I'm looking for a "good" soup recipe. Preferably something with chicken, but after that, the sky's the limit. I found a recipe I thought I might try for a chicken/broccoli/cheese tortellini concoction, but I thought I'd draw from the pool of chefs on Sowal as well. Any ideas? Any family favorites? :idontno:
Replies
37
SoWal Expert
Chicken Tortilla Soup -- Yummy!
Beach Fanatic
Corn Chowder...hearty and so simple to prepare....
Beach Fanatic
My favorite soup for general purpose is a broccoli cheese soup. Look up a copy cat of TGIF's recipe for a basic form. I sometimes make a roux with the flour for a little extra richness, or use whipping cream instead of the milk/half and half. And I definitely like Kitchen Basics for ready made stock/broth. Sauteeing a couple of chicken breasts and adding to this would be tasty I am sure. Maybe brown the chicken cut into bite size pieces and add it when the broc is added to let it poach the 20 minutes or so til it shreds a bit in the mouth. Can I be a dork and say ..It's SOUPER easy and SOUPER good? :blink:
Beach Fanatic
Italian Chicken and Vegetable Soup
2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
*The next time I make this I will omit the olive oil.
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
*The next time I make this I will omit the olive oil.
Beach Fanatic
It's not good for your pan or the food not to have a bit of oil in is it?Italian Chicken and Vegetable Soup
2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.
*The next time I make this I will omit the olive oil.
Beach Fanatic
No it's probably not good for the pan, but I will use a little h2o next time and drain once the chicken is cooked.
Edited
sussaAuthor
These all sound great, thanks for the help and the recipe!
Beach Fanatic
First of all, LOVE your 'tar. I am far too obsessed with that show.
My "chicken soup" recipe: (which I just had for dinner tonight)
Tom Kha Gai (Thai Chicken Coconut Soup)
Put the cilantro in a bowl and pour the soup over it.
This recipe just happens to make one generous dinner serving. It's the perfect "dining solo" food. To accomodate more people, just multiply this recipe by the number of diners. (You can probably take it easy on the coconut milk and use a little water or chicken stock if the coconut flavor is too strong for you.)
My "chicken soup" recipe: (which I just had for dinner tonight)
Tom Kha Gai (Thai Chicken Coconut Soup)
- 1 chicken breast cutlet, sliced thin
- 2-3 kaffir lime leaves, torn in half (these aren't necessary, but they help quite a bit
- 1 (2-inch) piece of lemongrass, hard outer part removed. (use only the bottom part of the stalk.)
- 1 (1/2-inch) piece of fresh ginger or galangal, sliced thin
- 2-4 dried hot red chilies, sliced thin (depending on how spicy you want the soup)
- juice of 1 lime
- 1 can of coconut milk (I like the "light" variety for this soup.)
- one generous handful of cilantro, chopped
Put the cilantro in a bowl and pour the soup over it.
This recipe just happens to make one generous dinner serving. It's the perfect "dining solo" food. To accomodate more people, just multiply this recipe by the number of diners. (You can probably take it easy on the coconut milk and use a little water or chicken stock if the coconut flavor is too strong for you.)
Beach Fanatic
Good stuff! I had considered the coconut soup also but thought maybe the kafir leaves or lemongrass to come by here. I like the addition of red curry paste at the beginning when sauteeing the veg and some fish sauce added a bit before the end. Lime zest subs ok for the kaffir leaves.
SoWal Expert
This is Sarawind's recipe- it is yummy! If we ever get "soup weather" here again,I will be making it!
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
Beach Fanatic
interested in either white chicken chili OR chicken chili con queso? both easy - and good. will look up hte recipes and post them tomorrow if anyone is interested in them.
Beach Fanatic
Corn Chowder...hearty and so simple to prepare....
Love it! If you have corn on the cob, boil it in milk with a stick of butter, (I add a little sugar and seasoned salt), then tomorrow make your corn chowder in it! Yummy! 😀
Beach Fanatic
There's a pretty big Asian population in FWB. I'd bet that the Thai market on Racetrack just west of Albertson's can either sell you the spices you need or if they don't, point you in the direction of someone who does.
sussaAuthor
I love Thai food and the tortilla soup sounds really good, too. Keep 'em coming!
sussaAuthor
First of all, LOVE your 'tar. I am far too obsessed with that show.
Stinkin' strike! Tonight the are airing last year's Christmas episode. When Michael marks that girl's arm...:floor:
Beach Fanatic
There's a pretty big Asian population in FWB. I'd bet that the Thai market on Racetrack just west of Albertson's can either sell you the spices you need or if they don't, point you in the direction of someone who does.If one goes to Ft. Walton there is an asian market on Beal just north of Hollywoood on the left. Strip center also contains a Rita's Pets and that seems to be the most visible to identify the right place by. I posted a while back about this, if you go there stop in at the taqueria El Chapparral and have the carnitas tacos. The asian place is worth the drive..I guess it is still there.
