Recipes

[walker]

Lemon Chicken Orzo Soup

2 tablespoons olive oil, divided

1 lb. boneless, skinless chicken thighs or breasts, cubed

salt and pepper

3 cloves garlic

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon thyme

5 cups chicken stock

2 bay leaves

3/4 cup uncooked orzo pasta

1 cup water

1 sprig rosemary

juice of one lemon

2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in large stock pot or Dutch oven over medium heat.  Season chicken with salt and pepper.  Add chicken to stockpot and cook until golden; set aside.  Add remaining 1 tablespoon olive oil to stockpot.  Stir in garlic, onion, carrots and celery.  Cook, stirring occasionally, until tender.  Stir in thyme.  Whisk in chicken stock, bay leaves and 1 cup of water; bring to a boil.  Stir in orzo, rosemary and chicken.  Reduce heat and simmer until orzo is tender. Stir in lemon juice and parsley; season with salt and pepper if needed.

[Sooner]

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@Carmie wrote:

I usually make a pot of soup every week.  I don't use recipes for cooking, only baking.

This week I made ham and bean soup.  I used my ham bone from my free Christmas ham.  I popped it into the freezer in December. I stripped most, but not all of the meat off of the bone, but I saved it to use for soup.

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@Carmie We do just what you said as well!  

We make clean-out-the-fridge soup, or as it is often called "garbage soup."  It usually has a can of tomatoes of some sort, broth, a starch (rice, leftover or canned beans or pasta), vegetables (left over, need to be used, or a pack of frozen mixed), and spices.  And meat if we have leftover, canned chicken sometimes if we don't.

It could be taco soup with taco seasoning and black or pinto beans, Italian with those spices, or just plain soup like chicken noodle.  We almost always add lemon or lime juice (a few spoonfuls) or a little splash of good vinegar along with fresh ground pepper and salt if needed.

[VanSleepy]

Chicken Parmesan Gnocchi Soup  (How Sweet Eats) 

1 tablespoon olive oil

1 sweet onion, diced

4 garlic cloves, minced

kosher salt and pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 1/2 cups cooked shredded chicken

28 oz crushed tomatoes

32 ounces chicken stock

1 parmesan rind

1/3 cup heavy cream

16 ounces uncooked gnocchi

fresh basil, shaved parmesan, crushed red pepper - for topping 

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Heat olive oil in large stock pot over medium-low heat.

Add the onions, garlic, a big pinch of salt and pepper and the basil and oregano. Stir to combine, then cook for 5 minutes until the onions soften.

Stir in the chicken. Add in the crushed tomatoes, chicken stock and parmesan rind. Bring  to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes.

After 20 minutes add in the cream. Taste and season with more salt and pepper if needed.

Add in the gnocchi. It will cook and float to the top within 5 minutes.

Serve topped with fresh basil, parmesan and crushed red pepper.

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I didn't have a parm rind or cream, and it was still delicious.  I just sprinkled the dreaded green can in my bowl afterwards.  

[Q-Checker]

A delicious and easy slow cooker vegetarian  soup recipe

Sauerkraut Soup

8 oz. button mushrooms, sliced

1 medium onion, diced

2 tbsp. olive oil
1 can (14.5 oz) sauerkraut (do not rinse or drain)

1 can (14.5oz.) crushed Italian style tomatoes 

4 cups low sodium veg broth (I use the kind that comes in a box - can substitute chicken broth)

1 stick celery, chopped

1 carrot, peeled and chopped

1/2 tsp. caraway seed

Saute the mushrooms and the onion in the olive oil until lightly browned. Place them in the bottom of a slow cooker. Add the broth and then everything else and stir. Cook on low for 6 to 8 hours or until the veg's are soft. I usually double this recipe and use a 6.5 quart slow cooker because I give half of it to a neighbor who loves it. The un-doubled recipe calls for a 4 qt. slow cooker.

[Flatbush]

I just made a BIG pot of soup today. I had saved the liquid from cooking fresh spinach and carrots. So I used ii for the base of cabbage soup.

