Tag Archive: chicken soup

Ginger Soy Chicken Noodle Soup

A Guest Post by Big Sister

Great minds think alike!  As the Tumbleweed Contessa was defending against the cold weather with her pressure cooker Chicken Soup I was whipping up a chicken soup from a friend.  I gladly moved back to Texas a few years ago because I could not stand cold and cloudy any longer.  This week we are having an unusual stretch of that weather which is so reminiscent of those days before I moved.  I was frumping around my house with all my layers on and staring hopefully at the window when this recipe dinged in my mailbox.  It really did turn my frown upside down.  I still need to see the sun mind you, but this helped.

Michelle B. gave me this recipe.  It is absolutely divine and OH SO EASY.  The soup makes enough for 8-10 people but we ate almost all of it between two of us.  This is going into my list of regulars for sure.  Don’t skip the greens in this one.  They count as vegetables and add great flavor.

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Cold Weather Chicken Soup

I think I am in love with my new T-fal pressure cooker.  Whatever I can think up, I can make when I get home from work and have for dinner.  I don’t always know what I may want for dinner when I leave in the morning.  Sometimes I go home at lunch (I work about 15 minutes from my office) and put something in the crock pot.  Now I can do it when I get home in the pressure cooker.  That way I have time to read some blogs and answer email while dinner is cooking.  I’m all about multi-tasking.  When the weather said 80% chance of snow for tomorrow, I knew I needed soup for lunch the next day. And guess what?  It snowed!   This is just outside my office.  I know it’s not much snow to some of you, but to West Texans this is just right!

What I like is the “long-cooking” flavor that develops as it is cooking.  Soups are the only thing I have made so far.  Next I am going to try a pot roast.  I really like pot roast, though none of my family cares for it.  My Momma made the best pot roast with potatoes and carrots and gravy.  Then she added a butterscotch and chocolate cream pie to that. I would love to have some of her pie.  I don’t do pies, and I don’t need them.  I can taste this meal still.

This soup is magic!  Day-long simmered flavor in 30 minutes.

Take a minute to stop by and meet my new “ramblin” friend Diana at New Friend Friday.  She is a creative lady with great ideas who has been a really good blog learning resource for me.

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Healthy, Easy and Hearty Chicken Stew

Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!

I think I have been too busy at work, my volunteer job and kitchen creativity.  I’m tired.  I have been so busy I haven’t even written some of these wild concoctions up for you.  I have become determined to make easier and healthier meals for a while.  When cooking becomes a chore, I need to reevaluate what I am doing.  So, I made this simple Chicken Stew.  It was good and easy.  The recipe serves 2, but of course it can be multiplied.

Chicken Stew

  • 1 boneless, skinless chicken breast
  • 1 medium Yukon gold potato, diced 3/4”
  • ½ medium yellow onion, diced
  • 1 stalk of celery, diced
  • 1 medium carrot, diced
  • ½ red bell pepper, diced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen green peas
  • 1 teaspoon cornstarch
  • Water or chicken broth for simmering the chicken and adding to the stew

Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper.  Meanwhile, dice and cook the potato in a separate small saucepan until tender.  Add the bell pepper, celery, carrot and onion to the chicken.  Cook all these together for about 10 minutes.

Remove the chicken breast and cut it up when tender, returning it to the stew.  Add the potato without draining too much water off.  Add more water or chicken broth if needed and adjust for seasoning.   Add the frozen peas last and let this simmer to warm until the peas are tender.

Mix 1 teaspoon cornstarch with enough water to thin and add to the stew.  Simmer until ready to serve.  The stew is not thick.  You can make your’s thicker with more cornstarch.

I served this with a large spinach salad with balsamic vinegar.  It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered.  Well, not my doctor, he wants me to eat lettuce and mashed cauliflower.  In any event, it made me feel better.  I need to rest up because the busiest cooking time of the year is upon us.

Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.

Cookies 2012

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A Cold Winter’s Night….Soup!

Soup PotI made a tasty crock pot soup yesterday.  1 chopped leek, 2 chopped carrots, 2 sliced zuchinni, 2 bay leaves, 2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 boneless, skinless chicken breast (cut in small pieces), 1 box low sodium chicken broth, 1 cup water and as much chopped kale (stems removed) as would fit in the crockpot.  I used about 4 large leaves. I cooked it on high for about 4 hours and 1 hour on low.  Nice and warm – and healthy.  Give it a try.

Chicken Tortilla Soup-Spicy Soup for Fall

I am dusting this one off for the Recipe Roundup:  GBPRecipeRoundUp

I’m hungry for a tasty, but simple soup.  This is one that can please everybody’s palate.  Make it spicy, spicier, or spiciest depending on what kind of chilé you use and how much.  I have used chopped fresh green chilés if I don’t have fresh jalapeños.

Here in El Paso we have the luxury to live near Hatch, NM where those world famous fresh roasted green chiles are grown.  That is the talk in early fall in El Paso.  “Did you get your chilés yet?”  I buy a 20 pound sack and divide mine into small plastic freezer bags so I have them available all year long.  I do believe they get spicier as the year
goes by.  By summer they are too hot for me to enjoy.  But, by then it is almost time for some more.

Served alone, this is a good Saturday afternoon soup.  With a salad or even a sandwich for the hearty eaters, it is a great dinner.

Now, I don’t want you to think I only make Mexican or spicy foods.  I am about to launch into baking mode to get ready for the eating frenzy called “the holidays.”  So get ready for some good, but simple, family favorites that bring the holidays “home” to me.