Flu Season Chicken Soup Recipe
If you’re like me & struggling with this year’s flu season, you just want to crawl into bed & never come out until your throat is back to some normal human level. But while you’re under those covers, have someone tempt you with this throat-happy Chicken Soup recipe, sure to warm the spirits & kick out those lasting flu symptoms. Enjoy & feel better!
Ingredients:
- Canola oil spray
- 1 of each: turnip, parsnip, carrot cut into chunks
- 1 med. onion, peeled and cut in half
- 2 skinless chicken breasts (with bones) rinsed and dried
- 4 - 6 whole peppercorns
- 4 - 6 whole cloves
- 2 - 4 cloves garlic, peeled and mashed with the flat side of a knife
- 1 tsp. fresh (or 1/2 tsp. dried) thyme, marjoram, or tarragon
- 1 lg. bay leaf
- Salt and freshly ground black pepper
- 6 c. (about) fat-free, reduced-sodium chicken broth
What’s Next:
Coat the bottom of a large pot with canola oil spray. Heat over high heat. Add turnip, parsnip, carrot and onion. Saute, stirring occasionally, until vegetables are lightly browned, being careful to avoid burnt spots. Transfer them to a bowl or dish and set aside.
Respray the pot and heat on medium-high. Add chicken and saute, turning often, until lightly browned. Cover the pot, reduce heat to low and cook about 10 minutes.
Return vegetables to the pot. Add peppercorns, cloves, herbs, garlic, a generous pinch of salt and enough broth to cover contents about two inches. Bring mixture to a boil and immediately reduce heat to a simmer. Do not allow soup to boil, which produces a muddy flavor and an off-putting, cloudy liquid. While the soup is simmering, occasionally skim off the foam that accumulates on top of the broth.
Cook soup, adjusting heat so broth continues to simmer gently. Add more broth if the liquid no longer covers the chicken and vegetables. Simmer until chicken is tender and almost falling off the bone, about 2 hours.
Transfer cooked chicken to a large dish. Strain broth into a large pot. Transfer any pieces of chicken in the strainer to the pot. Discard vegetables, garlic, spices and herbs. (All their flavor is now in the broth. Fresh vegetables can be added later if desired.) When chicken is cool enough to handle, remove from the bones, cut into bite-sized pieces and add, along with any juices, to soup. Discard bones.
Heat soup until hot. And now serve to that person hiding under the covers!
Rachael Ray’s Hungarian Sausage & Lentil Soup Recipe
OK, OK, OK. I know I have been on a celebrity chef Rachel Ray kick lately, but with EVOO actually being added to the dictionary, I couldn’t resist. This 30 Minute Meal Hungarian Sausage & Lentil Soup recipe will make your guests sit up & take notice! The delectable flavors in this recipe blend together marvelously & sit on your tongue with deliciousness. Made with that famous EVOO, you can’t go wrong! Enjoy!
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lbs bulk hot Italian sausage
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 2 portabello mushrooms, gills scraped out, chopped
- 1 cup carrots, shredded
- 1 cup lentils
- 1 large starchy potato, peeled and chopped
- S & P
- 1 bay leaf
- 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
- 3 sprigs fresh rosemary, intact on stems
- 1 (14 ounce) can chopped fire roasted tomatoes or regular diced tomatoes
- 6 cups chicken stock
- 1 (10 ounce) box frozen spinach, thawed and drained
What’s Next:
In a medium sized pot, simmer lentils in chicken stock.
In a second pot, sautee sausage in olive oil.
Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don’t worry about the woody rosemary stems - the leaves will fall off as it cooks.
Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
Combine the two pots.
Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
Gordon Ramsay Lightly Spiced Butternut Squash Soup
We all can’t make it to a Gordon Ramsay restaurant, be it London, Tokyo or New York City. And that’s why we have to sometimes have to cook it up ourselves. Try on this celebrity chef Ramsay Lightly Spiced Butternut Squash Soup, it’s a great winter warmer-up!
Ingredients:
- 2 tbsp olive oil
- Few knobs of butter
- 2 onions, peeled and chopped
- 2 bay leaves
- Sea salt and freshly ground black pepper
- About 1 litre hot chicken stock
- 1 heaped tsp mild curry powder
- 1 large butternut squash, peeled and cut into small pieces
- 2 apples, cored and sliced with skin on
- 4-6 thin rashers of pancetta, halved
- Small handful of coriander, leaves chopped
What’s Next:
Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.
Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelized.
Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes.
Meanwhile, lay the pancetta in a single layer in a hot nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn over to cook the other side. Drain on kitchen paper and allow to cool slightly.
Fish out and discard the bay leaves. In batches, purée the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped coriander and a slice of crispy pancetta on top.
Now, that wasn’t too hard, was it?
Asian Chicken Soup Recipe with Shiitake Mushrooms
OK, I’ve been struggling with one of those season-changing sore throats recently. So I’m going to try & soothe my suffering with this Asian Chicken Soup Recipe with Shiitake Mushrooms. Nothing is better on a sore throat than good, hot soup. Enjoy!
Ingredients:
- 1.5 cups chicken stock
- 1 Star anise
- Half of a ginger, thinly sliced
- 1 pound chicken breasts
- 1 bunch baby bok choy, trimmed
- 1 cup shiitake mushrooms, quartered
- 1 cup snow peas, trimmed, halved diagonally
- 1 tablespoon Chinese rice wine
- 1 cup trimmed bean sprouts
- Lime wedges and freshly sliced red chili, to serve
What’s Next:
Place stock, star anise and ginger in a large saucepan and bring to the boil. Add the chicken, return to the boil, then reduce the heat to low, cover and gently simmer for 10 minutes or until chicken is cooked through. Remove chicken from pan and set aside to cool slightly.
Place the bok choy, mushrooms and snowpeas in the broth, add the Chinese rice wine. Shred chicken and divide, with bean sprouts, between four bowls. Top with the hot broth and vegetables. Serve with fresh lime and chili on the side.
Italian Zucchini Soup Recipe
Now, you know I like to drown my Monday sorrows in a cup of soup, and today is no exception. I just discovered this delicious Italian Zucchini Soup recipe and it fits the Monday blues bill for sure. Enjoy & chin up.
Ingredients:
- ½ lb Grounded pork
- ½ Tablespoon fish sauce
- ½ Tablespoon sugar
- ¼ Teaspoon black pepper
- 2 Stalks green onion, minced
- 4 Cups water
- 2 Medium size Zucchini, approx 1 ½ lbs, peeled and sliced
- 1 Tablespoon fish sauce
- ½ Tablespoon sugar
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- A handful of chopped cilantro
What’s Next:
In a small bowl- mix grounded pork with fish sauce, sugar, black pepper and onion, then using your hands to makes small meatballs, set aside.
Get some water boiling in a soup pot. Drop meatballs in to boiling water. When meatballs are fully cooked (about 5 minutes), add zucchini.
Add fish sauce, sugar, salt and black pepper. Top with cilantro & you’re ready to serve with a side of rice or some hot, yummy bread.
Cold Broccoli Soup Recipe
Let’s help poor, crazed football fan Scott Campbell get a little more variety in his diet. This Cold Broccoli Soup recipe is a perfect summer companion, goes great with a good sourdough bread. Enjoy.
Ingredients:
- 2 heads of broccoli
- 1 onion, chopped
- 2 cups chicken stock
- 2 slices of white bread
- 1 bunch of chives
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Grated nutmeg
- Salt and pepper
- A handful of crushed walnuts
- 2 tablespoons heavy cream
What’s Next:
Cut the broccoli heads into pieces. Chop the onion finely and cook it in the butter in a large saucepan over low heat, without letting it brown.
Add the chicken stock and bring to a boil. Add the broccoli and cook uncovered over medium heat for 5 minutes.
At the end of the cooking time, add the chopped chives and the bread. Season with salt and pepper.
In a blender, combine everything, gradually adding the olive oil, until smooth and creamy. Refrigerate for 30 minutes. Serve with the cream and grated nutmeg.
Cooking with Red Stripe Beer Chili Recipe Winner
Recently Jamaica hosted the Red Stripe Reggae Sumfest Cooking with Red Stripe Contest & my were there some interesting recipes submitted.
From Red Stripe dip, to beer chowder, to Red Stripe chili, all of the recipes were creative, though some not very tasty. The clear winner of the recent competition was Siri Henriques-Brown who placed first with her Red Stripe Chilli.
I was able to make the red Stripe Chili last night as a surprise Jamaican dinner for my husband. We give the recipe two palates up! Enjoy & congratulations to Siri.
