Thai Chicken Soup

thai chicken soup

Last week, it was extra cold and I had a craving for a soup and this just hit the spot!

It is delish and came together so fast! Making this a wonderful week night meal.

Thai Chicken Soup

1 onion, diced

2 carrots, diced

mushrooms

4 oz can chopped water chestnuts

bamboo shoots

1 T coconut oil

14 oz can diced tomatoes, with juice

2- 24 0z Thai Ginger infused chicken broth

2 cups cooked chicken

14 0z can coconut milk

juice & zest from 1 lime

thai

Melt coconut oil, saute onions & carrots. Add mushrooms, water chestnuts and bamboo shoots. Saute for a few mins. Add tomaotes and chicken broth simmer on low, add chicken, simmer for 15 mins or so and stir in coconut milk, and lime juice. ENJOY!!

OXO, KAT

Mema’s Potato/Tomato Soup

Growing up, my memema made her “famous”
Potato/Tomato Soup
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when it snowed, when I had a cold, when she didn’t know what else to make.
Now, my Mom, Aunt, cousins we all make it, a little different.
As every time you would ask Mema how she made it she would tell you the way she had most recently made it. I think it was based on what she had in the fridge/pantry at the time.
Much like the way I cook!
So feel free to tweak the recipe based on what you have on hand, from my families kitchen to yours.
recipe
This is the original recipe card that I wrote back in the 7th grade! That was when we moved to G’boro and I was in charge of cooking dinner. Started with the family favs.
IMAG0239
POTATO/TOMATO SOUP
3 medium baking potatoes, diced
1 large onion, diced
3 ribs of celery, sliced
1 t salt
1/2 t pepper
1/2 t garlic
Cover with water, salt, pepper & garlic.
Simmer until fork tender.
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In sauce pan mix:
2 T butter
2 T flour
2 c milk (she always used whole I use 2%)
1 T Worcestershire sauce
1/2 c catsup
3 T mustard
2 – 28oz cans tomatoes
(I prefer whole,plum tomatoes to rough chop. you can use diced, whatever you like!)
Melt butter, mix in flour, add milk; mix well (adjust to make thick) Blend in remaining ingredients EXCEPT tomatoes and stir for 5 mins.
Add to potato mix and add tomatoes
It gets better the longer it sits! And it makes a ton!
I hope you enjoy, as it sure reminds me of my Mema,
snowy days, football games, curling up on the couch!

xoxo, Mama Bird

Cheeseburger Soup

Photo: Snow day = yummy soup!
I had soup on my mind and when I saw a recipe in my pintrest feed for Cheeseburger Soup and thought it sounded yummy. I researched several recipes and blended several ideas to create this gem. And boy is it a keeper!! It is really all the components of a cheeseburger in a bowl! YUMMY

Cheeseburger Soup
1 lb of ground beef
2 T butter
1 onions. diced
1 stalk of celery, diced
2 carrots. diced
16 oz (apx 1/2bag) of hash brown potatoes
1 T catsup
1 T mustard
1 T worchestire sauce
1 t salt
2 t pepper
1 t garlic powder
1 can diced tomatoes with juice
1 can rotel, drained
16 oz chicken broth
1 cup beer, opt you could add more broth or milk, etc
1 small box Velveeta cheese, cubed
1 cup milk
Brown ground beef, drain and set aside. Add butter, onions, celery, carrots, sauté until onions look translucent; add potatoes thru spices and allow to simmer until potatoes are warm and soft. Apx 20 mins. Add tomatoes, broth and beer and allow to heat thru then add cubed cheese, stir to melt and add milk and heat another 20 mins or so. It is SO rich and filling but really YUMMY!!
My family gobbled this up. ENJOY!!
xoxo, Mama Bird

I’m linking up to the weekend potluck go by and check out all the great recipes!!

Cindy C’s Creamy Chicken & Rice Soup

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We had this soup tonight, and my tummy is feeling blissful…  thankful for my sweet Cindy  for creating the recipe and thankful for Carol  for sharing it on facebook! I immediately knew this would be yummy! First off everything that Cindy makes is delish and the ingredients just screamed comfort, which I was in need of!  This recipe makes enough soup to share or perfect to eat and freeze (my small family of 3, ate it twice and froze a batch!) We are big veggie lovers so I added more veg, note my tweaks)

Cindy C’s Creamy Chicken & Rice

In a frying pan:

1 stick butter

1 onion chopped (2 sweet Vidalia’s)

1 carrot grated (I used 3, diced)

Also add to frying pan:

1/2 t thyme

1/2 t marjoram

Pepper (white and black)

1/2 cup flour

Mix and cook until light golden brown.

