Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Ingredients

1. 4 cups low-sodium chicken broth
2. 2 8-ounce boneless, skinless chicken breasts
3. 1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
4. 1 large sweet potato (about 1 pound), cut into chunks
5. 1 teaspoon grated fresh ginger
6. 1 1-inch strip lime zest, plus lime wedges for serving
7. 1 stalk lemongrass, crushed (optional)
8. 1 14-ounce can coconut milk
9. 1 tablespoon Asian fish sauce
10. Asian chili oil (found in the international aisle of the supermarket)
11. Fresh cilantro, for serving

Directions

1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.
2. Transfer the chicken to a plate and let rest for 5 minutes.
3. Using 2 forks, shred the chicken into large pieces. 
4. Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass. 
5. Serve topped with the chili oil and cilantro and with the lime wedges on the side.

http://www.realsimple.com/food-recipes/browse-all-recipes/skinless-breasts-poached-chicken-soup-coconut-milk

Chicken Stew with Couscous, Spinach, and Parmesan

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, sliced
3. 1/2 cup pearl couscous (also called Israeli couscous)
4. 4 cloves garlic, chopped
5. 1 sprig fresh rosemary
6. 4 cups low-sodium chicken broth
7. 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
8. Kosher salt and black
9. 1 bunch spinach, stems discarded and roughly chopped
10. grated Parmesan, for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. 
2. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
3. Serve topped with the Parmesan. 

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/chicken-stew-couscous-spinach-parmesan

Classic Chicken and Dumplings

Ingredients

1. 1 tablespoon olive oil
2. 6 bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4 stalks celery, chopped
5. 4 carrots, chopped
6. 2 onions, chopped
7. 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2 cloves garlic, chopped
9. 2 bay leaves
10. 2 1/2 cups all-purpose flour
11. 1 tablespoon baking powder
12. 1/2 teaspoon baking soda
13. 6 tablespoons (3/4 stick) unsalted butter, melted
14. 3/4 cup buttermilk
15. 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Hearty Veggie Chowder

• Makes: 6 servings
• Yield: servings
• Prep: 25 mins
• Slow Cook: SLOW COOK on HIGH for 6 hours or LOW for 8 hours

Ingredients

• 2 large leeks (white and light green parts only), cleaned and thinly sliced
• 1 pound diced butternut squash
• 1/2 pound parsnips, peeled and diced
• 1/2 pound carrots, sliced
• 2/3 cup barley
• 2 cloves garlic, sliced
• 1 box (32 oz) vegetable broth
• 1 can (14.5 oz) petite-cut diced tomatoes
• 1 teaspoon fresh thyme, chopped
• 1 box (10 oz) frozen corn, thawed
• 1/2 cup heavy cream
• 1/4 cup chopped parsley
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Directions

1. Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
2. Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Hearty Veggie Chowder

Servings Per Recipe: 6
PER SERVING: 309 cal., 8 g total fat (5 g sat. fat), 27 mg chol., 1132 mg sodium, 56 g carb. (10 g fiber), 7 g pro.

Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

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White Bean and Barley Soup with Tomatoes and Greens

Ingredients

1. 3 tablespoons olive oil, plus more for serving
2. 1 large onion, chopped
3. 3 cloves garlic, chopped
4. Kosher salt and black pepper
5. 6 cups low-sodium vegetable broth
6. 1 28-ounce can whole peeled tomatoes, crushed
7. 1 cup pearl barley, rinsed
8. 1 small bunch collard greens or kale, stems discarded and leaves cut into strips (4 cups)
9. 1 15-ounce can cannellini beans, rinsed
10. ½ cup finely grated Parmesan (about 2 ounces), plus more for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the barley, reduce heat, and simmer until the barley is tender, about 20 minutes.
2. Add the collards or kale and the beans and cook until the greens are wilted and the beans are heated through, 3 to 5 minutes. Stir in the Parmesan and ½ teaspoon each salt and pepper.
3. Serve the soup drizzled with olive oil and sprinkled with additional Parmesan.

By Lindsay Hunt

 

http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-barley-soup-tomatoes-greens?print

Chicken and Spinach Soup

 

• Serving size: 2 cups
• Prep: 15 mins
• Cook: 26 mins
• Makes: 5 servings 

•   2 tablespoons olive oil
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend
• 2 cups yellow and red cherry or grape tomatoes
• 1/2 rotisserie chicken
• 1 bunch spinach, trimmed and rinsed well
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons shredded Parmesan
• Whole-grain crackers (optional)

Directions

1. Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
2. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
3. Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
4. Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with crackers, if using.

