Creamy Dreamy Gazpacho is the perfect cold soup for a hot summer day. When tomatoes are at their ripest, this recipe showcases the sweet, rich flavor of sun-ripened tomatoes!
This gazpacho is so easy to make…in less than an hour, soup is served!
Begin by processing the tomatoes, cukes, peppers, garlic, sherry vinegar and water together in a blender or food processor (I prefer a blender for a creamier soup).
You’ll want to check for acidity. You might have to add more vinegar, depending on the sweetness of the tomatoes.
Add the olive oil and salt and blend until very creamy. Strain the gazpacho into a pitcher and refrigerate for at least 30 minutes and up to 24 hours.
In a small sauté pan, fry the bread chunks in olive oil until golden brown and set aside.
To serve this lovely soup, ladle gazpacho into 4 bowls. Divide the croutons, cherry tomatoes, cucumber cubes and a smattering of chopped red onions on top of the soup. Drizzle with sherry vinegar and olive oil and sprinkle with sea salt.
I love this soup very chilled!
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Creamy Dreamy Gazpacho
Makes: 4 servings
Prep Time: 20 minutes
Chill Time: 30 minutes minimum
Total Time: 50 minutes
Ingredients
Gazpacho:
- 2 pounds ripe plum tomatoes (about 10), cut into chunks
- 1 cucumber (8 ounces), peeled and cut into chunks
- 3 ounces green pepper (1/2 medium), in large pieces
- 1 garlic clove
- 1 tbsp sherry vinegar
- 1/2 cup water
- 3/4 cup extra-virgin olive oil
- 1 to 2 tsp Kosher salt
Garnish:
- 1 tbsp extra-virgin olive oil
- 1 slice rustic white bread, broken into bite-size pieces
- 8 cherry tomatoes, halved
- 1 cucumber, peeled and cut into 1/2-inch cubes
- 2 tbsp finely chopped red onion or shallot
- 3 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- Flaky sea salt
Instructions
In a blender or food processor, combine the tomatoes, cucumber, green pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it’s not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least 30 minutes (and up to one day), until well chilled.
In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Set aside.
To serve, pour gazpacho into each of 4 bowls. Place 4 croutons, 4 cherry tomato halves, 3 cucumber cubes, and a sprinkling of chopped onions on top of gazpacho. Drizzle with sherry vinegar and olive oil. Season lightly with sea salt. Serve when the gazpacho is refreshingly chilled.
Recipe adapted from José Andrés
Chicken and Andouille Gumbo is a delicious blend of seared shredded chicken, andouille sausage, tiny diced vegetables and a rich Cajun-flavored broth. Paired with rice, it’s a hearty, rib-warming dish that you can make ahead and enjoy any time!
Begin making the gumbo by searing the chicken thighs in a hot Dutch oven or heavy-duty pot. Remove it from the pot to a plate and add the andouille sausage slices. Brown them and remove to the same plate as the chicken.
To make the roux, which will thicken the gumbo, add the remaining oil to the pot and use a metal spatula to loosen up the brown bits from the bottom of the pot. Add the flour a quarter-cupful at a time and incorporate into the oil. Keep adding the flour, stirring until the lumps disappear.
On a low heat, continue to stir every few minutes, but watch it carefully! It can burn easily. Let it continue to cook, stirring often, until it is nicely browned. This can take 20 minutes or more. Be sure to reduce the heat if it browns too quickly.
Add the small diced vegetables, followed by the garlic. Then add the chicken broth and stir, letting the roux start to thicken the broth. Add the reserved chicken and sausage along with all of the spices. Finally, drain the tomatoes into a bowl and break up the tomatoes with your fingers into smaller bits and add the tomatoes and the reserved liquid into the pot.
Simmer for 45 minutes and remove the thyme and bay leaves. Remove the chicken and let it cool a bit before shredding it. Return the chicken to the pot.
Serve the chicken on its own or with basmati or jasmine rice.
