Tag Archives: soup

Chicken Noodle Soup

27 Oct

Fall is the season for lots and lots of soup.  There’s just something about a steamy bowl of soup combined with chilly temps and colorful leaves that just warms the soul!  Yesterday was one of those days that was perfect for soup.  I was not in the mood for anything tomato-y so I opted for chicken noodle instead. I have to tell you that after making my own, I will never go back to canned chicken noodle ever again.  When you open a can you get a bunch of mushiness with a chicken flavor.  When you make your own you can actually taste the chicken, noodles, carrots, celery, and onions.  It is amazing!  I made a small pot (only used 1/2lb chicken), and somehow by the end of the evening we had eaten at all!

I actually didn’t take any pictures of my soup yesterday – we were both hungry and more worried about actually eating!  I did things a little differently the first time, like cutting the chicken into cubes rather than shredding it.  Also, when I made it last night I added a can of corn which is a little non-traditional but was delicious!  The first time I made this we had little french rolls on the side, but last night, since we didn’t have anything else, I whipped up some quick Bisquick biscuits to go with it.  I hope you give this hearty meal a try sometime this fall!

Click here for the recipe.

First you will want to cook your chicken.  I have cooked it in a pan before, but I actually really like poaching it (cooking it in a pan of boiling water).

While the chicken is cooking chop your onions and garlic.  Begin sauteing them in your soup pot over medium heat.

Next chop your carrots and celery and add them to the pot.  Saute all of this until it begins to soften a bit.

Add 1 box of chicken stock and about an extra cup of water.  Season with salt and pepper as you like. Bring to a simmer.

For the pasta:  I have done this two different ways.  The first time I cooked the pasta on its own, but last night I cooked it in the chicken stock.  I think I prefer the chicken stock method.

When your chicken is cooked all the way through, either dice it or shred it and add it to the pot.

Finally, add corn (optional), and let simmer until the pasta is cooked all the way through.

Serve with a roll or biscuit and wine of your choice!  Enjoy!

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Chicken Chili Mac

18 Sep

Well, its official, fall is here on the east coast, and I don’t think we are going to warm up again for the rest of this year.  This is my favorite time of year because it means getting out cozy sweaters and sweatpants and a season full of comforting soups and stews.  Karl and I will probably make two big pots of chili a month.  Something that we started last year though was really counting our calories and measuring everything that we ate.  It was shocking to see how much you can overeat on a bowl of chili!  You may think that it is difficult to figure out how many calories are in a serving of a food that you prepare, but actually its pretty simple.  So, today’s post will be dedicated to teaching you how to count exactly how many calories go into your favorite dish!

I always start by weighing the pot I will be cooking in and recording this.  Next I start cooking!  For the chili I sauteed an onion and added my ground chicken.  As I have mentioned previously we are trying to cut down on the amount of red meat that we eat, so we wanted to try eating chili with chicken instead of ground beef.  I will just tell you up front that it was great!  You could not even tell there wasn’t ground beef in it.  I think I prefer the moistness of ground chicken to ground turkey, but if you are a turkey person feel free to substitute 1 lb of ground turkey instead.

After the chicken was cooked all the way through I drained the excess fat then added 2/3 can of tomato paste and a can of diced tomatoes with chopped green chiles and about a cup of water.  We do the spices the easy way and buy a seasoning packet!  After letting this simmer for about 20 minutes, I add the beans.  We both like a lot of beans so we usually use 3 cans – 1 of chili beans, 1 of dark red kidney beans, and 1 of light red kidney beans (both cans of kidney beans should be drained and rinsed).  I add these about 15-20 minutes before serving, but before I do, I make sure to do a sample to make sure the seasoning is ok!

While everything is simmering I write down the quantities of ingredients and calculate the total calories in the pot.  At the very end I weigh the whole pot.  Then I subtract the pot weight that I took initially to get the final weight of the food.  Then I just simply divide the total number of calories in the pot by the total number of ounces of the food – and voila!  If you try this method I think you will be really surprised at how much you should be eating versus what you actually eat.  It is really an eye opener, and a great way to keep yourself on a good fitness track.

At the end, you can serve your chili with your favorite toppings – crackers, cheese, onions, etc.  My favorite way to eat chili is as chili mac, on top of elbow macaroni.  Whatever you choose just be sure to also measure out your toppings!  I this recipe helps you enjoy a chilly autumn day just like it did for us!!

