Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Thursday, October 1, 2015

Mexican Meatball Soup

Hello fellow mommies! Do you ever just get bored of the same old foods every night.. why not spice it up a little and turned some ground chicken into a Mexican fiesta full of flavour!



What you will need: (soup base)
2 tbsp EVOO
1 green pepper- chopped
1 red pepper- chopped
1 onion- chopped
3 cloves garlic- minced
3 green onions - chopped
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp chili peppers
1 tsp cumin
1 tsp basil
salt and pepper to taste
1 can of diced tomatoes with herbs
4 cups of chicken stock
1 can of chickpeas
3/4 cup of corn
2 tsp green chilies
1 lime
chopped fresh cilantro (1 palm full)


What you will need: (Meatballs)
1 pkg ground chicken or turkey
1 egg
3/4 cup bread crumbs
fresh chopped basil (1 palm full)
1 tbsp garlic powder
salt and pepper to taste

Meatballs:
Mix together all ingredients (using your hands is the best way to combine them), then form into 3/4 inch balls, set aside until broth is ready.

Start of by heating a pot on med-high heat with the EVOO. Add in your peppers and onions- cook until translucent. Add in garlic and spices, let cook for about 2 mins.Add in your tomatoes and broth, mix together. Add in the chickpeas, corn and green chilies- bring to a boil. Once boiling add in your meatballs and simmer for about 30 mins.

Once the meatballs are cooked and the flavours have combined squeeze the juice of 1 lime and add in the fresh cilantro (you can omit this part if you do not like cilantro). Enjoy :)

POST BY MOMMY OLIVIA




Sunday, October 5, 2014

Chicken Vegetable Soup

Nothing tastes better on a chilly fall day then a nice warm soup! This one was inspired by a pinterest recipe I came across, that was somewhat similar, but I altered a lot of ingredients due to me not liking them! The family loved it, however it needed a bit more salt then I added, but all in all it was delish!



What you will need:
- 900 ml chicken broth (I used a box of Campbell's stock)
- 2 cups of water
- 1 bullion cube
- 2 cans of diced tomatoes (the smaller cans I think it was around 300 ml each) I used Alymer Accents cracked black pepper and garlic and olive oil
- 3 cloves of garlic minced
- 2 celery stalks chopped
- 1 large carrot chopped
- 1 medium onion diced
- 1 tbsp oregano
- 1 tbsp basil
- salt and pepper to taste
- 1 1/2 cups of shredded chicken (I boiled chicken thighs and shredded with a fork once they were cooked) 
- 1 cup of egg noodles (uncooked)

In a large pot on medium-high heat, add in a few tbsp of olive oil and saute onion, carrot and celery for about 5 minutes, add in the garlic and seasonings and saute for another minute. Add in tomatoes and chicken broth, bring to boil then add in bullion cube and water, stir until bullion is blended. Let simmer for about 30 minutes. Then add in chicken and noodles, cooking about 10 more minutes until noodles are cooked through.




Enjoy!

POST BY MOMMY OLIVIA



Monday, June 16, 2014

Chicken Lemon Rice Soup

The spring weather has inspired a fresh soup! I don't know about you but in my house the flu keeps going around, once someone recovers they get it again and nothing soothes a sore throat like chicken soup and lemons! So why not combine them?


What you will need:
1 onion
3 cloves garlic minced
1 carrot chopped
6 cups chicken stock
1 lemon
1tsp basil
1 cup of long grain rice
2 tbsp. olive oil

In a large pot over medium heat, heat the olive oil then add in your carrots onion and garlic, sauté for about 5 minutes or until translucent.

Add in the chicken stock and simmer for about 15 minutes.

Add in the rice cover and simmer for about 15 more minutes or until rice is cooked.

Then add in the juice of 1 lemon (make sure there are no seeds!) And the basil. Stir all together. Enjoy!

POST BY MOMMY OLIVIA


Wednesday, March 19, 2014

Classic Chicken Noodle Soup

I love soup, I can eat soup everyday for the rest of my life and never get sick of it. So when I come across a good soup recipe I savor it! This one is my inspiration, a combination of different recipes and it turned out just divine. It only takes about an hour to make and you probably have these ingredients on hand!

