Classic Chicken and Rice Soup

Oh, Pinterest, how I love you! I've found several wonderful blogs to follow from the Pins on the site, which gave me even more stuff to pin! :D

This yummilicious - yet super-simple - chicken & rice soup came from the Picky Palate. I was a bit surprised at the Dijon mustard, but it just gives the soup a little depth. I used a lot more than 1/4 teaspoon of black pepper, and the soup has a nice, peppery, warm flavor. Otherwise, I pretty much followed the recipe as-is (except for the parsley. Too lazy to bother with it!). Good stuff, lemme tell ya!

Classic Chicken & Rice Soup

2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 tbsp minced garlic
3 stalks celery, chopped
3 medium carrots, peeled & chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tbsp whole grain Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 c finely chopped fresh parsley

Heat oil in large Dutch oven or pot over medium heat. Add onions; cook until tender, about 5 minutes. Add garlic and cook, stirring for 1 minutes. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add remaining ingredients. Stir and reduce heat to low. Simmer until ready to serve.

Seres 8

Cincinnati Chili

I will never forget the first time I saw a bowl of chili - with spaghetti mixed in. We'd just moved from Arkansas to Indiana, and the school menus said they were having chili - not spaghetti. In my Southern-bred little mind, that was just entirely too strange to comprehend.

But I was hungry enough to eat it anyway, and it turned out to be okay after all. And although I never quite got used to the sight of spaghetti noodles worming their way through my chili, life went on.

Fast forward 20 years or so, and my constant search for new recipes led me back to an old one. I found a recipe for the classic Cincinnati chili (aka Skyline Chili) and decided to give it a go. It's quite tasty, though I think I will make a couple of changes next time I throw it together. First, I'm leaving out the pork. I can't really taste it, and it adds a lot of fat. Second, I'm going to cut down the cocoa powder by about half. It didn't dissolve well in the chili and it has a slightly powdery texture that I'm not crazy about. Otherwise - yum.

Even with the spaghetti.

Cincinnati Chili

1 lb ground beef
1 lb ground pork
1 large onion, chopped
6 garlic cloves, minced
2 cans kidney beans, rinsed & drained
1 28-oz can diced tomatoes
1 15-oz can tomato sauce
1/4 c white vinegar
1/4 cup baking cocoa (cut this down some)
2 T chili powder
2 T Worcestershire sauce
4 tsp cinnamon
3 tsp oregano
2 tsp cumin
2 tsp allspice
2 tsp hot pepper sauce
3 bay leaves
1 tsp sugar
hot cooked spaghetti

In a large soup kettle, cook beef, pork, onions, and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients, except spaghetti. Bring to a boil, reduce heat, cover and simmer for 90 minutes. Discard bay leaves. Serve over spaghetti with typical chili toppings (sour cream, cheese, tomatoes, etc)

Serves 8.
NI (1 cup, without spaghetti): 421 calories, 16g fat, 38g carbohydrate, 11g fiber, 32g protein

Chicken & Wild Rice Soup

I made some serious adaptations to a recipe I found online, and came up with a healthier, delicious, major comfort food soup. The flavors are mild but the soup is wonderful. The original called for turkey, which I didn't have, but chicken worked nicely, too.

Chicken & Wild Rice Soup

1 32-oz carton fat-free chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
2 tbsp butter
1/4 cup flour
1/2 tsp salt, optional
1/4 tsp poultry seasoning
black pepper to taste
1 10-oz can evaporated skin milk
1 1/2 cups shredded chicken or turkey breast
cooked bacon strips, optional

In a large pot over medium heat, combine broth, water, green onions, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35-40 minutes. When rice is tender, melt the butter in a small saucepan over medium-low heat. Stir in flour, salt, poultry seasoning, and pepper all at once. Cook, stirring constantly, until smooth and bubbly. Stir in evaporated milk and cook until thickened. Add milk mixture and chicken to rice; heat through. If desired, serve with crumbled bacon.

Serves 6

Italian Chicken Soup

The original recipe for this elegant soup called for the cook to make her own broth. I did that - once. After that I decided to make the recipe considerably easier on myself, and started using vegetable broth instead. The chicken in this recipe is a good candidate for the slow-cooked Just Chicken, but I have used rotisserie with good success, too. It reheats and freezes quite well.

Italian Chicken Soup

1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional

Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.

