Creamy Chicken Wild Rice Soup

Isn't soup just the best in the winter?  I think so.

 It's so comforting...filling, yet healthy, and it can last for multiple meals or feed a large group. 

Chicken Wild Rice soup is definitely one of my all-time favorites.  A soft & warm homemade roll beside it also makes me pretty happy I have to admit. 

Whether you're feeling under the weather, or you just want to warm up quickly on a cold winter afternoon or evening - this soup is sure to make you feel better in no time. 

Creamy Chicken and Wild Rice Soup

Ingredients

3/4 cup uncooked wild rice

1 cup chopped onion

1 cup diced carrots

1 cup diced celery

7 Tbsp butter, diced, divided

1 clove garlic, minced

4 1/2 cups l chicken broth or stock (I make my own homemade stock – recipe here)

1/2 tsp of each dried thyme & rosemary

1-2 bay leaves

Salt and ground black pepper, to taste

1 lb boneless skinless chicken breast, cooked and diced or shredded* (see below for three options for cooking the chicken either ahead of time, or with the soup)  

1/2 cup flour

1 1/2 cups milk

1/2 cup heavy cream

1 tsp lemon zest

Directions

Prepare wild rice according to directions listed on package.  I recommend using a rice cooker if you have one, but either way I like to make the rice a day ahead or at least leave plenty of time before I plan to make the soup since wild rice can take a while to cook.

In a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add chicken broth, thyme, rosemary, & bay leaf and season with salt and black pepper to taste.

For the chicken:

You have a few options and every option is good, but it just depends on what you prefer and have time for.

 

Option 1: you can make the chicken breasts a day ahead in the crock pot (or bake in oven).  I like this option because it allows me to make more than I need and then split up for various meals throughout the week, or freeze the cooked chicken that I don’t put in the soup for later use. 

Option 2: you could cook the chicken in the stock pot you will make the soup in at the beginning with a bit of olive oil or but, then remove from the pan and dice into cubes or shred.

Option 3: After adding the chicken broth to the stockpot with the veggies, increase heat to medium-high, add raw chicken breasts and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces.

If you are not cooking the chicken right in the broth (option 1 or 2), simply simmer the broth & veggies for 12-15 minutes.  

After chicken is cooked (with any of the options), then reduce heat to low and add cooked rice. Add shredded chicken to soup. Remove bay leaf.

In a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened. Stir in heavy cream and lemon zest and serve.

This soup is great as leftovers or you could freeze half of it and save for a later meal. Enjoy!

Recipe adapted from Cooking Classy

Roasted Tomato Soup

The weather was dreary this weekend.  Rainy days are always good days for a bowl of soup.  Winter is fast approaching and soon there will be snow on the ground.  As new home owners we will have the pleasure of shoveling our own driveway which we were able to avoid while living in apartments for almost a decade.  Oh the joys of home ownership...

Even though I'm not looking forward to the cold winter and extra work that snow brings, I am looking forward to the holidays and the joy that comes with them.  Thanksgiving and Christmas are definitely my favorite holidays - there is always an abundance of good food, relaxing times with family and friends, and weather permitting - some skiing and sledding.  I may or not have listened to Christmas music while making this soup.  Don't judge...I know it's early, but I can't help myself.  If you want to warm up, throw on some layers, Christmas music, and make this roasted tomato soup.  It will take away the chill.  

Roasted Tomato Soup

Serves 4 

Ingredients

2 pounds ripe Roma tomatoes

1 small yellow onion

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper

2 tablespoons chopped fresh parsley

3 cloves garlic

1 1/2 cups chicken broth (or vegetable) 

2 tablespoons tomato paste

1/2 cup heavy cream

2 slices thick, whole grain bread

2-4 slices mozzarella

Fresh basil leaves, chopped, for garnish

Directions

Preheat the oven to 350 F. 

Cut the tomatoes and onion into wedges.  Scoop out some of the biggest pockets of seeds from the tomatoes.  Spread the tomatoes an onion on a rimmed backing sheet.  Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt, a generous amount of pepper, and the parsley.  Gently toss to combine.  Tuck the garlic closes in the nook of a few tomato wedges so the won't burn in the oven.  Toast until the tomatoes have broken down and reduced in size - 30-40 minutes.  Remove from the oven and let cool.  

In a large pot over medium heat, warm the broth and stir in the tomato paste to dissolve.  Add all of the ingredients from the baking sheet to the broth and simmer gently for 5 minutes.  Using an immersion blender or blender, puree the soup until it is smooth but still has some texture.  Return the soup to the pot, turn the heat to low, and stir in the cream.  Add more salt and pepper to taste.  

To serve with cheesy toast, drizzle each slice of bread with a bit of olive oil and slices of mozzarella.  Toast them in a toaster oven or on broil in the oven until the cheese is melted, about 5-6 minutes.  Float a toast in each bowl of soup.  Garnish with the basil and serve immediately.  

Enjoy!

