This is the best soup at anytime of the year. Nothing better than a good old fashioned big bowl of chicken noodle soup. Cures what ails you!!!
This is an easy recipe using the carcass of a pre roasted chicken from the store. I like to cook it in chicken broth, you won’t believe how much flavor you get!!! You can have this soup on the table in no time and it looks like you slaved all day!!! Save the other half of the chicken for sandwiches. I used butternut squash instead of carrots and it gave such a nice flavor. Everyone raved over this soup. Enjoy!!
A classic old fashioned bowl of chicken noodle soup!!
Ingredients
2-900 ml. chicken broth
2 cups water
Pre roasted chicken, meat removed and carcass reserved
1 sweet onion, diced
¼ butternut squash, diced
3 stalks celery, diced
1 Tbsp. olive oil
Bay leaf
2½ cups no yolk egg noodles
Salt and pepper to taste
Instructions
In a large pot add the broth, water and chicken carcass. Boil for 30-40 min. Drain reserving the broth and discarding the carcass.
In the same pot add the olive oil and heat over medium heat. Saute the onion, squash and celery, until the onion is translucent. Add back the broth with the bay leaf. Bring to a boil and add ½ of the chicken reserving the other ½ for another use. Add the egg noodles and cook per manufacturers instructions. Adjust seasoning with salt and pepper.
You can never go wrong with lobster, period. We love it here but of course don’t indulge that often. We had some left over from doing another meal and it was cooked and thawed so I had to use it up quickly. I came across this recipe and had everything on hand so I went at it. The addition of the roasted corn intrigued me and I thought it would pair so lovely with the lobster. I was right, this is one amazing chowder. Fit for a king or your little family for a treat!! Purchasing already cooked and shelled lobster makes life very easy and you don’t need tons to be extremely satisfied. Enjoy this soup!!
Preheat oven to 400F. Place corn on a rimmed baking sheet and spread out in a single layer. Drizzle with the olive oil and salt and pepper to taste. Toss well to coat. Roast corn in the oven for about 10-15 min. until just starting to char.
Meanwhile in a large pot melt butter over medium heat and cook onions, potatoes, carrot, garlic and bacon. Stir occasionally until bacon is cooked but not crispy and onions are translucent.
Add flour and cook for 1 min. stirring. Slowly add the fish stock stirring constantly and scraping up bits from the bottom of the pot. Bring to a boil, cover and let simmer for 10-15 min. until potatoes are tender.
Add lobster meat, cream and corn and heat through. Adjust seasoning if necessary.
To make ahead of time, place in a sealed container for up to 24 hours. Reheat without boiling. Garnish with parsley.
If you follow along here you know we are big into soups!! So for this #SundaySupper I jumped right in!! I have made a lot of soups of late so wanted to stray away to something different. Usually Thai cooking can be very exhausting with its endless list of ingredients. Usually it is just small bits of this or that but the list is long!! I wanted to try and avoid that with this soup. Make it easy but still full of flavor. I used my own pickled garlic that I get at the farmers market that I pickle with the small Thai red peppers, so I didn’t need as much heat from the curry paste but you can adjust that to your liking. Enjoy!!
Thai Curry Coconut Mussel Soup for Souper Supper #SundaySupper
Author: Tara Noland
Recipe type: Soup
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 4
An easy Thai soup that is full of flavor!!
Ingredients
3 large cloves garlic, minced
1 Tbsp. olive oil
3 tsp. Thai red curry paste or to taste
I-19 oz. can light coconut milk
900 ml. chicken stock
Salt to taste
1 red pepper cut into small strips
1 lb. mussels, cleaned and breads removed
Cilantro for garnish
Instructions
In a soup pot saute garlic in the olive oil for 1 min. Add the curry paste and stir and cook for 1 min. Add the coconut milk and chicken stock, stirring to combine. Bring up to a boil, salt to taste and add pepper strips. Cook for 5 min. Add the mussels and cook for 5 min. or until shells are open. Discard any that have not completely opened. Serve in bowls garnished with cilantro.
Another edition in celebrating the amazing recipes we showcase each week here at #SundaySupper. So many recipes catch my eye from Cravings of a Lunatic. Kim is very inspiring with her fun and creative site. She is a fellow Canadian living in Ontario and is very supportive and encouraging. There is a sweet tooth going on over there with lots of eye popping desserts like these incredibly fun Trix Krispies. They actually inspired my Fruit Loop Squares but I don’t know where I had seen them and I didn’t know Kim at the time.
