The Sopranos Soup

I let my husband name this one because he went on and on about how good it was and he said no one would want to try something called, "Spinach Tortellini Soup". He said that name didn't do it justice.
He thought it needed a good Italian name...like, The Sopranos.

The soup was very good and filling, but not in the "Uh-oh, I just clogged another artery" sort of way. :)

Serve it with a nice salad and some breadsticks for a satisfying meal.

If you want to give it a whirl,

YOU WILL NEED:

1 box tri-color cheese tortellini (or frozen tortellini)
1 bag (9-10 oz.) pre-washed leaf spinach
4 cans chicken broth
2 bouillon cubes (or  2 tsp. chicken granules)
1-2 carrots (thin slices)
5 pinches Good Season's Italian Seasoning mix
*Boiled chicken pieces (optional)-I added chicken because my husband wouldn't consider it a main dish without meat in it. But it can stand on its own without meat.)

Parmesan cheese and/or shredded mozzarella for topping off each serving

DIRECTIONS:

 Heat broth and bouillon and add spinach, carrots, boiled chicken and seasonings and simmer for about 20 minutes. Add tortellini and boil for 7 minutes, Serve with sprinkled Parmesan cheese and /or mozzarella on top.

YUM!

Creamy Chicken Noodle Soup

Since chicken soup is touted for curing what ails ya, I believe people will be faking illness just to get a bowl. This is THE  best creamy chicken noodle soup recipe I've tasted anywhere! I found this one at Chef in Training and it has become my all-time favorite soup!

This one takes a bit of time in the kitchen (about an hour-- chopping, boiling, stirring, adding, making the white cream sauce, etc.) but it's well worth the effort. It's also NOT a "diet food", but I never eat diet food anyway. I did use organic half and half (instead of heavy cream) this time because that's what I had on hand. Often I will exchange chicken soup base ( a pasty replacement for bouillon) but the rest was prepared as written-- not the healthiest soup on the block, but definitely the tastiest!

The pics really don't it justice. The base is WONDERFUL! This is so smooth and creamy. I like the hint of garlic flavor too. If you are a noodle lover as I am, add more. If not, add less. But don't change much else. This is soup perfection, right here.

Here's the recipe:

BASE RECIPE
2 qt water
3 chicken breasts (buy the organic ones--not the huge ones pumped full of steroids/antibiotics, etc.)
½ medium sweet onion, finely diced almost minced
2 tsp. salt
1 tsp. celery salt
1 tsp. onion powder
2 chicken bullion cubes, ground up into powder (or 2 tsp. soup base)
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 bay leaf
2-3 cups thick homestyle egg noodles

CREAM SAUCE RECIPE
½ cup butter
½ cup flour
2 cups milk
2 cups heavy cream (this time I used half and half)
1 tsp. garlic salt (I used one crushed fresh garlic clove)
½ tsp. salt

1.Fill a large pot with 2 water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.

2.Cook over medium-high heat and let boil for about an hour.

3.Uncover. Remove bay leaf and discard. Remove Chicken breasts and chop them into bite-size pieces or shred them (I like mine shredded) and set aside.

4.Add noodles and bring back to a boil for 20 minutes. If your water is low, you can add more water if needed (I had to, but if you add much more water, add another bouillon cube.)

5.While noodles are boiling in base, make cream recipe.

6. In a medium bowl, combine milk and cream and stir to combine the two. Set bowl aside.

7.In a large saucepan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form a roux. Cook roux for about 1-2 minutes.

8.Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding any more until each milk addition is thoroughly mixed in.

9.Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.

10.Once noodles have boiled for about 20 minutes or until done, add chicken back to the base.

11. Then pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

Serve with breadsticks, or a thick hearty bread and a salad on the side.

Enjoy~Everything in Moderation

Stuffed Pepper Soup

If you love stuffed peppers, you'll enjoy this hearty soup. It has all the flavors you'd expect, but with the added benefit of getting to slowly savor each one in the form of a soup without needing to take the time to actually stuff a pepper. 

 This recipe makes about 10 servings and doesn't take much time at all. The meat and rice is cooked before throwing it all together. A very simple recipe you'll be happy to serve and enjoy.