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Chicken and Andouille Gumbo
Makes: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour & 15 minutes
Total Time: 1 hour & 45 minutes
Ingredients
- 3/4 cup canola, corn, grape-seed, avocado or sunflower oil, divided
- 1 & 1/4 pounds boneless, skinless chicken thighs
- 12-16 ounces andouille sausage, sliced about 1/4-inch thick
- 3/4 cup all-purpose flour
- 2 medium bell peppers, diced small
- 1 large sweet onion, diced small
- 3 stalks celery, diced small
- 4 medium carrots, diced small
- 6 cloves garlic, finely minced
- 5 cups low-sodium chicken stock
- 2 medium-size bay leaves
- 8 sprigs thyme
- 1 tbsp sweet paprika
- 2 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2-1 tsp cayenne pepper
- 1/2 tsp finely ground black pepper
- 28 ounces fire-roasted diced tomatoes
Instructions
Season the chicken on both sides with kosher salt and pepper.
Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other
side and repeat cooking for another 5 minutes.
When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
Add the flour, 1/4 cup at a time, stirring constantly after each addition, until all lumps have disappeared.
Continue to cook on low, maintaining a low but steady simmer. Watch it closely so that it doesn’t burn. Stir every few minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
Add the bell pepper, onion, celery and carrots and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, thyme sprigs, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
Drain the fire-roasted tomatoes through a sieve into a bowl. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
Simmer for 45 minutes, stirring occasionally. Pull out the thyme stems and discard (most of the leaves will have fallen off). Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.
Recipe from The Cafe Sucre Farine
Lentil Soup is a classic that needs to be in everyone’s rotation. It’s healthy and hearty and tastes amazing! And, it’s very easy to make.
This recipe calls for French lentils (aka Lentilles du Puy or Puy lentils). They differ from standard green lentils in that they are smaller and darker and hold their shape very well. That makes them the perfect type to use in a light soup where you’d rather them not turn to mush. Nothing wrong with mush, but in this soup, we like the distinct bite of each lentil.
This is a straightforward soup recipe…cook carrots, celery and onions until they have softened. Add tomato paste and garlic and finally lentils, water and herbs.
Partially cover the pot and cook for about 45 minutes. Add the salt, pepper, red wine vinegar and butter. Remove the herbs, ladle into bowls and top with cheese, parsley and serve with crusty bread.
Enjoy!
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Lentil Soup
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 tbsp olive oil
- 1 pound carrots, peeled and chopped
- 1 large onion, peeled and diced
- 1 pound celery, peeled and chopped (leafy, pale center stalks removed)
- 2 tbsp tomato paste
- 3 cloves garlic, peeled and lightly smashed
- 2 bay leaves
- 1 generous sprig of thyme
- 1 or 2 fresh parsley stems, with leaves
- 1 pound French lentils, or regular brown lentils
- 2 & 1/2 quarts cold water
- 1 tbsp kosher salt
- 1 tbsp plus 1 tsp red wine vinegar
- 2 tbsp butter (optional)
- 12 turns freshly-ground black pepper
- Pecorino-Romano cheese and freshly-chopped parsley, optional, to finish
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the chopped carrots, celery, and diced onion. Cook, stirring occasionally, until the vegetables have slightly softened. Add the tomato paste and garlic and stir constantly (so the tomato paste does not burn) for 2 minutes more. The tomato paste should coat the vegetables.
Add the lentils, water, thyme, parsley, and bay leaves. Stir. Bring to a boil, then lower to a generous simmer. Partially cover the soup with a lid and cook, stirring occasionally, for about 45 minutes.
If, for some reason, the soup looks too thick, add a little more water and stir it to the right consistency.
Add the salt, pepper, red wine vinegar, and butter (if using). Taste for seasoning.
Fish out the bay leaves and thyme and parsley stems. Ladle into bowls and serve with grated pecorino-Romano cheese, minced parsley, and some good crusty bread.
Chef’s Note:
I always buy a tube of tomato paste, not a can. The tube lasts longer, is less messy, and is better for small quantities.
