slow cooker lemon chicken orzo soup

I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

I created this original recipe for Food Fanatic.

Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.


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Cream of Asparagus Soup

Valentine’s Day is less than 2 weeks away. How the heck did this happen? Over the next week I’ll be sharing a few delicious recipes you can cook for the one you love this Valentine’s Day. Let’s start with this Cream of Asparagus Soup. You can make this right before dinner or make it ahead of time and reheat the night/day your serving it.  Just because you might not be going out to a fancy restaurant this v-day doesn’t mean you can’t make fancy food at home. If you do chose to stay home, make your meal extra special. Don’t just make a main course and dessert.

Serve several courses just as if you were dining in a 5 star restaurant (of course for a fraction of the cost). Start with a salad like my Beet, Tomato, & Artichoke Salad, then move on to Cream of Asparagus Soup, and then maybe make Steaks with Mushroom Sauce and a little Cauliflower-Leek Puree. Finish off your meal with Puff Pastry w/ Strawberries & Cream. Most of the recipes can be prepared a head of time or at least some of the ingredients can be prepared ahead of time like slicing strawberries and mushrooms, etc.

Normally, we stay home and make a meal together, which is rare since my husband is not the cook in the house, so its a nice welcomed change. It’s nice to cook together every now and then–it makes the meal that much more special. At least it does in our home. This year, since its our last kid-free Valentine’s day I’ve insisted we go out to dinner. This is the last year (for a very long time) that we won’t have to worry about getting a babysitter on Valentine’s day! I don’t care how over-priced the meal is–we are taking advantage of  our last few carefree weeks of no babysitting scheduling needed. In the 12 Valentine’s days we have celebrated together–that is something we have never had to worry about and as it crossed my mind this year I realized we need to enjoy our “last” holiday together as 2. I then started to try and imagine how different next Valentine’s day will be. I envision a baby, sitting in between us in his high chair as we take turn feeding him peas and mashed potatoes! More reasons why we are going out this Valentine’s day. But if you are in our shoes that we will be in next year–make a nice multi-course meal at home and try to enjoy a few minutes together without interruption (easier said then done as I’m told by friends with kids).

Katie Original Recipe

Cream of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

8 oz.

Cream of Asparagus Soup

Ingredients

  • 1 tbsp EVOO
  • 2 lbs Asparagus, cut 1/2 inch pieces (reserve tips)
  • 32 oz Chicken Broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream

Directions

  1. In a large stock pot, add olive oil and 1/2 inch pieces of asparagus tips. Cook for 5 minutes on medium heat with lid on until asparagus has started to soften. Then add chicken broth to the pot. Cook on high with lid on for 25 minutes. During the last 5 minutes add the asparagus tips and cook until just tender. Remove the tips and set to the side.
  2. Once the asparagus is done, carefully pour the broth and asparagus into a blender. Blend until pureed (about 20-30 seconds). Return back to the stock pot. Add salt and pepper and heavy cream. Cook for 5 minutes on medium-high until cream has thickened and soup is hot. Serve immediately with freshly ground black pepper and steamed asparagus tips.

Notes

Feel free to strain the soup if you don't like the added texture from the pureed asparagus stalks.

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Southwestern  Chicken and Rice Soup

Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.

Southwestern  Chicken and Rice Soup using leftover stuffed peppers!

Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers  of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!

Katie Original Recipe

Southwestern Chicken And Rice Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6

Southwestern Chicken And Rice Soup

Ingredients

Directions

  1. Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
  2. Serve and top with fresh cilantro.
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Use up your leftover mashed potatoes and make this decadent and creamy mashed potato soup!

So the leftovers are dwindling? You have random bits and pieces of your holiday dinner scattered throughout your refrigerator? Did you make one, too many potatoes this year? All you need is 3 cups of leftover mashed potatoes to make the most decadent mashed potato soup I’ve ever tasted. I mean this soup is rich, creamy, and full of flavor with only a few ingredients!

