If you know me well, you know that I LOVE to try new things,whether it be my own concoctions or other people's. I recently started subscribing to a page on Facebook called Skinnytaste. Not only does she have a Skinnytaste Facebook Page, but a Skinnytaste blog/website as well. I have found so many recipes that I can't wait to try! I do not do Weight Watchers, but I love that she offers points for recipes in her nutritional value.
I love chicken pot pie and when I was on this site, I found an amazing healthy Chicken Pot Pie Soup recipe that reminds me of something my mom would make and love. It is now a huge favorite for dinner. I also made it the other day as a meal for a friend, so I am hoping her family will like it as much as we do. I have tried this in the crock pot, but was not happy with it. The flavor of the soup was just as good, but the creaminess you get when you cook it on the stove was not. So, when I cook this again, and I am sure I will, it will be a stove top soup.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, October 26, 2011
Thursday, October 28, 2010
Jen’s Homemade Chicken Noodle Soup
This is one of our favorite soups! It takes a while to make, but is worth the effort. It makes a ton and is very good reheated after being in the refrigerator or freezer. I made this last week and I used chicken thighs instead of breasts and it turned out great, it was just a big greasier.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 Tablespoons vegetable oil
2 medium onions, chopped (if I do not have any onions, I use a bag of Seasoning Blend, I always have this in my freezer)
3 medium carrots, cut into 1/4-inch rounds or 1 small bag of baby carrots, cut up if you like
1 small bag/package of frozen peas
4 chicken bouillon cubes, broken up
2-3 celery ribs, cut into 1/4-inch thick slices (same with the onions, if I do not have any celery, I use a bag of Seasoning Blend, this has onions, celery, and peppers in it)
1 - 14.5 oz can of diced tomatoes
3-4 medium potatoes cut into chunks
2 or 3 chicken breasts with skin and bone(the skin adds flavor) (6-7lb)
49 oz chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley or 1-2T of dried parsley
3 cloves of garlic or 2 tsp if it is already minced
1-2 tsp garlic powder (optional, depends on how much garlic you like)
3 sprigs of fresh thyme or 1 teaspoon dried thyme
1-2 bay leaf
Salt and freshly ground black pepper
6-12 oz medium egg noodles (depends on how much you want)
Chopped fresh parsley, for garnish
Directions:
Cut up all of your veggies in advance. Rinse and cut the chicken breasts in half leaving the skin and bones. Cut through the bones. If there are any pads of yellow fat in the tail area, do not remove them.
Heat the oil in a broth pot over medium heat. Add the onions, carrots, garlic, potatoes, and celery and cook, stirring often, until softened, about 10 minutes.
(This step is optional, I only do this if I am in a hurry and want the soup to be done sooner. Most of the time I just throw the veggies in with the chicken right away, I am usually not in a hurry and let my soup simmer most of the day so the veggies are very soft by the time we eat.)
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the tomatoes, parsley, thyme, garlic powder, bouillon cubes, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. If using fresh springs remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup.
Discard the chicken skin and bones and cut the meat into bite-size pieces or shred.
Add the noodles and peas and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot and with French bread (to soak up juice).
This soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.
**Just remember that the noodles will soak up juice, so if you do not want it thicker you may have to add water or chicken broth to it if it sets in the fridge for a couple days. I personally like it both ways.
Yield: 12 to 14 servings
Tuesday, August 3, 2010
Chicken Vegetable Soup
As I have said in the last couple posts, I love the Hungry Girl's cookbook, Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet by Lisa Lillien. We love soup, we could eat soup all the time. So, in her book I found a soup recipe in there called Hungry Chick Chunky Soup that I was going to make, but had to modify it with what I had on hand. I do have to say it turned out great, very filling and not as many calories as hers, I used a lot less chicken.
Servings: 10
Calories: 85 per 1 cup
Ingredients:
3 1/2 C Water
3 Chicken Bouillon Cubes
1 can (15.5 oz) Great Northern Beans
4 oz baby carrots, cut up
3 oz Broccoli Cole Slaw
1 can (14.5 oz) tomatoes, petite diced, undrained
1 C peas, frozen
8 oz chicken, skinless, boneless, breast, raw, diced
3/4 C Seasoning Blend (onions, peppers, celery mix, found in frozen food aisle with vegetables)
1/2 t salt
1/4 t ground thyme
1 bay leaf
Directions:
Heat water and Bouillon Cubes in microwave until dissolved.
Place all the ingredients in the crock pot and stir.
Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked. Remove bay leaf and enjoy!