Set off burner and wait until you see ****

further in the recipe.

In Stock Pot:

Bring 1 gallon of chicken stock to boil

3/4 cup wild rice.

After 15 minutes:

Add 2 cups white rice

after 30 minutes:

Add diced cooked chicken

1/2 cup peas (used a whole bag, apx 2 cups)

After 15 minutes:

When it returns to a boil

*****

Add butter/flour mixture from before.

Stir until well blended.

Turn off burner or put on very low.

Add 2-4 cups half and half or cream at the end and heat through.

This is heaven in a bowl! I don’t know about you but, I am hoping that Cindy will share some more of her recipes!

xoox, mama bird

Pumpkin Chili {Souper Sunday}

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For this edition of Souper Sunday it is Halloween week

and it’s all about the PUMPKIN!!

I am so excited to re-share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip up something fun for Halloween!! It is and odd combo, I know, but really yummy & even the pickiest of eaters will have no idea about the pumpkin!! Give it a try!!

Pumpkin Chili

1 T. canola oil

1 onion, diced

1 clove garlic, minced

1  lb. lean ground beef or turkey (I used turkey)

1  can cannellini beans, drained & rinsed

1 can black beans, drained & rinsed

28 oz. chopped tomatoes, with the juice

1 can  pumpkin (NOT pumpkin pie filling!!)

7 oz. chopped green chilies

1 can chicken broth

1 T. cumin

1 T. chili powder

1 t. sugar

1 t. salt

1/2 t. cinnamon

1 t. unsweetened cocoa

Sauté garlic and onion in oil. Add meat and brown. Add remaining ingredients, cover; simmer for approx. an hour- stirring occasionally. This also works great in the crock pot. Enjoy!!

trick or treat! mama bird

Incredible tortellini soup

tort

This soup is so freaking yummy, my family gobbles it up and I have taken it to several friends who also loved it!  So easy! You can have this made in less than 30 mins. Score!

This past Monday I made it again without the sausage for our new Meatless Monday and it was DELISH with or without the meat!!

tort soup

3 Italian Sausages, casing removed, brown and drain

1 28 oz basil & garlic diced tomatoes

1 32 oz low sodium chicken broth

4 oz cream cheese

1 package fresh or frozen tortellini

1 bag of  fresh baby spinach

parmesan cheese, for topping

Brown sausage, drain, add tomatoes and broth. Bring to simmer, add tortellini simmer for apx 10 mins, stir in cream cheese. Once it is thoroughly incorporated and soup is a creamy orange shade add bag of fresh spinach.  Serve topped with fresh grated parmesan. ENJOY!

xoxo, Mama Bird

Split Pea Soup

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After the Christmas gathering we had a ton of leftover Ham and the ham bone which I had always heard made amazing soup. Split Pea kept coming to mind, but I had only ever had good Split Pea soup once so I was a bit hesitant to try it. Boy am I glad I did! It was so good and I can not wait to make it again! YUMMY!!  It was creamy and just was delish!!

1 large onion. diced

2 stalks celery, diced

2 carrots, diced

2 cloves garlic, minced

2 red potatoes, cubed

olive oil

1 t thyme

1 t salt

1 t pepper

16 oz bag split peas, rinsed and picked

32 oz chicken broth

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Add a swirl of olive oil to your heavy pan, I use a coated cast iron pot, toss in onion, carrot  and celery allow to soften apx 10-12 min; add garlic,spices, potatoes and split peas allow to get a nice coating of the olive oil and seasonings. Add ham bone and broth. Simmer apx 1.5 hours. Remove ham bone. Iprefer a smoother pea soup so I used the immersion blender and blended soup.

Serve with a dollop of sour cream, Greek yogurt or a swirl of cream or half and half. For a even richer more velvety soup at 1/2 to 1 cup half and half or go for the gusto and use full fat cream!

