Tag: soup

Red Leicester Lobster Chowder
July 2, 2024

Red Leicester Lobster Chowder

Red Leicester Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this soup for several reasons. First …

soup
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by Sharon
Chicken Ramen with Soy Eggs
April 15, 2024

Chicken Ramen with Soy Eggs

Chicken Ramen with Soy Eggs is one of our favorite spring soups. I start this soup by poaching chicken breasts in a fragrant chicken and miso broth. Then, I add ramen noodles and lots of sugar snap peas, mushrooms, soy marinated eggs, and carrots. We like this soup for …

soup
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by Sharon
Chicken and Vegetable Potsticker Soup
March 5, 2024

Chicken and Vegetable Potsticker Soup

Chicken and Vegetable Potsticker Soup is one of our favorite spring meals. I start this dish by steaming some delicious Rastelli’s Chicken and Vegetable Potstickers. Of course you can use another brand of frozen potstickers, but these are my favorite prepared potstickers. Or try some of the many homemade potstickers recipes on this site. Next, I make a quick Asian-inspired broth, filled with lots of veggies. Finally, I put the potstickers in the soup and top it with tasty garnishes. We like this healthy chicken and veggie dinner for several reasons. First of all, I like that this hearty chicken and dinner can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too spicy. And, lastly, we all love the delicious Chinese-inspired flavors in this soup.

THE EQUIPMENT I USED FOR MY ASIAN-INSPIRED SOUP RECIPE

  • A Food Steamer- I like to steam my fresh and frozen potstickers.

THE INGREDIENTS NEEDED FOR CHICKEN AND VEGETABLE POTSTICKER SOUP

  • Mushrooms- I just used plain white mushrooms. But, you could use any mushrooms that you like.
  • Baby Squash- I used yellow pattypan squash. You could also use zucchini.
  • Carrots- Slice them thinly so they cook quickly. I like to use organic carrots because they are sweeter.
  • Rice Wine Vinegar- You can find this in the Asian section or the vinegar section. You could also use white vinegar.
  • Ginger- You can use fresh or powdered ginger here. I like to store some fresh ginger in my freezer in case I forget to buy some.
  • Potstickers- To save time, I use the frozen potstickers from Rastelli’s. They are the best frozen potstickers we have ever tried. And they’re also better, and far more economical than, the potsticker at our local restaurants.
  • Sesame Oil- You can find this either in the oil section of your market or the Asian section.
  • Chicken Stock- I always use homemade stock. My recipe is on this site.

HOW I MADE MY HEALTHY SOUP

  • First, I steamed my potstickers. Take care to not overcook your potstickers.
  • Then, I made the soup.
  • Finally, I added the potstickers to the soup and topped it with the garnishes and served it.

If you like potstickers you need to try this warm and comforting, Chicken and Vegetable Potsticker Soup.

Chicken and Vegetable Potsticker Soup
Chicken and Vegetable Potsticker Soup

Chicken and Vegetable Potsticker Soup

A chicken broth filled with Chicken and
Vegetable Potstickers and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Chinese
Servings 6
Calories 376 kcal

Ingredients
  

For the Potstickers:

  • 24 Rastelli's Chicken and Vegetable Potstickers or other frozen potstickers

For the Chicken Soup:

  • 2 tbsp. unsalted butter
  • 8 ounces mushrooms, thinly sliced
  • 6 cups chicken stock
  • 1 tbsp. each rice wine vinegar and light soy sauce
  • ¼ tsp. each red pepper flakes, sugar, ground ginger
  • 1 cup each quartered baby squash and thinly sliced carrots

For the Garnishes:

  • ¼ cup sliced scallions
  • ¼ cup sliced fresno peppers
  • ¼ cup cilantro leaves

Instructions
 

  • Begin by cooking your potstickers according to the package directions.
  • Meanwhile, in a Dutch oven, heat the butter and cook the mushrooms until they're brown. Then add the rest of the soup ingredients and simmer for 10 minutes.
  • Drain the potsticker and serve in the soup. Top each bowl with the garnishes.