Beach Fanatic
Good stuff! I had considered the coconut soup also but thought maybe the kafir leaves or lemongrass to come by here. I like the addition of red curry paste at the beginning when sauteeing the veg and some fish sauce added a bit before the end. Lime zest subs ok for the kaffir leaves.
There's a fantastic Asian market in Panama City, if one was up for the drive. It's on the North side of business 98 just east of Sherman Street. They have Kaffir leaves, lemongrass, dried galangal, and other somewhat hard to come by ingredients.
Lime zest will definitely do in a pinch, though.
Beach Fanatic
There's a fantastic Asian market in Panama City, if one was up for the drive. It's on the North side of business 98 just east of Sherman Street. They have Kaffir leaves, lemongrass, dried galangal, and other somewhat hard to come by ingredients.Good to know I am over there lots more often than FWB. Thanks 😀
Lime zest will definitely do in a pinch, though.
Skunky
Here is a simple sounding soup.
Italian Peasant Soup
1/4 Cup Red Onion Chopped Fine
4 cloves of garlic minced
6 cups of chicken stock
1 15 oz can of white beans
1 head bitter winter greens such as Broccoli Rabe, Mustard Greens or Escarole, chopped thick
1 tablespoon chopped parsley
Parmesean Cheese to taste
Black Pepper
In a large pot, heat a tablespoon of olive oil over medium/medium high heat. Add onions, cook for two minutes on medium heat. Add garlic and cook two more minutes. Add white beans, black pepper and parsley and cook for a minute. Add stock, bring to a boil and then reduce heat to a simmer. After about ten minutes add the greens, let cook for about another 5 minutes.
Pour into bowls and top w/ grated Parmesean Reggiano. Serve with thick crusty bread and you have a meal unto itself.
Depending on your use of canned chicken stock and canned beans, be very judicious with the amount of salt added. I recommend none. But some may wish to add some at the end, depending on taste. The pepper is necessary, however.
Italian Peasant Soup
1/4 Cup Red Onion Chopped Fine
4 cloves of garlic minced
6 cups of chicken stock
1 15 oz can of white beans
1 head bitter winter greens such as Broccoli Rabe, Mustard Greens or Escarole, chopped thick
1 tablespoon chopped parsley
Parmesean Cheese to taste
Black Pepper
In a large pot, heat a tablespoon of olive oil over medium/medium high heat. Add onions, cook for two minutes on medium heat. Add garlic and cook two more minutes. Add white beans, black pepper and parsley and cook for a minute. Add stock, bring to a boil and then reduce heat to a simmer. After about ten minutes add the greens, let cook for about another 5 minutes.
Pour into bowls and top w/ grated Parmesean Reggiano. Serve with thick crusty bread and you have a meal unto itself.
Depending on your use of canned chicken stock and canned beans, be very judicious with the amount of salt added. I recommend none. But some may wish to add some at the end, depending on taste. The pepper is necessary, however.
SoWal Expert
Here is a simple sounding soup.
Italian Peasant Soup
1/4 Cup Red Onion Chopped Fine
4 cloves of garlic minced
6 cups of chicken stock
1 15 oz can of white beans
1 head bitter winter greens such as Broccoli Rabe, Mustard Greens or Escarole, chopped thick
1 tablespoon chopped parsley
Parmesean Cheese to taste
Black Pepper
In a large pot, heat a tablespoon of olive oil over medium/medium high heat. Add onions, cook for two minutes on medium heat. Add garlic and cook two more minutes. Add white beans, black pepper and parsley and cook for a minute. Add stock, bring to a boil and then reduce heat to a simmer. After about ten minutes add the greens, let cook for about another 5 minutes.
Pour into bowls and top w/ grated Parmesean Reggiano. Serve with thick crusty bread and you have a meal unto itself.
Depending on your use of canned chicken stock and canned beans, be very judicious with the amount of salt added. I recommend none. But some may wish to add some at the end, depending on taste. The pepper is necessary, however.
Are you posting a "simple sounding soup" because you think we are simple, or are you showing off your alliteration skills?
Beach Fanatic
ESCAROLE SOUP (aka Italian Wedding Soup)
yield - a Huge Pot
6 heads of Escarole
1 bag of cooked frozen Italian style meatballs (about 40 meatballs)
1 whole stewing chicken
Chicken Stock (or 3-4 cubes of chicken bouillion added to water)
2 Cloves of Garlic minced (or more to taste)
Onion, Celery, Carrot (optional...I don't use)
2-5 beaten eggs (optional)
2-5 TBS Grated Parmesan Cheese
1. Put whole chicken in a big pot w/ canned chicken broth or water to cover.
Add onion, minced garlic, celery, carrot if desired. Bring to a boil, then cover & simmer down for a couple of hours. Strain & reserve stock. Debone chicken, shred & reserve. (I choose NOT skim off the chicken fat).
