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Slow-Cooked Chicken Tortilla Soup


If ever there was an award for the easiest soup recipe this surely would win! Don’t be fooled though, it is surprisingly tasty. What’s not to love about a meal you throw in the slow cooker in the morning and come home to at the end of the day!

1 can black beans
1 can corn
1 can diced tomatoes
5 cups chicken broth
1 cup salsa
1 package taco seasoning mix
4 boneless, skinless chicken breast halves

Although the recipe calls for 1 cup of salsa, I use a small container of (medium heat) pico de gallo. Since most of the ingredients are canned, I like the fresh pop it provides. Using the whole container does give the soup quite a kick, so adjust according to the palates of the people you will be serving. Layer all the ingredients in a slow cooker and cook on low for 8 hours. Remove and shred the chicken, returning it to the pot.

Garnish with: grated cheese, sour cream, cilantro, tortilla chips, or sliced avocado. This soup is great served with tortillas, corn bread, or quesadillas.

Chicken Noodle Soup


While growing up, I often heard my Irish Catholic mom enthusiastically proclaim the benefits of chicken soup that came from a Jewish mother’s kitchen. Being without this elusive culinary cure left me a little envious and determined that one day I’d be able to come close to creating something so special. After finding this soup recipe the search was over!

This tried and true delicious soup warmed us on countless cool evenings as the kids grew up and was always started at the first sign of a cold. Like so many other wonderful culinary treasures, it isn’t hard but takes time. Have all your ingredients on hand and put it together when you have the luxury of spending a few hours in the kitchen. Pair with some warm french bread or biscuits right out of the oven for the perfect meal!

From: Whole Foods for the Whole Family -La Leche League International Cookbook
3 pounds chicken
2 cups water
1/2 pound carrots, chopped
1 medium onion, chopped
5 stalks celery, chopped
1 tablespoon butter
8 cups water
8 ounces Manischewitz egg noodles
1 teaspoon salt
dash pepper
fresh parmesan or romano cheese

Place a whole or cut-up chicken in a baking pan with 2 cups of water. Bake uncovered for 2 hours at 325 degrees. Allow the chicken to cool, reserving the broth. Saute the chopped vegetables in butter in a large pot until golden. Scrape loose the chicken bits from the baking pan and add the broth plus 8 additional cups of water to the pot. Shred or cut up the cooked chicken, discarding the skin and bones, and add to the pot. Bring to a boil and simmer for an hour. Add the noodles 15 minutes before serving. Soup will be very hot and can be turned off shortly after the noodles are added. Allow time for the noodles to cook and the soup to cool a bit. Season with salt and pepper.

In the Italian tradition, serve with a sprinkle of grated parmesan or romano cheese!