New Year.. new soup.
It’s raining, it’s pouring, damp, flooding and just plain ugly weather. Why would I expect anything else in January? I don’t know. Anyway, I need some soup.
Chicken Soup with Veggies and noodles
- 8 chicken thighs, trimmed and cut into small pieces
- 1 onion
- 5 carrots, sliced
- 4 roma tomatoes, chopped
- 5 potatoes, cubed
- frozen peas, broccoli and corn, as needed
- 2 qts chicken stock (Pacific Brand is GF)
- Montreal Steak seasoning
- white pepper
- poultry seasoning
Brown the chicken bits and onion in a stock pot with a small amount of oil. Add all the veggies. Pour on the chicken stock. Add some seasoning to taste. Simmer more or less for a half an hour, or until the potatoes are cooked through.
Adding precooked noodles at the very end makes it just that much yummier. I broke some gf spaghetti noodles into small sections and cooked them up. Gluten free noodles are tricky. Precook them in a separate pan, – and due to science considerations beyond me, they will continue to absorb liquid in the soup.
Look out. I own a pressure cooker. It’s true. And I am crazy afraid of the thing. Also very true. I only have it, because my mother-in-law insisted that I own one… how else was I going to make the perfect stew recipe? Honestly.
So, years (12) ago…. I bought a pressure cooker. And many recipes of the perfect stew were made. And I put it waaaaaaaay back in the cupboard one day because it scared me, and it hasn’t been seen since. (Seven years ago).
So recently, I stumbled upon an idea of soaking dry beans, and cooking them to perfection in a pressure cooker. “Hey, wait. I own one of those.”
Let the madness begin. Early. I soaked 1 qt. of beans in hot-hot water for 4 hours. They expanded. Then I drained them and put them in the dreaded pressure cooker with filtered water and cooked them. I actually left the room and prayed the stupid thing wouldn’t blow up with beans in it.. but it all seems to have worked out just fine.
Super cheap to make, but the trade-off is time. Making the beans this way takes all day. And for some reason, it took 3 large pots, 2 large bowls and a strainer, which of course all need to be washed now. So there is time consuming and the mess that you don’t get with just opening a can of ready cooked beans. Trade offs. Trade offs. This is healthier for sure since I am avoiding the metal can world as much as possible.
I used some for chili tonight, and the rest will be morphed into refried beans or maybe a salad or something.
In case you need a chili recipe, I used this one, more or less. and obviously used my pressure cooker beans in place of the canned beans that are listed. Apparenly, a rainy day equals chili for dinner at our house. Yep, it’s raining today. : )
It’s finally Fall. Time to break out the crockpot.
Yummy food. No work. Lots of leftovers. What’s not to love?
- 1 chopped onion
- 1 cooked chicken breast (optional)
- 1 can crushed tomatoes
- 1 can tomato paste
- 1 can garbanzo beans (pureed- they will never know it’s even in there)
- 2 C cooked lentils
- 1 large can pinto beans
- 1 large can dark red kidney beans
- Add chicken broth as needed.
- Add chili seasoning to taste. (depends on what brand you buy)
- 2 tsp cumin
- salt and pepper to taste
Dump it all in the crockpot. Cook on high for 4 hours, or until the onions are done.
Freeze the leftovers for quick dinners later.
Chicken Soup with Rice … one of my favorite books!!
Go here to watch the Video.
It’s raining. It gets dark in early afternoon this time of year. Soup weather is here.
Chicken Soup With Rice
Cover three chicken leg (thigh and leg) parts with water. Boil, then simmer 1 hour. Let cool. Strain liquid through strainer into bowl, refrigerate overnight. Take meat off the bones, discard skin and bones. Chop and refrigerate cooked meat.
Chop carrots, zucchini and onion. Cover and refrigerate.
Step two (the next morning):
Plug in the crockpot. (Don’t ask me how I know this part) Add veggies and cover with stock. Heat for two hours.
2 C cooked rice
One package of spinach leaves- chopped.
2 tsp salt
1/2 tsp white pepper
1 tsp italian seasoning
1 stock cube (if desired)
Optional: thicken the broth slightly with 4 T “GF flour blend” mixed with a little broth, blend into soup in the crockpot.
Set crockpot to high, continue cooking until you are ready to eat. I like a good biscuit with this soup too. Go for it.
This is great for a rainy cold weekend lunch. Guess what we are having today? It’s great over a bowl of rice, too. (SOME!!!)people at my house insist on meat in their diets… I could care less and don’t really eat meat. So this is good either way. Sometimes I just get out two giant pots on the stove and make both versions at the same time.
Veggie Veggie Soup
- 1 lb chicken thighs – cut into bite sized pieces (optional)
- 1 chopped onion
- 1 box of Pacific chicken stock
- 3 peeled and chopped carrots
- 2 peeled and chopped potatoes
- 1 C frozen chopped spinach
- 1 1/2 C frozen chopped broccoli
- 1 can cut green beans
- 1 peeled and chopped zucchini salt and pepper to taste
- 1 tsp poultry seasoning
- 1 T oregano
- 1 T Italian seasoning
Cover chicken bits with a little water- 2 cups?maybe. simmer until cooked through. Add all the veggies and chicken stock. Add seasonings. Simmer an hour, or until the carrots are cookedto your liking.
We are under a tornado watch for the rest of the afternoon. I am making soup.
Tornado Watch Soup
- 1 pound of browned ground pork, turkey, whatever
- 1 large onion , chopped
- 1 large can of crushed tomatoes
- 1 large carrot, chopped
- 4 zucchini, peeled and chopped
- 4 C chopped baby bok choy leaves
- 4 C chicken broth, add more as needed
- 1 vegan boullion soup cube
- 2 tsp Italian seasoning
- 1 tsp salt
Place all in a large crockpot. Set to “high” for 5 hours.
Add 1 C cooked rice at the end. Stir and serve.
No corn in the cornbread… what? Well, yeah. And it turns out fine. LOL. And it’s sooooo perfect with the chili I made (see recipe for that under the soup tag)
I used to make a batch of that handy Krusteaz Honey Cornbread about once a week. I was addicted to it. And of course now I know why. I am allergic to everything in the mix.
So this is the new standby, yummy and very cornbread like, enough that I am even considering this recipe as the base for my cornbread stuffing. Whoa. This one earns a gold star.
- 1 egg (replaced with 1 T golden flax meal + 3 T HOT water)
- 3 T sugar
- 3 T palm shortening
- 1 C coconut milk
- 1/3 C potato starch
- 1/2 C arrowroot starch
- 3/4 C millet flour (or sorghum flour if you want more “grit”)
- 1/2 tsp xanthan gum
- 1/4 tsp vinegar
- 1 T baking powder
- 1/4 tsp soda
Mix everything except the baking powder and soda on high speed for a minute. Then add in the BP and Soda. This will react with the vinegar in the dough to make it rise. Quickly put batter into an oiled 8 x 8 pan and bake at 375 for 30 minutes.
Cut into squares and pour on the chili.
No Egg. No Gluten. No Soy. No Dairy either. Wow.