Category Archives: soup

Freezer Chicken Soup

Sometimes, I go through the freezer and find a package of this and a package of that and it all sounds like it might go together in some sort of fashion. Sometimes it’s about trying to make something tasty, and sometimes it’s about not having to go to the store for dinner. Eating-down the pantry is an art. What good is storing food if you never eat it? Srsly.

This current concoction of soup, an actual vat of chickeny goodness – will last me until Christmas. And it’s pretty tasty.

Here’s news: I hate canned soup. Oh sure, it’s really handy and easy to obtain at the store, also good for emergency situations (hello? Hurricanes?) … but I really hate canned soup. I used to *LOVE* (repeat love)  a can of BeanofBacon soup from Campbell’s … but checking the list of Campbell’s gluten free products here, shows me that there are no BeanofBacon lunches in my immediate future. In fact, there are no soups on that list at all…. READ the labels on each can before you buy anything from Campbell’s. Not worth the disaster of being fed silent gluten because “soup should be safe”. Leave no stone unturned when detecting safe food. It’s worth the extra half of a minute to read lables.

There is a list of other companies and their GF soup lists here in case you do want to look for some hints about what canned soup options that are safe to eat.

Here’s what I cobbled together today from the freezer, it’s real delicious.

Freezer Chicken Soup

  • 1/2 a bag of frozen Broccoli -*the other 1/2 I left in the freezer for later.
  • 1/2 a can of corn -* left the other 1/2 with the broccoli in the freezer for more soup, later
  • 1/2  a bag of frozen peas -*again, left the other 1/2 for later
  • 1/2 C cooked rice (that I found in the freezer)
  • 2 C cooked beans mix: dark red, light red, cranberry beans,  navy, pinto, and lentils (left over from the beans I cooked this week for a pot of chili)
  • 1 chopped onion
  • 3 carrots -peeled and chopped
  • 1 package of chicken tenders, cubed and baked
  • 1 package of spicy chicken sausage- sliced
  • salt
  • white pepper
  • poultry seasoning
  • 6 cups of hot water
  • 2 vegetable soup boullion cubes
  • 1 box of chicken stock
  • handful of fresh cilantro- chopped

It’s real tasty.

 

Secret Ingredient

Do you know why your food tastes good? It’s because there is a secret ingredient in mix.

Love. ❤

How do I know that?  Because I put it there. Yep.

Cooking for a family is not always sunshine and lollipops, nope, and it’s not always fun either. The lists, the shopping, or “the wrangling of who needs to be where and when with what and then when do they eat before they have to be there with what they need to take with them” kinds of management that happens in kitchens all over the world. At least that’s what happens in my kitchen. Sometimes it’s like herding cats. Sometimes it’s easy. I don’t really know what anyone else is doing, but I try to put some fun into the mix.

This is love.

Eat your veggies. I love you.

Make some soup

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
  • salt
  • white pepper
  • poultry seasoning
  • basil

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.

Chicken Stew and biscuits

yes.please.

It’s raining, cloudy and a sort of dreary day all the way around.. maybe soup will fix it. Yep. It does. Comfort food is comforting like that.

Stew

  • 1 onion-chopped
  • 1 pkg baby carrots – chopped lengthwise
  • 2 potatoes, peeled and cubed
  • 1 pkg chicken thighs, cubed
  • 3 T oil
  • 1 box chicken stock
  • 1 box creamy chicken soup
  • salt, pepper, poultry seasoning – to taste
  • Optional: add some “Anneli” to the soup. These are tiny gluten free noodles that are just too cute, but leave them out if you want to.
Biscuits
make up some bisquits! I used Betty Crocker’s gluten free bisquik and the recipe off the box. Easy peasy.

Chop up the chicken, brown in the oil, add onions-potatoes-carrots. Cover with chicken stock. Cook until veggies are tender. Add the cream of chicken soup and adjust seasonings. Done.

Break a biscuit into a bowl and cover it up with some stew. Yum.

Pressure Cooker

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).

:::sigh:::

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.     : )

Chili in the crockpot

It’s finally Fall. Time to break out the crockpot.

Yummy food. No work. Lots of leftovers. What’s not to love?

 

Chili

  • 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.

Eat.

Freeze the leftovers for quick dinners later.

Happy Chicken Soup with Rice!

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

Step one:

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.

Add:

chopped meat.

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.

 

Soup Soup Soup

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.

Freezes great.

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.

Tornado Watch Soup

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.

Crazy new cornbread

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. star

“Not Corn”cornbread

  • 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.