Posts tagged ‘soup’
Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs I’ve had my mind set on making a version of chicken pot pie soup for months. After
too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda!
Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option
3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas
1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!
*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish Feel free to use the olive oil if you prefer though!
Winter is officially here! We received over a foot of snow over the past few days – a big thank you to storm Brutus. I love seeing the streets covered in white and enjoying the quiet peacefulness that the snow brings. While I’m not a fan of driving in the snow, it sure is pretty to look at
Due the 0F temperature outdoors over the weekend, my body has been craving anything and everything warm — soup of all kinds has been on the menu, including this rustic one-dish meal:
MMmmmm, there’s nothing like a warm bowl of soup after coming in from chilly weather!
This soup is filling and easy to make on a weeknight – hearty greens, spicy italian sausage and sweet winter squash come together for a quick and delicious meal that warms you to the core. The grated parmesan adds a delicious complexity to the soup that I highly recommend as a finishing element…everything is better with a little cheese, right? If you need to omit for allergy reasons though, this soup is still delicious!
Sausage, Kale and Squash Soup
1 Tbsp coconut oil, olive oil, butter, ghee or Earth Balance (use oil for dairy free)
1 small or 1/2 large sweet onion, diced
2 cloves garlic, minced
4-5 oz uncooked ground italian sausage (hot or mild) – I used chicken sausage
3-4 cups uncooked butternut, kabocha or other winter squash, peeled and cut into small 1/2 in cubes
5-7 button or baby portabella mushrooms, sliced (optional, I could add mushrooms to almost anything)
5 cups low sodium chicken or vegetable broth or homemade stock
1/2 tsp sea salt (or more/less to taste)
2-3 shakes of crushed red pepper flakes, optional (omit if you don’t like any heat)
1 small bunch of kale, washed, de-stemmed and torn into pieces
fresh ground black pepper for serving
grated parmesan for serving (omit for dairy free)
1. In a large soup pot, heat oil over medium-high heat. Add onion and cook for 5-6 minutes until softened and transculent.
2. Add garlic and sausage and cook until meat is cooked through, about 5 minutes, stirring frequently and breaking up the meat into small pieces.
3. Add squash and mushrooms and cook for one minute, stirring occasionally. Add salt and crushed red pepper to taste.
4. Pour in broth, then bring to a boil. Add torn kale then cover, reduce heat and let simmer for 10-15 minutes or until squash is cooked through. Season with salt and pepper to taste.
5. Serve with freshly ground black pepper and parmesan and enjoy!
I have been in quite the soup mood lately. I’m blaming it on the rainy, cold and windy weather.
All I want is to be bundled up on the couch with a blanket and a giant bowl of soup — with this chipotle chicken tortilla soup to be exact. It’s delicious, warms you to the core and fills you up!
Mmmmm comfort in a bowl
This soup can be made on the stove top or on in the Crockpot for an easy meal that will be ready when you get home after a long day. I opted for the quicker stovetop version made with a store-bought rotisserie chicken for an easy weeknight meal that made for scrumptious leftovers for lunch too!
I even made my own tortilla strips for an extra special touch! If you want a quicker route, you can easily substitute tortilla chips.
Chipotle Chicken Tortilla Soup (adapted from Food.com)
1/2 Tbsp olive oil, ghee, butter, or canola oil
3 garlic cloves, minced
1 jalapeno pepper, minced
1 small onion, diced
4 tomatoes, diced
2 tbsp minced cilantro
1 tbsp chili powder
2 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp chipotle chili powder
1/2 tsp sea salt
6 cups homemade chicken stock or low sodium chicken broth (one 48 oz carton)
8 oz gluten free red chile enchilada sauce (I used All-Natural Frontera Red Chile*)
1 (15 oz) can no-salt added diced tomatoes
4 cups cooked and shredded chicken
1 can diced fire-roasted green chiles (or regular)
1 15-oz can no salt added black beans, rinsed and drained
1 cup yellow corn kernels, frozen (or no salted added canned, rinsed and drained)
Shredded monterrey jack and cheddar cheese (omit for dairy free)
1 avocado, diced
Lime wedges (this brightens the flavors! I wouldn’t leave this out)
6 corn tortillas, cut into 1/4 inch strips OR gluten free tortilla chips, crushed
Coconut oil or olive oil for sauteeing and sea salt (omit if buying chips)
1. In a large soup pot, add oil/butter over medium heat. Add garlic, jalapeno, and onion and saute for 2 minutes stirring frequently.
