Crock Pot Nacho Soup

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house!

2 lbs boneless skinless chicken breasts
1 large onion (diced)
2 cloves garlic (minced)
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans (drained)
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
serve with: extra cheese, sour cream and tortilla chips

Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour in the diced tomatoes, black beans, cheeses and heavy cream. Cook on low for another hour. Serve with toppings as desired.

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Lemony Lentil Soup

Lentil soup is what's for lunch today. I make this soup often. It's rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.  

I typically make this soup in the morning. It reheats well. After a long walk on the beach, I warm some pita in the toaster oven and heat the soup for lunch or a light dinner. I always keep pita bread in my freezer because I'm half Lebanese. Round out this meal with olives, marinated artichokes and/or some roasted red peppers to stuff into the pita. Alternately, you can serve the soup with steamed rice for a complete protein.

Lemony Lentil Soup 

Makes A Pot Full 

Some Notes

The spices are kept subtle in this soup. Feel free to add more cinnamon and cumin if you're in the mood for something assertive. Think of this soup as a base recipe and use your favorite spices. Instead of smoked paprika, garam masala or curry powder will work here too.

Make sure you rinse the leeks well. If you don't have leeks, swap them for a large onion or a few shallots.

Secret Ingredient Alert: Rapunzel No Salt Vegan Vegetable Bouillon is my go-to veggie bouillon when I don't have the time or energy to make my own stock. It's the best! I love it for its clean taste and homemade flavor. I find it at Whole Foods or often buy it in bulk online at Amazon. It's a lifesaver for quick soups like this one. But you can swap it and the water for 10 cups of your favorite broth or stock.

Ingredients

• 1 cup of green lentils (I use Whole Foods 365 Organic Brand)
• 2 carrots, chopped
• 3 celery stalks, chopped
• 2 leeks, white and light green parts, chopped
• 2 cloves of garlic, crushed, pressed or chopped  
• A handful or two of baby spinach (optional) 
• A handful of fresh dill, chopped 
• 1-2 lemons
• 1 1/2 teaspoons of smoked paprika 
• 1/4 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cumin
• 5 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon. (see notes) 
• Salt and pepper to taste. I use sea salt and freshly cracked pepper

Serving Suggestions
pita bread
steamed rice
naan
paratha
chapati
roti
baguette
a dollop of yogurt or creme fraiche
Some toasted slivered almonds

Instructions

In a large soup pot add the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin and bouillon cubes. Stir in ten cups of water. Salt to taste. Cover the pot and bring to a boil. Turn down the heat and simmer until the lentils and vegetables are soft. Take the soup off the heat. Stir in the baby spinach (if using), a good squeeze or two of fresh lemon juice, the chopped dill and some cracked black pepper. Stir the spinach around until it wilts from the heat of the soup. Serve with any of the above suggestions.

Bon Appetite & Blessings!
xx ~ Jilly
 

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Spicy Asian Chicken Noodle Soup

This Asian Chicken Noodle Soup reminds me a little of Pho.  We love Pho! Our favorite place to get Pho in Madison is Siagon Noodles.  If you don't know, Pho is a Vietnamese noodle soup consisting of broth, rice noodles a few herbs, and either beef or chicken.  When I'm in the mood for Pho and can't get to Siagon Noodles, I'll be making this soup.  The broth has similar flavors, garlic and ginger.  It's a bit spicy with the chili-garlic sauce added but very flavorful.  I really like that it only makes 4 servings but it would be very easy to double.

Yield: 4 servings

Ingredients:

6 cups chicken broth

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons grated fresh ginger 

1 tablespoons Asian chili-garlic sauce

12 ounces boneless, skinless chicken breast *see note below

4 teaspoons toasted sesame oil

1-6oz bag baby spinach

2 scallions sliced thin

2- 3oz pkgs of ramen noodles (season packets discarded) *see note below if only making 2 servings 

garnish with cilantro (if you like) 

Directions:

1.  Bring broth, soy sauce, mirin, ginger, and chili-garlic sauce to boil in Dutch oven.  Add chicken and turn down to medium-low heat, cover and simmer until chicken is cooked through, about 10 minutes.  Transfer chicken to plate.  When cool enough to handle, shred chicken into bite-sized pieces and toss with sesame oil.  Add back to broth along with noodles, spinach and scallions.  Simmer until spinach is wilted and noodles are tender, about 4 minutes.

