Tag Archives: Soup

White Bean Chicken Chili with Polenta Croutons

White Bean Chicken Chili with Polenta Croutons

  • Servings: 10-12
  • Difficulty: easy
  • Print

White Bean Chicken Chili with Polenta Croutons
Tonight I made a white bean chicken chili and it was glorious. Salty with some mild heat from the green chilies and freshness from the cilantro. I was going to do a mexican lasagna but last minute decided to forgo the cheese and noodles for a soup and I am glad I did.

With my soups I like a cracker, piece of bread or crouton. I thought polenta would add a touch of sweetness to it. I bought one of those store bought logs instead of making it fresh and that was a visual mistake. I wanted to add some cheddar to it so tried to food process it and I couldn’t get them to bind so I added some sour cream. I formed them and put them on high heat and they turned to goo. So I ended up just making one big blob and put a crust on both sides. So while ugly the polenta was a perfect complement to this soup. Next time I will make it fresh and bake it off in the oven.

2 rotisserie chicken breast diced
1 onion diced
2 cloves of garlic diced
2 cans of rinsed White Beans
2 4oz cans of diced green chilies
1 head of cilantro
2 cartons of Chicken Broth
1 tbs of cumin
1 tbs of chili powder
3 tsp of oregano

Store bought Polenta combined with cheddar and sour cream and fried as delicious but hideous blob.


1. Prep Dice your onion, cut your chicken, open your cans of beans and green chilies, dice your cilantro.

2. In a large pot on medium heat add some olive oil and drop in your diced onions and cook them until they are soft and translucent. Next add your chilies and minced garlic. Now add your spices and let them bloom for one minute.

3. Next add your chicken stock, chicken and beans. Simmer for 30 minutes and then add your chopped cilantro.
Serve in a bowl and top with your fried polenta croutons.


Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
  • Print

Thai Coconut Curry Shrimp Slurp
Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.

Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
  • Print

Tex-Mex Sopa de Pollo con VerdurasIMG_0188IMG_0191IMG_0183

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.

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

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.


East Hampton Clam Chowder

East Hampton Clam Chowder

  • Servings: 8
  • Difficulty: easy
  • Print

East Hampton Clam Chowder
Today was a snowy day that pretty much shut the city down so a perfect night in with a fire and a hearty bowl of something.  I decide to try something I haven’t tried before….clam chowder.

Ina Garten was in town recently and Jill went with some friends to hear her speak. One of the tidbits that Jill passed on was how meticulous she is with her recipes. She makes them several time and then watches someone make it to see what she missed in conveying how to do it.  This is one of the reasons her cookbooks are so beloved. If you follow the instructions you should get the desired outcome.

I hate to say it but that’s not me and I barely remember what I used or how much.

So this clam chowder is pretty freaking awesome.  I did depart from her recipe just a little because i had some leeks on hand I needed to use.  Seriously folks this stuff is to die for. Super creamy with onions, leeks, celery, carrots and that subtle clam flavor.

1 lbs of fresh shucked clams.
1 cup yellow onion
2 leeks (mostly whites and light green) cut and then wash well
2 cups of diced carrots
2 cups of diced celery
4 cups of boiling potatoes
1.5 tsp of fresh thyme
4 cups of clam juice
2 cups whole milk
1/2 cup of AP flour
12 tbs of butter
Pinch of cayenne
Kosher Salt
Black Pepper
Bay Leaf

1. Wash cut and wash your veggies cutting everything a similar size. Optional: Chop up your clams (roughly) based upon how much clam you want in a bite. Your call. I just cut the bigger ones and kept mine on the big side.

2. In a large pot on medium heat add 4 tbs of butter and the onion. Sweat this out for about 10 minutes and then add the other veggies and the seasonings. Saute this for another 10 minutes to soften everything up.

3. Add the clam juice to the pot and bring it to a boil and then reduce it to a simmer. Cook until the potatoes are soft or al dente.

4. At this point things go pretty quickly so you go ahead and get your bowls and plates ready and call everyone to dinner. So you have your veggies in the clam juice al dente. You have your clams the size you want and ready to go. You should have the flour, milk, and butter on hand.