Recipe from Unpeeled Journal
Italian Wedding Lasagna Soup is the answer…the answer to what’s the best soup you’ve eaten lately? The answer to what’s the prettiest soup you’ve eaten lately? The answer to what’s an easy soup to make right now?
My closest girlfriend’s and I hosted a holiday soup kitchen event where we made a variety of soups, and served it with breads, salad, desserts and wine (of course). Our guests all brought gifts for the residents of a center where women and families have left everything behind to be free from domestic abuse. It was a lovely event and the stars of the luncheon were the soups.
Of the many soups that we made and served, Yvette’s Italian Wedding Lasagna soup was my favorite (even though I made a soup and loved all of the other ones, hers shone)!
She loaded up this flavorful chicken broth with veggies, spinach, delicious mini meatballs and colorful lasagna noodles! It was a joy to look at and a pleasure to eat! Lucky for you, I’ve got the recipe right here!
To begin, make the meatballs. Combine all of the ingredients and divide into 1/2-ounce portions (for mini meatballs).
In a large Dutch oven, heat oil and add the meatballs in batches. Cook until lightly browned on all sides, about 4 minutes. Use a slotted spoon and remove meatballs and place on a baking sheet. Repeat with remaining meatballs.
To make the soup, add the onion, celery and carrots to the same Dutch oven and cook until softened, about 5-8 minutes. Add the Italian seasonings and cook another minute.
Add the wine and then the broth and then add the broken lasagna noodles followed by the spinach.
Just a note about the lasagna noodles…Yvette used these gorgeous multi-colored noodles. I looked for them in a bunch of different grocery stores and eventually found them, but feel free to use plain noodles that are available everywhere. No need to be obsessive like us!
Once the noodles are tender and the meatballs are cooked through, add the spinach, Parmesan cheese and heavy cream. Cook for another minute until the spinach is wilted.
Serve with mozzarella cheese, basil and additional Parmesan cheese.
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Italian Wedding Lasagna Soup
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour & 10 minutes
Total Time: 1 hour & 20 minutes
Ingredients
Meatballs:
- 8 ounces ground beef (preferably 80/20)
- 8 ounces bulk sweet Italian pork sausage
- 1 small yellow onion, finely grates on smallest holes of a box grater (1/3 cup)
- 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
- 1 large egg, beaten
- 1 large garlic clove, grated
- 1/2 cup Italian-seasoned breadcrumbs
- 1 & 1/2 tsp dried basil
- 1 tsp fennel seeds, lightly crushed
- 1 tsp kosher salt
- 1/2 tsp black pepper
Soup:
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 large carrot, peeled and chopped (about 1 cup)
- 1 celery stalk, chopped (about 1/2 cup)
- 1 tbsp dried Italian seasoning
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 1 tsp kosher salt
- 4 ounces uncooked lasagna noodles broken into 2-inch pieces (about 3 cups)
- 4 cups baby spinach (5 ounces)
- 1/3 cup finely grated Parmesan Cheese , plus more for garnish
- 1/2 cup heavy cream
- Shredded mozzarella cheese and chopped fresh basil for serving
Instructions
Prepare Meatballs:
Using your hands, gently stir together ground beef, sausage, onion, Parmesan cheese, egg, garlic, breadcrumbs, dried basil, fennel seeds, salt and pepper in a large bowl, being careful not to overwork. Divide mixture into about 24 (1-ounce) portions and roll into 1-inch balls. Place in an even layer on a baking sheet; set aside. You can also make mini meatballs half the size.
Prepare the Soup:
Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, add half of the meatballs in an even layer. Cook, turning as needed, until lightly browned on all side, about 4 minutes per batch. Transfer to a baking sheet using a slotted spoon.
Add onion, carrot, and celery to remaining oil in the Dutch oven; cook over medium-high heat, stirring occasionally until softened and beginning to brown, 5 to 8 minutes. Add Italian seasoning and cook, stirring constantly, until fragrant, about 30 seconds.
