A new soup adventure came to light when I made a Thai Chicken Soup. 🙂
I heated sesame chili oil in a large pot. I added finely chopped garlic cloves and cooked over a medium heat, stirring, for one minute. I then added sliced scallions, finely sliced leeks, grated fresh ginger, and a seeded and finely chopped red chile. I let it cook, stirring for another three minutes. I then added chopped chunks of chicken breast, and my homemade chicken stock. I brought it to a boil and let simmer for twenty minutes. I then stirred in finely sliced lime leaves.
While the soup was simmering, I boiled water in a separate pot, and added fine egg noodles. I cooked them for three minutes, drained them, then added them to my soup. I then seasoned with salt and pepper. I let it cook for another two minutes, then I removed it from the heat, and ladled into serving bowls, and served hot. 🙂
After spending days making stock, both Chicken and Vegetable, I hadn’t had a chance to make any of my soups with them.. until now.. So finally I got a chance to make one of my favourites: Chicken & Potato with Bacon. 🙂
I would normally say ‘no’.. but I must admit when it comes to my soup adventures, maybe the answer is ‘yes’. Though, I will never admit that! 😉
This week I made another batch of one of my favourite soups: Chicken, Avocado & Chipotle Soup.
I love this soup because it combines chicken stock, tender chicken breast, finely chopped garlic gloves, chipotle chiles, chunks of fresh avocado, thinly sliced scallions, chopped fresh cilantro… and of course, lime wedges and handful of tortilla chips on the side. 😉
My husband asked me to make soup last weekend, so I turned to an old favourite: Chicken & Potato with Bacon.
I love making this soup. Although a lot of work, it’s one of my favourites b/c it’s one of those ‘meals’ that just makes you happy. It’s definitely a comfort food that most people haven’t been lucky enough to discover yet.. 😉
This weekend was the next installment of my Soup Adventures. The soup? Chicken & Rice Soup! 🙂
First I put previously made home-made chicken stock in a large saucepan and added very thinly chopped carrots, finely diced celery, and thinly sliced leeks. I brought it to a boil, reduced the heat to low, and let it simmer gently, partially covered, for 10 minutes.
I then stirred in precooked rice and precooked chicken and continued cooking for an additional 10-15 minutes, or until the vegetables are tender.
[*Note: if you like peas, this would be the time to add petit pois.]
I added chopped fresh tarragon and parsley. Taste to adjust the seasoning, adding salt and pepper.
I the ladled the soup into warmed bowls. I garnished with fresh parsley, and served.
I figured I would try and wait a good week before making the next installment in my return to the Soup Adventures, but clearly I wasn’t that successful. Ha!
Last night, I made one of my favourites: Chicken & Potato Soup with Bacon. Yummy!
This soup is full of flavor, and so hearty that I make it as a full meal. And why not? You can see by the photos that it is full of chunks of potato, chicken, and bacon. But there are also chopped leeks and onion. It’s made from the chicken stock I made from scratch days earlier, but a touch of heavy cream is added to give the broth a creamier taste and texture.
After an all day chicken stock cook-fest, the first soup that I made as part of my Soup Adventures Revival was Chicken, Avocado & Chipotle Soup! 🙂
I love this soup because it has a bit of a kick to it from the chipotle peppers, but the smooth texture of avocado chunks can counter that kick so that it isn’t overpowering. 🙂
I have made this soup a number of times over the years, and the funny thing is.. it is never the same.. ever! It’s always different, and this time was no different. This time I made it the main meal, so that means there were a lot more pieces of chicken. I even doubled the avocado because avocado is so healthy for you. And then of course, I added the chopped scallions, and chopped fresh cilantro, garlic, and chipotle chilies. I then served it with slices of lime and tortilla chips… Yummy!! 😀
Tonight I made Chicken Noodle Soup as the next installment in my soup adventures. 🙂 Yummy!
First I poured freshly made Chicken Stock (that I made yesterday) into a large pot, along with precooked tender, thinly sliced pieces of chicken. I brought the Chicken Stock up to just before a boil, then lowered the heat, allowing soup to simmer. I added peeled and thinly sliced carrots, and vermicelli (or other fine noodles), and cooked for 4-5 minutes.
I then seasoned the soup to taste with salt and pepper and laddled it into soup bowls. I served it immediately, garnished with tarragon. 😀
Yup.. that is correct! I have finally gotten back on track and made Soup and Grilled Cheese Sandwiches again. Its been too long since our last installment. Over two months to be exact. But today I have brought us back on track!! 😉
After being extremely busy with school, and work, and then going on vacation, and yes, even getting sick with the flu, I have finally had the chance to get back into the swing of things. Yesterday I used the very last of my frozen Chicken Stock to make Chicken and Potato with Bacon Soup. Definitely one of my favourites! I also made variations of past Grilled Cheeses to create a variety of different sandwiches:
* Cheddar Cheese, Bacon, Tomato, and Basil on Old Fashioned Belgian Bread.
* Guyere Cheese, Proscuito, Onion Slices and Black Pepper on Old Fashioned Belgian Bread.
* Guyere Cheese, Green Apple Slices and Taragon on Old Fashioned Belgian Bread.
* Buffalo Mozzarella and Tomato on Old Fashioned Belgian Bread.