My goal after the holidays is to use up and re-purpose all my leftovers. I love to transform them into brand new meals so that everyone isn’t tired of eating a ham dinner for the 15th time in just 3 days. I made over 10 lbs of potatoes for Thanksgiving for just 8 people. That meant that everyone had to eat over a pound of mashed potatoes and we would still have leftovers. The day after any holiday (when I have leftover mashed potatoes) I always make my easy potato pancakes. But then after that if I have any leftover I’m always confused as to what else to make. I did try my friend Joanne’s recipe for Crispy Mashed Potato Mounds which were out of this world delicious. But even after that I still had about 3 cups of leftover mashed potatoes. That is when the thoughts of baked potato soup crossed my mind. Well I should say, Mashed Potato Soup. All I needed were some green onions and bacon to top off the soup and I think I would have been in heaven! With or without the bacon this recipe for Mashed Potato Soup was out of this world delicious! Go ahead, give it a try and use up the last of your leftover mashed potatoes!

Katie Original Recipe

Mashed Potato Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Mashed Potato Soup

Ingredients

  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 tbsp all-purpose flour
  • 2-1/2 cups whole milk
  • 3 cups leftover mashed potatoes
  • salt and pepper to taste
  • dried parsley and shredded cheddar cheese for garnish

Directions

  1. In a soup pot melt butter on medium heat, then add in onion. Cook until golden brown (almost caramelized for 10 minutes).
  2. Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture. Add the whole milk and stir for one minute.
  3. Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  4. Ladle into bowls and top with dried parsley, shredded cheddar cheese, and cracked black pepper. Enjoy!
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Turkey & Stuffing Dumpling Soup

 

Do you struggle to use up your leftovers after the holidays? Over the next few days I’ll be sharing 3 recipes that will help you do just that–use up those leftovers and transform them into something amazing! Today, I’m sharing with you an easy recipe to make Turkey & Stuffing Dumpling Soup. If you had Turkey for Christmas and remembered to save the prized carcass you are in luck! Oh and of course have some leftover stuffing to go along with it. You might be thinking… 90 minutes? I have to be in the kitchen that long? No, not really–your water just needs to boil down to create a flavorful turkey stock. I started making this at 10 am after breakfast and by lunch time we had a comforting lunch waiting for us. Plus, who doesn’t love the smell of turkey soup simmering on the stove top? Turkey & Stuffing Dumpling Soup via KatiesCucina.com

I just did a rough chop to my veggies and let them boil down with the turkey carcass. They absorbed all the turkey flavors, which were deliciuos. The dumplings aren’t your traditional dumplings. Some will fall apart others will remain whole. This isn’t a pretty meal, but its delicious and at the end of the day that is what counts by my standards. When I made this everyone in our home was asking for seconds. I had to fend them off from the last two bowls (pictured above) so I could photograph the recipe. So if you made a turkey this holiday season and still have that carcass give my recipe for Turkey & Stuffing Dumpling Soup a try.

Katie Original Recipe

Turkey & Stuffing Dumpling Soup

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Yield: 8 servings

Turkey & Stuffing Dumpling Soup

Ingredients

  • 1 turkey carcass (7lb breast)
  • 12 cups water
  • 1 onion, peeled and sliced
  • 1 cup carrots, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 2 cups leftover cooked turkey, chopped
  • For the dumplings:
  • 1/3 cup flour
  • 2 eggs 2 cups leftover stuffing
  • 1 tbsp chives, minced + extra for garnish

Directions

  1. In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
  2. To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
  3. While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky--it's ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.
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Fall Minestrone Soup

Enjoy a hearty bowl of my recipe for Fall Minestrone Soup made in just one hour! It will have your house smelling good and your body warm on a cold fall day. Fall Minestrone Soup from KatiesCucina.com

Nothing screams comfort food to me than a big pot of soup; Fall Minestrone Soup to be exact. Especially on a cold day. Granted Florida does not get that cold, but lately we have had a few cold fronts come through… That has sparked me to make a little more soup than normal. I also have found the brothy soups that I use to once slurp up and feel full on do nothing for me now. So I’ve been “beefing” up our soups–no not with actual beef, but making them hearty. I eat like I’m a teenage boy and I need hearty food! No one needs to worry–this baby is being well fed!

