EASY CHICKEN POSOLE

I adore hominy–hot or cold–and this soup combines those lovely morsels with chicken, tomatillo salsa, avocado, and radish. It’s on the spicy side, so you’ll need a large glass of water at hand, but don’t let that stop you. Super yum!

Easy Chicken Posole

1 tbsp olive oil

1 medium-sized white onion, diced

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp chili powder

5 cups chicken broth

1-1/2 cups tomatillo salsa (I used Frontera brand)

2 cups chopped deli-roasted chicken

1-15 oz can white hominy, rinsed and drained

1 tbsp fresh lemon juice

1/2 tsp sea salt

1/4 tsp ground black pepper

4 radishes, sliced thin

1/2 ripe avocado, peeled, pitted, and sliced thin

1) To large soup pot, add olive oil and heat over medium-high; add onion, oregano, cumin, and chili powder and cook 5-6 minutes, stirring often, until onions soften

2) Stir in chicken broth and tomatillo salsa and bring to a boil; reduce heat to low and add chicken, hominy, lemon juice, sea salt, and black pepper; cook 10 minutes and remove from heat

3) Ladle soup into bowls and top with sliced radishes and avocado; serve

Servings: 4 dinner-sized; 8 sides

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CHICKEN-CORN CHOWDER WITH AVOCADO-TOMATO RELISH

I love a good soup almost as much as I love a good salad, and now that the weather’s cooling, I have yet another reason to pull out the soup pot and toss in yummy ingredient after yummy ingredient. This chicken-corn chowder was tasting pretty fine, though not anything to spectacular–until I topped it with avocado-tomato relish. Then–wow! So the relish is not optional. Enjoy!

Chicken-Corn Chowder with Avocado-Tomato Relish

1 tbsp olive oil

3 slices turkey bacon, chopped small

1 medium-sized onion, diced

3 tbsp flour

4 cups chicken broth

3-10 oz cans chicken breast, undrained

1 large potato, chopped small (I used a baking potato)

1-1/2 cups chopped tomatoes (I used Campari)

1/2 avocado, pitted, peeled, and chopped

3 radishes, sliced thin

3 cups frozen corn

juice of 2 limes

1/2 cup heavy whipping cream

1/4 cup chopped cilantro

1) To large soup pot, add olive oil and heat over medium; add bacon and cook 3-4 minutes, stirring often, until just crisp; add onion and cook 5 minutes, stirring often; sprinkle flour over onion-bacon mixture and cook, stirring often, 3 minutes

2) Stir in chicken broth, chicken breast with its liquid, and potato; increase heat to medium-high and, stirring occasionally, bring to a boil; reduce heat to low and cook 5 minutes;

3) Meanwhile, in small bowl combine avocado, tomato, and radish; set aside

4) Add corn and lime juice to soup and cook 3 minutes; stir in heavy whipping cream and cook 2 minutes; ladle soup into bowls, scatter avocado-tomato-radish mixture over top, and sprinkle with cilantro; serve!

Servings: 4-6

THE BEST CHICKEN SOUP WITH SUGAR SNAP PEAS

I’ve heard it before (perhaps my guys’ memories isn’t up to snuff where food is concerned), but last night this soup was declared the best chicken soup ever. And my memory is probably impaired too, but I have to agree. Was it the sugar snap peas? The carrots? The spinach? The beaten egg? Doesn’t matter. It’s just plain (hardly!) good.

Fabulous Chicken Soup with Sugar Snap Peas

1-1/2 cups small shell pasta

3 large eggs

sea salt

ground black pepper

8 cups chicken broth

1 cup diced carrots

2 cups chopped deli-roasted chicken

2 cups chopped sugar snap peas

2 cups coarsely chopped fresh baby spinach

1/3 cup grated Parmesan cheese

1) Prepare pasta al dente according to package directions; drain, rinse, and set aside

2) Beat eggs, season with salt and pepper, and set aside

3) To large soup pot, add chicken broth and bring to a boil over medium-high heat; reduce heat to medium, add carrots, and cook 8 minutes

4) Stir in chicken, sugar snap peas, and shell pasta; cook 3 minutes; add spinach and cook 1 minute; remove soup from heat and slowly stir in beaten eggs

5) Ladle soup into bowls and scatter Parmesan cheese over top; serve it up!

Servings: 6

ASIAN CHICKEN-ASPARAGUS-SNAP PEA-NOODLE SOUP

Yes, soup in summer, but only if it’s relatively light and tastes as good as this Asian Chicken-Asparagus-Snap Pea-Noodle Soup–and the air conditioner is up and running, of course. To top off this tasty meal, sprinkle with cashews and sunflower seeds and those thumbs will definitely be up, up, up.

Asian Chicken-Asparagus-Snap Pea Noodle Soup1Asian Chicken-Asparagus-Snap Pea Noodle Soup2

8 cups chicken broth

1/4 cup reduced-sodium soy sauce

1 tbsp Thai Chile sauce

juice of 1 lime

1 minced red chile, divided

4 oz rice sticks

8 asparagus spears, touch ends snapped off, cut into 1″ pieces

2 cups sugar snap peas, cut into 1″ pieces

1/2 cup corn (I used frozen)

2 tbsp olive oil, divided

1/2 cup cashew halves

3 tbsp sunflower seeds

3 chicken breasts, cut into bite-sized pieces

sea salt

ground black pepper

2 cups chopped spinach

1) To large soup pot, add chicken broth and heat over medium-high; add soy sauce, Thai Chile sauce, lime juice, half the minced red chile (reserving half for topping), and rice sticks; reduce heat to medium low and cook 5 minutes; add asparagus, sugar snap peas, and corn and cook 10 minutes

2) Meanwhile, add 1 tbsp olive oil (reserving 1 tbsp) to a large skillet and heat over medium-high heat; add cashews and sunflower seeds and cook, stirring often, 5 minutes; transfer to a plate

3) To same skillet, add reserved 1 tbsp olive oil and heat over medium-high; add chicken, lightly season with salt and pepper, and cook, stirring often until just cooked through; remove from heat

4) Add chicken and spinach to soup, stir, and immediately remove from heat

5) Ladle soup into bowls and top with cashew-sunflower mix and reserved red chile; serve!

