My Mom’s Lentil Soup

My Mom’s Lentil Soup

This hearty soup is my mom’s recipe. It kind of reminds me of an Irish stew, my reason for sharing this in a series of St. Patrick’s Day recipes. You could easily eliminate the sausage and make this vegan. Either way, this soup is flavorful and feels like a hug!

My Mom’s Lentil Soup

Category: ENTREES, Soups & Stews

My Mom’s Lentil Soup

Ingredients

  • 1 large sausage link, cut into bite size pieces (About 2-3 cups. You can use any sausage you like. I usually use beef, but chicken sausage would well, too)
  • 2 bay leaves
  • Sea salt & pepper to taste
  • 6 cups of chicken broth
  • 1 cup lentils (I usually use green lentils)
  • 3 carrots, chopped into bite size chunks
  • 3 celery stalks, chopped
  • 1/2 onion, chopped
  • 2 medium potatoes, chopped into bite size chunks
  • Juice of 1/2 lemon
  • Chopped parsley for garnish

Instructions

  1. Put everything in a large stock pot, except the potatoes & lemon.
  2. Bring to a boil and reduce to a simmer for 30-40 minutes. Add the potatoes and return to a boil. Simmer for another 15 minutes, or until the potatoes are tender.
  3. Just before serving add the lemon juice. Garnish with chopped parsley.

Notes

You could easily make this vegan, by taking out the sausage and using vegetable broth, instead of chicken broth.

http://michellesipsandsavors.com/my-moms-lentil-soup/

Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

ENTREES

We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup.  I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it was way further back than that. This soup requires stretchy pants, a fire & a comfy chair. Enjoy!

Old Fashioned Chicken Soup

Category: ENTREES, Soups & Stews

Servings: 12 Servings

Old Fashioned Chicken Soup

Ingredients

  • For Chicken Stock:
  • 2 boneless chicken breasts and 4 boneless chicken thighs
  • 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
  • For Soup:
  • 1/2 onion, chopped
  • 3 ribs of celery, chopped
  • 3 carrots, chopped
  • 4-5 potatoes, chopped
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 16 oz package of extra wide egg noodles
  • Italian parsley for garnish

Instructions

  1. Cover chicken and vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is tender.
  2. Remove chicken and let cool. Remove vegetables used to make the stock and discard. Strain broth and return to stock pot with one bay leaf. Continue to simmer.
  3. Add the chopped vegetables and tomatoes (the entire can of tomatoes - no need to drain) to the broth. Add salt and pepper to taste. Simmer on low heat for 20-25 minutes. This should give the vegetables time to cook & soften a bit.
  4. Now, add your noodles. Simmer on low heat for an additional 20-30 minutes.
  5. While the noodles are cooking, shred the cooled chicken. Add to pot continue simmering.
  6. Soup is done when veggies and noodles are soft and tender.
  7. Serve soup with a bit of chopped parsley on top.
http://michellesipsandsavors.com/old-fashioned-chicken-soup/

Chicken Pozole

Chicken Pozole

ENTREES

It’s cold outside! This spicy soup is both comforting and fresh! From the rich red broth, the crisp toppings, to the tender shredded chicken, this hearty soup will warm your soul. 

Chicken Pozole

Category: Soups & Stews

Servings: 8-10 Servings

Chicken Pozole

Ingredients

  • For Chicken and Stock:
  • 2 chicken breasts and 4 chicken thighs (on the bone & w/skin)
  • 1 carrot
  • 1/2 onion (save other half for later use)
  • 1 celery stock
  • Salt & Pepper to taste
  • For Finishing Soup:
  • Other half of onion, chopped
  • 2 minced garlic cloves
  • Olive oil
  • 1 14.5 oz can of Mild Enchilada Sauce
  • 1 small can of chopped green chilies
  • 1 tsp each of chili powder, cumin and cayenne
  • 30 oz can of White Hominy
  • 1 tsp of Mexican oregano
  • 1 cup roughly chopped cilantro
  • 3-4 thinly sliced radishes
  • 1/2 red onion, chopped
  • 1-2 avocados, sliced
  • Limes

Instructions

  1. Cover chicken & veggies w/water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
  2. Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
  3. Add a 14.5 oz. can of mild red enchilada sauce, and 1 tsp each of chili powder, cumin & cayenne to the broth
  4. Shred the cooled chicken while the broth simmers
  5. Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Continue simmering for 30-40 minutes.
  6. Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
  7. Serve in a bowl & squeeze a quarter lime on top & indulge!
http://michellesipsandsavors.com/chicken-pozole/

 

Social media & sharing icons powered by UltimatelySocial
Pinterest
Pinterest
Instagram