a little of each

A family's cookbook

Chicken Ball Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:40 pm
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Ingredients

1 cup chopped fresh mushrooms (1/4 lb)

½ cup sliced green onions

2 Tbl olive oil

1 tsp lemon juice

¼ tsp each: salt, pepper, oregano

8 cups chicken stock

3 oz egg pastina (3/4 cup)

40 chicken balls

2 egg yolks

1 cup light cream

¼ cup grated Parmesan cheese

salt and pepper to taste

 

Directions

Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile, heat chicken stock to boiling. Add mushroom mixture and pastina. Boil two to three minutes. Add chicken balls and continue cooking until balls are done. Turn off heat. In a separate bowl combine yolks, cream and cheese. Blend well, then whisk or beat into hot soup. Season with salt and pepper. Whisk while heating to serving temperature. Serve garnished with chopped parsley.

 

For the Chicken Balls:

(makes about 40)

1 cup ground, boned chicken breast

2 Tbl chopped parsley

2 egg whites

½ cup fine dry bread crumbs

1 Tbl grated Parmesan cheese

¼ tsp salt

¼ tsp pepper

 

Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. Cooked balls freeze very well.

 

Thai Chicken and Coconut Curry Soup

Filed under: Soups and Salads — alittlemoreofeach @ 9:39 pm
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Ingredients

4 cups chicken stock

5 cloves garlic, peeled and cut into large chunks

2 inches fresh ginger, peeled and cut into large chunks

1 Tbl Thai green curry paste

2 tsp whole coriander seeds

1 tsp whole cumin seeds

½ tsp whole black peppercorns

¾ cup loosely packed cilantro leaves and stems, plus additional ½ cup chopped for garnish

1 cup unsweetened coconut milk

¾ cup thinly sliced shallots

1 cup sliced mushrooms

1 (4 – 6 oz) boneless chicken breast, cut into ¼-inch strips

2 Tbl Asian fish sauce (nam pla)

2 Tbl fresh lime juice

2 tsp brown sugar

1 jalapeño, sliced into rings (optional)

1 small tomato, seeded and diced, for garnish

½ cup unsweetened coconut flakes, toasted, for garnish

 

Directions

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.

 

Mama Pappas’ Greek Lemon Soup

Filed under: Soups and Salads — alittlemoreofeach @ 9:07 pm
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Nana Hazel’s favorite version. She often used four to five cans of chicken broth and two boneless chicken breasts instead of a whole chicken. She found it much easier and just as tasty. Nana also added grated carrot to this soup.

 

Ingredients

1 (3 lb) whole chicken

3 quarts water

4 eggs

½ cup lemon juice

½ box orzo pasta

salt and pepper to taste

 

Directions

Cook chicken in water (covered) for two hours. Let cool. Remove chicken from broth and pick meat from bones. Set aside. Add water to chicken broth to make three quarts. Bring to a boil and add orzo pasta. Simmer for 30 minutes or until tender.*  Beat eggs with one tablespoon water until light. Add lemon juice. Add some hot broth to this mixture and pour entire egg mixture into broth. Add chicken to soup if desired. Salt and pepper to taste.

 

Avgolemono

Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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Bright fresh lemon, clean parsley, bright bits of carrot, smooth broth, and hearty chicken and rice.  We may not be Greek in any way, shape, or form, but we make a mighty tasty, if nontraditional, Greek lemon chicken soup.

 

Ingredients

2 cups milk

2 Tbl cornstarch

6 egg yolks, beaten

2 quarts chicken broth

½ cup rice

1 cup grated carrots

2 chicken breasts, cooked and cut into bite-sized pieces

½ stick butter

fresh parsley

1 cup fresh lemon juice

lemon zest

salt and pepper

Directions

Stir milk and cornstarch together, then beat in the egg yolks. Set mixture aside. Bring broth to a boil and add rice and carrots. Cook covered, until the rice and carrots are tender. Remove soup from heat and carefully add milk and egg mixture. Return to heat and continue to cook until it thickens. Remove from the heat and add chicken, butter, parsley, lemon, and salt and pepper and serve.

 

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Mexican Chicken Corn Chowder

Filed under: Soups and Salads — alittlemoreofeach @ 9:03 pm
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Makes two quarts. This soup should not be frozen.

 

Ingredients

3 Tbl butter

4 boneless, skinless chicken breasts, cut into chunks

1 small onion, shopped

2 garlic cloves, minced

2 cups half and half

2 cups Monterey Jack cheese, shredded

3 packages frozen cream-style corn, cooked

1 can green chiles, chopped

½ tsp ground cumin

½ tsp hot sauce

¼ tsp salt

2 Tbl fresh cilantro, chopped

 

Directions

Melt the butter in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic, and sauté for 10 minutes. Stir in the half and half and the next six ingredients (cheese through salt). Continue to cook over low heat, stirring constantly. Stir in the cilantro, and serve.

 

Chicken Tortilla Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:53 pm
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Ingredients

1 tsp olive oil

1 cup onion, chopped (Katie says this is optional!)

