Tag Archives: soup

Chicken and Vegetable Soup

Or as my friends and I say … sooooooOOOOOUUUP!!! (with emphasis, people!)

I love soups! SOUP! Ah. So easy, so delicious. Nom.

I’m starting soup season out with a Chicken and Vegetable Soup.  I may have omitted the vegetable part out when telling Brad what we were having.  Woops 🙂 We all need more vegetables!  And yes. Green beans in my soup.  Boom. I don’t care. It was delicious. I took this from Cooking Light but left out a few things.  So I guess you could say … adapted?

You’ll need:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • a pinch of ground thyme
  • 3 cups fat-free, lower-sodium chicken broth
  • 1/2 cup uncooked orzo
  • 1 cup green beans
  • 1 cup shredded skinless, boneless chicken
  •  Parmesan cheese for topping

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, garlic, pepper and salt to pan and sauté 4 minutes. Add broth and bring to a boil. Add pasta and beans and cook 5 minutes. Stir in chicken and serve, sprinkle with cheese.

Helloooooooooooooooo soup/schevetter weather season! 🙂 Should I start a count down to SOUP SWAP?!

Gotta love a good instragram photo 🙂


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homemade ham and veggie soup

Since we’re snowed in courtesy of “snopocalpse” I decided to finally make that ham and veggie soup I’ve ben wanting to make.  You can use how much or little veggies you’d like.  This is what I had on hand.

1 can chicken broth
4 cans water (using chicken broth can)
1 pound (roughly) of cooked ham, cubed (mine was frozen)
5 carrots, peeled and chopped
1/2 an onion, chopped
1.5 pounds red potatoes, cubed
1 can green beans
4 tablespoons butter
4 tablespoons flour
In a stock pot pour in chicken broth and water.  Add ham, carrots and onions and bring to a simmer.  Cook until veggies are tender.  Add the potatoes and cook until the potatoes are tender.  Add the green beans and bring to a boil.  Add roux and let the soup thicken (and so the flour taste of the roux disappears).  Serve.

This is also a soup that is great after it sat in the fridge for a day or two.  I definitely have some leftovers to keep me warm while the snow is still here.

Thank you, mom, for giving me loose directions to make this soup.  Now it is my own.

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