Tuscan Chicken Stew

15 servings - Prep time : 60 min - Cook time : 1 hour 45 min

Ingredients:

1 5-6 lb. whole chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onions, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 tsp dried thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

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• In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat for one hour.

• Remove chicken and set aside to cool.  

• Pour broth through strainer and add broth back to Dutch oven.

• Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 tsp salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 tsp pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

• Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  

• Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  

• Cover pot, remove from heat and let stew rest for 30 minutes.  

• Stir and serve.

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From SouthYourMouth.blogspot.com

Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

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• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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From www.vegetariantimes.com

Carrot-Ginger Soup

6 servings - Prep time : 10 minutes - Cook time : 30 minutes

Ingredients:
4 Tbsp (or less) butter
1 1/2 cups onion, chopped
1 Tbsp fresh ginger, finely chopped
1 1/2 tsp minced garlic
1 1/4 lbs carrots, peeled, chopped (3 cups)
3 cups (or more) vegetable stock
Salt and pepper to taste

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• Melt butter in heavy large pot over medium-high heat.
• Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes.
• Add chopped carrots, saute 1 minute
• Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Season with salt and pepper.

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From Sur La Table cooking class

Daikon and Chicken Soup

4 servings - Prep time : 15minutes - Cook time : 20 minutes

Ingredients:
1 (3-inch) fresh green chile
3 Tbsp rice vinegar
5 cups chicken broth
2 cups daikon radish, peeled and thinly sliced (about 1/2 pound)
1 lb chicken breast, thinly sliced
2 Tbsp fish sauce
1 Tbsp fresh lime juice
1/8 tsp sugar
2 cups hot cooked long-grain rice
fresh cilantro, chopped (optional)

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• Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside.
• Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.

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From myrecipes.com

Kale and Potato Soup with Turkey Sausage

Serving 6 - Prep Time : 20 min - Cook Time : 20 min

Ingredients:
1 Tbsp oil
1 onion, chopped
4 garlic cloves, thinly sliced
1 quart water
2 cups chicken broth
1 1/2 tsp salt
1 1/2 lb potatoes, peeled and cut in 1 inch cubes
Pinch dreid red-pepper flakes
1 lb kale, shredded
1/4 tsp pepper

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• In large pot, heat oil over moderatly low heat. Add the sauge and cook, turning, until browed, about 10 minutes. Remove sausage from pot and cut into slices. Pour off all but 1 Tbsp fat from the pan.
  
• Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
  
• Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.

Menu Suggestions:
- An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
- An aromatic, acidic white wine such as a sauvignon blanc is always a great choice for leafy greens. But the heartiness of this country soup can also work well with a full-bodied Portuguese red wine such as a Dão.

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From myrecipes.com