Soups Archives - The Yummy Bowl

Sauerkraut Soup

Julia | The Yummy Bowl — Wed, 10 Jan 2024 22:55:05 +0000

This sauerkraut soup, also known as Kapusniak or Polish sauerkraut soup is a comforting and robust recipe ideal for savoring on chilly days. This soup, offers simplicity and versatility, allowing for easy customization to suit your preferences.

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Ingredients

Sauerkraut - make a batch of homemade sauerkraut or if using storebought, opt for sauerkraut from a Polish deli for the best results. No need to drain it.
Pork ribs - Raw or Smoked ribs. They'll contribute a rich, meaty flavor to the soup, and the tenderness of the rib meat will be a delightful addition to every spoonful. Smoked ribs are even better if you can find these which will enhance the soup's flavor significantly.
Oil - I opted for olive oil, but feel free to use any neutral vegetable oil like canola oil, grapeseed oil, or sunflower oil.
Onion - I prefer dicing the onion into smaller pieces, but cutting it into larger chunks works just as well. Adjust according to your preference.
Carrot - aim to dice it to a similar size as the onion for even cooking.
Garlic - add one small garlic clove, minced or ½ teaspoon garlic powder.
Herbs and spices - a combination of caraway seeds, marjoram, paprika, and bay leaves contribute a rich and flavorful profile to this sauerkraut soup.
Potatoes - any type of boiling potatoes will work wonderfully in this soup. Keep the Russets for mashed potatoes as these will fall apart in this kind of soup.
Sour cream - sour cream is optional for serving; you can add a dollop on top of the soup to infuse a creamy tang, elevating the overall taste of the dish.

The full recipe and ingredients can be found in the recipe card below this post.

Additionally, if you want a richer flavor, we love to add juniper berries, Italian seasoning (mix of dried herbs), allspice.

Sauerkraut

Sauerkraut, with its sharp and tangy flavor, might have a pungent smell, but its savory taste is remarkable.

Sauerkaut tastes great in multiple recipes, try our kielbasa and sauerkraut next.

Instructions

Cook the pork ribs. Fill a large cooking pot with water and add the pork ribs.

Cook for 45-60 minutes.

Shred the meat. Transfer the cooked meat onto a plate, remove the bones, and use two forks to shred it.

Set the shredded meat aside.

Strain the broth through a fine mesh sieve and set it aside as well.

Saute the vegetables. In a medium skillet over medium heat, heat oil.

Sauté the onion for about 5 minutes until it turns translucent.

Add the carrot and continue cooking for an additional 5 minutes.

Add seasoning. Stir in black pepper, paprika, caraway seeds, marjoram, and garlic, cooking for an extra 30 seconds.

Add the tomato paste, mix it in, and cook for another 30 seconds.

Return the strained broth to the pot. Add potatoes and bay leaves.

Bring the mixture to a boil, then reduce the heat and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.

Add sauerkraut. Add the sauerkraut along with its juices, the cooked vegetables, and spices to the pot.

Cook for 25 minutes, allowing the sauerkraut to release its juices and aromas.

Taste for seasonings and return pork. Taste the soup for seasoning and adjust as needed.

Add back the shredded pork and cook for an additional 5 minutes. Remove and discard the bay leaves.

Serve. Take the sauerkraut soup off the heat.

Serve it in bowls, optionally topped with sour cream, and serve immediately.

Tips

Taste for salt - Season the soup with salt towards the end to enhance sauerkraut's savory flavors.
The soup leans toward a thicker consistency; if you prefer a thinner soup, consider adding additional broth or water towards the end of the cooking process.
Pork alternative - Try chicken instead of pork ribs. Boil with bones for a meatier broth, then shred for a lighter flavor, perfect for those who prefer chicken.
Opt for a meaty variation - for meat enthusiasts, consider incorporating Polish sausage (kielbasa) or bacon into the soup.
Here are some tips for buying sauerkraut - Get it from a Polish delicatessen, aiming for sauerkraut without additional preservatives (except salt) and with a yellow hue rather than grey.
Spices - Add cayenne or black pepper for heat, extra smoked paprika without smoked meats. Optionally, include 1 teaspoon each of marjoram and caraway seeds, adjusting to taste.
Potatoes - make sure to choose firm potato and cut it into larger cubes.

Freezing And Storing Instructions

To Store. Let it cool and refrigerate for 3-4 days. Before serving, ensure to stir thoroughly to evenly distribute all the ingredients.
To Freeze. It can be stored in the freezer for up to three months.
Thawing and Reheating. Thaw overnight in the fridge. Reheat it in a pot on the stove over medium heat. Stir frequently during reheating and consider adding a bit of water or chicken broth if needed to adjust the consistency.

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Recipe

Sauerkraut Soup Recipe

Course Soup

Cuisine American, Polish

Keyword kapusniak, polish sauerkraut soup, polish soup, sauerrkaut soup

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings servings

Calories 442kcal

Author Julia | The Yummy Bowl

Ingredients

For Sauerkraut Soup

6 cup water
1 pounds pork ribs
2 tablespoon olive oil
⅓ cup onion finely diced
½ cup carrot large grated
3 medium potatoes about 8 ounces, cubed
2 bay leaf
2 cup sauerkraut with its juices
¼ teaspoon caraway seeds
½ teaspoon dried majoram
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 tablespoon tomato paste from the tube
kosher salt to taste
black pepper

For Serving

sour cream optional for serving
Fresh parsley
Dark artisan bread

Instructions

Cook the pork ribs. Fill a large cooking pot with water and add the pork ribs. Cook for 45-60 minutes.
Shred the meat. Transfer the cooked meat onto a plate, remove the bones, and use two forks to shred it. Set the shredded meat aside. Strain the broth through a fine mesh sieve and set it aside in a pot. Use the same pot, just wash or wipe it clean first.
Saute the vegetables. In a skillet over medium heat, heat oil. Sauté the onion for about 5 minutes until it turns translucent. Add the carrot and continue cooking for an additional 3-5 minutes.
Add seasoning. Stir in black pepper, smoked paprika, caraway seeds, marjoram, and garlic powder, cooking for an extra 30 seconds. Add the tomato paste, mix it in, and cook for another 30 seconds. Set aside.
Add potatoes to the broth. Add potatoes and bay leaves to the pot with broth. Bring the mixture to a boil, then reduce the heat and cook for 12-15 minutes until the potatoes are almost tender when pierced with a fork.
Add sauerkraut. Add the sauerkraut along with its juices, the cooked vegetables (carrots and onion), and spices to the pot. Cook for 25 minutes, allowing the sauerkraut to release its juices and aromas.
Taste for seasonings and return pork. Taste the soup for seasoning and adjust as needed. Add back the shredded pork and cook for an additional 5 minutes. Remove and discard the bay leaves.
Serve. Take the sauerkraut soup off the heat. Serve it in bowls, optionally topped with sour cream, and serve immediately.

Notes

To Store. Place the cooled soup in an airtight container and store it in the refrigerator for up to 3-4 days. Before serving, ensure to stir thoroughly to evenly distribute all the ingredients.
To Freeze. After the soup has completely cooled, transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to three months. Thawing and
Reheating. For thawing, place the soup in the refrigerator overnight until fully thawed. Once thawed, reheat it in a pot on the stove over medium heat. Stir frequently during reheating and consider adding a bit of water or chicken broth if needed to adjust the consistency.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Soup Recipes

Other Cabbage Recipes

The post Sauerkraut Soup appeared first on The Yummy Bowl.

Healing Carrot Ginger Turmeric Soup (Vegan)

Julia | The Yummy Bowl — Fri, 18 Mar 2022 06:09:18 +0000

This Creamy Carrot Ginger Turmeric Soup is so warming, full of flavors, and has amazing healing properties. The combination of turmeric, ginger, sweet paprika, and fresh vegetables make one easy and delicious one-pot meal.

An easy recipe that is also vegan, gluten-free, and dairy-free.

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Why It's Yummy

Roasted Carrot soup has plenty of healing properties. During the chilly winter evenings or during flu season this delicious carrot flavored soup is the perfect antidote for any viruses. There is nothing better than enjoying a good old bowl of warming vegetable puree soup. And if it has added spices like ginger and turmeric then it’s even better.

Turmeric, cumin, and ginger have a wide range of nutrients and anti-inflammatory benefits. Add those spices not only to soups but other dishes like stews, salads to maintain a healthy gut. Don't forget a squeeze of lime juice before serving for good digestion and elimination of toxins.