It is awesome. Perfect on a winter day. Perfect with a grilled Sammy, fresh salad or ohhh a slice of tomato quiche!

xoxo, Mama Bird

Souper Sunday {Chicken noodle}

chix noodle

What to do on a day where the whole family feels like poo?Make soup! Today I am making old fashioned Chicken Noodle.

My roommate in college, Riley was really sick one winter  and his Mom called and dictated his favorite chicken noodle soup recipe. I have been making this for almost 20 years. Mrs. Hall lost her battle with cancer 12 years ago. I have such amazing memories of her.  When living in DC she would  invite me over on Sundays for “family” dinners. great lady who is missed!

I make the biggest pot I can and then freeze it so I have it on hand. I do not freeze with the noodles. I always add those with each individual pot.

 

Mrs. Andi Hall’s (feel better) Chicken Noodle Soup:

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Start with lots of water & add one whole chicken or split chicken breast, 1 stalk of celery, outside of onion, peel from carrot, 3 cloves of smashed garlic, salt, pepper, turmeric  and lots of dill. Bring to boil. Simmer until chicken is cooked apx 40 mins. Take chicken out and put skin, bones and any part of chicken you are not using in soup back in the pot. Add box of chicken broth. Simmer on low all afternoon. (4-6 hours) Then pour broth thru a mesh strainer and toss everything. You will have a beautiful clear broth.

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Add:

4 carrots, sliced

3 celery stalks, sliced

onion, diced

Dill weed, garlic, salt, pepper, thyme

Simmer until veggies are tender; apx 45 mins. Add

egg noodles just prior to serving.

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Allow veggies to soften apx 30mins, add noodles or you could use rice and enjoy. This soup always makes my family feel better!!

*cooks note: want to make this in a hurry? use a rotisserie chicken and cut time in half!

xoxo, mama Bird

Souper Sunday {Italian Chicken Noodle}

italian soup

Today I give you my take on Italian Chicken Soup, as comforting as the original just with a few more flavors.  Basically I used what I had on hand and this is what I came up with! It was really yummy and I enjoyed it a lot. I will definitely be making this again! I also made a huge pot so that this can be either frozen for a meal later in the month or eaten on all week long!

olive oil

onion, diced

2 carrots, diced

2 stalks celery, diced

1 t thyme

64 oz chicken broth

2 chicken breast, shredded

28 oz can whole tomatoes,drained and diced

1 can cannellini beans, drained & rinsed

1/2 to 1 cup small pasta, under cooked

Dice onions, celery and carrots, sauté in olive oil until tender; add thyme. Add chicken broth and allow to warm, flavors with combine. Add shredded chicken, tomatoes and beans. Simmer on low for 15-20 mins  add pasta just before serving. Top with shredded parm, ENJOY!!

xoxo, Mama Bird

Lackey’s Ragu

ragu

Talk about yum-o, lick the bowl clean this is so good!!

Thanks to a family friend, Kipper Lackey for sharing this recipe with me years ago. I am re-posting since now I have a pic and it is so worth sharing again! ENJOY

I have shared this with many of my friends, all who have raved. It’s sort of a soup, a stew & a pasta. It is just yummy! Perfect for a cool fall day!

Lackey’s Ragu:

2 Tb olive oil

1 lg onion, diced

4 cloves garlic, minced

1 lb ground turkey

3-4 Italian sausage, casings removed (I use 2 hot, 2 sweet)

2~ 14 1/2 oz cans tomatoes in juice with Italian spices

2~ 14 oz cans chicken broth

1 can Cannellini/white beans, drained

2 t oregano

2 t basil

1/4 t crushed red pepper

1/2 c small elbow macaroni

1~ 6 oz bag FRESH baby spinach

1/3 c grated Romano cheese

Heat oil, add onions & garlic. Saute 6 mins add ground turkey & sausage crumbles. Brown. (Put in warm crockpot and) Add tomatoes w/ juice, broth, spices, (I waited to add beans until 2 hrs prior to eating) beans and simmer at least 20 min. Add pasta cook 12-14 mins. (if using crockpot pasta may need a little longer) Add spinach & cook apx 3 mins (just before serving) Season with salt & pepper and serve with fresh grated cheese. (again, if using slow cooker… cook on low all day and add spinach apx 10mins before serving.) Yummy!!

Please note: I have adapted this for my CROCKPOT~ See notes in RED!

xoxo, Mama Bird