White Chili

I adapted this recipe from one I found on the internet, and YUM! This uses chicken from the Just Chicken recipe, but you can use whatever you happen to have. It's a nice change from traditional chili, and if you want to kick up the heat, just add more cayenne and chipotle seasonings.

White Chili

1 tsp. canola oil
1 medium onion, chopped
3 cups shredded cooked chicken
2 cups chicken broth
1 7-oz can diced green chilies, undrained
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantrao
1/2 tsp. chipotle chili powder
1/8 tsp cayenne
2 15-oz cans cannelinni beans (great northern), rinsed and drained
8 oz block pepper jack cheese, divided
sour cream, optional

Heat oil over medium-high heat in a large saucepan. Add onions and cook until tender. Add chicken, broth, and spices. Bring to a boil; reduce heat, cover and simmer for 15 minutes.

Cut block of cheese in half. Shred one half and set aside for garnish. Cut the other half into small cubes. Add cheese cubes and beans to chili. Stir well. Cover and simmer 5 minutes, or until cheese is melted and can be stirred thoroughly into chili.

Stir in beans and cook until warmed through. Garnish with sour cream and shredded cheese. Serves 6-8.

Spicy Chicken Heck-Yeah Soup

I occasionally have one of those days when I'm hungry, and I know I planned menus, but can't remember where I left the list, so I just start throwing stuff in a pan, hoping for the best. Today was one of those days. What came out of the skillet was so delicious that Jeff can't quit ranting about it. I asked him what I should call it, and "Chicken Heck-Yeah" is what he came up with. Goofy as it is, I can't think of a more original name than that, so Chicken Heck-Yeah soup it is.

By the way, this is a Weight Watchers Core (or Filling Foods) recipe.

Spicy Chicken Heck-Yeah Soup

2 chicken breasts, cut into 1/2 inch pieces
1 tsp salt-free southwest seasoning (i.e., Mrs. Dash)
1 14-oz can petite diced tomatoes
1 14-oz can tomato sauce
1 4-oz can diced green chilies
2/3 cup frozen corn
1 15-oz can black beans, rinsed & drained
2 cups water
1 tsp black pepper
1 tsp chili powder
1/2 tsp oregano
3/4 cup uncooked instant brown rice

for garnish
lime juice, tortilla chip, shredded cheese, sour cream, etc.

In a very large skillet sprayed with cooking spray, brown chicken until juices run clear. Add tomatoes, tomato sauce, corn, beans, water, and spices. Bring to a boil. Add rice; reduce heat. Cover and simmer for 10-15 minutes. Serve with garnishes as desired.

South American Harvest Stew

Boy, it feels good to be cooking again, even though I'm sick and would rather be feeling sorry for myself in bed! I only made three dishes tonight, since spaghetti is on the menu for later this week and I don't like to make it until I'm ready to serve it. This stew, courtesy of my friend Elle, is chunky, low-fat, low-sodium, and unbelievably tasty. If you can find plain frozen winter squash, go for it - otherwise, cut it half and roast at 400 for 40-60 minutes. I used butternut, but acorn, carnival, sugar pumpkin, or golden nugget would work. Let it cool thoroughly before you try to cube it.

South American Harvest Stew

1 Tbsp olive oil
1 large onion, chopped
1 medium bell pepper, any color, diced
4 heaping cups cubed cooked orange winter squash
3 c. cooked corn kernels
28-oz can diced tomatoes, undrained
10-oz red or black beans, drained and rinsed
1 c. water
2 tsp. cumin
1/4 tsp. cayenne pepper
salt to taste
hot cooked rice

In a large soup pot over medium heat, warm oil. Add onion and pepper; saute until tender. Add all remaining ingredients except rice. Bring to boil. Reduce heat; cover and simmer 15-20 minutes. Serve with rice.

Serves 8

Roasted Tomato and Wild Rice Soup

Mmm... the picture in the Weight Watchers cookbook looked so good, I had to try it. I was not disappointed. The recipe calls for a fennel bulb, which I could not find. I substituted one leek, cleaned and diced, and a teaspoon of fennel seeds. The flavors are not intense, but they are complex. It's a very good soup, and easy to make.