Nutrition

Calories: 376kcal
Keyword chicken soup
Tried this recipe?Let us know how it was!
chicken soup, soup, Uncategorized
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by Sharon
Tortellini and Bean Vegetable Soup
May 2, 2023

Tortellini and Bean Vegetable Soup

Tortellini and Bean Vegetable Soup is one of our favorite cold weather soups. I start this soup by cooking carrots, onions, and celery until they’re tender. Then, I add in chopped tomatoes, kale, cannellini beans, cheese tortellini, and chicken stock. Finally, I serve the bowls …

soup
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by Sharon
Pinto Bean and Vegetable Chili
April 4, 2023

Pinto Bean and Vegetable Chili

Pinto Bean and Vegetable Chili is one of our favorite winter dinners. I start this chili by cooking carrots, celery, cabbage, onions, and garlic until they’re tender. Then, I add in chili powder, tomatoes, chicken stock, and pinto beans and simmer them all together. Finally, …

soup
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by Sharon
Yuzu Miso Ramen Soup
March 19, 2023

Yuzu Miso Ramen Soup

Yuzu Miso Ramen Soup is one of our favorite winter dinners. I start this soup by roasting some pork belly. Then, I make a savory yuzu miso broth. Finally, I sear the pork belly slices and add them to the soup along with the ramen noodles and vegetables. We like this soup for several reasons. First of all, I like that I can make the components of this soup ahead of time. Secondly, I like that this soup is a complete meal. No side dishes are necessary. Thirdly, I like that everyone can customize their bowls of soup just the way they like them. And, lastly, we all love the rich broth, the chewy noodles, and all the veggies.

The Equipment I Used

  • A Dutch Oven- I like to simmer my soup in an enameled cast iron Dutch oven. But you can use any pot that you like.

The Ingredients Needed for Yuzu Miso Ramen Soup

  • Pork Belly- Be sure to cut the skin off before roasting the pork belly. I actually like to bake my pork belly the day before I plan to make the soup.
  • Eggs- I really like using pasture raised organic eggs. The eggs from Handsome Brook Farms are my favorite.
  • Chicken Stock- I always use my homemade stock that I store in the freezer. My recipe is below.
  • Miso Paste- You can find this is the Asian section of your market.
  • Ramen Noodles- You can also find this in the Asian section of your market.
  • Mushrooms and Carrots- Slice these thinly so they cook faster.

How I Made my Soup

  • First, I roasted the pork belly.
  • Next, I made the broth.
  • While the broth simmered, I cooked the swiss chard, ramen and eggs.
  • Then, I seared the pork belly slices in a cast iron skillet.
  • Finally, I assembled the bowls.

If you like noodle soup, you need to try this rich and delicious Yuzu Miso Ramen Soup.

Yuzu Miso Ramen Soup
Yuzu Miso Ramen Soup
Yuzu Miso Ramen Soup

Yuzu Miso Ramen Soup

Ramen noodles in a yuzu miso, ginger, and chicken broth with pork belly, carrots, mushrooms, and Swiss chard.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 1 hour
Total Time 3 hours
Course Soup
Cuisine Japanese
Servings 4
Calories 425 kcal

Ingredients
  

  • 1 pound pork belly
  • ½ tsp. sugar
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 3 tbsp. vegetable oil, divided
  • 4 cups chicken stock
  • 2 tbsp. yuzu miso paste
  • 1 tbsp. peeled and thinly sliced ginger
  • 12 oz. ramen noodles
  • 4 large eggs
  • 2 cups sliced Swiss chard
  • 1 cup thinly sliced mushrooms
  • 4 carrots, sliced
  • 2 scallions, thinly sliced
  • 1 Fresno chili, sliced
  • 1 tbsp. sesame oil

Instructions
 

  • Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
  • Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
  • Meanwhile, boil the ramen noodles according to the package directions and then drain them.
  • Also, in a skillet, on medium heat, cook the Swiss chard in a tablespoon of vegetable oil until it's wilted and softened.
  • Also, prepare the eggs: Place the eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
  • In a Dutch oven, heat a tablespoon of vegetable oil and then add the yuzu miso and ginger. Cook for one minute and then add the chicken stock and carrots.
  • Bring it to a simmer and keep it warm until you're ready to plate the soup.
  • In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
  • Divide the broth between 4 bowls. Add the noodles, pork belly, Swiss chard, eggs, mushrooms, carrots, and peppers. Then, sprinkle on the scallions, and sesame oil.

