a little of each

A family's cookbook

Roasted Chicken and Wild Rice Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:46 pm
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1 (6 oz) box wild rice mix

1 Tbl olive oil

1 ½ cups red onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

2 garlic cloves, chopped

1 (8 oz) package of mushrooms, halved

¼ cup all-purpose flour

½ tsp dried tarragon

¼ tsp dried thyme

2 cups water

2 Tbl dry sherry

2 cans chicken broth

1 (12 oz) can evaporated milk

3 cups shredded roasted chicken



Prepare rice according to box instructions. Set aside. Heat oil in large pot. Add onion, celery, carrots, garlic and mushrooms and sauté for six minutes or until onion is translucent. Add flour, tarragon, thyme to vegetable mixture and cook for one minute, stirring frequently. Add liquid ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook for 10 minutes.


Chicken Ball Soup

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



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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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



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.



1 (3 lb) whole chicken

3 quarts water

4 eggs

½ cup lemon juice

½ box orzo pasta

salt and pepper to taste



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.



Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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photo 2

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.



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


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.


photo 1



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.



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



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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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



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.