Pureed soups are naturally easy to digest for the stomach and are very much fulfilling. Not enough for you? Serve this soup with my Lemon Kale Caesar Salad. with or without chicken for a wholesome dinner

Easy to whip up and customize with other vegetables that are forgotten in the fridge. Think butternut squash, sweet potatoes, squash.

Like carrots? Try my Rosemary Roasted Beets and Carrots or Roasted Carrots and Beets With Feta and Pecans.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Turmeric - boost your immune system with this powerful spice which is so essential during the cold times of year. Use organic and fresh turmeric root to get the most of this spice.

Vegetables - use this recipe as a base for vegetable quantities but you are not limited to options. Other veggies include: Sweet potatoes, butternut squash, pumpkin, parsnips, or other root vegetables.

Cream - a good quality tried plant-based cream such as soy cream or full-fat coconut milk are the best for texture and creamy flavor without adding any dairy.

Toppings - whether you go for all vegan option or not, you have plenty of options to choose from: nuts and seeds, parmesan, croutons, bacon bits, chorioz, ham.

Instructions

Preheat oven to 400 degrees Fahrenheit.

In a medium bowl mix all the spices and olive oil (or coconut oil).

Place the chopped carrot, potatoes, and onion in a large bowl.

Toss the veggies in spices mix until fully covered.

Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.

In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.

Use a standalone high-power Blender for a very silky smooth soup.

Place a large pot (or heavy bottom dutch oven) on the stove over low heat.

Add the mashed vegetables, remaining broth, and simmer stirring until creamy.

Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.

Tips

For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
Vegan Carrot Soup - make it vegan or not, but this recipe is easy to follow as a base for ingredient quantities. For nonvegans serve the soup with fried chorizo or crispy bacon bits. Make it dairy-free by using plant-based heavy creams such as soy cream, coconut milk, cashew cream or another thick nut-based cooking cream.

Serving Suggestions

What goes well with carrot soup? We like to serve carrot soup or any creamy vegetable soup with a good portion of lettuce salad such as Lemon Kale Caesar Salad with or without the chicken.

For kids I'd recommend making a side portion of these yummy healthy zucchini fritters.

Garnishes such as croutons, parmesan, fresh herbs, nuts and seeds are an essential component of any creamy-based vegetable soup.

A crusty bread or gluten-free crackers, cornbread muffins are one of my favorites too.

Freezing And Storing Instructions

Store the soup in a glass airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.

After refrigerating, the soup will thicken even more. Add some vegetable broth or warm water to thin it out when reheating.

I don't recommend freezing the soup as it may separate after thawing and the texture will not be the same as freshly made.

FAQs

Do you need to peel carrots for soup?

For a creamier texture I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.

How do you Drizzle cream in soup?

Place the cream in a smaller squeeze bottle or a sealable plastic bag, making a small cut in one of the bottom corners. Once the creamy soup is poured into serving bowls, slowly drizzle the cream right before serving.

Is carrot soup good for health?

Carrot soup is healthy as it provides the daily nutrients, fiber and is quite fulfilling. Spices and herbs such as coriander, cumin, turmeric, ginger, garlic, thyme and rosemary will make the soup healthier, make it easier to digest and add some healing properties for your gut. Use organic spices and seasonings whenever possible.

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ALL SOUP recipes.

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Recipe

Healing Carrot Ginger Turmeric Soup (Vegan)

This creamy Carrot Ginger Turmeric Soup is so warming, full of flavors, and has amazing healing properties. The combination of turmeric, ginger, sweet paprika, and fresh vegetables make one easy and delicious one pot meal. Easy recipe that is also vegan, gluten-free and dairy-free.

Course Main Course, Soup

Cuisine American

Keyword carrot and potato soup, carrot ginger turmeric soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 373kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound carrot chopped into thick circles
4 tablespoon olive oil or coconut oil melted unscented or natural
4 potato such as Russet or Yukon Gold, chopped roughly
1 teaspoon ground turmeric or fresh turmeric root minced
1 teaspoon paprika
1 garlic cloves minced
½ teaspoon ground cumin
1 teaspoon fresh ginger about 1 inch, minced
1 medium brown onion
1 cup heavy cream or plant-based cream I use vegan soy cream or coconut milk + drizzle on top
1 and ½ cup vegetable or chicken broth for nonvegan

Toppings (optional)

Grated parmesan nonvegan
Crispy bacon bits nonvegan
2 tablespoon parsley chopped fine
Black pepper
Nuts and seeds pumpkin seeds, sesame seeds, peanuts

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a medium bowl mix all the spices and olive oil (or coconut oil).
Place the chopped carrot, potatoes, and onion in a large bowl.
Toss the veggies in spices mix until fully covered.
Arrange the spiced vegetables on a large baking tray lined with parchment paper or foil. Bake for 30 minutes until fork tender turning twice to avoid over burning.
In the same large bowl, add the vegetables, ½ cup of vegetable broth, and mash the veggies with an immersion blender until smooth.
Use a standalone high-power Blender for a very silky smooth soup.
Place a large pot (or heavy bottom dutch oven) on the stove over low heat.
Add the mashed vegetables, remaining broth, and simmer stirring until creamy.
Follow with the cream last, simmer for a couple of minutes on low heat and serve with parsley, grated parmesan, black pepper, and more cream on top.

Video

Notes

For ultra-creamy carrot soup use a high-speed blender instead of an immersion blender. It will provide silky-smooth results, just add some birth or cream for easier blending.
Do you need to peel carrots for soup? For a creamier texture, I recommend peeling the carrots and potatoes. You can of course only scrub them to remove the excess dirt. But In my opinion, peeling the carrots will give the best flavor and smooth creamy soup in the end.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Healing Carrot Ginger Turmeric Soup (Vegan) appeared first on The Yummy Bowl.

Gluten Free Cornbread Recipe

Julia | The Yummy Bowl — Tue, 22 Jun 2021 08:49:00 +0000

Soft, sweet Gluten Free Cornbread Recipe is a healthier version of the traditional cornbread recipe and comes together in only 30-35 minutes.

Perfect to serve as a side for dinner meals like chili's, stews, salmon casserole and more delicious comfort food.

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Instructions

Whisk together sugar, baking powder, cornflour, flour, and salt. Set aside.

In a separate bowl, beat the eggs and add the oil, melted butter, honey, and milk. Pour the wet ingredients into dry ingredients. Whisk to combine.

Pour everything into a greased 8 or 9-inch round pan.

Bake in the oven for 35 minutes at 350º F.

Serve with butter and maple syrup or use as a side to chilis, stews, casseroles, soups. Our favorite is this simple bean stew!

Tips

This recipe also makes tasty gluten-free cornbread muffins. If you’re up for it, simply divide the batter equally into a greased 12 cup muffin tin, bake for 15 minutes, then enjoy!
Don't overbake it. Like with most baking, I recommend keeping an eye on the cornbread toward the last 10 minutes. If a toothpick inserted into the center comes out with a few breadcrumbs it is ready. This cornbread is soft and moist inside so the center should be still moist when baked.
Serve this soup in Crack Chicken Noodle Soup or pasta dishes.

Recipe

Gluten Free Cornbread Recipe

Soft, sweet, fluffy, and moist Gluten Free Cornbread recipe is easy and very fast (comes together in 30-35 minutes!). Perfect to serve as a side for dinner meals like Chili's, stews, and more delicious comfort food.

Course Main Course, Side Dish

Cuisine American

Keyword cornbread recipe, easy cornbread, gluten free cornbread, southern cornbread recipe, traditional cornbread recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 342kcal

Author Julia | The Yummy Bowl

Ingredients

1 ½ cup cornflour
½ cups flour gluten free flour for baking, if desired
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup oil
3 tablespoon melted butter
1 tablespoon honey
2 eggs beaten
1 ¼ cups milk

Instructions

Whisk together sugar, baking powder, cornflour, flour, and salt. Set aside.
In a separate bowl, beat the eggs and add the oil, melted butter, honey, and milk. Pour the wet ingredients into dry ingredients. Whisk to combine.
Pour everything into a greased 8 or 9-inch round pan.
Bake in the oven for 35 minutes at 350º F.
Serve with butter and maple syrup or add as a side to chilis, stews, soups.

Notes

Gluten-free blend in the USA King Arthur's Measure To Measure, Bobs Red Mill or Europe - Schar Bread Mix

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Cornbread Recipe appeared first on The Yummy Bowl.

Lentil Stew

Julia | The Yummy Bowl — Thu, 08 Feb 2024 06:43:07 +0000

Discover the best lentil stew recipe! Packed with dried red lentils, fresh veggies, flavorful spices, and hearty greens, it's simple, nourishing, and delicious.

