Category: Soups

Recipes, Soups

Chicken Noodle Soup

Sarah

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it’s SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it's SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup

  • Servings: 10-12
  • Print

Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn’t, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!

Main Dishes, Recipes, Soups

Cream of Broccoli Soup with Cheese

Sarah

It’s cold out there. If you want to warm up with soup,  why don’t you check out my healthy take on broccoli cheese soup over at Today’s Housewife? [Update: this recipe is now on my blog here!]

It’s cheesy good!

Check it out and let me know what you think!

Main Dishes, Recipes, Soups

Lasagna Soup

Sarah

This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe… most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?

This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.

It is a welcome change from the rich, sweet treats of the holiday season, and is simple enough for a weeknight. Enjoy–even if you do have to share!

Lasagna Soup [inspired by A Veggie Venture]
printable version

Ingredients:

  • 1 pound ground beef
  • olive oil or a bit of reserved grease
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 28 ounces diced tomatoes, rinsed
  • 28 ounces crushed tomatoes
  • 8 cups chicken broth
  • 4 tablespoons pesto
  • 2 teaspoons dried parsley
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • freshly ground black pepper
  • 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
  • 4 cups loosely packed spinach, torn
  • parmesan cheese, for serving

Directions:

In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.

Time: 45 minutes [25 minutes active].

Yield: 10 servings.

Main Dishes, Recipes, Soups

Turkey, Black Bean, and Sweet Potato Chili

Sarah

So, it’s winter. It isn’t calendar official yet, but there’s snow on the ground so that makes it winter in my book. While I can’t say that I am the biggest fan of that cold season, I do love warming up with some hearty chili.

bowl of black bean & sweet potato chili

I recently tried this hearty chili when we had company, and it was a huge hit. I’m not a fan of thin soups and this chili is anything but. Each bite is chock-full of spicy ground turkey, black beans, sweet potatoes, and lots of other flavorful veggies.

Don’t get me wrong–regular chili is good too, but this amped-up chili has tons of healthy additions that make it even better. The original recipe was vegetarian, but to satisfy a certain man in my life, I added ground turkey. I also added some extra vegetables, like zucchini, to use up the contents of my fridge. The zucchini wasn’t too noticeable so you could probably leave that out without missing it. I wasn’t sure initially how well potatoes, even my beloved sweet potatoes, would work in chili but I am happy to report that they are great, blending in naturally so even sweet potato haters [Benjamin] don’t object too loudly. 🙂 The leftovers are fantastic served out of the fridge for a few days and also freeze nicely for lunches during the work week. Hope you enjoy!

Turkey, Black Bean, and Sweet Potato Chili [adapted from goodLife(eats)]
printable version

Ingredients:

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 6 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium zucchini, chopped [I just washed it really well and didn’t bother peeling it.]
  • 2 1/2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 28 ounces crushed tomatoes
  • 28 ounces petite diced tomatoes
  • 2 large carrots, diced [I just washed it really well and didn’t bother peeling it.]
  • 3 cups diced sweet potatoes
  • 15 ounce can Great Northern beans, rinsed and drained
  • 4 cups cooked black beans [Mine were dried + cooked, but you could sub 30 ounces canned.]
  • 1 cup salsa
  • 2 cups vegetable or chicken broth, divided
  • 2 teaspoons cornstarch
  • Jack cheese, for serving
  • Cilantro, for serving
  • Sour Cream, for serving

Directions:

In a skillet, brown ground turkey until fully cooked. Drain grease and set aside.

Meanwhile, heat the olive oil in a large stock pot over medium-high heat. Add onion and saute for a few minutes, until tender. Add the garlic, pepper, and zucchini and saute for a couple more minutes, until fragrant. Add cumin, chili powder, black pepper, and oregano and stir well, cooking for another minute or so.

Reduce heat to medium-low. Next, stir in ground turkey, tomatoes, carrot, sweet potatoes, beans, and salsa. Reserve 1/4 cup broth, but add the rest to the stock pot.

In a small measuring cup, whisk together reserved broth and cornstarch. Mix until smooth, then pour into pot. Stir until combined, then cover and bring to a boil. Boil for 2 minutes then uncover and reduce heat to low, simmering for 60 minutes. Cover and simmer with lid for an additional 30 minutes. Taste and adjust seasonings if necessary. Serve with cheese, cilantro, and sour cream as desired.

Time: 2 hours [30 minutes active].

Yield: a lot of chili. At least 10-12 generous servings.

Main Dishes, Recipes, Soups

Roasted Vegetable Soup

Sarah

Okay. So I’m going to forget for a few moments that it’s been in the 80s here in Indiana this week and last, and transport myself back to a time a couple weeks ago where the temperatures were barely in the low 60s and the rain was steadily pouring nearly every day. This requires a bit of willing suspension of disbelief, if you will.

Now that I’m back in those chilly early days of fall if only in my memories, I can recall a delicious soup that popped its way into my oven, onto my stove, and into my heart. A soup that requires little to no effort, sans some chopping, scooping, and measuring that yields a slightly spicy, thick, and comforting bowl of Roasted Vegetable Soup.

Now, despite my love of vegetables, I am by no means a Vegetable Soup kind of girl. Brothy soups are not for me. So when I saw this recipe pop up on my Google Reader, I was a bit skeptical. A soup just made out of vegetables? How much flavor can that really have? Sure, there are some herbs but what can they really do?

Oh, silly me. Clearly I forgot the lessons I learned with Roasted Tomato Sauce or any of the other roasted vegetable dishes I’ve shared on this ‘lil blog. Roasting vegetables makes all the difference. While cooking vegetable stovetop leaves them mushy and a little blah, roasting them brings out tons of flavor and that smooth, creamy texture that I love. This soup’s perfect for cozying up to on a cold, rainy evening, and is the best vehicle for endless bites of warm, crusty bread. Mmm, good!

I’m so glad I decided to give vegetable soup a try. What’s one food that you’re glad that you decided to try?

Roasted Vegetable Soup [from Good Cheap Eats]
printable version

Ingredients:

  • 7 baby eggplants, halved lengthwise [about 3 1/2 cups; original used 1 large eggplant]
  • 2 medium yellow squashes, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 4 small sweet peppers [or 2 bell peppers], seeded and halved
  • 2 large carrots, chunked
  • 3 medium tomatoes, halved
  • 4 large cloves garlic, peeled
  • 1 small hot pepper [optional]
  • olive oil
  • freshly ground pepper and salt
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 bay leaf
  • 4-6 cups chicken broth

Directions:

Preheat oven to 400 degrees. Place the vegetables–eggplant, squash, zucchini, peppers, carrots, tomatoes, garlic, and hot pepper–on a single layer on a rimmed baking sheet [or two, in my case]. Brush with a thin layer of oil and season with a generous amount of pepper and a little salt. Roast for 35-45 minutes, until tender and spotted with brown.

Add vegetables to a large stockpot, scooping pulp from eggplant, squash, and zucchini first. Add oregano, basil, and bay leaf, then pour in 4 cups chicken broth. Bring to a simmer and cook for 45 minutes or until vegetables are very tender.

Remove the bay leaf and discard. Use an immersion blender to blend soup until smooth. Alternatively, use a blender or food processor with caution since the liquid is hot. Add up to 2 more cups of broth if desired to thin. [I didn’t do this.] Serve warm with crusty bread.
Time: 1 hour 40 minutes [10 minutes active].
Yield: 5-6 servings.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.