Add white wine and cook, using a wooden spoon to scrape browned bits from bottom of Dutch oven, until reduced slightly, about 1 minute. Stir in broth and salt. Bring to a boil, stirring occasionally. Reduce heat to medium, and stir in broken lasagna noodles and seared meatballs. Cook, stirring occasionally, until noodles are tender and meatballs register 160°F, about 15 minutes.
Stir in spinach, Parmesan cheese and cream. Cook, stirring constantly, until spinach is wilted, about 1 minute. Ladle into bowls and garnish with mozzarella cheese, basil and additional Parmesan cheese.
Recipe from Yvette Sfire
This easy Classic Crockpot Chili is the perfect dish to ward off a polar vortex or any extremely cold day! Just cook the beef and then throw all of the ingredients into the crockpot and let it do its magic. A few hours later, dinner is served. Or game-day chow is on!
Even though this is a crockpot recipe, brown the ground beef before adding it to the crockpot. You’ll also want to combine all of the spices for the chili seasoning in a small bowl.
Then, pop all of the ingredients (ground beef, veggies, beans, tomatoes, seasonings and tomato juice) into the crockpot and set it over low heat for 6-8 hours.
To serve, ladle chili into bowls and top with grated cheese, sliced avocados and thinly sliced green onions.
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Classic Crockpot Chili
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours & 15 minutes
Ingredients
Classic Chili Seasoning:
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp onion powder
- 2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground pepper
- 1 tsp red pepper flakes (optional)
Chili:
- 2 pounds ground beef
- 2 green peppers, diced
- 1 large onion, diced
- 2 jalapeños, diced with seeds and white insides removed (for less spicy, use less jalapeños)
- 1 (15-ounce) can dark red kidney beans
- 1 (15-ounce) can chili-ready black beans (or regular black beans)
- 1 (15-ounce) can diced tomatoes
- 1 (46-ounce) can 100% tomato juice
Toppings:
- Grated cheese, sliced avocado, sour cream, sliced green onions, tortilla strips, lime wedges
Instructions
Combine all of the ingredients for the Classic Chili Seasonings in a small bowl.
Over medium heat, cook the ground beef in a skillet, crumbling the beef while cooking. Cook for 8 to 10 minutes until there is little pink left. Drain any liquid from the skillet and transfer cooked ground beef to crockpot. Add the diced peppers and onions to the crockpot.
Without draining the beans or tomatoes, add them to the crockpot.
Add the seasonings and the tomato juice to the crockpot. Carefully mix everything together. Cook on low for 6 to 8 hours. Season to taste with additional salt if necessary.
Add any toppings that you like to each bowl of chili.
This deeply satisfying Lentil Stew with Mushroom Gravy is the perfect comfort food for cold, winter days. It takes about 10 ingredients and 40 minutes of time, so no excuses to not make it! It’s vegan, as well!
It starts with sautéed shallots and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor. Then come the lentils, thyme for aromatics, and vegetable broth. As that’s simmering away, start your mashed potatoes.
The mashed potatoes are easy to make as well. Simply peel (or leave skin on for more texture), boil until tender, and mash!
You can go 100 different ways with seasoning mashed potatoes, but we kept things simple: a little salt, pepper, and olive oil, with a few dashes of almond milk for creaminess.
To serve, transfer some mashed potatoes to a plate, top with lentil stew and then garnish with a little parsley. You are going to love this!
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Lentil Stew with Mushroom Gravy
Makes: 4 servings (side dish)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
Potatoes:
- 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
- Sea salt & black pepper to taste
- 1-2 tbsp olive oil
- 2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture)
Mushroom Lentil Stew:
- 1 tbsp water (or avocado or olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini (or button) mushrooms
- 1-2 tbsp coconut aminos
- 1 pinch each kosher salt & freshly ground pepper
- 2 tbsp chopped fresh thyme (or rosemary)
- 2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
- 2-3 cups vegetable broth
- 1 tbsp tomato paste
- 2 tbsp mashed potatoes (recipe above)
Garnish:
- Fresh chopped parsley
Instructions
Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
Add thyme, lentils, and 2 cups vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor. Turn off heat and let the mixture rest so flavors can deepen. Add the 2 tablespoons of mashed potatoes to the lentil mushroom stew and stir in to thicken.