Servings: 6-8 dinner-sized portions

CHICKEN LASAGNA SOUP

This Chicken Lasagna Soup is another family favorite, and though I served it up in the middle of summer, it was worth cranking up the air conditioning to enjoy the amazing flavors of pan-baked lasagna in an easy-to-prepare soup. So very delish!

Chicken Lasagna Soup

1 tbsp olive oil

1-1/4 cup grated carrot

1-1/4 cup diced red onion

2-13 oz cans chicken breast (do not drain)

3 cups reduced-sodium chicken broth

1-15 oz can diced tomatoes

1-8 oz tomato sauce

1 tsp dried oregano

1 tsp basil paste

1/4 tsp ground black pepper

5 oven-ready lasagna noodles, broken into pieces

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup fresh shaved parmesan cheese

1 tbsp chopped parsley

1) To large soup pot, add olive oil and heat over medium-high; add carrots and onions and cook, stirring often, 5 minutes

2) Stir in undrained chicken, chicken broth, diced tomatoes, tomato sauce, oregano, basil paste, black pepper, and lasagna noodles; bring to a boil, reduce heat to low and, stirring occasionally, cook 20 minutes

3) Drop ricotta cheese in soup by spoonfuls and, stirring often, cook additional 5 minutes; remove soup from heat, ladle into soup bowls, scatter mozzarella, parmesan cheese, and parsley over top, and serve

Servings: 4 dinner-sized portions; 8 side portions

CHICKEN AND BUTTERMILK DUMPLINGS

Yes, I squeezed in another soup-y meal before the hot weather hits hard–and this is one of my favorites: Chicken and (Buttermilk) Dumplings! Note: Because I adore dumplings (that’s mom’s Southern belle coming out in me), I went a bit overboard with these tasty lumps of biscuit, so you may want to cut back a little. Your call.

Chicken and Buttermilk Dumplings

SOUP:

1 tbsp olive oil

2 tbsp butter

1 cup chopped onions

1/2 cup diced carrots

1/2 cup diced celery

1-1/2 lb chicken breasts, sliced thin and cut into bite-sized pieces

1 bay leaf

1 tsp dry thyme

1/2 tsp black pepper

1/4 cup all-purpose flour

6 cups chicken broth

1/2 cup heavy cream

1/2 cup frozen peas

1 tbsp chopped parsley

DUMPLINGS (Note: makes a load of dumplings):

2 eggs

1 cup buttermilk

1 tsp salt

1 tbsp baking powder

2-1/4 cups all-purpose flour

1) To large soup pot over medium-high heat, add oil and butter and melt; add onions, carrots, and celery and, stirring often, cook 10 minutes until vegetables soften; stir in chicken and cook, stirring often, 5-6 minutes until chicken cooks through

2) Reduce heat to low and add bay leaf, thyme, and pepper; sprinkle flour over top and, stirring continuously, cook 2-3 minutes; stir in chicken broth and cream (Note: unless you like mushy peas, hold off on them); stirring occasionally, cook 15 minutes

3) Meanwhile, in medium-sized bowl lightly beat eggs, buttermilk, salt, and baking powder; gradually stir in flour until dough comes together (will be quite moist)

4) Stir peas into soup mixture, then drop dough by tablespoonfuls on top of soup; cover pot with lid and cook 5 minutes; gently turn dumplings and cook 5-10 minutes longer until dumplings are firm and cooked through; remove from heat, pluck out bay leaf and toss; sprinkle with parsley and serve

Servings: 4 hearty dinner-sized bowls

CHICKEN-CHICKPEA-POTATO SOUP

I adore chickpeas–hot, cold, and in between. And, apparently, my guys aren’t immune to their charms either. Though this recipe makes four hearty servings, Senior was disappointed when, in answer to his request for a second serving, I had to tell him we had scraped the bottom of the soup pot.

Chicken-Chick Pea-Potato Soup

1 tbsp olive oil

1 cup chopped onions

1/2 cup finely chopped celery

1/2 tsp dried thyme

1/2 tsp dried sage

1/2 tsp ground black pepper

5 cups reduced-sodium chicken broth

1-10 can chicken breast, undrained

2-1/2 cups potatoes, peeled and diced

1-15 oz can chickpeas, drained and rinsed

1 cup matchstick carrots

2-1/2 cup chopped fresh baby spinach

1) To large soup pot over medium-high heat, add olive oil; add onions, celery, thyme, sage, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender

2) Add chicken broth, chicken breast (including liquid), potatoes, chickpeas, and carrots and bring to a boil; reduce heat to low and cook 25 minutes

3) Using an immersion blender*, puree soup lightly (you’ll want to retain the texture of some whole veggies and chicken); stir in spinach, immediately remove from heat, and serve

*Note: If you don’t have an immersion blender, puree half the soup in a regular blender (Careful! Soup is hot!), then stir pureed soup back into un-pureed soup.

Servings: 4 dinner-sized portions