A Slice of Time by Patty Craig
With cooler weather, I’ve been looking at soup recipes. I often make chili, potato soup, taco soup, and vegetable soup, but I came across some soup recipes that I haven’t made. Three of those are listed below. I’m looking forward to trying them soon.
Chunky Chicken Noodle Soup
Ingredients:
- 1/2 c diced carrot
- 1/4 c diced celery
- 1/4 c chopped onion
- 1 tsp butter
- 6 c chicken broth
- 1 1/2 c diced cooked chicken
- 1 tsp salt (optional)
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/8 tsp black pepper
- 1 1/4 c uncooked small egg noodles
Directions:
In a large saucepan, saute fresh carrots, celery, and onions in butter until tender.
Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.
Easy White Chicken Chili
Ingredients:
- 1T olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 1/4c chicken broth
- 3(15 ounce) cans cannellini (white kidney) beans, rinsed and drained
- 2(4 oz.) cans chopped green chilies
- 1T dried oregano
- 1 tsp ground cumin
- 2 pinches cayenne pepper, or to taste
- 1/4 c chopped fresh cilantro, or to taste
- 1/4 c shredded Monterey Jack cheese, or to taste
- Salt to taste
Directions:
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven. Add chicken broth, cannellini beans, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Southern Hoppin’ John
Ingredients:
- 1/2 lb. sliced bacon, cut into 1-inch pieces
- 1 small green or sweet red pepper, chopped
- 2 celery ribs, chopped
- 6 green onions, sliced, or 1 small onion, diced
- 1 c uncooked long-grain rice
- 2 c water
- 1/4 tsp. salt
- 1/2-1 tsp. cayenne pepper
- 1/2 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1 bay leaf
- 1 can (15 oz. each) black-eyed peas, rinsed and drained
Directions:
In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery, and onions in drippings until almost tender. Cook until onion is translucent, 3 to 5 minutes. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
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Carrie Ann Inaba said...
“I love soup ‘cause I don’t like to cook. It’s easy to prepare, and it fills you up and gives you all the nutrients you need. It’s a well-balanced meal, but you don’t have to do a lot of preparation.” I like soup because it’s one of my comfort foods and so easy to cook.