Tag Archives: soup

Chicken and Dumplings Recipe

Chicken and Dumplings
Serves 6
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
457 calories
50 g
61 g
16 g
29 g
2 g
467 g
1387 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
467g
Servings
6
Amount Per Serving
Calories 457
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 61mg
20%
Sodium 1387mg
58%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 9g
Protein 29g
Vitamin A
139%
Vitamin C
8%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large rotisserie chicken, skin removed and pulled from bone
  2. 2 celery ribs, sliced
  3. 4 carrots, peeled and sliced
  4. 1 medium onion, diced
  5. 1 1/2 quarts Chicken Stock
  6. 1 bay leaf
  7. 1 tsp dried Thyme
  8. 1 1⁄2 teaspoons salt
  9. 1⁄2-1 teaspoon pepper
  10. DUMPLINGS
  11. 2 cups flour
  12. 4 teaspoons baking powder
  13. 1 teaspoon salt
  14. 3⁄4 cup milk
  15. 4 tablespoons oil
Instructions
  1. Combine chicken, celery, carrots, onion, chicken stock, bay leaf, thyme, salt and pepper in a large pan or dutch oven.
  2. Bring to a boil; reduce heat, cover and simmer for 30 minutes or carrots are tender.
  3. Add more salt and pepper to taste, if desired.
  4. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  5. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
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calories
457
fat
16g
protein
29g
carbs
50g
more
Preston Cooks For You http://prestoncooks.com/

French Lentil Soup Recipe

French Lentil Soup
Serves 6
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Total Time
1 hr 10 min
Total Time
1 hr 10 min
257 calories
36 g
0 g
8 g
13 g
1 g
384 g
625 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
384g
Servings
6
Amount Per Serving
Calories 257
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 625mg
26%
Total Carbohydrates 36g
12%
Dietary Fiber 14g
58%
Sugars 7g
Protein 13g
Vitamin A
71%
Vitamin C
54%
Calcium
7%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons extra–virgin olive oil
  2. 2 cups chopped onions
  3. 1 cup chopped celery stalks plus chopped celery leaves for garnish
  4. 1 cup chopped carrots
  5. 2 garlic cloves, chopped
  6. 4 cups (or more) vegetable broth
  7. 1 1/4 cups lentils, rinsed, drained
  8. 1 14 1/2–ounce can diced tomatoes in juice
  9. 1 teaspoon cumin
  10. Balsamic vinegar (optional)
Instructions
  1. Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 12-13 minutes. Add cumin and cook another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  2. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Adapted from epicurious
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calories
257
fat
8g
protein
13g
carbs
36g
more
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Soup du Jour – 31 Days of Soup

Winter is officially here so warm yourself up with a nice big bowl of soup.  Don’t be too surprised if we venture away from soup once or twice.  I have some great chili and stew recipes as well.  

Our first soup is an easy Chicken Noodle Soup. Sure to please your soul, chicken soup is also good for a cold. Here’s why.  

Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.

Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on  August 26th to commemorate the 1346 Battle of Crécy.

Day 4 Vietnamese Pho. Pronounced Pho, this noodle soup originated in the early part of the 20th century and one of the most popular street foods in Asia today.

Day 5 Roasted Red Bell Pepper soup.  I have made this many times for my catered dinner parties and it is always a favorite.

Day 6 Chicken  and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.

Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well.  Similar to pho, with a different flare.

Day 8 Broccoli Cheddar Soup.  I love this “Copy Cat” Panera Bread recipe.  If you don’t want all that cheese, you might like this recipe instead.

Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner

Day 10 Salmon Bisque.  An elegant, creamy soup, this recipe is sure to impress!

Day 11 French Lentil Soup.  If you have never had a “mess of pottage”, you should definitely give it a try.  

Day 12 Potato Leek Soup.  Must try! This recipe is from the Queen of the Kitchen herself.

Day 13 Gumbo.  Ewww weee.  I love some good Cajun food. I still have nightmares Peaches!

Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.

Day 15 Moroccan Beef Stew.  I love making this for a dinner party.  The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.

Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.  

Day 17  Spicy Paleo Chili  This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken.  It is more expensive, so feel free to use the other meats.

Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.  

Day 19  Cold Avocado Soup?  Why not!

Day 20 Tortellini Soup This is an easy week night meal.  Only takes 20 minute!  How is easy is that?

Day 21 Cauliflower Kale Soup.  Don’t say ewwww!  You haven’t tried it yet

Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.

Day 23 Corn Chowder

Day 24 Sweet Potato, Coconut and Cardamom Soup.  Here’s to my Paleo Peeps!

Day 25 Witch’s Purple Cabbage Soup.  Great for Halloween!

Day 26 Egg Drop Soup.  So easy to make.

Day 27 Bacon Beer Cheese Soup.  Now this is a man’s soup!

Day 28 Split Pea Soup.  Love it

Day 29 Vegetable Soup with Sriracha, Lemon Grass and Tofu.  If you grow a garden, you can grow your own lemon grass all summer long.

Day 30 Pasole. I love hominy and mexican food.  Enjoy.

