Recipe Tag: Soups with Meat

Curried Chicken Stew

Preheat the oven to 325°F.

Place the oil in a large sauce pan over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and carrots. Cook for about 3 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes. Stir frequently.

Add the curry powder, garam masala, lime juice, vegetable stock, coconut milk, water, honey, salt, and potatoes.

Stir.

Cover and place in the oven.

Cook for about 45 minutes. Stir occasionally.

Add the peas, stir, and return to the oven to cook for another 10 minutes.

Serve.

Curried Chicken Soup

Place the oil in a large saucepan over medium high heat.

Add the onions and cook, stirring frequently, for about 10 minutes until the onions are lightly browned.

Remove half of the onions and set aside.

Add the chicken thighs to the pan and cook for about 4 minutes.  Stir frequently.

Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.

Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.

While the soup is cooking place the remaining water in a medium sauce pan over high heat.

When the water boils add the lentils, stir and reduce the heat to a simmer.

Cook the lentils for about 20 minutes.

Remove from the heat and strain the excess liquid.

Place the reserved onions and milk in a blender and puree until smooth.

Add the creamed onions, lentils and peas to the soup and stir.

Heat gently and serve.

Creamy Tortilla Soup

Preheat the oven to 225°F.

Place the olive oil in a medium sauce pan over medium high heat.

Add the chicken thighs and cook, stirring frequently, for about 5 minutes or until browned.

Remove to a plate and place in the warm oven.

Add the onions and garlic to the pan and cook for about 5 minutes. Stir frequently.

Add the peppers, stock, white beans, pepper, cumin, chili powder, and salt.

Simmer for about 30 minutes until the beans are soft, then remove from heat to cool slightly.

While the soup is simmering, place a small skillet over high heat.

Add the pumpkin seeds and toast for about 7 to 10 minutes. Toss frequently so that the seeds don’t burn. Remove to a paper towel.

Add the goat cheese to the slightly cooled soup and puree until smooth.

Add the chicken and stir.

Heat the soup through and serve topped with 1 Tablespoon per serving of the toasted pumpkin seeds.

Creamy Spicy Potato Soup

Place the diced bacon in a large sauce pan over medium high heat.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 2 minutes, until the onion begin to soften.

Add the celery, carrots and parsnip.

Cook for about 2 minutes. Stir frequently.

Add the potatos, water, chili powder, cumin, paprika and pepper.

Cover, reduce the heat to low and let the soup simmer for about 40 minutes. Stir occasionally.

When the potatoes are soft, remove the soup from the heat.

Stir and let cool for about 3 minutes.

Stir in the cheeses until melted.

Serve.

Creamy Poblano and Chicken Stew

Preheat the oven to 325°F.

Place the poblanos inside and roast, turning occasionally, for about 20 minutes.

Remove from the oven and place in a paper bag to cool.

While the peppers are roasting place the olive oil in a medium sauce pan over medium heat.

Add the garlic and cook for about two minutes. Stir frequently.

Add the onion and celery.

Cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the stock, water, jalapeno, cumin, chili powder, salt, and pepper.

Remove the poblanos from the bag and the skins should slip off easily.

Peel the peppers and remove the seeds.

Chop and add to the soup.

Reduce the heat to medium-low and simmer for about 20 minutes.

Using a blender or stick blender, puree the soup.

Add the milk, potatoes and corn.

Cook for about 8 minutes until the potatoes begin to soften.

Add the chicken and cook for about 8 to 10 minutes until the chicken is just cooked. Stir occasionally.

When the chicken is cooked through, add the shredded jack cheese.

Serve topped with cilantro leaves and crumbled taco shells.

Creamy Jalapeno Soup

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook for 5 minutes. Stir frequently.

Add the poblano and jalapenos and cook for 5 minutes. Stir frequently.

Add the corn, vegetable stock, 4 cups of water, and salt.

Cover and simmer for 40 minutes.

While the soup is simmering, place 3 quarts of water in a skillet over high heat.

As the water begins to simmer, add the chicken breast. Poach (at a simmer) for 12 to 15 minutes.

Remove the chicken to a plate and let cool. Cut the chicken into 1/2 inch chunks.

After the soup has simmered for 40 minutes, remove half of it to a bowl.

Add the cilantro and goat cheese to the half in the sauce pan, and using a blender or stick blender, puree until smooth.

Add the unpureed half of the soup back to the pan and add the cooked chicken breast.

Stir, bring back to temperature gently, and serve.

Chicken and Potato Soup with Dill

Place the olive oil in a large stock pot over medium heat.

Add the chicken thighs and cook, stirring frequently until just browned on all sides.

Add the red onion and cook for about 3 minutes. Stir frequently.

Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent. Stir frequently.

Add the chicken stock, water, salt, and potatoes.

Season with pepper and reduce the heat to low.

Simmer for about 50 minutes, stirring occasionally, until the potatoes are soft and beginning to fall apart.

Add the milk slowly, stirring continuously, then add the dill.

Stir and cook gently for another five minutes.

Serve.

Crawfish Chowder

Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.

Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.

Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.

Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.

Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.

Add the unsalted butter and stir well until melted. Serve.

Corn Bisque with Crabmeat

Place 1 teaspoon olive oil in a large skillet over medium heat. Add the onion and jalapeno.

Cook, stirring well, for about 5 minutes and add the corn. Cook for another 3 minutes and add the chicken stock, water, 1/8 teaspoon salt and the pepper. Reduce the heat until the soup is simmering and cook for about 20 – 25 minutes until the corn is soft.

Let the soup cool slightly and then use a food processor or blender to puree in batches until smooth. Force the pureed soup through a fine mesh sieve. Discard any of the solids from the sieve.

Return the soup to the pan and add the milk and oregano. Reheat gently over low heat. Let cook for about 10 minutes.

While the soup is heating, place the crabmeat in a bowl and add 2 teaspoons olive oil, 1/8 teaspoon salt and the minced shallot. Fold together.

When ready to serve, place the crab in the bottom of soup bowls and ladle soup into the bowl.

Corn and Crab Chowder

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook slowly. Stir frequently and adjust the heat so that the onions do not brown.

After about 10 to 15 minutes the onions should be soft. Remove to a blender or mini chopper and puree until smooth. Set aside.

Place the butter in the pan and melt.

Add the corn and cook over medium heat for about 5 minutes until the corn begins to soften. Adjust the heat so that the corn does not brown.

Add the vegetable stock, potatoes, salt and pepper.

Simmer for about 20 minutes until the potatoes are slightly tender.

Add the milk and thyme and the onion puree.

Stir and cook for about 5 minutes over medium low heat.

Add the crab and cook for another 5 minutes over low heat.

Serve.