Simply Cookbooks

Posts Tagged ‘soup’

I have four adult children, and only one is interested in cooking. You would think with my husbands obvious love of baking, and my love of cooking some of it would have rubbed off on all the children. But it was one son who has shown any interest in cooking. He started cooking with me when he was very small. He always wanted to know what was that, how do you do that, why do it that way. So I showed him and he has become a very good cook over the years. No…he is not a professional chef. He is a home cook who enjoys making his own variations on recipes he finds. This is one he found, and it is very good! He made it for me a couple of weeks ago the whole family loved it.

2 tablespoon of olive oil
1 bunch green onions (5-6)
1 red or green bell pepper sliced into thin strips
4 oz button mushrooms sliced and cleaned
1 large clove of garlic minced
6 cups fat-free reduced sodium chicken broth
1 ½ cup cooked and shredded chicken
2 cups of thinly sliced greens, such as spinach or Swiss Chard
1 package frozen cheese or mushroom tortellini
Salt and Pepper to taste
¾ to 1 cup shredded blended cheese, such as Sargento Mozzarella with sun dried tomatoes and basil
In large stockpot, heat the olive oil. Add green onions and bell pepper, and saute’, stirring occasionally, about 3 minutes.
Add the mushrooms and garlic and cook, stirring often 2-3 minutes.
Add chicken broth; cover and bring to a boil
Add the shredded chicken, spinach, and tortellini. Cover partly and simmer until the spinach and tortellini are tender about 10 minutes. Season with salt and pepper to taste. Sprinkle individual servings with cheese.

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BHG

Ingredients

* Nonstick cooking spray
* 12 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
* 6 cups reduced-sodium chicken broth
* 1/2 cup sliced leek or chopped onion
* 1 tablespoon finely chopped peeled fresh ginger
* 1/4 teaspoon saffron threads, slightly crushed
* 1 9-ounce package vegetable ravioli or herb chicken tortellini
* 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.

2. Carefully add broth, leek or onion, ginger, and saffron. Bring to boiling. Add ravioli or tortellini. Return to boiling; reduce heat. Boil gently, uncovered, for 5 to 9 minutes or until ravioli or tortellini is tender, stirring occasionally. Remove from heat. Ladle into bowls. Top each bowl with several spinach leaves or shredded fresh spinach. Makes 4 servings.

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This is one of my husbands favorite recipes. Not sure where he got it, but he has been making it for years and it’s not bad. I am not a big fan of the Mushroom soup, but this I can tolerate. It tastes good!

Ingredients:

4 tablespoon unsalted butter 1 cup milk
2 cups chopped onions 3 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced 1 teaspoon salt
2 teas. Dried dill weed ground black pepper to taste
1 tablespoon paprika 2 teaspoons lemon juice
1 tablespoon soy sauce ¼ cup chopped fresh parsley
2 cups chicken broth ½ cup sour cream
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally stir in the salt, pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3-5 minutes. Do not boil. Serve immediately.

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One of my all time favorite soups. Just the right amount of hot! Wonderful warm up food.

Ingredients

* 2 14-ounce cans chicken broth with roasted garlic
* 1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
* 2 cups shredded cooked chicken (about 10 ounces)
* 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
* 1 cup tortilla chips
* Sliced fresh jalapeno chile peppers* (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings

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