Roasted Tomato and Wild Rice Soup

5 tsp. olive oil
2 carrots, diced
1 small fennel bulb, trimmed & diced
1 onion, diced
3 garlic cloves, sliced
7 1/2 cups water
1/2 cup wild rice
1 bay leaf
2 pints cherry tomatoes, halved

Heat 2 tsp of oil in a large skillet over medium heat. Add carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add water, rice, bay leaf, and salt; bring to a boil. Reduce heat and simmer until grains start to pop and rice is tender, about 45 minutes.

Meanwhile, preheat oven to 475. Toss the tomatoes with the remaining oil and place cut-side down on a large cookie sheet. (Line with foil first.) Roasted until skins shrivel and just begin to brown, about 20 minutes.

Add roasted tomatoes and juices to skillet. Cook until heated through, about 5 minutes. Discard bay leaf before serving.

Serves 6.

144 Cal, 4g Fat, 1g Sat Fat, 530mg sodium, 24g carb, 4g fiber, 4g protein, 41mg calcium

Crab Chowder

This chowder goes together quickly, and has a gentle, mild flavor. It is also Weight Watchers friendly. I use imitation crabmeat, because it's hard to find the real stuff where I live. If you do use the real thing, be sure to carefully pick out all the cartilage.

Crab Chowder

1 tbsp. canola oil
1 large onion, diced
1 garlic clove, minced
2 medium red potatoes, diced in 1/2-in chunks
1 large carrot, grated
2 celery ribs, finely sliced
3 slices Canadian bacon, diced
1 15-oz can creamed corn
1 1/2 c. frozen corn
2 tsp. chicken bouillon
1 tsp. worcestershire sauce
6 drops Tabasco sauce
1 tbsp. lemon juice
4 c. water
ground pepper to taste
1 c. crabmeat, flaked
1 14-oz can fat-free evaporated milk
2 tsp. dried parsley

In a large pot, heat oil. Saute onion, garlic, potatoes, celery, carrot, and Canadian bacon. Cook until onion is softened, about 5 minutes. Add corn, creamed corn, bouillon, sauces, lemon juice, water, and pepper. Bring to a boil; reduce heat and cover. Simmer about 30 minutes, or until potato is cooked.

Add crab and cook until heated. Stir in evaporated milk and parley and cook one minute longer.

Serves 10.

Chililicious

You've got to love the name of this recipe I hijacked from Cathy Zielske's blog. And if you don't know who that is, don't worry - it just means you aren't a scrapbooker. But I digress.

The ingredient list is long, but don't stress. It's pretty easy to put together, and can simmer while you're doing other things. Just make sure your pot is large enough - I used the biggest one I own and it was a squeeze to get everything in there.

This broth-based soup will freeze well. It is loaded with fiber, and is great for chilly winter afternoons.

Chililicious

2 tbsp. olive oil
2 onions, chopped
1 4-oz can chopped green chilies
4-5 cloves garlic, minced
2 tsp. cumin
1 tsp. ground coriander
1 tbsp. chili powder
salt & pepper to taste
3 c. cooked, shredded chicken
2 cartons chicken broth
1 1/2 c. frozen corn
3 15-oz cans navy beans, rinsed & drained
1 15-oz can black beans, rinsed & drained
juice of 1-2 limes
1/2 c. chopped fresh cilantro (or 2 tbsp dried)
1 c. shredded Monterey Jack cheese
lime wedges, tortilla chips (optional)

In a large pot, saute onions and green chilies in oil until soft, about 5 minutes. Add garlic, cook one minute longer. Add dry spices, stirring until mixed well.

Add chicken, broth, corn, beans, lime juice and cilantro. Bring to a boil; reduce heat and simmer for 2-3 hours. Before serving, add cheese. Stir until melted.

Serve with cheese, lime juice/wedges, and tortilla chips.

Serves 12.

Sauerkraut Soup

Perfect for cold weather, this is an inexpensive-but-filling stoup (to borrow a Rachael Ray term). It's pretty thick, so feel free to add extra broth if you like.

Sauerkraut Soup

1 lb. smoked turkey sausage, cut in ½-in pieces
5 medium potatoes, peeled & cubed
2 medium onions, chopped
2 carrots, cut in ¼-in slices
3 cans (14 oz) chicken broth
1 can (32-oz) sauerkraut, rinsed & drained
1 can (6 oz) tomato paste

In large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

Serves 8-10.

