Tag archives for Soup

Chicken Noodle Soup

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes
Classic Chicken Noodle Soup
Homemade Broth Recipes

Frequently Used & Favorite Items

Spicy Chicken Noodle Soup
1 onion, finely sliced
2 garlic cloves, minced
2 red peppers, finely sliced
2 tbsp ginger, freshly grated
2 tbsp red curry paste
2 red chilies, thinly sliced
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
2 cups chicken, cooked and shredded
2 packages ramen noodles, flavour packets discarded
2 tbsp cilantro, chopped
1 lime, zest and juice
Green onion for garnish

Oil
Salt and pepper to taste

In a large pot over medium-high heat, add oil. Add onion and pepper and cook for 2-3 minutes, Add garlic, chili and ginger and cook until fragrant. Add curry paste, fish sauce, and chicken. Pour over coconut milk and broth. Bring to a boil and add noodles. Cook until noodles are tender and stir in parsley, lime zest and juice.
Enjoy!

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Philly Cheesesteak Stew Recipe!

Philly Cheesesteak Stew

1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese

In a large soup pot or Dutch oven heat oil over medium-high heat.  Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms.  Cook for 5-7 minutes or until they are softened.  Add garlic and cook for another 30 seconds.  Add flour and cook for an additional minute stirring constantly.  Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes.  Turn the broiler on high.  Ladle stew into heat safe bowls and top with croutons and provolone cheese.  Broil for 2-3 minutes or until cheese is melted and bubbly.

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Thai Shrimp Soup Recipe

Thai Shrimp Soup

1 tbsp coconut oil
1 onion, finely sliced
1 red bell pepper, finely sliced
1 carrot, julienned
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, finely sliced (optional)
1 tbsp Thai green curry paste
4 cup vegetable broth
1 cup coconut milk
1 tbsp fish sauce
1lb shrimp, peeled
1 package rice noodles
3 green onion, finely sliced
2 tbsp fresh coriander, chopped
lime wedges

In a large soup pot or Dutch oven heat coconut oil over medium-high heat.  Add onion, red bell pepper and carrot.  Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 5-10 minutes.  Add shrimp and noodles. Cook for 3-4 minutes until shrimp become pink and opaque.  Add green onion and coriander.  Serve with fresh lime wedges.

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Chicken Pot Pie Soup with Pie Crust Crackers

This video and post were made in collaboration with Frigidaire.

Chicken Pot Pie Soup with Pie Crust Crackers
Serves: 6
Preparation Time: 35 minutes

For the soup:
1 tbsp butter
1 yellow onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
2 cloves garlic
¼ cup flour
2 cups chicken, cooked and shredded
2 potatoes, peeled and finely diced
3 cups chicken broth
2 cups milk
1 sprig fresh thyme
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen

For the crackers:
1 store-bought pie crust, chilled
1 egg, beaten
½ tsp onion powder
½ dried thyme
salt and pepper

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.
In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.
After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.

 

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3 Comforting Fall Soup Recipes

This post is sponsored by Campbell’s Canada

Vegetarian Noodle Soup
4 cups Campbell’s Pho Broth
3-4 green onions, finely sliced
1⁄2 tsp ginger, freshly grated
1 tbsp soy sauce or tamari
2 carrots, peeled and julienned
6 mushrooms, finely sliced
3 baby bok choy, quartered
200g extra firm tofu, diced
100g flat rice noodles

Garnish with:
jalapeno, finely sliced
fresh Thai basil
lime wedges

In a large soup pot or Dutch oven combine Campbell’s Pho Broth with green onion, ginger and soy sauce. Bring the broth to a simmer and add carrots, mushrooms, bok choy, tofu and rice noodles. Cook for 8-10 minutes or until vegetables are softened and noodles are cooked through. Serve with sliced jalapeno, fresh Thai basil and lime wedges.

Hearty Mushroom Soup
2 tbsp butter
1 large yellow onion, thinly sliced
1lb cremini mushrooms, thinly sliced
2 tbsp flour
1 cup milk
2 1⁄2 cups Campbell’s Mushroom Broth
2 tbsp fresh dill, finely chopped
2 tbsp paprika
1⁄2 cup sour cream

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onions and mushrooms and sauté for 6-8 minutes until they become soft and golden. Add flour and cook, stirring constantly, for an additional minute. Add milk, Campbell’s Mushroom Broth, dill and paprika. Reduce heat to medium-low and simmer for 10-15 minutes. Stir in sour cream. Enjoy!

Smoky Corn Chowder
3 slices bacon, chopped
1 yellow onion, finely diced
2 celery ribs, finely diced
1 red bell pepper, finely diced
1⁄2 jalapeno, minced (optional)
2 chipotle peppers in adobo sauce, minced
3 cups corn kernels, fresh or frozen
2 russet potatoes, peeled and diced
3 cups Campbell’s Chicken Broth
1 cup milk or cream
2 tbsp flour mixed with 2 tbsp water
sour cream and chives for garnish

In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Saute for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s Chicken Broth and milk or cream. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes. Top with a dollop of sour cream and fresh chives.

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Homemade Lasagna Soup

*NEW* Soup Made Easy eBook Available HERE
Lasagna Soup

1 tbsp olive oil
1 yellow onion, finely diced
1lb Italian sausage, removed from its casing
3 cloves garlic
1 tbsp Italian seasoning
2 tbsp tomato paste
2 cups tomato sauce
6 cups chicken broth
1lb farfalle pasta
3-4 cups baby spinach, chopped
½ cup ricotta cheese
½ cup mozzarella
¼ cup Parmesan cheese
fresh parsley, finely chopped

In a large soup pot or Dutch oven, heat olive oil over medium-high.  Add onion and sauté for 3 minutes.  Add Italian sausage and cook, crumbling it with a spoon, until it is no longer pink.  Add garlic, Italian seasoning and tomato paste. Cook for another minute, stirring well. Add tomato sauce, chicken broth and pasta.  Bring mixture to a boil and then cover, reduce heat to medium and cook for 12-15 minutes or until the pasta is tender.  Season with salt and pepper.  Turn broiler to high. Ladle soup into heat safe bowls and top with 2 tablespoons of ricotta cheese, a handful of mozzarella and a sprinkle of parmesan.  Broil for 2-3 minutes or until cheese is melted and golden. Finish with freshly chopped parsley.

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Soup Made Easy eBook

This brand new downloadable eBook features 30 hearty soup recipes that are perfect for the cooler months!

All of the recipes contained in this eBook are some of the most popular soup recipes that have been featured on The Domestic Geek! Learn how to make slow cooker soups, blended soups, and Chili recipes!  There is a recipe for everybody included in this eBook!

CLICK HERE to purchase my Soup Made Easy eBook for $4.99!!!

Fresh organic vegetables on a table with a knife for cooking.

 

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