Soup Cooker Recipes for Soups
Soup Cooker Recipes for Soups: Creamy Chicken Soup, Mexican Lime Soup w/ Chicken (Mexican Oregano) + Italian Orzo Spinach Soup Each shared 170,000 + times !
Creamy Chicken Soup
- FOR THE ROUX (to thicken soup…this is made first):
- 4 T flour (consider almond flour or coconut flour as grain free alternatives)
- 2 T olive oil
- 2 T butter – unsalted
- ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
- 2 T butter – unsalted
- 2 T olive oil
- 4 stalks carrots, peeled and chopped
- 2 stalks celery, chopped (opt)
- 1 sweet yellow onion – diced
- 4 cups chicken stock or broth (or a combo) – low salt or unsalted
- 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
- 2 T chicken base granules
- 1 t fresh cracked pepper
- 1 T dried parsley or 2 T fresh parsley
- 3 bay leaves
- 1½ t Herbs of Provence
- ½ teaspoon turmeric (optional)
- ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
- 3 cups rotisserie chicken – cubed or shredded and cooked
- ¼ cup white wine (your favorite)
- shredded gruyere cheese to sprinkle on top after spooning soup into bowls
- start by making the roux (directions above)
- chop the vegetables and set aside until ready to saute.
- In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
- Add all other ingredients including the roux, stir well.
- bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
- Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
- if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
- stir frequently – the soup is milk-based and can burn easily.
- before ready to serve, take out the bay leaves
- pour into bowls and sprinkle with shredded gruyere cheese
- You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
- this soup freezes VERY well Source: http://www.thecookierookie.com/chicken-soup/
Mexican Lime Soup with Chicken (Mexican Oregano)
Serves 4 to 6.
- 3 or 4 limes
- 2 bone-in, skin-on chicken breast halves, each about
- 10 oz.
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. extra-virgin olive oil
- 1 large white onion, chopped
- 5 garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 1/2 tsp. Mexican oregano
- 1 Haas avocado, pitted, peeled and diced
- 2 oz. queso fresco or mild feta cheese, crumbled
Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.
Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.
Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.
Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Source: http://www.williams-sonoma.com/recipe/mexican-lime-soup-chicken.html Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).
Italian Orzo Spinach Soup
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups (about 8 ounces)
DeLallo whole wheat orzo pasta, or other whole wheat pasta
- IDEA: For “pasta” how about “riced”cauliflower, as a grain-free alternative
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 4 cups loosely-packed spinach
- salt and black pepper
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta) (or cauliflower for a Paleo-d version), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the “pasta” is al dente.
- Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm. Source: http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/