OhYaGood

Whole Food Lover + Recipe Hacker

Chicken Soup

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chicken_soup_loI worked at a public relations firm years ago that used to do recipe testing for Kitchen Aid. It was an admin job and I frequently sifted through recipes that made it through loads of testing and were winners for their cookbooks. It’s really where my obsession with cooking and recipes began. The chicken noodle soup was the first recipe I tried that came from working there. I still have the 8 1/2 x 11 white paper printout that is three hole punched and lives in a black binder. Nerd.

This recipe is similar but excludes the noodles and uses a whole chicken so the broth is good and fatty. Perfect for a chilly day or when your entire family is sick, like mine. Why hasn’t anyone came up with a homemade chicken soup delivery service. Seriously. When I’m sick, THIS is what I want.

Chicken Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 whole chicken 4-5 lb
  • 4 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, light green sliced cross wise
  • 1 onion, diced
  • 2 tsp or 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp lemon juice
  • 1 Tablespoon salt (more or less depending on your preference)
  • fresh cracked pepper
  • 6 cups water
Instructions
  1. Place all ingredients into a slow cooker and cook for 6 hours on low OR into a pressure cooker and set the manual setting to 15 minutes

 

Tomato Pumpkin Soup

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tomato_pumpkin_soup_lo

October. You are so good to me. Our anniversary and my birthday all in one little cozy month. Naturally, my favorite month. I’m a sucker for the weather, Halloween celebrations and of course, the food. Pumpkin, squash, stews and soups make me so happy this time of year.

Once the temps drastically dropped last week, I took to the kitchen to explore a soup that’s been so hard to recreate since going dairy-free. The all-mighty classic, tomato. I’ve tried, unsuccessfully in the past to get the richness and flavor or creamy tomato soup but adding coconut milk just didn’t cut it for me. I searched my pantry for an alternative. A-ha! Canned pumpkin. An obvious choice after picking up an entire crate at Costco to add some depth and sweetness. Plus, there’s a little booze to give it that extra umph. If you’re wanting a boost of protein, I added andouille sausage to a batch.

Tomato Pumpkin Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 Tablespoon avocado or olive oil
  • 2 garlic cloves, finely diced
  • 1 large stalk of celery, diced or ½ cup
  • 1 large carrot, diced or ½ cup
  • 1 medium onion, diced
  • 1 can diced fire roasted tomatoes (I used Muir Glen)
  • 1 can pumpkin puree (I used organic)
  • ½ cup light coconut milk
  • 2 teaspoons bourbon (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch of cayenne pepper
  • 1½ Tablespoon maple syrup
  • 2 teaspoons lemon juice
Instructions
  1. Coat a dutch oven or large pot with oil
  2. Cook garlic, celery, carrots and onion over medium heat for about 10 minutes
  3. Add tomatoes, pumpkin, coconut milk, bourbon, spices, syrup and lemon juice and bring to a boil
  4. Bring the temperature to medium-low and let simmer for 10 minutes
  5. Use an immersion blender to puree to your preference or blend in batches carefully

Pizza Soup

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Pizza_SoupThis recipe might break the internet. Pizza Soup seems so wrong but I can attest, it is sooooo right. Oddly enough, it is derived from a recipe my Grandma used to make. However, don’t picture the kind of Grandma that spent hours in the kitchen perfecting beautiful, delicious dinners. No, my Grandpa was that person, but after he passed away, my Grandma was forced to get creative in the kitchen. I’m not sure where the recipe came from. She may have developed it on her own but she gave it to me typed on an 8 1/2 x 11 sheet of computer paper. Again, not the old tatter recipe card you might imagine.

The soup is a great alternative to chili and tastes just like pizza for all of your dairy-free, gluten-free’ers like me who are deprived. The girls had a sprinkle of mozzarella on theirs for good measure and devoured it. It’s also Whole30 compliant if you use meat and canned items without sugar or additives. So without further or do, make this tonight, with some stinky garlic bread if you can. 😉

Pizza Soup
 
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Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 cups italian sausage, I used a mild pork
  • 2½ cups water
  • 1 15 oz can pizza sauce, (Muir Glen is sugar-free)
  • 1 15 oz can diced tomatoes, (Muir Glen fire roasted is also sugar-free)
  • 1 medium onion, diced
  • 1 cup button mushrooms, diced
  • 1 bell pepper, diced (I used half green, half red)
  • 1 medium zucchini, diced
  • 2 oz or about 12 slices, cut up pepperoni (Applegate is sugar-free)
  • ½ tsp oregano
Instructions
  1. Brown the sausage over medium heat in a dutch oven or soup kettle for about 10 minutes.
  2. While that is cooking, prepare the veggies
  3. Remove the sausage and let the oil drain on a paper towel lined plate
  4. If the sausage had high fat content, remove some of the oil from the pan so there is only a coating to sauté the vegetables
  5. Add onion, mushrooms, peppers and zuchinni to the oil and cook over medium heat for about 10 minutes or onions are transluscent
  6. Add the water, pizza sauce, tomatoes, sausage, pepperoni and oregano and bring to a boil.
  7. Turn heat down to a simmer for 20 minutes and serve

 

Sausage & Kale Soup

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sausage kale soupOh how funny the creative process can be. As you may have noticed, I took a little break from posting after Thanksgiving. I just wasn’t feeling it in the kitchen like I normally do. Most of my recipes were turing out mediocre and frankly, I was feeling lazy. Yesterday was a complete shift from that. I wasn’t really in the mood to cook what I had planned but I knew the rest of my family could use some good homemade soup to combat their colds. So, I opted for a quick soup recipe and ended up spending most of the night in the kitchen having fun with a few new creations. I have fond memories during my art school days staying up to the crack of dawn, working tirelessly on projects because you just. can’t. stop.