2 garlic cloves, minced

2 cups shredded cooked chicken breast

1 cup frozen corn

¼ cup dry white wine

1 tsp jalapeno pepper, seeded and chopped finely

1 tsp ground cumin

1 tsp Worcestershire sauce

½ tsp chili powder

2 (14.25 oz) cans chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 (10.75 oz) can condensed tomato soup

1 cup crushed tortilla chips (“Hint of Lime” flavored ones are the best)

½ cup sour cream

1/2 cup shredded cheese (optional)

1 lime, cut into wedges

 

Directions

Heat oil in a heavy soup pot over medium-high heat. Add onion and garlic; sauté two minutes. Stir in chicken and next nine ingredients (corn through tomato soup); bring to a boil. Reduce heat and simmer for an hour. If soup reduces too much, add another can of chicken broth. Ladle soup into bowls; top with crushed tortilla chips, sour cream and shredded cheese. Squeeze the juice from one lime wedge into each bowl of soup before serving.

 

Tortilla Soup, Slow-Cooker or Stovetop

Filed under: Soups and Salads — alittlemoreofeach @ 8:46 pm
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The first time Stephanie made this, she neglected to notice it was for a slow cooker. It was 30 minutes before supper, and she had the first 13 ingredients in a Dutch oven ready to heat. And she then read “Cover and cook at HIGH 6 hours. Oh, (expletive)!”  Needless to say they did not eat at midnight. The soup came out delicious on the stovetop in only 30 minutes!

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Stephanie Added a note: For another daily serving of vegetables, peel and grate four carrots.  Add to the broth and cook as directed.

 

Ingredients
2 (4 oz) skinned and boned chicken breast halves, cubed
2 cups whole kernel corn, thawed
1 large onion, diced
2 garlic cloves, pressed
2 (14 ½ oz) cans chicken broth
1 (10 ¾ oz) can tomato puree
1 (10 oz) can diced green chiles
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 bay leaf
4 (5 1/2″) corn tortillas
Fresh cilantro

 

Directions

Slow Cooker Method:  Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at high for 6 hours. Discard bay leaf. Cut tortillas into 1/4″ strips; place on a baking sheet. Bake at 375 for five minutes. Stir and bake another 5 minutes or until crisp. Serve tortilla strips with soup.

 

Stovetop Method:  Sauté onion and garlic. Add diced tomatoes and chiles. Stir in tomato puree and chicken broth. Add cooked chicken breast and thawed corn. Stir in the remaining ingredients, except for tortilla strips. Simmer for 30 minutes. Add some fresh lime juice just before serving. Add tortilla strips, some shredded cheese and a dollop of sour cream. Diced avocado would be a nice addition, too.

 

Lentil Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:44 pm
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Like the yellow squash soup, this is perfect: easy to make, inexpensive, healthy, and absolutely satisfying. I’ve tried it with both red and brown lentils and both are delicious. If it thickens too much, add up to one more cup water or chicken broth. Ken and I like it served over the Delicious Indian Rice as a version of rice and beans.

 

Ingredients

2 Tbl oil

1 onion, chopped small

3 carrots, cut into coins then in half into half-moons

3 celery stalks, sliced

3 cloves garlic, minced

1 can diced tomatoes, any flavor variety

1 ½ cup lentils, picked over and rinsed

½ tsp dried thyme

2 cans chicken broth (3 ½ cups)

1 Tbl red wine vinegar

salt and pepper

 

Directions

In a large saucepan, heat the oil. Add the onion, carrots and celery; cook until softened, about five minutes. Stir in garlic and stir for a minute. Add the diced tomatoes and cook for another minute. Add the lentils, thyme, broth and one cup water. Bring to a boil; reduce to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes. Stir in vinegar, salt and pepper and serve.

 

Cabbage Paprikash Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:41 pm
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When I used to eat meat – my general rule of the past ten or so years is to not eat things with four legs –  I loved the the tangy beef and cabbage soup served at TooJay’s Deli. I finally found something comparable in a cookbook called “Soup Makes the Meal,” and, even better, it doesn’t rely on beef for flavor (although, by all means, add some bite-sized pieces and use beef stock if you want).

I do have to brag for a second: this soup won the blue ribbon in Temple Beth El’s (Knoxville, Tennessee) annual soup and chili cookoff.  It really is that good.

Ingredients

1 Tbl olive oil

1 large onion, quartered and thinly sliced

4 cups cored and thinly sliced cabbage

salt

2 cloves garlic, minced

1 Tbl sweet paprika

6 cups chicken or vegetable stock

½ cup canned chopped or crushed tomatoes

1 large carrot, peeled and grated

3 Tbl tomato paste

juice of 1 lemon

2-3 tsp sugar, to taste

black pepper, sour cream and chopped fresh parsley, to taste or to garnish

Directions

Heat the olive oil in a soup pot over medium heat. Add the onion and cook, stirring until translucent, 8 to 9 minutes. Add the cabbage, salt lightly and cook until all the cabbage is wilted, about 10 minutes more. Stir in the garlic and paprika and cook, stirring, for 1 minute. Add the stock, tomatoes, carrot and tomato paste and season again with salt. Bring to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Add about half each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow, but distinctly sweet-tart broth. Season with pepper. Serve piping hot with garnishes.

 

Easiest French Onion Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:35 pm
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Ingredients

4 medium onions, chopped

1 package onion soup mix

1 package sharp cheddar cheese, grated

4 slices Italian bread, toasted

 

Directions

Boil onions in four cups of water over low heat with pot half-covered. When onions are cooked, add soup mix and half of the cheese. Cook for 10 minutes. When ready to serve, put soup in crocks and place toast on top of soup. Add shredded cheese on top of toast. Place soup crocks under broiler on medium heat. Remove when cheese starts to brown.