Soups

Roasted Chicken & Wild Rice Chowder

Summary

Yield
8 Servings
SourceMarty Prass (2002)
Prep time
20 minutes
Cooking time
55 minutes
Total time
1 hour, 15 minutes

Ingredients

2 c
wild rice
2 T
vegetable oil
1 lb
boneless chicken breast
1⁄4 lb
bacon
2
onions (medium)
4
carrots
4
celery stalks
1 lb
potatoes
6 c
chicken stock
6
sprigs fresh thyme
2
bay leaves
2 c
heavy cream
 
Salt and pepper (to taste)

Instructions

Cook wild rice according to package directions. Cut chicken, bacon and vegetables into bite-sized pieces. In large stock pot, sauté chicken and bacon in oil over high heat. Add onions, carrots, celery and potatoes. Cook and stir until vegetables are tender, about 25 minutes. When vegetables are tender, add chicken stock, thyme and bay leaves. Simmer over lower heat about 15 minutes. Stir in cream and add rice. Heat through. Add salt and pepper, if desired. Remove bay leaves before serving.

Danish Holiday Fruit Soup

Summary

Yield
8 Servings
SourceLouise Vetter (1992)
Prep time
5 minutes
Cooking time
2 hours, 20 minutes
Total time
2 hours, 25 minutes

Ingredients

2 q
boiling water
1 c
sugar
1⁄2 t
salt
1 c
dried prunes
1⁄2 c
seedless raisins
1 c
fruit juices (1/3 c orange juice, 1/3 c lemon juice, 1/3 c grape or cherry juice)
1 T
vinegar (or 2 T sweet pickle juice)
2
cinnamon sticks
1⁄2 c
Minute Tapioca or sago

Instructions

Bring water to boil. Add sugar and salt. Stir, with wooden spoon, to dissolve sugar and salt. Stir until water boils again. Add fruit, fruit juices, vinegar and cinnamon sticks. Simmer until prunes are almost soft. Add tapioca or sago. Cook until white of tapioca disappears (about 1 hour). Serve chilled. Makes 8 to 12 servings.

Vegetable Cheese Soup

Summary

Yield
4 Servings
SourceJane Joyce (1992)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2
potatoes (large, finely chopped)
1
onion (large, finely chopped)
1⁄2 c
carrots (finely chopped)
1⁄2 c
celery (finely chopped)
2 cn
beer (12-oz. cans, or 3 c. water)
4 t
instant chicken bouillon
1 c
half & half
2 c
Cheddar or American cheese (shredded)
1⁄8 t
ground nutmeg
1⁄4 c
parsley (snipped)

Instructions

Heat vegetables, beer and bouillon to boiling in 3-quart pan; reduce heat. Cover and simmer until vegetables are tender. Stir in remaining ingredients except pars- ley. Heat through. Sprinkle with parsley.

Cheese Soup with Smoked Sausage

Summary

Yield
6 Servings
SourceMarti Coblentz (1992)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

9
potatoes
2
onions
1 lb
kielbasa or smoked sausage (in casing)
2 c
milk
1 q
chicken broth
3⁄4 pk
Kraft Old English cheese
 
Instant potatoes

Instructions

Sauté chopped onions and 1/2-inch slices of sausage in small amount of butter. Add to chicken broth. Add bite-size pieces of potato. Simmer until potatoes are tender Add cheese, cut into small pieces. Stir gently. Do not boil. Add 2 cups milk. Thicken with instant potatoes. Heat, but not to the boiling point.

Cheddar Vegetable Soup

Summary

Yield
6 Servings
SourceSally Blue (1991)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1⁄4 c
vegetable oil
1
red bell pepper (large, cut into 1/4-inch strips)
2
boiling potatoes (about 1 lb)
2
zucchini (about 1 lb, scrubbed, halved lengthwise and cut crosswise into ½-inch slices)
1 pk
frozen corn (10-oz, thawed)
1⁄3 c
all-purpose flour
4 c
chicken broth
2 c
milk
1⁄8 t
cayenne or to taste
10 oz
extra-sharp cheddar (grated, about 3 1/2 c)
1
onion (large, chopped)

Instructions

In a heavy kettle, cook the onion in the oil over moderately low heat, stirring until it is softened. Stir in the bell pepper and the potatoes (peeled and cut into 1/2-inch cubes). Add the zucchini and the corn and cook the mixture, stirring for 3 minutes. Add the flour and cook the mixture, stirring, for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, the salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened. Add the cheddar in 5 batches, stirring after each additional until it is melted, but do not let the soup come to a boil or the cheese will separate. Makes about 11 cups, serving 6 to 8.

Recipe taken from Gourmet magazine, March 1989.