When I saw this lasagna soup on #SundaySupper it made me want to grab a spoon and dive right in!!! I made it for my family and all of us loved it. What a great idea!! You get all the wonderful comfort from a lasagna but half the hassle! This soup was whipped up in no time and was absolutely cheese stretching yummy!!
There are other fine savory dishes on Kim’s site like Chicken Fajitas that were also part of #SundaySupper or Zesty Hamburger Soup that is done in the slow cooker but what intrigues me is seeing Kim’s love of Turtles!!! So back to the sweets we go with an entire category dedicated to Turtles. You will find every dessert imaginable made with the flavors of Turtles!! All in all you will love Kim’s site and be back again and again to see what she is up to I am sure!!!
I am guest posting again on another wonderful site today called The Weekend Gourmet. I met Wendy through a group called #SundaySupper. I am thrilled to be there and to share with you this amazing soup. Perfect for our last days of winter where you are still craving all those wonderful root veggies. The roasting brings out all their natural sweetness making this soup irresistible.
Fill yourself full of all the great nutrition that this soup can give you to fight off all those nasty colds and flu that are reeking havoc on us during these winter months.
I love soups that can eat like a meal and this one is very filling. Have a big bowl with some crusty fresh bread or a smaller one with a nice bright green salad. Either way you will love this soup and go for seconds.
Please come to Wendy’s site to get the full recipe. You will so love it!!!
Here is the final day of our 5 Days of Soup. I hope you liked what I came up with for you. We love soup and have made a few extra that will be coming in the next week or so.
Today is my blogs anniversary. One year today was the official launch date. I didn’t plan a big celebration but still might do something if I find some time.
Onto this soup!! I love the flavors of Asia!! And this has all the yummy ingredients in this soup!! An easy dinner to pull together in no time. Filling, satisfying but light on calories and fat. I hope you enjoy it!!!
Mix all meatball ingredients together and with wet hands roll into approx. 40 small meatballs. Set aside.
In a large pot add the canola oil and saute the garlic and ginger until fragrant, 1-2 min. Add the chicken broth, sherry and molasses. Bring up to a boil and simmer for 5 min. Add the meatballs one at a time so they don’t all stick together and simmer for 8 min. Add the cabbage and cook another 5-7 min. until the cabbage is done to your liking.
Serve with green onion and crispy chow mein noodles.
Here are two of the most popular ingredients brought together in this amazing soup. A full blast of healthy!!! If you follow along here you know you get a wide variety of foods from vegan and vegetarian to full on carnivore to decadent. Something for everyone. I love food, I love veggies and fruit and we all like to have variety. Soups in this house are huge, there is not one that I put in front of Amber that she doesn’t gobble down with enthusiasm. This soup was no exception. Full on flavor, filling and satisfying!!
I would love to share a big bowl of soup with you. So pull out the pot and try this one!!
Heat the olive oil in a large pot and saute the onion and garlic until translucent. Add the chicken stock, tomatoes, sage, thyme and salt and pepper. Simmer for 20 min.
Add the white beans and kale and simmer for 5 min. Add the cooked quinoa and heat through. Adjust seasonings and serve.
Day 3 of 5 Days of Soup and this is one that is a bit lighter than the last two but we are so not compromising on the flavor. This soup is fantastic. I did use my homemade canned tomatoes but that can be remedied with any canned tomato and some sprigs of fresh basil. There is also a trick to make a soup more flavorful and creamy without the calories and that is to use Parmesan rinds. We love Parmesan here and I mean by that Parmigiano Reggiano, I buy nothing else. Expensive yes, but you don’t have to use tons for great flavor and if you use everything including the rind, even better!! I just save them and add them to soups or stews when I am making them.
As I have said before when I use olive oil it is EVOO and when I use Parmesan it is Parmigiano Reggiano and as Mario Batali says “The Undisputed King of Cheese”.
To also make this soup creamy I used a potato, a little secret that I got from Joan Lunden’s cookbook. It makes it creamy and thick. Nicely done Joan and thanks for the idea!!
Lastly I added a little Greek yogurt to up the creaminess but to take away the tartness I did this next trick.
I have done this for years, adding a bit of sugar cuts the acidity from the tomatoes and the tartness of the yogurt, and adds a bit more flavor too! I always use a sprinkle with sliced tomato sandwiches or BLT’s, try it next time and you will see the difference.
Onto the soup at hand. We all loved this one and you will too!!