Explore more hearty stews and soups like vegetarian lentil stew, carrot soup and sauerkraut soup.

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Ingredients

Dried red lentils - are a speedy, budget-friendly, and protein-rich option for a satisfying stew base.
Extra-virgin olive - oil adds richness.
Onion, garlic, carrot, and celery - form the aromatic sweet base.
Fresh spinach - provides hearty greens. Replace with kale or Swiss chard if needed.
Fire-roasted diced tomatoes - lend a smoky flavor, regular diced tomatoes also work. Vegetable broth, either homemade or store-bought.
Cumin - adds savory, earthy depth.
Balsamic vinegar - offers a bright, tangy kick. If you don’t have it, add regular or apple cider vinegar or replace it with lemon juice entirely (to taste).
Lemon - is the "secret" ingredient, adding zest and freshness, elevating the dish from good to great.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make The Best Lentil Stew

Saute vegetables: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.

Cook onions until golden, about 8 minutes.

Add carrots and celery, cook for 2 minutes to soften.

Add spices: Add 1 tablespoon of olive oil and stir in spices.

Once sizzling, add garlic, season with salt and pepper.

Cook until fragrant, about 1-2 minutes.

Simmer: Pour in vegetable broth, scraping up any brown bits.

Add red lentils. Stir through.

Cover and bring to a boil, then simmer until lentils are soft, about 10-15 minutes.

Finish and season: Stir in diced tomatoes, bring to a boil.

Add spinach to wilt. Remove from heat, stir in balsamic vinegar and lemon juice.

Season with salt to taste.

What to Serve With Lentil Stew

Opt for store bought naan or flatbread for convenience.
Greek salad.
Green salad.

Freezing And Storing Instructions

To Store. Lentil stew stays fresh in the fridge for up to 5 days, perfect for weekly meal prep.
To Freeze. It freezes perfectly for up to 3 months, and even longer if needed.Add the greens when reheating for optimal freshness. You can also freeze it with the greens if preferred.
To Reheat. If it thickens, thin it with vegetable stock or water before reheating on the stove over medium heat with a lid.

More Favorite Soup Recipes

Recipe

Lentil Stew Recipe

Discover the best lentil stew recipe! Packed with dried lentils, fresh veggies, flavorful spices, and hearty greens, it's simple, nourishing, and delicious.

Course Soup

Cuisine American

Keyword best lentil soup, lentil soup, lentil stew, red lentil soup, red lentil stew, smoky lentil soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 142kcal

Author Julia | The Yummy Bowl

Ingredients

½ cups celery diced
2 tablespoon olive oil
1 cup carrot diced
3 teaspoon minced garlic
1 cup yellow onion diced
1 tablespoon balsamic vinegar
1 tablespoon smoked paprika
1 tablespoon paprika
¼ teaspoon turmeric
¼ teaspoon cumin
1 cup red lentils rinsed
4 cups vegetable stock
2 tablespoon lemon juice
3 cups baby spinach
1 can 15 ounce fire roasted tomatoes
Parsley for serving

Instructions

STEP 1: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Cook onions until golden, about 8-10 minutes. Add carrots and celery, cook for 2 minutes to soften.
STEP 2: Add 1 tablespoons olive oil and stir in spices. Once sizzling, add garlic, season with salt and pepper. Cook until fragrant, about 1-2 minutes.
STEP 3: Pour in vegetable broth, scraping up any brown bits. Add red lentils. Cover and bring to a boil, then simmer until lentils are soft, about 15 minutes.
STEP 4: Stir in diced tomatoes, bring to a boil. Add spinach to wilt. Remove from heat, stir in balsamic vinegar. Season with salt to taste.

Notes

This recipe is for 6 large servings or 8 normal servings.
To Store. Lentil stew stays fresh in the fridge for up to 5 days, perfect for weekly meal prep.
To Reheat. If it thickens, thin it with vegetable stock or water before reheating on the stove over medium heat with a lid.
To Freeze. It freezes perfectly for up to 3 months, and even longer if needed.Add the greens when reheating for optimal freshness. You can also freeze it with the greens if preferred.

Nutrition

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For all baking recipes, hop on to our Soup collection.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This lentil stew was inspired by Evergreenkitchen.

The post Lentil Stew appeared first on The Yummy Bowl.

Vegetarian Lentil Stew

Julia | The Yummy Bowl — Fri, 24 Mar 2023 16:52:14 +0000

Wholesome One-Pot Vegetarian Lentil Stew - a cozy blend of sweet potatoes, coconut milk, spices, kale, and lentils. Perfect comfort food in a bowl!

This recipe is Vegetarian, Vegan, Dairy-free, and Gluten Free.

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Why it's yummy

Comfort food in a bowl.
Made with simple ingredients - sweet potatoes, lentils, coconut milk, some basic ingredients that you already have sitting in your pantry. This combination makes a very rich and flavorful lentil stew.
Versatile. I love how easy it is to customize this one-pot meal, you can sub the sweet potatoes with pumpkin, butternut squash, regular potatoes, chickpeas, green beans. Serve with ciabatta, cornbread, chili flakes, and freshly chopped cilantro. Simply delicious!

Ingredients

Dried brown lentils - unlike green lentils, they're tastier and cook faster. Save red lentils for soups.
Vegetable broth - or whatever broth you want to use.
Aromatics - garlic, onion and ginger are the best base for this kind of soup.
Coconut milk - shake the can before adding to the soup. You need all of it - the crema and the milk for a hearty stew.
Spices - coriander, cumin, turmeric, chili flakes, black pepper add complexity.
Sweet potatoes - thanks to their sweetness and tender texture, they are by far the best for creamy coconut milk-based stews or soups. .

How To Make Vegetarian Stew

In a large pot over medium heat, sauté onions until translucent.

Then add ginger, garlic, chili flakes, coriander, cumin, and turmeric.

Add the sweet potatoes to the pot and stir to coat in the spices.

Follow with lentils and stir to combine all the ingredients.

Pour in the vegetable stock, cover with the lid and bring to a boil.

Reduce the heat to low and simmer until lentils become tender but the potatoes almost cooked.

Stir in the coconut milk and kale.

Add the lime juice. Continue to simmer with closed lid until kale is softened slightly about 3 minutes.

Season with salt if needed and simmer for a few minutes more.

Squeeze 1-2 lime wedges into the soup.

Pour into individual bowls and garnish with fresh sliced jalapenos, chili flakes, lime wedges, cilantro.

Serve with fresh bread or cornbread.

Tips

Soak the lentils for a couple of hours or overnight to reduce cooking time and easy digestion.
Use more flavorful vegetables. In addition to kale, garlic, onion and sweet potatoes, carrots, and celery, butternut squash, pumpkin, zucchini, peas, and fresh or canned tomatoes are tasty options to fill up this soup with even more fiber and nutritional benefits!
Let the soup simmer enough to thicken and become even more aromatic once the ingredients had enough time to blend.
This stew thickness can be easily adjusted by using more or less broth or coconut milk.

How To Serve Vegetarian Stew

Crusty bread + roasted pepper hummus
Biscuits
Cornbread
Green salad
Tomatoes
Lime
Fresh Herbs
kale salad

Variations

You can add a vegan sausage or ground meat to your soup. Before adding these to the soup, brown the meat in the skillet with little cooking oil.
Swap sweet potato to butternut squash, acorn squash, pumpkin, cauliflower (I have a similar and very delicious Chickpea and Cauliflower Coconut Curry recipe if you want to try next), carrots, turnip, rutabaga, kabocha.
Swap lentils to barley, chickpeas, red lentils (should be added on very last step when simmering)
Swap kale for spinach, green beans, mushrooms, parsnips, celery.

Storing and Freezing Instructions

To Store. Let the lentil stew cool completely, and transfer it to airtight containers, refrigerate, and consume within 2-3 days.
To Freeze. If you want to freeze it the best time for it is to do it right after making. Let the stew cool down first, and transfer to airtight containers. Freeze for 2-3 months. You may need to add more liquid when reheating it after thawing.

Hearty Stew & Soup Recipes

ALL SOUP recipes.

Recipe

Vegetarian Stew With Lentils

Warm and hearty One-Pot Vegetarian Lentil Stew with sweet potatoes is packed with good-for-you ingredients: delicious tender sweet potatoes, creamy coconut milk, aromatic spices, kale, and lentils! This lentil stew is incredibly fulfilling and true comfort food in one bowl. This recipe is Vegetarian, Vegan, Dairy-free, and Gluten Free.

