Category: soup

Categories
Gluten Free Healthy Food low carb maindish soup

SLOW COOKER MEXICAN CHICKEN SOUP

This Low Carb Slow Cooker Mexican Chicken Soup is full of Mexican flavors. This delicious soup has everything that you would need to comfort yourself in winter.

Servings : 4 serves

INGREDIENTS

  • 400 grams boneless skinless chicken breast
  • 300 gms  plum tomato Fire-roasted
  • 1  medium  onion
  • 1 tbsp Minced garlic
  • 1  red bell pepper
  • 1 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp chipotle chilli powder
  • 1 tsp  paprika (Optional)
  • 1 tspn Mexican Seasoning (optional)
  • 1.5  cups  chicken stock
  • 1 cup cream
  • 1/2 Cup Creame Chesse
  • 1 cup  cheddar cheese (or Mexican blend)
  • Salt to taste
  • 1 tspn butter / oil (optional)
  • Fresh Cilantro leaves for garnishing
  • Mexican Chicken Soup – keto Low Carb
INSTRUCTIONS
TO MAKE IN SLOW COOKER

  1. Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
  2. To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
  3. Cover and let it cook on high 3 hours.
  4. To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
  5. At the end of cooking using two forks shred the chicken breast.
  6. While serving, top it with fresh cilantro, Sour cream, Avocados.

TO MAKE IN AN INSTANT POT

  1. Set the Instant Pot to Saute mode. Once hot add oil.
  2. Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  3. Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
  4. Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  5. Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  6. Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  7. Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  8. To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  9. Add back the shredded chicken to the pot. Stir well.
  10. While serving garnish with fresh coriander leaves.


For full information kindly visit theflavoursofkitchen.com.

Categories
soup Vegan

ROASTED GARLIC MISO SOUP WITH GREENS

The new ‘Chicken Noodle Soup’ in terms of healing when you’re sick. Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!

Yield: Serves 4

INGREDIENTS
  • 2 heads of garlic
  • 2 tablespoons olive oil
  • 6 cups water or vegetable broth 
  • 3 to 4 tablespoons white miso, to taste
  • 4 cups kale, chopped
  • pinch of red pepper flakes, garnish
  • squeeze of lemon, optional
  • sliced green onions, optional
  • himalayan salt to taste

INSTRUCTIONS
  1. Preheat oven to 400 degrees
  2. Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes.
  3. Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
  4. Serve with a slice of lemon, scallions and pinch of red pepper flakes.

For full information kindly visit simple-veganista.com.
Categories
appetizer dinner soup

CREAMY BUTTERNUT SQUASH SOUP

Yield: 4-6

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 lb butternut squash, peeled, seeded, and diced
  • 1/2 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 large carrot, peeled and diced
  • 1 tablespoon garlic, minced
  • 1 small granny smith apple, peeled, cored and diced
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • 5 cups vegetable stock
  • 1/2 cup heavy cream
  • salt to taste

INSTRUCTIONS
  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, stirring occasionally. Cook until somewhat softened and onion is starting to become translucent, about 15 minutes.
  2. Add garlic, stirring frequently, and cook for 2 more minutes.
  3. Add the squash, apple, cinnamon, ground ginger, and nutmeg to the pot. Cook for 4-5 minutes, stirring frequently.
  4. Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot.
  5. Add 4 of the 5 cups vegetable stock and heavy cream. Bring to a boil, then reduce down to a simmer.
  6. Cover the pot and simmer for 1 hour, until squash and carrots easily fall apart when cut with the side of a spoon.
  7. Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add the last cup of stock if necessary to reach desired consistency and salt to taste.

For full information kindly visit aberdeenskitchen.com.
Categories
chicken dinner noodles soup

Creamy Instant Pot Chicken Noodle Soup Recipe

This Creamy Instant Pot Chicken Noodle Soup Recipe is a healthy dinner recipe that’s easy enough for any day of the week! It’s made in the pressure cooker which means BIG flavour and quick cooking. Loaded with vegetables and easily made dairy free or vegetarian.

Servings: 4 servings

Ingredients
  • 3 large carrots peeled and sliced (not too thin)
  • 2 ribs celery sliced
  • 1 cup chopped spinach
  • 1 boneless skinless chicken breast chopped (fresh or frozen)
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 1 cup short pasta such as Ditalini or Orzo
  • 1 cup 1% milk
  • 2 tablespoons corn starch

Instructions
  1. To the Instant Pot, add carrots, celery, spinach, chicken, parsley, salt, thyme, garlic powder, black pepper and chicken broth. Stir well.
  2. Place the lid on the Instant Pot and turn the valve to sealing. Press Manual, leave on High pressure, and use the arrows to select a cook time of 4-5 minutes (4 minutes for veggies with more bite, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and start counting down.
  3. When the cook time is over, turn the Instant Pot off. Do a quick release of the pressure and open the lid.
  4. Turn the Instant Pot to saute and add the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
  5. Whisk together the milk and corn starch and stir into the soup.. it will thicken immediately and continue to thicken as it sits and cools. Serve.

