Soups & Chilli

Creamy Chicken Soup

Hi friends! Happy March 🙂

I don’t know what the weather has been like near you but we had kind of a wacky February weather wise here in the Seattle area.  We got snow… legit snow which never happens so things got hectic!  I am from New England so 6-12 inches of snow doesn’t really phase me.  The issue here though is because they don’t get snow very often… they don’t really have the supplies or infrastructure to handle it!  I went to the grocery store that Friday with EVERYONE AND THEIR MOM AND AUNT AND BROTHER IN LAWS DOG… !!!!!!!!! It was a SCENE. Needless to say- I used it as an excuse to hunker down and make this delicious soup!

This soup is hearty enough to serve as a meal and would go wonderfully with some crusty bread and butter.  It tastes even better the next day and would freeze really well too!

Let’s enjoy all the creamy and warm things while we can.. SPRING IS COMING!!!!!!

Creamy Chicken Soup

Delicious, creamy and hearty soup- perfect for a cold winter day!  Use cream or milk if you wish to lighten it up.  You could also add 1/2 cup of shredded cheddar cheese to make it extra decadent! Serve with crusty bread and butter.

  • 3 stalks celery (chopped)
  • 1 whole onion (chopped)
  • 1/2 cup carrot (chopped)
  • 4 cloves garlic (chopped)
  • 6 cups chicken broth
  • 2 chicken breasts
  • 2 tsp fresh thyme
  • 2 tsp ground oregeno
  • 2 tbsp butter
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup cream (or milk)
  1. Pour the chicken broth into large pot or dutch oven.  Add the two chicken breasts and bring to a boil until the chicken is cooked through.  Remove the chicken and let cool.  Transfer the broth to a bowl to use later.

  2. Melt the 2 tbsp of butter over medium heat in same large pot or dutch oven.  Add the chopped celery, onion & carrot.  Season well with salt and pepper and cook until veggies are softened.  While the veggies cook, shred the chicken.

  3. Add garlic, thyme and oregano and cook for another 2-3 minutes.

  4. Add the chicken and broth back into the pot and heat through. Season with salt and pepper to taste.

  5. In smaller pot, melt the remaining 1/2 cup of butter.

  6. Once melted, reduce the heat to low and add the flour, stirring to create a thick paste, or roux.

  7. Add the cream and stir until well combined.  Turn off the heat and add the mixture to the chicken soup. Bring to a simmer until soup has thickened.

  8. Season again with salt and pepper to taste.  Serve and enjoy!

Soups & Chilli

Creamy Tomato Soup

Hello again!  It’s been a while since I’ve posted a recipe and I sure have missed ya! It’s finally February!  January always feels like the longest month EVER.. especially when you are coming off all the Holiday craziness.  This year has been no different and this recipe for Creamy Tomato Soup was the perfect thing to warm me up as the weather has been CONSISTENTLY rainy and cloudy. UGHHHHHH.   Apparently the groundhog also just predicted 6 more weeks of winter so better bundle up and read along…

This recipe is so easy to make and really packs a punch when it comes to flavor.  I ate it for days on end as a leftover and also found fun ways to reinvent it: poaching an egg in the soup, using the soup as a sauce for pasta.. the list could go on! It just gets better as time foes on.  Let’s get started!


Creamy Tomato Soup

yield: 6 servings– prep time: 10 minutes – cook time: 20-30 minutes

Ingredients:

1/4 cup of extra virgin olive oil

1 sweet onion, diced

2/3 cup diced carrot

6 garlic cloves, smashed

1/2 small can of tomato paste

2 cans fire roasted diced tomato

1 1/2 cup vegetable broth

1/4-1/2 cup of cream or half and half

1 tbsp champagne vinegar (optional but gives a flavor blast)

seasonings: salt, pepper, crushed red pepper & fresh parsley


Step One: Heat olive oil over medium high heat in a pot.  While the oil heats, dice up your onion and carrot. Add to the heated olive oil and then season with salt and pepper.  Cook the onion  & carrot down for a few minutes until the onion is translucent.

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Step Two: Smash up the 6 cloves of garlic like shown below and add to the onion & carrot.  Add more salt and pepper.

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Step Three: After the garlic cooks for 1-2 minutes add the tomato paste and red pepper flakes and mix in with the vegetables.  Cook until it turns a deep red and gets very fragrant.

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Step Four: Add the diced tomatoes and vegetable broth.  Mix all together and reduce the heat on the stove to medium.  Let cook on the stove for up to 20 minutes.  Add salt and pepper to taste.

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Step Five: Using an immersion blender  or regular blender, mix the soup until it is smooth.  Mix in as much of the cream/ half and half as you’d like along with chopped parsley.  Another optional add in before you serve is 1 tbsp of champagne vinegar… trust me!  Add salt & pepper to taste.