Chicken Chili Mac

Ingredients:

  • 1 medium white or yellow onion
  • 1 lb ground chicken
  • 2/3 small can tomato paste
  • 1 can (10 oz) diced tomatoes and and green chiles
  • 1 cup water
  • 1 packet Chili-O seasoning mix
  • 1 can chili beans
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can light red kidney beans, drained and rinsed
  • choice of toppings such as cheese, onions, elbow macaroni, crackers, etc.

Putting it together:

  1. Dice onion and saute until it just beings to soften.  Add chicken and season with  a bit of salt, pepper, and garlic powder.  Once meat is cooked thoroughly, drain any excess fat or water.
  2. Add tomato paste, diced tomatoes, water, and seasoning mix.  Let simmer for 20-30 minutes so that flavors meld.
  3. About 15 minutes before serving add beans and let simmer.
  4. Serve with toppings of your choice and enjoy!

Soup – no salad, no breadsticks

3 Sep

One of our favorite things places to go and eat for lunch is Olive Garden.  We always get the SSB – Soup, Salad, and Bread sticks.  But did you know that what seems to be a nice light meal can actually be loaded with calories,fat, sodium, and probably cholesterol?  Take the bread sticks – they have to be loaded with butter to taste that good and are at least 100 calories a piece!  And don’t let the salad fool you – they load that baby with cheese, and I think only super high fat and calorie dressing tastes THAT good.  The one good thing about the meal is that the soups are really hearty and not too bad for you.  I wanted to make one of them, the Pasta e Fagioli (pasta and beans – our favorite) even better though!

I utilized a couple recipes as very broad guides.  The first was Rachael Ray’s 30-Minute Meal recipe.  I also had a recipe that my mother-in-law had created in an attempt to recreate the OG dish a couple years ago.  Like I said, I wanted to make this dish a little healthier than it’s OG counterpart, so I started with ground chicken.  I honestly just discovered ground chicken in the grocery store last week, and I am in love.  From what I have tried, the ground chicken can be substituted for ground beef in almost any recipe, and it will taste just as good, if not better! So I browned the ground chicken with onion and garlic, then combined it with tomato sauce, diced tomatoes, chicken stock, shredded carrots, a few frozen peas, red and white beans, and pasta and seasonings.

Before adding pasta, beans, or peas

With everything combined in the pot

The beauty of this dish is that it tastes like its been simmering on the stove all day (and you can let it simmer all day if you want to!) but it can be made as a 30-minute meal if that’s all you have time for.

With September comes that awesome fall weather that always has me craving a big warm bowl of soup.  Hopefully wherever you are, when the heat subsides and that bowl of soup is calling you, you will try my Pollo, Pasta e Fagioli!  I promise you won’t know its healthier, and you may even think it beats its sister from OG!  Enjoy!

Pollo, Pasta e Fagioli

Ingredients:

  • 1lb ground chicken
  • 1 medium white onion
  • 3 cloves garlic
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes with juice drained
  • 3-4 cups chicken stock
  • 2-3 medium carrots, shredded
  • 1 cup frozen peas
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 1/2-3/4 box small whole grain pasta (if you can find it in whole grain I think ditallini works well, but we really liked elbows too)
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. Italian seasoning
  • 2-3 bay leaves
  • salt and pepper to taste

How to make it:

  1. Dice onion and garlic and begin cooking in pot with about 1 tbsp. olive oil.  Add chicken and season with salt and pepper.   Break into small pieces and cook until browned.  Drain off any fat or water from onions.
  2. Add in cans of tomato sauce, diced tomatoes, chicken stock, and shredded carrots.  Season with red pepper, Italian seasoning, and bay leaves.  Let this simmer as long or as little as you want.  I let mine simmer for 10-15 minutes and it was delicious.
  3. Begin cooking pasta.  Since it will be going into a bunch of liquid in your soup, only cook it until it’s “al dente” so it will not get too soggy.
  4. About 5 minutes before serving add in peas, both cans of beans, and pasta.  Let this simmer until everything is heated all the way through.
  5. Top with freshly grated parmesan, or if you are on a tight budget, Grana Padano, cheese.
  6. Enjoy and let me know what you think!