Chicken Vegetable and Brown Rice Soup

Feeling a bit under the weater today, so I felt like making soup. I always have these ingrdients on hand and it also happened that I bought a whole rotissere chicken from the store the other day.

6 cups fat free low sodium chicken broth

4 cup water

2 carrots diced

5 celery stalks diced

5 cloves of garlic diced

1/2 bunch parsley chopped

1 tbspn Italian seasoning

1 tsp red pepper flakes

1 bay leaf

salt and pepper

1 Brown rice uncooked

In a large stock pot, add in olive oil and vegetables. Add in the seasonings as well. Cook for about 507 min on med high heat. Pour in broth and water. I had some mushrooms that were ready to be used up, so I sliced them up and added them in too. I pulled apart all of the white meat chicken and placed in the pot too after the broth was in there. I placed the chicken drumsticks and wings into the soup as well….Always adds so much flavor, remove before serving…most of the chicken should fall of the bone. Bring soup to a boil and simmer for about 45-60 min. Add in 1  cups of brown rice and simmer an additional 45 min. Remove the bay leaf and chicken bones and skin.

I like to place low fat triscuit crackers on top of my soups! They soak up all the broth and melt in your mouth! And a little sprinkle of Parmesan Cheese too.

You can make this in the crock pot too, just cook veggies first for 5 min in the olive oil, then add everything into the crock pot and cook on low for 6 hours.

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Published in: on December 12, 2010 at 6:19 pm  Leave a Comment  
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Creamy White Bean and Butternut Squash Clam Chowder

I wait to make this recipe every year when the weather  gets  “cooler”..In South Florida cool is considered anything below 70 degrees :0)

After living in Boston for a bit, I became a connoisseur of Clam Chowder..And let me tell you there are so many ways to make this soup good and some just plain awful..But I found a couple of recipes that I did like and incorporated them into one with a healthy spin on it…So here it is! Hope you love it as much as we do.

1 small butternut squash peeled and idce into cubes

1 large onion diced and divided in half

6-8 cloves of garlic minced and divided

4 stalk of celery chopped

2 carrots chopped coarsely

2-3 lbs of little neck steamers ( when I can I use the Ipswich Steamers..the absolute best steamer I have ever had in my life..I’d do a commercial for them if I could!!)

6 cups fat free chicken broth

2 cups fat free creamer

3.4 cup cooking white wine..(A dry Chardonnay is also helpful)

2 cans of white beans undrained..1 can pour into blender and puree, the other can add to soup

1 tbsp thyme

2 bay leafs

salt and pepper

1 tsp paprika

2 tsp nutmeg

1 tbsp Italian Seasoning

1-2 tsp red pepper flakes

5 slices of Canadian bacon diced

1 a large pot with lid..add half of the onions and garlic, drizzle with olive oil and 1 tbsp unsalted butter…Cook for about 5 min on high heat and add in white wine, reduce heat slightly. add in rinsed steamers and cover with lid cook for 8-10 min. All the clam should be open and smiling at you. 🙂 resist the urge to eat one..one less for the soup. Set colander on top of a bowl and drain steamers in the colander. Let cool. Once cooled off remove all the steamers and put into another bowl..Rinse and strain them once, Stir the remaining broth from the steamers and pour again thru colander into another bowl..slowly so that the sand stay in the bottom. Set aside as well.

Place all the veggies into the pot , drizzle with olive oil and add salt and pepper. Cook for 10 min stirring often..Add in Canadian bacon can of beans, chicken broth and seasonings plus the bay leafs. Add the broth from the steamers as well. Bring to a boil and then reduce heat..Simmer for awhile. Add in steamers…again resist the temptation to just eat one of those succulent things!Take 2 cups of the soup into a measuring cup and add in the fat free creamer slowly and then return back to the pot.  Simmer on low for about 20 in and then place lid on stock pot and turn off the heat!

Ladle into BIG bowls and serve with a warm Whole Wheat Baguette to soak up all the broth…Don’t forget the hot sauce 🙂

Leftover Holiday Turkey to Turkey Vegetable Soup

The last of the turkey is going into the Crock Pot to make a delicious and healthy soup today! I shredded the leftover turkey meat and stuffed a leg and two wings into the pot.  I added zucchini, yellow squash, celery, carrots, green beans and onions. A Can of diced tomatoes, 4 cups fat free low sodium chicken broth, 4 cups water, 1 tbsp Italian seasoning, 2 bay leafs, 1 tsp red pepper flakes,1 tsp nutmeg, salt and pepper. Later, I’ll remove the turkey bones and skin and add a cup of brown rice pasta right towards the end. Then this soup will sit over nite in fridge and be our lunch for the next couple of days at work! 🙂

Crock Pot Kale and White Bean Soup

Curly kale

Image via Wikipedia

After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal 🙂 Top with Parmesan cheese and a little shake of hot sauce