For full information kindly visit thereciperebel.com.
Categories
dinner Healthy Food soup

Instant Pot White Bean Soup with Sausage and Vegetables

This Instant Pot soup recipe is easy, delicious and hassle-free. Made with smoked sausage, white beans, and vegetables with an herb-infused broth.

Servings: 5

Ingredients
  • 1 lb bag dry navy beans or other white beans of choice, soaked for several hours* (see notes)
  • 1-2 tbsp olive oil
  • 14 oz smoked turkey sausage sliced into medallions
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 tsp fresh thyme chopped
  • 2 tsp fresh rosemary chopped
  • 7 cups vegetable broth
  • 3 cups fresh baby spinach
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp black pepper

Instructions
  1. Using the saute function, add olive oil and cook sausage until browned.
  2. Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
  3. Rinse the beans and add them to the pot, along with all remaining ingredients.
  4. Set to pressure cook (manual) on high for 20 minutes.
  5. When finished, quick release the steam valve.
  6. Open and season with additional salt and/or pepper to taste.
  7. To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
  8. Serve with warm, crusty bread.

For full information kindly visit goodinthesimple.com.
Categories
chicken sidedish soup

Crockpot Chicken Gnocchi Soup

Crockpot Chicken Gnocchi Soup – easy, comforting, lots of vegetables, no heavy cream. Perfect with crusty bread and a green salad.

Yield: 8–10

INGREDIENTS
  • 1 lb. boneless skinless chicken breasts
  • 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
  • 1–2 teaspoons dried basil
  • 1–2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 12 ounce cans evaporated milk
  • 2 1lb. packages DeLallo mini potato gnocchi (about 4 cups)
  • 6 slices bacon
  • 2–3 cloves garlic, minced
  • 5 ounces fresh baby spinach

INSTRUCTIONS
  1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.
  3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

For full information kindly visit pinchofyum.com.
Categories
dinner meal noodles sidedish soup

THAI RED CURRY NOODLE SOUP

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week!

yield: 6 SERVINGS (8 CUPS)

INGREDIENTS:
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

DIRECTIONS:
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately.

For the nutrition facts kindly visit damndelicious.net.
Categories
dinner lunch noodles soup

NORTHERN-STYLE VEGAN THAI COCONUT SOUP

A Northern-style Thai soup made with curry, coconut, and loaded with noodles!

Yield: 4 servings

INGREDIENTS
  • 1  1/2 tbsp avocado oil (or vegetable oil)
  • 1 onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1-inch cube of ginger
  • 1–2 tbsp of Thai red curry paste (*see note)
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 Litre low-sodium vegetable broth
  • 1 cup coconut milk (full-fat from a can)
  • 2–3 tbsp soy sauce (*gf if needed) 
  • 2 tbsp coconut sugar (maple syrup or agave work too)
  • juice of 1/2 lime
  • 7oz rice noodles (about 1/2 a pack)
  • cilantro to top

INSTRUCTIONS
  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
  3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
  4. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
  5. While the soup is simmering, cook the rice noodles according to package directions.
  6. Add the rice noodles to the soup.
  7. Serve with fresh cilantro and a lime wedge.

For full information kindly visit choosingchia.com.
Categories
chicken dinner soup

Lemon Chicken Orzo Soup

A quick and easy homemade chicken and orzo soup that is nice, light and satisfying and just packed with the brightness of summer with the fresh lemon, parsley and a hint of tarragon!

Servings: 8(1 cup servings)

Ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 4 cups chicken broth or chicken stock
  • 2 cups cooked chicken, cut into small pieces
  • 1 cup orzo (gluten free for gluten free)
  • salt and pepper to taste
  • 1 lemon (zest and juice)
  • 1 tablespoon tarragon, chopped (optional)
  • 1 handful parsley, chopped

Directions
  1. Heat the oil in a large stock pot over medium-high heat, add the onions, carrot and celery and cook until tender, about 8-10 minutes.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Add the chicken broth or stock, chicken and orzo, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 5 minutes.
  4. Season with salt and pepper to taste and mix in the, lemon juice, zest, tarragon and parsley.

For full information kindly visit closetcooking.com.
Categories
appetizer dinner soup

Mexican Street Corn Soup

All of the amazing flavours of Mexican style street corn in soup form! Yum!

Servings: 6

Ingredients
  • 2 tablespoons butter
  • 2 cups corn
  • 1 onion, diced
  • 1 jalapeno pepper, finely diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • 4 cups chicken broth or vegetable broth
  • 4 cups corn
  • 1/2 cup sour cream
  • 1 lime, juice and zest
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoon white miso paste (optional)
  • 2 tablespoons cilantro, chopped (optional)
  • salt, pepper and cayenne to taste
  • 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled

Directions
  1. Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
  2. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  3. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
  4. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!

For full information kindly visit closetcooking.com