Above is my favorite chili-garlic sauce and I use Kikkoman Mirin.

Use any flavor Ramen because you discard flavor pkg and only use noodles.

*I like to purchase a rotisserie chicken and use the dark meat in this soup.  You can skip the cooking and just add the cooked chicken along with the spinach and noodles.

*If only making 2 servings at a time just cook up one pkg. of the ramen noodles in a separate pan of boiling water for 3 minutes.  Divide noodles into two bowls and pour 2 servings of soup over noodles.  Repeat with the next 2 servings a day or two later.  This way the noodles don't get overcooked when you warm up the soup.

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Creamy Potato Dill Soup

If you love your soups thick and creamy, then this is a recipe you have got to try.  The potato pairs perfectly with the buttery dill flavor, and to drive it two degrees north of amazing, I've added cheese and bacon.  You're welcome.

 

Ingredients:

• 5 medium potatoes, peeled and cubed
• 1/2 cup chopped onion
• 1 1/2 cups chicken broth
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1/4 tsp. salt
• dash black pepper
• 1 cup milk
• 1 sprig of fresh dill
• 3/4 cup shredded cheddar cheese
• 4 slices of bacon, cooked and chopped

Directions:
 Cook the potatoes and onion in a large saucepan with enough boiling water to cover the vegetables for about 15 minutes or until tender.  Drain the water out and reserve 1 cup of the potato/onion mixture.  Dump the rest of the vegetables and the chicken broth in a blender or food processor and blend for about 1 minute or until smooth.  Set aside.  In the same saucepan, melt the butter.  Stir in the flour, salt, and pepper.  Add in the milk and whisk the ingredients until it is thickened and bubbly.  Cook and stir for 1 minute more.  Stir in the reserved 1 cup of reserved potato/onion and the blended vegetable mixture.  Cook and stir until heated through.  Snip the sprig of fresh dill into the soup using scissors, stir to combine.  You can add more salt and pepper to taste.  Serve the soup in bowls and top each serving with cheese and bacon.  I also served mine with slices of homemade sourdough bread and it was a hit with my family.  Enjoy!

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Coconut Curry Seafood Stew

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking.

INGREDIENTS:
1 tablespoons canola oil
2 tablespoons grated ginger
2 tablespoons pureed lemon grass
2 tablespoons curry powder
6 cups chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end)
2 (13.5 ounce) cans coconut milk
1 teaspoon chili oil
1 pound medium peeled and deveined shrimp
1 pound hardshell clams
8 ounces mussels
8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat
1/4 cup chopped cilantro
cooked jasmine rice about 4-6 cups
Siracha Chili paste (optional to add heat)

DIRECTIONS:
Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; simmer for 15 minutes.  Stir in tamarind soup base and coconut milk.  Add shrimp, clams, mussels and halibut and cook till no longer translucent about 5-8 minutes.  Serve in a bowl with 1/2 cup of rice and garnish with cilantro.

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Xian torn bread with lamb soup 羊肉泡饃

Yang Rou Pao Mo 羊肉泡饃


The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later.

Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a

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Spicy Sour Soup with Chicken (Tom Yum Gai)

Thai translation – Tom = Spicy Soup, Yum = Sour, Gai = Chicken

Tom Yum soup is a flavoursome and aromatic soup that is a favourite of many people. It is a simple and fresh dish that is made with chilli, galangal, lemongrass, coriander and kaffir lime leaf. It is made with prawns (tom yum goong) or in this case, chicken but is also often made with mushrooms (tom yum het), frog (tom yum kob) or fish (tom yum pla).

Ingredients

1 litre water

1 piece lemongrass

1 inch piece galangal

2 chillis

1 kaffir lime leaf

1 small bunch coriander.