In a large pot saute garlic and onion over medium heat in the Tbsp. of olive oil until translucent. Add tomatoes, broth, basil, potato, roasted red peppers and Parmesan rinds. Cook for 30 min. simmering, stirring occasionally. Remove Parmesan rinds. Let cool slightly and blend in a blender until smooth. Return to pot and add sugar, salt and pepper to taste and yogurt, whisk well and reheat and serve.
I am guest posting on an amazing site called Cooking Around The World. I met Chris through a Facebook group that is so very helpful for bloggers like us to communicate and support one another. Chris lives in Germany, how exciting to be writing a post for him!! When Chris asked me if I could guest post and to do something Canadian I wasn’t sure what to do. There are a few Canadian recipes but not like other countries that have a huge cuisine attached to them. We are a melting pot here so our cuisine is very diverse, in my opinion. We have a lot of French Canadian recipes but not much out west where I live. We are influenced more by Texas as we have loads of cowboys and The Greatest Outdoor Show on Earth, the Calgary Stampede.Well I didn’t want to go there as that is not what you really think of when you think of Canadian food. The Caesar cocktail was invented here in Calgary but I had done a lot on that subject already.
Hmmm, where else to go??? I wasn’t quite sure then I thought of something I have never made before and thought I would give it a whirl, Canadian Beer Cheese Soup. I selected a lovely red amber ale from a brewery called Alexander Keith’s. We do have a great selection of beer up here in Canada. I think beer is pretty Canadian!! It goes nicely with our sports of hockey and football watching!!
I have to say this soup turned out so magnificent, thick and creamy with an incredible taste. We all loved it!! And I sure hope you enjoy it too!!
For this amazing soup recipe come on over to Cooking Around the World.
Thanks again Chris for allowing me to be there. Cheers, Tara
By overwhelming demand I bring you 5 Days of Soup. I asked on Facebook what you would like to see, 5 days of Soups, Salads, Meatballs or Pasta and by a landslide you picked soup. Well it is that time of year!!! Perfect for a big bowl of steaming soup. I came up with 5+ wonderful soups and will share them with you over the next two weeks. They will be interrupted by our usual Mouth Watering Mondays and BundtAMonth but I will be sharing them all with you.
I came up with what I think are very unique soups, not your usual here but every single one is fabulous. Some decadent, some healthy, some low in fat but I guarantee all delicious. My family loves soups and when I wrote out a list of what I wanted to make we couldn’t slim it down to only five. So some of them will carry over into the second week.
Soups are easy once you master the basis of them. Start with a little fat, then onion, garlic maybe a carrot or celery thrown in. Then the a veggie to shine through and flavoring like herbs and spices, maybe a protein like meat or beans, then broth, cream or tomatoes and voila you have a soup. They can then be pureed or not. Additions like croutons, crostinis, a dollop of sour cream or cheese always add something too but the wonderful thing about soups is that the list is endless. Your mind is your only limitation. Leftovers work great or what you have hanging around in your pantry. Go wild, experiment, you might even surprise yourself. All for the love of soup!!
Today I bring you a wonderful creation of a slightly spicy, soul warming Chorizo and Roasted Red Pepper Soup. Enjoy!!
A lovely combination of roasted peppers and Chorizo make this soup shine!!
Ingredients
3 red pepper, seeded and halved
2 red jalapenos, seeded and halved
4 links or Chorizo
1 Tbsp. olive oil
½ red onion, chopped
2 cloves garlic, minced
1 tsp. paprika
1 tsp. smoked paprika
pinch or crushed red pepper flakes
Salt and pepper to taste
19 oz. can diced tomatoes with celery and onion
1½ cups chicken stock
Sour cream for garnish
Instructions
Place the peppers on a rimmed cookie sheet and broil until the skin is blackened. Place the peppers in a Ziploc bag to steam. When cooled remove the blackened skin and dice the red pepper and mince the jalapenos. Set aside.
Remove the Chorizo meat from the casings and saute in a large pot over medium heat until browned. Remove the meat onto a paper towel lined plate. Drain any fat.
In the same pot over medium heat add the Tbsp. of olive oil and saute the onion until translucent. Add the garlic, paprika, smoked paprika, crushed red pepper, salt and pepper. Saute for 1-2 min. Reserve ¼ of the red pepper and add the rest with the jalapenos. Add the chicken stock and canned tomatoes. Cook simmering for 15 min.
With a hand held immersion blender or standup blender, blend until smooth. Add the reserved Chorizo and peppers, heat through and serve with a dollop of sour cream.