Fall Minestrone Soup from KatiesCucina.com

I created this hearty pot of Fall Minestrone Soup and then topped it with what I called “croutons” although let’s get real… it was stale italian bread. I then smeared on some store-bought pesto and sprinkled grated parmesan cheese on top. I’m drooling just writing about this Fall Minestrone Soup.
Katie Original Recipe

Fall Minestrone Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 8

Fall Minestrone Soup

Ingredients

  • 3 strips bacon, diced
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 2 cups butternut squash
  • 1 vidalia onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 16oz. can of diced tomatoes
  • 1 32 oz. box of chicken broth
  • 1 32 oz. box of white wine and herb chicken broth
  • 2 cups ditalini pasta
  • 1 16 oz. can of cannellini beans, rinsed and drained
  • 2 cups fresh spinach

Directions

  1. In a large stock pot, on medium heat cook diced bacon until crispy (about 5 minutes). Then add the carrots, celery, butternut squash, onion, garlic, dried thyme, and 1 cup of the chicken broth and cook for 15 minutes with lid on (stirring occasionally).
  2. Add tomatoes, pasta, and remaining chicken stock. Cook for 10 minutes then add the rinsed beans and spinach. Mix well and cook for an additional 10 minutes.
  3. Ladle soup into bowls. Slice stale Italian bread (or toast fresh bread) with pesto and parmesan cheese.
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Grilled Corn Chowder from KatiesCucina.com

Grilled Corn. I can’t get enough of it in the summer months. It wasn’t until last year that I started enjoying grilled corn. Earlier this month, while cruising the Caribbean I got caught up on some of my magazines on one of our sea days. As I flipped through the magazine this recipe for Grilled Corn Chowder popped out at me. I read through the recipe and flagged it to make when I got back home. And that I did…

Grilled Corn Chowder from KatiesCucina.com using the @OXO Corn Stripper

I also reached out to OXO to try out their corn stripper tool. If there is one thing I hate in life it is cutting corn of the cob. The kernels go everywhere and before I know it my kitchen is a mess. My husband was not happy to see yet another “kitchen gadget” arrive at our home, but I promised him this would be one gadget that would get great use–especially in the summer! I used it and we were both in awe… awe at how clean the kitchen was and how quickly I was able to cut off the corn off the cob in no time! Seriously, if y’all make lots of corn recipes or have a picky eater who refuses to eat the corn off the cob (or like me lacked front teeth for multiple summers in a row growing up), you will want to invest in the corn stripper.

Grilled Corn Chowder from KatiesCucina.com

I know some of you may be thinking that I’m out of my mind to be making soup in the summer… I’m not… well ok, maybe. But for those who know me in real life I’m a soup connoisseur and love to eat soup all year round. This grilled variety hits the spot and even better its vegetarian friendly!

Adapted from Better Homes and Garden July 2013

Grilled Corn Chowder

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4

Grilled Corn Chowder

Ingredients

  • 4 ears of fresh sweet corn, husked and silks removed
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 tbsp garlic, minced
  • 1 tsp cumin
  • (1) 14oz can vegetable stock
  • 1 medium potato, peeled and cubed
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 cups whole milk
  • Cilantro and Lime for garnish

Directions

  1. Preheat your grill to medium heat. Grill the corn and poblano pepper for 15 minutes. The pepper should be charred and the corn should be tender with some grill marks. Remove from the grill and let the corn and pepper cool to room temperature. When the corn is cool enough to handle, using the corn stripper, remove the kernels off the cob. You'll also want to remove the skin off the poblano pepper, slice it in half, and remove the seeds. Set both corn and poblano pepper to the side.
  2. In a large soup pot, heat oil and butter over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add the cumin and cook until fragrant about 1 minute. Stir in 1-1/2 cups of grilled corn kernels, vegetable stock, and peeled and chopped potato. Mix well and bring to a boil then reduce heat. Simmer, covered, for 10-15 minutes until the potato is cooked (stir occasionally).
  3. In a bowl add the flour, salt, and pepper and mix. Then stir in the whole milk into the flour mixture. Stir until smooth.
  4. Gradually stir the whole milk mixture into the soup as well as half of the poblano pepper. Cook for five minutes, stirring until slightly thick and bubbly. Using an immersion blender, puree the mixture to desired consistency. Ladle soup into bowls, top with remaining grilled corn kernels, chopped poblano pepper, and cilantro.
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Slow Cooker Split Pea Soup from KatiesCucina.com

Split pea soup. You either love it or hate it. I grew up hating it. My mom would make it a few times each year, and try to persuade me to try her families recipe for split pea soup. Of course, me being a young bratty child I always refused. It wasn’t until I was in college that I finally gave the soup a try and found out that I loved it. I think it is the green murky color that this hearty soup has. It’s a turn-off, and quite frankly what us food bloggers like to call “ugly food”. Its hard to photograph and convey how delicious it really does taste.