1 small tomato

1 small onion

200g chicken

1 tsp chicken stock

2 tsp fish sauce

½ lime

100g mushrooms (straw or oyster are best)

1 tsp thai chilli jam or paste (optional)

Cooking Time – 20 minutes

Preparation Time – 5 minutes

Serves 4

Method

1. Put the water and chicken stock into a medium saucepan and bring to the boil on high.
2. Meanwhile, peel and bruise the stick of lemongrass and chop into inch long pieces. Crush the chilli (chop in half if you like your soup spicy) and peel the galangal and slice thinly. Remove the woody stem from the kaffir lime leaf and tear into pieces.
3. Place all the herbs plus 2 stems of coriander with leaves into the boiling water and reduce the heat. Simmer for 5 minutes.
4. Chop the tomato and onion in half and then half again. Add these ingredients to the stock. Cook for 5 minutes.
5. Slice the chicken into bite size pieces and add this to the stock and cook until it changes colour to white – approximately 5 minutes. If you are using chilli jam, add this to the stock at this time.
6. Add the mushrooms, squeeze of half a lime and fish sauce and stir well, then turn off the heat. Allow to cool for 5 minutes and then serve with a few sprigs of coriander.
   
   

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Bamboo Shoot and Pork Soup (Naw Mai Moo Nam)

Thai Translation - Naw Mai = Bamboo Shoot, Moo = Pork, Nam = Water

This soup is a distinctly northern dish. It is made with fresh bamboo shoots that are cut from the base of certain types of bamboo plants. The shoots are then shredded and boiled with pork bones to make a delicate soup with soft pork meat.

Bamboo shoots can be purchased in jars or tins from Asian grocery stores. You should endevour to buy whole bamboo shoots rather than the pre-cut ones as they will have a better flavour for the soup. Some Asian grocery stores will also have the fresh ones which are much better to use though!

Cooking Time - 1 hour

Preparation Time - 10 minutes

Serves 4

Ingredients

1-2 fresh bamboo shoots

150g meaty pork bones

1 litre chicken or pork stock

1 tsp soy sauce

Method

1. Prepare the bamboo shoots by removing the outer hard layers and finely cut the soft inside sections. Remove any excess fat from the pork.
2. Bring your stock to the boil and add the bamboo shoots and pork.
3. Bring soup to the boil again and reduce heat to a simmer.
4. Cook for approximately 30-45 minutes or until the pork is tender.
5. Season with soy sauce and serve.

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Coconut Chicken Soup (Tom Kha Gai)

Thai Translation – Tom = Spicy Soup, Kha = Galangal, Gai = Chicken

Tom Kha Gai is a warm, creamy and aromatic soup that is a crowd favourite. It is made with coconut milk and the essential ingredient that must be used in it is galangal. This is a root spice that is similar to ginger, but very different. You should not attempt to make this with ginger instead of galangal as the flavours will be all wrong. Tom Kha Gai can be served in small bowls with a side dish of rice and when eating it you should avoid the woody lemongrass, galangal and lime leaf. You can also add a few drops of chilli oil to the surface of the soup for taste and presentation and a small dish of fish sauce to add a saltiness to the soup if desired.

Cooking Time - 20 minutes

Preparation Time - 10 minutes

Serves 4

Ingredients
500ml coconut milk

200g chicken
½ tomato

½ onion

4 – 5 straw mushrooms (regular mushrooms can also be used)
1 – 2 chilli's

1 thin piece galangal

1 piece lemongrass

1 lime

2 tsp fish sauce

1 tsp palm sugar or brown sugar

1 shallot

1 tsp fresh coriander

Method

1. In a medium saucepan or wok bring the coconut milk to the boil over a medium to high heat.
2. Meanwhile, slice the galangal in thumb sized thin slices, bruise the chilli (place your knife flat over the chilli and press down to break it slightly - this will give flavour but not too much heat), chop the lemongrass in a few pieces. Remove the stem from the kaffir lime leaf and break in four.
3. Reduce heat of the boiling coconut milk and add the galangal, chilli, lime leaf and lemongrass.
4. Simmer the coconut milk for 5-10 minutes to allow the flavours infuse into the coconut milk. You can add water or some chicken stock if you wish to increase the volume of liquid.
5. Slice the chicken into chunks and add the chicken and cook til the chicken turns white. Next add fish sauce, sugar and lime juice.
6. Cut the onion in half, then half again and do the same for the tomatoes. Cut the mushrooms in half. Add these ingredients to the soup and cook for another 5-10 minutes.
7. Slice the coriander and shallots.
8. Turn soup off, stir through the coriander and shallots and serve.
   
   
   
   
   

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