Course Main Course

Cuisine American, Indian

Keyword coconut lentil stew, one pot meals, sweet potato lentil stew, vegan stew

Prep Time 10

Cook Time 25

Total Time 35

Servings portions

Calories 307kcal

Author Julia | The Yummy Bowl

Ingredients

2 medium sweet potatoes
½ cup brown lentils properly rinsed
4 cup kale stems removed and leaves chopped
3 ¾ cup vegetable stock
13.5 oz can coconut milk
1 tablespoon vegetable or coconut oil
1 tablespoon lime juice
1 teaspoon chili flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon ginger minced
3 garlic cloves minced
1 small onion
salt to taste
cilantro chili flakes, fresh jalapeno, lime wedges for garnish

Instructions

In a large pot over medium heat, add oil and saute onions until translucent. Add ginger, garlic, chili flakes, coriander, cumin, turmeric.
Add the sweet potatoes to the pot and stir to coat in the spices. Follow with lentils and stir to combine all the ingredients.
Pour in the vegetable stock, cover with the lid and bring to a boil.
Reduce the heat to low and simmer until lentils become tender but the potatoes almost cooked.
Stir in the coconut milk and kale. Add the lime juice. Continue to simmer with closed lid until kale is softened slightly about 3 minutes. Season with salt if needed and simmer for a few minutes more. Squeeze 1-2 lime wedges into the soup.
Your stew is ready! Pour into individual bowls and garnish with fresh sliced jalapenos, chili flakes, lime wedges, cilantro. Serve with fresh bread or cornbread.

Notes

Don’t add salt if you have already salted vegetable stock or add it in the later stage if needed.

Nutrition

Calories: 307kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Paula Deen Taco Soup (Slow Cooker)

Julia | The Yummy Bowl — Fri, 05 Aug 2022 11:16:15 +0000

Warmly spiced and satisfying, this Paula Deen Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it.

Along with chicken tortilla soup, this taco soup is our favorite cozy soup!

About This Taco Soup

This dish was inspired by Paula Deen taco soup recipe, however, I omitted the olives and played around with the ingredients.

Just my personal preference and in Mexican soups olives are just not a thing anyway. I’d also call this soup ‘’Mexican-style’’ rather than authentic.

What I really love about this soup is the amount of fulfilling protein ingredients, veggies and grounding spices.

Most of the ingredients are simple and affordable, spices, beans, your favorite ground meat or poultry.

Combine everything in a crock pot and, set the timer and forget! Come back after work to a delicious and warming dinner.

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Instructions

Paula Deen Taco Soup is a type of dish that is loaded with protein and hearty ingredients without being too heavy. A healthy taco soup you'll want to make again and again.

Here's how to make it FROM SCRATCH! It's very easy, I promise!

In a skillet over medium-high heat brown the meat and onion with a little bit of cooking oil.

Drain excess fat (For less fat use lean beef).

What I like here is that you can make it lighter by using ground turkey or ground chicken, all of these options work equally well!

Transfer the browned beef to a crock pot. (I used 4.5 quart Crock Pot).

Top with spices, salt, black pepper, and the rest of the ingredients.

Close the lid and cook on LOW for 4-6 hours or HIGH for 3-4 hours. I usually go for 3 hours on HIGH.

Taste for seasoning. Add more broth to thin it out if desired.

Squeeze in half of the lime juice before serving. A must!

Serve with corn tortilla chips, avocado, or a quick Guacamole, jalapeno, sour cream, and more toppings.

Looking for more Mexican-style recipes or craving for more beans? Try these next: Crock Pot Chicken Chili, Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.

Tips

Spicy or mild - Essentially Taco soup is kinda spicy but the beauty of a homemade soup is that you can control how much spicy ingredients you use. A good rule of thumb (in making any spicy food) is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls.
Also, taco soup will become more flavorful and possibly spicier after day 1. If it's your first time making taco soup, you can only add a little bit of chipotle powder and use fire-roasted tomatoes (for that all-day-simmering flavor instead of Rotel tomatoes (and I actually used ''mild'' not with habaneros) that come with chilies. My version is mildly spicy, for a proper heat level add mild or spicy fresh chili (seeds removed and diced).
Rinse and drain the beans - despite the fact that some chefs prefer to use cooking that thick liquid from the can the beans came from, it is not the best idea in my opinion. It has a lot of starch and is usually full of sodium. When purchasing beans, look for a healthier option with a low sodium label.
Mix things up! A trio of beans. You can use one or more types of beans here. Black beans, kidney beans, cannellini beans, pinto beans. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.
Chipotle powder - if you have fresh or dried chipotle peppers, even better! I prefer chipotle over chili powder as it adds unbelievable depth of flavor, and smokiness to any Mexican-Style dish. If you can't find it, cayenne or chili powder are great options but they are simply not the same still.
Beef - I used 8-10 oz of meat here only. The soup was thick and very much fulfilling. It perfectly served 4-5 people, a decent bowl of soup with toppings and corn chips!
To thicken soup - you can add a cornstarch slurry (1:1 ratio) if you want it to be very thick. Or you can also add 1 cup more beans to the soup, take some of them out after cooking and mash or blend them until chunky. Return back to the pot.
The main things in this taco soup is to use at least 1 type of beans, meat (or omit completely if going for a vegetarian option, very yummy too!), chiles, spices, and tomatoes. Other veggies can be added according to what’s left in your fridge (think carrots, bell peppers, mushrooms, even squash)

Serving Suggestions

What to serve with taco soup? Well, anything Mexican or Mexican-style foods!

Essentially what you’d be serving with tacos and chilis would be delicious with this Paula deen taco soup too!

Tortilla chips and dips such as Guacamole, Pico De Gallo or any other fresh salsa. Also this Marinated cucumber tomato onion salad will be 100% a winner here!

Here's my top 10 recipes to serve with taco soup:

Spanish or Mexican rice or Lime Cilantro rice
Cornbread
Mexican corn
Grilled cheese sandwiches
Crackers
Refried beans tostadas
Tacos
Stuffed potatoes, sweet potatoes, french fries
Grilled or steamed vegetables - Asparagus

And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂

Cajun Corn On The Cob (3 ways!)

Freezing And Storing Instructions

To Store. Store leftover taco soup in an airtight container in the refrigerator for up to 5 days.

To Freeze. Although I am not a fan of freezing food, but this taco soup is still a great freezer meal! I found this soup freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!

Place the soup in an airtight freezer-safe storage container and freeze for up to 2 months. Don't use glass as the soup will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating. To reheat add a little bit of warm broth or water.

Easy Mexican Dinner Recipes

ALL DINNER recipes.

Thank you for reading,

Love,

Julia

Thinking About Dessert? Try These!

Recipe

Paula Deen Taco Soup (Slow Cooker)

Warmly spiced and satisfying, this Crock Pot Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it. Topped with a big handful of crispy tortilla chips, avocado, sour cream, cheese and cilantro. A perfect satisfying meal for lunch or dinner.

Course Soup

Cuisine American, Mexican

Keyword paula deen taco soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 807kcal

Author Julia | The Yummy Bowl

Ingredients

1-2 tablespoon taco seasoning
5 tablespoon canned green chilies or more depending on how spicy you’d like
1 15 oz crushed tomatoes fire roasted tomatoes is preferred
1 15 oz rotel tomatoes with chilies
1 tablespoon tomato paste (optional for more flavor)
2 cups vegetable broth or meat, low sodium
1 8 oz can kernel rinsed, drained
1 15 oz kidney beans rinsed and drained
1 15 oz black beans rinsed and drained
10 oz ground lean beef turkey or chicken
1 large yellow onion diced
½ teaspoon chili powder or chipotle
1 ½ tablespoon dry ranch seasoning
cooking oil
salt to taste
⅛ teaspoon black pepper

Toppings

Avocado
Sour cream
Cilantro
Cheese
Jalapeno
Corn chips

Instructions

In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients. Close the lid and cook on LOW for 4-6 hours or HIGH 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired.
Squeeze in half of lime juice before serving.
Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Paula Deen Taco Soup (Slow Cooker) appeared first on The Yummy Bowl.

Pasta Fagioli Recipe (Better Than Olive Garden’s)

Julia | The Yummy Bowl — Mon, 10 Oct 2022 02:30:23 +0000

Pasta Fagioli Soup recipe is my take on the traditional and famous Italian and Olive Garden recipe that we love to make in our family.

