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  • Turkey Pot Pie Soup

    How to make Turkey Pot Pie Soup

    Yield: 6 servings

    Prep Time: 10 minutes

    Cook: 30 minutes


    1 tablespoon butter
    1 small yellow onion, diced
    2 celery stalks, diced
    1/4 cup all purpose flour
    2 russet potatoes, peeled and diced
    1 tablespoon chopped fresh sage
    1/2 teaspoon freshly ground black pepper
    2 cups low sodium chicken broth
    1 cup half-and-half
    2 carrots, peeled and diced
    3 cups shredded leftover turkey meat
    1 tablespoon chopped fresh parsley
    1 1/2 teaspoons kosher salt


    Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.

    Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

  • New England Clam Chowder

    How to make New England Clam Chowder

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 40 minutes


    4 slices bacon, diced
    1 medium onion, finely diced
    3 tablespoons all-purpose flour
    2 cups chicken or vegetable stock
    2 (10 ounce) cans chopped clams in juice
    1 cup heavy cream
    2 bay leaves
    1 large baking potato, cut into ½-inch cubes
    Kosher salt and freshly ground black pepper

    Parsley, for garnish if desired


    Place the diced bacon in a large heavy pot. Turn to medium-high heat and cook until almost crisp. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. Add in the cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are tender.

    Add in the clams and season to taste with salt and pepper. Remember the bacon and clams are salty so you may not need an additional salt! Cook until the clams are just firm, another 2 minutes. Serve hot, garnish with parsley if desired.

  • Slow Cooker Chicken Noodle Soup

    How to make Slow Cooker Chicken Noodle Soup

    Yield: 4 to 5 servings

    Prep Time: 15 minutes

    Cook: 6 hours 15 minutes

    If you want to make the soup ahead of time and refrigerate or freeze, omit the noodles and add in while reheating.


    1 1/2 pounds boneless skinless chicken breasts
    5 medium carrots, peeled and chopped (1 3/4 cups)
    1 medium yellow onion, chopped (1 1/2 cups)
    4 stalks celery, chopped (1 1/4 cups)
    3 cloves garlic, minced
    3 tablespoons olive oil
    6 cups low-sodium chicken broth (3 – 15 oz cans)
    1 cup water
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary, crushed
    2 bay leaves
    Kosher salt and freshly ground black pepper, to taste
    2 cups uncooked whole wheat egg noodles
    1/4 cup chopped fresh parsley
    1 tablespoon fresh lemon juice
    Saltine crackers, for serving (optional)


    In the bowl of a slow cooker combine the raw chicken, carrots, onion, celery, garlic, olive oil, chicken broth, water, thyme, rosemary, bay leaves, and salt and pepper to taste. Cover and cook on low until the chicken is cooked through, about 6 hours. You can also cook on high for about 3 1/2 hours.

    Remove the cooked chicken to a cutting board an let rest for 10 minutes. Cut into bite-sized chunks. Add the egg noodles and parsley to the slow cooker, increase temperature to high, cover and cook for 10 minutes or until the noodles are tender. Stir in the lemon juice and return the chicken to the slow cooker. Taste and adjust seasonings if necessary. Serve hot with saltine crackers, if desired.

    From Cooking Classy

  • Light Loaded Potato Soup

    How to make Light Loaded Potato Soup

    Yield: 4 servings

    I like to oven-fry my bacon on a foil-lined rimmed baking sheet at 400°F for about 12 to 15 minutes, longer if using thick slice bacon.


    4 (6-ounce) red potatoes, peeled and diced into cubes
    2 teaspoons canola oil
    1 large onion, finely chopped
    1 1/4 cups lower-sodium chicken broth
    3 tablespoons all-purpose flour
    2 cups 1% low-fat milk, divided
    1/4 cup reduced-fat sour cream
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3 bacon slices crisp cooked bacon, crumbled
    1/3 cup shredded sharp cheddar cheese (1 1/2 ounces)
    2 green onions, thinly sliced


    Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.

    Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.

    Ladle the soup into four bowls and top with the bacon, cheese, and green onions.

  • Roasted Tomato Soup

    How to make Roasted Tomato Soup

    Yield: 4 servings


    1 cup low sodium beef broth, divided
    1 tablespoon light brown sugar
    3 tablespoons balsamic vinegar
    1 tablespoon low sodium soy sauce
    1 large onion, chopped
    5 garlic cloves, peeled and left whole
    2 (28-ounce) cans whole tomatoes, drained
    3/4 cup half-and-half
    Salt and freshly ground black pepper
    Chopped fresh chives, for garnish


    Preheat the oven to 450°F. Spray a 13x9-inch baking pan with nonstick cooking spray.

    Combine 1/2 cup of the broth, sugar, vinegar, and soy sauce in measuring cup or small bowl. Place the onion, garlic, and drained tomatoes in the prepared pan. Pour brother mixture over tomatoes and toss to combine. Bake for about 45 minutes, or until the vegetables are lightly browned.

    Remove the tomato mixture to a large pot set over low heat. Add the remaining 1/2 cup broth and the half-and-half to the pot. Using an immersion blender, blend the mixture until desired consistency. Strain the soup, if a smoother texture is desired. Let mixture come to a gentle simmer then remove from heat. Season with salt and pepper if necessary before dividing between 4 bowls to serve. Garnish with chives.