To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil mushroom stew. Garnish with fresh parsley, or more thyme, if desired.
Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350°F oven until hot.
Recipe from Minimalist Baker
There is nothing better than using up your leftover turkey from Thanksgiving dinner in this Turkey Vegetable Soup. It’s hearty, but healthy, which is probably just what we need after this huge festive meal!
This flavorful soup has all the loving goodness you’d want in a soup: rich broth, flavorful veggies, tomatoes and tomato paste, kidney beans and of course, leftover turkey. Go ahead and make this now!
Add onions, carrots and celery to a large pot and stir until the onion is soft. Add canned tomatoes and broth. Bring to a boil and let simmer for 15 minutes.
Add dried pasta, kidney beans and turkey. Stir in thyme, salt and pepper. Continue to cook for 30 more minutes.
Once the veggies are tender and the pasta is cooked, stir in the tomato paste and any frozen vegetables and/or greens and cook until wilted or cooked through.
Taste and adjust salt and pepper as needed.
I’m not sure if you noticed in my photos, but I didn’t add pasta. I’m not big on pasta in soup and I was out of it, but I really wanted to get this recipe to you all, so that’s why the pasta isn’t featured in these photos.
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Turkey Vegetable Soup
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour & 15 minutes
Ingredients
- 6 – 7 cups homemade turkey or store-bought chicken broth
- 1 (28 ounce) can diced canned tomatoes, or whole canned tomatoes hand crushed, with their juices
- 1 tbsp olive oil
- 1 small onion, sliced or diced
- 1 cup celery, diced
- 1 medium carrot, peeled and cut into thin slices or diced
- 1 cup dried pasta, small shells or macaroni work well
- 1 (19 ounce) can white or red kidney beans, drained and rinsed
- 2 & 1/2 – 3 cups cooked turkey, cut into bite-sized pieces
- Thyme sprig, or a 1/4 tsp dried thyme leaves
- Salt and freshly ground pepper
To Finish:
- 1-2 tbsp tomato paste, optional
- 1/4 cup chopped fresh parsley, spinach or kale and/or frozen peas
- Additional salt and pepper, as needed to taste
Instructions
Heat oil in a large pot over medium heat. Add the onions, carrots and celery and cook, stirring, until the onion has softened, about 5-6 minutes. Add the canned tomatoes, with juices and 6 cups of the turkey or chicken broth. Bring to a boil, then reduce heat to medium low and simmer for 10-15 minutes.
Add the dried pasta, kidney beans and cooked turkey. Stir to combine. Stir in the thyme and season with some salt and pepper. Continue to simmer the soup for another 25-30 minutes or so, or until the vegetables are tender and the pasta is cooked. Taste test to be sure. If soup gets too thick near the end of cooking, simply add a bit more broth, stock or water to thin, as needed.
Near the end of cooking, stir in tomato paste, any frozen vegetables and chopped greens and stir in. Allow to cook until the frozen vegetables are cooked and/or the greens are wilted.
Taste soup and add additional salt as needed. A little freshly ground pepper is nice, as well.
Chef’s Notes:
If you have leftover cooked carrots (or any vegetable, really) that you’d like to use in the soup, wait and add them at the end of cooking the soup and simply allow them to warm in the soup for a few minutes.
Recipe from Seasons & Suppers
Traditional Chicken Soup is the soup I serve at all of the Jewish holidays. The richly flavored broth is augmented with pieces of shredded chicken, carrot slices and celery. Add a matzah ball or noodles or leave it plain…the broth is amazing and works well any way you want to serve it!
