soup recipe | Stephanie's Slice Of Life

Tag: soup recipe
- Creamy Chicken Noodle Soup
  
  Posted at 11:00 am by StephMo
  
  Mar 5th
  I have been craving soup this winter more than I ever have, and last night I was in the mood for some kind of chicken soup. While my husband and son love a plain old chicken noodle soup, I am not a huge fan unless I am sick. I needed to make it creamy, but since I am trying to lose a little extra uninvited weight I wanted to keep it on the lower fat side. I tried just using whole milk to give it a little creamy consistency and taste, but it wasn’t working how I would have liked and just looked like milky water so I added a little bit of half and half and it did the trick. If you want a really creamy soup, use all half and half and I’m sure it will be even more delicious.
  
  Ingredients:
  
  1 tbsp. butter
  
  1 cup chopped carrots
  
  2-3 stalks of celery, chopped
  
  1 potato, chopped
  
  1 tsp minced garlic
  
  1/4 cup flour
  
  salt and pepper to taste
  
  1/4 tsp. thyme
  
  8 cups chicken broth
  
  1/2 cup whole milk
  
  1/2 cup half and half
  
  2 cups shredded cooked chicken
  
  3-4 cups noodles
  
  Chop up your vegetables and set aside. I managed to sneak in a potato even though my son doesn’t like them, but I didn’t dare an onion 😅. I considered a mushroom but that really would have been pushing it.
  
  If you are wondering why my carrots look so small, it is because I only had baby carrots in the house.
  
  Melt the butter in a large saucepan. Add the garlic, carrots, and celery and cook stirring frequently for about 5 minutes until they start to soften.
  
  Whisk in the flour, salt, pepper, and thyme and cook for about 1 minute.
  
  Add the chicken broth and potato and stir well. Bring the soup to a boil and let boil for a few minutes before turning the heat down to low/medium to simmer.
  
  Cover cracked and cook for 20-25 minutes stirring occasionally until the potatoes have softened.
  
  Add the milk, half and half, chicken, and noodles and stir well.
  
  Turn the heat up to medium and cook for 10 minutes stirring occasionally.
  
  Serve and enjoy!
  Creamy Chicken Noodle Soup
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 tbsp butter
  1 cup carrots, chopped
  2-3 stalks of celery, chopped
  1 potato, chopped
  1 tsp garlic
  1/4 cup flour
  salt and pepper, to taste
  1/4 tsp dried thyme
  8 cups chicken broth
  2 cups cooked chicken, shredded
  1/2 cup whole milk
  1/2 cup half and half
  3-4 cups noodles
  
  Instructions
  
  Chop vegetables and set aside. Melt butter in a large saucepan. Add carrots, garlic, and celery and cook stirring frequently for about 5 minutes or until vegetables are soft.
  Whisk in flour, salt, pepper, and thyme. Cook for about 1 minute.
  Add chicken broth and potatoes, stir well and bring to a boil. Boil for a few minutes, reduce heat to low/medium and simmer with cracked cover for 20-25 minutes or until potatoes are soft.
  Add milk, half and half, chicken, and noodles. Stir well and cook on medium heat for 10 minutes.
  Posted in Creamy Chicken Noodle Soup, Recipes, Soup | Tagged chicken noodle soup recipe, chicken soup, chicken soup recipe, creamy chicken noodle soup recipe, food blog, food blogger, soup, soup recipe, stephanie's slice of life
- Italian Wedding Soup
  
  Posted at 8:28 am by StephMo
  
  Feb 1st
  We have had quite the cold spell recently, and what better to make on a freezing cold day than soup. It is such a comforting food that warms the soul. The other day as I was hunkered down in my house I made a batch of this delicious hearty soup. It is very easy to make and the only time consuming aspect is making the meatballs. I use ground turkey for my meatballs but you can substitute ground beef if you prefer.
  
