Category: Soups

Main Dishes, Recipes, Soups

Chicken and Wild Rice Soup

Sarah
chicken and wild rice soup
soup's up!

So, Panera’s Cream of Chicken and Wild Rice has always been one of my favorite soups. In fact, I would plan my Panera trips based around the soup schedule as much as possible. Considering that I’ve traditionally been iffy about soups, that’s saying a lot. And my senior year of college, I spent a lot of time at Panera working on my thesis so I ate this soup all. the. time. I don’t even want to think about how much moolah I invested in the growth of Panera and Coffee Expressions that year… I blame my thesis. 100%.

Now that I’m a married grad student who has a little more self-restraint and a little more care as to her budget, I have had to make some changes. Instead of $4 lattes during a busy school session, I make my own coffee at home. Instead of Panera’s smooth, rich, and creamy soup, I make my own Chicken and Wild Rice Soup. And let me say… I think it is just as good, if not better than Panera’s version since it is lighter and less salty without compromising on the flavor at all. Next time I make this I think I’ll plan ahead and get some extra veggies–maybe carrots?–to add to the mix, and perhaps some fresh herbs for texture too. But even without, this soup is phenomenal… this was one recipe that I didn’t pawn all the leftovers off on Ben!

Chicken and Wild Rice Soup [adapted from Whole Foods and Taste of Home]

Ingredients:

  • 1 cup brown rice
  • 1/2 cup wild rice
  • 1 pound boneless skinless chicken breasts, cut into bite-sized cubes
  • 8 ounces mushrooms, sliced
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • olive oil
  • 6 cups chicken broth
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/4 teaspoon black pepper
  • 12 ounces fat free evaporated milk
  • 2 tablespoons cornstarch

Directions:

In a saucepan, cook brown and wild rice according to package directions. I didn’t want to use two separate pots even though the cooking directions varied slightly so I just added 3 cups of water to the rices, brought everything to a boil, and then simmered for about 45 minutes until all the water absorbed.

Meanwhile, in a skillet, heat up a little olive oil and then saute the chicken, mushrooms, onions and garlic until the chicken is cooked through and everything else is soft. Remove mixture from heat.

In a large stockpot, combine the chicken broth, parsley, thyme, sage, and pepper. Whisk to combine. Gently stir in chicken mixture, then bring to a boil. Reduce heat to a simmer and cook for about 20 minutes, stirring occasionally. In a small bowl, stir together evaporated milk and cornstarch until smooth.

By this point, the rice should be about done. When it is, add the rice and milk to the stockpot and stir until fully incorporated. Return to a boil and cook for about 10-15 minutes or until soup is thickened to desired consistency. Enjoy!

Click here for the printable version: Chicken and Wild Rice Soup

Question of the Day: What are some restaurant foods you like to recreate at home?

Main Dishes, Recipes, Soups

Sweet Potato Soup

Sarah

SWEET potato soupThey say necessity is the mother of inventions… and let me tell you, last Tuesday night soup was a necessity for me! It was cold and rainy and I had just come from a terrible class. After class, I went to the grocery store and intended to buy potatoes for my favorite soup in the whole wide world… but forgot until I got home. That’s what happens when you don’t write things down on your grocery list, at least in my world. There was no way I was heading back into the nightmare that is a grocery store in a college time after a school break, nosireebob. My sweet husband offered to go out in the cold and the wet for those potatoes, but I didn’t want him to have to do that. But I still wanted that soup… so I improved. And thus, this soup was born. One day, when it is all grown up, I can tell it the tale of it’s birth on a cold, dark November night… but for now, I can just enjoy it in its infancy.

This is a top-notch savory sweet potato dish, folks. Forget all notions of Thanksgiving’s sweet potato casserole smothered in brown sugar or marshmallows [fact: I’ve never eaten sweet potato casserole with marshmallows… it’s brown sugar topping for me all the way!]. This sweet potato soup is subtly sweet, with just a hint of sweet via the nutmeg and the star of the show, the sweet potato itself. This soup is rich without being heavy, but is warm, chunky, and cozy–everything a hearty soup is destined to be, is called to be, can be.