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What you will need:
- 2 boneless skinless chicken breasts or 4 skinless chicken thighs
- 2 tbsp. olive oil
- 2 large carrots- chopped
- 1 onion- diced
- 1 1/2 cups of eggs noodles (you can add more if desired)
- 1 tsp of dried parsley flakes
- 3-4 chicken bullion cubes (I used Knorr mine only needed 3)
- 6 cups of water
- salt and pepper to taste

Boil your chicken for about and hour or until cooked and shred with a fork (I cooked mine the night before).

Heat a large pot over medium heat with 2 tbsp. of olive oil. Add in the chopped onion and carrots- sauté for about 10 minutes until the onion becomes translucent. Add in the parsley flakes, and sauté for another minute. Season with Salt and pepper. Add in 6 cups of water, once boiling add in your bullion cubes and keep stirring until dissolved. Add in the chicken and turn the heat down to simmer for about 15 minutes. Then put the egg noodles in, and cook for 7-10 minutes (until noodles are cooked).

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Enjoy the tastyness!

POST BY MOMMY OLIVIA

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Monday, October 21, 2013

Onion Soup Au Gratin


This is my all time comfort food. Especially on a cold day. Perfect paired with a light main dish or a stand alone light meal. It is filling and very flavourful. 

It may seem like this is a difficult soup to pull off, but it can be very simple. There are a few more traditional ways to make this soup but this one is super simple. 

You want your onions to look like this
Place bread on soup then cover with grated cheese


 Onion Soup Au Gratin

5 onions, sliced semi thin
3 cups of beef stock
1/4 tsp dried basil
1 bay leaf
pepper, to taste
enough crusty bread to cover the top of two bowls
about 1 cup of mozzarella cheese, more or less

1. Bring the beef stock to a boil. Add onions, basil, bay leaf and pepper.
2. Simmer until onions are soft.
3. Ladle into onion soup bowls. Add bread to the top then cover with cheese. Sprinkle with a bit extra basil.
4. Broil until cheese is bubbly and golden.
*Be careful the handles are very hot!

Hope you try this out and love it!

By Mommy Melissa

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Thursday, October 10, 2013

Turkey Gumbo

This is a soup that will warm your soul!!! My own recipe, and it sure was delicious! Combining all my favourite veggies and some healthy turkey sausage gives it a skinny twist. Hope you all enjoy!

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What you will need:
- 4-5 Italian Turkey Sausages
- 4 tbsp. olive oil
- 1 medium onion (minced)
- 1 large carrot (chopped)
- 1 1/2 cups of shredded cabbage
- 1 potato (peeled and cubed)
- 3 cloves garlic (minced)
- salt and pepper
- 1 tsp cayenne pepper
- 3 sprigs of thyme
- 3 cups of chicken stalk
- 1 can of diced tomato & herbs

In a large pot add about 2 tbsp. of olive oil and cook sausages on medium heat until cooked through. Take them out of the pot and set aside. In the same pot add another 2 tbsp. of olive oil and add in your onions and carrots- cook for about 6 minutes or until almost tender. Then add in cabbage, potato, garlic, salt, pepper and cayenne cook and additional 3 minutes. Add in your chicken stalk and diced tomatoes bring to a boil, then simmer for about 20 minutes. Slice your sausage into thin coins and add to soup, cook for another 20 minutes.

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Enjoy!

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Thursday, September 26, 2013

Thyme & Vegetable Soup

This soup is so delicious and comforting on a cold fall evening. It brings a world of flavour to your taste buds, every bite better than the last! This recipe is definitely a keeper!