5. In a second small pot you need to add the remaining 8 tbs of butter and let it melt on medium low heat. Stir in your flour to make a roux. Once the flour is well incorporated (5 minute whisk). Dip a ladle into the veggie clam juice stock and add that to your roux stirring constantly. Now add that stock and roux back into the big pot of veggies and clam juice. Stir to thicken up a bit. IMG_9461

6. Turn the heat down and pour in your milk. Stir for about 4 minutes and then add your clams to pot and stir for about 2 mins. Turn off the heat and serve with crackers or even cheddar cheese.

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Thai Chicken Noodle Soup
The pairing of coconut milk and green curry are magical. Smooth, creamy, sweet but spicy. If you are curry resistant in any way, wade into it with a dish like this. It’s totally unique from the red and yellow curries due to it is the only one that uses fresh chilies vs dried ones. There hints of lemongrass, lime and , of course, green chilies. It’s known as the “sweet curry” despite the fact it has some heat.

This soup has all of the love and care you get from a traditional chicken noodle soup but this one is injected with this wonderfully interesting flavor. I adapted this from three different recipes. You can search for Chicken Coconut Soup or “Tom Kha Gai” and find recipes. The base is common consisting of chicken stock, chicken, coconut milk, lime juice and green curry. I sometimes add rice noodles and sometimes omit them. I also like adding fresh red peppers, cilantro, fresh jalapenos and mushrooms. I find the mushroom gives it an earthiness. You can add other things like green onion, broccoli, water chestnuts, carrots, tofu etc..

When you make this think about how you like your veggies soft or crunchy and project out your serving time accordingly. You can simmer the base (liquids) and chicken and then add your extra veggies and noodles right before serving if you prefer fresh. It’s subtle but will make your eyes sweat at the same time. Happy slurpping
2 chicken breasts (thighs work as well)
1 small onion sliced thinly
1-2 red peppers (sliced and seeded)
1 tbs minced ginger
3 cloves of garlic
oyster mushrooms sliced thinly
1 jalapeno (sliced thinly)
1 small lime juiced and zested a little
1 tbs of coconut oil
2 cartons of chicken stock (64 oz)
1 can of coconut milk (15 oz)
2-3 tbs of green curry
1-3 tsp of fish sauce (add and taste add etc..)
Rice noodles according to your preferred noodle ratio. Ran out so I used Ramen.


1. Large pot on medium low heat. Add onions and coconut oil and stir until they start to turn brown.

2. Add garlic, ginger and green curry paste and stir for a minute or so.

3. Add all liquids and bring to a boil and turn down to a simmer. Add your chicken and cook it through.

4. Prior to serving I throw my peppers, mushrooms and noodles at the end to soften them a little but they will continue to cook in the bowl too. Top with Cilantro, Jalapeno and/or Sriracha.

Tomato Soup with Grilled Cheese Croutons

Tomato Soup with Grill Cheese Croutons

  • Servings: 4
  • Difficulty: easy
  • Print

Tomato Soup with Grill Cheese Croutons

Adapted this recipe from Ree Drummond. I prefer my tomato soup on the savory side so I didn’t add as much sugar as her but still found it a little sweet for my taste so adjust per your pallet. I will write this up per my adjustments I would make for next time which basically play down the sweet and bump up the savory.
Yellow onion
2 cloves of garlic
2 cans of diced tomatoes (14.5 oz)
24 oz of Tomato Juice
24 oz of Tomato puree
3 tbs of Tomato paste
3 chicken bouillon cubes
2 tbs of sugar
6 tbs of Butter
2 tbs of black pepper
3 glugs of Congac or Sherry
1.5 cups of Cream
¼ cup of chopped basil

Gilled cheese Croutons
American cheese
Cheddar cheese
Sourdough bread.

1. Dice you onion and add to medium heated pot with the butter and let them sweat out. Add your minced garlic and stir for another minute.

2. Add your canned tomatoes and juice, paste and puree. Bring to a boil and reduce to simmer. Add everything except the cream and basil. Blend with immersion blender if you prefer smooth (optional if you like it smooth).

3. Make your grilled cheese by buttering the outside of the bread and adding your cheese. I used a Panini press but a griddle would work if you don’t have one.

4. Back to the soup… turn off the heat and stir in your cream and basil and stir until fully combined.

Mexican Chicken and Rice Soup

Mexican Chicken and Rice Soup


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).


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

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.