Recipe adapted from Sprouted Kitchen

Roasted Chicken Stock

I thought it was appropriate to post my go-to chicken stock recipe after the whole roasted chicken recipe I posted previously because they go hand in hand.  You can use the bones from the roasted chicken and turn it into a savory stock!  I love this chicken stock recipe.  I like it because it is so easy.  Throw onions with the skin on into a pot instead of having to peel them?  Yes, please.  

I also like this recipe because it is healthier than store bought stock.  I like the fact that I know exactly what goes in my chicken stock rather than buying those weird little dried cubes or other high sodium chicken broths. 

Note to self: don’t ever throw out chicken bones!  Whether you are making a homemade roast chicken or if you buy a rotisserie chicken from the store – save the bones for this stock and you won’t be sorry.  I’m I don’t have time to make this stock right after roasting a whole chicken, I simply put the bones in a plastic Ziploc bag and put it in the freezer until I’m ready to make the stock.  I also then freeze the stock after I make it in 2 cup or 4 cup portions and then just pull it out & thaw to put in soups or sauces. 

Roasted Chicken Stock

Ingredients

Bones from a 4-5 pound roasted chicken, homemade or store-bought

2 medium-size onions cut in half, skin on

 Medium carrots, peeled and chopped into quarters

6 pieces of celery, tops on, cut in quarters

½ bunch of Italian parsley, rinsed

3 garlic cloves, skin on, smashed

1 tablespoon salt

4 slices fresh lemon

6-8 black peppercorns, whole

3 quarts water

Directions

Remove the meat from the bones of the roasted chicken (I save the bones after making and eating the whole roasted chicken recipe here). 

In a large stockpot combine the chicken bones, onions, carrots, celery, parsley, garlic, salt, lemon slices, and peppercorns.  Add 3 quarts of water.  On high heat bring the soup to a boil; then turn the heat down to a gentle simmer.  Cover the pot and simmer for 1 hour. 

Pour the soup through a colander into a large pot to separate the broth from the bones and vegetables; discard the bones and vegetables.  If you are going to put the stock in the fridge instead of using it right away, make sure you cool it to room temperature before you do.  Pour the cooled stock into a container, cover, and refrigerate.  It will last for a week in the fridge and up to 4 months in the freezer. 

Recipe adapted from Big Bowl of Love

Loaded Potato Soup

 The air is getting cooler.  I started to swap out my summer clothes for sweaters and sweatshirts.  Football season started.  It is finally acceptable to make soup since it is not 90 degrees outside. 

 Soup is a comfort food for me.  Whether I'm sick or not, it just makes me feel better. 

Pretty soon the leaves will all be changing and the pumpkin recipes will be back in full swing!  But for now, it's time to enjoy this loaded potato soup that will warm your heart and soul.  With the potatoes, bacon, cheese, cream, and some extra veggies hidden in there - it is definitely filling enough for a meal and it makes enough to share with friends! 

Here's to comfy sweatshirts and heating the house by making soup on the stove.

Enjoy! 

Loaded Potato Soup 

Makes 10-12 servings

Ingredients:

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
8 medium red potatoes, diced
1/4 cup flour
2 cups chicken stock or broth
Salt and pepper, to taste
2 cups heavy whipping cream

1/2 cup water (for adjusting thickness)

Optional garnishes: chopped scallions, bacon bits, sour cream, shredded cheddar

Directions:

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Dice potatoes and soak diced potatoes in cold water until ready to use to keep them from turning brown.

Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.

Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.

Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. 

Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.  

Adjust thickness by adding water or stock. Soup should have a creamy consistency.

Season with salt and pepper to taste, and garnish with toppings.  Serve with bread.  

Recipe adapted from Six Sisters Stuff

Spiced Pumpkin Soup

Brr...it's cold outside. 

Nothing warms the body and soul like a good bowl of soup.  This soup turns up heat even more with a perfect blend of spices like cinnamon, nutmeg, and cayenne pepper.   

I don't know what the weather is like by you, but we were hit with a major snow and ice storm yesterday.  This soup was a perfect way to end the day snuggled up in a warm house while the world outside was a blustery blizzard.  

Spiced Pumpkin Soup 

8-10 servings

Ingredients

1/3 cup olive oil

2 medium yellow onions, thinly sliced and chopped

4 scallions, chopped

1 tablespoon Marsala wine

3 medium sized red potatoes, peeled and chopped

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon ground nutmeg

1 1/2 teaspoons sea salt

1/2 teaspoon cayenne pepper

1 (15 ounce) can pure pumpkin

1 quart (4 cups) chicken broth or stock

1/2 cup almond milk (or regular milk or cream) 

Directions

Heat a large stockpot on medium-high heat, and add olive oil.  Add the onions and scallions and stir.  Turn heat down to medium.  Saute for about 10 minutes, until the onions start to caramelize.  Add Marsala wine and potatoes and stir. Saute about 2 minutes. Add the cinnamon, cloves, nutmeg, salt, cayenne pepper, and pumpkin and mix well. Add the chicken stock and stir until all of the ingredients have blended together well.  Bring to a boil then lower the heat to medium-low and simmer for 25 minutes or until potatoes are fork tender and soup starts to thicken slightly.  Remove from heat and blend soup with an immersion blender or in a blender (half the batch at a time).  Return soup to the burner and add milk slowly.  Stir well and heat through.  Serve soup immediately, garnish with scallions.  If desired, cool soup in fridge and freeze half the batch to save for another cold winter day... 