Amanda's Chili

There aren't too many recipes for which I claim total credit, but this is definitely one of them. I've experimented for several years, and developed a chili recipe that is Weight Watchers Core, very filling, and somewhat reminiscient of the flavor of Wendy's chili. For you vegetarian-types, this is a great recipe for TVP or soy crumbles.

I make it at least once a month during the winter, and it freezes quite well. Dip two cups into a quart-size ziploc bag, squeeze out all the air, and lay it flat on a cookie sheet. Once frozen, stand the the bag on its side in the freezer and it takes up almost no room.

Amanda's Chili

1 onion, chopped
1 garlic clove, minced
1 lb extra lean ground beef
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes (fire-roasted is best)
1 15-oz. can pinto beans, undrained
1 15-oz. can dark red kidney beans, undrained
1 4-oz can chopped green chilies
Black pepper to taste
1 tbsp. chili powder
1 tsp. cumin to taste
1/8 tsp. cayenne

Spray a large skillet with cooking spray. Over medium heat, cook onion and garlic until transluscent. Transfer to large Dutch oven. Brown hamburger in skillet and add to onion. Stir in remaining ingredients. Bring to boil; reduce heat and simmer 30 minutes. Serve with sour cream and cheese.

Beef Stew

Mmmm... I've had this recipe for years, and it is the ultimate fall stew. Because the original version was stovetop and seriously labor-intensive, I adapted it for the slow cooker. The addition of tapioca gives the broth a nice, thick consistency. It freezes well. If you are lucky enough to have space for one of the really big slow cookers, double the recipe and freeze half for later. It keeps well in the fridge for up to a week, and is a good choice for camping trips.

Beef Stew

1 lb stew meat
2 cans V8 juice
2 tbsp. dry tapioca
1/2 cup choppped onion
2 tbsp. beef boullion granules
2 cloves minced garlic
2 bay leaves
1/2 tsp. basil
1/2 tsp thyme
2 c. sliced carrots (or baby carrots)
3 c. diced potatoes
1 c. diced celery

Combine all ingredients in a slow cooker. Mix well. Cook on low for at least 8 hours. (This will vary, depending on how fast your "slow" cooker cooks! I always let mine go for 10 hours.) Discard bay leaf before serving.

Italian Chicken Soup

I adapted this somewhat from a Taste of Home cookbook. Don't let the long ingredient list fool you - this is simple, down-home cooking - and yet it has an elegance to it that makes it an equally good choice for entertaining or sitting down with a blanket and a book. Sprinkle on some Romano or fresh Parmesan if you like.

Italian Chicken Soup

4 boneless skinless chicken breasts, cooked and shredded
1 tsp. onion powder
1 tsp. garlic powder
4 c. vegetable broth
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 can (15 oz) petite diced tomatoes, undrained
6 green onions, sliced
½ c chopped fresh parsley (may use dried instead, but decrease amount)
¼ c ketchup
1 tsp dried rosemary, crushed
½ tsp dried basil
2 garlic cloves, minced
½ tsp pepper
2 cans kidney beans, rinsed & drained

In a large Dutch oven, combine spices, broth, tomatoes, parsley, onions and ketchup. Bring to a boil. Reduce heat; leaving cover ajar, simmer for 30 minutes. Add beans and chicken, heat through. Discard bay leaves before serving.

Veggie Lentil Stew

This is a hoss of a recipe. It looks like a lot of ingredients, and I suppose it is - but it's so easy to put together. It makes a ton, freezes well, and couldn't be healthier. Plus it's incredibly filling, and perfect for a cool autumn day. From the Taste of Home Big Book of Soup cookbook, I give you:

Veggie Lentil Stew

4 c. V8 or tomato juice
2 14.5-oz cans Italian stewed tomatoes (I used diced instead)
1 16-oz can kidney beans, rinsed & drained
1 15-oz can garbanzo beans, rinsed & drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 c. dried lentils, rinsed
2 tbsp. minced parsley
2 tbsp. chili powder
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. cumin
1 10-oz package frozen chopped spinach, thawed

TOPPING:
1/2 c. sour cream
1/2 c. plain yogurt
2 tbsp. snipped chives

In a Dutch oven, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer 35-45 minutes, or until lentils and veggies are tender. Stir in spinach; heat through.

Combine topping ingredients and dollop about 1 tbsp on each serving.

Serves 13.