Begin making the broth by cleaning the chicken thoroughly. Place it in a large pot and add cold water. Bring it to a rolling boil. Remove it from the heat and skim off the foam that has accumulated on the top of the surface.
Add all of the remaining ingredients into the pot, bring back to a boil and cover and simmer for an hour or so.
At this point, once the chicken has cooked, I like to remove the chicken from the pot. I separate the chicken from the bones and throw the bones back into the soup and continue cooking another hour or so to get a rich, flavorful broth. Some people like a less flavored broth but if you like it deeper in flavor, cook it longer.
It’s best not to leave the chicken in the entire time as it will become rubbery.
Once the chicken is cool enough to handle, shred it and set aside until the broth is ready.
I also like to “fancy” up the carrots by using a zester and cutting a line down the side of the carrot. I repeat this all the way around. When you slice the carrots, it looks like a little flower.
Strain the soup, once it’s done cooking, and put the carrots and sliced celery back into the broth along with the shredded chicken.
Serve while still hot.
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Traditional Chicken Soup
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours & 30 minutes
Total Time: 2 hours & 45 minutes
Ingredients
- 1 (3-4 pound) Kosher chicken (see Chef’s Notes)
- 3 quarts cold water
- 2 medium onions
- 3 large carrots, peeled and cut into discs (see Chef’s Notes)
- 3 stalks celery with leaves
- 2 parsnips, peeled
- 1 medium tomato
- 4 sprigs fresh dill
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tbsp kosher salt
- 2 tsp freshly ground black pepper
Instructions
Clean the chicken thoroughly. Place in a large pot with water. Bring to a rolling boil. Remove the pot from the heat and skim the foam off the top until the soup is clear.
Add vegetables, herbs and seasonings. Bring back to a boil. Cover, lower the heat, and simmer until chicken is tender (45-60 minutes).
Remove the chicken from soup and let it cool for a few minutes. At this point, if you feel the soup is not rich enough in flavor, put the chicken bones back into the soup and continue to simmer for another 30-60 minutes. When chicken is cool enough to handle, shred it into small pieces.
Strain the soup. Put the carrots, celery (sliced) and chicken back into the broth, if desired.
Chef’s Notes:
You can leave the chicken whole or cut into 8 pieces, whichever is more manageable.
If I have time, I like to “pretty up” the carrots by cutting lines down the side of each carrot with the side of a citrus zester. When you slice through the carrot, it makes little flowers.
I like a very richly flavored broth, so I typically add an extra hour of cooking time. I lower the heat and remove the lid. Watch that too much of the liquid doesn’t evaporate.
This hearty homemade Split Pea Soup is the perfect soup to warm your insides. Richly flavored with smoky bacon and ham, this soup is a meal unto itself!
Split pea soup is a classic soup that’s typically made from split peas and flavored with ham hocks. Since ham hocks are difficult to find these days, America’s Test Kitchen came up with a great hack to produce a pork-rich broth without the ham hock! Simmer thick-cut bacon slices and a ham steak in the broth to make the soup smoky and meaty!
Prior to starting this recipe, rinse the dried split peas under cold water and then lay them out on a sheet pan to pick out any small stones.
Begin making the soup by sautéing onions and garlic until soft. Add chicken broth, water, ham steak, bacon, split peas, thyme and bay leaves to the dutch oven and boil, stirring frequently so that the peas don’t stick. Simmer until the peas are tender, about 45 minutes.
Remove the ham steak and set it aside. Add the carrots and celery and continue to simmer until the vegetables are tender and the peas have broken down even further, about 30 more minutes.
Meanwhile, shred the ham into bite-size pieces. Remove and discard the thyme sprigs, bay leaves and bacon slices.
Add the shredded ham back into the soup and simmer. Add more salt and pepper if needed.
To serve, ladle the soup into bowls and top with fresh croutons. If the soup has thickened up while sitting, thin it with a little water and adjust seasonings.
