Chicken Soup for the Girl’s Soul:A Recipe For Young Girls

May 4, 2011 · Posted in Kids In The Kitchen, Soups · View Comments 

 

A few years ago, I was in Chicago attending my Pampered Chef National Conference. One of the speakers was Jack Canfield, author of many of the Chicken Soup for the Soul books and author of the book Chicken Soup for the Girl’s Soul. I had the wonderful pleasure of meeting Mr. Canfield while I was in Chicago. What an inspiration! Needless to say, I purchased his Chicken Soup for the Entrpreneur’s Soul and a couple others. I refer to them often when I need a little inspiration.

Over the weekend, we went to the Community Book Swap, a great place to freecycle books, magazines, records, and CD’s.  This is where I picked up a copy of the Chicken Soup for the Girl’s Soul. I immediately thought our daughter would enjoy reading a book that answers some of those questions young girls always have. Finally, a book that covers issues for girls only! The universal “coming of age” events of a preteen girl-first bra, first crush, physical changes and emotional mood swings. Chicken Soup for the Girl′s Soul is a book by girls, for girls, where readers can find encouragement, support and positive advice about the challenges of being a preteen girl.

Chicken Soup For Young Girls

There’s something so comforting about a bowl of Chicken Soup. when you’re sick, what’s the first thing that’s ordered? Chicken Soup. Here’s a great Homemade Chicken Soup that will warm up anyone’s soul:

Chicken Soup Recipe for Young Girls

 

Ingredients:

4 chicken leg quarters, skin and fat removed
8 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped
2 garlic cloves, pressed
2 bay leaves
1/2 cup chopped fresh parsley, divided
1/2 cup chopped carrot
1 cup chopped celery
2 Tablespoons lemon juice

Directions:

  • Combine chicken, broth, water, onion and garlic in (8-qt./7.6 L) Stockpot over medium-high heat; bring to a boil.
  •  Reduce heat to a simmer; skim fat and foam off top using Skimmer. Stir in bay leaves and half of the parsley. Simmer 45 minutes, skimming occasionally.
  • Remove chicken pieces from Stockpot and set aside until cool enough to handle.
  • Meanwhile, add carrots and celery to soup; simmer 15 minutes.
  • Remove chicken meat from bones; discard bones and return chicken to soup. Stir in lemon juice. Ladle soup into bowls and sprinkle with remaining parsley.

Yield: 6 servings (8 cups)

 Enjoy a bowl of this soup with a great book!

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Chicken Tortilla Soup

April 14, 2011 · Posted in Soups · View Comments 

Whenever I try a recipe for the first time on my family, I try and make it as simple possible. Taste test it as I go and decide on re-working the ingredients in the next batch I make. I’ve always wanted to give Tortilla Soup a try. I’m sure there’s a correct way to make it somewhere out there, so forgive me if I didn’t follow exactly how it should be made. With this recipe I used my taste buds to guide me with the correct amount of each ingredient and this is what I came up with:

Summary: An easy soup to make that is flavorful and filling!  Your whole family will enjoy!

 

Chicken Tortilla Soup

Ingredients:

2-3 Seasoned Chicken Breasts, shredded
1 medium onion, chopped
2 garlic cloves, pressed
2 15-ounce cans pinto beans, rinsed and drained
2 14-5 ounce cans diced tomatoes, undrained
1 cup Picante salsa
1 cup corn
3 1/2-4 cups chicken stock
1 teaspoon cumin
2 Tablespoons taco seasoning
Baked Flour Tortillas, cut into strips
Shredded Cheese

Directions:

  • In a skillet, saute onion and garlic in 1 Tablespoon olive oil until tender.
  • In a stockpot, add all ingredients except flour tortillas and cheese. Bring to a boil and let simmer 4-5 hours. 
  • 20 minutes before serving, pre-heat oven to 250 degrees. Place flour tortillas on oven racks and bake up slightly crisp. Remove from oven, let cool 5 minutes before slicing into strips.
  • Serve Tortilla soup with tortilla strips and shredded cheese.

Noel’s Quick Notes: The amount of chicken stock will vary depending on the size of your stockpot. I added enough chicken stock to where it wasn’t overpowering the rest of the ingredients. Soup will taste even better when re-heated and served the next day as the flavors have a chance to meld together.  The next batch, I’m going to try adding some type of roasted mild chile pepper.

Variations: Serve with sliced avacado or a dollop of sour cream.

Serves 6-8

Cooking Time:4-6 hours

Prep Time: 10 minutes

Total Cooking Time: 4-6 hours cooking; 10 minutes prep time

Meal Type: Lunch or Dinner

My Family Rating: 4.50

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Favorite Vegetable Beef Soup

March 8, 2011 · Posted in Soups · View Comments 

Recipe: Favorite Vegetable Beef Soup

Summary: This flavorful soup tastes so fresh you’ll never know it’s been frozen. You can easily double the recipe when tomatoes are plentiful or toss in extra vegetables from your garden.