YOU WILL NEED:


2 lbs. ground beef
1 (28 oz.) can tomato sauce

1 (28 oz.) can diced tomatoes, undrained

2 cups COOKED white rice

2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp. salt
1 tsp. pepper

Brown the ground beef and drain. Add all ingredients together in a large pot; bring to a boil. Reduce heat and cover simmering for about 30 minutes.

 Enjoy~Everything in Moderation

Taco Soup

Here's a very good taco soup recipe that I'm preparing for a Mexican Christmas party in our teacher's lounge tomorrow. (I will triple the recipe).

It has just a bit of a kick, not too spicy--just right.

YOU WILL NEED:

1 can corn
1 can kidney beans
1 can pinto beans
1 can tomato sauce
1 can Rotel (tomatoes and green chilies)
1 can diced tomatoes w/garlic (or stewed tomatoes)
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dressing mix
1 lb. cooked hamburger.

Sour cream
Shredded Cheddar cheese
Taco chips

Combine all except last 3 ingredients (do NOT DRAIN any cans) in a pot on stove (simmering) or in a crock pot.

When done, serve in bowls- top with sour cream , cheddar and taco chips.

Creamy Chicken and Wild Rice Soup

Panera Bread is one of my favorite restaurants. I love their soups. They are so comforting- and what is even more comforting is knowing that I can make one of my favorites in my own kitchen.

I found several copycat recipes, but this one I found on allrecipes.com and  then tweaked it a bit and I think it most closely resembles the restaurant version.

Try it for yourself- you won't be disappointed.

Even the leftovers (if you have any) are delicious!

Give it a try.

You will need:

* 4 cups chicken broth
* 2 cups water
* 2 cooked, boneless chicken breast halves, shredded
* 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
* 1 carrot, shredded
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3/4 cup all-purpose flour
* 1/2 cup butter
* 2 cups heavy cream

Directions

In a large pot over medium heat, combine broth, water and chicken and carrot. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully mixed and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, another 10 to 15 minutes.

Serve with some crusty bread for dipping, or place in a bread bowl.

Perfect during the chilly time of year.

Enjoy!

Oriental Salad and Egg Drop Soup

Since many of you will be starting diets to usher in the year (and you realize I'm not a diet fan, just a fan of EVERYTHING IN MODERATION, I thought I'd repost one of my delicious salad and soup recipes- not necessarily a diet recipe (check out the dressing ingredients)but still a healthier alternative to....let's say Fried chicken smothered in white gravy!

If you have already found yourself on Day Two of a Failed New Year's Resolution, don't give up or be too hard on yourself. Maybe you should try making a resolution you can actually work with like, "I can't give up all fat and sweets, but I will make healthier choices in 2010 like not having them as often, or eating smaller portions, still enjoying everything, but in MODERATION!" How's that? Works for me!

This is a recipe that I started making years ago when I first was introduced to its sweet and sour tastiness at a church social.

My friend Jennifer submitted it in the Southpoint Church of God Cookbook (the pages are falling out because I continually make recipes out of it!) and it quickly became a hit at every potluck . There is usually NONE left to take home and someone is always asking for the recipe.

SO here it is:

1 large Nappa (Chinese) cabbage. (Rinse thoroughly).
1 bunch green onions.
1/2 stick butter
small bag slivered almonds
1 container sesame seeds (yes, the entire container )
2 pkgs. Ramen Noodles

Dressing:

1 cup oil
1/2 cup sugar
1/2 cup red wine vinegar
2 T. teriyaki sauce
dash of garlic salt

Chop Nappa and green onions. Combine in large salad bowl. On stove, melt butter and add noodles, sesame seeds and almonds. Brown till golden.

Mix all dressing ingredients together then shake vigorously. Pour over greens. Add browned mixture evenly over salad. Serve immediately.


*I served this for supper with pork egg rolls (from the freezer sections) and a quick easy egg drop soup recipe.



Egg Drop Soup

5 cups chicken broth (no fat)
2 T. lemon juice
1 whole egg, whisked
slices of green onion

Bring liquids to a boil. Add egg stirring vigorously. Heat until egg is cooked, about 1 minute. Add the onions to the soup bowl, then add the soup.


Enjoy!

Spicy Cheeseburger Soup

I just can't get enough soup! The creamier, the better .