Slow Cooker Split Pea Soup from KatiesCucina.com

Last year, I made my first large stock pot full of split pea soup. It was ok. Both my mother and mother in-law make split pea soup and ironically both are pretty different (each using their own family recipe, both equally delicious). When I made my Brown Sugar Honey Glazed Ham in the slow cooker  the other week I knew I wanted to take that bone and make a decadent pot of split pea soup. I combined ingredients that both mothers use plus put my own spin on it. You know I love veggies. So why not add lots to the pot. I also did something daring. I put a few parsnips in the slow cooker. Yep, that’s right. I’ve never even cooked or consumed parsnips. But I knew it was a root vegetable and I figured this Split Pea Soup was the perfect dish to put it in. Another spin I put on it. I used my slow cooker. Both mothers let theirs simmer on the stove top for hours on end. I don’t have that kind of time. One morning before work, I peeled and chopped up all my veggies, tossed everything in my KitchenAid Slow Cooker, and then let it go to work. I love letting my slow cooker do all the cooking for me! I got home, removed the bone, stirred the split pea soup, added the fresh herbs, and voila–dinner was done!

Slow Cooker Split Pea Soup from KatiesCucina.com

I even brought some over to my neighbor to try. In her thirty-some odd years on this planet she had never consumed split pea soup! She tasted the soup with hesitation and then requested more.  I’ve now converted one more person to becoming a split pea lover. So if you have a ham bone from Easter Sunday dinner–don’t hesitate to throw it in your slow cooker with tons of veggies, dried green split peas, and a whole lot of water to make a thick and hearty soup (large enough to feed an army).

Katie Original Recipe for Slow Cooker Split Pea Soup

Slow Cooker Split Pea Soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 8 servings

Slow Cooker Split Pea Soup

Ingredients

  • 1 Ham Bone
  • 2 cups Ham, diced
  • 1 (16 oz) bag of Dried Green Split Peas
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 white potatoes, peeled and cubed
  • 1/2 medium onion, diced
  • 3 ribs celery, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 1 tbsp season salt
  • 1/2 tsp black pepper
  • 6 cups water
  • 1/4 fresh parsley, diced
  • 6 green onions, thinly sliced

Directions

  1. In a 6 quart slow cooker, place the ham bone, diced ham, and split peas in the slow cooker. Then add the sliced carrots, parsnips, white potatoes, onion, celery, and garlic on top. Add bay leaf, season salt, and black pepper followed by 6 cups of water. Stir until everything is incorporated. Cook on low for 8-10 hours.
  2. Once the soup is done, mix well, and add 3 tablespoons fresh parsley and 5 of the 6 sliced green onions, mix well. Ladle soup into bowls and top with remaining fresh parsley and green onions.
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Asian Chicken Rice Soup by http://KatiesCucina.com #soup #recipe #asian #comfortFood

Are you ready to start eating healthier?  This soup is light, full of flavors, and simply comfort food in my own opinion. I made this one evening after work. I had chicken defrosted in the refrigerator, some leftover rice, tons of vegetables (as always) and like so many other American’s I was stumped on what to make. It was chilly for a Florida evening, so I decided to go with comfort food.

A meal to warm the soul.

After I dreamed up this soup in a matter of seconds I decided I would make an Asian style soup. For the past few months I’ve been growing fresh ginger root on my back patio and have been dieing to harvest some of the beloved spicy root. I harvested about an inch of ginger root from the pot out back, cleaned it, peeled it, and it was ready to flavor my soup in a way I was hoping for.

Asian Chicken Rice Soup by http://KatiesCucina.com #soup #recipe #asian #comfortFood

Although the soup took little over an hour to cook:  for the most part you “set it and forget it”. The chicken and ginger root has to boil for a good 45 minutes. Or, should I say, “poach”.  This gives you plenty of time to tidy up the house, read emails, or if you have kids–entertain the kids. Then once the chicken breast are fork tender you remove it, shred it, add all your vegetables into the soup pot, place the chicken back in and let it all marry together for a little while longer.