Rich and dense one-pot tomato soup with beef and healthy veggies!

Pasta Fazool, Pasta, and Beans, Pasta Fasul or Pasta e Fagioli...

This Italian stew is known by many names but they all mean the same. It's homey, cozy, and warm comfort food in a bowl.

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Ingredients

Small pasta shapes - Ditalini, orechiette, small shells, cavatelli or corn pasta. Ziti, rigatoni, and fusilli are also great choices but are larger. In this case, reduce the amount that is stated for Ditalini in this recipe.
Vegetables - just like in my Minestrone, a good variety of veggies is essential for this recipe to work. Zucchini, carrots, celery, onion, and crushed tomatoes are more common for Pasta Fagioli Soup.
White beans - cannellini beans and Great Northern beans. Butter beans and red kidney beans. Borlotti beans and pinto beans are other our favorites. Drain and rinse them well to remove the high-sodium content. The canned beans add convenience but you can use dried beans that will need to be soaked in water overnight.
Beef - ground beef, pork, ground chicken or turkey, or Italian sausage - all work great in this hearty soup.
Tomato sauce, marinara or pizza sauce - I used rich tomato sauce without any add-ons and crushed tomatoes. If you don't have one of these you can substitute one of these with a good quality Italian tomato paste (tubular one).

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pasta Fagioli Soup

Cook meat. Brown beef in 1 tablespoon of cooking oil in a large pot over medium-high heat.

Drain excess fat and transfer to a plate, set aside.

Saute veggies. In the same pot, sauté onions, carrots, and celery in 1 tablespoon of oil over medium-high heat until tender (about 5 minutes).

Add garlic and sauté for an additional 30 seconds.

Add seasonings and beef. Next, add Italian herbs, sugar, salt, black pepper, and beef.

Cook for a few minutes until well combined.

Add liquid ingredients. Add beef broth, tomato sauce, water, and canned tomatoes.

Simmer over medium heat, bring to a boil, then reduce to medium-low heat and cook until vegetables are tender but not overly soft.

Cook pasta. Cook the ditalini pasta according to package directions, ensuring it remains al dente.

Stir in the cooked pasta to the soup, white beans, and kidney beans. Taste for seasoning.

If the soup seems to be too thick, you can thin it out with some water or broth.

Allow to cook 1 minute longer.

Serve! Stir in parsley, and serve warm with grated Parmesan cheese.

Tips

For the vegetarian version, omit the beef and broth. Increase beans or use cooked lentils for protein, and consider pan-fried tempeh as a tasty alternative to ground beef.
Don't overcook the pasta - it should be al dente. After boiling, rinse it under cold water to prevent further cooking.
Spicy kick - add a drizzle of hot sauce or red pepper flakes towards the end of cooking for a smoky element and intensified flavor.

What To Serve With Pasta Fagioli

This hearty soup is a meal on its own.

Serve with parmesan cheese, Italian salad and crusty bread on the side!

Freezing And Storing Instructions

To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated.

Recipe

Pasta Fagioli Soup Recipe

Pasta Fagioli Soup recipe is my take on the traditional and famous Italian and Olive Garden recipe that we love to make in our family. Rich and dense one-pot tomato soup with beef and healthy veggies!

Course Soup

Cuisine Italian

Keyword olive garden pasta fagioli soup, pasta e fagioli soup, pasta fagioli soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 321kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound lean ground beef
1 ½ cups chopped yellow onion
1 cup carrots diced
1 cup celery about 3 stalks, sliced
1 tablespoon minced garlic cloves
2 ½ cup tomato sauce or passata
3 cups low-sodium beef broth
½ cup water then more as desired
1 15 oz can crushed tomatoes
2 teaspoon granulated sugar
1 ½ tablespoon Italian seasoning Herbs and spices
Salt and freshly ground black pepper
2 tablespoon olive oil divided
1 cup uncooked gluten free small pasta ditalini, elbows, shells
1 15 ounce can dark red kidney beans, drained and rinsed
1 15 ounce can cannellini beans (white beans), drained and rinsed
finely shredded Romano or Parmesan cheese for serving
Chopped fresh parsley for serving

Instructions

In a large soup pot or dutch oven, heat 1 tablespoon of cooking oil and brown beef over medium high heat.
Drain excess fat and transfer to a plate, set aside.
In the same pot, add 1 tablespoon oil and cook onions, carrots, and celery, over medium high heat until tender about 5 minutes. Add garlic and saute for 30 second more. After that, add in Italian herbs, sugar, salt, black pepper and beef. Cook for a couple of minutes until all combined.
Add beef broth, tomato sauce, water, canned tomatoes. Simmer and bring to a boil over medium heat and then reduce the heat to medium-low heat. Cook until vegetables are tender but not overly soft.
Meanwhile cook the ditalani pasta according packaging directions (cook until al dente)..
Stir in the cooked pasta to the soup, white beans, and kidney beans.Taste for seasoning. If the soup seems to be too thick, you can thin it out with some water or broth.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated. Add the pasta once ready to reheat.

Nutrition

More Olive Garden Copycat Recipes

FAQs

What's the difference between pasta fazool and pasta fagioli?

Essentially these two are the same thing. In the US this soup is often referred to as pasta fazool (beans) and Pasta Fagioli is an Italian name.

What is the difference between minestrone soup and pasta Fagioli?

Minestrone Soup emphasizes a variety of veggies, as showcased in my recipe. On the other hand, Pasta Fagioli leans toward a thicker, stew-like consistency, putting the spotlight on pasta and beans rather than an abundance of veggies like in Minestrone.

How long can you keep pasta fagioli?

For optimal flavor and nutrition, refrigerate the soup in an airtight container once cooked, and enjoy within 3 days. Reheat gently on the stovetop, bringing it to a simmer for the best results.

More One-Pot Soup Recipes

ALL DINNER recipes.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pasta Fagioli Recipe (Better Than Olive Garden’s) appeared first on The Yummy Bowl.

Crack Chicken Noodle Soup

Julia | The Yummy Bowl — Fri, 13 Jan 2023 03:02:10 +0000

This is the best Crack Chicken Noodle Soup - it is a delicious, cozy, and hearty soup that is so simple to fix.

This homemade soup is made with lots of fresh chunky veggies, shredded chicken, and my secret ingredient - Cream of Chicken Soup.

Try more creamy chicken recipes, creamy chicken pasta, chicken enchilada casserole or chicken stuffed zucchini boats.

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Why It's Yummy

Ideal for lazy weeknight meals, it's a picky eater-approved dish.
Unlike other versions with numerous ingredients, frozen veggies, and canned soups, my recipe aims for a lighter, healthier soup.
Lots of flavors yet this soup is still low-sodium. And one of the key ingredients to achieve this is my homemade cream of chicken soup (or mushroom soup).

I highly recommend taking extra time to make cream of chicken soup from scratch too.

Homemade Cream Of Chicken Soup

Creamy Chicken Noodle Soup Ingredients

Chicken - use leftover chicken from previous night’s dinner, grilled chicken breasts, or store-bought rotisserie chicken (check the seasonings on the packaging as these are often not all gluten-free). Chicken can be diced, shredded, or sliced into strips for this soup.
Bacon - we cook the bacon in the pan until slightly crispy and then add them to the pan. Feel free to use standard or thick-cut bacon, store-bought bacon bits, or low-fat pork alternative turkey bacon instead.
Pasta/Noodles - I recommend long noodles, egg noodles, angel hair pasta, and spaghetti for this soup.
For gluten-free noodles, look for similar noodle types but with a GF label on the package. Jovial and Barilla's brands make our favorite noodles from brown rice. Don’t use red lentil pasta as it will quickly become mushy and fall apart in the broth.
Packet Ranch Dressing mix - you can also make this yourself at home. You can also make your own homemade ranch seasoning.
Or for a quick shortcut and healthier substitutions simply mix onion and garlic powder (or fresh minced garlic cloves and onion), flavored salt (try my celery salt), and some dried herbs.
Cream of chicken soup - my homemade recipe version is easy and low sodium without sacrificing the flavor.
Chicken stock/broth - try to go for low-sodium chicken stock as it will allow you to control the number of seasonings yourself. Choose your favorite and best broth, because this is one of the most important base ingredients that will give your soup the right flavor.
If you’re GF check the ingredients list on the broth package or make your own.
Vegetables - we will need the usual suspects that are generally used in most of the stews or soups - such as celery carrots, onions, or scallions. Or use whatever odd veggies you have forgotten in the fridge.
Whole milk or plant-based milk such as almond milk along with chicken stock are the base ingredients in this soup. You can use any fat milk but for the best creamy result use whole milk.

