Traditional (mostly) Chicken Soup

4 cups chicken stock or broth

4 cups water

8-10 (approx) bone-in (skin-off) chicken thighs or 2-3 bone-in (skin-off) chicken breast halves

4 carrots, peeled and diced small

5 stalks celery, diced small

3 onions, peeled and diced

6 oz (approx) frozen peas (optional)

salt and pepper to taste

 

  1. In a large soup pot, add the chicken and cold water and cold (or room temp) stock.  Bring to a boil, and simmer until the chicken is cooked through, approximately 25-35 minutes.  When the chicken is cooked, removed from pan, and cool to room temperature. While it’s cooking, with a spoon, skim the brown-ish foam from the surface of the liquid.
  2. While the chicken is cooking, peel and cut the vegetables (except the peas).  Add them to the pot when the chicken is removed.  Simmer for 15-20 minutes, or until cooked to your liking.
  3. While the veg is cooking, cut or shred the chicken.
  4. When the veg is cooked, put the chicken back in the pan, with the peas, and bring back to a simmer.  Adjust the flavor with salt and pepper to taste.

 

Makes 6-8 servings.

 

If you can, cool the soup overnight in the fridge, and skim any fat off the top the next day.

Wicked Fast Chicken Soup

1-2 tablespoons canola oil

1 cup cooked chicken, cubed or shredded (approximately equivalent to one chicken breast half)

2 carrots, peeled and chopped

1 celery stalks, chopped

1 onions, peeled and chopped

1 quart chicken stock (organic and low sodium, if possible)

1 cup peas (if using frozen, try to thaw first)

salt and pepper to taste

 

  1. In a large saucepan (or a stock pot), over a medium heat, add the oil, and then the vegetables.  Sauté until the vegetables are cooked through (especially the carrots), 10-15 minutes.
  2. When the vegetables are cooked to your liking, add the stock, and bring to a boil.  Add the chicken and peas, and reduce the heat to a simmer.
  3. Season to taste with salt and pepper.

 

Makes 4 servings

 

NOTES:

  • The smaller you chop the carrots, celery, and onions, the faster they’ll cook.
  • Keep a cup of water by the stove to add, a couple of tablespoons at a time, as needed to keep the vegetables from sticking or burning
  • To speed the cooking of the vegetables, put a lid on the pan.  But make sure you check it frequently to prevent the vegetables from burning.

Sausage and Kale Soup

  • 1 ½ pounds sweet Italian sausage, cooked and diced
  • 1 14 oz can diced or whole tomatoes
  • 2 quarts chicken stock (or 1 quart stock and 1 quart water)
  • 2 onions, peeled and diced
  • 4 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 large potatoes, peeled and diced
  • 2 bunches of kale, rinsed and chopped (large pieces are fine)
  • salt
  • pepper
  • parmesan cheese, grated
  1. In a large stockpot, add the stock and tomatoes, and bring it to a simmer
  2. Add the onions, carrots, and celery to the stock, and bring it to a simmer.  Simmer until he carrots are partially cooked through, approximately 10 minutes
  3. Add the potatoes, and simmer for 5 minutes
  4. Add the chopped kale, and simmer until all of the vegetables are cooked through.
  5. Add the cooked sausage, bring to a simmer, and season to taste with salt and pepper.
  6. Serve with grated parmesan cheese

Yield:  Makes 6-8 servings.

NOTE:

  • all of the dicing of the vegetables (except the kale) and sausage should be small, spoon-sized
  • All of the simmering should be done with the stockpot covered

Butternut Squash Soup

Details
  • Prep Time: 20 min
  • Cook Time: 90 min
  • Ready Time: 1 hour, 50 min

Servings

6 servings

Ingredients

  • 1 butternut squash, roasted see note below
  • 3+ tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 6 cups chicken or vegetable stock
  • salt
  • black pepper
  • cup sherry

Directions

  1. In a large stock pot, over a medium heat, add the olive oil, and then the onion, carrot and celery.  Sautee for 5 minutes, until the vegetables begin to brown.
  2. Add the stock, and bring to a boil.  Simmer for 15-20 minutes, or until the vegetables are cooked and soft.
  3. Add the cooked squash, and puree in a blender, food processor, or with a stick/immersion blender.  Add the sherry (optional), and simmer fr 5 minutes.
  4. Season to taste with salt and pepper.
  • To roast the squash: preheat the oven to 400º.  On a cutting board, CAREFULLY split the squash in half length-wise.  Remove the seeds with a large spoon, and discard.  Lightly oat the cut-side of the squash with olive oil or Pam spray, and sprinkle with salt and pepper.  Place the squash cut-side down on a sheet pan, pierce the skin (the squash’s, not yours) a few times with a paring knife.  Roast in the oven until the squash I cooked through (and mushy), approx 45-60 minutes.  Remove from oven, and peel the squash when it’s cool enough to handle.
  • Other spices that work well are cinnamon, cumin, and whatever you might like
  • Yes, canned squash will work with this too

Pea Soup

NOTE: if you’re making this soup with leftover turkey (and turkey stock), skip the step with simmering the chicken pieces. Just add the cooked, cut-up turkey at the end, after the vegetables are cooked.

Details
  • Prep Time: 20 min
  • Cook Time: 120 min
  • Ready Time: 2 hour, 20 min

Servings

6 servings

Ingredients

  • 8 cups chicken or turkey stock or 4 cups stock with 4 cups water
  • 12 bone-in, skinless chicken thighs OR 4 none-in, skinless chicken breast halves (unless you’re using cooked turkey…)
  • 1 pound dried green peas
  • 4 carrots peeled and diced small
  • 2 medium onions peeled and diced small
  • salt and pepper to taste

Directions

  1. In a large soup pot, add the chicken and stock.  Uncovered, bring to a boil, and simmer until the chicken is cooked through, approximately 25-35 minutes.  When the chicken is cooked, removed from pot, and cool to room temperature.
  2. Add the dried peas to the hot stock, and simmer, covered, for approximately 1-1 ½ hours, or until the peas are soft and mushy.  You might have to add water to the pot if the liquid seems to thick.
  3. While the peas are cooking, peel and cut the vegetables.  Add them to the pot when the peas are cooked through.  Simmer for 15-20 minutes, or until cooked to your liking.
  4. While the veg is cooking, cut or shred the cooked chicken.
  5. When the veg is cooked, put the cooked chicken back in the pot, and bring back to a simmer.  Adjust the flavor with salt and pepper to taste.