Homemade chicken noodle soup

 Homemade chicken noodle soup

Recipe from my brilliant husband Nathan

1 cooked /raw chicken

Stock

2-3 Celery

3 carrots 

1 onion quartered 

2 bay leaves 

Water

Take store chicken and strip all meat from bones and set meat aside 

Brown chicken carcass bones and skins in oven or pressure cooker 

Place rough chopped celery with leave unpeeled carrots and onion on bottom of pressure cooker and cover with water

Cook on high for 1 hour and let come down naturally or  remove 

Strain carcass and vegetable 

Soup-

1 Onion

Sliced garlic clove 

3-4 carrots chopped

2 stalks of celery

Parsley

2 tablespoons  butter 

Bay leaf

Noodles 

2/3 cup floor

2 eggs 

1/4 tsp Thyme

In large Dutch oven cook onions until translucent add chopped celery and carrots cook for 3-5 minutes and then add garlic until fragrant but do not brown 

 Add homemade broth to pot and chicken  salt and pepper and bay leave 

Bring to boil the. Simmer 

Place flour in pile on counter and make a well and crack 2 eggs into it 

Using a fork mix the eggs and then with hands knees into a smooth ball 

Cut in to quarters and let rest coved with moist rag for at least 30 minutes 

Using rolling pin roll out extremely thin and cut in to 1/4 inch strips and allow to dry slightly 

Adjust flavor do not over salt 

Place noodles into pot and let cook 10 minutes and then add 2 large tablespoons of fresh parsley into pot and stir  let cook for 10 Minutes and serve 

Ultimate Potato Soup

 

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Course Soup

Cuisine American

Prep Time 30 minutes

Total Time 30 minutes

Servings 6 people

Calories 521kcal

Author Sam Merritt

Equipment

• Immersion blender
• Dutch Oven

Ingredients

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all purpose flour(42g)
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder**
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for toppingoptional

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Notes

*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use

**If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.  

***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg

Kelly’s Pressure Cooker Beef Stew

 Pressure Cooker Beef Stew

Source: allrecipes.com

Ingredients

• 2 tablespoons vegetable oil 
• ½ cup all-purpose flour 
• 1 ¼ pounds beef stew meat, cubed 
• salt and ground black pepper to taste 
• 1 large onion, chopped 
• 2 tablespoons white sugar 
• 2 cups water 
• 2 cubes beef bouillon 
• 2 cloves garlic, minced 
• 1 bay leaf 
• 1 tablespoon dried parsley 
• 1 tablespoon dried basil 
• 4 potatoes, peeled and cut into 2-inch pieces 
• 2 cups peeled baby carrots
  

  Directions

  Instructions Checklist

  • Step 1

    Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

  • Step 2

    Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

  • Step 3

    Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

  • Step 4

    Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

  
  

World's Best Taco Soup

World's Best Taco Soup Recipe!
from iheartnaptime.net

Ingredients:

1 pound hamburger or turkey burger
1-2 Tablespoons taco seasoning (more or less to taste)
1 medium sweet onion, chopped finely
1 green bell pepper, chopped
1 red bell pepper, chopped
1 15 oz can black beans, drained
1 15 oz can kindey beans, drained
1 15 oz can pinto or white beans, drained and rinsed (optional)
1 15 oz can corn
1 15oz can tomato sauce
1 10 oz can rotel tomato’s
1 15 oz can diced tomato’s
1/4 cup salsa (fresh is best) 

Directions:


1. Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.

2. Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time let it simmer longer. You could also put this soup in a crock pot and let cook on low for several hours.

3. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!

Chicken Corn Chowder

Chicken Corn Chowder

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

DIRECTIONS:
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I’ll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Chicken Curry Soup

CHICKEN CURRY SOUP

INGREDIENTS:
2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro

DIRECTIONS:
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Chicken Corn Chowder

This recipe is from My Kitchen Cafe and is by far the best soup I have ever had!! 


Chicken Corn Chowder
Printable Version

*Plan Ahead: This recipe calls for cooked chicken.

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve

Yummy Tomato Soup

1 can tomato soup
1 soup can milk
1 can italian seasoned tomatoes
1/2 cup sour cream
Shredded cheese

Mix ingredients together, heat thoroughly, and enjoy!

White Chicken Chili

3 whole cloves of garlic (about 48 small cloves) unpeeled
3/4 tsp salt divided
3 Tbsp olive oil divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless chicken breast
2 Tbsp McCormick Southwestern marinade (just the powder)
2 cans (15.5 oz) great northern beans, drained
1 jar (16 oz) Salsa verde


Slice off pointed end of garlic and put in a bowl with 1/4 tsp salt and 2 tsp olive oil drizzled over top. Cover and microwave 3 min or until garlic is soft. Let cool.

Dice peppers and chop onion-combine. Dice chicken and add southwestern seasoning, remaining 1 tsp of olive oil, and 1/2 tsp of salt-mix well. Add chicken to peppers and onions and sautee until chicken is fully cooked.

Gently squeeze garlic out of hulls and mash. Add beans and salsa. Mix in with chicken mixture and cook until heated through.