How’s that for a introduction? Can you tell that I’m enamored with this soup, that I’ve been eating it gladly for days straight, that I haven’t dished leftovers into tupperware to freeze for future lunches for my husband? I hope you can, because I’m not sure how else to sum up my feelings about this soup. Amazing!

Sweet Potato Soup

Ingredients:

  • 7 cups sweet potato, roughly peeled and chopped [for me, this was 2 large]
  • 1 cup carrot, diced [2 medium]
  • 3/4 cup onion, minced
  • 2 cups chicken broth
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • 12 ounces fat free evaporated milk

Directions:

Combine sweet potato, carrot, onion, and chicken broth in a large stock pot and cook over medium heat until the sweet potato is soft [hint: the smaller the pieces of sweet potato, the faster it will cook… and stir constantly or you may end up with a not-so-nice layer of crusty potato at the bottom of your pot…whoops!]. Mix in sage, basil, pepper, and nutmeg, then bring to a boil. Reduce heat to a simmer and then add the milk, stirring constantly until fully combined. Simmer for at least 15 minutes or until heated through.

Click here for the printable: Sweet Potato Soup

Question of the Day: What has been your latest invention? Doesn’t have to be food-related at all! Please share in the comments 🙂

Main Dishes, Recipes, Soups

Pumpkin Soup and Homemade Croutons

Sarah

Welcome to Day One of Pumpkin Week on The Pajama Chef!

Pumpkin Soup with Homemade Croutons via thepajamachef.com
Pumpkin soup gets the husband thumbs up!

Are you a matchy-matchy, “together” sort of person? I am. I love coordination and rules, such as not mixing black and brown, or brown with navy, or navy with black. Those color combinations just drive me nuts! In college, one of my sorority sisters and I would “argue” over outfit choices [oooh that sounds very stereotypical sorority girl-esque right there… I promise that sororities at my small liberal arts college were NOT like the movies!]. Anyway, it became a joking matter between us and every so often, I’ll receive a text from her saying, “wearing navy flats with black pants!” or the like. Fun times, fun times.

Despite my tendencies towards coordination, with food, I like to step away from the ordinary and the expected at times. Sometimes I just love finding ways to blend together the old and the new, the familiar and the unknown into a comfortable mix of happiness. Pumpkin and soup don’t necessarily go together in my book, but in this soup, they are a match made in heaven!

I made Pumpkin Soup for the first time on Halloween weekend last year and I think it is going to be a fall tradition for us now. This soup is truly a taste of fall… creamy, comforting, and just bold enough to stand out from your average creamy savory squash dish. [Can you say that five times fast? Whew!] Plus, it smells a-m-a-z-ing as it simmers away on the stovetop. Add a side salad, some bread and butter, and some homemade croutons on top for a bit of crunch and you have yourself one great meal!

Pumpkin Soup with Homemade Croutons via thepajamachef.com

Pumpkin Soup

  • Servings: 4
  • Print

from a recipe that I cut out from the newspaper awhile ago…

Ingredients:

  • 2 cups chicken broth
  • 1 cup canned pumpkin
  • 1/2 cup onion, chopped
  • 1/4 cup fresh parsley, roughly chopped [or 1/4 teaspoon dried parsley]
  • 1/8 teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons half and half
  • salt and pepper [to taste]

Directions:

In a medium pot, combine all ingredients except half and half; stir to combine. Simmer for about 30 minutes; remove from heat and let cool. Puree in a food processor or blender until smooth–or better yet, use an immersion blender, then return to pot and simmer for an additional 30 minutes. Stir in half and half and serve with homemade croutons — see recipe below.

Note:

Do not puree hot soup! It will end poorly and could hurt you and/or your blender/food processor! So give yourself adequate time and allow the soup to cool first. If you need to, stick the whole pot in the fridge or a sink full of ice water for a little bit to cool it down enough to blend.

