Italian Chicken Parmesan Soup Recipe

Ingredients :

• 2 tablespoons Extra Virgin Olive Oil
• 4 Boneless, Skinless Chicken Thighs, cut into bite-size pieces or thin strips
• Coarse Salt
• Fresh Ground Black Pepper
• 3 Garlic Cloves, chopped
• 1 large White Onion, thinly sliced
• 1 teaspoon Crushed Red Pepper Flakes
• 1(28 ounces) can Diced Tomatoes
• 2 cups Chicken Stock
• 2 cups Cold Water
• 1 tablespoon Fresh Basil, chopped
• 1/2 cup grated Fresh Parmigiano-Reggiano Cheese

Preparation :

1. Add 2 tablespoons of olive oil to a large soup pot over medium heat.
2. Add the chicken and sprinkle with salt and pepper.
3. Cook until the chicken is golden brown on all sides, which takes about 5 minutes.
4. Remove the chicken with tongs and set aside.
5. Add the garlic, onion and red pepper flakes and stir well to combine.
6. Sprinkle with more salt and pepper and sauté until the onions are tender, which takes about 4 minutes.
7. Add the diced tomatoes, chicken stock, water and the reserved chicken and bring the mixture to a boil.
8. Test the seasonings and adjust as needed.
9. Simmer for 10 minutes, or until lightly thickened.
10. Serve garnished with fresh chopped basil and a sprinkle of Parmigiano-Reggiano cheese.

Source : http://simplysoups.com

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Tomato and Bread Soup Recipe

Ingredients :

• 1/3 cup Olive Oil
• 4 Garlic Cloves, crushed
• 2 Large Onions, finely chopped
• 6 Medium Tomatoes, peeled, seeded and chopped
• 4 cups Chicken Broth
• 1/2 French Bread Loaf, sliced and broken into pieces1 cup Parmesan Cheese, freshly grated

Preparation :

1. Add the oil, garlic and onions to a large heavy saucepan and heat for 1 to 2 minutes over medium heat.
2. Add the tomatoes and cook for 10 minutes, stirring often.
3. Add the chicken broth and bring the mixture to a boil, stirring often.
4. Add the French bread chunks and cook for an additional 2 minutes.
5. Remove the pan from the heat.
6. Serve sprinkled with parmesan cheese.

Source : http://simplysoups.com

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Vegetarian Chowder Recipe

Ingredients :

• 1 tablespoon Vegetable Oil
• 1 large White Onion, sliced
• 1/4 pound Zucchini, chopped
• 1 (8 ounces) can Garbanzo Beans, with liquid
• 1 (8 ounces) can Whole Peeled Tomatoes with liquid, chopped
• 3/4 cup Dry White Wine
• 3 tablespoons Butter, melted
• 1 teaspoon minced Garlic
• 1 teaspoon Dried Basil
• 1 Bay Leaf
• 1 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup grated Romano Cheese

Preparation :

1. Add vegetable oil to stockpot. Heat over medium heat.
2. Sauté onion until soft, about 5 minutes.
3. Add sautéed onion, chopped zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, minced garlic, dried basil, and bay leaf to stockpot.
4. Stir in chicken broth, heavy cream.
5. Simmer 30 minutes.
6. Stir in Monterey Jack cheese, and Romano cheese.
7. Simmer 5 minutes.

Source : http://simplysoups.com

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Corn Chowder Recipe

Ingredients :

• 3 Baking Potatoes, peeled and cubed
• 1 White Onion, diced
• 1-1/2 cups 2% Evaporated Milk
• 1 (14.5 ounces) can Cream-Style Corn

Preparation :

1. Add cubed potatoes and diced onion to stockpot. Add enough cold water to cover.
2. Bring to a boil over medium heat. Reduce heat to medium-low. Simmer 20 minutes.
3. Stir in 2% evaporated milk and cream style corn.
4. Simmer 10 minutes. Serve hot.Vegetarian Chowder

Source : http://simplysoups.com

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Vegetarian Potato and Onion Soup Recipe

Ingredients :

• 2 tablespoons Butter
• 2 medium White Onions, chopped
• 2 large Carrots, peeled shredded
• 2 Potatoes, peeled and cubed
• 3 cups Cold Water
• 1 teaspoon Coarse Salt
• 1 tablespoon Dried Parsley
• 1/2 teaspoon Dried Thyme
• 1 Bay Leaf
• 2 cups Whole Milk
• Salt and Pepper, to taste

Preparation :

1. Add butter to stockpot. Melt over medium heat.
2. Sauté onion 5 minutes or until soft.
3. Stir in shredded carrots, cubed potatoes, cold water, coarse salt, dried parsley, dried thyme, and bay leaf.
4. Reduce heat to low. Simmer 30 minutes, stirring occasionally.
5. Remove the bay leaf.
6. Add the soup to blender in batches. Puree until smooth. Return soup to stockpot.
7. Stir in milk. Season with salt and pepper.
8. Serve hot.

Source : http://simplysoups.com

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Tortellini Soup Recipe

Ingredients :

• 3 cups Vegetable Broth
• 3 cups Water
• 1/2 teaspoon Dried Italian Seasoning
• 1 (9 ounces) package Cheese Filled Spinach Tortellini Pasta
• 3 large Carrots, peeled and sliced into thin coins
• 3 Celery Stalks, thinly sliced
• 3/4 pound Plum Tomatoes, seeded and chopped
• 1 (6 ounces) bag Baby Spinach
• grated Fresh Parmesan Cheese

Preparation:

1. Combine the vegetables broth, water and Italian seasoning to a boil in a large pot.
2. Add the tortellini pasta and cook for 3 minutes.
3. Add the celery and carrots and cook for another 4 minutes.
4. Add the spinach and tomatoes and cook until all of the vegetables are tender.
5. To serve, divide the soup among soup bowls and top with parmesan cheese.

Source : http://simplysoups.com

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Vegetarian Split Pea Soup Recipe

Ingredients :

• 3/4 cup Uncooked Orzo Pasta
• 1 cup chopped White Onion
• 1 cup chopped Celery
• 1-1/2 cups chopped Carrots
• 2 Garlic Cloves, minced
• 1 tablespoon Olive Oil
• 1 quart Vegetable Broth
• 1 cup Dried Split Peas
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Chipotle Chile Pepper
• Salt and Pepper, to taste

Preparation:

1. Cook orzo al dente. Drain.
2. Add olive oil to stockpot. Heat over medium heat.
3. Sauté chopped onion, chopped celery, chopped carrot, and minced garlic for 7 minutes.
4. Stir in vegetable broth, dried split peas, dried thyme, and dried chipotle pepper.
5. Cover and simmer over medium heat 90 minutes, or until split peas are tender.
6. Remove soup from heat.
7. Add soup in batches to blender.
8. Puree until smooth.
9. Transfer from blender to serving bowl.
10. Stir in uncooked orzo.
11. Serve hot.

Source : http://simplysoups.com

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Cream of Pumpkin Soup Recipe

Ingredients :

• 1 (29 ounces) can Solid Pack Pumpkin
• 1 (14-1/2 ounces) can Chicken Broth
• 1/2 cup Cold Water
• 1/4 cup Brown Sugar, packed
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 cups Half-and-Half

Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. 
5. Stir in half-and-half.
6. Simmer until heated through.
7. Serve hot.

Source : http://simplysoups.com

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