How to Make The Best Crack Chicken Noodle Soup From Scratch?

In a medium skillet, heat a little vegetable oil (I used grapeseed oil due to its high smoke point) and add roughly chopped bacon.

Cook until done, drain, and set aside.

In a large pot or Dutch oven, over medium-high heat, combine cooked, cooked chicken, celery, carrots, cream of chicken soup, chicken stock, milk, cream cheese, and ranch dressing mix, and add bacon.

Stir and cook on medium heat.

Take it to a boil and then reduce the heat to low. About 20 minutes in total.

Throw in your noodles, and sharp cheddar cheese, and simmer until spaghetti noodles are almost cooked.

Add some boiled water, if needed.

Garnish with freshly chopped green onions, and crispy bacon, and serve with freshly baked bread.

Tips and Shortcuts

Any part of chicken can be used, I prefer boneless skinless chicken thighs due to their tender and juicy texture. For a quick shortcut, leftover chicken from last night's dinner is perfect too.
Break up the long pasta. To make it easier to eat, break down the pasta in half or even smaller pieces before adding it to the soup.
To make this soup lighter, you can omit the cream of chicken and use half and half instead or simply milk. The texture will be not as thick but starch from the pasta will help to thicken the soup.
If you get stuck with too watery soup, you can add a cornstarch slurry to the mix. Mix 1 or 2 tablespoons of cornstarch with the same amount of water and slowly pour into the soup. Simmer on low until the soup has thickened.
Avoid overcooking the noodles. Cook the noodles until almost cooked and remove the soup from the heat. The noodles will continue to cook in the hot soup.
Don’t overseason the soup. Depending on the chicken broth and cream of chicken soup you’ll be using it is very easy to add too much salt, especially without tasting the soup first.
Taste the soup multiple times during cooking and only add salt and pepper towards the end.
Chicken broth matters - this gives the soup the main flavor along with the cream of chicken soup. Make sure the one you are using is true and tested and of the best quality.
If you have time, one of the best chicken stock is when you make your own at home with dark chicken meat on the bone and vegetables such as celery, parsnips, carrots, potatoes, garlic, onions, and spices.

If the noodles were cooked in the soup then it is best to consume the soup within 24 hours. If at the stage of making, you know you want to keep it refrigerated for days, do not cook the pasta directly in the soup.

Cook them separately and then add it to the soup. This way it will not thicken the soup so much.

Storing, Freezing And Make Ahead Instructions

Store in the fridge, in the same pot you cook it in, or in an airtight container. It should last for 3-4 days.
Freezing. For best results consume the soup within 24 hours (best flavor). If you need to freeze it do it right away after cooking. Transfer the creamy soup into airtight containers or freezer-friendly ziplock bags and freeze up to 3-4 months.
Make ahead. Place the soup back onto the stovetop let it come to a gentle boil, and add noodles. Cook until done. Or alternatively, you can cook the noodles separately and add then to the soup. As we are adding the cream of chicken soup here, the soup will be still thick even without noodles starch which helps to thicken the soup even further.

Serving Suggestions

With freshly baked homemade garlic bread, ciabatta or panini, and bruschetta.
Grilled cheese sandwiches will work amazingly here as well.
Cornbread or cornbread muffins paired with crack chicken noodle soup taste quite incredible too. You can use less sweetener in the cornbread or omit it completely for a more savory flavor.
Also for Gluten-free folks, we like to use Schar’s Gluten-Free Table Crackers or crostinis. You can find these on Amazon or Walmart.

Variations

Low-carb soup - leave the noodles out completely. Substitute with lentils or beans.
Make chicken and rice soup by substituting noodles for rice (can use brown rice as it is healthier).
Make it Dairy free - use nondairy ingredients such as plant-based milk, vegan or coconut butter or olive oil (for making the cream of chicken), vegan cheese, and coconut cream cheese.
If you’re lactose intolerant some hard and matured cheeses such as parmesan can be added instead as it contains very little or some no sugar lactose in them.
No bacon option - don’t like bacon? Leave it out completely or just use to serve on individual portions. As a tasty substitution I recommend adding fried onions, croutons, fried mushrooms on top.
You can still achieve the thick creamy texture if you use heavy cream, and more cream cheese, cheese. Simmer the soup a little longer until it's thickened but be careful not to boil the cream as it may curdle. The starch from noodle cooking will also help to thicken the soup quite substantially.

Recipe

Crack Chicken Noodle Soup Recipe

This is the Crack Chicken Noodle Soup - it is delicious, cozy and hearty soup that is so simple to fix. The whole family will enjoy and you'll want to make it again and again.This homemade soup is made with lots of fresh chunky veggies, shredded chicken, and secret ingredient here - Cream of Chicken Soup. This comforting creamy chicken noodle soup will keep you cozy during the cold Fall evenings.

Course Soup

Cuisine American

Keyword best crack chicken noodle soup, crack chicken, creamy chicken noodle soup, gluten free chicken noodle soup, the best crack chicken noodle soup

Prep Time 10

Cook Time 35

Total Time 45

Servings portions

Calories 488kcal

Author Julia | The Yummy Bowl

Ingredients

2 medium boneless skinless chicken breasts or thighs cooked and diced or shredded
1 ½ cup homemade condensed chicken soup
1 cup milk
6 cups low-sodium chicken stock
½ cup chopped celery
2 medium carrots sliced
1 teaspoon packet ranch dressing
12 slices of bacon + more for garnish
1 ½ cups shredded sharp cheddar cheese
¾ cup cream cheese
8 oz. thin spaghetti uncooked, GF if preferred
1 handful of green onions or scallions for garnish

Instructions

In a medium skillet, heat vegetable oil (I used grapeseed oil due to its high smoke point) and add roughly chopped bacon. Cook until done, drain, and set aside.
In a large pot or dutch oven, over medium-high heat, combine cooked, pulled, or diced into cubes chicken, celery, carrots, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and add bacon. Stir and cook on medium heat. Take it to a boil and then reduce the heat to low. About 20 minutes in total.
Throw in your noodles, sharp cheddar cheese, and simmer until spaghetti noodles are almost cooked. Add some boiled water, if needed.
Garnish with freshly chopped green onions, crispy bacon, and serve with freshly baked bread. Delicious!
I hope you and your family will enjoy this Creamy Chicken Noodle soup!

Video

Notes

Make my easy Homemade Cream of Chicken Soup recipe instead of buying from he store.
Avoid overcooking the noodles. Cook the noodles until almost cooked and remove the soup from the heat. The noodles will continue to cook in the hot soup.
Don’t overseason the soup - depending on the chicken broth and cream of chicken soup you’ll be using it is very easy to add too much salt especially without tasting the soup first. Taste the soup multiple times during cooking and only add salt and pepper towards the end.
Chicken broth matters - this gives the soup the main flavor along with the cream of chicken soup. Make sure the one you are using is true and tested and of the best quality.
If the noodles were cooked in the soup, it is best to consume the soup within 24 hours. If at the stage of making, you know you want to keep it refrigerated for days, do not cook the pasta directly in the soup. Cook it separately and then add it to the soup. This way it will not thicken the soup so much.
Store this creamy chicken soup in the fridge, in the same pot you cook it in, or in an airtight container. It should last for 3-4 days.

Nutrition

FAQs

Is crack chicken supposed to be watery?

Once the soup is cooked it should be on the thicker side. But as the noodles sit in the soup, they will become bigger and the starch from these will naturally thicken the soup.

The longer you store the soup, the thicker it gets, To thin it out add more water, milk or chicken broth.

Can you reheat crack chicken noodle soup?

For reheating, take a smaller pot and reheat on the stove until piping hot.

Naturally the soup will be thicker after refrigerating and you may need to add some extra liquid to thin it out.

For reheating individual bowls, simply microwave bowl of soup for a couple of minutes.

Can I use another type of noodle?

Sure, for this chicken noodle soup shorter pasta works very well too. Rotini, fusilli, penne, rigatoni all taste great in this creamy soup.

Why is it Called Crack Chicken?

Once upon a time, there was a famous seasoning blend for chicken - it was called crack chicken. Later, the name evolved into dishes mainly consisting of chicken, bacon, ranch seasoning, and cheese.

Now all these ingredients combined in one will most probably have crack chicken somewhere in the recipe name.

This offers an amazing way to repurpose leftover rotisserie chicken.

More Soup Recipes

If you enjoy soups and one-pot meal recipes, try these similar hearty soups next time.

