Tag Archives: Chicken Soup

Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
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Mexican Soups or sopas are soul warming with all those flavors of spicy and salty broth with pops of peppers, cilantro, cumin, chilies. This time of year is just so great for fresh vegetables and fruits. Tonight I wanted to make a veggie packed dish that contained as many fresh veggies that I could force into the pot as possible.

When I do soups I seldom measure anything instead it’s a taste and add process. So I will do my best to remember how much of the spices I used.

Ingredients:
2 chicken breasts (diced small)
1 onion (diced)
3 carrots (diced)
2 zucchini (diced)
2 jalapenos (roasted, seeded, diced)
2 Serrano peppers (roasted, seeded, diced)
1 bunch of cilantro
4 cloves of garlic minced
4 tomatoes diced
1 avocado
1 lime
1-2 tbs of cumin
1-2 tbs of ancho chilli
1 tbs of taco seasoning
2 tsp of cayenne pepper
2 tbs of ghee
1 carton of chicken broth
1 beer

Directions:
1. Super easy but a lot of chopping. I put the onion and ghee in a medium pan and cooked until lightly browned. I added the carrots, chicken and spices and stirred until chicken was mostly done. While that was cooking I light my gas burner and put the corn and peppers on it to char.

2. Everything but the zucchini, avocado and cilantro go into the pot and simmer for 30 minutes. Then I turned off the heat and added the cilantro and zucchini and stirred them for another 10 minutes or so. Taste and adjust seasoning as needed. I serve it over chips and top with cheddar, cilantro and avocado.

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Healing Chicken Vegetable Stoup

Healing Chicken Vegetable Stoup

  • Servings: 6-8
  • Difficulty: easy
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Chicken Vegetable Stoup
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Jill and I have been burning it up with work. Me traveling like crazy and Jill having a ton of night stuff going on.

Rant: My least favorite time to deal with planes is the without question the winter. For the love of God can you not just pack your ridiculously over sized coats. I swear some people look like they are trying to stuff their king sized comforter into the overhead bins. And while we are on coats and airports…

Can we not get ready in line and go ahead and get your belt, shoes and coats off. Why do some people need to wait in a 30min line looking at their phones and then get to the bins and x-ray line to just now start your un-layering. Your narcissistic face page life can wait for 3 damn minutes.

Just have some common sense and awareness for other people.

Sorry.. that was cathartic. Anyway we both ended up sick this week. Jill started to sense she was getting sick on Thursday and then it was full on flu by Friday morning. I ended up with a stomach thing that I suspect came from the “chicken” served on my flight last night. I was on a call with my boss and told him. I gotta go and then literately emptied out my stomach for the next few hours. But hey… good ab workout.

So I got my scene together and thought I would make her some comfy chicken soup. I saw a recipe by Anne Burelle that infused some nutmeg, cinnamon and lemon. We aren’t nutmeg and cinnamon people but for some reason I wanted to give it try to maybe see if I was just being stubborn.

It was really nice and had a depth of flavor beyond your typical chicken broth.
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Ingredients:
2 chicken breasts (bone in, skin on)
4 drum sticks (skin on)
4 stalks of celery with leaves
1 portabella mushroom diced
6 cloves of garlic (minced or pressed)
1-2 cups of carrot chips
2 small/medium yellow onions (diced)
4 sprigs of thyme (tied)
2 bay leafs
1/2 a lemon, juiced)
Chicken Broth (unsalted)
Red Pepper Flakes
Fresh nutmeg
pinch of cinnamon
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Directions:
1. Let’s get everything diced up first. In a large pot on medium heat with some olive oil put your onions, celery, mushroom and carrots in to sweat out for about 10mins. Add your garlic and stir for a minute.

2. Now add your raw chicken and pour broth over it to cover. Bring to boil and then turn down to simmer. Let this cook with a cracked lid for about an hour.

3. Remove your chicken to cool and then shred it with a fork or your hands. Remove the bones, skin and icky bits. Now add the good chicken back into the pot. Taste it to see what you have as your base. Salt, pepper and season accordingly. Now add your tied thyme sprigs, bay leaves, cinnamon and nutmeg. Take half of a lemon and squeeze the juice into the pot. Stir and let it cook on low for another 30mins or so. Taste and season accordingly.

Serve with crackers or crusty bread, get well and go back to bed.
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Mexican Chicken and Rice Soup

Mexican Chicken and Rice Soup

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Today was the first chilly day of the fall with a docket of great college football games. A spicy soup seemed like the natural choice. Now I just make this up and don’t measure so I’ll do my best to recall how I made it. I will say, I love this stuff and ended up eating it several times over the weekend. It is GF, DF, Paleo but does contain some brown rice (optional).

Ingredients:

Package of Organic Chicken Tenderloins
2 containers of Organic Chicken Broth
2 carrots diced
2 stalks of celery
1 Red Pepper
1 Green Pepper
2 Jalapenos
1 Yellow onion (diced)
3 garlic cloves (pressed)
handful of cherry tomatoes
1/2 avocado topping
1 cup brown rice
2 tbs of Ancho Chili Powder
2 tsp of Paprika
1 tsp of cayenne pepper
1 tbs of Mexican Oregano
2 tbs of Happy Tomato Salsa
Kosher Salt and Pepper to taste

Directions:
1. Go ahead and dice up all your veggies. For the jalapenos I use have as is and then I remove the seeds and spines of the larger half (stem to mid pepper).

2. In a oiled (olive oil and coconut oil) medium-high heated large pot sweat your onions, celery and carrots until the onion is soft and translucent. Add your peppers and garlic and stir carefully ensuring your garlic doesn’t burn.

3. Add your spices and stir for one minute and then add your broth and bring to boil and turn down to a simmer.

4. Cube your chicken and rice and let it simmer for an hour. Add some cherry tomatoes and Happy Tomato Salsa let it simmer for another 30mins. Finally serve with avocado.

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Asian Chicken Ramen Soup

Asian Chicken Ramen Soup

  • Servings: 5
  • Difficulty: easy
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Asian Chicken Ramen Soup
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Last week I posted a recipe with Dan Dan Chicken Noodles. Jill loved it so much she asked me to try more recipes with ramen. Dan Dan has a peanut buttery flavor so to change it up I wanted to keep it more chicken soup like.

I marinated the chicken in Soy and Sriracha so it does have more of an Asian flavor profile than a chicken soup. In fact, it has some real heat that will make your eyes sweat but that’s how we like it.

Ingredients:

2 Chicken Breasts
Soy Sauce (low sodium)
Sriracha
1 tbs of sesame oil

Ramen noodles
Bunch of Green onions
1 small can of Water Chestnuts
2 Bok Choy (chopped)
Several sliced shitake mushrooms
4 garlic cloves minced
1tbs ginger (grated)
3 cups of Chicken Broth
1 tbs toasted sesame oil
1 tbs chili oil
3 tbs of miso (red miso soup mix)
Sriracha, cilantro, peanuts to top
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Directions:
1. Slice your chicken on a 45 degree angle and then marinate your chicken overnight in soy, Sriracha, and 1 tbs of Sesame Oil.

2. Cut all your veggies because it goes pretty fast.

3. Medium heated pot with 1 tbs of chili oil and 1tbs sesame oil. Add your chicken and the marinade until cooked. Now add you chicken broth and miso and then dump your veggies in. Eyeball how much more chicken stock you need based upon if you want it more soupy or “noodley”.

4. Add your ramen noodles and cook until the noodles are done. Serve with cilantro and more Sriracha. Slurp.
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