Tag: Soup Recipes

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

Gnocchi Leek Soup with Greens

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Wowee, another January means Hangry Hannah turns 4! The final months of 2023 caused me to put this blog on the back burner as I focused on building up clientele in my private practice. During that time I was still cooking, so I am excited to share some of the recipes that I was making. I recently made this soup as during this past weekend we got hit with Winter Storm Ember. It comes from Bon Appetit’s Feb 2024 issue that focuses on ‘cozy’ recipes, which are right up my alley, especially at this time of year. The broth is light and lemony, but fills you up with the kale and gnocchi.

Ingredients

  • 1/3 Cup Vegetable Oil
  • 2 Large Leeks, white and pale green parts only, thinly sliced, divided
  • Salt & Pepper
  • 1 Lemon, halved, seeds removed
  • 2 TBSP Unsalted Butter
  • 1 Parmesan Rind [optional] + shaved parm for serving
  • 6 Cups Low-Sodium Vegetable Broth
  • 1 1lb package Shelf-Stable Gnocchi
  • 2 packed Cups of torn Tuscan Kale
  • Dill for serving

Let’s Get Cooking

Heat oil in a large pot. Cook 1/4 of the leeks, stirring occasionally, until deep golden brown and crisp, about 6-8 minutes. Drain through a fine-mesh sieve and set over a small bowl, immediately season with salt & toss to combine, set aside.

In the same large pot, heat 1 TBSP of the reserved leek oil. Cook lemon, cut side down, until deeply browned, about 2-3 minutes, and transfer to a plate.

Reduce heat to MED, melt butter in the pot. Add in the remaining leeks, season with salt, and cook until softened, without taking on too much color, about 5 minutes.

Return lemon to pot & add parmesan rind, broth, and few grinds of pepper; season with salt. Increase heat to high and bring broth to boil. Reduce heat to MED; simmer until reduced slightly and broth smells lemonly, about 15 minutes.

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot & discard. Remove parm rind and discard. Add gnocchi to pot and simmer until cooked through about 5 minutes. Remove from heat, add kale, and stir until just wilted.

Ladle soup into bowls & top with dill + shaved parm + crispy reserved leeks; season with more pepper.

Cozy up & enjoy!

Made with Love,

Hannah

Potato, Cauliflower, & White Bean Soup

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Hi, it’s been a minute. I’ve had to take the time to focus on studying for the National Counselor Exam (NCE) and I unfortunately, had to step away from the blog for a little but I am back! I am so excited to be back into my hobbies and doing the things I love. I found this recipe from the New York Times Cooking website; it caught my eye because of the soup being topped with sour cream & onion chips. The recipe calls for the soup to be made in a slow cooker, but I made it in a stock pot and it came out AMAZING. I top mine with extra cracked black pepper, cheese, & of course potato chips. This soup has such a different taste and it’s so creamy, it’s an automatic new favorite.

Ingredients:

  • 2 TBSP Olive Oil
  • 1 LB Yukon Gold Potatoes, scrubbed, peeled, and cut into 1in chunks
  • 1 LB Cauliflower, chopped into large bite-sized florets and stems
  • 2 15oz Cans Cannellini beans, drained
  • 1/2 Yellow Onion, minced
  • 6 Cloves Garlic, smashed & minced
  • 3 1/2 Cups Vegetable Stock
  • 3 TBSP Unsalted Butter
  • 2 TBSP Dry White Wine
  • 1/2 TSP Dried Thyme
  • 1/2 TSP Garlic Powder
  • 1 TSP Lemon Juice
  • 1 Cup Plain Greek Yogurt [ recipe calls for sour cream but I like the tang of the yogurt ]
  • Salt & Pepper
  • Sour cream & onion potato chips, for topping
  • Shredded cheddar, for topping

Let’s Get Cooking

Prep all your ingredients beforehand, chopping the onion, potatoes, cauliflower, and garlic.

In a large stock pot, heat the olive oil and add in the garlic + onion and let saute for about 2-4 min. Once fragrant, add in the potatoes + cauliflower. Let the vegetables cook for about 8 minutes on MED heat.

Add in the beans + vegetable stock + butter + thyme + garlic powder + dry white wine + salt + pepper and stir to combine. Bring the soup to a boil and allow to simmer for about 1 hour or until all the vegetables are soft. Using a potato masher, mash the vegetables until the soup has a chunky texture, allow to cook for another 30 minutes.

Using a blender, blend the soup [ in batches if you need to ] and return to the pot. Stir in the lemon juice + greek yogurt/sour cream. Top with more black pepper.

Serve with shredded cheddar cheese & sour cream & onion chips!

Made with Love,

Hannah

Winter Minestrone

Categories Recipes3 Comments on Winter Minestrone

Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

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

Polish Cabbage Soup

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I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.

