soup recipes?

Question

looking for wholesome soup recipes that can be made with chicken stock - thanks

Answer 1

hi there,
heat a large pot of water, cut your chicken in pieces, add salt and pepper, cook 10 min. than add all your veggies, the roots first, meaning potatoes, carrots, turnips,etc...cook 10 min. than add bell peppers, leeks, broccoli and all other veggies, taste and add more seasoning, let cook another 15 min. taste and add some fresh garlic sliced, and some parsley, let simmer 5 min, and serve with garlic bread, enjoy

ps: if you use 1 cup of each vegetable it be a thick and hearty soup, if you use just 1/2 cup veggies, and a bit more water, you have more broth,, you also just can freeze the stock in ice tray's and than in freezer bags, like that you always have a gravy starter with taste and flavor
enjoy

Answer 2

Cabbage Soup Recipe

4 slices of bacon, cooked and crumbled
1 pound ground beef, cooked, crumbled and drained
1 large onion, chopped
3 large potatoes, cubed
4 cups cabbage, shredded
3 bouillon cubes
3 cups water
1 large can crushed tomatoes or 1 quart tomato juice
1 (16 ounce) can kidney beans
season to taste

Place the bacon and ground beef in a large kettle or slow cooker. Add the rest of the ingredients. Simmer until all is tender, about 45 minutes to an hour. Serves 6 to 8.

Answer 3

Here is a soup recipe that was featured in a magazine.

Chicken soup with black beans and corn
INGREDIENTS
1 can chicken bouillon, or 99% fat free can of chicken broth
2 (16 ounce) cans black beans, drained
1 (10 ounce) package frozen corn
1 (14.5 ounce) can diced tomatoes
1 jalapeno pepper, stemmed, seeded and minced
2 tablespoons ground cumin
2 teaspoons chili powder
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper
tortilla chips
grated Monterey Jack cheese
fresh lime wedges
DIRECTIONS
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
This recipe was originally featured in the USA WEEKEND article Soup Up Your Chicken Soup on February 23, 2003.


enjoy!

Answer 4

Chicken Tortilla Soup:

1 container Organic Chicken Broth
1 can diced tomatoes with garlic and onion
2 chicken breasts, boneless and skinless
1 yellow onion, diced
1 clove garlic, minced
1 can diced green chili's
3 T Cumin powder
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup chopped flat leaf parsley (opt.)
Tortilla strips, fried (opt)

Season chicken breasts with salt, pepper, and garlic powder. Cut into bite sized pieces. In soup pan, saute onion and garlic in a little olive oil. Add chicken pieces and cook until onion is translucent. Add broth, tomatoes, chilis', and Cumin powder. Simmer for 30 minutes. Add 1 T kosher salt and 1 tsp fresh ground pepper. Continue simmering for 1 hour. Remove from heat and stir in sour cream. Adjust seasonings to taste. When ready to serve, place cheese in soup bowls and parsley, chopped avocado (if desired) and tortilla chips. Pour soup over the top. Serve with hot flour tortillas and salad if desired.

Answer 5

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Try one of our soup recipes today..







This recipe comes from Crumpets in San Antonio, Texas.


Chicken Florentine Soup
Chicken Stock:

1 whole chicken, cut into fourths

1 onion, peeled and cut in half

4 stalks celery

6 to 8 sprigs fresh parsley

3 carrots, peeled

1/2 t. salt

1/4 t. white pepper

1 bay leaf

Florentine Soup:

2 quarts homemade chicken stock

3 heaping T. cornstarch

1 C. finely chopped fresh spinach

1/2 C. finely chopped red bell pepper

3 C. chicken meat, cut into 3/4-inch pieces

1/4 to 1/2 t. curry powder

salt and white pepper, to taste

1 C. heavy cream

For Chicken Stock: In a large stock pot with 3 quarts water, add chicken, onion, celery, parsley, carrots, salt, white pepper and bay leaf. Bring to a slow boil and let simmer gently for 1 hour. Strain stock and set aside. Discard vegetables, chicken skin and bone, setting aside the chicken meat. Stock may be refrigerated at this time. Fat can be easily removed once the soup is chilled.

For Chicken Florentine Soup: Bring stock to a slow boil; simmer until reduced by 1/3. Dilute cornstarch in 1/4 cup water, add to stock and stir constantly until it thickens. Reduce to a simmer. Add spinach, bell pepper and chicken meat. Add curry powder to taste. Check for flavor and add salt and white pepper if needed. Add heavy cream, heat for a few more minutes and serve.

Makes 8 cups.

Answer 6

I made this one today:
Lentil Soup

stir-fry in 1-2 tsp oil till soft:
1 chopped onion
1 chopped carrot
1 chopped celery stalk
Add :
4 cups chicken stock
1 cup red lentils
1 diced potato
salt & pepper to taste
cumin or curry powder(optional)
Simmer till potato and carrots are cooked and lentils are dissolved.
Optional:Add about 1/2 cup cream or milk. reheat but don"t boil.

Answer 7

1 Part Chicken Stock
1 Part Imagination
1 Part Love

No recipes can beat that!