Soupy & Stewey
Soups and stews are deliciousness and comfort in a bowl, especially when the weather is cold or when we’re not feeling our best. These first couple of months of the new year are a great time to make a pot of something hot and tasty. Try one of the following – – they are hearty, filling, super yummy, and good for the body and soul.
Lasagna Soup
1-1lb Italian sausage
2 cups chopped onion
1 cup sliced carrots
2 cups sliced mushrooms
2 TBSP minced garlic
4 cups chicken broth
1 14-ounce can Italian stewed tomatoes
1 8-ounce can tomato sauce
1 cup small bow-tie pasta
2 cups fresh spinach
1 cup provolone or mozzarella (or both) cubed
parmesan cheese
thinly sliced basil
Brown the sausage with onion, carrots, mushrooms and garlic (do not drain). Add chicken broth, tomatoes, and tomato sauce. Simmer for 10 minutes. Add in noodles and simmer for 10 more minutes. Stir in spinach and cook until wilted. When serving, start with provolone in soup bowl, then add the soup. Top with fresh basil and parmesan cheese.
Potato Corn Chowder
4 cups chicken broth
2 cans creamed corn
1 to 1 ½ cups milk
1 can cream of celery soup
1 small bag of frozen mire poix (mixture of carrots, onions, and celery)
2 cans sliced potatoes, drained and coarsely chopped (or you can use a small bag of frozen hash browns)
2 cups coarsely chopped ham, bacon, chicken, or smoked sausage
1 Tsp minced garlic
Seasoning Salt to taste (remember that the ham, bacon, or sausage will add salt also)
Black Pepper to taste
Instant potato flakes (for thickening, if needed)
In a Dutch oven, mix the chicken broth, creamed corn, milk, and cream of celery soup. Heat over medium low heat until the mixture comes to a boil, stirring occasionally to make sure it doesn’t burn. Reduce the heat to low and add the mire poix, potatoes, chopped meat, and minced garlic. Continue to cook over low heat for about 45 minutes, stirring occasionally. If the mixture needs to be thicker, add a few tablespoons of instant potato flakes at a time until the chowder reaches the desired thickness. If the chowder is too thick, add ¼ cup of milk at a time until you are satisfied with the consistency. Add seasoning salt and pepper to taste. If you like more corn, add one can of drained whole kernel corn.
Rustic Chicken Stew
4-6 Chicken Thighs
2 Quarts of Water
1 TBSP Minced Garlic
2 Tsp Poultry Seasoning
1/4 Cup Granulated Calde de Pollo Chicken Bouillon
1 Tsp Ground Black Pepper
1 Small Bag Frozen Peas
2 Cups roughly chopped carrots
2 Cups roughly chopped celery
2 Cups roughly chopped onion
2-3 lbs. small red potatoes, sliced in half
2 Cans Cream of Chicken Soup
Place the chicken and water into a large pot or Dutch oven over medium-high heat. Add the garlic, poultry seasoning, granulated bouillon, and pepper. Bring to a boil and reduce the heat to medium. Continue cooking until chicken is no longer pink in the middle. Remove the chicken to a plate and set aside.
To the broth, add the canned soup, mixing thoroughly. Next, add the vegetables and mix well. Shred or chop the chicken that was set aside and add it to the pot. Stir to mix the chicken completely. Continue cooking over medium-low heat, stirring occasionally, until the carrots and potatoes are fork-tender. Taste to see if salt is needed and add if necessary or add a little more bouillon. Add a little water if more liquid is needed.
Categorized in: General
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