Soup Archives - Taste and Review

Kielbasa Sauerkraut Soup

November 8, 2019/1 Comment/in Soup /by Cherie DeBrule

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Kielbasa Sauerkraut Soup

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes

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Ingredients

Scale

1 ½ pound smoked kielbasa, cut diagonally ½ inch

6 small red potatoes, quartered

6 sweet peppers, seeds removed & chopped

1 medium yellow onion, chopped

3 medium carrots, cut into ¼ inch slices

1 can (14 ounces) sauerkraut, rinsed and drained

2 bay leaves

2 cans (14 ½ ounce each) chicken broth

4 cloves garlic minced

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon caraway seeds

½ teaspoon salt

1 tablespoon red pepper flakes

2 tablespoon olive oil

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Instructions

On a cutting board cut the kielbasa, red potatoes, sweet peppers, onion, carrots, and garlic. Set aside.

On medium heat add the kielbasa, yellow onions, sweet pepper, garlic, and olive oil to a stock pot. Sauté until browned on both sides and onions are translucent, about 8 minutes.

Add the small red potatoes, sauerkraut, bay leaves, chicken broth, brown sugar, yellow mustard, caraway seeds, salt, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, for 20 minutes stirring occasionally. Remove the bay leaves.

Nutrition

Serving Size: 6
Calories: 534
Sugar: 12.9g
Sodium: 1871mg
Fat: 18.9g
Saturated Fat: 5.2g
Carbohydrates: 50.3g
Fiber: 7.3g
Protein: 44.1g
Cholesterol: 101mg

Chicken Bean Soup

October 15, 2019/0 Comments/in Soup /by Cherie DeBrule

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Chicken Bean Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

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Ingredients

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1 large onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1 ¼ pounds boneless skinless chicken breasts, cooked and cubed

1 can (15 oz.) cannellini beans, rinsed and drained

1 can (15 oz.) great northern beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 can (4 oz.) chopped green chiles

3 cups water

3 tablespoon lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon cumin

¼ teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

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Instructions

On a cutting board chop up a medium size onion and mince garlic. Transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions, and garlic.

Add the chicken breasts, beans, diced tomatoes and green chiles, chopped green chiles, water, lime juice, lemon-pepper seasoning, cumin, chili powder, salt, and pepper.

Bring to a boil stirring often for 5 minutes. Then reduce the heat and simmer for 25 minutes to bring all the flavors together.

Notes

Garnish with avocado slices and lime flavored tortilla strips before serving.

Nutrition

Serving Size: 6
Calories: 582
Sugar: 4.6g
Sodium: 691mg
Fat: 10.9g
Saturated Fat: 2.6g
Carbohydrates: 70.3g
Fiber: 22.8g
Protein: 51.1g
Cholesterol: 84mg

Buffalo Chicken Soup

May 24, 2019/2 Comments/in Lunch, Soup /by Cherie DeBrule

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Buffalo Chicken Soup

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hour 25 minutes

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Ingredients

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1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

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Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

Serving Size: 10
Calories: 413
Sugar: 3.4g
Sodium: 4190mg
Fat: 21.3g
Saturated Fat: 12.1g
Carbohydrates: 26.6g
Fiber: 1.4g
Protein: 23.4g
Cholesterol: 91mg

Taco Chili

March 15, 2019/0 Comments/in Soup /by Cherie DeBrule

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Taco Chili

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

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Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

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Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper. Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

Serving Size: 10
Calories: 402
Sugar: 4g
Sodium: 1410mg
Fat: 18.2g
Saturated Fat: 5.4g
Carbohydrates: 31.7g
Fiber: 8g
Protein: 28.6g
Cholesterol: 73mg

Creamy Wild Rice Ham Soup

January 11, 2019/0 Comments/in Soup /by Cherie DeBrule

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Creamy Wild Rice Ham Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min

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Ingredients

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2 cups diced cooked ham
2 cups uncooked wild rice
1 medium onion, chopped
1 tablespoon butter
1 pound (1 bag) frozen mixed vegetables, thawed
2 cans cream celery soup
2 cups chicken broth
1 pint heavy whipping cream
1 cup milk
1/4 teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.

In a large stock pot melt 1 tablespoon butter. Then add the chopped onions and keep stirring until translucent and tender. Make sure to not brown the onions.

Stir in the 2 cans of cream celery soup, chicken broth, heavy whipping cream, and milk. Bring to a boil and stir for 5 minutes.

Add the diced cooked ham, cooked wild rice, mixed vegetables, and pepper.

Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally. Serve warm.

Notes

This soup is a great way to use leftover ham. Prepare the wild rice mix ahead of time.

Nutrition

Serving Size: 12
Calories: 360
Sugar: 3.3g
Sodium: 852mg
Fat: 21g
Saturated Fat: 11.4g
Carbohydrates: 32.5g
Fiber: 4.1g
Protein: 11.8g
Cholesterol: 78mg

Keto Dill Pickle Ham Soup

January 3, 2019/0 Comments/in Low Carb, Lunch, Soup /by Cherie DeBrule

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Keto Dill Pickle Ham Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

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Ingredients

Scale

6 1/3 cups chicken broth

16 fl ounces dill pickles ( 1 jar ), chopped

1 (8 ounce) package cream cheese

2 cups shredded cheddar cheese

1 small cauliflower, chopped

1 pound ham, chopped

1 tablespoon dried chives

6 tablespoons sour cream

1/2 teaspoon coarsely ground pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

2 tablespoon dill weed

1/4 teaspoon xanthan gum

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Instructions

On a cutting board finely chop up the pickles. Then chop the ham and cauliflower.

