Creamy Chicken and Wild Rice Soup

A hearty chicken soup that will warm your belly on a cold day. Rich and creamy, loaded with nutty wild rice, tender chunks of chicken and veggies – the PERFECT meal for a cold day, or any day for that matter!
Read More


Italian Sausage Meatball Minestrone Soup

There is nothing more comforting to me on a cold day than a delicious bowl of homemade soup.  In the winter, I probably make a pot of homemade soup at least several times a week. I just love it!  It truly is the ultimate comfort food.

 



I think the best thing about making soup, is how easy it is to customize to your own preference. If you have veggies in your fridge that need to be used up, go ahead and throw them in. The more the merrier. This is more about the method than following the recipe exactly.

Options:

  • For a vegetarian version:  omit the meatballs and chicken stock. Add a can of rinsed and drained beans,( chickpeas, kidney beans, cannellini beans etc.) Replace chicken stock with vegetable stock and use vegetarian Worcestershire.
  • For a gluten-free version: Make meatballs with GF Italian sausage and crushed rice crackers, GF chicken stock, Worcestershire, and pasta.

Tip: If you have leftover parmesan rinds, they add a great flavor to the soup. Just add and simmer with the rest of the ingredients. Remove before serving.

 

Italian Sausage Meatball Minestrone Soup

Recipe Source: A Vintage Kitchen

Meatballs:
  • 3/4 lb. hot Italian sausage meat
  • 1/3 cup finely ground cracker crumbs

Directions:

Preheat oven to 375 F. Mix together sausage and cracker crumbs. Roll into small meatballs. Bake on a lightly greased pan until cooked through. Set aside.

Soup:
  • 1 Tablespoon olive oil
  • one medium onion, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp. chili flakes, or to taste
  • 1 large roasted red pepper, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon Worcestershire
  • 1 teaspoon dried Italian seasoning
  • 1 28 oz. can diced tomatoes
  • leftover Parmesan rinds, optional
  • 1/2 cup uncooked, small pasta shells
  • 1 small bunch kale, stems removed and chopped
  • freshly grated Parmesan
  • salt and pepper, to taste
  • chopped fresh basil

Directions:

  1. In a large pot heat olive oil over medium heat. Cook onion and celery until softened. Add the garlic and chili flakes and cook one minute longer. Add roasted pepper, stock, Worcestershire, and tomatoes and Parmesan rinds. Bring to a boil. Cover and reduce heat to low and simmer for about an hour.
  2. Add pasta and kale and simmer until pasta is cooked. Add fresh basil, cooked meatballs and salt, and pepper to taste. Serve with freshly grated Parmesan. Yields: 6 to 8 servings.

 

 

 

 

 

 

 


Chicken and Bacon Corn Chowder

I am a firm believer that a cozy, delicious bowl of soup is the ultimate comfort food! This hearty soup is loaded with fresh veggies and is packed with flavor. I love the combination of spicy jalapeño with the sweet corn, but if you are not a fan of spicy food, you can omit it. It will still be delicious. I have kept it on the lighter side by using a cornstarch slurry to thicken instead of a traditional roux, which is a mix of butter and flour. A cornstarch slurry also happens to be a good way to keep it gluten-free if needed. Just make sure your other ingredients are also gluten-free.

Chicken and Bacon Corn Chowder

Recipe source: A Vintage Kitchen

  • 4 slices  bacon, chopped
  • 1 onion, diced
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1- 2 jalapeno peppers, chopped, remove seeds for less heat
  • 2 cups corn 
  • 2 cups diced, peeled potato
  • 4 cups chicken stock
  • 2 cups milk or half and half
  • 1 bay leaf
  • 1 tsp. fresh thyme leaves
  • 2 1/2 cups diced or shredded cooked chicken
  • 2 Tbsp. cornstarch mixed with 3 Tbsp. cold water
  • salt and pepper to taste
  • hot sauce to taste

    Garnish: green onions, sour cream, reserved bacon

Directions:

Gently heat the milk or half and half and chicken stock over low heat until hot but not boiling. 


In a large pot cook bacon until it is crispy. Remove bacon and drain on paper towel. Reserve for garnishing. Saute onion, celery, and peppers in the bacon fat until softened. Add corn, potatoes, stock, milk, and seasonings. Bring to a simmer, cover and cook at a low temperature until vegetables are tender about 20 minutes. Add chicken to pot. Bring to a gentle boil and stir in cornstarch mixture. Cook, stirring constantly until soup is thickened. Remove bay leaf. Adjust seasonings to taste. Garnish each serving with reserved bacon, sour cream, and chopped green onions or chives.


Tags: Soup, Chicken, Bacon, Corn, Chowder, Spicy, Jalapeño Peppers, Lunch, Dinner, Easy