ABC Chicken Noodle Soup

I am tired of making the same old things and as I said in my precious post, with fall comes soup season. I love soups mainly because they are obviously delicious but also since you make a pot on Sunday and lunch is done for the week! This week I made ABC Chicken Noodle Soup, Scott loves chicken soup and made me write down how I made it last time (clearly I didn't find that card and played it by ear).  Here is what you need and how to make, as Scott said "the best chicken soup I ever had".

4 tablespoons EVOO
2 cloves garlic, smashed
1/3 Vidalia onion, chopped
4 stocks celery, chopped
7 large carrots, peeled and sliced
Sea salt and pepper to taste
1 large can chicken stock, low fat and reduced sodium
1 pre-cooked rotisserie chicken, use all white meat and drum sticks chopped
6 sprigs of thyme
6 sprigs of rosemary
1/2 box ABC pasta

First, heat the olive oil in a large pan and saute the garlic for about 2 minutes on low, being careful not to burn it.  Next add the onion and celery and let cook for about 5 minutes, stirring as needed.  Add the carrots and cook for another 5-10 minutes.  Add the salt and pepper fo taste. Add the chicken stock and chicken and bring to a boil. Reduce to low, add the springs of thyme and rosemary (I tie then together with string for easy removal) and simmer for about 30 minutes to an hour (until carrots are tender). Turn the heat off, remove the herbs and add the pasta. Cover and let sit for about 15 minutes. Spoon into bowls and enjoy!

Corn Chowder Makeover!

I am not one for depriving myself, I have learned if you do you will just end up eating too much when you actually let yourself indulge.  My mom happened to buy me a new cookbook the other day.  America's Test Kitchen Comfort Meals Makeover.  They teach you how to recreate all of your favorites with half the calories and fat, they even throw in some restaurant favorites as well!  I have only tried two so far, and both have been excellent.  I did make a few changes to them but mainly cut some ingredients out, so the calorie and fat count most likely stayed the same or went down even more.  

I LOVE corn chowder, but when you think chowder you automatically think fattening.  Well this recipe helps you cut the fat from  27g to 12g and calories from 310 to 180 while still tasting delish!  The key, more broth and 1% milk and less cream.  

1 Tbsp Olive Oil
1 slice of bacon, chopped fine

1/2 sweet onion
2 minced Garlic Cloves

1 tsp. dried Thyme
 3 tbsp Flour

3 cups low sodium, low fat chicken broth

1/2 cup 1% milk

2 cans of baby white corn

1lb baby red potatoes

1 Bay leave

1/2 cup half and half

1 Tbsp Unsalted Butter

Salt

Pepper

First heat the EVOO in a large soup pan until shimmering.  Add bacon and cook until crisp.  Stir in the onion and cook until softened.  Stir in garlic and thyme and cook until fragrant (about 30 seconds). Stir in flour and cook for 1 minute.

Slowly whisk in the broth and milk, scraping up any brown bits.  Stir in the potatoes and bay leaf.  Bring to simmer, partially covered, and cook until potatoes are tender.

Lastly, stir in the 1/2 and 1/2, butter and corn.  Simmer gently until corn is tender yet still slightly crunchy (about 5 minutes). Remove the bay leaf, stir in parsely and season to taste with salt and pepper.

Serve and Enjoy!

Minestrone Soup

There is nothing like a big bowl of hot soup on a cold winters day, and lately it has been colder than COLD! My boss gave me a recipe for minestrone soup last week.  I normally don't eat it but know that my husband loves it so I gave it a try.  Yes, I actually gave it a try and I LOVED it! Who would have thought?!?!  I did change a few things, left some things out and added another and everyone who tried it said it was the best they have ever had. So here is what you will need and how you make it:

1/4 cup EVOO
5 cloves garlic crushed 

Saute in a large stockpot for 5 minutes
1 medium sweet onion chopped
1lb carrots sliced
6 stalks of celery
1/3 each red, yellow, Orange peppers squared 

Add the above and saute for 10 minutes

1/2 lb French style frozen green beans
Add the beans to the mix and saute 5 minutes

8 cups low fat low sodium chicken broth

1 large can Italian plum tomatoes

1 small can diced tomatoes with green chillies

1/2 cup dried parsley

1 tablespoon basil

Salt and pepper to taste

Add the above and bring to a boil, reduce to simmer and cover for 35 minutes

1 can red kidney beans drained and rinsed

1 can chick peas drained and rinsed

Add and raise heat to high and simmer 10 minutes

Serve topped with  Parmesan cheese and pumpernickel rye swirl bread is great on the side for dunking!

ENJOY!