  I made a batch of my childhood favorite, Popovers for Piglet, to go along with the soup and I had a very happy family at dinner. Have you tried Piglet’s Popovers yet? Here is the link to the recipe if you haven’t:
  
  https://stephaniessliceoflife.com/category/recipes/breads/popovers-for-piglet/
  
  Now on to make this wonderful soup!
  
  Ingredients for meatballs:
  
  1/2 lb. ground turkey or beef
  
  1 egg, slightly beaten
  
  1/4 cup Italian breadcrumbs
  
  Salt and pepper
  
  1/4 tsp. garlic powder
  
  1 tbsp. grated parmesan cheese
  
  Additional ingredients:
  
  6 cups chicken broth
  
  6 oz. fresh spinach, roughly chopped
  
  1 cup uncooked orzo or other small pasta
  
  Grated parmesan cheese
  
  These are the same meatballs I make anytime I make meatballs. When I make them to cook in red sauce I use a full pound of turkey and double the other ingredients. For this soup we only need half a pound of turkey to make plenty of meatballs.
  
  Meatballs are one of those recipes I have been making for so long without measurements that it is difficult for me to say exactly how much salt, pepper, and garlic powder I use as I just sprinkle it in. The same goes with bread crumbs, but for this recipe I used about 1/4 cup, maybe a little more.
  
  For the meatballs combine all of the meatball ingredients well in a mixing bowl.
  
  Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides.
  
  You aren’t trying to completely cook the meatballs, just giving them a nice browning on the outside. Once browned put them on a plate lined with paper towels to remove the excess grease.
  
  Remove the stems from the spinach and roughly give it a chopping.
  
  When you are ready to make the soup bring the chicken broth to a boil. Season the broth with some pepper to taste. Chicken broth already has quite a bit of sodium so I prefer not to add salt to the broth. There is so much flavor in the meatballs that the soup doesn’t need anything other than the pepper.
  
  Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
  
  That’s it! Your delicious soup is ready to eat.
  
  Once you ladle the soup into bowls top with a little grated parmesan cheese. Yum!
  Italian Wedding Soup
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 tbsp. olive oil
  1/2 lb. ground turkey or beef
  1 egg, beaten
  1/4 cup Italian breadcrumbs
  1 tbsp. grated parmesan cheese
  1/4 tsp. garlic powder
  salt and pepper
  6 oz. fresh spinach, chopped
  1 cup orzo, uncooked
  6 cups chicken broth
  
  Instructions
  
  Combine turkey, egg, breadcrumbs, grated cheese, garlic powder, salt, and pepper well in a mixing bowl.
  Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides. Once browned put them on a plate lined with paper towels to remove the excess grease.
  Remove the stems from the spinach and roughly give it a chopping.
  Bring the chicken broth to a boil in a large saucepan. Season broth with pepper to taste.
  Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
  Serve topped with parmesan cheese.
  Posted in Italian Wedding Soup, Recipes, Soup | Tagged food blog, food blogger, italian wedding soup, soup, soup recipe, stephanie's slice of life, turkey meatballs, wedding soup recipe
- Buffalo Chicken Soup
  
  Posted at 10:09 am by StephMo
  
  Oct 24th
  
  My family loves pretty much buffalo chicken everything. While my husband’s motto is the spicier the better, I personally am not a fan of spicy food except for buffalo sauce. But with the buffalo sauce there needs to be blue cheese, of course. This soup is basically a bowl of yummy cheese and chicken with a nice little buffalo sauce kick. It is absolutely delicious and such a great comfort food.
  
  If you follow my blogs and Facebook page you know we always have Buffalo Chicken dip when the Patriots are playing, and that every time I make homemade pizza I make Buffalo Chicken pizza. You probably also know that my son doesn’t like onions, which will be touched upon later in this recipe.
  
