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 …
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 …
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 topped with shaved Parmesan cheese and fresh basil. We like this soup for several reasons. First of all, I like that I can make this soup ahead of times. I like to make this soup early in the day, and then add the tortellini right before serving it. Secondly, I like that I can make this soup with ingredients we usually have in the house. And, lastly, we all love the rich tomato flavor in this soup, and all the vegetables in it.
The Equipment I Used
A Dutch Oven- I like to make my soup in an enameled cast iron Dutch oven, but you can use any pot that you like.
The Ingredients Needed for Tortellini and Bean Vegetable Soup
Chicken Stock- I always use my homemade chicken stock. I like to cook it in big batches and store it in the freezer.
Tomatoes- You’ll need chopped canned tomatoes for this recipe. I like to use the Pomi tomatoes that come in a box. I like them because they don’t contain salt or citric acid.
Cannellini Beans- I prefer to use dry cannellini beans and cook them in big batches. Then, I store them in the freezer and defrost them to make this and other soups. Of course, you can also use canned beans.
Kale- You can use regular kale or baby kale.
Tortellini- You can use fresh or frozen tortellini. Just be sure they are fully cooked before adding them to this soup.
How I Made my Soup
First, I cooked the carrots, onions, and celery until they were tender.
Then, I added the rest of the ingredients and simmered everything together.
Finally, I garnished each bowl of soup with basil leaves and shaved parmesan.
If you like tortellini, you need to try this warm and comforting Tortellini and Bean Vegetable Soup.
Tortellini and Bean Vegetable Soup
An easy soup filled with cheese tortellini, celery, carrots, tomatoes, and cannellini beans.
In a Dutch oven, heat the oil on low heat. Add the onions, carrots, celery, garlic and bay leaf and cook until the vegetables are almost tender, for about ten minutes.
Add the chicken stock, oregano, tomatoes, and salt and pepper and simmer for ten minutes.
Add the rest of the ingredients and bring them to a boil. Simmer for a few minutes, remove the bay leaf, and serve while hot.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh 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.
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, …
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 …
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 in chicken stock, chopped tomatoes, pinto beans, and the cooked chicken and peppers. Finally, I top the 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 ahead of time. I like to make it early in the day and reheat it right before dinner. Secondly, I like that I can easily double this recipe and serve it for lunch the next day, too. And, lastly, we all love how hearty and delicious this chili is.
The Equipment I Used
A Dutch Oven- I like to use my enameled cast iron Dutch oven to make my chili. But you can use any pot that you like.
The Ingredients Needed for Chicken and Poblano Pepper Chili
Beans- I used pinto beans for this chili. My favorite beans are from the India Tree brand.
Chicken Breasts- Use bone-in, skin-on chicken breasts. I always use Bell and Evans chicken breasts because I find them to be the most tender.
Tomatoes- Use canned chopped tomatoes in tomato juice, not sauce. You could also use canned whole tomatoes and chop them up. I like to use the Pomi brand chopped tomatoes that come in a box because they are less acidic than canned tomatoes.
How I Made my Chili
First, I roasted the chicken and the peppers. Check the chicken to make sure it’s cooked all the way through.
Next, while the chicken roasted, I cooked the veggies in oil, until they were soft.
Then, I added everything else to the pot and let it simmer together.
If you like spicy soups, you need to try this warm and comforting Chicken and Poblano Pepper Chili.
Chicken and Poblano Pepper Chili
Chicken and Poblano Pepper Chili is filled with roasted chicken, poblano peppers, pinto beans, tomatoes, and spices.
¼tsp.each kosher salt, and black pepper, garlic powder, paprika
2tbsp.extra virgin olive oil, divided
3poblano peppers
1cupchopped onion
1tbsp.minced garlic
2tbsp.chili powder
1tbsp.dried oregano
1tbsp.ground cumin
½tsp.kosher salt
2cupscooked pinto beans
2cupscanned chopped tomatoes
2cupschicken stock
Instructions
Begin by cooking the chicken and peppers: Preheat the oven to 350 degrees. Place the poblano peppers on a sheet pan. Place the chicken on another sheet pan and add the salt, pepper, garlic powder, and paprika. Drizzle with one tablespoon of the oil. Bake both pans for 40 minutes or until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken in bite-sized pieces. Also, remove the seeds from the poblanos and chop them into half inch pieces.
While the chicken bakes, heat the other tablespoon of oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the rest of the spices and the salt and cook for thirty seconds.
Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Stir in the chicken and poblanos and cook it until just warmed through.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh 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.
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 …
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, …
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 butternutsquash. Finally, I top the soup with crispy fried corn tortillas, sliced avocado, sour cream, and cheddar cheese. We like this soup for several reasons. First of all, I like that I can make this whole soup in just about an hour. And for most of that time the soup is just simmering unattended. Secondly, I can make this soup up to two days ahead of time. Then, I just fry the tortillas right before serving the soup. Finally, we all love the spicy comforting broth and fresh veggies in this soup.
The Equipment I Used
A Food Processor- Use this to chop the vegetables for the soup. If you don’t have a food processor, just mince all the veggies finely.
The Ingredients Needed for Chicken and Squash Tortilla Soup
Chicken Thighs- I used boneless, skinless chicken thighs. You can also use boneless breasts. But the chicken won’t be as tender. Also, you will need to simmer the soup for about twenty minutes less. I always use Bell and Evans chicken because I find it to be the most tender.
Onions and Garlic- If you don’t like these, just leave them out.
Chipotles in Adobo Sauce- You can find this in the Hispanic section of your market in cans. You can freeze the rest of the can, and then slice off pieces as you need them.
Chicken Stock- I always use my homemade stock. The recipe is below.
How I Made my Soup
First, I made the soup.
Then, I fried the corn tortillas.
Finally, I topped the soup with all the toppings.
Chicken and Squash Tortilla Soup
A spicy soup filled with tender chicken, plum tomatoes, butternut squash, corn, and cilantro. The soup is topped with cheddar cheese, crispy corn tortilla strips, avocado and sour cream.
¼tsp. eachkosher salt, black pepper, and garlic powder
2tbsp.extra virgin olive oil
1½cupscilantro
1cupchopped onions
2tbsp.chopped garlic
4plum tomatoes, chopped
2tbsp.chipotles in adobo sauce
2tbsp.tomato paste
3cupschicken stock
1cupcorn, fresh or frozen
2cupspeeled butternut squash, cut in half inch cubes
2tbsp.lime juice
6corn tortillas, sliced in half inch slices
1cupvegetable oil
For the Soup Toppings:
1sliced avocado
½cupsour cream
1cupcheddar cheese, grated
Instructions
Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a couple of thighs at a time on both sides, removing them to a plate when they're brown.
As the chicken browns, in a food processor, combine the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. When all the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes. After 35 minutes add the squash.
Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
After the soup has simmered for fifty minutes, add the corn and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
Top each bowl of soup with the tortilla chips and all the toppings.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh 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.
Summer Vegetable Miso Ramen is one of our favorite summer soups. I start this soup by roasting some rich and delicious pork belly. Then, I simmer together a red miso, ginger chicken broth. Finally, I layer the bowls with the broth, the pork belly, summer …