BellaOnline Forums Food and Wine Home Cooking Soup Recipes

I've been freezing horriby this winter, and AC cracks in our walls have been doing nothing to aid that. So I'm thinking I should eat more soup.

Which soups are your favorite. Let's swap recipes.

I really like this Chicken Noodle Soup. Try it, and I know you'll love it more than any C-N Soup you have ever tried before!

1) Take four huge chicken legs (with thighs, with skin). Put them into a pot and pour water to cover them. Also take three large carrots and six celery sticks, wash them, cut them into three-inch-long pieces and put them with the chicken. Put in a large onion, some bay leaf, black peppercorn, salt and whichever spices you like.

2) Wait 45 minutes. Then take out chicken legs and veggies. Leave the onion in.

3) Separate bones and skin from the meat, put bones and skin back into the pot to boil for 30 minutes. Meanwhile, cut up celery, carrots and meat onto little cubes and flakes, respectively. After you're done cutting up the meat, put it into the freezer.

4) Strain stock (throw out bones and meat). Leave the onion and the spices in.

5) Put the chopped veggies and the meat back into the stock. Leave it on fire for 15 minutes, then add noodles (I use angel hair pasta), and keep it on fire for however long it takes the noodles to cook, even maybe a little less.

6) Voila!

Tell me if you liked.

Thanks for the recipe, Ice! I LOVE soup, but haven't had much time this year to make any. <img src="/images/graemlins/frown.gif" alt="" /> Here's one of my favorites; I love it so much I usually double it:

Turkey Meatball Soup

2 cans (14 1/2 oz. each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 Tablespoon butter or margarine
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound ground turkey
1 cup uncooked egg noodles

In large saucepan, bring the broth, celery, carrot to a boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile, in in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1 inch balls.

Add meatballs to the simmering broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Yield: 5 servings. (Small...IMO!)

Ooh, I'm gonna try that, sounds very nice! Why do you choose turkey though? For leanness?

Ice, it's delicious. You'll love it, trust me.

The recipe just called for turkey, is all. I don't think it would taste half as good if you used beef.

I was considering using pork actually, do you think that would work?

Velvet Chicken & Sweetcorn Soup
Lee.M

Here is my recipe for Velvet Chicken & Sweetcorn Soup. I make it often as it is a real winner.

Hope you enjoy it.


Serves~ 4

Ingredients~~
8 ozs Boneless chicken breasts, cut into �" strips

marinade~~
2 egg whites, beaten
2 tablespoons cornstarch
1/8 teaspoon salt

Deep fry~~
3 cups peanut oil

Assembly~~
1, 17oz can creamed corn
3 cups chicken stock
1 tablespoon light soy sauce
salt and papper to taste
sesame oil

Cut the chicken and pat dry on paper towels.
Combine the beaten egg whites, cornstarch and salt.
Add chicken, stir well, till chicken is well coated.
Refrigerate for 30 minutes.
Heat oil in a saucepan or wok to between 280�F and 300�F, no hotter.
Deep fry the chicken strips in the oil just until they are barely tender.
They will not brown.
Heat the creamed corn along with the chicken stock and light soy.
When hot add the chicken and season to taste with the salt and papper.
Add the sesame drops to garnish and serve.

Thank you lee. I'll be sure to try it out, I have chicken breasts frequently (but unfortunately, half of the rest, I don't). Can I substitute flour for cornstarch?

I don't see why you couldn't use pork, Ice.

I can't believe I forgot one of my favorite soups! (Was looking through my recipe box.) Shoot, I haven't made this recipe this winter, either. It's absolutely awesome:

Cauliflower Soup

1 medium head cauliflower, broken into florets
i medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups water
2 teaspoons chicken bouillon granules
3 Tablespoons butter or margarine
3 Tablespoons all purpose flour
3/4 teaspoon salt
2 Cups milk
1 Cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional (I use hot pepper flakes instead.)

In large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt better. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

Yield: 8 servings (about 2 quarts)

I double this recipe, as well.

Enjoy!

Hey, I found a few other goodies in my recipe box!

Mushroom Meatball Soup

2 cans condensed cream of mushroom soup
2 2/3 cups milk
1/2 tsp. dried oregano
1/4 tsp. pepper
1 package (12 oz.) frozen cooked Italian meatballs, thawed
1 can sliced mushrooms, drained

In large saucepan, whisk the soup, milk, oregano and pepper until blended. Add the meatballs and mushrooms. Cover and cook until heated through.

Broccoli Cheese Soup

1 bunch of broccoli
1/4 stick butter
1 quart half and half
2 Tablespoons chicken boullion granules
1/2 teaspoon celery salt or seed
cornstarch (with cold milk)
1 can Campbell's cheddar cheese soup

Simmer broccoli, butter, celery salt and pepper for about 6 minutes. Add water. (About 2 or 3 quarts to broccoli. simmer 20 minutes. Then add 1 quart half and half and cheese soup. Simmer 10 minutes. Mix corn starch with cold milk to thicken soup as you like.

(This recipe is a bit imprecise because it's my Dad's own recipe. <img src="/images/graemlins/smile.gif" alt="" /> )

I'll have to get his vegetable soup recipe, too. It's awesome.

I have a good corn chowder recipe somewhere too...

Boy, I've already made cauliflower soup twice since I posted the recipe! (The most recent being yesterday.) It was a good one to pull out of the ol' box on a chilly day...

Have you discovered any new soups, Ice?