Ingredients:
1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz
Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.
Instructions:
1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.
Chicken and Wild Rice Soup
Ingredients:
- 1 teaspoon coconut oil, olive oil, or butter
- 1/4 cup onion, diced
- 1/2 cup carrots, diced
- 1-2 stalks of celery, diced
- 1-2 cloves garlic, minced
- 1 teaspoon Marjoram
- 2 tablespoons flour
- 1 box Long Grain & Wild Rice with Flavor Packet
- 4 cups chicken broth
- 3 cups water
- 3/4 cup heavy cream
- 1/4 cup milk
- 1 cup cooked and shredded chicken
- salt, to taste
- 1/4 teaspoon black pepper
Instructions:
- Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
- Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
- Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
- Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.
Mimi’s chicken soup over rice.
Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley
Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.
Beef Bourguignon*
- 1 Tb. olive oil
- 8 oz. bacon, diced
- 2 1/2 lbs. chuck beef cut into one-inch cubes
- S+P
- 1 lb. carrots, sliced diagonally into one-inch chunks
- 2 yellow onions, sliced
- 2 stp. chopped garlic
- 1 bottle dry red wine (like a Pinot Noir)
- 1 can (2 cups) beef broth
- 1 Tb. tomato paste
- 1 tsp. fresh thyme leaves (or 1/2 teaspoon dried)
- 4 Tb. unsalted butter at room temperature
- 3 Tb. all-purpose flour
- 1 lb. fresh mushrooms, thickly sliced
Preheat the oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).
Dry the beef cubes with a paper towel and season with salt and pepper. In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes). Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.
Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer.
Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork. Stir the product into the stew to thicken.
Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. The garlic melts into the hot bread like magic. For serving, spoon the stew over a slice of bread and sprinkle with parsley. (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.
*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end.
ROASTED PUMPKIN SOUP
I went on a cruise and had this soup. It was SOOO good! The pumpkin flavor isn’t overwhelming, the taste of the chicken stock and other spices really makes it taste good.
Ingredients:
- 2-1/2 Quarts Chicken Stock
- 1/2 Pound Onion, quarters
- 5-2/3 Ounces Leek, chunks
- 1-1/8 Ounces Garlic Clove
- 3-3/8 Tbsp Olive Oil
- 1-2/3 Cups Half and Half
- 1/4 Cup Heavy Cream
- 5/8 Ounce Chicken Base
- 1-1/4 Pounds Pumpkin Puree, roasted
- Salt and Pepper to taste
- Dash Nutmeg
Directions:
- Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.
- Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
- Add Half & Half and simmer.
- Season with salt & pepper.
- Finish with heavy cream.
- Top with nutmeg.
This recipe serves 15 people.
Chicken Tortilla Soup
I just made this recipe this past Sunday, it was super easy and very delicious! I followed the recipe but didn’t really measure anything. I just kind of dumped it all in there and headed to church. The only change i made was that I did make some Mexican rice and served the soup over the rice. But it would be great either way!
INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
onion, chopped
1 (4 ounce) can chopped green chile peppers
1 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of mexi-corn
1 tablespoon chopped cilantro
tortilla chips
shredded cheddar cheese
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. To serve, sprinkle tortilla strips and shredded cheese over soup.
White Bean Chili
2 cups Cooked, diced chicken breast
2 cans White, sweet corn
2 cans Great Northern white beans
1 ca Diced yellow onion
1 can Diced green chiles
2 cans Chicken broth
To taste, Salt, pepper, thyme
As desired, Sliced or shredded mozzarella cheese
Directions:
Put all ingredients (besides cheese) in a crock pot. If desired, add more water if you want a thinner consistency. Cook on medium heat for at least two hours-good all day. Top warm soup with cheese, and let it melt. (Really good in a sourdough or french bread bowl.) Serves about 6-8.
Sunday Chicken Soup
2 medium onions
2 bell peppers
2 carrots
2 stalks celery
1 quart chicken broth
¼ cup butter
¾ cup flour
1 quart milk
¼ cup pimento
1 Tbsp. parsley flakes
1 lb. cooked chicken, diced
3 cups hot cooked rice
Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.