It’s soup season! There is nothing like curling up on a winter day with a hot cup of homemade soup and a piece of baguette. YUM! I’ve been experimenting with new recipes on the weekends; ones that are delicious, quick and easy. James and Henry have even helped! These three soups are on repeat over here and I hope you enjoy them as much as we do!
GREEK-STYLE LEMON CHICKEN SOUP
Servings 6 servings
- 2 chicken breasts
- 1/2 white onion diced
- 1 carrot diced
- 4 cloves garlic crushed/diced
- 2 cups cauliflower rice or 1 cup uncooked orzo
- 2-3 tbsp fresh dill and parsley (+ more to serve)
- 3 egg yolks
- 3 lemons
- 2 tbsp olive oil (+ more to serve)
- 6 cups chicken broth
- 1 tsp salt & pepper (+ more to taste)
- Sauté white onion, carrot and garlic in 2 tbsp olive oil over medium heat (or the saute setting in your InstantPot). After about 5 minutes, add cauliflower rice or uncooked orzo.
- Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley and salt & pepper. Pressure cook for 10 min in your InstantPot or bring to a simmer and cook covered for 45-1 hour in a regular soup pot.
- Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
- Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
- Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil!
WHITE BEAN, SPINACH, AND TURKEY SOUP
- 2 tbsps olive oil
- 1 lb ground turkey (we used sausage without the casing instead)
- 1/2 tsp crushed red pepper flakes
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 can cannellini beans rinsed
- 1 c water
- 2 c baby spinach
- salt and pepper
- 1 tsp fresh parsley chopped
- 4 c vegetable broth
- 1 c uncooked ditalini pasta (didn’t have this so didn’t use!)
- 1 tsp garlic powder
- grated parmesan cheese
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add turkey, crushed red pepper. Cook, breaking meat apart with a wooden spoon or meat grinder, until cooked into crumbles and no longer pink. Remove turkey and set aside.
- Add 1 tablespoon of olive oil to Dutch oven. Add onion, celery, and carrots, stirring frequently for 2-3 minutes.
- Add ground turkey.
- Whisk in vegetable stock plus 1 cup water and bring to a boil. Stir in ditalini; reduce heat and simmer until ditalini is tender, about 10-12 minutes.
- Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Season with garlic powder, salt and pepper to taste.
- Serve immediately with grated parmesan and crusty bread.
CORN AND PANCETTA CHOWDER
3 TBSP butter
5 oz pancetta, cubed
1 onion, sliced
2 carrots, finely chopped
10 oz. new potatoes, unpeeled + thinly sliced
2 TBSP flour
2.5 cups whole milk
1 2/3 cups low sodium vegetable stock
3 dried bay leaves
2.5 cups corn kernels (thawed if frozen)
3 TBSP heavy cream
salt + pepper
- Heat the butter in a large saucepan and sauté the pancetta until crisp. Add the onion, carrots and potatoes, cover, and cook on medium/low heat for 15-20 minutes until soft. Stir occasionally.
- Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves; bring to a gentle simmer. Add the corn and cook for 5 minutes.
- Remove from heat, discard the bay leaves, stir in the cream and season with salt. Divide the soup between 4 bowls and serve with a fresh grinding of black pepper!