Kitchen Basic chicken broth - Annette's Sweet Treats

Pumpkin and Chili Soup

October 13, 2015 Leave a Comment

Pumpkin and Chili Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Pumpkin and Chili Soup Recipe

Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley

Chop the bacon. Remove the seeds from the chilies and mince the flesh. Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp. Add onions and sauté for about 5 minutes. Add the pumpkin, chilies, cumin and broth. Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley. Make sure the soup is warmed through but not boiling when you add them.

4-6 servings

(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: bacon, cumin, Kitchen Basic chicken broth, Libby's Pumpkin, serrano chilies, Swiss cheese

Pork and Escarole Soup with Ditalini

April 10, 2015 Leave a Comment

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes. I hope you enjoy this recipe….

Pork and Escarole Soup with Ditalini Recipe

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

In a soup pot, heat the olive oil on medium-low heat. Add the garlic and sauté until soft. Add the pork, increase heat to medium-high heat, and brown quickly. Reduce heat back to medium-low heat. Add the escarole and cook until it just begins to wilt. Add broth, increase heat to high, and bring to a boil. Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes. Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions. Drain and stir it into the soup. Ladle into warm soup bowl and sprinkle with parmesan.

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

Filed Under: Savory Tagged With: ditalini pasta, dried thyme, escarole, fresh oregano, garlic cloves, Kitchen Basic chicken broth, Parmesan cheese, sliced pork

Cream of Broccoli Soup

March 17, 2015 Leave a Comment

Cream of Broccoli Soup

Cream of Broccoli Soup Recipe

Cream of Broccoli Soup

1 ½ lb. of broccoli

1 large stalk celery

1 medium onion

2 cups water

2 Tbsp. butter

2 Tbsp. flour

2 ½ cups Kitchen Basic chicken stock

½ cup milk or cream

Salt and pepper

Cut the broccoli into flowerets. Chop the broccoli stem, celery and onion.

In a saucepan or steamer, boil the water and immediately add the broccoli stems, celery and onion. Simmer for 10 minutes.

Meanwhile, steam the broccoli florets, and then shock them in ice water. Drain and set aside, covered.

In another saucepan, melt butter and whisk in the flour, stirring until it is smooth. Take the saucepan off the heat and allow to cool slightly. Whisk the chicken broth into the flour mixture. Bring to a boil, stirring it for 1 minute.

Add all the vegetables except the steamed broccoli and bring to a boil. Add the florets, and then remove from heat. Stir in the milk (or cream). Salt and pepper to taste. 6-8 servings

(Recipe for Cream of Broccoli Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: broccoli, celery stalk, Kitchen Basic chicken broth, milk, onion

Chicken and Coconut Soup

March 4, 2015 Leave a Comment

Chicken and Coconut Soup

Chicken and Coconut Soup Recipe

Chicken and Coconut Soup

3 lbs. chicken

8 slices galangal (also called Thai ginger)

3 stalks lemongrass

8 chili peppers (red or green)

1 lemon

½ of an egg white

2 tsp. cornstarch

4 cups Kitchen Basic chicken broth

3 cups coconut milk

4 Tbsp. fish sauce (Thai or Vietnamese)

½ tsp. sugar

Salt

1 cup peanut oil

1 tsp. black pepper

Coriander leaves

Cut the chicken into thin strips. Slice the galangal. Slice the bottom 6-8 inches of the lemon grass, on the diagonal. Seed and coarsely chop the chilies. Juice the lemon.

In a bowl, mix together the chicken strips, egg white and cornstarch; refrigerate for 30 minutes.

Pour the chicken broth into a soup pot. Add the galangal, lemongrass and chilies. Bring to a boil, cover, reduce to a simmer; and then cook for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar and salt to taste; then simmer for 15 minutes.

Meanwhile, using a skillet or wok, heat the peanut oil. Stir in the chicken pieces. Separating them, and cooking just until they turn white. Drain.

Pour the broth into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice, pepper and coriander leaves. 6-8 servings

Buy preskinned chicken breasts; choose white meat over dark for the leanest meat.

(Recipe for Chicken and Coconut Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chicken, chili peppers, coriander leaves, cornstarch, fish sauce, galangal, Kitchen Basic chicken broth, lemongrass, peanut oil

White Bean and Ham Soup

February 27, 2015 Leave a Comment

White Bean and Ham Soup

White Bean and Ham Soup Recipe

White Bean and Ham Soup

¼ Lb. (4 oz.) ham

1 large carrot

1 onion

1 medium fennel bulb

6 garlic cloves

1 (14 oz.) can peeled tomatoes

2 Tbsp. chopped sage

2 Tbsp. olive oil

2 (16 oz.) cans cooked cannellini beans, drained and rinsed

4 cups Kitchen Basic chicken broth

Pepper

Salt

Sage leaves

Slice the ham into thin strips, or dice it. Dice the carrot and onion. Chop the fennel and mince the garlic. Chop the canned tomato and the sage.

In a soup pot, heat the oil. Add the carrot, onion, fennel and garlic; sautéing on medium heat for 5 minutes.

Stir in the beans, ham, chicken broth, tomato, sage and pepper. Bring to a boil, reduce to a simmer; and cook for 20 minutes. Salt to taste and garnish with the extra sage leaves, if desired. 6 servings

(Recipe for White Bean and Ham Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: can of peeled tomatoes, carrot, chopped sage, cooked cannellini beans, fennel bulb, fully cooked ham, garlic, Kitchen Basic chicken broth

Cheddar Cheese and Ale Soup

February 24, 2015 Leave a Comment

Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup Recipe

Cheddar Cheese and Ale Soup

4 strips bacon

2 Tbsp. butter

½ of a small yellow onion, diced

¼ cup white flour

4 cups Kitchen Basic chicken broth

1 bottle ale

6 oz. cheddar cheese

White pepper

In a saucepan, fry the bacon. Remove with a slotted spoon and allow to drain on paper towels. Discard half of the oil.

Add the butter and the onion to the pan, sautéing over medium heat for 5 minutes. Sprinkle in the flour and, stirring constantly, cook for 3 more minutes.

Add the broth, ale, cheese and pepper, reheating gently but thoroughly. Ladle into bowls and garnish with the crumbled bacon.

(Recipe for Cheddar Cheese and Ale Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: bacon, bottle of ale, Cheddar Cheese, Kitchen Basic chicken broth, small yellow onion

French Cheddar Soup

February 17, 2015 Leave a Comment

French Cheddar Soup

French Cheddar Soup Recipe

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.

Heat the butter in a soup pot. Sauté the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley. Salt and pepper the soup to taste. Ladle the soup into bowls, garnish with the parsley and serve. 6 servings

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chopped onion, green bell pepper, Kitchen Basic chicken broth, milk, sherry, shredded cheddar cheese

Pumpkin and Chili Soup

Pork and Escarole Soup with Ditalini

Cream of Broccoli Soup

Chicken and Coconut Soup

White Bean and Ham Soup

Cheddar Cheese and Ale Soup

French Cheddar Soup

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