Ingredients

  • 1 TBSP Olive Oil
  • 4 oz Thick cut bacon, cut crosswise
  • 1 Medium Onion, coarsely chopped
  • 1 Garlic Clove, thinly sliced [I did two]
  • 2 Bay Leaves
  • 3/4 TSP Smoked Paprika
  • 1/2 TSP dried Herbes de Provence, or thyme
  • 1 Medium Head Green Cabbage, cored and coarsely chopped
  • 1 28.5oz Saurkraut, do not drain
  • 1 Large Russet Potato, peeled and chopped
  • 1 Medium Carrot, thinly sliced
  • 1 Medium Parnship, thinly sliced, or another carrot
  • 1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
  • 1/2 Cup Finely Chopped Dill
  • Salt + Pepper

Let’s Get Cooking

The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.

Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.

Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.

Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.

Made with Love,

Hannah

Broccoli Cheddar Soup

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Gorgeous, gorgeous, humans love soup. Soup humans are the best humans. So I present to you this absolutely delicious ‘healthy-ish’ broccoli cheddar soup from Half-Baked Harvest. It’s creamy, cheesy, and paired perfectly with some homemade sourdough. This makes a lot so be ready to have this for lunches for the week.

Ingredients

  • 2 TBSP Olive Oil
  • 2 TBSP Butter
  • 1 Yellow Onion, chopped
  • 2 TBSP Fresh Thyme/ 2 TSP dried
  • 2 Carrots, Chopped
  • 3 TBSP All Purpose Flour
  • 6 Cups Chicken Broth
  • 1 Small Cauliflower Head, cut into florets
  • 4 Cups Broccoli florets
  • 2 Bay Leaves
  • 1/4 TSP Smoked Paprika
  • 1/4 TSP Cayenne
  • 1/2 Cup Canned Coconut Milk
  • 1-2 Cups Shredded Sharp Cheddar Cheese
  • Salt + Pepper

Let’s Get Cooking

In a large pot, melt together olive oil + butter. Add in the onion + carrots + thyme and cook until you can smell the ingredients, about 10 minutes. Stir in the flour and cook until it goes light brown, about 2 minutes. Slowly whisk in the broth.

Add in the cauliflower and bring it up to a boil, until the cauliflower is tender, about 10 minutes. Transfer the soup into a blender and puree until it’s smooth. [don’t clean the blender because you will use it again].

Place the soup back into the bot add in the broccoli + bay leaves + paprika + cayenne + salt + pepper. Simmer over MED heat for about 10 minutes. Remove bay leaves and blend soup, but keep small chunks of broccoli.

Return the soup back into the pot and stir in the coconut milk and cheese until it is incorporated. Season with salt + pepper and serve warm with bread.

Made with Love,

Hannah

Wonton Soup

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Takeaway wonton soup is one of my favorite meals when I am looking for something warm and comforting. The thought of making wonton soup always seemed out of reach, like how do you even make wontons?! Do not fret, I found a recipe from Delish that didn’t seem too difficult, so I added a little bit of a flair to it, and BOOM easy peasy wonton soup that you can make at home. Making the wontons did take some focus and time, but I found it to be a very mindful task. Serve warm and enjoy.

Ingredients

For Wontons

  • 2/3 lb Ground Pork
  • 2 TSP Soy Sauce
  • 2 TSP Chives, Thinly sliced
  • 1 TSP Rice Wine Vinegar
  • 1 TSP Grated Ginger
  • 1 Garlic Clove, minced
  • 1/2 TSP Crushed Red Pepper Flakes
  • 1/2 TSP Sesame Oil
  • 1 Package Square Wonton Wrappers
  • 1/4 Cup Water

For the Broth:

  • 6 Cups Chicken Broth
  • 3″ Piece of Peeled Ginger
  • 2 TSP Soy Sauce
  • 2 Garlic Cloves, Smashed
  • 1/4 TSP Sesame Oil
  • 2 TBSP Sliced Green Onions
  • 1 Bundle of Bok Choy, Chopped
  • 1 Cup Mushrooms, Sliced
  • 1 Handful of Bean Sprouts

Lets Get Cooking

In a large stockpot bring together all of the broth ingredients except the bok choy and the bean sprouts. Bring up to a boil and then simmer on low for 10 minutes. Remove the garlic and ginger and bring back up to a boil.

While the broth is coming together, combine pork + soy sauce + chives + vinegar + ginger + garlic + red pepper flakes + sesame oil in a large bowl.

On a clean dry surface bring out your wonton wrappers. Keep a bowl of water close by and wet the edges of the wonton wrapper with water. Place about 1/2 TBSP of the pork filling into the center of the wonton wrapper. Fold the wonton diagonally in half to make a triangle, seal the edges. Fold the two bottom corners in on each other and press again to seal. Repeat on all wrappers. Use extra water if needed to seal.

Bring a pot of water up to boiling and place in a few wontons at a time. These cook fast so be sure to watch them. When they float to the top remove them from the water. It is a small amount of meat so it will cook through and it will also continue to cook in the hot broth.

Once all the wontons are cooked, add the chopped bok choy and bean sprouts into the broth and simmer for about 5 minutes.

When you’re ready to eat. Place 3 wontons in a bowl and pour the hot broth over top.

Enjoy warm.

Made with Love,

Hannah