In a large stock pot add the chicken broth and chopped cauliflower. Cover and cook on medium heat until the cauliflower is tender, about 10 minutes. Then add in the cream cheese, cheddar cheese, and sour cream. Stir till both the cheeses are melted and the broth is creamy.

Add the chopped pickles, chopped ham, dried chives, ground pepper, onion powder, garlic powder, dill weed and xantham gum. Cook and stir for 2 minutes on medium heat. Soup should all be combined now.

Reduce heat to low and simmer for 25 minutes (do not boil).

Notes

Garnish with chopped pickles or dill if desired.

Nutrition

Serving Size: 8
Calories: 376
Sugar: 3.6g
Sodium: 2186mg
Fat: 27.2g
Saturated Fat: 15.3g
Carbohydrates: 8.7g
Fiber: 1.8g
Protein: 23.6g
Cholesterol: 97mg

Slow Cooker Italian Meatball Soup

May 14, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Italian Meatball Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 25
Cook Time: 240
Total Time: 4 hours 25 minutes

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Ingredients

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Ingredients To Make The Pork Meatballs

2 pounds ground pork
2/3 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
¼ cup warm water
2 teaspoons cream of tartar
1 teaspoon baking soda

Ingredients To Make The Soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion
1 yellow bell pepper, diced
1 (6 oz) can tomato paste
½ teaspoon dried oregano
½ teaspoon basil
½ teaspoon dried parsley
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion power
1/8 teaspoon red pepper flakes
1 (28 oz) can fire-roasted diced tomatoes
1 (32 oz) carton organic chicken broth
1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
1/4 cup fresh basil leaves, minced

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Instructions

To Make The Pork Meatballs

Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

While the meatballs are cooking in the oven you can start to prepare the soup.
In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

Serving Size: 10
Calories: 334
Sugar: 4
Sodium: 1314
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 11
Protein: 27
Cholesterol: 85

Slow Cooker Coconut Chicken Cabbage Soup

May 3, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Coconut Chicken Cabbage Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 240
Total Time: 4 hours 10 minutes

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Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts
1 tablespoon ghee
1 medium onion, diced
1 medium bell pepper, diced
1 small jalapeno, seeds and membranes removed, finely diced
2 celery stalks, chopped
2 carrots, shredded
1 cup cabbage, chopped
6 cloves garlic, minced
2 ½ teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon Himalayan salt
¼ teaspoon black pepper
1 (14 oz) full fat coconut milk
2 (32 oz) organic chicken broth
½ lime, juiced
½ cup fresh cilantro, chopped

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Instructions

On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
Cover on high for 3-4 hours or low for 8 hours.
Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

Serving Size: 12
Calories: 197
Sugar: 2
Sodium: 614
Fat: 10
Saturated Fat: 8
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 6
Protein: 21
Cholesterol: 51

Green Onion Egg Drop Soup

March 12, 2018/3 Comments/in Soup /by Cherie DeBrule

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Green Onion Egg Drop Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 10
Total Time: 15

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Ingredients

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8 cups chicken stock
2 tablespoons chicken stock
1 teaspoon finely cut fresh ginger
2 tablespoon soy sauce
2 tablespoon corn starch
½ teaspoon salt
½ teaspoon black pepper
5 eggs, lightly beaten
5 green onions, chopped

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Instructions

In a stock pot add the 8 cups of chicken stock, fresh ginger, and soy sauce. Bring the soup base to a boil.
In a small bowl combine the 2 tablespoons chicken stock and 2 tablespoons corn starch. Keep stirring until the cornstarch is dissolved then add to the soup base. Reduce heat to simmer.
While the soup is simmering beat 5 eggs in a medium size bowl. Slowly pour into the soup base while stirring the soup in one direction. Turn the heat off.
Add in salt, black pepper, and green onions. Serve immediately.

Nutrition

Serving Size: 10
Calories: 117
Sugar: 3
Sodium: 613
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 9
Protein: 8
Cholesterol: 99

Chicken Rotisserie Noodle Soup

March 5, 2018/1 Comment/in Lunch, Soup /by Cherie DeBrule

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Chicken Rotisserie Noodle Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 40
Cook Time: 120
Total Time: 2 hours 40 minutes

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Ingredients

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Ingredients To Make The Chicken Rotisserie Soup

1 prepared rotisserie chicken
3 (32 ounce )cartons of chicken broth
1 small onion
1 tablespoon garlic
4 carrots
4 stalks celery
½ cup white wine
1 teaspoon lemon juice
1 teaspoon thyme
4 bay leaves
2 tablespoon celery leaves
3 tablespoon fresh parsley
½ teaspoon salt
½ teaspoon black pepper

Ingredients To Make The Egg Noodles

3 cups flour
2 tablespoon baking powder
½ teaspoon salt
4 eggs
4 tablespoon milk

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Instructions

To Make The Chicken Rotisserie Soup

Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.

Nutrition

Serving Size: 14
Calories: 183
Sugar: 2
Sodium: 450
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 25
Protein: 13
Cholesterol: 75

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Ingredients To Make The Pork Meatballs

Ingredients To Make The Soup

Instructions

To Make The Pork Meatballs

To Make The Soup

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Ingredients To Make The Chicken Rotisserie Soup

Ingredients To Make The Egg Noodles

Instructions

To Make The Chicken Rotisserie Soup

To Make The Homemade Egg Noodles

Combine The Homemade Egg Noodles Into The Soup

Nutrition

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