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ENJOY!!! Tag me on Instagram or FB if you make this delicious soup 🙂

Soups & Chilli

Shredded Chicken Chili

I don’t know what the weather’s like where you live but here in Washington… FALL HAS ARRIVED.  Or as my husband and I like to say: “winter is here” (GOT reference #got #imobsessed #whydowehavetowaituntil2018).  With Fall comes ALL the baking and hearty warm comfort dishes that go perfectly with a night snuggled up in front of the fire!   There is also one other very important thing that comes with Fall… FOOTBALL!

WHO IS READY FOR FOOTBALL SEASON???

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Thanks Tom! I’m ready too!!  Growing up in my house, watching the Patriots on Sunday was basically more religious than going to church.  Each and every week I’d be surrounded by friends and family for a “Pats Party” and with those parties came some DELICIOUS food– it really goes hand-in-hand huh?? All week, my Mom and Dad would plan out what we were going to eat on Sunday during the Pats game, it was a ritual.  A ritual that continues- last year when my Mom visited me here in the Fall she asked me weeks ahead of her visit “but what are we going to eat during the game??”.  She’s coming next month and you can bet she already asked me again 😉

The trouble with watching football on the West coast is the games start so dang early!! I used to have all morning to shop, prep, cook and now I have until about 9:30am before I want to park it in front of the TV for the rest of the day.

Solution to my problem: CROCKPOT BABY! Has there seriously ever been a better invention than something you can just put raw food into, in no particular order and have a delicious meal ready in 4-8 hours?? I think NOT!  My Shredded Chicken Chili is the perfect meal to have this Sunday while you’re watching your team play! (I hope your team is the Pats..) And it tastes EVEN better in the days following… I’ve actually been making it on Sunday as football food and then having it every day for lunch the rest of the week.. brilliant!14.jpg


Shredded Chicken Chili

yield: 8-10 servings – prep time: 15 minutes – bake time: 5-8 hours in slow cooker

INGREDIENTS

1 onion, diced

2 green peppers, diced (note: I buy green peppers because they are the cheapest! lol! you can buy any pepper you prefer!)

1/2 large sweet potato, diced

1 can of beans (with liquid- any beans will work!)

1 28 oz (the big one!) can of diced tomatos

1 cup vegetable broth

3-4 chicken breasts

1/4 block of cream cheese

Homemade Taco Seasoning (use this on anything!):

1 tbsp garlic powder

1/2 tsp red pepper flakes

1/2 tsp dried parsley

1/2 tbsp dried oregano

1 tsp paprika

1 1/2 tbsp ground cumin

1 tbsp chili powder

+Salt & Pepper to taste


Step One: Dice up your onion, peppers and sweet potato and throw them in the crockpot

 

TIP: cutting an onion SUUUCCKKSS and I’ve tried a lot of tricks you read about online to prevent you from wanting to pluck your eyes out… putting a match in between my teeth, chewing gum, you name it..

Here is what I’ll suggest: cut your onion last of all your veggies- you don’t realize how the juice stays on the knife and cutting board and can hurt you even after you’re done cutting it! Cold is best- the colder your onion, the less it will make you cry.  God Speed….

Step Two: Empty the can of beans (with liquid) and diced tomatos into the pot, salt and pepper generously, give it a stir

Step Three: Add in the taco seasoning and stir again

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Step Four: Add the 1 cup of vegetable broth (which by the way can be chicken or beef broth too.. or even water, though the broth adds more flavor!)

Step Five: Nestle your chicken breasts under the chili so they are completely covered.

Note: I tried this recipe with both breasts and thighs (that sounds funny..) and preferred how the chili tasted using the chicken breasts.  I am a big fan of chicken thighs because I love dark meat BUT for some reason they felt and tasted really greasy in the chili and didn’t add the flavor i was looking for.

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Step Six: Put on the lid and turn on your crockpot!! On the high setting, mine took about 5 hours before I felt it was almost done.  At just under 4 hours the sweet potatoes were still a little hard so that is how I was able to tell.  The longer all these flavors sit together the better!!

Step Seven: About 30 minutes before you want to serve your chili, take the chicken out and shred it using two forks- then put back into the crockpot

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Finally, add the 1/4 block of cream cheese in little pieces like so:

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Stir and allow the cream cheese to melt.  This adds an amazing creaminess and also thickens it up more than plain liquid cream would- trust me on this!! Keep cooking another 30 minutes.

Step Eight: Salt and pepper your chili to taste and…ENJOY!! I really love to add avocado and shredded cheese on top of mine.  My husband crumbles up tortilla chips and mixes those in which adds a salty crunch.  YOU DO YOU!

GO PATS!

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