Servings: 10
Calories: 85 per 1 cup
Ingredients:
3 1/2 C Water
3 Chicken Bouillon Cubes
1 can (15.5 oz) Great Northern Beans
4 oz baby carrots, cut up
3 oz Broccoli Cole Slaw
1 can (14.5 oz) tomatoes, petite diced, undrained
1 C peas, frozen
8 oz chicken, skinless, boneless, breast, raw, diced
3/4 C Seasoning Blend (onions, peppers, celery mix, found in frozen food aisle with vegetables)
1/2 t salt
1/4 t ground thyme
1 bay leaf
Directions:
Heat water and Bouillon Cubes in microwave until dissolved.
Place all the ingredients in the crock pot and stir.
Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked. Remove bay leaf and enjoy!
Thursday, December 10, 2009
Jen's Vegetable Soup
Makes 10-12 servings
2 Tbl olive oil,
2 C carrots, chopped (can add more if you like)
3 C Seasoning Blend (has onions, celery, seasonings, peppers)
2 garlic cloves, smashed and chopped
Salt and pepper
1 can (49.5 oz) or 6 C of vegetable or chicken broth
3 bay leaves
½ tsp ground oregano
1 tsp thyme (dried leaves)
1 tsp basil (dried leaves)
1 – 1 ½ t red pepper
3 cans of tomatoes, do not drain
2 C frozen corn
1 C frozen broccoli
1 C frozen green beans
1- 1 ½ C frozen spinach, thawed,drained and chopped
1 can of black beans, drained and rinsed
Put 2 T of the oil into a large, deep pot over medium heat. When it’s hot, add the seasoning blend, carrot, and garlic. Sprinkle with salt and pepper and cook, stirring, until the onion softens, about 5-10 minutes.
Add the stock, beans, tomato, remaining vegetables, red pepper, thyme, bay leaves, basil, and oregano; bring to a boil, then lower the heat so the mixture bubbles enthusiastically. Let simmer for 30-45 minutes.
The longer you let simmer the more the seasoning will blend.
Remove the bay leaves before serving.
Nutrition Facts
10 Servings
Amount Per Serving
Calories 177.8
Total Fat 3.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.1 g
Cholesterol 0.0 mg
Sodium 535.1 mg
Potassium 516.8 mg
Total Carbohydrate 30.3 g
Dietary Fiber 7.0 g
Sugars 5.3 g
Protein 8.5 g
Vitamin A 85.4 %
Vitamin B-12 0.0 %
Vitamin B-6 11.4 %
Vitamin C 34.5 %
Vitamin D 0.0 %
Vitamin E 4.4 %
Calcium 6.9 %
Copper 9.2 %
Folate 28.3 %
Iron 12.9 %
Magnesium 15.3 %
Manganese 24.6 %
Niacin 7.9 %
Pantothenic Acid 4.1 %
Phosphorus 12.5 %
Riboflavin 7.8 %
Selenium 2.0 %
Thiamin 13.4 %
Zinc 6.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thursday, December 3, 2009
Black Bean Chili
Makes 10 servings
It is great served with homemade flat bread or cornbread.
Ingredients
2 cans black beans, drained and rinsed
1 lb ground beef, extra lean
1 can or 12 oz tomato juice
2 cans tomatoes, diced, do not drain
1 clove, garlic
1 cup onions
1 cup green peppers
1/4 teaspoon chili powder
2 tablespoons basil, dried
2 tablespoons cilantro, dried
2 tablespoons lime juice
Directions
1. Brown the beef in a non stick pan and drain if necessary.
2. Stir everything together in a heavy pot. Simmer covered for 30 minutes.
3. If the chili is too thick, add tomato juice or V8 as needed.
Nutrition Facts
Serving Size 296.7g (I figured this to be between 2-3 Cups, not sure if this is accurate though)
! Some items from this recipe could not be found or sized. This estimate is incomplete.
Amount Per Serving
Calories
480
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
133mg
6%
Total Carbohydrates
73.8g
25%
Dietary Fiber
17.9g
72%
Sugars
6.5g
Protein
38.3g
Vitamin A 19% • Vitamin C 44%
Calcium 15% • Iron 41%
Sunday, November 8, 2009
Taco Soup
This soup is very filling and has a bite to it. I think next time I make it I am going to add another can of corn to it.
Makes 8
4 cans Navy or Northern Beans
1 can Mexican tomatoes
1 can diced tomatoes
1 can corn (drained)
1 package taco seasoning
1 package fat free ranch dressing mix
Mix in a large saucepan. Heat and serve.
Saturday, March 7, 2009
Potato Soup
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.
Hamburger and Potato Soup
1 1/2 lb ground beef
1 lg clove of garlic, minced
1/4 tsp pepper
1/2 tsp thyme
5 med potatoes
2 lg onions
1 can cream of mushroom soup
1/2 c water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered slow cooker. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
1 lg clove of garlic, minced
1/4 tsp pepper
1/2 tsp thyme
5 med potatoes
2 lg onions
1 can cream of mushroom soup
1/2 c water
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered slow cooker. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
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