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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
S/O: Favorite soup recipes
I flippin' looovvvve a good soup in winter. Seeing the best soups for a cold thread has me itching to make some, especially since our furnace died and won't be replaced 'til next week. 
So, what is your favorite soup to make, either from scratch or a mix. Bonus if it's actually healthful or, at least, broth-based.
Re: S/O: Favorite soup recipes
Not healthy at all b/c it is Paula Deen but it is fairly easy to make and it is sooo good!
http://www.foodnetwork.com/recipes/paula-deen/the-ladys-chicken-noodle-soup-recipe/index.html
love this minestrone:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe/index.html
I could use a good, tried 'n' true chicken soup recipe.
I have a nice mix for Thai Coconut Ginger soup that is really nice, but can be hard to find so I make it sparingly.
To whomever said she likes Chili's Chicken Enchilada soup, I have a recipe you may want to try. I worked at Chili's during college and that was my favorite soup. My BF at the time was a whiz in the kitchen and concocted a version very similar to Chili's. I still make it each year. [note: the recipe below makes a large batch, easily enough for 2 families with leftovers.]
Chicken Tortilla Soup
1 can (15 oz.) diced tomato
1 can (10 oz.) tomato puree
1 can (26 oz.) Cream of chicken soup (family-size can)
1 can (4.5 oz.) green chiles, diced
1? onion, finely diced
4 cloves garlic, diced
1 Tbsp. cumin
1 Tbsp. chili powder
1 quart water
1 pound chicken, diced
- In large pot, saute onion, garlic & green chiles.
- Add tomato puree and diced tomatoes. Simmer a minute.
- Add cumin, chili powder, cream of chicken soup and water.
- Stir thoroughly, bringing to a boil.
- Add chicken, simmer 20 - 30 minutes.
- Garnish with tortilla chips, cheese and/or avocado.
To serve, I fill the bottom of the bowl with crushed tortilla chips, pour in the soup, then add more chips, cheese, and avocado. It's a meal in itself!
I had a client that requested this every time I cooked for him:
Chicken Noodle Soup
1 3 lb. fryer -- (3 to 4)
10 c. water
1 bay leaf
1 T. chopped fresh parsley
salt to taste
pepper to taste
1/4 t. dried whole basil
1/8 t. celery seed -- opt.
1/8 t. garlic powder
4 med. carrots -- chopped
1 small onion -- chipped
3 stalks celery--chopped w/leaves also
1 c. uncooked fine egg noodles
Combine 1st 9 ingredients in soup pot. Bring to boil; cover and reduce heat. Simmer 1 1/2 hours or until tender. Remove chicken from broth; discard bay leaf. Remove skin, bone chicken and dice meat. Set aside. Add carrot, onion and celery to broth; cover and simmer for 30 mins. Add chicken and noodles. Cook an additional 15 mins.
I made this one http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html but did things a little different. I peeled all the potatos, used onion powder and garlic powder instead onions and garlic. Once the potatos were cooked I added the cream cheese in small chunks.
Chicken enchilada soup -
http://sotastysoyummy.blogspot.com/2011/08/crockpot-chicken-enchilada-soup.html
Cilantro Lime Chicken soup - I used Chicken breast
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/mucho-gusto-latin-recipes/mexican-chicken-lime-soup
My absolute favorite:
http://www.ourbestbites.com/2009/10/tortellini-sausage-soup/
I serve it with grated parmesan on top and HEB frozen breadsticks (mmmmm). It's somehow a combo of comfort food and Italian flavors. No worries if someone isn't a huge zucchini fan...it almost melts into the soup.
My very favorite chicken noodle soup recipe - http://sureisgood.wordpress.com/2009/12/05/chicken-noodle-soup-with-drop-biscuits/
My aunt makes something similar to this, I'll post her recipe when I get home.....it is to die for!
Read more about it at www.cooks.com/rec/view/0,2248,159177-235201,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
Read more about it at www.cooks.com/rec/view/0,2248,159177-235201,00.html
Content Copyright ? 2011 Cooks.com - All rights reserved.
1 lb red potatoes, cut into 1/2-inch pieces
1 (14-3/4 oz can) cream-style corn
1 (14-1/2 oz can) fat-free, low-sodium chicken broth
1 cup light cream or fat-free half-and-hslf
1 lb large shrimp, peeled, deveined
2 tbsp. peanut, canola or light olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp fresh chopped parsley.
Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp. Cooked until pink and cooked through.
Sprinkle with parsley before serving.
So Tasty, So Yummy
I am more of a stew person. Like my soup more hearty. These are my standards.
One Pot Wonders Chicken Stew
Yield: 3 to 4 servings Southern Living
3 skinned and boned chicken breast halves
4 small potatoes
1 large onion
? green bell pepper
2 TABLESPOON butter, margarine or oil
2 carrots, sliced
2 celery stalks, sliced
1 (14 ? oz) can ready to serve chicken broth
? teaspoon garlic salt
? teaspoon black pepper
1 teaspoon dried basil
1 TABLESPOON all purpose flour
? cup water
1 cup frozen peas, thawed
Cut chicken and potatoes into ? inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven or stock pot over medium-high heat; add chicken, and cook, stirring occasionally until browned. Add vegetables, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil, stirring constantly, 1 minute or until mixture thickens.
Remove from heat; stir in peas.
Mexican Chicken Stew
Makes 6 servings.
1 teaspoon olive oil
1 lb boneless skinless chicken breast, cut in to cubes
1 cup chicken broth
1 (4oz) can chopped green chilies
1 ? teaspoon garlic powder
1 ? teaspoon ground cumin
1 teaspoon oregano leaves
1 teaspoon chili powder
? teaspoon Season-All Seasoned Salt
1 can (15 oz) red kidney beans, un-drained
1 can (5 oz) black beans, drained and rinsed
1 can (16 oz) whole kernel corn, drained
? cup sliced green onion
Heat oil in large skillet over medium high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside.
Add remaining ingredients except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook 10 minutes.
Stir in cooked chicken and onion; simmer 5 to 10 minutes.