ALL DINNER recipes.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe has been adapted from My Incredible Recipes

The post Crack Chicken Noodle Soup appeared first on The Yummy Bowl.

Chicken Tortilla Soup (With Rotisserie Chicken)

Julia | The Yummy Bowl — Fri, 12 Jan 2024 21:31:21 +0000

Chicken Tortilla Soup serves as the ideal effortless weeknight dinner. Packed with shredded chicken, corn, beans, and homemade tortilla strips, this soup constitutes a satisfying meal on its own. It's a comforting, substantial, and hearty option.

What's even more convenient? Similar to our Taco Soup and Chicken Chili, this Chicken Tortilla Soup Recipe effortlessly comes together in a single pot.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Soup base - use regular or low-sodium chicken broth combined with canned diced tomatoes (or Rotel with chilies) or fire-roasted tomatoes to form the base. You can elevate the taste by infusing various spices or a homemade taco seasoning blend.
Crispy toppings - add texture and flavor with crispy tortilla strips. Make them by cutting corn tortillas into thin strips, frying until crispy, and then seasoning with a dash of salt. You can, of course use the store-bought tortilla strips if in a pinch.
Protein - this version of Tortilla soup spotlights chicken. Opt for chicken breasts for a traditional taste or explore options like skinless chicken thighs or shredded chicken for diversity. I like to use rotisserie chicken.
Vegetables - enhance the broth with onions, garlic, and jalapeños. Customize your soup with preferred veggies; while corn and tomatoes are suggested, red peppers or celery can also enhance the flavors. Adding black beans (or pinto beans) contributes to the soup's heartiness and satisfaction.

Adjust spice levels. Craving some heat? Incorporate additional jalapeños into the mix to spice things up according to your preference.

Instructions

For Chicken Tortilla Soup:

Saute aromatics. Heat oil in a pot over medium-high heat. Sauté chopped onion, garlic, until the vegetables become tender.

Add veggies, legumes and tomatoes. Add corn, beans, chili powder, tomato paste, cumin, crushed tomatoes, salt, and chicken broth to the pot. Bring the mixture to a boil and let it simmer for 10 minutes.

Add chicken. Add cooked chicken (rotisserie chicken) and let it simmer for another 10 minutes. Then, add lime juice to the soup.

Serve. Serve the soup accompanied by tortilla strips, avocado pieces, fresh cilantro, and lime wedges.

To Make Crispy Tortilla Strips:

For Pan Frying:

Heat a pan over medium-high heat with ¼ cup of oil.
Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary. It takes just a couple of minutes for tortillas to brown and become crisp.
Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.

For Baking Tortilla Strips In The Oven:

Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
Spread the coated strips in a single layer on a cookie sheet.
Bake them at 350˚F for approximately 15 minutes until they turn crispy.

Tips

Utilize leftover chicken. Have a rotisserie chicken loitering in your fridge? Perhaps some leftover chicken breasts waiting to be used? Repurpose your leftover chicken to create a fresh batch of Chicken Tortilla Soup.
Optional garnishes for the soup include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro. For smoother melting, allow cheeses to reach near-room temperature and grate it from a block.
You can use frozen or fresh corn instead of canned corn.
For a creamy soup, add a couple of tablespoons of cream cheese at the end.

📋 Season according to preference. Depending on the tomatoes and broth you'll be using, add salt to taste towards the end.

Serving Suggestions

This chicken tortilla soup pairs wonderfully with a zesty cabbage slaw or a vibrant corn salad. Additionally, consider serving it alongside simple cheese quesadillas for a satisfying and complementary meal combination.

Freezing And Storing Instructions

To Store. Keep your leftover soup, excluding the toppings, stored in an airtight container in the fridge. It will maintain freshness for 3-4 days.
To Freeze. To store for a longer period, freeze your soup in an airtight container for up to two months. When ready to consume, allow it to thaw in the refrigerator overnight. Reheat the soup by bringing it to a boil in a saucepan.
To Make Ahead. The broth develops richer flavors the longer it melds together. Leftovers? Prepare a sizable batch of tortilla soup in advance and relish it for lunch throughout the week.
Prepare the crispy tortilla strips ahead of time, even a few days in advance. Consider making extra as they serve as excellent snacks. They store well for days!

Toppings

Fresh: Lime juice, cilantro, red onion.
Creamy: Cotija or shredded cheese, sour cream, avocado.
Other favorites: Guacamole, pico de gallo, Mexican cabbage slaw, corn on the cob.

More Mexican Inspired Recipes

For more one pan recipes, browse through our One-Pot Casserole archives.

Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup serves as the ideal effortless weeknight dinner. Packed with shredded chicken, corn, beans, and homemade tortilla strips, this soup constitutes a satisfying meal on its own. It's a comforting, substantial, and hearty option.

Course Soup

Cuisine American

Keyword chicken tortilla soup, chicken tortilla soup recipe, tortilla soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 428kcal

Author Julia | The Yummy Bowl

Ingredients

For Tortilla Soup

1 tablespoon olive oil
1 cup onion finely diced
3 teaspoon garlic minced
1 tablespoon tomato paste in a squeeze tube, good quality
1 cup cooked or canned corn
1 15 oz crushed tomatoes or Rotel tomatoes with chilies
1 15 oz black beans drained
5 cup chicken broth
1 pound rotisserie chicken or any precooked chicken shredded or cut into thinner strips, cubes
1 teaspoon chili powder or for not spicy use smoked paprika
1 teaspoon ground cumin
2 teaspoon freshly squeezed lime juice
1 medium jalapeno (optional) seeded and chopped if you want extra hot

For tortillas:

6-8 Corn tortillas 6’’ cut into ¼ ‘’ strips
¼ cup oil of choice

For Serving:

Cilantro
Avocado
Lime wedges

Instructions

For Chicken Tortilla Soup

Heat oil in a pot over medium-high heat. Sauté chopped onion, garlic, until the vegetables become tender.
Add corn, beans, chili powder, tomato paste, cumin, crushed tomatoes, salt, and chicken broth to the pot. Bring the mixture to a boil and let it simmer for 10 minutes.
Add cooked chicken (rotisserie chicken) and let it simmer for another 10 minutes. Then, add lime juice to the soup.
Serve the soup accompanied by tortilla strips, avocado pieces, fresh cilantro, and lime wedges.

To Make Crispy Chicken Tortillas

Heat a pan over medium-high heat with ¼ cup of oil.
Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary.
Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.

Notes

For baking tortilla chips in the oven: Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
Spread the coated strips in a single layer on a cookie sheet.
Bake them at 350˚F for approximately 15 minutes until they turn crispy.
To Store. Keep your leftover soup, excluding the toppings, stored in an airtight container in the fridge. It will maintain freshness for 3-4 days.
To Freeze. To store for a longer period, freeze your soup in an airtight container for up to two months. When ready to consume, allow it to thaw in the refrigerator overnight. Reheat the soup by bringing it to a boil in a saucepan.
To Make Ahead. The broth develops richer flavors the longer it melds together. Leftovers? Absolutely delightful! Prepare a sizable batch of tortilla soup in advance and relish it for lunch throughout the week.
Prepare the crispy tortilla strips ahead of time, even a few days in advance. Consider making extra as they serve as excellent snacks.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Chicken Tortilla Soup (With Rotisserie Chicken) appeared first on The Yummy Bowl.

Creamy Potato Mushroom Soup (Gluten Free)

Julia | The Yummy Bowl — Sun, 12 Feb 2023 18:08:09 +0000

Potato Mushroom Soup is loaded with earthy mushroom flavors, it's creamy and so easy to DIY from scratch. A simple gluten-free mushroom soup, that comes together on the stovetop within 30-35 minutes.

The best soup to cozy up during the cold fall season.

This soup is creamy and thick but not thick as my Gluten-free Cream of Mushroom that can be enjoyed both as a soup and gravy-like sauce to serve with Pork Chops. If you like this soup to be on the thicker side, I provide some options on how to do it as well.

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Why It's Yummy

It got all the flavors of cream of mushroom soup. If you’re looking for ultimate comfort food, I got you covered. This potato mushroom soup is loaded with your favorite mushrooms (we like portobello, baby Bellas or a mix of wild mushrooms), hearty potatoes, cream, and aromatics.
Quick and easy recipe. This tasty homemade soup is simple to throw together, with minimal mess, and you need just 30-35 minutes to make it from scratch.
Customizable. Make it light and vegetarian or for a hearty meal, add your favorite protein and extra veggies. We love adding baked or skillet-fried tender chicken pieces, ground chicken/beef/pork, rice, and more veggies. Make it as thick or thin as you'd like.
If you are looking for more soup recipes, be sure to check out my light Chicken Kale Soup, veggie-loaded Minestrone, and Olive Garden's copycat recipe Zuppa Toscana.

