Recipe Tag: Soups with Meat

Clam Chowder

Melt the spread in a large stock pot over medium heat. Add the garlic, onion and celery and cook, stirring frequently, until the onions begin to soften.

Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.

Add the water and stir for about a minute. Add the potatoes and salt and cook, stirring occasionally, until the potatoes are soft.

Add the clams and stir. Cook gently over medium-low heat until the soup is thick.

Remove from the heat and allow it to cool for about 15 minutes. Stir in the milk and add fresh ground pepper to taste.

The soup is best made the day before and reheated very gently.

Cioppino

Place the peeled and deveined shrimp in the refrigerator until needed.

Place the shrimp shells in a small saucepan with the 2 cups water and bring to a boil, then immediately reduce the heat so the liquid is simmering. Simmer for 10 minutes.

Reduce heat to low. (Note: If you have shrimp stock available to you, you can skip this step and use 2 cups of no salt added shrimp stock instead of simmering the shrimp shells. Simply add the shrimp stock at the same time you add the tomatoes, bay leaves, salt, lemon zest, and honey.)

Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.

Add the onion and cook for 3-4 minutes, stirring frequently.

Add the celery and cook for another 3 minutes, stirring frequently.

Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.

Strain the juice from the shrimp shells into the skillet and discard the shells.

Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.

Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.

Serve immediately.

Chilled Garlic Chicken Soup

Place a large skillet in the oven and preheat to 375°.

Add the chicken and roast for 12 to 15 minutes. Stir occasionally.

Remove the chicken to a bowl and allow to cool.

When the chicken is cool, slice into 1 inch cubes.

Place in the bowl, cover and place in the refrigerator.

Place the skillet over high heat, add the onions, and sauté, stirring frequently, until the onions are caramelized; about 10-15 minutes.

Add the stock, water, and salt to the onions, stir, and simmer, covered, for 40 minutes.

Place the stock mixture in a blender or food processor with the roasted garlic (or use an immersion blender) and blend until smooth.

Let the soup cool and then add to the bowl with the cooked chicken thighs and milk. Chill.

Place 1 teaspoon olive oil in a skillet over medium-high heat.

Add the white parts of the green onion and sauté until lightly browned.

Add the green parts and continue cooking until the green parts are wilted.

Remove to a bowl and chill until needed.

To serve, divide the soup into 4 bowls, then top with the cooked (chilled) green onions as garnish.

Chili Con Carne

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

Add the onion and cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the poblano and jalapeno peppers and cook for about five minutes. Stir frequently.

Add the flank steak and cook until the meat has browned.

Add the tomatoes, beer, chili powder, cayenne pepper, salt, ground cinnamon, cumin, salt, pepper and kidney beans with the water from the can to the pot and stir.

Cover and cook for over low heat for about 90 minutes until the kidney beans are soft.

Stir occasionally. Add water to the pot as needed to keep the chili a thick consistency.

Serve topped with cheddar cheese, green onions, and sliced avocado.

Chickpea and Chorizo Stew

Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for a few minutes until slightly soft.

Add the turnip, carrots, celery and cook for about 5 minutes, stirring frequently. Add the sausage, paprika and sage. Cook for about two minutes until the sausage is not pink.

Add the chick peas, water, salt and pepper. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, for at least 45 minutes. Add more water 1/2 cup at a time as needed.

Chicken Tortilla Soup

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

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the celery and carrots and cook for another 3 minutes, stirring frequently.

Add the corn and chicken and cook for about 2 minutes.

Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.

Reduce the heat until the soup is simmering.

Cook for about 45 minutes. Stir occasionally.

Serve topped with crumbled tortilla chips.

Chicken and Okra Gumbo

Place a large skillet over medium high heat.

Add the flour to the skillet and cook, stirring constantly, until it begins to turn a blonde color.

Adjust the heat so that the flour does not brown too quickly. If there is any sign of smoke, remove the pan from the heat and stir the flour to cool. The flour can brown very quickly, so watch closely: never walk away from a roux! Remove the pan from the heat to cool when the flour is the color of milk chocolate (or slightly darker).

Remove the flour to a plate or container and set aside. (The flour may be cooked ahead of time. Allow the flour to cool and store in the pantry tightly sealed until needed.)

Add the olive oil to a large skillet over medium high heat.

When the pan is hot, add the garlic and cook for about 1 minute. Stir frequently.

Add the onions and cook for about 3 minutes, stirring frequently.

Add the celery and peppers and cook for about 2 minutes. Stir frequently.

Add the chicken thighs and cook for about 8 to 10 minutes. Stir occasionally. Be patient with this step, as the vegetables will slowly give up water as they cook and the mixture will become almost soupy before you add any liquid.

Add the cooked flour a little at a time and stir to blend.

Add the water, stock, Worcestershire sauce, Creole seasoning, paprika, salt, and bay leaves.

Stir well and cover partially.

Reduce the heat and simmer for 45 minutes. Stir occasionally.

Add the okra and the gumbo filé and stir.

Cook for about 10 minutes, stirring occasionally.

Serve over brown rice.

Chicken and Black-Eyed Pea Soup

Place the olive oil in a large sauce pan over medium heat. Add the red onion and celery and cook, stirring frequently, for about 5 – 7 minutes until the onions begin to soften.

Add the chicken thighs, sage and thyme and cook, stirring frequently, until the chicken is lightly browned – about 5 – 7 minutes.

Add the salt, pepper, chicken stock, water and black eyed peas. Increase the heat to high and when the soup begins to boil reduce the heat to medium or medium-low so that the soup simmers.

Cook for about 40 minutes, stirring occasionally.

When ready to serve, place 2 ounces of spinach in the bottom of a bowl and top with two cups of soup.

Chicken and Andouille Gumbo

Place the flour in a large skillet over medium high heat.

Cook for 10 to 20 minutes.  Shake the pan frequently and watch carefully so the flour browns but does not burn.

Set aside.

Place the sausage in a stock pot over medium high heat. Cook, stirring frequently, for about 2 minutes.

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

Add the olive oil to the pan and stir well.

Add the onions, celery and peppers.

Cook for about ten minutes. Stir frequently.

Add the browned flour and stir to blend into the veggies and chicken mixture.

Slowly add the water while stirring continuously.

Add the stock, Worcestershire, gumbo file, thyme, Tabasco, Creole seasoning, chicken, sausage, and bay leaves.

Stir well and cover partially.

Reduce the heat and simmer for 2 1/2 hours.  Stir about every 30 minutes.

Serve over brown rice.

Braised Moroccan Chicken with White Beans

Preheat the oven to 325°F.

Place the onions, carrots, chicken thighs, white beans, vegetable stock, water, wine, cinnamon, cumin, paprika, red pepper flakes, coriander, and salt in a medium stock pot and cover.

Place the pot in the oven.

Cook for 1 hour, stirring occasionally.

After the first hour, uncover and cook for 30 more minutes, then add the olives and stir.

Cook for 15 more minutes and add the raisins. Stir.

Cook for 15 more minutes.

Serve.