Tag: soup

Crock pot comfort soup

I love stews, soups, and meat and potatoes… Guess that’s the Russian in me, huh?

It’s almost October and while the days are still warm the nights are getting cooler. I love fall weather, fall outfits, decorations, tea and coffee… Call me a Basic Bitch but I don’t care!

The crock pot gets used here and there throughout the warmer months but it really takes real estate on the kitchen table during the colder months. I am a huge fan of soup. I could eat it breakfast, lunch and dinner. It’s filling, easy to make, low cal/low carb and comforting. I made a huge batch Sunday night and having it for lunch every day this week.

20160920_144027.jpg
I got a little over zealous with the black pepper yesterday

1.5cup per serving

Ingredients:

  • 2 large onions-diced
  • 2 large celery stalks-diced
  • 2 large carrots-diced *In our house, the more carrots the better. Especially because our dog loves boiled carrots. Most of the time, I empty a small bag of baby carrots in the soup and scoop a bunch out for Mr.Marty Party Pants
  • 4 slices cooked bacon diced (do not get rid of bacon drippings)…If you prefer sausage, I bet some crumbled sausage would be good
  • 1 TSP Salt and pepper (or more to taste)
  • Italian seasoning to taste
  • 4 cups chicken broth (I used College Inn)
  • 1 LB boneless skinless chicken thighs cut into itty bitty pieces
  • 2 Cups fresh spinach
  • *Red pepper flakes (optional)

Directions:

  • Cook bacon
  • While bacon is cooking, chop up onions, carrots and celery
  • Chop up chicken and season with salt, pepper, and Italian seasoning
  • Remove bacon from pan and cook chicken in drippings (add oil or butter if needed) until chicken is browned
  • Remove chicken and saute veggies for about 5-10 min then add one cup of the chicken broth and cook for another 5 minutes, scraping the pan to loosen browned bits
  • Add chicken, veggies, bacon and remaining broth to crock pot and cook on high for 3 hours
  • After 3 hours, add spinach and stir till wilted

The end!

XOXO,

Rachel

Advertisement

Chicken Soup for the Soul

IMG_20160119_195523.jpg

Last week I was on a chicken soup recipe mission because my Husband was sick and needed some good “Jewish Penicillin”. But there was just one little issue- neither of us like boiled chicken. It would be such a waste to get chicken for the purpose of flavor and then chucking it. I needed to find a way to not waste food.

I thought to myself, “why not use rotisserie chicken?” It totally worked and was so flavorful and I’ve made this concoction again for this week. This recipe was adapted  from here.

This recipe yields approx 6 servings so adjust accordingly.

Ingredients:

  • bag of carrots
  • bag of celery
  • 1.5 onions
  • 6 cups chicken broth
  • 2 cups water
  • whole rotisserie
  •  2 tbls oil or butter
  • parsley
  • salt and pepper to taste
  • dried oregano or Italian season (whatever you have on hand)
  • 1 bay leaf
  • *noodles/rice optional*

Directions:

  • Bring broth and water to a simmer
  • While the broth and water are warming up, chop up a handful of carrots, half an onion and one celery stalk- throw it into the pot
  • Season with a pinch of salt and pepper
  • Cover the pot partially. In the meantime, separate the skin and bones in one container and the meat in another
  • Place the skin, bones, and bay leaf in the pot, partially cover and simmer for another hour to release max amount of flavor
  • Chop up the rest of the chicken, carrots, onion, and celery. Put to the side
  • After the hour, grab a large bowl and a colander. Place colander over the bowl and pour mixture in. This will separate the broth from the skin and bone mixture
  • Take your chopped up veggies and oil and saute in the pot until soft
  • Pour broth back into the pot and place chopped chicken and parsley in and simmer for another 10-20 minutes
  • *Add noodles or rice when you are ready to serve

So much flavor and really easy to make. I hope you guys enjoy!

unspecified-811111.png