Italian Pork Soup

Summary

Yield
4 Servings
SourceSusan Roberts (1988)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1 1⁄4 lb
boneless pork shoulder (up to 1 1/2 lb, cut into 3/4-inch pieces)
2 clv
garlic (minced)
1
onion (large, diced)
1 T
vegetable oil
1 t
Italian seasonings
1 t
salt
1⁄2 t
dried basil leaves
1⁄2 t
fennel seed
1⁄2 t
pepper
1 cn
tomatoes (16-oz, broken up)
2 c
water
1
green pepper (medium, diced)
1
zucchini (small, thinly sliced)
1⁄4 c
small pasta (bows, elbow macaroni or shells)
 
Parmesan cheese (grated)

Instructions

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasonings, salt, basil, fennel and pepper over pork. Add tomatoes and water. Cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes, or until vegetables and pasta are done. Serve with cheese.

Chicken Noodle Soup

Summary

Yield
8 Servings
SourceLinda Stoops (2000)
Prep time
15 minutes
Cooking time
2 hours
Total time
2 hours, 15 minutes

Ingredients

3
unboned medium chicken pieces (up to 5, thighs or legs are easier to debone)
1 cn
chicken broth (or 6 to 8 bouillon cubes)
2 q
water
1 pk
Amish or kluski egg noodles (8 to 12-oz)
 
vegetables of your choice (cut-up)
1⁄2 t
garlic powder (or 1 to 3 cloves fresh garlic)
1⁄2 t
chili (cayenne) powder
1⁄2 t
any herbs you like

Instructions

Heat water and broth in pot until not-quite boiling (bubbles on bottom of pot). Add chicken. Cook for 2 to 2 1/2 hours, or until meat comes off bone. Put chicken in colander; debone and remove skin. Tear up meat and return to pot. Add herbs, garlic, chili powder, vegetables and noodles. Cook until noodles are done.

Chicken Soup with Rivels

Summary

Yield
4 Servings
SourceSusan Roberts (1989)
Prep time
10 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 40 minutes

Ingredients

1
broiler-fryer (3 1/2 to 4-lb)
1
onion (large, chopped)
6 c
water
3 c
carrots (sliced)
1⁄4 t
pepper
 
salt
1 c
all-purpose flour
1
egg
1 T
milk (up to 2 T)
1 c
celery (chopped, with leaves)

Instructions

In 8-quart Dutch oven or large sauce pot over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes, or until chicken is fork-tender. Remove chicken to cutting board; allow to cool. Meanwhile, prepare the rivels: In medium bowl with fork, stir flour, egg, 1/2 teaspoon salt and approximately 1 tablespoon milk to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery; cook 20 minutes, or until tender. Cut chicken meat from bones into small chunks; stir into soup and reheat. This is very good and easy!

Chicken Soup & Matzo Balls

Summary

Yield
4 Servings
SourceMrs. Bokowski (1970)
Prep time
10 minutes
Cooking time
3 hours
Total time
3 hours, 10 minutes

Ingredients

1
cut-up chicken
2
carrots
 
celery
1⁄2
onion
 
salt
3
eggs (separated)
1⁄2 c
matzo meal (plus 2 t)
1⁄2 t
salt
  ds
pepper
  pn
baking powder

Instructions

Soup: Put chicken in boiling water (amount of water depends on how much chicken you have). Add sliced onion, carrots, celery and salt. Cook slowly about 3 hours or more. Spoon off excess fat that rises to the surface. (If after an afternoon of boiling, soup is still weak, cheat a little and add a few chicken bouillon cubes.)

Matzo Balls: Beat egg whites stiff, add baking powder. Beat egg yellows and pour into whites. Add matzo meal, salt and pepper. Let stand for about 5 minutes. Form into balls about 1 to 1 1/2 inches and place into kettle or 4 or 5 quarts boiling water and cook for 1 hour. Cook, covered, half the time. Serve in chicken soup.

Chicken Divan Soup

Summary

Yield
6 Servings
SourceDiane Annie (1998)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

 
vegetable cooking spray
1 1⁄4 lb
skinned boned chicken breasts (cut into bite-size pieces)
3⁄4 c
onion (chopped)
2 clv
garlic (minced)
1 c
cooked long-grain rice
1⁄4 t
pepper
1⁄4 t
salt
2 cn
sliced mushrooms (4-oz, drained)
1 pk
frozen chopped broccoli (16-oz, thawed)
1 cn
chicken broth (14 1/2-oz)
1 cn
evaporated skim milk (12-oz)
1 cn
cream of chicken soup (10 3/4-oz, reduced-fat reduced-sodium, undiluted)

Instructions

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion and garlic and sauté until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Yield: 6 (1 1/2-cup) servings. Delicious!

Adapted from Healthy Heart One-Dish Meals.

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