Day 31 Beef Barley Soup  

 

Soup Basics Cooking Class

Nothing is better on a cool fall day than a warm bowl of soup. Let’s get ready for Fall by making three awesome soups, starting with a Creamy Tomato-Basil soup, then everyone’s favorite, Chicken Noodle soup. To finish off the night, learn to make a hearty Minestrone that is sure to make any brisk evening better. And you have to have bread with soup right? You will also make Myrtle Allen’s Brown Bread, a quick, one-rising wheat bread.

Join me from 6:00 p.m. to 8:00 p.m., Monday, September 12, 2016, at The Girl Can Cook:Cooking Studio, located at 315 S. Main Street, Broken Arrow, Oklahoma.

This two-hour class includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and LOTS OF FUN! Cost is only $65/person.  Click here to register now.  

Carrot Ginger Soup Recipe

 

Makes 4 servings: Carrot Soup on right side

Ingredients:
  • 1 tablespoon butter
  • 1 onions, peeled and chopped
  • 3 cups chicken broth
  • 1 pound carrots, peeled and chopped
  • 1 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Salt and pepper
  • Sour cream for garnish
  • Parsley for garnish
Directions:

In a medium pot, on medium high heat, add butter and onions and cook, stirring until onions are tender. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are cooked through.

Remove from heat. Puree with emersion blender or transfer to a blender in batches. Cover the blender. Be careful, it’s hot. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot, salt and pepper to taste.  Serve in bowls and garnish with dollop sour cream and parsley.

*

Roasted Red Bell Pepper Soup Recipe

Makes 4 servings:  

Ingredients:
  • 4 large red bell peppers
  • 4 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and chopped
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 3 cups chicken or vegetable broth
  • salt and pepper to taste
  • 1/4 cup heavy cream
Instructions:

Place rack in the upper third of the oven and preheat oven to 400 degree F. Place whole red bell peppers in a 9×13-inch dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil.  Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.

Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes. Uncover and let the peppers rest until cool enough to handle. When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.

To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes. Add the potato and parsley. Cook for 3 minutes more. Add the cumin and bay leaf. Stir to combine. Add the roasted peppers. Add the stock, turn the heat to low and simmer for 20 minutes or until the potato is softened.

Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. You can also blend the soup in three batches in a blender. Keep the lid on tight. Stir in heavy cream and season with salt and pepper to taste. Garnish with chopped parsley

Chicken and Rice Soup Recipe

 

 

 

 

 

 

Chicken and Rice Soup
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
487 calories
61 g
59 g
11 g
33 g
3 g
721 g
807 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
721g
Servings
4
Amount Per Serving
Calories 487
Calories from Fat 102
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 59mg
20%
Sodium 807mg
34%
Total Carbohydrates 61g
20%
Dietary Fiber 2g
9%
Sugars 11g
Protein 33g
Vitamin A
104%
Vitamin C
10%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 2 garlic cloves, minced
  4. 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  5. 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  6. 4 fresh thyme sprigs
  7. 1 bay leaf
  8. 2 quarts chicken stock or broth (we use low sodium)
  9. 1 cup of water
  10. 1 cup long grain white rice
  11. 1 1/2 cups shredded cooked chicken breasts
  12. Kosher salt and freshly ground black peppe
Instructions
  1. Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
beta
calories
487
fat
11g
protein
33g
carbs
61g
more
Preston Cooks For You http://prestoncooks.com/

Cream of Mushroom Soup Recipe

Ingredients:

  • 2 Tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 pounds Cremini mushrooms, thinly sliced
  • 1 onion, diced
  • salt and pepper, to taste
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender, about 5 minutes; season with salt and pepper, to taste. Stir in onion and cook, stir in onion, about 2-3 minutes.
  • Reduce heat and simmer about 5 minutes. Stir in chicken broth, heavy cream and thyme.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.

Recipe Source: Slightly modified from

http://damndelicious.net/2014/05/10/cream-mushroom-soup/

Vietnamese Pho Soup Recipe

I love Pho and I love The Pioneer Woman.  I was eating Pho at Viet Huong Restaurant when I became star struck with her.  She was so nice.  She even bought my lunch.

Preston standing next to Ree Drummond

 

Makes 4 Servings.

Ingredients:
  • 4 pounds beef soup bones
  • 1 onion, un-peeled and cut in half
  • 4 cloves garlic, un-peeled
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 1 cinnamon stick
  • 2 to 3 tablespoons fish sauce
  • 4 quarts water
  • 1 (8 ounce) package dried rice noodles
  • 1 pound cooked pork belly (fat removed), thinly sliced
  • 1 pound shrimp, cooked, peeled and de-veined
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 bunch cilantro
  • limes, cut into  wedges
  • hoisin sauce (optional)
  •  chile-garlic sauce  (optional, but highly recommended)
Directions:
Preheat oven to 425 degrees F. Place beef bones on a baking sheet and roast in the oven for about 1 hour. Place bones, onion, garlic, ginger, salt, star anise, cinnamon stick and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 4 to 6 hours. Strain the broth into a saucepan and set aside.
 
Cook rice noodles according to package directions. Bring stock to a small boil. Divide noodles among 4 serving bowls; top with pork belly and shrimp. Pour hot broth over the top. 
 
Pho Garnish
 
 
 
 
 
 
 
 
Serve with bean sprouts, Thai basil, cilantro, green onion, jalapeno, lime wedges, hoisin sauce, and chile-garlic sauce on the side.