Tag: soup

Spicy Potsticker Soup

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My dog, more like little brother, Cooper crossed the rainbow bridge early in December. I am so grateful for the 15 years we spent together but it has not made the loss any less devastating. My grief brain has made it hard to complete any one task and I end up looking lost with many unfinished projects. Cooking is always something that is grounding for me and though it has taken some time to get my appetite back, there is nothing like a comforting soup when you are feeling sad. This spicy potsticker soup was helpful for me to take some time to care for myself and it was not a complicated recipe for a weeknight meal.

Ingredients

  • 3 TBSP Sesame Oil
  • 2 TSP Fish Sauce
  • 1 Bok Choy, greens chopped
  • 2 Shallots, chopped
  • 1 Cup Sliced Mushrooms
  • 2 Garlic cloves, minced
  • 1 Inch Fresh Ginger, peeled and grated
  • 6 Cups Chicken Broth
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 20-30 Frozen Wontons/Dumplings/Potstickers
  • Chili Oil, I love Lao Gan Ma

Let’s Get Cooking

Heat 2 TBSP sesame oil over MED-HIGH heat in a large pot, add in the bok choy and cook for about 4-5 minutes. Remove and transfer to a plate

Add the remaining 1 TBSP of sesame oil to the same pot. Add in the mushrooms + shallots + garlic + ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil. Add in the wontons and cook until the float, about 2-3 minutes. Stir in the bok choy + soy sauce + rice vinegar + fish sauce. Remove from heat.

Serve in bowls and top with the chili oil.

Made with Love,

Hannah

Chicken, Spinach, & Artichoke Soup

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Soup season is slowly making its way to a close, but before it’s over this chicken, spinach, & artichoke soup from Sarah DiGregorio is a MUST MAKE. The recipe can be made on the stovetop, but I made it in the crockpot because nothing is better than low and slow. The recipe calls for frozen spinach, but I used fresh and it still came out great, I used about 2 Cups but it’s totally your call!

Ingredients

  • 2 TBSP Unsalted Butter
  • 1 Large Yellow Onion, finely chopped
  • Salt + Pepper
  • 3 Celery Stalks, chopped
  • 8 Garlic Cloves, smashed & chopped
  • 2 lbs Boneless, Skinless Chicken Thighs
  • 1 Cup Chicken Stock
  • 1/2 Cup White Wine
  • 1/2 Lemon, Juiced
  • 1 TSP Red Pepper Flakes
  • 1 10oz Package Frozen Cut Spinach, or 2 Cups Fresh Spinach
  • 1 10oz Jar Marinated Artichoke hearts, drained
  • 1/2 Cup Cream Cheese
  • 1/2 Cup Finely Chopped Fresh Dill or 2 TBSP Dried Dill
  • Scallions & Grated Parm for topping

Let’s Get Cooking

In a large skillet, melt the butter over MED-HIGH heat. Add in the onion and season lightly with salt, stir until soften and translucent. Add in the celery + garlic and stir until soften, lower the heat if needed to avoid burning. Pour the mixture into a slow cooker.

To the slow cooker, add in chicken thighs + stock + wine + lemon juice. Season with red pepper flakes + 1 TSP Salt + black pepper and mix well to combine. Cover and cook on low for 4 hours. ** The dish can stay on the warm setting for a few hours following the cook time if needed **

About 20 min before you’re ready to eat, add in the spinach + artichoke hearts to the slow cooker and cook on low until the spinach can be stirred into the soup.

Add in the cream cheese + dill and stir until the cream cheese melts in.

Shred the chicken and serve in bowls, topping with parm and scallions.

Made with Love,

Hannah

Veggie-Packed Slow Cooker Chicken Noodle Soup

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It’s cold in Ohio, I know we shouldn’t be surprised. We just had freezing temperatures, a snowstorm, and then raining ice, so needless to say, we are all working on staying warm. I wanted to get back to the basics and make a chicken noodle soup. I used Nyssa’s Kitchen recipe for her turmeric chicken soup as a guide to make a veggie-packed soup with creamy broth. I made a few tweaks here and there but this soup is a keeper & it helped me stay warm, I mean they do say chicken soup is good for the soul!

Ingredients

  • 1 Medium Yellow Onion, Diced
  • 1 Large Leek, white and light green parts only, halved and thinly sliced
  • 3 Large Carrots, thinly sliced
  • 3 Celery Stalks, thinly sliced
  • 1 TSP Salt
  • 3 Garlic Cloves, chopped
  • 1 TSP Turmeric
  • 1 TSP Poultry Seasoning
  • 6 Cups Chicken Broth, I used turkey bc that’s all I had
  • 1 13.5 oz Can Coconut Milk
  • 1 1/4 lbs Boneless Chicken Breasts
  • 1 10 oz Bag Frozen Peas
  • 1 Cup of Kale
  • 1 TBSP Parsley
  • Cooked Egg Noodles
  • Black Pepper

Let’s Get Cooking

In a skillet on MED heat, combine the olive oil + onion + leeks + celery + salt. Saute together for about 10 minutes, until the onions begin to soften.

Add in the garlic + turmeric + poultry seasoning and stir to combine, let cook for about 3 minutes.

Place the raw chicken into the crock pot and top with the sauteed veggies. Pour over the broth and place the crock pot on high for 4 hours

Once done, remove the chicken, shred it, and return back to the crock pot. Stir in the coconut milk + frozen peas + kale + parsley and allow to cook for about another hour on low, or until the peas are bright green.

During this time, cook up your egg noodles per package instructions.

Serve the soup over the cooked egg noodles, top with extra pepper & warm up!

Made with Love,

Hannah

Potato Leek Soup

Categories Recipes3 Comments on Potato Leek Soup

It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.

Ingredients

  • 2 TBSP Olive Oil or Unsalted Butter
  • 2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
  • 2 Leeks (the whole thing) chopped and rinsed well
  • Salt + pepper
  • 6 Cups Vegetable Broth
  • 1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
  • 1/4 Cup Sour Cream + more for serving
  • 1 TSP White Wine Vinegar
  • 4 Scallions, thinly sliced
  • 1 Cup Dill, coarsely chopped

Let’s Get Cooking

Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.

Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.

Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.

Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!

Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.

Serve with some crispy crunchy bread, optimal for dipping!

Made with Love,

Hannah

Lemon Chicken Soup

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Soup season is coming, well, I’d like it to. We are now in that strange season of September where it’s not quite summer any more, but not yet fall, I can’t stand it. To speed up the transition to fall, try out this take on chicken soup from a spicy perspective.

Ingredients

  • 10 Cups Chicken Broth
  • 3 TBSP Olive Oil
  • 8 Cloves of Garlic, crushed and minced
  • 1/2 Sweet onion, sliced into thin half moons
  • Zest of 1 large lemon
  • 2 Chicken breasts
  • 1 Cup Pearl Couscous
  • 1/2 TSP Crushed Red Pepper
  • 2 oz Crumbled Feta
  • 1/3 Cup Chopped Chive
  • Salt + Pepper

Let’s Get Cooking

Grab a large pot and heat the olive oil. Add in the onion + garlic over med-low heat and saute until softened.

Add in the chicken broth + raw chicken breasts + lemon zest + rushed red pepper. Cover and bring to a boil, once boiling, reduce the heat and let simmer for 5 minutes.

Add in the couscous + salt + pepper, simmer for a few more minutes then turn off the heat.

Remove the chicken breast and use two forks to shred the chicken. Add the chicken back into the pot and stir in the feta cheese + chopped chive + any additional salt & pepper.

Made with Love,

Hannah