Winter Soups
Soup Bases:
Canned
Carton
Homemade
Bouillon Cubes
Jar
If you are going to add chicken to your soup you can use:
Ground Chicken (raw)
Skinless thighs (raw, chopped)
Skinless breasts (raw, chopped)
Roasted Chicken cut up into pieces
Starting with one of the soup bases you can build any one of these
soups in no time at all. Start with sautéing onion, carrot and
celery in butter and continue on from there to create one of these
soups.
Home-style
To the basic soup add:
Bay Leaf
Garlic Clove
Dill
Salt
Pepper
Chicken
Cooked egg noodles at the end
Sauté the base vegetables as described in the base soup. Add in
your chicken and seasonings sauté for a few minutes then add your
liquid. If you add your noodles uncooked they will absorb all your
soup so cook them first and add in before your serve.
Serve with potato rolls whipped butter with honey.
P.S. You can add in other veggies you like…fresh Italian parsley
tastes great, green beans..
Mexican
Style
To the basic soup add:
Canola Oil
White onion (chopped)
Potatoes (chopped)
Jalapeno (chopped) optional
Cumin
Mexican Oregano
Garlic (chopped)
Chicken
RoTel can tomatoes or chopped
Canned tomatoes
Hominy (white or yellow)
Zucchini
Cilantro
Corn
Pinto Beans
To the base soup (carrots, onions, celery) add a little canola oil
and sauté the white onion, potatoes, jalapeno, garlic, chicken,
cumin and oregano. Add canned tomatoes, hominy or corn, beans,
squash and chicken stock to cover everything at least by two
inches. Let cook awhile and adjust for salt. Continue to cook at a
low temperature for at least 90 minutes. This soup is so flavorful
you will really enjoy it. Serve it with a mound of Mexican rice in
the bowl first then pour the soup over it. Squeeze a little lime
into the soup for a great treat.
Mexican Rice - sauté rice in oil to toast, add chicken tomato
bouillon cube, cumin, Mexican oregano and water. (You can use
chicken stock and a little tomato paste)
Serve soup with quesadilla’s made with jack cheese
Italian Style
Olive oil
Leeks (chopped)
Italian Sausage (hot or mild) (sliced)
Chicken
Zucchini
Chopped tomatoes (1/2 can)
Basil mixture
(Chopped basil and olive oil make it and keep in your freezer)
Thyme (dried)
Oregano (dried)
Cannellini Beans (White Kidney Beans)
To the basic vegetables mixture add a little olive oil. Sauté the
leeks, sausage and chicken. Add in the herbs, beans, tomatoes and
zucchini. Sauté for a few minutes and then add in your soup base
enough to cover by at least two inches or more. Cook at low
temperature for at least 60 minutes. Cook your pasta before you add
to your soup or it will absorb all of your liquid. Other vegetables
you can add would be fresh spinach, escarole or Italian green
beans. You could also use cooked tortellini for your pasta or even
Italian rice (cooked).
Serve with French bread stuffed with garlic butter
and pepper jack cheese.
A note to vegetarians. Any of
these soups can be changed to vegetarian just use a vegetable base
soup and eliminate the chicken. Increase the vegetables and add in
more of your own favorites.