 

Tomato and Roasted Red Pepper Soup

When ever my mother comes to help me out in a jam with the kids, I always prepare a nice lunch for her to enjoy on her “break”. Today I used whatever I had on hand…and made a delicious and healthy soup! Heres what I found and put together…

1 package of campari tomatoes, slice in quarters

1/2 bunch fresh basil

4-5 cloves of garlic

I had a cup of left over brown rice cous cous

I found 3 cups of fat free chicken broth

1 can of white beans.. undrained

1 small jar of roasted red peppers undrained

Pre heated oven to 400…Placed quartered tomatoes, garlic, onions, basil and olive oil in pan, seasoned with salt and pepper. Baked for 30 min.  Placed beans in blender and then added the roasted tomatoes and pureed. Put into stock pot on stove to, heated to medium..added in chicken broth and 1 cup water. Added additional pepper, the cous cous and 1tbsp Italian seasoning. Cook together to a slow boil produces and then reduce to a simmer.

I have shaved Parmesan to  place on top…

Published in: on November 15, 2010 at 9:19 am  Comments (2)  
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My Lunch!

The soup I made this week has been such a delicious reward at work! I gave the Dr. some and he said “Its reminds me of walking into Williams and Sonoma in Chicago during the Fall”..Just made my day! That’s what I was trying to do 🙂

Creamy Pumpkin and Butternut Squash Soup

Cucurbita moschata 'Butternut'. Original descr...

Image via Wikipedia

Roast butternut squash ( slice in half and then in half again, remove seeds and place face down in baking dish and add 1/4 cup of water.) in oven at 400 degrees for about 45-60 min.

1 can of pumpkin puree

4 cups fat free chicken broth

2 cups water

1 can of cannelloni beans; rinsed and drained

3/4 cup of fat free creamer

1 onion diced

3 cloves garlic diced

1 bay leaf

1 tbsp agave nectar

1 tsp ground cloves

1/2 tbsp nutmeg

2 tbsp cinammon

salt and pepper

After butternut squash roasted, cooled, peeled, and diced, heat up 1 tbsp olive oil in pan and cook onions and garlic for about 3 min. Add in beans and cook together for about 5 min. Season with salt and pepper. Add in squash, mix together well. In blender or food processor, put in the mixture and puree.Add in pumpkin and puree. Put onto large stock or soup pot on stove top. Add in spices and broth. Bring to boil and reduce heat. Slowly add in creamer and turn heat to low..simmer for about 30 minutes.

Serve with a sprinkle of fresh Parmesan cheese

Chicken Noodle Soup

Carrots on display at local greengrocer

Image via Wikipedia

6 cups fat free low sodium chicken broth

2 cups water

1 large onion diced

4 carrots peeled and chopped

1 package celery hearts and thier leaves chopped

4 cloves garlic diced

1/2 bunch parsley chopped

1 tbsp Italian seasoning ( rub between palms over pot)

Sea salt and pepper

1 rotisserie chicken cooked and shredded ( pre bought)

1 bay leaf

3/4 package of eggless whole wheat noodles

In a large soup pot or sauce pan, add 2 than olive oil heat and add onion and garlic till onions clear. Add parsley,Italian seasoning, celery,carrots and cook for about 5-7 min. Season with salt and pepper. Pour in chicken broth and water. Add bay leaf. Add chicken. Bring to boil and then simmer on low for about 45 minutes,until carrots soft. Add noodles and cook till done. ( I add 1/2 tbsp of red pepper flakes) remove bay leaf! You can add more water too after tasting if needs it!

Serve in big bowls. You can also top with parmesean cheese… 😉

Published in: on September 16, 2010 at 11:11 am  Leave a Comment  
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Roasted Tomato Soup with Brown Rice

Tomato plain and sliced (vertical, horizontal)

Image via Wikipedia

Pre heat oven to 400

I use  about 8-10 off the vine tomatoes, slice in half. Place on baking sheet and drizzle olive oil over tomatoes, season with sea salt and pepper,  1 tbsp Italian Seasoning and 6 garlic cloves diced, 1/2 bunch fresh Italian flat parsley chopped.  Roast for about 20 min, till tomatoes skin is peeling off on its own.  Place tomatoes in batches into the blender, and puree. also puree small jar of roasted red peppers drained. Pour into large pot on stove top, turn heat to medium-low. Add 3-4 cup of fat free chicken broth, 1 cup water and 2 cup cooked brown rice. (Optional 1/2 tbsp of crushed red pepper flakes ) Simmer about 15-20minutes. Sprinkle with low fat Parmesan cheese and 1tbsn of fresh chopped Italian Parsley.

Can turn it to a “Do-Over” recipe : Italian Stuffed Peppers (see recipe)

Published in: on September 13, 2010 at 6:11 pm  Leave a Comment  
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