Creamy Chicken and Vegetable Soup

Hubby and I have felt a little under the weather lately, thanks to a brutal allergy season.  Nothing serious–just the usually stuffy head, sore throat, watery-eyed fun that comes with walking out the front door in the morning. 😉

IMG_8826The other day, we just wanted comfort food for dinner, and what is more comforting when you aren’t feeling well than a piping-hot bowl of soup?

Yummy roasted vegetables--my favorite!
Yummy roasted vegetables–my favorite!

I started out thinking I would make a standard hearty chicken noodle soup, but until I got all the veggies and chicken in, there was no room for noodles!

After the wine
After the wine

This was super-easy to throw together–I just roasted a bunch of vegetables, browned the chicken, added the roasted veggies and a bit of wine, cooked a few minutes, and added the stock. Just before serving, I added a splash of cream and a bit of fresh-grated parmesan cheese. Easy-peasy!

IMG_8822
Before the cream–probably would have been great just like this!

Easy Chicken and Vegetable Chowder

  • Servings: 6-8
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Ingredients

1 lb Creamer Potatoes, cleaned and quartered
3 Cups Mushrooms, Cleaned and sliced
2 Leeks, halved and thinly sliced
1 Onion, Diced
2 Tbsp. Olive Oil, divided
1.5 lbs. Boneless, Skinless Chicken Breast, cut into 1-inch chunks
1.5 tsp. Montreal Steak Seasoning
1 bag Frozen Mixed Vegetables (12-16 oz)
1 cup Dry White Wine
1 box Chicken Stock (4 cups)
1/4 Cup Half and Half
1/2 Cup Shredded Parmesan Cheese

Instructions

  1.  Preheat the oven to 400˚F. Prepare Potatoes, Mushrooms, Leeks, and Onion and add to a baking sheet. Add salt and pepper (to taste) and 1 Tbsp. Olive Oil. Mix with your hands and spread the vegetables on the baking tray evenly. Roast until tender and lightly browned, about 20 minutes.
  2. Meanwhile, season the chicken with the Montreal Steak Seasoning (or other seasoning blend of your choice). Let sit 10 minutes.
  3. Add the remaining Olive Oil to a Dutch Oven over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned. Add the frozen vegetables and cook another 5 minutes, stirring occasionally.
  4. Add the roasted vegetables to the Dutch Oven. Add the wine and stir. Bring to a boil and cook 2 minutes, stirring.
  5. Add the chicken stock. Reduce heat to medium low. Cover the pot and cook 20 minutes.
  6. Stir in the Parmesan and Half and Half. Taste for seasoning, and add salt and pepper if needed.
  7. Serve and enjoy!

Yum! Tasty and (mostly) healthy!
Yum! Tasty, hearty, and (mostly) healthy!

I used salted chicken stock (I prefer Kitchen Basics brand), and the Montreal Steak Seasoning has a lot of salt, so I went light on the salt on the veggies and didn’t add any more salt to the chicken or mixed vegetables. I did add extra pepper. Hubby thought it was perfect, though I did salt it a bit at the table.

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Do you ever get a soup craving in summer? Have a go-to dish when you are feeling blah? Please share! 🙂

 

Cozy Comforts – Easy Tomato Bisque

The temperatures are cooling off here in NC as we head into fall. Our ten-day forecast doesn’t have a single day over eighty degrees–a big change from the sweltering heat of summer.

The refreshing change in weather and the lovely apples and fall vegetables at the Farmers’ Market have me thinking of one of my favorite meals for a chilly day (or even a hot summer day): a rich, creamy Tomato Bisque. 🙂IMG_4332

I used to use a lot of fresh ingredients in this, but I have tweaked it over the years so I can make it almost completely out of my pantry.  I keep a storage baggie of Mirepoix in my freezer, and add any extra chopped onion, celery, or carrots from other recipes.  This way,  I always have some mirepoix in the freezer (though the ratio of carrots to onions to celery is sometimes off) and I don’t have to chop anything for a quick meal like this.

Pantry-friendly ingredients
Pantry-friendly ingredients

Just a note: I have subbed in pureed tomatoes or a can of tomato sauce for the crushed tomatoes, and it still turns out great!

Sauté the Veggies
Sauté the Veggies
Add the tomatoes
Add the tomatoes
Add the stock and bring to a boil. Add rice or pasta (optional)
Add the stock and bring to a boil. Add rice or pasta (optional)
Stir in some cheese and cream.
Stir in some cheese and cream.
Serve with some crusty bread. I used this recipe, and added some herbs and garlic to one loaf.
Serve with some crusty bread. I used this recipe, and added some herbs and garlic to one loaf.

Easy Tomato Bisque

  • Servings: 2-4
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Ingredients

1/2 Cup Mirepoix (Fresh or Frozen)
1-2 Tablespoons Olive Oil
1/2 Tablespoon Dried Basil
1 Can (14-15 oz.) Crushed Tomatoes
1 Can (14-15 oz.) Diced Tomatoes
1 Cup Chicken Stock
1/4 Cup Cream or Half & Half
1/4 Cup Shredded Parmesan Cheese

 

Optional (for Tomato Orzo Soup)

1 cup Chicken Stock
1/2 Cup Uncooked Orzo or White Rice

Instructions

  1.  Sauté Mirepoix (chopped Carrots, Onions, and Celery) in Olive Oil over Medium Heat until vegetables start to tenderize (about five minutes).
  2. Stir in Basil and cook an additional 30 seconds, stirring.
  3. Add tomatoes and stock. (If using Pasta or Rice, add all of the stock.) Bump temperature to medium-high, and bring to a slow boil.
  4. Add Pasta or Rice (if using).
  5. Drop the temp and simmer for 10-15 minutes (if using pasta or rice, simmer until it is cooked through).
  6. Remove from the heat. Add cheese and cream, and stir until combined.
  7. Enjoy!

This soup is great topped with an extra drizzle of cream or with some croutons.

Tomato Orzo Bisque
Tomato Orzo Bisque

I tend to add the rice or pasta for dinner, but leave them out for lunch. I almost always double the recipe, then freeze half in individual portions for a quick weekday lunch. Perfect with some crusty bread or a fresh salad! 🙂

An old Instagram shot of this soup without the orzo. Still awesome! <3
A really old Instagram shot of this soup without the orzo. Still awesome! ❤

What is your favorite soup? Do you have any cooking shortcuts to help cut tome on your favorite recipes? Any pantry-only recipe favorites? Please share! ❤

Football Food – White Chicken Chili

About 8 years ago, my boss at the time gave everyone in the department a local cookbook as part of our Christmas gift.  When we asked him what was his favorite recipe, he directed us to a recipe his wife submitted for white chicken chili.

I made it the following Sunday. At the time, we had NFL Sunday ticket, and Sundays revolved around football and comfort food.  🙂 Since then, the White Chicken Chili has become an opening weekend tradition. Read more