Beech Tree News Network

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.