As promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.
This soup is super quick and easy to make.
2 T. butter
1 c. onions, diced
2 cloves garlic, diced
1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s the answer)
Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner to dish myself up a bowl! I cooked it on the stove, but it can definitely be cooked in a crockpot after the initial browning of the meat.
I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.
1.5 cups white onions, diced
3/4 cup each carrots and celery, diced
1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
I love making chicken soup from scratch. The cook time is lengthy, but, you don’t have to pay a lot of attention to the soup for most of the cook time.
You can use whatever kind of spices/herbs you fancy. I love Penzey’s Arizona Dreaming, it’s a great smoky, rich compliment to the veggies in the soup.
Speaking of veggies, I use carrots, onions, celery, Italian squash/zucchini, but you can use whatever is in your fridge. Good additions would also be diced bell peppers, diced fresh tomatoes (or canned diced tomatoes).
You can omit the noodles/macaroni is you don’t care for them or are GF/low carb.
5 lbs of chicken parts, bone-in or a rotisserie chicken with some of the meat removed and set aside
2 cups of carrots chopped, divided
2 cups of celery chopped, divided
3 cups sweet onion diced, divided
2 cloves garlic diced, divided
1 large shallot diced, divided
1T. cooking oil, your choice. I’ve been using grapeseed oil lately
12 cups of water
salt & pepper
2 cups Italian squash/zucchini, cut into bite-sized pieces
1 14-ish ounce can of diced tomatoes with juice, or 2 cups diced fresh tomatoes (optional)
other herbs/spices as desired
1 cup uncooked pasta/noodles/rice (your choice)
If starting with 5 lbs of raw chicken, place 1/2 of the carrots, onions, and celery into a large stock pot with the cooking oil.
Cook on medium until veggies are soft, and onions are clear.
Add 1/2 of the garlic and shallots, and cook until fragrant.
Add raw chicken, and cook for about 10 minutes, until chicken browns.
Turn stove down to low, add 12 coups of water, bay leaf, salt & pepper, and cover. Cook stock on low for about 4-6 hours- you can cook it for up to 12 hours in your crockpot if you wish instead). Pull out a few pieces of chicken, pull off the cooked meat and set aside (you want about 2 cups of chopped cooked meat). Put bones back into the pot. Cook for another 20-30 minutes.
Take the stock off the heat, and once cool, strain off the solids, and discard. The remaining liquid is your chicken stock. While you start with 12 cups of water, after cooking the stock down, you may end up with 6-8 cups of rich, velvety stock.
Place chicken stock on the stove in a large pot, add in chopped chicken, remaining veggies, and any herbs/spices.
Once veggies have started to soften/cook, add noodles/macaroni/rice if desired. Salt and pepper to taste.
As soon as noodles/macaroni/rice is cooked, remove soup from heat. Serve with hot bread (and butter).
*If you are starting with a rotisserie chicken, pull off 2 cups of meat, and add the carcass after the veggies are cooked and fragrant. proceed with remainder of recipe.
This is one of my favorite recipes to make and freeze. It makes a great meal to take to someone who is sick, bereaved, or just had a baby.
I discovered the recipe while I was pregnant with Lil’ Man and craved soup. I’ve tweaked it a bit from the original that I discovered online to fit more of our families tastes and sensibilities (the original recipe called for a lot of butter, half and half, and pork Italian sausage).
It’s gluten free naturally, and can be easily made vegetarian. I’ll include substitutions under the recipe.
Creamy Tuscan Soup
(Zuppa Toscana Copy Cat from Olive Garden)
1 lb turkey Italian sausage, crumbled (not in the casing)
1½ tsp crushed red peppers (that’s 1/2 packet of the pepper flakes that come with take out pizza)
1 large diced white onion (about 1 cup)
1/4 cup bacon crumbles (I like the ones from Costco)
2 tsp chopped garlic
4 large cartons of chicken broth (your favorite brand/variety)- it’s about 12-ish cups of liquid. You could also do boullion cubes and water if you prefer.
1 can evaporated milk
3 large potatoes sliced (skin left on)
1/2 bunch Kale or spinach, roughly chopped
Cook sausage in a large stockpot, crumble it up as you cook it.
Once sausage is cooked, add bacon, onions, and garlic, and cook until onions are soft and clear (about 10 minutes).
Add the broth, and cook on medium until the soup boils.
Lower stove to low add sliced potatoes and cook over low heat until potatoes are tender, about 30-45 minutes.
Stir in the milk, red pepper, and the kale/spinach and cook on low for 10-15 minutes, until kale/spinach is tender.
Makes about 10-12 servings.
To make this dish vegetarian, use soy italian crumbles and vegetable stock.
To make this dish vegan, use the variation above, and also substitute the evaporated milk for your choice of non-dairy milk.
As you store this soup in the fridge, it will become spicier, so I recommend no more than 2 days in the fridge before freezing it.