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What you will need:
- 2 tbsp olive oil
- 3 medium sized carrots (peeled and diced)
- 1 potato (peeled and diced)
- 1-2 celery stalks (chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 box of vegetable stock (or chicken stock)
- 1 can of diced tomatoes
- 4-5 sprigs of fresh thyme
- salt and pepper to taste
- 1 cup of noodles (any kind)

In a large pot, add the olive oil and turn heat on medium. Throw in carrots, potato, onion, and celery, sauté for about 7 mins (until the vegetables are about 1/2 way cooked). Add in the garlic, and take the thyme needles off 1 sprig and throw in the pot- sauté for another minute. Season with Salt and Pepper.

Pour in the vegetable stock and the tomatoes and about 2-3 sprigs of thyme (leave on the stem). Bring to a boil, then simmer for 15-20 mins (veggies should be almost cooked at this point)

Add in the noodles, cook for about 10 more minutes (until everything is cooked).

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Enjoy!



Friday, August 30, 2013

Creamy Taco Soup


Here is my Pinterest Challenge post for the week. Well its more of two pins that I mashed together to make it my own version, so would this be a pin challenge or not? Might as well! I liked different parts of each but not the entire thing. Its a creamy taco soup made in the slow cooker. You use chicken breast instead of beef which makes it healthier. It was delicious! Since I was cooking this meal for my sister and her family as well to enjoy, I did not add any hot peppers as the kids would be eating it too. This recipe is a winner in my book as well as with everyone else!

Here it is! Creamy Taco Soup
(pins I combined are found here and here)

2 cups pre-cooked chicken, shredded
1 can white beans, drained
1 can black beans, drained
1 can kidney beans
2 small cans kernel corn, drained
2 cans diced tomatoes
1 cup chicken broth
2 tbs lime juice
2 cloves of garlic, minced
1 package of taco seasoning
1/2 tbs cumin
500 mL tub of sour cream
shredded cheese
tortilla chips, crushed in medium size bits

1. Combine everything in the slow cooker other than the sour cream, cheese and chips.
2. Cook on low for 6-8 hours.
3. Mix the sour cream into the soup, then serve with shredded cheese and tortilla chips on top.

Since my husband and I like spicy food, we added hot sauce to our own. If you like it hot, try adding some chili peppers and hot sauce with the rest of the ingredients to kick it up a notch.

By Mommy Melissa

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Thursday, June 20, 2013

Pinterest Challenge: Spicy Tortilla Soup


This is one of my favourite recipes and one of the first recipes from Pinterest I've tried. I am a huge soup fan and this tortilla soup has got to be the best soup I've ever made... (and I make some damn good soups) Tons of flavour in every bite, goes perfect just as a meal alone! You MUST try this soup! You can find the original recipe here.

What you will need: 
2 tablespoons ground cumin

2 teaspoons sweet paprika

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
1 can of Diced Tomatoes with Lime & Cilantro 

1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth (or chicken broth will do)

2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, diced tomatoes, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Topping suggestions: Tortillas, avocado, shredded cheese (this is a must, it gets all gooey and delicious with every bite!)

Let us know how this recipe turned out for you!

POST BY MOMMY OLIVIA

Thursday, June 13, 2013

The Best Meatball Soup You'll Ever Eat.

I. Love. Soup.

Seriously. I could eat it every day. I also love meatballs, but I'm not a huge pasta fan. What better than combining two of my favorite comfort foods into one?

 
Here's the recipe.
 
 
1lb lean ground beef
1 egg
Seasoned breadcrumbs
Dried parsley and oregano
A few cloves of garlic, however much you prefer
8 cups of beef broth
1/2 of a medium cabbage
3-4 large carrots
1 medium onion
2-3 stalks of celery
2 medium potatoes
3 tablespoons of tomato paste
Salt and pepper
Dried oregano and parsley
Garlic powder
Olive oil (or veggie oil, or whatever you use)
 
For the meatballs:
 
Combine ground beef, egg, seasonings (including salt and pepper), and garlic with enough breadcrumbs to hold it together. I don't have a measurement for this, I just gauge by the feel of the meat. Roll into 1" balls.
 
Heat oil in pan, add meatballs in batches, turning until browned. Remove meatballs and set to the side.
 
