We’re headed to New Orleans soon and it reminded me to share this recipe. This recipe is super simple and so satisfying. You can use frozen shrimp and okra, so you can make any time of year. Enjoy!
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 medium onion, chopped
- 3 stalks of celery, chopped
- 1 bell pepper, chopped
- 4 cloves of garlic, minced
- 1 TBS creole seasoning
- 1 (28 oz) can of diced tomatoes
- 2 cups of rich chicken stock
- 2 links of andouille sausage cut into bite size pieces
- 1 lb medium gulf shrimp, peeled & deveined (fresh or frozen)
- 1-2 cups of okra cut into bite size pieces (fresh or frozen)
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 TBS gumbo file
- White rice
- Parsley or thyme for garnish
- In a large cast iron pot, make your roux with the flour & oil. Stir constantly with a wooden spoon until the roux is a dark golden brown (takes about 20-30 minutes).
- Add in vegetables to the roux and sauté for 2-3 minutes. Then add garlic & sauté until fragrant. Add in creole seasoning and sauté for a minute or so.
- Add the tomatoes & chicken stock and bring to a simmer.
- Add in remaining ingredients (except gumbo file). Simmer for 30 minutes, stirring occasionally.
- Serve in bowls with a large spoonful of rice. Garnish with parsley or thyme.
- Note: Salt and pepper is really not needed. The creole seasoning & sausage add the needed saltiness.
This is a delicious & simple soup that can be made as a vegan version. It’s very satisfying and a great addition to your soup repertoire. Who else loves cozy soups?
- 1 TBS olive oil
- 1 small white onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, peeled and minced
- 6 cups chicken or vegetable stock
- 1 (15 oz) can diced tomatoes
- 1 1/2 cups orzo pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 4 cups loosely-packed spinach
- Sea salt & pepper, to taste
- Parmesan cheese for garnish
- Heat oil in a large stock pot over medium-high heat. Add onion & sauté until soft. Add carrots, celery & garlic and sauté until garlic is fragrant.
- Add stock, tomatoes, orzo & spices. Stir to combine. Bring to a simmer, stirring occasionally. Add sea salt & pepper, to taste.
- Reduce heat to low and simmer for 10 – 15 minutes, stirring occasionally, until the pasta is al dente.
- When ready to serve, ladle a portion in a bowl and add spinach on top and gently stir in. I always add the spinach into each individual serving so it stays fresh & bright.
- Serve warm. Garnish with Parmesan cheese, if desired.
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!
You could easily make this vegan, by taking out the sausage and using vegetable broth, instead of chicken broth.
- 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
- Put everything in a large stock pot, except the potatoes & lemon.
- 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.
- Just before serving add the lemon juice. Garnish with chopped parsley.
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
- 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
- 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.
- 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.
- 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.
- Now, add your noodles. Simmer on low heat for an additional 20-30 minutes.
- While the noodles are cooking, shred the cooled chicken. Add to pot continue simmering.
- Soup is done when veggies and noodles are soft and tender.
- Serve soup with a bit of chopped parsley on top.
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.
- 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
- Dash of cayenne
- 1 - 2 TBS Better than Bouillon Chicken has
- Salt to taste
- 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
- Cover chicken & veggies w/salted water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
- Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
- Add a 14.5 oz. can of mild red enchilada sauce and the chili powder, cumin & cayenne to the broth
- Shred the cooled chicken while the broth simmers
- Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Add salt & chicken bouillon, to taste. Continue simmering for 30-40 minutes.
- Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
- Serve in a bowl & squeeze a quarter lime on top & indulge!
We are still suffering from cedar fever over here, so I immediately thought of this Moroccon soup. I recently had a version of this brothy loveliness at a cute little restaurant up in Blanco, Tx. I did some research and “HARIRA” is a traditional SPICY MOROCCAN SOUP served to break a period fasting. I’m serving it to get us well, plus I just love lentils!!!! I also added grilled chicken sausage (Thanks hubs!)
Spicy Moroccan Soup w/Grilled Chicken Sausage
Recipe inspiration from Epicurious. Original link: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira/amp
- 1 onion, chopped
- 4 celery stalks, chopped
- 4 large carrots sliced in circles
- Sea Salt to taste
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 bunch parsley, chopped (reserve a bit for garnish)
- 1 bunch, cilantro, chopped (reserve a bit for garnish)
- 1 (15 oz) can crushed tomatoes
- 2 (32 oz) containers of chicken stock (reserve 2 cups)
- 1 cup dried green lentils
- 1 (15 is) can chick peas
- Sea Salt & Pepper
- Finishing liquid:
- 2 TBS butter
- 2 TBS flour
- 1 egg
- Juice of 1 lemon
- Grilled Chicken Sausage (I used Chef Aidells Smoked Chicken & Apple Sausage)
- Sauté onions and celery in olive oil until slightly brown. Add remaining ingredients, except lentils & chick peas. Simmer for 25 minutes.
- Add the lentils & chick peas, and additional salt & pepper, to taste. Continue simmering for 20-25 minutes.
- Now make the finishing liquid by making a roux with the flour & butter in a small sauté pan. Cook the roux for 5 minutes on medium low heat. Set aside.
- Whisk the egg & lemon juice into the 2 reserved cups of chicken stock. Now add the roux & whisk, thoroughly. Stir the mixture into the soup. Return to low boil, and simmer the soup about 5 minutes more.
- Top each bowl with several slices of grilled chicken sausage.
- Garnish with the remaining cilantro and parsley.