light lunch or appetizer.  I'm sure I'm not the only one with leftover tomatoes and peppers. This recipe was found on my recipes.

Ingredients:
1 cucumber, seeded and chopped
1/4 cup basil, chopped
4 cloves garlic, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 sweet onion, finely chopped
6 large tomatoes, seeded and chopped
3 tbsp lime juice
1/4 cup red wine vinegar (more if desired)
2 cups V-8 juice, spicy
salt and pepper to taste

Directions:
Add seeded and chopped cucumber, peppers and tomatoes to a large bowl.

Add chopped onion, garlic, lime juice, vinegar, vegetable juice and salt and pepper.  Transfer half of the mixture to a food processor or blender and process until smooth and return to the bowl.  Stir well.  Stir in basil and chill for at least two hours but overnight will le t the flavors blend more.

Enjoy!!



Linked at: http://www.nap-timecreations.com, http://www.mandysrecipebox.blogspot.com, http://www.chef-in-training.com/,http://iamaddictedtorecipes.blogspot.com/,  http://www.ishouldbemoppingthefloor.com/ www.4littlefergusons.wordpress.com http://www.ladybehindthecurtain.com, http://www.hungrylittlegirl.com/ http://thenymelrosefamily.com/, http://www.momstestkitchen.com/, http://www.ducksnarow.com, http://thenymelrosefamily.com/, http://www.sweetsav.blogspot.com/

Slow Cooker Split Pea Soup

There is nothing ever appetizing looking about a bowl of split pea soup.  My husband asked me to make this for him because he loved this soup as a kid.  I don't even like eating peas.  They are probably one of my least favorite vegetables and I still thought this soup was good.  Its very thick and hearty and great for a cold winter night that we are all too familiar with here in New Jersey.  This is an Emeril recipe published in Martha Stewart's Everyday Food 2011.  Enjoy your last February weekend!

Ingredients:
2 lbs dried split peas, picked over, rinsed and drained
2 boneless precooked ham steaks, sliced into small pieces
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 red pepper, diced small
3 tsp minced garlic
1 tbsp minced fresh thyme
2 dried bay leaves
10 cups low sodium chicken broth

Chop onions, garlic, celery, carrots, and red peppers.  Set aside.  In a medium pot bring the chicken broth to a boil and then carefully pour it into a 6 quart slow cooker.  Add split peas, onion, carrots, celery, red pepper, garlic, thyme, bay leaves and sliced ham pieces.

Cover and cook on high until split peas are creamy about 6 hours.  Stir occasionally.  Discard bay leaves.

Ladle into soup bowls.

This is linked to www.sixsistersstuff.com, http://www.michellestastycreations.com/, http://www.whatscookingwithruthie.com, http://www.ishouldbemoppingthefloor.com/, http://www.flourmewithlove.com/, http://iamaddictedtorecipes.blogspot.ca, http://insidebrucrewlife.com/, http://www.mandysrecipebox.blogspot.com/, http://www.nap-timecreations.com/, http://www.chef-in-training.com/, http://www.hungrylittlegirl.com/, http://www.momstestkitchen.com/
http://thenymelrosefamily.com/, http://www.ladybehindthecurtain.com/, http://www.bunsinmyoven.com, http://www.semihomemademom.com/, http://housewivesofriverton.blogspot.com/, http://www.momontimeout.com/, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.thebusybhive.blogspot.com/

Butternut Squash and Carrot Soup

I don't know if you are aware of this but Punxsutawney Phil the famous Groundhog out in Pennsylvania didn't see his shadow on Saturday morning meaning that Spring should be just around the corner!! Unfortunately, it has not stared getting any warmer here in NJ. It is nice and cold today with a chance of snow for tonight so to me that means it's a great time to enjoy a nice big bowl of soup for lunch or dinner. This Butternut Squash and Carrot Soup is decently healthy yet still creamy and has a kick of flavor from the curry powder.

Ingredients:

1 Large Butternut Squash (about 2 cups) - Peeled and Diced

1 Cup Mini Carrots - Diced

9 Whole Cloves of Garlic

5 Tbsp Olive Oil

8 Cups of Vegetable Broth

1 Large Yellow Onion - Diced

1 Tbsp Curry Powder

1/4 Tsp Cayenne Pepper

S&P

Toppings:

Low Fat Sour Cream

Whole Wheat Croutons

Adapted from: http://www.portuguesegirlcooks.com/

Start by prepping your vegetables: peel and dice your squash, dice up your carrots and peel your garlic. Preheat the oven to 400 F. On a large baking sheet arrange the butternut squash, carrots and garlic in one layer. 

Drizzle with 2 Tbsp of olive oil and season with salt & pepper. Bake for 45 - 60 minutes until soft and browned. Take the pan out of the oven and set aside.