2. Sometimes escarole can be bitter. This optional extra step reduces any bitterness. If you opt not to go thru this step, just add torn escarole to soup later.
Clean & core escarole (rinse well a couple of times to remove grit).
Tear or rough chop into bite size pieces.
Layer escarole over 2-4" of water in an enormous stock pot.
After each head's layer, sprinkle layer w/ sea salt (and garlic if desired).
Cover pot & cook down as w/ any greens, turning occasionally to prevent scorching.
Taste broth... if not bitter then add to chicken stock
3. Beat Eggs w/ Parmesan Cheese (also optional)
Bring stock to a rolling boil & slowly stream egg/cheese mixture into stock
while stirring in a circular motion. This creates threads of cooked egg like egg drop soup.
4. Add shredded chicken, frozen meatballs, and escarole to stock and return to boil. Cover & simmer for a couple of hours.
5. Some people add pastina or white beans for a heartier thicker stew consistency.
Serve w/ crusty garlic bread & extra grated parmesan for topping.
yield - a Huge Pot
6 heads of Escarole
1 bag of cooked frozen Italian style meatballs (about 40 meatballs)
1 whole stewing chicken
Chicken Stock (or 3-4 cubes of chicken bouillion added to water)
2 Cloves of Garlic minced (or more to taste)
Onion, Celery, Carrot (optional...I don't use)
2-5 beaten eggs (optional)
2-5 TBS Grated Parmesan Cheese
1. Put whole chicken in a big pot w/ canned chicken broth or water to cover.
Add onion, minced garlic, celery, carrot if desired. Bring to a boil, then cover & simmer down for a couple of hours. Strain & reserve stock. Debone chicken, shred & reserve. (I choose NOT skim off the chicken fat).
2. Sometimes escarole can be bitter. This optional extra step reduces any bitterness. If you opt not to go thru this step, just add torn escarole to soup later.
Clean & core escarole (rinse well a couple of times to remove grit).
Tear or rough chop into bite size pieces.
Layer escarole over 2-4" of water in an enormous stock pot.
After each head's layer, sprinkle layer w/ sea salt (and garlic if desired).
Cover pot & cook down as w/ any greens, turning occasionally to prevent scorching.
Taste broth... if not bitter then add to chicken stock
3. Beat Eggs w/ Parmesan Cheese (also optional)
Bring stock to a rolling boil & slowly stream egg/cheese mixture into stock
while stirring in a circular motion. This creates threads of cooked egg like egg drop soup.
4. Add shredded chicken, frozen meatballs, and escarole to stock and return to boil. Cover & simmer for a couple of hours.
5. Some people add pastina or white beans for a heartier thicker stew consistency.
Serve w/ crusty garlic bread & extra grated parmesan for topping.
SoWal Expert
Dune-ahh, how did you know I made soup this morning?
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.😀
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.😀
Beach Fanatic
Dune-ahh, how did you know I made soup this morning?
I made an escarole soup with chicken stock, little white limas beans, pearl barley, onion, carrot, celery, garlic, and rosemary. Pureed part of it to make it seem like I was really eating something. Threw a small amount of Italian sausage in it.
Your version sounds better.
Dune-ahh is the neighborhood escarole dealer. We had an escarole transaction last Friday in Watercolor.😀
Sorry I was so slow posting this recipe for you JDarg... I was busy making soup! I made 3 kinds this weekend... this one, New England clam chowder, and Kali Dal, which is a Northern Indian lentil soup.
That escarole transaction (imported to 30-A direct from Publix Grand Blvd) was like the legal green version of something much more illicit!! :lol:
Next time I'll wear a trench coat & sunglasses for added "flavor"! :ninja:
SoWal Guide
love this thread, just got around to reading all of it.
does anyone have a good chicken tortilla recipe (not crock pot?).
I am getting ready to read my new soup recipe book and will share any good ones.
can't wait to try some of the ones on this thread!
does anyone have a good chicken tortilla recipe (not crock pot?).
I am getting ready to read my new soup recipe book and will share any good ones.
can't wait to try some of the ones on this thread!
Beach Fanatic
love this thread, just got around to reading all of it.
does anyone have a good chicken tortilla recipe (not crock pot?).
I am getting ready to read my new soup recipe book and will share any good ones.
can't wait to try some of the ones on this thread!
Here's a really simple Chicken Tortilla Soup:
1 (16 oz.) can fat-free refried beans
1 (14 oz.) can fat-free chicken broth
1 (11oz.) can whole kernel corn with liquid
1 (15 1/2 oz.) can black beans, rinsed and drained
1 cup chicken breasts, cooked and chopped
1 onion, chopped
1 cup chunky salsa (mild, medium or hot)
1 small can mild or spicy green chilies
Combine all ingredients and bring to a boil. Simmer for about half an hour or more, stirring occasionally. Top with sour cream, cheese, tortilla chips, etc.
I always double or triple the recipe to make a large pot of this. The hardest part is to cook the chicken so you could go even simpler and get a deli chicken.
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