Easy Recipes For Those Who Like To Cook and Bake
Happy Sunday Soup Lovers!
If you are on the East Coast and snowed in, here are some delicious soup recipes to keep you warm! I made a big pot of Chicken Noodle Soup and after a day of shoveling, it was a welcomed meal that warmed up my belly and heart!
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This easy soup can be made in one pot in under 20 minutes! It’s Low Carb too so that’s a win-win for me. Hubs crushed tortilla chips over his soup, so if you aren’t dieting like me, go for it!
I used RO-TEL tomatoes to give it that extra spice. Garnish with ripe avocados and sour cream.
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The weather is getting colder and I am in the mood for Soups! I make my Easy Chicken Noodle Soup when I have some extra chicken thighs in my refrigerator. Since my kids are in College, I still haven’t figured out how to cook for two! This soup freezes well, or you can always share with a neighbor or friend.
Easy Chicken Noodle Soup in a cup
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They say chicken soup cures anything. It’s good for the soul. When you have a cold, you just want your Mom to come over and make a pot of chicken noodle soup…or in my case, chicken matzo ball soup. Chicken broth boosts the immune system. It’s the ultimate comfort food!
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A steaming hot bowl of Wonton soup full of fresh and delicious flavors is so easy to make and so much better than takeout! My kids said this was the best soup that I have made. WOW! I make a lot of soup during the colder months, so that says a lot! Wontons are Chinese dumplings that can be steamed or fried. I filled wonton skins with ground pork, shrimp, ginger,scallions and seasonings. The wontons cook quickly when placed in boiling water. Fresh chopped bok choy and snow peas are a delicious addition to this light and flavorful soup. Sauteed mushrooms are also delicious in this soup.
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I had a cold for weeks and then my daughter caught it. We have really just been craving home-made soup.
Since I saved the Turkey bones from Thanksgiving, I thought a big pot of Turkey, Veggies and Rice soup would hit the spot and help those sore throats feel better! There are a few steps, but in the end you will be so happy to have a big bowl of hot Turkey and Rice Soup!
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Yum
Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make!
Ingredients
Instructions
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It is fall and I want Soup!
There is just something about it, when the weather turns cooler, a big bowl of comforting soup sitting by the fireplace is the best way to be!
I have been harvesting vegetables from my garden and my peppers were ready to be picked, they didn’t get too big, but they were sweet and delicious. Lots of cherry tomatoes and Roma tomatoes makes this soup perfect! I always have extra cooked rice in the refrigerator and used the Brown rice that we had. Use any kind of rice you like. I also had 2 large containers of chicken broth in the freezer, so this soup was a cinch to put together.
Ingredients
Instructions
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KALE is a trendy vegetable right now. Why??? Because, it really is an amazing vegetable that is one of the healthiest vegetables that you can eat, plus it tastes fantastic in soups, eggs, salads, as a side dish, as a chip, in smoothies and especially in soups. I have teamed up with Nature’s Greens because I like that they are a family run business and I like their products. Nature’s Green has a program called KALE UP! They have new and delicious recipes each month and they have a wonderful selection of beautiful vegetables including the very popular: Kale.
Nature’s Green is a family owned company, that has been in business for 85 years. They are way ahead of the times. I have been eating kale for many years and I am just now learning about the benefits of kale, it is a happy food, there is a natural chemical in kale that makes you happy. I think I will try to incorporate kale in most things that I eat.
When I told my girlfriend, who is a wonderful cook and very health conscious, who I have seen eating kale almost every other day, that I was looking for delicious KALE recipes, she stopped by my home to give me a copy of her newest find, “The Fifty Shades Of Kale”! Did you know that kale is sexy??? Oh yes it is, all of these recipes are very steamy!
One recipe that stopped me in my footsteps was the Kale, Sausage and White Bean Soup. I had most of the ingredients, one of the reasons why it caught my eye, plus it looked delicious. I started sauteing vegetables as soon as I saw the recipe!
I am seeing KALE everywhere! In smoothies, in pasta, as chips, in desserts, in cocktails, you name it! Why not?? It is a wonderful vegetable that is so versatile and so good for you! I have been growing it in my vegetable garden because it is hearty and just tastes delicious. I usually grab spinach as my vegetable, but today I am using KALE for this wonderful recipe! It has been very cold here in Maine and I wanted something hearty like a soup that was simple to make, but full of flavor. I love beans in soups and thought the addition of Israeli Couscous would be perfect, almost like a pasta e fagioli soup ( bean and pasta soup) The extra step was worth it. Hubs went back for three heaping bowl’s!
Kale, Sausage and White Bean Soup
INGREDIENTS:
2 Links hot Italian pork Sausage, cut into 1-inch chunks
1 Tablespoon Extra Virgin Olive Oil
1 Red Onion, chopped
4 Garlic Cloves, sliced
One 10 ounce bunch of Kale, trimmed and chopped ( about 10 cups )
2 quarts Chicken Broth
One 15-ounce can Cannellini Beans, drained and rinsed
Israeli Couscous
water and EVOO ( for the couscous)
1 Tablespoon chopped fresh Rosemary leaves
1/2 teaspoon fennel seeds
1/2 cup grated Parmesan Cheese
METHOD
Place sausage in a large sauce pan over medium heat, drizzle with olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about one minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until the liquid has slightly decreased and the broth is flavored by the sausage. Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1-2 minutes to warm the beans. In a separate sauce pan, cook Israeli Couscous according to directions. Add to soup when done. Serve immediately sprinkled with the cheese.
Serves 8
This post has been sponsored by Nature’s Green’s but all opinions are my own.
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Nibbles By Nic
I have a page on Facebook called, you guessed it, Moore or Less Cooking! I just had a chicken party over on this so called page and so many yummy recipes were shared including some really yummy chicken and dumpling recipes. I’m the type of person who once I get something stuck in my head, I have to do that sort of something. Today this sort of something is make Chicken and Dumpling’s. If you aren’t into comfort food, just walk away, this delicious recipe is not for you. Thank heavens I have some fabulous readers who talked me through making the dumplings because I thought I had failed, but the trick is not to lift the lid while they are cooking, but I am an impatient one, I tried and tried not to lift the lid, walked a lap around the house, sure enough, they were perfect, do not be tempted! Enjoy this wonderful soup, it made my day so much better.
Chicken and Dumplings
Ingredients
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer) ( I used 6 chicken thighs)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Apple Cider
1/2 cup Heavy Cream
Dumplings:
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Directions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot all the way and don’t peek!Continue to simmer for 15-20 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Recipe Adapted from Gourmet Magazine and The Pioneer Woman