Ingredients

  • 2 cups water, plus 3-4 cups
  • Salt
  • 2 pounds boneless beef, in one piece
  • 2 14.5-ounce cans whole Italian Stewed tomatoes, undrained, chopped if desired
  • 1 12-15 ounce can diced tomatoes with juice
  • 2 cups (4-6 potatoes) yellow potato, diced
  • 1 carrot, trimmed, scraped and sliced
  • 1 celery stock, sliced
  • 1 medium onion, chopped
  • 2 cups mixed frozen vegetables
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the water, 1 teaspoon salt, and the beef in a saucepan.
  2. Cook over medium heat until the beef is tender and beginning to fall apart or easily chopped. Remove from heat and set the beef aside to cool.
  3. Chill the cooking liquid and disgard any grease that rises to the top of the broth.
  4. Shred or chop the cooked beef and disgard any fat and gristle. Return the beef to the skimmed broth and add all the vegetables, pepper, juices from tomatoes and enough water until the pot is almost full (3-4 cups).
  5. Bring to a boil, lower the heat, and simmer just until the vegetables are tender.
  6. Taste the mixture as it cooks and add salt if desired.

Quick Notes

To freeze:Place 2 cups in freezable container. To thaw: Remove from freezer and place in refrigerator until ready to heat. Heat on medium-high heat for 20 minutes. Serve with rolls or french bread.

Variations

Can use all fresh vegetables or frozen depending on what produce is available at grocery store or in your garden.

Cooking time (duration):  60

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)

Microformatting by hRecipe.

You can stock your freezer with ready meals for any night of the week.

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Curried Pumpkin Soup

September 3, 2010 · Posted in Soups · View Comments 

 September, I start thinking about what wonderful recipes I can create and take advantage of the abundance of fruit, vegetables and meats that are just beginning to come into season.  Our apples are falling from the tree, the weather is starting to change, and we say this every year, “I can’t believe the stores are already displaying items for Thanksgiving.” 

Around here on the farm, there is lots to be done this time of year and what better way to keep our energy going than with a delicious bowl of soup.

Wonderful flavors are joined together to make a healthy, creamy and savory soup!  

Curried Pumpkin Soup

Ingredients:

1 Tablespoon extra virgin olive oil

1 Tablespoon butter

1 medium onion, chopped

3 carrots, chopped

3 celery sticks, chopped

3 granny smith apples, peeled, cored and chopped

2 garlic cloves, pressed

6 cups pumpkin puree (can use canned or fresh roasted pumpkin)

1 cup coconut milk

8 cups chicken broth

1 Tablespoon curry powder

1 Tablespoon Thai Red Curry Rub

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

pinch of cayenne pepper

Directions:

In a 5-quart Dutch oven or stockpot, heat the oil and butter. Once butter has melted, add onion, carrots, celery and apples. Sauté all ingredients until  tender. Add the pumpkin and coconut milk. Stir with a wooden spoon or silicone spatula until all ingredients are combined.

In a small bowl, add seasonings. Stir the seasonings together and add to pumpkin mixture. Next, slowly add the chicken broth, and bring to a boil.

 Reduce heat and simmer for 30 minutes.

Remove from heat and use a hand blender. Puree until ingredients are smooth. (This can also be done in a food processor, but be sure to do 2 cups or smaller portions at a time to avoid spillage or burning yourself.)

Garnish with some sour cream or flat leaf parsley.

Enjoy!

Need more Pumpkin Recipe Ideas? Give some of these a try!

Harvest Pumpkin Soup

Pumpkin Bread

Quick and Easy Pumpkin Mousse

Harvest Pumpkin and Black Bean Soup

What are some of your favorite pumpkin recipes?

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.

Visit my A Busy Mom’s Kitchen Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning. For high quality kitchen tools for your kitchen, visit www. NoelsKitchen.com

Would you like to join our growing Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.  

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Homecooked Meals Don’t Have To Be Expensive

August 23, 2010 · Posted in Recipes, Soups · View Comments 

 Homecooked Meals Don’t Have To Be Expensive

Family dinners, don’t have to be complicated or expensive. With simple ingredients you can make wonderful hearty soups for your family and stock your freezer. Today, I’d like to share a few of those recipes I created over the weekend. But first, let me take a few minutes to share why I love making soups that have simple ingredients.