I made this soup for a new momma not too long ago and thought something was missing. Lo and behold, the addition of the egg. Just like in a hot bowl of ramen. There’s probably a more technical way to doing it but I found the microwave easy enough. Soup for breakfast anyone?

Sausage & Kale Soup
 
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Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • ¾ lb sausage of your liking (I used italian pork links and removed the casing)
  • 2 bay leaves
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 large russet potatoes, diced (peeled if preferred)
  • 1 bunch kale, dino or lacinato, stems removed and coarsely chopped
  • ½ teaspoon dried rosemary or oregano
  • salt and pepper
  • chili fake (optional)
  • 4-6 large eggs
Instructions
  1. Add oil to a soup kettle or dutch oven over medium heat. Add onion and cook till softened.
  2. Add garlic and cook for another minute. Add sausage and bay leaves (Remove from casing if using links).
  3. Cook until brown, about 10 minutes.
  4. Add stock, water and potatoes and bring to a boil.
  5. Lower heat to a simmer and add kale, rosemary, salt and pepper, and chili flake, if using. Add more warm water if kale isn't mostly submerged.
  6. Cook for another 20-30 minutes, or until potatoes are soft and kale is tender.
  7. Scoop each serving into a microwave-safe bowl and carefully place an egg on top of the soup.
  8. Microwave each bowl on high for 1½-2 minutes or until the egg whites turn white and the egg is to your liking.

 

Thai Chicken Coconut Soup

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Thai Coconut Chicken SoupCold and rainy weather means soup in this house. It makes it smell so good, cooking all afternoon. Plus, being able to just walk away while the magic happens makes evenings so much easier.

I used to cook Asian food quite often until I had to avoid soy. I miss it so much but have found satisfaction through other dishes like curries, coconut flavors and fish sauce. This recipe was a quick creation when I specifically wanted a soup with some heat. It turned out perfectly.

Thai Chicken Coconut Soup
 
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Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 1 lb chicken breast, cubed
  • 4 cups chicken, veggie or bone broth
  • 1 med onion, diced
  • 2 med carrots, diced
  • 1 med celery stick, diced
  • 2 cups button mushrooms, sliced
  • 1 T fresh ginger, grated
  • ½ canned coconut cream
  • 1 teaspoon ground coriander
  • juice of one lime
  • ½ teaspoon fish sauce
  • 1 teaspoon salt
  • (optional) chipotle pepper or red chili flake
  • a bunch of cilantro
Instructions
  1. Heat oil in large pot over medium heat
  2. Add onion, carrots and celery and sauté for 5 minutes
  3. Add mushrooms and ginger and sauté for another 5 minutes
  4. Add broth and bring to a boil
  5. Add chicken and lower heat to a simmer
  6. Cook for 10 minutes
  7. Add coconut cream, coriander, lime, fish sauce and salt
  8. Serve with cilantro and a dash of chipotle or chili flake

 

Beanless Chili

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Beanless_Chili

The minute the weather cools, I make a batch of chili. My recipe for years, that has even won me a chili cook-off or two (oh ya!) was in need of an upgrade. I wanted to incorporate more veggies into it, omit the beer, minimize the sugar and try it without beans. Sounds like I would be ruining it however, the results were outstanding! I didn’t even miss the beans but I could see adding them in again when I can tolerate them. What I did miss were leftovers. Hermpf.

Beanless Chili
 
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Recipe type: Soup
Cuisine: American
Serves: 6-8
Ingredients
  • 1 lb of sirloin steak, cubed
  • 1 lb of ground beef
  • 1 med onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 red, yellow or orange pepper, seeded and diced
  • 2 (6 oz) cans tomato paste
  • 1 (14.5 oz) can diced tomatoes with garlic (or you can add garlic separately)
  • 1 c dark roast coffee
  • 1½ c broth (beef, chicken, veg or bone)
  • ⅛ c maple syrup
  • 1 T molasses
  • 3½ T chili powder
  • 1 T cumin seeds
  • 1 T unsweetened cocoa
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon of salt
  • (optional) 1 t cayenne pepper
  • (optional) 1 fresh hot chili, such as serano, padron, etc. seeded and minced
Instructions
  1. Heat oil in a dutch oven or large pan over medium heat.
  2. Add sirloin to the pan, spaced out and carefully not to overcook.
  3. Remove from pan into a separate bowl.
  4. Add a sprinkle of cumin to toast for a minute.
  5. Add onion, carrots, celery, sweet pepper and hot pepper if using to the pan.
  6. Once softened, add the ground beef.
  7. Brown the beef and add the tomato paste and cook for a minute.
  8. Add ½ c broth to deglaze the pan.
  9. Add the sirloin back, canned tomatoes, coffee, remainder of the broth, maple syrup, molasses, chili powder, cumin, cocoa, oregano, coriander and salt.
  10. Let simmer on low for at least an hour. Stir occasionally.
  11. Garnish with avocado, cilantro, tortilla chips, cheese, sour cream, whatever sounds good.