Soups and Stews 1

 We are starting a soups, stews and chowder list. I will be giving you sixty different recipes in all before I make it available as a download. I will be posting ten recipes per week (5 on Tuesday and 5 on Friday) Enjoy! 

If you'd like to see all the soups, stews and chowders so far go to the soup index, here!

 
Chicken Noodle Soup
2 tablespoons olive oil
1 medium onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
2 boneless, skinless chicken breasts (or thighs)
2 cups egg noodles
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
Optional: fresh parsley, chopped

To make: heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute for 5 minutes until softened, then add garlic and cook for an additional minute. Pour in chicken broth and add chicken breasts, thyme, bay leaf, salt, and pepper. Bring this to a boil, reduce heat and simmer for 20 minutes, or until chicken is cooked through. Remove chicken, shred with two forks, and return to the pot. Add your egg noodles and simmer for 7–8 minutes until noodles are tender. Adjust seasoning. Remove bay leaf. Garnish with parsley if desired. Serve hot.

Rebecca’s Chicken Noodle Soup from Dollar Tree Dinners
1-1 ½ cups shredded chicken from the bones (using a carcass and scraps or you can dice up chicken breast or thighs. You could also use a couple cans of chicken, drained if desired)
6 cups of water / broth (used to simmer your carcass to make broth or use chicken broth)
½ onion; diced
1 stalk of celery; diced
Handful of baby carrots; diced
1 packet Knorr chicken flavored pasta
Optional: 1-2 teaspoons bacon fat
Crackers for serving

To make: simmer your carcass and the scraps in 6 cups of water for 30-40 minutes (this is your stock.) Chop your onion, celery, and carrots before sauteing them in the bacon fat (if using) until they have softened. Add your strained stock into your veggies and bring it to a simmer. Once simmering add your Knorr pasta packet and cook for 7 minutes. Add in your shredded chicken and cook for another minute (just to warm the chicken) and serve with crackers.

French Onion Soup
4 large yellow onions, thinly sliced
3 tablespoons butter or margarine
1 tablespoons olive oil
1 teaspoon sugar
2 garlic cloves, minced
8 cups beef broth
1 bay leaf
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper, to taste
1 baguette, sliced
2 cups Gruyère cheese, grated
Optional: 1/2 cup dry white wine

To make: melt your butter and oil together in a large pot over medium heat. Add the onions and sugar; cook this, stirring it often, until caramelized (about 30–40 minutes). Add the garlic and cook for 1 minute. Stir in wine (if using), scraping up browned bits from the bottom of your pot. Add your broth, bay leaf, thyme, salt, and pepper. Simmer for 30 minutes. Toast baguette slices under broiler until golden brown. Ladle soup into oven-safe bowls, top with toast and cheese then broil them until cheese is bubbly and golden brown.

My Easy French Onion Soup
4 large onions, sliced thinly
2 tablespoons butter or margarine
4 cups of beef broth
1 teaspoon Worcestershire sauce
Mozzarella cheese to serve

To make: brown your onions in the margarine until nicely golden brown. Then add in the remaining ingredients and cook for at least 20 minutes. Season with salt and pepper. Top with mozzarella to serve.

Note: I generally add more Worcestershire sauce and lots of pepper. I also like to serve this with onion powdered bread that I have toasted in the oven.

Minestrone
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1-15oz can of diced tomatoes
1-15oz can of kidney beans, drained and rinsed
1-15oz can of cannellini beans, drained and rinsed
1 cup green beans, cut into 1-inch pieces
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup small pasta like elbow
2 cups spinach or kale, chopped
Salt and pepper, to taste
Optional: grated Parmesan cheese

To make: heat the olive oil in a large pot. Add onion, carrots, and celery. Cook your veggie until softened, maybe 5 minutes. Next add the garlic and zucchini; cook 2 additional minutes before stirring in the tomatoes, kidney beans, cannellini beans, green beans, broth, oregano, basil, and thyme. Bring this all to a boil, reduce the heat and simmer for 15 minutes. Add in your pasta and cook it until al dente (about 8 minutes.) Stir in your spinach or kale and cook until it’s wilted. Season with salt and pepper. Serve with grated Parmesan cheese if you desire.


💗 Jo