  Ingredients:
  
  3 cups of cooked chicken breast, shredded
  
  2 tbsp. butter
  
  1/2 cup celery, chopped
  
  1/2 cup onion, chopped
  
  28 oz. chicken broth
  
  1 1/2 cups milk
  
  2 tsp. buffalo sauce
  
  1 1/2 cups shredded mozzarella cheese
  
  1 cup crumbled blue cheese
  
  1/2 cup shredded or grated parmesan cheese
  
  1/3 cup flour
  
  Shred the chicken and chop up the onions and celery, and set aside. As you can see there are no onions in my picture (son doesn’t like onions).
  
  Combine the blue cheese, mozzarella, and parmesan in a small bowl. Mix in the flour and also set aside.
  
  Melt the butter in a heavy saucepan over medium heat. Add the celery and onions and cook until they just start to soften. Try to imagine the onions are actually in the pan.
  
  Sorry to digress, but I always think of this when I have to leave out the onions in a recipe. It’s so true!
  
  Ok, back to the recipe.
  
  Add the chicken broth, buffalo sauce, and milk. Bring to a boil stirring frequently.
  
  Whisk in the cheese until it has melted. It tends to be chunky so you really need to give it quite a whisking.
  
  Stir in the chicken and simmer for about 5 minutes until it starts to thicken.
  
  That’s it! Serve with additional buffalo sauce on the side for those that like it a little spicier.
  
  And if you are looking for a French Bread recipe to make for dipping, here is the bread that I made https://stephaniessliceoflife.com/2020/10/23/french-bread/.
  
  Enjoy!
  
  Posted in Buffalo Chicken Soup, Recipes, Soup | Tagged buffalo chicken recipe, buffalo chicken soup, buffalo chicken soup recipe, Comfort Food, comfort food recipe, food blog, food blogger, homemade soup, soup recipe, stephanie's slice of life
- When life gives you lemons, make Avgolemono (Greek) soup
  
  Posted at 6:47 pm by StephMo
  
  Nov 12th
  
  I’ve spent the last four days home sick with a pretty miserable cold. My husband is such a caring man, and he will run out at any time to get us whatever we need, but this weekend he topped it all. He went to the store to get me chicken soup and when he came home with a few different varieties, he also said “I bought the ingredients to the lemon soup you make in case you feel like making it”. I couldn’t even get mad, it was just so funny. Needless to say, I didn’t make the soup. Nice try.
  
  However, I am feeling a little better today and since he bought the ingredients for Avgolemono, I decided to make it. I love this soup mostly because it reminds me of my grandmother. This isn’t her recipe, but I have been using it for about 20 years since I cut it out of a Cooking Light magazine.
  
  The recipe didn’t call for chicken, but I always add maybe about a cup or more of shredded cooked chicken. I can’t find the recipe on-line, so here it is – enjoy!
  
  Ingredients:
  
  2 cups chicken broth
  
  1 cup water
  
  3 tbsp. lemon juice
  
  2 large eggs, lightly beaten
  
  1 cup hot cooked rice
  
  1/2 teaspoon salt
  
  1/8 teaspoon pepper (or more depending on taste)
  
  1 cup shredded cooked chicken
  
  Shred chicken while you are cooking the rice and set aside.
  
  Lightly beat an egg and combine with lemon juice.
  
  Which came first, the chicken or the egg? Sorry, I couldn’t resist.
  
  Heat broth and water in a medium saucepan over medium-high heat.
  
  Turn off heat and gradually add egg and lemon juice mixture to hot broth mixture, whisking constantly. You need to be careful the egg doesn’t scramble.
  
  Cook over medium heat until slightly thick (about 15 minutes), whisking frequently.
  
  Stir in rice, chicken, salt, and pepper and continue to cook on low/medium heat for a few minutes.
  
  And serve! Delicious!
  
  Posted in Avgolemono (Greek Lemon Soup), Recipes, Soup | Tagged avgolemono, blog, blogger, chickensoup, cooking light recipe, food blogger, greek lemon soup, my slice of life, soup recipe
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