Hubby's best, most incredibly delicious chicken (or turkey) soup

This recipe came through my mother-in-law, and is meant to use up leftover turkey after Thanksgiving or Christmas. We do make it then, but like it almost as much with leftover roast chicken (and Gracie, of course, prefers it with no meat at all ;-) It's one of Hubby's favourites, especially when he has a cold (or comes home frozen from the arena).

What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).

I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.

Ingredients (amounts are flexible- use what you have or what you want):

~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)

~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1 cup of frozen peas if desired

~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)

~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)

~ one can of all-natural, low-sodium tomato soup

Directions:

1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).

2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).

3. Next add frozen peas, and bring back to a boil.

4. Turn off heat and stir in the can of tomato soup.

5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.

White bean soup

This started with a recipe in our local paper that I couldn't resist tinkering with (of course ;-).

olive oil
2 cups chopped celery and carrots (total, not 2 cups of each)
4 cups chicken or vegetable broth
1 can white kidney beans
1 pkg. frozen, chopped spinach
grated parmesan cheese

Heat some olive oil in a soup pot and cook the celery and carrots for a few minutes.

Add the broth and bring to a boil.

Add the beans and spinach, reduce heat to low, cover and simmer for 1/2 hour or so.

Serve with a large spoonful (or two!) of parmesan on top (sprinkled with pepper if you like).

Dublin coddle

Our version, anyway (I swear, there must be hundreds...)

ingredients for 10 servings:

10-12 potatoes, peeled and cut into bite-sized pieces
1-2 onions, chopped
1/2 package naturally-smoked, low-sodium bacon sliced into 1/2 inch pieces (or 5-6 sausages, boiled for 10 min. and cut into bite-sized pieces)
5-10 carrots (if desired) peeled and cut into bite-sized pieces
enough broth to cover (2-4 cups)
parsley (dried or fresh)

In soup pot or dutch oven, brown bacon (or sausages) with onions, add remaining veg and cook for approx 5 minutes, stirring continually.

Sprinkle with pepper, then pour broth over all. Bring to a boil, then reduce heat and cover, simmering for about 1/2 hour or until vegetables are cooked through.

Remove from heat and add loads of parsley.

You can leave chunky, but we prefer to mash about 1/2 of the veg, giving it a good stir before serving (making the broth very thick).

Gypsy Soup

This is by far our favourite soup this winter. So good, in fact, that my chickpea-hating 12yo has proclaimed it the second-best soup ever (mushroom being number one).

My lazy version of the Moosewood Cookbook's Ever-So-Delicious Gypsy Soup

3 tablespoons (or so) olive oil
1 cup chopped onion
2 tsp chopped garlic in oil
2 cups sweet potatoes- peeled and chopped
1 cup fozen peas
1 can chickpeas- drained and rinsed
3 cups vegetable broth
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
dash cinnamon
1 bay leaf
1 tablespoon tamari soy sauce
1/2 can tomato paste

In a large saucepan, saute onions, garlic, and sweet potatoes in olive oil for about five minutes.

Add seasonings (except soy sauce) and the broth.

Simmer, covered, fifteen minutes.

Add remaining vegetables, chickpeas, tamari and tomato paste.

Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible:
Any orange vegetable can be combined with green...for example, green peppers or green beans could replace the peas. Carrots or squash can be used instead of, or in addition to the sweet potatoes, etc.

Pumpkin Pie Soup!

and yummy whole wheat biscuits over at the Castle.

A substitute for condensed mushroom soup

We don't use condensed soup in any of our recipes anymore, since we avoid MSG, artificial colours and flavours. Problem is, many of our favourite quickie casseroles and 15-minute suppers call for a can of mushroom soup to act as the 'sauce'. Hubby mentioned the other day how much he has missed one of his favourites- a broccoli/ ham/ cheese/ rice/ mushroom soup combo the kids dubbed 'Super Supper' years ago. I decided to experiment, and actually came up with a winner! We had 'Super Supper' last night, and it tasted very close to what we were used to, but better (of course!).

I took my favourite quick-n-easy cream of mushroom soup recipe and reduced the liquid- and there you go- condensed soup!

Homemade Condensed Cream of Mushroom Soup

INGREDIENTS:
8 ounces finely chopped mushrooms
1 cup chicken or vegetable broth
2 tablespoons finely chopped onion (optional)
1/4 cup butter
3 tablespoons flour
1 cup milk
salt and pepper to taste

In a large saucepan, combine mushrooms, broth, and onion, and bring to a boil; cover and simmer for 20 minutes.

Melt butter in another saucepan; blend in flour.

Gradually add milk; cook, stirring constantly, until thickened.

Add sauce to mushrooms and season to taste with salt and pepper.

Makes about 3 cups.

Notes:

Any leftovers can be stored in the fridge for a few days.

The original soup recipe calls for 2 cups of broth and 3 cups of milk- the rest is exactly the same.

Creamy Cauliflower-Cheddar Soup

Originally posted here.