For the soup:
 
Combine beef broth, tomato paste, and seasonings in large pot. Bring to a boil, then simmer while you're getting the veggies ready.
 
Dice your carrots, celery, and onion. Wash your potatoes, and cut into chunks (leave the skin on!). Throw those in. Simmer for about 15-20 minutes.
 
Chop your cabbage into spoon size slices. In the pot it goes, along with the meatballs. Bring to a boil, then simmer for 10 minutes or so, until the cabbage is softened. Adjust seasonings to taste, and serve!
 
So simple, and so tasty. I could go for a nice big bowl of it right now!
 
 
 
 


Sunday, May 5, 2013

Monthly Feature for April. Chicken and Dumpling Soup



Chicken and Dumpling Soup

This was my first attempt and first time hearing of chicken and dumpling soup so forgive me any error to all the authentic recipes out there!

Soup:
Boil chicken bones until the meat falls off the bones then strain the liquid. You can remove any meat from the bones and put it into the soup.
Chop onions, carrots, celery and garlic. Add them to the boiling broth.
Add extra chicken broth or stalk if needed as well as a pinch of basil, salt and pepper.
Boil until all vegetables are tender.

Dumplings:
2 1/2 cups of flour
1 teaspoon salt
4 teaspoon baking powder
1/4 teaspoon pepper
1 egg, beaten
2 tablespoon melted butter
2/3 cup milk

You will need about 30 minutes before you are ready to serve the soup to make the dumplings.
Mix all the ingredients together, then drop by teaspoon into the boiling soup. Cover and let it cook for 25 minutes.
Do not open the lid while they cook!




A big Thank You to Jennifer for sharing this recipe! It looks really great!



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Tuesday, April 9, 2013

GumboLaya wih Jasmine Rice



So I came across this recipe on Pinterest (click HERE for the recipe), it is delicious! If you love Gumbo, you will LOVE this... it is spicy, so use less at your own discrepancy.I made a few changes because I do not like okra, and could not find creole seasoning and did not have bell pepper... but click above for the full recipe.

What you will need:
2 tablespoons olive oil
4 large turkey sausages
2 boneless skinless chicken breasts
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

lace a large pot or Dutch oven over medium-high heat. Put 1 tbsp of olive oil, when hot, add the sausage cook until browned- set aside. Cook the chicken in the same pot until cooked- set aside. Chop up the sausage and chicken into bit sized pieces. In the pot add in celery, onion and bay leaves- cook for about 3 mins, add the seasonings and garlic- cook for 1 minutes. Add in tomato paste- cook for 2 minutes. add in diced tomatoes, chicken broth, sausage, and chicken. cook for 20 mins (add salt and pepper to taste) Add shrimp, parsley, and cilantro- cook for 2 mins. 



How to make the Jasmine fragrant rice: 

What you will need:
1 tablespoon olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice
1 teaspoon sea salt
¼ teaspoon cracked black pepper
3 cups water

Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

Pile the rice in a bowl, top off with the Gumbolaya.... enjoy! 



Tuesday, March 19, 2013

Creamy Chicken-Noodle Soup

What you will need:
- 4 chicken thighs- boiled and shredded
- 2 carrots (finely chopped)
- 1 celery (finely chopped)
- 1 medium onion (finely chopped)
- 2 green onions (finely chopped)
- 1 peeled potato (finely chopped)
- 5 cups of chicken stalk
- 1 can of cream of chicken soup
- 1 can of corn
- 1 1/2 cup of egg noodles

Boil chicken thighs for an hour- or until cooked. Shred with a fork. In the meantime  in a large pot add a tbsp of olive oil and sautee carrots, celery, onion, and potato until half way cooked. Add in the chicken stalk, cream of chicken soup, and corn- simmer for 1 hour. Add cooked chicken and egg noodles, cook for another 10- 15 mins or until noodles are cooked. Add salt and pepper to taste.

Note: To make the soup not as chunky and more broth add 1 cup of noodles instead of 1 1/2 cups.

This is seriously the best chicken soup I've ever made- definitely a husband pleaser!


Hope you enjoy!