2. Add spices and saute for 30 seconds until fragrant and pepper and onion are fully coated.
3. Add remaining ingredients (stock/broth through corn) and bring to a boil. Cook for 2 minutes then reduce heat and simmer for at least 30 minutes to allow flavors to meld (60 minutes is recommended).
4. Meanwhile, (if you are making homemade tortilla strips) heat 1/2 tsp of oil in a medium skillet over medium heat. Add a handful of strips at a time and cook stirring frequently until crisp like a chip, about 3-4 minutes. Sprinkle with salt remove from pan. Repeat with remaining strips.
5. Serve soup in bowls and garnish with avocado, cheese (if desired), a squeeze of lime, tortilla strips and a sprinkle of cilantro. Enjoy!
*If you don’t have enchilada sauce, you can always substitute tomato sauce but the flavor will be altered
Recipes Notes: If you (or the kiddos in your family) don’t like texture or certain vegetables in your soup, puree the tomatoes, green chiles and onions with a bit of the stock/broth for a smoother base
For a crock-pot preparation, throw all of the ingredients except for the garnishes into the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.
In between the bouts of Spring weather in Helena, we have still experienced some on and off dreary and chilly spells. When those days come around, I’ve been craving warm soup with a side of warm cooked grains.
I say a side of cooked grains because that’s one of my food quirks – I prefer my rice/quinoa/pasta/amaranth/oats separate from my main dish especially when it’s really saucy or contains a bunch of liquid. It’s a “soggy issue” I guess
Burrito bowls – rice always on the side
Pasta with meat/veggie sauce – pasta is always separate
Curry or chinese food over rice – yep, the rice is always separate
Of course my pickiness doesn’t always work when eating out but when I’m the “boss” in my own kitchen, I can cater to my craziness Same goes for this soup; Chris was thoroughly satisfied with a big bowl of brown rice with the soup ladled over the top but I enjoyed the soup just like this:
Cabbage, carrot and diced tomatoes are swimming in a spiced coconut milk broth and finished with slices of turkey. Light yet hearty, this soup was enjoyed for both lunch and dinner. Feel free to add cooked rice, quinoa, pasta or even potatoes (for grain-free) to bulk up the meal…or just serve them on the side if that’s your preference as well
Thai Turkey and Cabbage Soup
1 Tbsp coconut oil (butter, ghee or other oil could be used)
1 lb turkey breast cutlets, sliced into 1/2 inch strips (chicken could be subbed)
1 onion, thinly sliced or diced
1 serrano pepper, deseeded and deveined, finely chopped (omit if you don’t like spicy)
3 carrots, sliced (about 1 1/4 cups)
2 tsp Thai green curry paste
2 cloves garlic, minced
1- 2 Tbsp fresh minced ginger (I used the latter, I love ginger)
1/2 head green cabbage, shredded
4-5 cups chicken stock or broth (I used homemade stock)
15 oz can no-salt-added diced tomatoes
1-4 tbsp chopped cilantro (I used 1 Tbsp of the dried variety on hand, I would have preferred 1/4 cup of fresh)
2-4 tsp coconut aminos to taste (could sub gluten free soy sauce, Bragg’s aminos or tamari)
1-2 cups coconut milk (depends on how much broth/liquid you want your soup to have)
juice from one lime
black pepper to taste
1. Heat oil in a large Dutch oven or pot over medium-high heat. Add turkey strips and cook for 3-4 minutes until lightly browned, stirring occasionally.
2. Stir in onions, carrots, serrano, curry paste garlic and ginger and cook for another 3-4 minutes until onions start to turn opaque, stirring often.
3. Add in the cabbage, chicken broth, and tomatoes and bring to a boil. Stir again and reduce heat to medium-low and let simmer 10 minutes or until veggies are tender.
4. Stir in cilantro, coconut aminos and coconut milk and let simmer for 1-2 minutes until heated through. Stir in lime juice and season with pepper to taste. Ladle into bowls and enjoy!
Recipe Notes: I made this on the stove but I bet this would be a delicious as a slow cooker meal and make the turkey extra tender: throw it all except the last 4 ingredients in a crockpot with the meat and onions on the bottom and cook on low for 8-9 hours or on high for 4-5. Stir in the cilantro through lime after it cooks and serve.