Another trick to this soup… use leftover rice. I just so happened to have some white rice already cooked sitting in my fridge, so that is what I used; however, if you have brown rice or no rice at all that’s ok. You can always cook up a batch or add noodles or whatever else you have on hand. I hate when people have to go out of their way to find ingredients to make a dish. Don’t be afraid to improvise!

Asian Chicken Rice Soup by http://KatiesCucina.com #soup #recipe #asian #comfortFood

The night I made this Asian Chicken Rice Soup I paired it with my favorite asian-style salad and some chicken steamed dumplings (that I bought in a ginormous size bag from Costco).

Original Recipe by Katie’s Cucina

Asian Chicken Rice Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 8 cups of water
  • 1 tbsp fresh ginger (whole piece)
  • 3 cloves garlic, minced
  • 1 32oz box of chicken broth
  • 1 chicken bouillon cube
  • 1 cup shredded carrots
  • 1/4 cup baby corn, chopped
  • 1/4 cup bamboo shoots
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 cups chopped fresh spinach
  • 1/2 cup green onions, thinly sliced + more for garnish
  • 2 cups leftover white rice
  • *top with sesame seeds

Directions

  1. Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tbsp of fresh whole ginger root. Bring to a boil and cook for 45 minutes.
  2. Once the chicken is cooked, remove from the pot and shred. You will also want to remove the piece of ginger root and carefully mince it. Add both the chicken and ginger root back to the pot along with 3 cloves of minced garlic, one 32oz box of chicken broth, 1 chicken bouillon cube, 1 cup of shredded carrots, baby corn, bamboo shoots, sesame oil, soy sauce, and fish sauce. Cook for 10 minutes on medium.
  3. Lastly, add the fresh spinach and green onions: cook for 5 minutes longer.
  4. Spoon leftover rice (about 1/3 cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.

Notes

*By not adding the starch into the soup while cooking it allows for more broth therefore stretching the amount of food you have. This is how I typically like to make my soups so that the starch doesn't break down.

Katie Original Recipe. Copyright Katie's Cucina 2013.

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Chipotle Turkey & Black Bean Soup

Day 2 of using up Turkey leftovers. Today, we are going for more of a classic approach with a twist. I was dreaming up a spicy Mexican style soup and decided to makes my dreams come true. This Chipotle Turkey and Black Bean Soup will have you yearning for more. As always, its chocked full of vegetables, because that is how I roll.

Chipotle Turkey & Black Bean Soup

I pretty much used vegetables that I had on hand. So don’t freak out if you’re missing one of the veggies I listed for the recipe. Feel free to substitute if needed. That is the wonderful thing about cooking. You can always change up a recipe to meet your needs. This soup is also gluten free since I didn’t stuff my bird full of gluten stuffing and all the seasonings I used are gluten free. So, your gluten free cousin, can eat this too! The longer the soup simmers the better it tastes.

Katie Original Recipe

Chipotle Turkey & Black Bean Soup

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Yield: 8

Ingredients

  • 10 cups water
  • Turkey breast carcas
  • 2 celery stalks, chopped
  • 1.5 lb sweet potato, peeled and diced
  • 1 small onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup butternut squash, diced
  • 1 yellow bell pepper, chopped
  • 2 cans black beans (not drained)
  • 1 chipotle in adobo, seeded and chopped + 1 tbsp sauce
  • Optional: Top with Queso Fresco and additional cilantro

Directions

  1. In a large stock pot place turkey breast carcas (or turkey carcas) in the pot and fill with 10 cups of water. Bring to a boil on high and then reduce down to medium heat. Cook for 45 minutes. At this point the meat should fall off the bones. Carefully scoop the carcas out of the pot and disgard any bones. Pull remaining turkey meat off carcas and put to the side.
  2. Once you've skimmed the pot completely to ensure no bones are present add celery, sweet potato, onion, cilantro, butternut squash, bell pepper, turkey, black beans, and chipotle in adobo sauce. Cook on medium heat for 30 minutes. Stir occasionally. Ladle soup into bowls and top with queso fresco and additional chopped cilantro.

Notes

*Make sure you remove the seeds from the chipotle in adobo sauce!

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