Nutrition Information for Chicken and Spinach Soup

Servings Per Recipe: 5
PER SERVING: 391 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 797 mg sodium, 46 g carb. (9 g fiber), 27 g pro.

http://www.familycircle.com/recipe/chicken-and-spinach-soup/

 

African Chicken and Peanut Stew

• Makes: 8 servings
• Prep: 15 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

 

Ingredients

• 2 cloves garlic, chopped
• 2 1/4 pounds bone-in chicken thighs, skin removed
• 2 pounds sweet potatoes, peeled and diced
• 1 3-inch piece ginger, peeled and chopped
• 1 1/2 cups unsalted chicken stock
• 1/2 cup natural chunky peanut butter
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cider vinegar
• Cilantro and Peanuts (optional)

Directions

1. Place chicken, sweet potatoes, ginger and garlic in bottom of slow cooker. In a bowl, whisk stock and peanut butter until blended. Stir in tomatoes, coriander, 1/2 tsp of the salt and the black pepper. Pour into slow cooker. Press down until chicken and potatoes are mostly submerged. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Carefully remove chicken to a cutting board. Shred chicken, discarding bones. Stir vinegar and remaining 1/4 tsp salt into liquid. Stir in shredded chicken.
3. Ladle into bowls and garnish with cilantro and peanuts, if using.

Nutrition Information for African Chicken and Peanut StewServings Per Recipe: 8

PER SERVING: 320 cal., 14 g total fat (3 g sat. fat), 100 mg chol., 520 mg sodium, 22 g carb. (4 g fiber), 24 g pro. 

 

http://www.familycircle.com/recipe/african-chicken-and-peanut-stew/ 

Slow Cooker Pork & Hominy Posole Soup

 

Ingredients

1. 1 teaspoon ground cumin
2. ½ teaspoon smoked paprika
3. 1 teaspoon dried oregano
4. Kosher salt and black pepper
5. 1 2-pound boneless pork shoulder
6. 1 onion, chopped
7. 4 cups low-sodium chicken broth
8. 1 15.5-ounce can diced tomatoes
9. 1 15-ounce can hominy, drained
10. 1 15-ounce can pinto beans, rinsed
11. 2 tablespoons lime juice, plus wedges for serving
12. Chopped avocado, cilantro, and crumbled queso fresco or Feta, for serving

Directions

1. Combine the cumin, paprika, oregano, 1½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with this mixture, then transfer to a 4- to 6-quart slow cooker. Add the onion, broth, tomatoes, hominy, and beans and stir to combine. Cover and cook until the pork is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Shred the pork using 2 forks and mix it into the cooking liquid. Stir in the lime juice and ¼ teaspoon each salt and pepper. Serve the soup topped with the avocado, cilantro, cheese, and lime wedges.

Tip: Cut down on grease in the broth by trimming the pork fat before cooking.
Total Time Range: 4 hours, 20 minutes to 7 hours, 20 minutes

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-pork-hominy-posole-soup

7 ingredient zuppa toscana

 

Ingredients:

• 1 pound ground hot* Italian sausage
• 1 small white onion, peeled and diced
• 4 cups good-quality chicken stock
• 1 (12-ounce) ja roasted red peppers, drained and diced
• 1 bunch kale, roughly chopped (and stems removed, if desired)
• 1 pound potato gnocchi
• 1/2 cup heavy cream
• salt and pepper
• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

Directions:

Add Italian sausage and diced onion to the large stockpot or Dutch Oven. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)
Serve warm with desired toppings.
You can also refrigerate this in a sealed container for up to 3 days.

*I highly recommend using "hot" Italian sausage for this recipe.  With so few ingredients, the sausage is actually the ingredient that provides most of the seasoning for this soup.  And much of the heat will be dispersed over the multiple servings.  So unless you're really averse to spicy food, take the chance and go hot with this one!
(And if you can't find hot Italian sausage, you can also add in some crushed red chili flakes instead.)

http://www.gimmesomeoven.com/easy-zuppa-toscana-recipe/