Healthy Chicken Soup



2 T. of olive oil

2 gloves of garlic crushed and minced

1 medium onion chopped

1 cup of celery diced

1 cup of red bell pepper diced

1 cup of carrots diced

1 4oz. can chopped green chili

1 16oz. can of northern white beans

1 t. of thyme

2 t. of cumin

1 t. of crushed red pepper flakes

1 t. of oregano

salt and pepper to taste

4 cans of chicken broth

4 cups of water

1 whole roasted chicken (tuscan rub from Market Street) pulled into bite sized pieces

Juice of 1/2 lime

Chopped Cilantro



Saute garlic, onion, celery, red pepper, and carrots with oil under medium heat for about 5 minutes in a soup kettle. Add thyme, cumin, pepper flakes, oregano, salt and pepper. Add chicken broth and water, and bring to a soft boil. Turn down heat to medium low. Add white beans, green chili, and chicken. Add more salt to your taste. Simmer for about 30-40 minutes. Squeeze in lime and garnish with cilantro before serving.

Sometimes I add in elbow macaroni to make the soup heartier. Enjoy.



Gigi

Tortilla Soup
The Mansion on Turtle Creek

3 T corn oil
4 corn tortillas coarsely chopped
6 cloves of garlic, finely chopped
1 T chopped fresh epazote (or 1 T chopped fresh cilantro)
1 cup fresh onion puree
2 cups fresh tomato puree
1 T cumin
2 tsp chili powder
2 bay leaves
4 T canned tomato puree
2 quarts chicken stock
salt to taste
cayenne to taste
1 cooked chicken breast, cut into strips
1 avocado peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Heat oil in large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomoato puree and bring to a boil.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface if necessary.
Strain and pour into warm soup bols. Garnish.

Garden Vegetable Chowder
Bon Appetit

2 T unsalted butter
1 (16 oz.) package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled and diced
1 yukon gold or russet baking potato, peeled and diced
3 celery stalks, diced
1 large carrot, diced
2 small zucchini, diced
1/2 red or yellow bell pepper diced.
2 tsp dried thyme
4 bay leaves
6 cups canned low salt chicken broth

Melt butter in heavy large Dutch oven over med-high heat. Add vegetables, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes.
Add broth and bring to boil.
Reduce heat to medium low.
Simmer soup until vegetables are tender, about 45 minutes.

Remove bay leaves from soup.
Puree 2 1/2 cups including vegetables in blender until smooth.
**Let it cool a bit first before putting it in the blender**
Return puree to remaining soup.
(This makes it thicker w/out having to add cream)
Season with s/p.

Texas Corn Chowder
La Cima

2 onions, diced
3 red bell peppers, diced
3 green bell peppers, diced
1/4 cup butter
1/2 stalk celery
3 cups whole cut corn
1/2 gallon chicken stock
1 bay leaf
1 tsp basil
1 tsp thyme
1 cup diced potatoes
corn starch
1 1/2 quarts heavy cream
salt and pepper
chicken base
1/2 lb lump crab meat
cornbread crumbles

Saute onions, peppers, and celery in butter. Add chicken stock, corn, bay leaf, thyme and basil. Stir in potatoes. Cook for 15 minutes. Thicken as needed with slurry cornstarch. Add heavy cream, s/p, and chicken base to taste. Stir in crab meat. Garnish with cornbread crumbles.

Wildest Rice Soup

1 Package wild rice mix
1/4 lb. bacon
2 cups chopped mushrooms
1 onion, diced
3 1/2 cups half and half
2 1/2 cups fat free chicken broth
2 cans reduced fat potato soup
8 oz. light Velveeta cubed

Cook rice, but omit seasoning packet
Cook bacon adn drain, reserving drippings
Saute mushrooms and onions in drippings
Add remaining ingredients and cooked bacon
Cook until cheese melts over med/low heat

Pesto Tortellini Soup
Serves: 4
1 cup chopped green onions (2 bunches)
3 (14.5 ounce) cans vegetable broth (chicken may be substituted)
1 (9-ounce) package fresh or frozen cheese tortellini
1 (9-ounce) package portabellas, rinsed and chopped
1/3 cup prepared pesto
Freshly grated or shredded Parmesan cheese

In a 5 quart saucepan, combine the broth and onions. Bring the mixture to a boil and add remaining ingredients, excluding Parmesan. Boil long enough that pasta is tender (check pasta package directions). Divide among bowls; sprinkle with Parmesan.

Lynne got this delicious recipe from her mother-in-law, Pat Borkowski.

Thanks ladies for letting me join you for Recipe Club! Debbie
Appetizer Brie Soup with Homemade Croutons
Serves: 6

Cream of Brie Soup


2 cups (4 ounces) fresh shiitake mushrooms
4 cups chicken stock or broth
1 (1.1-pound) wheel Brie cheese, rind removed (see note), cut in chunks
2 tablespoons unsalted butter
1 large garlic clove, minced or pressed
3 medium carrots, peeled and thinly sliced
2 medium shallots, finely chopped (about 1/4 cup)
2 cups half-and-half
1/2 teaspoon pepper, or more to taste
2 tablespoons dry sherry (optional)

Homemade Croutons
3 tablespoons unsalted butter
3 tablespoons olive oil
3 medium garlic cloves, minced or pressed
1 baguette, crust removed and cut in 1-inch cubes

Preheat the oven to 350°F. Wipe the mushrooms with a damp paper towel to remove excess dirt. Remove the tough part of the mushroom stem and slice. Set mushrooms aside. In a large stockpot or Dutch oven, bring the stock to a boil. (This is an important step.) Stir in the Brie and continue to stir until the Brie is melted. Strain mixture into a bowl and discard the solids. In the same pan, melt the butter. Add the garlic, mushrooms, carrots and shallots. Sauté until shallots are translucent and vegetables are tender, about 5 minutes. Stir in the reserved stock mixture, half-and-half, pepper and sherry. Bring to a boil. Simmer, covered for 10 minutes. Make the croutons by heating butter and oil together in a large sauté pan. Add the garlic and cook until garlic is fragrant. Add the bread cubes and cook over medium heat, tossing to coat. Place croutons on a baking sheet and bake for approximately 5 to 10 minutes until lightly golden and crispy. (If made ahead, store in an airtight container.) The outside should be crisp and golden. Ladle the soup into bowls and top with homemade croutons.

Variation: Fresh baby spinach (approximately 1 cup chopped) may be added to this for a nutritious twist on a decadent soup. For a heartier soup you may add cooked rice.

Special Note: To get the rind off the brie, scrape it with a knife or edge of a spoon. Instead of a chowder consistency, the soup is a thin consistency. If you would like a thicker consistency, make a slurry of cornstarch and cold chicken broth or stock. (Christine’s suggestion-she did it for the crab corn soup!) Don't skip the homemade croutons; they add wonderful flavor!