Any good recipes for soups or stew's?

Question

In a few months I am moving out of my parents home into a new flat with my fiance. I want to try and cook as much as possible so does anyone have an yummy recipes? We like almost everything except I only eat White meat. Thanks very much mwah!!

Answer 1

Good for you! Actually, there is a great website called www. recipezaar.com and it's great because you can look recipes, rate them, check ratings, and search by ingredients (this will behlepful since you oly eat white meat). You can create your own "cookbook" of your favorite recipes too.

Answer 2

My chicken soup is pretty good. Start by boiling a whole fryer for about an hour (be sure to put about 2 tablespoons of salt in the water). In a skillet, saute in vegetable oil the following: 1 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped bell pepper. Saute until the onions have started to turn clear. Set aside.
After the chicken has cooked, debone the chicken and cut the meat into chunks. Set aside. Take 2 quarts of the broth that the chickenwas cooked in and bring to a boil. Stir in about 2 cups of dry egg noodles (or some other pasta of choice). Pour 2 cups of chopped carrots into the pot. Finally add the chicken and sauteed onions, celery, and peppers. Cook at medium heat for about an hour. This is a hearty chicken soup and is good with your favorite sandwiches.

Answer 3

Tasty and various recipes on the BBC Good Food site - I think this is fabulous as it not only tells you the recipe but how long it takes to cook, preparation time and whether its easy or not! What more would you need?

Something different is Hungarian Goulash which is very filling and tasty on cold days but no good as you only eat white meat so how about Paprika Chicken?

Good luck in your new home and happy eating!

Website links are shown below.

Answer 4

I have an absolutely brilliant recipe for a stew that tastes great every time I make it.

Unfortunately it's all instinctive, using any ingredients I can lay my hands on at the time and so it's never the same twice and I can't tell other people how I manage to do it!

Answer 5

Kirsty,

I was in the same boat when I moved out.

Go to the library and pick up the following books:

Cooking Light Annual Cookbook (any year)
Frugal Gourmet Cooks American

The recipes are easy, the ingredients are common and you will be a self named chef in no time!

Answer 6

well i can teach u if you want and keep contact ... soups have pretty much the same basic way to start than its all in the details... well just sweat some onion garlic potatoes and celery which i would say are the secret for every soup then just add a finer ingrediant which u want the soup to be.. like asparagus, broccoli carrots anything u can imagine... the just add spome veg stock and season and im sure you ll love till the last spoon... gd luck with yr cooking... let me know how it goes...hehe my mail is [e-mail] if ur interested...

Answer 7

The internet is fantastic however a simple one is ****-a-leekie. I am not cutting and pasting this in so there is no exact quanities as I measure as I go along.

2 Litres of Chicken Stock (fresh or bouillion)
Fry 2 large leeks, some slice chicken thighs salt and pepper and then add the stock, add a small hand full of rice per person.

Nice

Answer 8

use braising steak cut into cubes,add carrots,onions,parsnips,swede,lentils,stew broth mix,potatoes,and knorr cubes. put into a large pot with water,add salt and pepper, and boil ,then simmer until the meat is tender.About 2 hours. Add alittle oxo gravy
granules to thicken when cooked. If you like dumplings follow recipe on Atora suet packet,basically they consist of flour ,salt ,suet and water. don"t put too much water into the mixture as they become stoggy.If you make one big enough for 2days,it tastes even better the second day. The meat and vegetable quantities put in according to how much you like them

Answer 9

Here's my favorite soup, I hope you love it. I'm not gonna lie; it's fantastic. (It doesn't have any meat, but I don't think my husband has ever cared -- he loves it!)

Pasta e Fagioli

2 teaspoon extra virgin olive oil
1 small onion chopped
2 cloves of garlic, minced
29 oz chicken broth
15 oz can diced tomatoes (NOT drained)
15 oz can white beans (drained and rinsed)
1/2 cup small pasta -- like salad pasta
1/2 pound spinach leaves (you can omit this)

Warm oil in a large soup pot over medium high heat. Add onion and garlic, and saute for 3 -5 minutes. Add broth, tomatoes in their juice, beans, and pasta. Cook until past is tender and ready to eat. Add spinach to wilt (2-3 minutes). Serve with parmesan cheese.

Answer 10

Ribolitta
2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
Good Luck!!!