Ingredients

Mushrooms - You could use any mushrooms in this recipe. I like the earthy flavors, size, and taste of portobellos (you can dice the big one's into smaller pieces), shiitake, white button mushrooms, or baby bella mushrooms, which are also called cremini mushrooms. I prefer using fresh but frozen is ok here too. Let them come to room temp first.
Onion and garlic - both fresh not canned. In theory, you can make this recipe without garlic, but you have to use onions in this case. These aromatics are the foundation of great flavor in soups. For the onion, brown/yellow, shallot, or sweet onion are fine.
Potatoes - cut roughly into medium chunks. All-purpose potatoes such as Russet, red potatoes, or sweet potatoes will work delicious in this recipe.
Heavy Cream - Heavy cream, also known as whipping cream, adds a delicious flavor and creamy texture. Substitutions include: half and half, coconut milk but the broth will be thinner.
Broth - to keep it healthy, use low-sodium vegetable broth or water.
Optional mix-in - this soup is on the thicker side but not as thick as condensed soup that is made with flour. The fastest way to thicken a soup is to use a cornstarch slurry. It’s made with equal amounts of cornstarch (1 tablespoon) and water (1 tablespoon). Stir in the slurry at the end of cooking and allow the soup to thicken (normally, this should happen quite fast).

Instructions

Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned.

Add in garlic and saute for 30 seconds more until it becomes fragrant.

Add in mushrooms, and season with salt and black pepper. Cook until they are softened and browned.

Set aside. If you wish more flavor, add 1-2 tablespoons of butter in addition.

In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender.

Don't pour the water out.

Add the cooked mushroom onion mix, milk, and cream.

Take it to a boil and reduce the heat to medium-low, simmer for 10-15 minutes until the soup thickens.

Try not to boil the cream.

Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and homemade gluten free garlic bread.

📋 JULIA'S TIP If you like the soup to be thicker, you can mash half of the potatoes until chunky and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

More alternatives to thicken the soup: add cheddar, parmesan.

Or when sauteeing mushrooms add 1 tablespoon of butter and 1 tablespoon of flour and stir until flour is incorporated in the mixture.

Is Cream Of Mushroom Soup Gluten Free?

Cream of mushroom soup is usually made with flour and gluten-free flour just like I used in my GF Condensed soup.

For this particular soup recipe, we don't need it to be as thick, and heavy cream is more than enough to create a thicker silky smooth texture.

Make It Healthier

Heavy cream - substitute with plant-based alternatives such as soy cooking cream or coconut cream. Taste will be different but equally delicious. I do love the complexity and taste of coconut cream in here and you can even make it taste more Thai-style by adding 2 tablespoons of red curry paste/kaffir leaves/lemongrass stalks in addition.

Potatoes have a high dietary glycemic load that may cause a blood sugar spike. Instead of regular potatoes, try healthier variations - sweet potatoes (although, both have very similar nutrients) or butternut squash.

Instead of store-bought broth, you can make your own vegetable stock, or use a low-sodium broth instead. Check the packaging that there are no unnecessary ingredients added + GF certified label.

For the veggies, organic options are always great if they are accessible of course. If possible, buy seasonal produce from your local farmers' market. You get the best deals and produce, at the same time supporting local businesses.

Variations

Vegan mushroom soup. You can make this delicious soup without the cream and no milk. Use plant-based substitutions (coconut, almond, soy or oat milk) and if you like coconut cream, use it instead of the heavy cream here.
Great use for frozen veggies. Use your favorite fresh or frozen veggie blend.
We like to add fresh leeks, carrots, and celery for additional depth of flavor and nutritious fiber. Check your local grocery store for pre-diced veggies, typically called mirepoix, to save you some prep time.
Protein. To make it hearty, add pre-cooked chicken tenders, ground chicken, baked chicken breast, pork, and hamburger meat to your soup. To cut down the prep time, use rotisserie chicken (just make sure it is certified GF) or pre-cooked chicken pieces from the store.

Serving Suggestions

Potato mushroom soup is a great starter or light main dish that goes with any side you like.

We love to serve it with lots of fresh herbs (dill or parsley), grated parmesan cheese, garlic bread, breadsticks, gluten free croutons, garlic bread.

In addition, you can never go wrong with roasted veggies:

Tips

Be generous with seasonings. Potatoes and mushrooms need basic salt and black pepper but more dried herbs or paprika wouldn't hurt either.
This soup is not as thick as my GF cream of mushroom soup. If you like the soup to be thicker, with an immersion blender or in a food processor, puree half of the potatoes until chunky or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
Another way is you can add butter and flour while sauteeing the vegetables (similar to creating a roux).
More alternatives how to thicken the soup: towards the end of cooking stir in parmesan cheese or cheddar cheese and let it melt. Or serve the cheese for individual portions.
Always dissolve the cornstarch in cold water first before adding it to the soup. The soup should not be boiling or too hot as the cornstarch may become lumpy.
I used fresh mushrooms and potatoes here but you can do frozen produce. Frozen fruits and veg are just as nutritious as their fresh alternatives.

Storing Instructions

To store. Let the creamy soup cool and store it in the fridge in an airtight container for up to 3-4 days. The soup may separate slightly but after reheating it should be just fine.

To reheat. Over the stovetop or individual portions in the microwave.

The soup is best and fresh as soon as prepared, and I do not recommend freezing creamy soups.

Can This Soup Be Prepared Ahead of Time ?

You bet! Just like with my healing Carrot Soup, this soup tastes so much better on the next day!

If you want to make it easier, you can cook onions, garlic and mushrooms, potatoes, all separately, a day before.

Let everything cool and keep everything in separate storage containers in the fridge until ready to use. Up to 2-3 days.

Related: Pasta Fagioli Recipe

FAQs

How can I make my mushroom soup better?

Things like dried Italian seasonings, spices, red chili flakes, bay leaf, better than bouillon will make any dish more flavorful.

How do you thicken creamy mushroom soup?

If you like the soup to be thicker, with an immersion blender or in food processor, puree half of the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

More Mushroom Recipes

Recipe

Creamy Potato Mushroom Soup (Gluten Free)

Potato Mushroom Soup is loaded with mushroom flavor, creamy and so easy to DIY from scratch. It's an easy mushroom soup that is gluten-free and comes together on the stovetop within 35-40 minutes. He best soup to cozy up during the cold fall season.

Course Main Course, Soup

Cuisine American, European, international

Keyword cream, creamy, easy, mushrooms, quick, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 459kcal

Author Julia | The Yummy Bowl

Ingredients

10 oz fresh mushrooms baby bella, portobello
1 ½ lb medium all-purpose or russet potatoes
1 cup heavy cream at least 30% fat
1 cup full-fat milk
2 tablespoon olive oil
1 cup water or vegetable broth
1 heaping teaspoon of garlic minced
½ cup brown onion finely diced
salt to taste
black pepper to taste
1 teaspoon fresh dill or parsley for serving chopped

Instructions

Heat the oil in a large skillet over medium-high heat. Saute onion until it becomes slightly browned. Add in garlic and saute for 30 seconds more until it becomes fragrant.
Add in mushrooms, season with salt and black pepper. Cook until they are softened and browned. Set aside.
In a large pot or dutch oven, over medium heat, boil the potatoes with 1 cup water or broth until fork tender. Add the cooked mushroom onion mix, milk, and cream. Take it to a boil and reduce the heat to medium low, simmer for 10-15 minutes until soup thickens. Don’Try not to boil the cream.
Serve with fresh parsley, spring onions or dill, crusty bread, breadsticks, dinner rolls, croutons, and garlic bread. If you like the soup to be thicker, you can mash half fo the potatoes until chunky or stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Video

Notes

To store. Let the creamy soup cool and store it in the fridge in an airtight container for up to 3-4 days. The soup may separate slightly but after reheating it it shoudl be just fine.
To reheat. Over the stovetop or individual portions in the microwave.
The soup is best and fresh as soon as prepared, and I do not recommend freezing creamy soups.
This soup is not as thick as my Gluten Free Cream Of Mushroom Soup. If you like the soup to be thicker, with an immersion blender or in a food processor, puree half of the potatoes until chunky or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Potato Mushroom Soup (Gluten Free) appeared first on The Yummy Bowl.