Stay warm folks! 

Spiced Butternut Squash Soup

The air is crisp now.  They say there will be frost tomorrow.  I don't know if I'm ready for winter, but I do love fall...so I'm going to try to enjoy it while I can.  Savory soups and lots of pumpkin related recipes are ahead...

Spiced Butternut Squash Soup

Ingredients

3 pounds (1 large) butternut squash, halved and seeded and peeled

2 tablespoons butter

1 large onion, sliced

2 cloves garlic, sliced

6 cups chicken broth

1/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and pepper to taste

1/2 cup sherry wine

1 cup almond milk (or regular milk)

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and garlic and cook until translucent, about 8 minutes. Add squash and broth. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and milk. Heat through, but do not boil. Ladle into bowls and serve.  Depending on how “spicy” you like it, feel free to add more of the spices and salt and pepper after tasting it – I know I did! :)

Roasted Tomato Soup with Broiled Cheddar

Have you entered my giveaway yet???  If not, follow the directions here.  The giveaway contest will end tomorrow - Friday, December 9th at 11:59 p.m. - so enter now!  Winner will be announced on Saturday, December 10th. 

I never used to like tomato soup - but now it is one of my favorite comfort foods.  I like it best with a grilled cheese sandwich.  But this recipe takes it a step further and puts a grilled cheese right on top of the tomato soup...similar to baked french onion, but with tomato soup.  Delicious. 

Roasting the tomatoes makes them perfect for soup and full of flavor...

 ...an immersion blender turns the tomatoes into this...

 You can top it with toasted bread...

 Cheese is a very important ingredient...so don't be shy - pile it high!

Broil till bubbly and enjoy! 

Roasted Tomato Soup with Broiled Cheddar 

Serves 4-6

Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a loaf of bread of your choice, toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to food processor or large stock pot and use immersion blender to blend until tomatoes are a chunky puree. Add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top.  Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead (that is what I did), and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

Source: adapted from smitten kitchen

hearty beef barley soup

I have been sick all week. :(  This cold just won't go away.  There's nothing better than a piping hot bowl of homemade soup when you're sick.  I have had soup about every day this week!  Last weekend my sister made a delicious butternut squash soup.  This week my friend gave me some chicken dumpling soup - and now...here is some hearty beef barley soup to warm your heart and soul!

Beef Barley Soup 

Ingredients: 

2 lbs. stew beef (chuck roast)

4-5 celery ribs

1 medium white onion

5 carrots

4 cloves garlic

1/3 cup snipped parsley

1-2 TBS Rosemary

1 cup Marsala (or red) Wine

2 quarts beef stock

1 cup pearled barley

3-4 TBS Vegetable Oil

Salt/Pepper

Slice the celery, onion and carrots. Crush the garlic and remove the peel. Snip the herbs.  In a large, heavy stockpot, heat the oil over medium-high heat.  Add the beef and season with salt and pepper.  Cook, stirring occasionally, until it’s nice and brown. Add the onion, garlic and herbs and cook for a few more minutes, until the onion softens and begins to brown. 

Pour in the wine and stir.  Reduce the heat to medium low and simmer until the wine is reduced by about half.  Stir in the carrots and celery then add the stock, enough to just cover the entire mixture.

Bring it to a nice low simmer and let it cook for about 45 minutes to an hour.  Add a little more stock if needed to cover the whole mixture and stir in the barley.  Cook at a low boil for another 45 minutes, or until the barley is tender.  Let it sit for a few minutes before dishing it up.  Garnish with a little parsley if you like.  Enjoy!

 Source: adapted from our life in the kitchen

Super Bowl Champs Crock-Pot Chili

I am very proud to live in the great state of Wisconsin - home of Super Bowl champions, the Green Bay Packers. This has been a great year for Wisconsin sports.  Hopefully the Brew Crew will keep the trend going and make it to the World Series...that would truly make my year.  

I love fall for a lot of reasons, one reason being the cooler weather because that means it is soup season!  I feel like you can't go wrong with a great big, spicy, satisfying bowl of chili.  We had a Packer party this past Sunday with some friends so I made this chili - and the Packer's won!  I was on the edge of my seat the whole game...but we pulled off a win and all is good in this great state.  

• Super Bowl Champs Crock-Pot Chili
• Ingredients
• 2 tablespoons olive oil
• 2 pounds ground beef
• Coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1 habanero pepper, seeded and very finely chopped
• 1/4 cup jalapeno slices, chopped
• 1/4 cup chile powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2  cans diced tomatoes, with onions for chili
• 1/3 cup chopped fresh cilantro, plus more for serving
• 1 (12-ounce) bottle amber beer
• 2 (15-ounce) cans kidney beans, drained and rinsed
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving
• Sour cream, for serving

Directions

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, jalapeno and habanero; season with salt. Cook until translucent, about 5 minutes.
3. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 4 hours.
4. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Recipe adapted from Jimmy Fallon's Crock-Pot Chili