In a large pot over medium heat pour in 1 Tbsp of olive oil, when it's hot add the onion and cook 5-7 minutes until they have softened and are translucent. Add the roasted vegetables to the pot and mix to combine everything together. Toss in the curry powder and cayenne pepper to coat the vegetables. Let it cook till fragrant about another minute or two, give it a good stir then pour in all of the vegetable broth.

Simmer the soup for about 20 minutes, stirring occasionally. If you would like to top your soup with the whole wheat croutons you can make them now. I simply cut up 2 pieces of bread into cubes, placed them on a baking sheet, drizzled them with the remaining olive oil and toasted them in the oven for about 5 minutes.

When the soup has finished, use an immersion blender to puree it or pour it into a blender until all the vegetables are gone and it is completely smooth. I wanted the soup to be a little creamy so I topped our bowls with a large dollop of sour cream and mixed it in slowly as I ate the soup along with the croutons. 

Enjoy!! - Nicole

Linked at: http://iamaddictedtorecipes.blogspot.ca/, http://www.ishouldbemoppingthefloor.com/, http://www.flourmewithlove.com, http://www.sweetsav.blogspot.com/, http://www.momstestkitchen.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://insidebrucrewlife.com, http://www.mandysrecipebox.blogspot.com/, http://www.ladybehindthecurtain.com/, http://thenymelrosefamily.com/, http://djssugarshack.com/, http://www.hungrylittlegirl.com/, http://housewivesofriverton.blogspot.com/, http://www.bunsinmyoven.com/, http://www.semihomemademom.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://www.tasteandtellblog.com/, http://www.mandatorymooch.blogspot.com/, www.thecountrycook.net, http://www.notyourordinaryrecipes.com/, http://www.foodiefriendsfriday.com/, http://www.michellestastycreations.com/, http://swtboutique.com/, http://www.sixsistersstuff.com/, http://www.whatscookingwithruthie.com/, http://www.ishouldbemoppingthefloor.com/

Potato Leek Soup

This soup is perfect for a cold winter's night when you need something warm and creamy to fill your belly. I've been really into making larger portions of foods and freezing them for later on. I guess it's my nesting instinct starting a little early or maybe it's just the fact that I don't have as much energy as I used. Sometimes the thought of having to make dinner after coming home from work is just exhausting which is upsetting because it used to be my favorite part of the day. This recipe was quick and easy, it also made a lot so I have a full container of it in the freezer.  

Ingredients:

3-4 Leeks - Only white and light green parts

1 Onion - Diced

6-8 Russet Potatoes - Thinly Sliced

3 1/2 Cups Low Sodium Vegetable or Chicken Broth

1 Cup Whole Milk

S&P

Dried Chives or Parsley for topping

Adapted from: http://pinchmysalt.com/

Start by prepping your veggies. Slice only the white and light green parts of your leeks and then soak the discs to get all the dirt and sand out from in between the layers. You can discard the dark green tops of the leeks. When you're sure they are clean, take them out of the water and cut each slice in half. Dice up your onion and then thinly slice the potatoes with the skins still on. In a large pot over medium heat, melt the butter then add the onions and leeks. Cook about 5 minutes, stirring occasionally.

Add the sliced potatoes to the pot and pour the vegetable or chicken broth over top. The broth should cover all of the potatoes. Cover the pot and allow the potatoes to cook about 15 minutes or so, giving it a stir every once in awhile.

By this time the potatoes should be soft, using your potato masher begin to mash up the potatoes. Keep stirring and mashing until you reach a thick consistency. Turn the heat down to low and add the cup of milk to the pot. Also grind in some salt and pepper to taste.

If you are looking for a rich soup you can obviously use the heavy cream that is called for in the original recipe but I was looking for something that was a little healthier yet still creamy so I opted for the whole milk. I wouldn't suggest using skim milk with this recipe as it is too thin and will make the soup watery. I used skim the first time I made this and it didn't turn out quite right. Allow it to cook another 15 minutes over low heat with the top off, stirring frequently as it continues to thicken. Ladle into bowls, top with chives or parsley if desired and serve immediately.

Enjoy!! - Nicole

Linked at: 

http://www.ishouldbemoppingthefloor.com/, http://www.flourmewithlove.com/, http://www.momstestkitchen.com/, http://www.sweetsav.blogspot.com/, http://www.pandpkitchen.com/, http://iamaddictedtorecipes.blogspot.ca/, http://insidebrucrewlife.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com/, http://www.ladybehindthecurtain.com/, http://djssugarshack.com/, http://thenymelrosefamily.com, http://www.hungrylittlegirl.com/, http://housewivesofriverton.blogspot.com/, http://www.mandatorymooch.blogspot.com/, http://www.momontimeout.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.michellestastycreations.com/, http://www.notyourordinaryrecipes.com/, http://www.foodiefriendsfriday.com/, http://www.thecountrycook.net/, http://www.sixsistersstuff.com/, http://swtboutique.com/