Classic chicken noodle soup

Classic chicken noodle soup

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces egg noodles
  • 2 tablespoons chopped fresh parsley (optional)

Instructions:

  1. Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth, onion, carrots, celery, thyme, bay leaf, salt, and pepper. Bring to a boil over high heat.
  2. Reduce the heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and set it aside to cool. Discard the bay leaf.
  4. Add the egg noodles to the pot and cook for 8-10 minutes, or until the noodles are tender.
  5. Meanwhile, shred the chicken using two forks or your fingers.
  6. Once the noodles are cooked, add the shredded chicken and parsley (if using) to the pot and stir to combine.
  7. Serve the soup hot. Enjoy!

Tomato basil soup

https://unsplash.com/photos/bvLE5xZDj0w

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  2. Add the crushed tomatoes, chicken broth, and heavy cream to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
  3. Remove the pot from the heat and stir in the chopped basil.
  4. Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the pot.
  5. Season the soup with salt and pepper to taste.
  6. Serve the soup hot, garnished with additional fresh basil if desired. Enjoy!

Beef and barley soup

Ingredients:

  • 1 pound beef stew meat
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until it is browned on all sides.
  2. Add the onion, garlic, carrots, and celery to the pot and cook for an additional 5 minutes, or until the vegetables are softened.
  3. Add the pearl barley, beef broth, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 1 hour, or until the beef is tender and the barley is cooked.
  4. Discard the bay leaf. Season the soup with salt and pepper to taste.
  5. Serve the soup hot. Enjoy!

Minestrone soup

https://unsplash.com/photos/5eROVOJW2bA

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup small pasta, such as ditalini or elbow macaroni
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, celery, zucchini, and squash and cook until the vegetables are softened, about 5 minutes.
  2. Add the diced tomatoes, kidney beans, pasta, vegetable broth, water, basil, and oregano to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the pasta is cooked.
  3. Season the soup with salt and pepper to taste.
  4. Serve the soup hot. Enjoy!

Butternut squash soup

Ingredients:

  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • salt and pepper, to taste
  • optional: 1/2 cup heavy cream, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. On a large baking sheet, toss the butternut squash, onion, and garlic with the olive oil. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
  3. Transfer the roasted vegetables to a large pot and add the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
  4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender or food processor and puree it in batches.
  5. Season the soup with salt and pepper to taste. If you’d like a richer, creamier soup, you can stir in the heavy cream, nutmeg, and cinnamon.
  6. Serve the soup hot, garnished with a sprinkle of nutmeg or a drizzle of cream, if desired. Enjoy!

Note: You can also make this soup in a slow cooker. Simply roast the vegetables as directed in step 2, then transfer them to the slow cooker with the broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Puree the soup as directed in step 4 before serving.

Split pea soup

Split pea soup

Ingredients:

  • 1 pound dried green split peas, rinsed and picked over
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 clove garlic, minced
  • 1 ham bone or 2 cups diced ham
  • 8 cups chicken or vegetable broth
  • 2 bay leaves
  • salt and pepper, to taste
  • optional: 1 cup diced potatoes, 1/4 cup chopped fresh parsley

Instructions:

  1. In a large pot, combine the split peas, onion, celery, carrots, garlic, ham bone (if using), broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the peas are tender.
  2. If using diced ham, add it to the pot during the last 30 minutes of cooking.
  3. If using potatoes, add them to the pot during the last 20 minutes of cooking.
  4. Remove the ham bone from the soup (if using) and discard it. Remove the bay leaves.
  5. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender or food processor and puree it in batches.
  6. Season the soup with salt and pepper to taste. If desired, stir in the chopped parsley before serving. Serve the soup hot, garnished with additional parsley, if desired. Enjoy!

Note: You can also make this soup in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Puree the soup as directed in step 5 before serving.

Mushroom soup

https://unsplash.com/photos/3mS4I0GJ3TQ

Ingredients:

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 pound fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • salt and pepper, to taste
  • optional: 1/4 cup heavy cream, 2 tablespoons chopped fresh parsley

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the mushrooms and garlic and cook until the mushrooms are tender, about 5-7 minutes.
  3. In a small bowl, whisk together the broth and flour until the flour is dissolved. Pour the mixture into the pot with the mushrooms and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the soup has thickened.
  4. Stir in the milk and cook for an additional 5 minutes, or until the soup is heated through.
  5. Season the soup with salt and pepper to taste. If you’d like a richer, creamier soup, you can stir in the heavy cream.
  6. Serve the soup hot, garnished with chopped parsley, if desired. Enjoy!

Note: You can use any type of mushroom in this recipe. White button mushrooms, cremini mushrooms, and shiitake mushrooms all work well. You can also mix and match different types of mushrooms to create a more complex flavor. If you’d like a more robust soup, try adding a few tablespoons of dry sherry or white wine to the pot with the mushrooms.

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