Chicken and Bean Soup

I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.

On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.

Serves: 12-14 people

6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions


2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper

12 oz dried pasta *OR* 8 oz uncooked barley

1 c sour cream
2 c diced tomatoes, drained

Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.

Serve with your favorite artisan bread and enjoy!

Easy Spicy Chicken Soup

A little back-story... I was recently diagnosed with Fibromyalgia and Rheumatoid Arthritis. One of the reasons this blog was sort of put on the back burner. As the weather has been turning colder, I've been getting worse and worse. It's difficult sometimes to get enthused about something that could, potentially, set you back several days just from doing it. And when it's something that you normally love, it's just worse.

So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...

It makes about 12 servings.

Ingredients:

4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies

Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.

This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.

Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.

Chile Chicken Chowder (my twist)

So, I was watching Paula Dean the other night and already had a good beef stew cooking, and she started making poblano chicken chowder. I was totally intrigued. I really love making a good chicken tortilla soup, and I adore chicken corn chowder, so the idea of a somewhat-combination really got me going... I had to put my own twist on it, though, as I really love to have potatoes in my chowders... And I prefer to thicken most of my soups with corn starch rather than roux. So, here it is. Enjoy!

Yields: 12-16 servings, depending on your hunger level...

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
2 lbs gold potatoes, cut into 1/2-inch pieces
2 cups frozen or fresh corn
1/8 cup minced garlic
2 to 3 small poblano peppers, roasted, seeded and cut into 1/2-inch dice -OR-
2 to 3 small anaheim peppers, roasted, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
2 quarts water or chicken broth
1 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1 Tbsp corn starch, mixed into
1 pint heavy cream

Directions

Heat the oil in a large stockpot over medium heat
Add the carrots, onions, celery, garlic, peppers, salt, white pepper, cumin, and thyme
Saute for 7 to 8 minutes, or until the vegetables begin to soften
Stir in the chicken bouillon
Add the chicken broth, potatoes, corn and cilantro, and cook until the carrots and potatoes are tender
Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through
Add the cream and corn starch mixture
Bring up just to a boil, then reduce to a simmer for about two minutes, stirring constantly

Serve garnished with some fresh tomatoes and tortilla chips

If you really want to make the nice warm burn come alive, add both the poblanos and the anaheims. I found the flavor to be really fabulous.

Amazingly simple chicken noodle soup

Time: about 30 minutes
Yields: about 8 large servings

1 whole rotisserie chicken
2 quarts water
2 chicken boullion cubes
4 cloves garlic, minced
1 long fresh rosemary twig
1 Tbsp fresh thyme, minced
1 Tbsp fresh oregano leaves, minced
1 large yellow pepper, minced
3 large carrots, peeled or chopped
6 medium celery stalks, chopped
4 c uncooked pasta

Salt and fresh cracked pepper to taste

Debone and strip rotisserie chicken completely, removing skin (reserve the bones for stock if you wish)
Bring water to a boil
Add herbs, garlic, and boullion cubes
Cook on medium high about 5 minutes
Add carrots and celery and let cook about 10 minutes
Add chicken and noodles
Let noodles cook to al dente and season with salt and pepper

Serve and enjoy!

Rustic Tuscan Soup

This is my version of what the Olive Garden serves... My husband has stated several times that this is SOOO much better, it's not even funny.

Serves about 8 hungry people

1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped

In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat

Serve with rustic bread.