Nutrition

Calories: 425kcal
Keyword pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
soup
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by Sharon
Chicken and Poblano Pepper Chili
March 17, 2023

Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili is one of our favorite winter dinners. I start this chili by roasting chicken breasts and poblano peppers. Then, while the chicken and peppers cook, I cook some onions and garlic for the base of the chili. Next, I add …

chicken
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by Sharon
Chicken and Pinto Bean Chili
March 1, 2023

Chicken and Pinto Bean Chili

Chicken and Pinto Bean Chili is one of our favorite winter soups. I start this soup by roasting chicken breasts. While the chicken roasts, I cook together onions, chopped canned tomatoes, chicken stock, and spices. Then, I add the chicken and pinto beans and simmer …

chicken
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by Sharon
Anaheim Pepper and Beef Chili
February 22, 2023

Anaheim Pepper and Beef Chili

Anaheim Pepper and Beef Chili is one of our favorite cozy winter dinners. I start this chili recipe by toasting, boiling and pureeing dried Anaheim chili peppers. Then, I add them to browned ground beef and onions and simmer them along with tomato sauce. Finally, I top each serving of chili with sour cream, scallions, and cheddar cheese. We like this chili for several reasons. First of all, I like that I can make this chili in just about one hour. Secondly, I like that I can make this dish ahead of time. I like to make this dish early in the day, and then reheat it just before dinner. And, lastly, we all love the hearty and spicy flavors in this chili.

The Equipment I Used

  • A Blender- I used my Vitamix blender to puree my dried chilies.

The Ingredients Neede for Anaheim Pepper and Beef Chili

  • Chilies- You’ll need dried Anaheim chilies for this recipe. I used India Tree brand chilies.
  • Beans- I used India Tree Rojo Chiquito Beans, but you can also use kidney beans.
  • Beef- I used grass fed ground beef, because that’s my favorite. Ground chuck would be really good for this recipe.
  • Spices- In addition to the dried Anaheim chilies, I used chili powder, ground cumin, dried oregano, garlic powder, onion powder, and kosher salt to add extra flavor to the chili.
  • Tomatoes- I used Pomi boxed tomato puree. You can also use canned tomato sauce.

How I Made my Chili

  • First, I toasted the chilis. Then, I boiled them and pureed them.
  • Next, I browned the beef.
  • Then, I added in the chilis and sauce and spices and simmered it all together.
  • Finally, I topped each bowl with sour cream, shredded cheddar cheese, and sliced scallions.

If you like chili, you need to try this delicious, warm and comforting, Anaheim Pepper and Beef Chili.

Anaheim Pepper and Beef Chili
Anaheim Pepper and Beef Chili
Anaheim Pepper and Beef Chili

Anaheim Pepper and Beef Chili

Anaheim Pepper and Beef Chili features ground beef, beans and dried Anaheim chilis.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • blender

Ingredients
  

For the Chili:

  • 3 dried Anaheim chiles, stemmed and seeded
  • 1 tbsp. extra virgin olive oil
  • 1½ pounds ground beef chuck meat
  • 1 cup minced onions
  • 1 tbsp. minced garlic
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • ½ tsp. kosher salt
  • 1 tsp. each oregano, garlic powder, onion powder
  • 1½ cups tomato sauce
  • 1 cup cooked kidney beans or rojo Chiquito beans

For the toppings:

  • 1 cup sour cream
  • ½ cup sliced scallions
  • 1 cup shredded extra sharp cheddar cheese

Instructions
 

  • Begin by preparing the chilis: Toast the peppers in a skillet on high heat for a few minutes, until you can smell their aroma. Place the peppers in a saucepan with two cups of water and boil the peppers for five minutes. Put the peppers in a blender with one cup of the water and blend until the peppers are pureed.
  • In a Dutch oven over medium heat, heat the oil and brown the beef, onions, and garlic.
  • Stir in all the spices, the pepper puree and the tomato sauce. Cover, and simmer on low heat for forty minutes.
  • Add the beans, cover, and cook for five minutes.
  • Top each serving with the toppings.

Nutrition

Calories: 420kcal
Keyword beef
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Chicken and Squash Tortilla Soup
September 18, 2022

Chicken and Squash Tortilla Soup

Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternut squash. Finally, I top the soup with crispy fried corn …

soup
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by Sharon