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Posts tagged ‘soup’

Rich Chicken Stew

Welcome to Freezer Food Friday. Today’s recipe is a lovely stew that can be served for dinner or prepared ahead for a later dinner. Please share a recipe and link it below.

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Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1.Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2.Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3.With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4.Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

 

 

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Rich Chicken Stew

Welcome to Freezer Food Friday!

It may be nearly Spring, but it still feels like winter here. Soup is a favorite food of mine. Here is a recipe that can be prepared ahead.

Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each | hours

Ingredients
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

Hearty Beef Soup

Welcome to Freezer Food Friday.

Today I have a simple soup that can be made for dinner and the leftovers frozen OR freeze individual servings for later use.

Share your recipe and link it below.

 

Hearty Beef Soup

1 can Rotel tomatoes
2 cans Ranch beans
3 cans minestrone soup
3 cans water (use minestrone soup can)
1 pound ground beef or ground turkey
1 medium onion

Sauté onion and ground beef in large pot. Add Rotel tomatoes, Ranch beans, minestrone soup and water. Simmer for about 30 minutes or until hot on medium heat.

Makes enough for eight. You can also freeze the soup in individual containers to reheat later.

“Homemade” Mexican Soup

I am using leftover Thanksgiving turkey and tossing this in the crockpot:  

 “Homemade” Mexican Soup

1. Pour two 32-oz. cartons of chicken broth into a pot.

2. Buy one of those roasted chickens at the supermarket, take all the meat off, and dump it into the pot.

3. Add two cans of cannellini beans, a big jar of salsa verde, and some cumin.  Let it sit on the stove for an hour.

Bacon Corn Chowder

Here is a recipe that can be prepared and the leftovers frozen ( or prepare a batch just for the freezer ). Share your freezer recipe and link it below!

 

Bacon Corn Chowder

Prep: 10 min.
Cook: 25 min.

6 bacon strips, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water.

Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil).

Refrigerate or freeze leftovers.

Yield: 4 servings

Butternut and Ham Bisque

Butternut and Ham Bisque

This soup features one of fall’s most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Mexican Beef & Black Bean Soup

Mexican Beef & Black Bean Soup

8 oz lean ground beef
1 cup chopped onion
1 tsp dried oregano
1 tsp ground cumin
1 15 oz can corn
1 15 oz can chicken broth
1 cn diced tomatoes with green chiles
15 oz black beans, rinsed
1/2 cup chopped cilantro

Put ground beef, onion, oregano and cumin in a 2- to 3-qt saucepan. Cook, breaking up clumps of beef with a spoon, 3 minutes or until beef is browned. Add corn, chicken broth, diced tomatoes with green chiles, and rinsed black beans; bring mixture to a boil. Reduce heat to low; simmer 5 to 10 minutes for flavors to blend. Stir in 1/2 cup chopped cilantro and serve with crushed corn tortilla chips.

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