I added a frozen package of minced onions, and celery that I had saved in the freezer. Then I added some small pieces of breast chicken and taco flavored ground turkey. I also used a container of vegetable broth and seasonings such at salt n pepper, cumin, Italian seasoning, steak sauce, powdered garlic, dried parsley and Worchestor Sauce. When it tasted okay, I added all the thinly sliced cabbage and cooked on top of the stove for 45-? minutes.

No measurements, I just wanted to use up some leftovers. I froze some and the rest is in the refrigerator. Just a real hodge podge.

[beach-mom]

Monday's Soup - February 3, 2025

In honor of the Lunar New Year I made:

Hot and Sour Soup by Ali at GimmeSomeOven

6-8 Servings

8 cups chicken broth or vegetable broth 

8 oz. shiitake mushrooms or baby bella mushrooms, sliced thinly, with stems discarded

1-8 oz. can bamboo shoots, drained (optional)

1/4 cup rice vinegar, or more to taste 

1/4 cup low sodium soy sauce 

2 tsp. ground ginger 

1 tsp. chili garlic sauce 

1/4 cup cornstarch 

2 large eggs, whisked 

8 oz. firm tofu, cut into 1/2 inch cubes 

4 green onions, thinly sliced 

1 tsp. sesame oil 

Kosher salt and white pepper (or black pepper)

Set aside 1/4 cup of the chicken or vegetable broth for later use.

Add the remaining 7-3/4 cups of chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger, and chili garlic sauce to a large stock pot, and stir. Heat over medium-high heat until the soup reaches a simmer. 

While soup is heating, whisk together the 1/4 cup broth that you had set aside and cornstarch in a small bowl until smooth. Once the soup has reached a simmer, stir in cornstarch mixture and stir for a minute or so until the soup has thickened. 

Continue stirring the soup in a circular motion, then drizzle in the eggs, while continuing to stir, to create egg ribbons. Stir in the tofu, half the green onions, and sesame oil. Season the soup with the salt and a "pinch" of white pepper or black pepper to taste. If you'd like a more sour soup, feel free to add another tablespoon or two of the rice wine vinegar. Or if you like your soup spicy, add more chili garlic sauce.

Serve immediately, garnished with the extra green onions.

*White pepper has a stronger and slightly different flavor than black pepper.

NOTE: I followed her directions except for a few changes. She made the bambooshoots optional because she doesn't like them. Neither does DH, so I left them out too. 

I used vegetable Better Than Bouillon. I used fresh shiitake mushrooms. I also used Kikkoman soy sauce, which is Japanese and has a different taste than Chinese, and black pepper.

DH loved it and had three helpings! I have never had hot and sour soup! When we go out for Chinese food I always order wonton. I liked it, although it's #2 so far (out of two so far - LOL!)

 I would make it again.  

ETA: I served it with gyoza (potstickers).

[Coastalcarolina]

I made potato leek soup this week.  I can't take credit for the recipe as I found it on the internet under serious eats.  It was delicious!  You can Google it.  Made cheese cornbread with it.

[JeanLouiseFinch]

The crockpot's been on since 6:00AM.  I'm trying a new recipe for Crockpot Creamy Chicken Parmesan Soup in advance, for Friday.  I left the pasta out in ours but go ahead and include it if you want to. 

  

[Luvsmyfam]

To Everyone I could eat soup every single day.I have chicken noodle in my fridge and saved rib roast bones to make a veggie bf soup

[beach-mom]

Monday, February 10 - Had to postpone to Tuesday because of back to back meetings. I will post tomorrow night!

ETA: @VanSleepy - I made your Chicken Parmesan Gnocchi Soup tonight!  We loved it!

I followed your recipe exactly except, like you, I didn't use a rind. I did have fresh grated cheese, so I let everyone put their own on. I boiled a chicken breast for the chicken and used my favorite Better Than Bouillon chicken stock. 

I got the ingredients early this afternoon, then got called in again. I didn't get home until 6! Thank goodness everything was ready to go!

Next time I make it I will halve the recipe. I told DH we would be having it for both lunch and dinner this week. It's a good thing he likes it! 

Thank you for the great recipe!