He00llo! Did you know today is February 4th is Natioal Soup Day? Since we’re still in the middle of the cold weather, what better way to make the days alot more comfortable than with a nice bowl of homemade soup? What are your favorite types of soup? Do you prefer a nice bowl of chicken noodle? Or maybe a delicious bowl of vegetable soup? No matter what type of soup you love, a pot of homemade soup is the best way to use your favorite vegetables from your garden.
Below we are going to look at some of the homemade soup recipes that are perfect for the colder weather.
Chicken Noodle Homemade Soup
Ingredients
- 2.5 pounds of chicken thighs (bone-in)
- ½ tsp of salt
- ½ tsp of pepper
- 1 tbsp of canola oil
- 1 large, chopped onion
- 1 clove of minced garlic
- 10 cups of chicken broth
- 4 chopped celery ribs
- 4 medium chopped carrots
- 2 bay leaves
- 3 cups of uncooked egg noodles (around 8 oz)
- 1 tbsp of fresh chopped parsley
- 1 tbsp lemon juice
Directions:
- Use paper towels to pat the chicken dry, and then sprinkle it with pepper and salt. In a 6-quart stockpot, heat your oil on medium-high heat. Add your chicken in pieces, with the skin side down. Cook it for 3 to 4 minutes so it’s a darker golden color. Remove your chicken from your pot, remove the skin and discard it. Then discard the drippings, keeping two tablespoons.
- Add your onions to the drippings, then cook them and stir them over the same level of heat for around 4 to 5 minutes and they’re tender. Add your garlic and cook it another minute. Add your broth, stirring so that you loosen the bits that are browned from your pan. Cook until it’s boiling. Then put your chicken in your pan and add your bay leaves, carrots, celery, and thyme. Reduce the heat and simmer it with its cover on until your chicken’s tender. This is about 25 to 30 minutes.
- Transfer your chicken to a dinner plate. Remove your soup from the heat. Add your noodles and allow the soup to stand with a cover on until your noodles are tender. This will be anywhere from 20 to 22 minutes.
- When your chicken has cooled enough so that you can touch it, remove it from the bones and discard the bones. Shred your meat into pieces that are bite-sized. Return your meat to the pot. Stir in your lemon juice and parsley. If you wish, adjust your seasoning with more pepper and salt. Discard your bay leaves.
Meatball & Alphabet Homemade Soup
Ingredients
- 1 lightly beaten large egg
- 2 tbsp of quick-cooking oats
- 2 tbsp of Parmesan cheese, grated
- 1/4 tsp of garlic powder
- 1/4 tsp of Italian seasoning
- 1/2 lb of ground turkey (lean)
- 1 cup of chopped onion
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1 cup of peeled potatoes (diced)
- 1 tbsp of olive oil
- 2 minced garlic cloves
- 4 14.5-ounce cans of chicken broth (reduced sodium)
- 1 28-ounce can of undrained diced tomatoes
- 1 6-ounce can of tomato paste
- 1/4 cup of fresh parsley (minced)
- 1 tsp of dried basil
- 1 tsp of dried thyme
- ¾ cup of alphabet pasta (uncooked)
Directions
- Combine your first five ingredients in one of your bowls. Crumble your turkey over this mixture and then lightly yet thoroughly mix it. Shape this into balls of 1/2”. Using your nonstick skillet, brown them in little batches over a medium level of heat until they’re not pink. Remove them from heat and set them aside.
- In a Dutch oven or large saucepan, sauté your carrots, celery, potatoes, and onion in oil for around 5 minutes or until they’re crisp-tender. Add your garlic and sauté another minute. Add the basil, broth, parsley, tomato paste, tomatoes, and thyme. Bring to boil. Add pasta and cook it for 5 to 6 minutes. Reduce the heat and add meatballs. Simmer it uncovered until your vegetables have become tender, for around 15 to 20 minutes.
Spicy Vegetable & Lentil Homemade Soup
Ingredients
- 2 cups of halved green beans (fresh)
- 2 cups of fresh cauliflower (florets not stems)
- 1 cup of rinsed and drained dried lentils,
- 1 cup of fresh halved diagonally baby carrots,
- 1 medium chopped onion
- 1 seeded & finely chopped jalapeno pepper
- 2 minced garlic cloves, minced
- 4 cups of vegetable or beef stock
- 2 individual bay leaves
- 2 tsp of smoked paprika
- 1 tsp of dried oregano
- 1/4 tsp of pepper
- 1 tsp of salt
- 1 14.5 oz can of undrained diced tomatoes w/ spicy red peppers
Directions
- Put your first 12 items into your 4-quart slow cooker. Cover them and cook them on low heat until the lentils and veggies are tender around 6 to 8 hours.
- Discard your bay leaves. Stir in the diced tomatoes and salt. Then cover them and cook them for another 30 minutes.