Make-Ahead Freezer Meals

Soups can be prepared days or even weeks ahead of time and at your convenience. Some soups actually improve the longer they simmer, as all the different flavors blend and mingle with each other. Most of all, they freeze well! I make large batches, then freeze them in ready-to eat meal size containers or one gallon freezer bags. Every time I serve the soup, I may add different things just to vary the tastes.  

Some great classic soups are Split Pea Soup and Harvest Pumpkin and Black Bean Soup. Both of these freeze well.

Here’s a brothy vegetable soup that is hearty and delicious! It’s one of those soups that tastes best when given the chance to sit overnight. The flavors really blend together.

Minestrone Soup

Ingredients:

1 Tablespoon extra virgin olive oil

1 cup onions, diced

1 cup celery, diced

1 cup carrots, diced

2 garlic cloves, pressed

1 28 ounce can organic diced tomatoes with juice

1 15 ounce can red kidney beans, rinsed and drained

1 cup fresh zucchini or yellow squash

1 cup french green beans

1 cup Mostaccioli noodles

6 cups chicken stock

1 Tablespoon Italian seasoning

Salt and pepper to taste

Directions:

In a stock pot, over medium heat, saute onion, garlic, celery and carrots in olive oil until lightly brown. Add tomatoes with juice, zucchini or squash, kidney beans and green beans. Stir until ingredients are combined. Slowly add chicken stock and Italian seasoning. Bring to a boil and add noodles. Reduce heat to a simmer andcook for 2 hours. Rember, the longer the soup simmers, the more flavorful it becomes.

When ready to serve, grated fresh Parmesan cheese over the top or add some croutons.

   Recipe Note: When soup is fully cooled, transfer to a freezable container or ziploc freezer bags. Freezes well up to one month.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.

Visit my new Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning. For high quality kitchen tools for your kitchen, visit www. NoelsKitchen.com

Would you like to join our growing Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.  

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Harvest Pumpkin and Black Bean Soup

August 23, 2010 · Posted in Recipes, Soups · View Comments 

This weekend has been a cook-a-thon for me in the kitchen. Rummaging around the pantry to cook up some last minute recipes and stocking our freezer. I started off with a simple Homemade Split Pea Soup than moved onto making crepes, pinto beans and a chicken and mushroom filling for a croissant recipe I have in mind. Looking in my pantry, I had one can of black beans left and a couple cans of pumpkin puree. I’ve been craving the idea of another pumpkin soup recipe and I found this one rather tasty. It’s amazing what delicious recipes you can create with just a few simple ingredients. It’s also another quick and budget friendly meal for the family. The combination of flavors is fantastic. Very healthy too.

Harvest Pumpkin and Black Bean Soup

Ingredients:

2 Tablespoons butter

1 medium onion, diced

4 garlic cloves, pressed

1 15 ounce can black beans, rinsed and drained

1 30 ounce can pumpkin puree

1 14.5 ounce can diced tomatoes with juice

1 teaspoon sugar

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon pepper

1 teaspoon Spanish paprika

4 cups beef broth

1/2 cup heavy cream

Directions:

In a stockpot, saute onions and garlic in butter until translucent. Add black beans, pumpkin and tomatoes, stirring until combined. Add sugar, cumin, chili powder, pepper, paprika, beef  broth and cream. Simmer on low heat for 20 minutes.

Recipe Note: This soup can be pureed in a blender or serve as is, garnished with chives, celery leaves or croutons.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.

Visit my new Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning. For high quality kitchen tools for your kitchen, visit www. NoelsKitchen.com

Would you like to join our growing Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.  

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Split Pea Soup

August 23, 2010 · Posted in Recipes, Soups · View Comments 

This past grocery shopping trip, I decided to pick up a few new pantry items to make some new recipes and stock our freezer. Split Pea Soup is one of my Make-Ahead Meal Planning recipes. It’s delicious, easy to make and great on the food budget.

 Split Pea Soup

Ingredients:

1 Tablespoon extra-virgin oilve oil

1 medium onion, diced

1 garlic clove, pressed

1 bag (2 cups) split peas, rinsed, drained and sorted

1 Tablespoon Spanish paprika, plus a pinch

1/4 teaspoon pepper

5 cups water 

1 Ham hock

Salt to taste (if needed, I omitted)

 

Directions:

In a medium stock pot, saute onion and garlic until onion is translucent. Add split peas, paprika, pepper, water and ham hock. Bring to a boil and reduce heat to a simmer. Simmer for 20-25 minutes.  Remove ham hock and set aside. Using a hand blender, puree soup until it becomes a creamy consistency. Ladel into serving bowls. Garish with a pinch of paprika.

Recipe Note: Carrots and celery would make a great addition to this soup.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.

Visit my new Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning. For high quality kitchen tools for your kitchen, visit www. NoelsKitchen.com

Would you like to join our growing Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.  

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