Homemade Croutons

Ingredients:

  • 2 slices whole wheat bread, cut into 3/4 inch cubes
  • olive oil or cooking spray
  • salt and pepper
  • dried parsley
  • parmesan cheese, grated

Directions:

Preheat oven to 400 degrees, and prepare a rimmed baking sheet by spraying with cooking spray or greasing with a bit of olive oil. In a bowl, combine bread cubes with a drizzling of olive oil or a generous spraying with cooking spray. Add in salt, pepper, and parsley [or other herbs/spices] to taste. I usually start small and work my way up. Toss to coat. Spread on prepared baking sheet in a single layer, shake on a bit of parmesan, and bake for 15-20 minutes, flipping halfway, until crispy and golden brown. Serve with soup or salad.

Question of the Day: Are you into coordination, or are you more free-spirited? Or are you like me and vary based on the category [clothes vs. food]?

Main Dishes, Recipes, Soups

Crockpot Chicken Tortilla Soup

Sarah

I’m not entirely sure what is wrong with me. My tastes are a-changin’. I didn’t used to like peas, but now I made a dish and purposely bought peas to put in it. I didn’t used to really like soup, and since beginning this blog in July, have made soup at least twice [and that’s a LOT for me!]. I usually just tolerated it when it was on the menu, with the rare exception of a few varieties, but now I’m saving recipes for soup left and right!

Crcokpot Chicken Tortilla Soup... a hearty soup with tons of flavor!My latest soup creation was Chicken Tortilla Soup in the crock pot. It was so easy and I bet you even have most of the ingredients in your pantry/fridge already! You can just put everything in the crock pot in the morning and presto! Dinner is served. There’s just something really satisfying about getting home and having a ready-made, tasty dinner.

Rich in flavor and in spicy goodness, a steaming bowl of this Chicken Tortilla Soup is the perfect end to a blustery fall day. In each delicious bite the spices that absorbed into the broth and chicken during the hours of simmering can be tasted and savored. The soup is spicy with just enough zest and zing for the spice lover of your family [Benjamin!], but mild enough for a more delicate palate [me!]. Even the kitty wanted some too! You should probably make this over the weekend… it’s supposed to be on the chilly side!

Crockpot Chicken Tortilla Soup

  • Servings: 8-10
  • Print

Ingredients:

  • 1 pound chicken, cooked and shredded
  • 6 cups chicken broth
  • 15 ounce can diced tomatoes w/ green chilis
  • 12 ounces frozen corn
  • 2 cups black beans [drained and rinsed if from a can; I cooked some dried black beans up the night before but you can use either.]
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon tomato paste
  • 1/2 teaspoon ground cumin
  • couple dashes red pepper flakes
  • couple dashes cayenne pepper
  • 1 bay leaf
  • shredded cheddar cheese
  • sour cream
  • broken tortilla chips

Directions:

Combine all ingredients except cheese, sour cream, and tortilla chips in a crock pot and stir several times to combine. Cover and cook on low for 8 hours. Remove bay leaf and enjoy! Serves 8-10.

Note:

To make this without a crock pot, combine all the ingredients in a large stock pot and simmer, covered, for at least an hour to get the same effect.

Question of the Day: How have your tastes changed over the years?

Main Dishes, Recipes, Soups

Summer Mexican Soup

Sarah

A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

  1. I forgot I was eating soup while eating this soup. That never happens!
  2. SMS has texture. No smooth soups for me, thank you!
  3. SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
  4. SMS is definitely a veggie soup without having soggy veggies. Yuck!
  5. SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
  6. This recipe is quick to make… about 30 minutes, tops.
  7. The corn makes this soup sweet.
  8. The beans and tomatoes and spices make it savory.
  9. This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
  10. SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Summer Mexican Soup... a delightful blend of corn, black beans, and tomatoes. Perfect for summer! Find the recipe on thepajamachef.com

Summer Mexican Soup

  • Servings: 4
  • Print

utilizing the base recipe from Lynn’s Kitchen Adventures

Ingredients:

  • 8 ears of corn on the cob [I used raw; Lynn used a combination]
  • 3 tablespoons margarine
  • 3 cups of water, divided
  • 1 cup skim milk
  • 1 cup black beans, drained
  • 1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
  • 1/4 teaspoon red chili pepper flakes
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

Directions:

Slice the kernels off the cob.  I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over.  Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.

Notes:

I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!