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Split Pea Soup
Makes: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour & 30 minutes
Total Time: 1 hour & 45 minutes
Ingredients
- 2 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 1/2 tsp salt
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 3 cups water
- 1 pound ham steak, skin removed, cut into quarters (see note)
- 3 slices (4 ounces) thick-cut bacon, left whole (see note)
- 1 pound green split peas (about 2 cups), picked through and rinsed
- 3 sprigs fresh thyme, plus more for serving
- 2 bay leaves
- 2 medium carrots, cut into 1/2-inch pieces
- 1 medium celery rib, cut into 1/4-inch pieces
- Freshly ground black pepper
- Fresh croutons, for serving (optional; see instructions below)
Instructions
Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown.
Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves. Increase the heat to high and bring to a boil, stirring frequently to keep the peas from sticking to the bottom of the pot. Reduce the heat to low, cover, and simmer until the peas are tender but not falling apart, about 45 minutes.
Remove the ham steak and place it on a plate; cover with foil and set aside. Stir in the carrots and celery and continue to simmer, covered, until the vegetables are tender and the peas have almost completely broken down, about 30 minutes longer.
Meanwhile, shred the ham steak into small bite-size pieces with two forks. Cover with foil again.
Remove and discard the thyme sprigs, bay leaves, and bacon slices. Add the shredded ham to the soup and return to a simmer. Add a few grinds of pepper, then taste and adjust seasoning if necessary (depending on the saltiness of the ham and bacon you used, you may need an additional 1/4 to 1/2 teaspoon salt). Ladle the soup into bowls and top with fresh croutons, if using. (The soup will thicken as it sits on the stove; thin it with water and adjust seasoning as necessary.)
Chef’s Notes:
A ham steak is a thick slice of cooked ham cut from a whole ham roast. They can be found packaged in the refrigerated meat section of the supermarket, near the bacon.
Regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup.
To Make Fresh Croutons: Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 2 cups of cubed good-quality French or Italian bread and cook, stirring frequently, until golden brown and toasted, 3 to 5 minutes.
Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and refrigerated, or frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. The soup will thicken once cool, so thin with water and adjust seasoning as necessary.
Recipe from Once Upon a Chef
While there are many chicken soup recipes, this Italian Chicken Pastina Soup recipe can’t be beat! It’s so flavorful, textural and addicting! Hard to stop with just one bowlful!
It’s chalkful of diced carrots, celery and peppers as well as chunks of rotisserie chicken and tender tiny pasta. Sprinkled with fresh Parmesan, it’s the ideal soup for any time of the year!
It’s a pretty straightforward recipe. Begin by sautéing onions, shallot, celery and yellow bell pepper in olive oil and butter. After 4 minutes, add the garlic and cook.
Add the carrots, chicken broth and parmesan rind (I highly recommend using one even though the recipe says optional). Simmer for 20-25 minutes or until the vegetables are tender.
Remove 2 cups of the diced veggies and set aside.
With an immersion blender, purée the broth mixture until it’s smooth.
Add the pasta and cook for whatever time the box says (I cooked it for 9 minutes). Then, add the chicken and reserved vegetables. Stir to combine and then cover the soup and allow it to rest for 20 minutes.
Serve the soup with additional grated parmesan cheese over and sprinkle with fresh rosemary or thyme leaves. Enjoy!
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Italian Chicken Pastina Soup
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth, maybe more
- 1 pound carrots, diced small
- 1 2-3″ parmesan rind (optional)
- 1 & 1/2 tsp kosher salt more to taste
- 1/3 cup uncooked pastina tiny pasta, double if you like a lot of pasta
- 2 & 1/2 -3 cups rotisserie or leftover chicken
- grated Parmesan for serving
- finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
With a slotted spoon, removed 2 cups of the diced veggies and set aside.
With an immersion blender (or a regular blender) purée the broth/veggie mixture in the pot until smooth. If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
Taste the soup and adjust the seasoning, adding more salt if needed.
Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!
Recipe by The Cafe Sucre Farine