Soup
Soups
Chicken and Black Bean Soup
Serves 4 – 6
Ingredients
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
2 boneless, skinless chicken breasts (total weight about 10 oz), cubed
6 cups water, vegetable or chicken stock
1 32 oz can diced tomatoes
2 15 oz cans of black beans
3 large carrots, diced (about 2 cups)
1 tablespoon dried thyme or rosemary
Directions
1. In a large soup pot, heat olive oil on med-high until almost smoking. Add onions and cook until translucent, about 5 minutes. Stir frequently to prevent sticking and burning.
2. Add the cubed chicken and cook, stirring occasionally when one side gets browned. Cook until the edges are browned on most sides.
3. Add the water or stock and stir, scraping up anything stuck on the bottom of the pan.
4. Add the tomatoes, black beans, carrots and thyme or rosemary.
5. Season with salt and pepper to taste.
6. Heat to a boil, cover and reduce heat to med-low (soup should be simmering). Cook until carrots are tender but not mushy, about 20 minutes.
Chicken and Black Bean Soup.pdf
Quick Minestrone Soup
Serves 4-6
Ingredients
2 teaspoons olive oil
1 medium onion
2 zucchini
2 carrots
1 can (28 oz) chopped tomatoes
1 can (15 oz) beans (your choice: kidney, cannellini, navy, black)
6 cups water, vegetable or chicken stock
½ teaspoon dried thyme
2 teaspoons salt
1 teaspoon pepper
Directions
1. Prep: Chop onion finely. Quarter zucchini and carrots the long way. Cut across into ½ inch chunks.
2. Heat olive oil over medium in soup pot. Add onions and cook until sweating and translucent, about 6 minutes.
3. Add chopped carrots and zucchini and sauté for 2 minutes.
4. Raise temperature to high and add tomatoes, beans, stock, thyme, salt and pepper until the soup boils.
5. Cover and reduce heat to maintain a simmer. Cook for 20 minutes. Adjust seasoning to taste.
Serve with a sandwich or salad to make a full meal.
Classic Chicken Soup
Note: the following chicken soup recipe serves as the base for the remaining recipes. Make a big pot of this and keep frozen in smaller portions; then just add the new ingredients at step 6 for a quick meal on a cold night.
Ingredients
1 3½ to 4 lb chicken (whole)
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 ½ teaspoons kosher salt
1 teaspoon whole black peppercorn
Directions
1. Rinse the chicken inside and out and pat dry with paper towels. Place the chicken in a large pot.
2. Cut 3 of the carrots and 2 of the celery stalks (including leaves) into 1-inch pieces. Add the carrots, celery and onion to the pot with the salt and peppercorns. Cover everything with cold water.
3. Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through – about 30 minutes.
4. Thinly slice the remaining carrots and celery and set aside.
5. Transfer the chicken to a bowl and let cool.
6. Strain the broth and discard the vegetables. Return the broth to the pot. Add the sliced carrots and celery and simmer until tender – about 10 minutes.
7. When the chicken is cool enough to handle, pull the meat off the bones and add it to the soup. Ladle into bowls.
Classic Chicken Soup.pdf
Egg Drop Soup
Ingredients
1 3½ to 4 lb chicken (whole)
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 ½ teaspoons kosher salt
1 teaspoon whole black peppercorns
1 cup long grain white rice
2 eggs, lightly beaten
4 scallions, thinly sliced (white and green parts)
Directions
1. Rinse the chicken inside and out and pat dry with paper towels. Place the chicken in a large pot.
2. Cut 3 of the carrots and 2 of the celery stalks (including leaves) into 1-inch pieces. Add the carrots, celery and onion to the pot with the salt and peppercorns. Cover everything with cold water.
3. Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through – about 30 minutes.
4. Thinly slice the remaining carrots and celery and set aside.
5. Transfer the chicken to a bowl and let cool.
6. Strain the broth and discard the vegetables. Return the broth to the pot. Add the sliced carrots, celery and rice and simmer until tender – about 10 minutes. Slowly stir in the beaten eggs and pull a chopstick or fork through the eggs to make strands. Cook until the egg is no longer runny.
7. When the chicken is cool enough to handle, pull the meat off the bones and add it to the soup. Add the sliced scallions. Ladle into bowls.
Egg Drop Soup.pdf
Garden Soup
Ingredients
1 3½ to 4 lb chicken (whole)
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 ½ teaspoons kosher salt
1 teaspoon whole black peppercorns
2 large tomatoes, chopped
6 cups spinach leaves (whole baby leaves or chopped full leaves)
24 leaves fresh basil
Directions
1. Rinse the chicken inside and out and pat dry with paper towels. Place the chicken in a large pot..
2. Cut 3 of the carrots and 2 of the celery stalks (including leaves) into 1-inch pieces. Add the carrots, celery and onion to the pot with the salt and peppercorns. Cover everything with cold water.
3. Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through – about 30 minutes.
4. Thinly slice the remaining carrots and celery and set aside.
5. Transfer the chicken to a bowl and let cool.
6. Strain the broth and discard the vegetables. Return the broth to the pot. Add the sliced carrots, celery and tomatoes and simmer until tender – about 10 minutes.
7. When the chicken is cool enough to handle, pull the meat off the bones and add it to the soup. Stir in spinach and basil and cook until the spinach wilts – about 1 minute. Ladle into bowls.
Garden Soup.pdf
Mediterranean Chicken Soup
Ingredients
1 3½ to 4 lb chicken (whole)
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 ½ teaspoons kosher salt
1 teaspoon whole black peppercorns
1 10ox box couscous
1 cup Kalamata olives, pitted and chopped
1 cup fresh parsley leaves
1 15 oz can chickpeas, drained and rinsed
1 lemon, quartered
Directions
1. Rinse the chicken inside and out and pat dry with paper towels. Place the chicken in a large pot.
2. Cut 3 of the carrots and 2 of the celery stalks (including leaves) into 1-inch pieces. Add the carrots, celery and onion to the pot with the salt and peppercorns. Cover everything with cold water.
3. Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through – about 30 minutes. 4. Thinly slice the remaining carrots and celery and set aside. 5. Cook couscous according to package directions. Add the olives and parsley to the cooked couscous and divide among the bowls.
6. Transfer the chicken to a bowl and let cool.
7. Strain the broth and discard the vegetables. Return the broth to the pot. Add the sliced carrots and celery and simmer until tender – about 10 minutes.
8. When the chicken is cool enough to handle, pull the meat off the bones and add it to the soup. Stir in the chickpeas and squeeze the lemon into the soup. Ladle into bowls over the couscous.
Mediterranean Chicken Soup.pdf
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