It's Soup Weather! Share Your Favorite Recipes Here!

[pennyJo1960]

We had tri tip steak pan fried, tator tots and green beans

 

[BReeder!]

Never did get to making chili...

DW made some soup in the InstantPot though the other day. Turkey thighs cooked and the meat pulled. She then added potatoes, onions, carrots, celery, bell pepper and cubed butternut squash. The butternut was a nice touch of sweet that could well with the turkey.
My only suggestion was more seasoning. DW is still learning to make soups and stews and doesn't realize how much salt, pepper, spices and herbs need to be added to a pot of soup for the flavor to come through. A dash doesn't quite do it with most seasonings when you have a while pot of soup. The soup was still very good though.

 

[pennyJo1960]

I use quite a bit of spices and herbs but have most growing.
I have ordered more walking onion off Amazon. I had not even heard of them before but perfect compliment to most meals.

 

[pennyJo1960]

I did just get my order of walking onions today

 

[pennyJo1960]

Making stew meat from Costco with sour cream and pasta. Corn is veggie

 

[wyoDreamer]

... My only suggestion was more seasoning. DW is still learning to make soups and stews and doesn't realize how much salt, pepper, spices and herbs need to be added to a pot of soup for the flavor to come through. ...

Better to add not enough than to add too much - easier to add a little more at the end than try to take it away. Some herbs also fade away when you cook them a long time in soup. Always taste before serving.

I made Pasta Fagoule tje other night and DH says it was missing something. I realized I didn't add the 1 tablespoon of vinegar the recipe called for. I told him "I can't reach it up on the shelf, would you go grab it for me?" DH kinda scowled and said "no, thats not it. Don't add vinegar to soup." I added a touch of red wine vinegar to the bowl of soup I brought for lunch - I'll see if that is what was missing.

I added too much salt to chili once. DH walked in as I cut a peeled potato in half and added it to the chili. After I simmered it for a little while and then fished out the potato - the chili was less salty and edible. DH wasn't going to eat it once I put the potato in there, lol. He is so picky.

 

[pennyJo1960]

I made Burritos last night .. Ground stew meat from Costco. I have the attachment for my kitchen aid.
Added spices and fries a salsa went in. Black and red pepper .. fresh oregano from the garden at the end.

 

[Keybab]

Your soup looks impressive; I must try it as soon as possible. I have also found one similar to yours, and it ended up outstanding; this is why I am willing to try yours. Honestly, I think the recipe is insufficient, and I will need some aperitifs. I plan on cooking for a whole family, and you know, sometimes they need even more than a simple soup. It is not a big deal that you didn't give other servings options because I will take them from https://eatdelights.com/french-onion-soup-sides/. Thank you a lot!

 

[MotherofOrpies]

Chicken noodle soup

* 1 (3.5 lb) whole chicken or equivalent weight in thighs
* 3 quarts low sodium chicken broth (i use saved broth from past batches or bone broth made earlier and saved)
* 6 carrots peeled
* 4 stalks celery, ends trimmed
* 3 medium onions, peeled
* 5 black peppercorns
* 1 clove garlic
* 10 sprigs parsley
* 2 sprigs thyme
* 1 Bay leaf
2 TBS butter or Olive oil
* 4 leeks, tops and root ends removed (optional)
* 1 tsp salt
* 1 tsp fresh ground pepper
* 3 cups (5-8 oz) medium egg noodles (homemade prepared)

Place the chicken and broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, 1 onion and add the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, Bay leaf, and enough water to just cover the chicken. Bring broth to a boil, reduce heat to a summer, and cook until the chicken is very tender, about 1 1/4 hours, skimming the surface periodically (I always skip that). Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4 inch thick pieces and set aside. Remove and discard the skin and bones from the chicken. Cut the meat into 1/2 inch pieces and set aside. Chop the remaining parsley leaves and set aside. Melt the butter (or heat oil) in a large Dutch oven over medium heat or in the bottom of the stockpot. Add the vegetables and cook until the onions are translucent, about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender, about 1 hour. Stire in the egg noodles and parsley and cook until the noodles are tender, about 10 minutes. Serve hot.

If you use fresh, homemade noodles you only need to boil them for 3 minutes

 

[pennyJo1960]

Love your recipe. Thank you very much. I like to make our own noodles