Bring on the recipes!

I have no pictures, but trust that these are some deeelicious soup recipes. I've made a TON of soup over the past few weeks and these were the top favorites. I will add pictures the next time I make each of these. Enjoy!

Oh, as a side note, don't buy Swanson chicken broth! I recently bought a few boxes of the "Kitchen Basics" brand of chicken and beef stock (found next to the Swanson brand) and KB is sooo much better. The color of the stock is much darker and richer which means better tasting. You can thank me later.

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I skipped the bread and decided to sprinkle my soup with slices of fresh Parmesan cheese. This soup really does give you the flavors of Chicken Parmesan, but with a lot less calories. Be careful to not overcook your chicken so it stays moist and flavorful.

Chicken Parmigiano Soup
4 Servings - Recipe from Rachael Ray

4 tablespoons extra-virgin olive oil,
plus extra-virgin olive oil, for drizzling
4 chicken breasts, pounded out and cut into bite-sized pieces
salt & freshly ground black pepper
4 garlic cloves, 3 chopped, 1 for rubbing bread
2 large onions, thinly sliced
1 teaspoon red pepper flakes
1 (28 ounce) can pasta-style chunky tomatoes (I used a 28oz. can of tomato sauce because my husband has issues with the texture of tomatoes)
1 quart chicken stock
1 cup fresh basil, chopped

For the Parmesan Bread:
8 slices Italian bread
1 cup parmigiano-reggiano cheese

1. Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil. Season the chicken with salt and pepper and add to pot. Cook for about 3-4 minutes, or until just cooked through.

2. Remove from the pot and set aside. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes. Cook for about 3-4 minutes.

3. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes. Add chicken back to the pot and cook for 2-3 minutes. Add the chopped basil and stir to combine.

4. While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper. Place on a baking sheet and toast until lightly golden, about 3-4 minutes.

5. Remove from the oven. Rub each piece with the garlic clove and top with Parmesan cheese. Place back in oven for 1-2 minutes.

6. Serve soup topped with 2 pieces of Parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.

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My grocery store didn't have orzo, so I used the smallest pasta I could find and added it after the meatballs had a chance to warm up in the soup, then boiled according to the pasta directions. Also, I used 4 cups chicken broth and 2 cups beef broth to use up an already opened box of the latter.

Italian Wedding Soup

4-6 servings

24 Italian meatballs, premade (I buy the frozen bag of meatballs at Costco or Sam's Club)
6 cups chicken broth
1/2 box of frozen spinach, thaw and squeeze out excess liquid
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese

1. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil; reduce heat to medium.

2. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.

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I found that this soup tasted infinitely better after it had sit on the stove just staying warm for a while. It is much thinner than most chowders and has a lot less calories as well.

Chicken Corn Chowder
4-6 servings

2 tablespoons butter
1/4 cup chopped onions
1/4 cup chopped celery
1 jalapeño pepper, seeded and chopped (optional)
2 tablespoons all-purpose flour
3 cups 2% low-fat milk
2 cups chopped, cooked boneless skinless chicken breasts
1 1/2 cups fresh corn kernels or frozen corn kernels
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn

1. Melt butter in a large Dutch oven over medium heat. Add onion, celery and jalapeño, cook for 3 minutes or until tender, stirring frequently.

2. Add flour, cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 5 minutes.

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Normally I am not a bean eater. I have texture issues with them. That being said, I LOVED THIS! Sweet, savory and smoky. I am not certain what combo of beans I used, I think I substituted 2 cans white beans for the kidney beans and pork and beans. Just use whatever beans you like! This soup was TO DIE FOR when paired with Cornbread Supreme.

Calico Beans
6-8 servings

1/2 lb. bacon, cut into pieces
1/2 large onion, chopped and cooked
1 lb ground beef, browned
1/3 cup ketchup
1 tsp. salt
1 tsp. mustard
2 Tbsp. molasses
3/4 cup brown sugar
2 tsp. vinegar
1 tsp. liquid smoke
2 cans white beans
1 can butter beans (do not drain)

1. Cook onion and bacon in a skillet, then add all other ingredients together and mix in a large roaster. Bake for 40 minutes.

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This is a great soup for when you have a cold and you are craving a bowl of steaming broth and fresh herbs. If you can, do buy the fresh herbs. They add so much flavor and brightness to the soup as compared to using dried.

Super Sunday Supper
2 qts, 6-8 servings

24 Italian meatballs, premade (I buy the frozen bag of meatballs at Costco or Sam's Club)
2 Tbsp. butter
2 cups water
1 can 10 1/2 oz condensed beef broth
1 28oz can tomatoes, undrained , chopped
1 envelope knorr spring vegetable soup mix
1 can julienned carrots, drained
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 tsp each:
black pepper
dried oregano leaves
dried basil leaves
1 bay leaf

1. Combine all ingredients except meatballs in 5 qt. dutch oven. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add meatballs. Simmer for 20 minutes longer.


Anonymous said...

I use the Kitchen Basics brand too. The difference is that KB is a stock, whereas Swansons' is a broth. Stock is much more concentrated than watered-down broth.

Anonymous said...

Thanks anonymous!! That makes a lot of sense. :)

Domestic Chicky said...

Ooh...I have been using the powdered knorr's boullion - is that a good/bad option?

BC said...

I am so impressed by all the fabulous cooking that you do. I usually stick to the basics, so I'm going to have to be more creative in the future!