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Simple Chicken Vegetable Soup
By myarticlenetwork | September 3, 2009
Less than enchanting economic times prompt you to have a look for methods to save on the grocery bill, while hectic days inspire you to have a tiny stockpile of meals that can be brought quickly to the table.
One of the easiest paths to satisfy both objectives is to spend a Saturday making two quarts each of 2 or 3 straightforward soup recipes. Portion the soups in individual or family size servings to freeze for future inexpensive, quick-to-fix and wonderful meals.
Here are 2 such simple soup recipes to get you going. These recipes can be followed precisely as given, but also they are generic recipes. Substitutions give a corresponding texture and body, but with different flavours. Suggestion for alternate ingredients follows each of these easy soup recipes.
One uses a cream base while the other uses a broth. You’ll be confounded to find how some minor adjustments to each recipe can supply many distinctly different easy soup recipes.
Easy CLAM CHOWDER SOUP
three Tb. Butter
3 Tb. Flour
six cups milk
two large potatoes, cooked until virtually done, diced in 2-inch cubes
2 3.5-ounce cans clams, with juice
1 15-ounce can corn
3 huge mushrooms, sliced
one large onion, sliced
3 green onions, chopped
1 tsp. Thyme
Melt the butter in a giant saucepan. Use a whisk to mix in the flour. Cook over low heat till the roux thickens. Steadily add the milk, stirring continually. Add the leftover ingredients and cook over gentle heat, stirring sometimes, for 30-45 minutes, or until soup takes the thickness you prefer. Garnish with fresh parsley if you like.
rather than, or in addition to clams, try shrimp, crab, Krab (, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the veggies. Chives are good in place of green onions. Use a teaspoon of tarragon or [*FR3] cup fresh cilantro in the place of the thyme.
straightforward CHICKEN vegetable soup
eight cups chicken broth
two chicken fillets, cooked and diced in 1-inch cubes
1 15-ounce can green beans
one 15-ounce can corn
one large red bell pepper, chopped
1 large onion, chopped
2-3 stalks celery, cut thinly
one tsp. Sage
2 tsp. Minced garlic
A pinch of cayenne
Drain the canned veggies. Mix all ingredients in a huge pan over gentle heat. Stir often. Cook for 45 mins.
Turkey, sausage or chopped ham works just as well as chicken. In the place of the green beans, try fresh, chopped zucchini added to the soup just 5 mins before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colourful and tasty soup. Rosemary, thyme or marjoram can replace the sage.
after you try these easy soup recipes, you will see how adaptable they are. Use your imagination. Remember to use any left-overs from the frig. In just some hours, you may have many lunch or dinner servings ready to go in minutes!
Do you enjoy cooking and learning more about food? If yes, you may also visit cooking101.org to learn more about the many different kinds of recipes and cooking ideas that will be useful next time you are in the kitchen. Also, you might want to check out recipe for cream of mushroom soup.
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