    From Cooking Light October 2005

  • Curried Red Lentil Soup

    How to make Curried Red Lentil Soup

    Yield: 6 servings


    1 tablespoon canola oil
    1 large onion, chopped
    3 cloves garlic, minced
    2 tablespoons minced fresh ginger
    1 jalapeño pepper, seeded and minced
    1 1/2 tablespoons curry powder
    1/2 teaspoon cinnamon
    1 teaspoon ground cumin
    2 bay leaves
    1 1/2 cups red lentils, rinsed and picked over
    8 cups reduced-sodium chicken broth
    3 tablespoons chopped fresh cilantro, or parsley
    2 tablespoons lemon juice
    2 tablespoons mango chutney (optional - I did not use)
    Salt & freshly ground pepper, to taste
    1/3 cup plain nonfat yogurt


    Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.

    Stir in the lentils and broth and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are tender, about 40 minutes.

    Discard the bay leaves. Stir in the cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with the yogurt.

    From Eating Well September/October 2010

  • Lasagna Soup

    How to make Lasagna Soup

    Yield: Serves 4 (can be doubled)


    1 teaspoon olive oil
    3/4 pound Italian sausage (casings removed if any)
    1 large onion, chopped
    2 garlic cloves, minced
    1 teaspoon dried oregano
    1/4 teaspoon crushed red pepper flakes
    1 tablespoon tomato paste
    1 14-oz. can fire roasted diced tomatoes
    3 cups chicken stock
    1 bay leaf
    4 ounces whole grain fusilli pasta
    4 ounces ricotta
    1/4 cup grated Parmesan cheese
    1 cup shredded mozzarella cheese
    Salt and freshly ground black pepper to taste
    Fresh basil, for garnish


    Heat the oil in a Dutch oven or large pot over medium-high heat. Add the sausage and cook, breaking up into pieces, until browned, about 5 minutes. Add the onions and cook until completely softened, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, 30 second to 1 minute. Add the tomato paste and stir until incorporated. Continue cooking for another 3 to 4 minutes, or until the tomato paste begins to turn a rusty brown color. Add in the diced tomatoes, chicken stock, and bay leaf. Bring to a boil then reduce heat and simmer for 30 minutes.

    Add the uncooked pasta and cook in soup until al dente.

    Meanwhile, combine the ricotta, Parmesan, and mozzarella in a small bowl. Season to taste with salt and pepper.

    Once the pasta is cooked season the soup to taste with salt and pepper then immediately divide the soup between four bowls. Divide cheese mixture among bowls. Garnish with fresh basil.

    From A Farmgirl's Dabbles

  • Spring Minestrone with Chicken Meatballs

    How to make Spring Minestrone with Chicken Meatballs

    Yield: 4-6 servings


    1 pound ground chicken
    1/2 cup plain dry breadcrumbs
    6 tablespoons finely grated Parmesan cheese, divided
    2 garlic cloves, minced
    2 tablespoons chopped fresh chives
    1 large egg
    Kosher salt and freshly ground black pepper
    2 tablespoons olive oil
    1 leek, white and light green parts only, sliced into 1/4-inch rounds
    7 cups low-sodium chicken broth
    3/4 cup ditalini or other small pasta
    1 cup carrot 1/2-inch rounds (peeled)
    1 cup packed baby spinach
    Chopped fresh basil


    In a medium bowl, combine ground chicken, breadcrumbs, 3 tablespoons of the Parmesan, garlic, chives, egg, salt, and pepper. Form into 1-inch meatballs. Meatballs can be covered and stored in the fridge for up to 1 day before cooking.

    Heat olive oil in a large Dutch-oven or heavy-bottomed pot over medium heat. Cook meatballs until golden all over, about 6 minutes. Transfer to a paper towel-lined plate.

    Add leek to pot and cook, stirring often, for about 3 minutes or until it begins to soften. Add broth and bring to a boil. Stir in pasta and carrots and simmer for 4 minutes. Add meatballs and simmer until the pasta is al dente, the carrots are tender, and the meatballs are cooked through, about 8 minutes. Add spinach and remaining 3 tablespoons of Parmesan and stir until the spinach is wilted and Parmesan is melted. Season to taste with salt and pepper.

    Ladle into soup bowls and garnish with chopped basil.

    Adapted from Bon Appetit April 2012

  • Spicy Thai Coconut Chicken Soup

    How to make Spicy Thai Coconut Chicken Soup

    Yield: 4 servings


    2 teaspoons canola oil
    1 cup sliced mushrooms
    1/2 cup chopped red bell pepper
    4 teaspoons minced peeled fresh ginger
    3 garlic cloves, minced
    2 teaspoons sambal oelek (ground fresh chile paste)
    3 cups low sodium chicken stock
    1 1/4 cups light coconut milk
    4 teaspoons fish sauce
    1 tablespoon granulated sugar
    2 tablespoons lime juice
    2 cups shredded cooked chicken breast (about 8 ounces)
    2 green onions, sliced
    3 tablespoons chopped fresh cilantro


    Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.

    Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 10 minutes. Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.

    From Cooking Light January/February

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