Ingredients:
- 2 pounds ground pork, beef or chicken (minced)
- 1 large onion, diced
- 6 garlic cloves, minced
- 1teaspoon thyme, chopped
- 1/2 tablespoon escallion, minced
- Scotchbonnet pepper to taste (should be spicy)
- 2 tablespoons tomato paste
- 1 can red peas, drained
- 1 tablespoon Worcestershire sauce (optional)
- 1 pint Red Stripe beer (at room temperature)
- 2 tablespoons chilli powder
- 1 tablespoon ground pimento
- 1 tablespoon ground oregano
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon olive oil or vegetable oil
- S & P, to taste
What’s Next:
Season meat with onion, garlic, thyme, escallion, scotch bonnet, salt, pepper and dried spices.
Leave to marinate for at least one hour in the fridge. Remove 20 minutes before cooking.
Heat in a large saucepan on medium high and add oil. Add seasoned meat to pan and break up while browning.
Add the Worcestershire sauce then tomato paste.
After one minute of sautéeing, add the red peas then the Red Stripe beer to the pot.
Simmer for about 10-20 minutes and adjust seasoning to taste. Serve hot.
Serving suggestions
• Over white rice or any type of pasta.
• In tacos or tortilla wraps with grated cheese, sour cream, diced tomatoes.
• As a dip with tortilla chips or plantain chips.
Bastille Day Recipe Feast: French Bread & French Onion Soup
Happy Bastille Day! The best way to celebrate is with a French feast, & that’s just what I have for you in a two-part post. First off we’ll take on a Fabulous French Bread recipe & move on to Fantastic French Onion Soup recipe.
Finally in the last post, we will get to my favorites: a Beautiful Beef Bourguignon recipe followed by French Chocolate Mousse. Crepes were covered earlier this week, so click here to check out that post.
Well, off we go on our French Bastille Day feast & celebration.
Fabulous French Bread Recipe:
Ingredients:
- 6 cups all-purpose flour
- 2 1/2 (.25 ounce) packages active dry yeast
- 1 1/2 teaspoons salt
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
What’s Next:
In a large bowl- combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack & serve.
Fantastic French Onion Soup Recipe:
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 large onion, thinly sliced
- 1 tablespoon all-purpose flour
- 2 (14 ounce) cans beef broth
- 1/2 cup white wine
- 1 1/2 cups water
- 2 bay leaves
- 6 slices French bread
- 1 cup shredded Swiss cheese
What’s Next:
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
Eat well & Laugh often! Stay tuned for the next Bastille Day Recipe Feast Post.
Cooking wtih Amy Zucchini Mint Soup Recipe
It’s as summer as summer gets these days with heat that makes your pool all the more inviting & humidity that makes that swimsuit all the more attractive. Soup is primarily a winter craving, but this Zucchini Mint Soup recipe by Cooking with Amy’s Amy Sherman is a wonderful treat topped with cool yogurt or even served chilled. Whatever way you dress up your soup, you’re sure to love this delicious take on zucchini soup. Enjoy!
Ingredients:
- 1 large onion, chopped
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
- 2 cup zucchini, finely grated
- 2 1/2 cup stock (vegetable or chicken)
- 1/4 cup Parmesan cheese
- 2 tablespoon flour
- 1/4 cup fresh mint, sliced
- sour cream or yogurt, optional
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the zucchini and continue to cook for two minutes.
Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.
Queen Victoria Chicken & Ham Soup Recipe
In honor of Queen Victoria day, I thought we would celebrate with this delicious & quick Queen Victoria Chicken & Ham Soup recipe. Enjoy this hearty soup with your favorite slice of bread & call it a meal.
Ingredients:
- 1 tablespoon butter
- 1 teaspoon minced onion
- 1/2 cup mushrooms, chopped
- 1 cup celery, diced
- 4 cups chicken stock
- 1 tablespoon tapioca
- 1/2 cup cooked chicken, chopped
- 1/2 cup cooked ham, chopped
- S & P, to taste
- Sage, nutmeg & onion salt
- 2 hard-boiled eggs, chopped
- 1.5 cups cream
- chopped parsley
What’s Next:
In a large saucepan- melt butter & saute onion. Add mushrooms & celery- cook 10 minutes.
Add stock, tapioca, chicken, ham and seasonings. Cook 20 minutes. Add chopped eggs & cream.
That’s it- you’re done, enjoy!
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