I made a pot of this the other night- only Big AL and I were there to eat it, and I'm ashamed to say, we emptied the pot! Now, it only makes 2 quarts, so you better double the recipe if you're expecting more than two.

This recipe is from my OLD KING COAL festival's cookbook, COAL COUNTRY COOKIN', Volume I. There are no other copies of this one available, but Volume II still has a few for purchase. Kim Taylor submitted this delicious hearty soup for all of us to enjoy.

THANK YOU KIM!

You will need:

1 1/2 cup water
2 c. cubed peeled potatoes
2 small carrots, grated (or sliced)
1 sm. onion, chopped
1/4 c. green pepper
1 garlic clove, minced
1 T. beef bouillon granules
1/2 tsp. salt
1 lb. ground beef, cooked and drained
2 1/2 c. milk, divided
3 T. a/p flour
8 oz. Velveeta (I used shredded cheddar this time- it was still delicious!)
1/4-1tsp. Cayenne pepper
1 jalapeno seeded and chopped (optional)
1/2 lb. bacon, cooked and crumbled (I was out of bacon- didn't miss it)

In lg. saucepan, combine water, veggies, garlic, bouillon and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes till veggies are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving. I sprinkled with a little pepper too.

Enjoy!

Restaurant Recipe: Spinach Artichoke Soup

Many years ago, the magazine, GOOD LIVING IN SOUTHERN ILLINOIS, printed a fabulous soup recipe from one of the local fine restaurants here in southern Illinois, Fratelli's Italian Ristorante. It is a creation of Chef Jayson Miller.

My cousin Angie was so kind as to make it for me one day for lunch and it was delicious!

It tasted as good as it does in the restaurant, the only difference she noted was she thought she had   pureed it too much, so it was a smoother texture as opposed to the restaurant version which a bit thicker and chunkier.

Delicious, nonetheless.

This recipe is also versatile in that oysters can be added for a nice rendition of "Rockefeller Soup".

YOU WILL NEED:
1 T. olive oil
1/2 c. red onion (small dice)
1/2 celery (small dice)
1/2 cups carrots (small dice)
4 cloves of garlic, minced
4 cups of chicken stock
1 (10 oz. package) frozen chopped spinach
1 (14. oz. can ) artichoke hearts (quartered)
4 oz. cream cheese1/2 cup heavy cream
2 oz. Parmesan cheese
2 0z. mozzarella cheese
6 slices bacon, cooked and crumbled
reserve bacon grease
1 oz. anisette, optional
salt and pepper to taste

DIRECTIONS:

Saute mirepoix (onions, celery and carrots) in oil and reserved bacon grease until tender (7-10 min.)
Add garlic and saute' (about i minute)
Add chicken stock, spinach and 1/2 artichoke hearts.
Increase heat to med.-high and let simmer (5 minutes)
Reduce heat to med. and puree with an immersion blender.
Add cream cheese, Parmesan, mozzarella and heavy cream, stirring until incorporated. Salt and pepper to taste.

Garnish with crumbled bacon, diced red onion, and sun-dried tomatoes. Serve (or garnish with ) toasted crusty bread.

Her grand baby, "Little Man" liked it too!


Little Man before:




Little Man during:



Little Man after:




Give it a try.

Mexican Soup

Another delicious soup that would be perfect to help you celebrate Cinco de Mayo or any time you feel like you need to spice up your recipe rotation.

I made this for supper and everyone at the table had a second bowl!

That's my gauge of the success of a recipe.

You will need:

1 lb. ground beef
1 c. chopped onion
2 garlic cloves. minced
2 16 oz. cans light red kidney beans, rinsed and drained
1 (15 oz.) can diced tomatoes with mild green chiles (rotel), Undrained
1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
1 (14 oz.) can beef broth
2 c. yellow and white frozen whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh cilantro

Toppings:
Sour cream
chopped fresh cilantro

DIRECTIONS:

Brown ground beef, onion and garlic in lg. dutch oven over med-high heat. Stir in beans, and next 8 ingredients., and 4 c. water. Bring to a boil over med. high heat. Cover, reduce to low and simmer 30 minutes. Stir in cilantro just before serving.

*I served this with Thin Mexican Cornbread, with totilla chips and dip for an appetizer.

I'll feature the recipe for Mexican cornbread tomorrow.