This recipe for spicy chicken soup is one of my favorite chicken noodle soup recipes. I need to be honest and admit to you that it takes a little bit of time to prep because there are so many vegetables in it but it's well worth it.

This spicy chicken noodle soup brings back so many memories! First of all, I love ordering Mama Mandola’s Sicilian chicken soup at Carrabba's Italian Grill.

I have made this Carrabba's chicken soup recipe for years. I have a funny story about it below. But I did stop making it for a few years. Last December, something reminded me about this recipe so I made it again. I ended up eating it for days after we had to put our beloved dog, Charley, to sleep. I can't even tell you how much it brought me comfort.

I didn't have to cook dinner, I would just defrost the container from the freezer and just eat it. It had starch, protein and vegetables and while I was in the thickest part of my grieving, I was well nourished.

Years ago, when I made this chicken noodle soup for dinner, Curtis, my husband, refused to eat it. I probably shouldn't even tell you this story but we laugh about it now. After I finished making it, I put a lot of it away in the refrigerator and left just enough for the both of us to eat in the soup pot.

If you see other recipes online for this Sicilian chicken soup, they will tell you to cook the soup with the whole chicken in the pot for two hours+. The whole chicken falls apart and that's exactly what happened. Curtis went to make himself a bowl for dinner and in the ladle was a neck bone.

He freaked out and said, I'm not eating this! I was so upset, I had worked so hard on making this dinner. I packed it all up and brought all of the soup into work the next day. Everyone LOVED this chicken noodle soup.

One of my co-workers asked, “can Curtis refuse to eat more of your food so we can get more of your cooking, Julie?” LOL Take it from 18 of my former co-workers, this Sicilian chicken soup tastes good!

By the way, I'll show you how to make this spicy chicken noodle soup and you don't have to cook the entire soup for 2+ hours.

Why chicken noodle soup is the best

Chicken noodle soup is the best because it's pure comfort food. You can't go wrong with chicken noodle soup. Doesn't it bring back childhood memories for you? I love a good bowl of spicy chicken noodle soup any day of the year!

How chicken soup is made

Chicken noodle soup is usually made with a whole chicken. Most chicken soup recipes use a whole chicken and a few different vegetables. You'll want to add the chicken and vegetables to a large soup pot with water. Bring the soup to a boil and then lower the heat to a simmer. I let it simmer for 1.5 hours.

Can chicken soup be frozen?

Yes, I freeze the leftovers and when I'm craving some comfort food like chicken noodle soup, I defrost it in the microwave and then heat it up, add Parmesan cheese on top and enjoy!

When I freeze soup, I put one or two portions in each container so I only defrost what I need. Be sure to put the name of the recipe and the date (with the year!) on a label on all of your containers so you can easily identify each container. It usually keeps just fine in the freezer for a few months!

Which pasta for chicken soup?

You can use any pasta you like for chicken soup! I love curly egg noodles and even bow ties. For this spicy chicken soup recipe, I love to use the small tube shaped pasta also known as ditalini pasta.

How to make spicy chicken soup at home

How to make spicy chicken noodle soup

First, you do some prep work cutting up vegetables. The vegetables are:  onion, celery, carrots, bell peppers and potatoes. Take the whole chicken and remove the giblets. Add the chicken, vegetables and water to a soup pot. Bring the pot to a boil and then skim the foam from the soup. I use a spoon to do that.

Add the parsley, garlic, salt, pepper and crushed red pepper to the soup. Then, reduce the heat and simmer for 1.5 hours. You'll want to remove the whole chicken from the spicy chicken noodle soup, I use turkey lifters to remove the chicken easily.

Allow the chicken to cool and then cut it up with a knife. While the soup is cooking, you'll want to use another pot to boil your favorite pasta noodles for the soup.

I'll share the instructions on how to make this Sicilian chicken soup again below with step by step photos:

Chop the onion.

Dice the celery.

Dice the carrots.

Dice the bell peppers. You can totally use red bell peppers if you like them better.

Chop the potatoes into cubes.

Chop the parsley and garlic.

Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.

Add the chopped vegetables: onion, celery, carrots and bell peppers.

Next, the potatoes.

Add the canned tomatoes along with the juices.

Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.

Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).

Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.

Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through. (I usually flip the chicken over in the pot halfway through using big tongs.)

In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions.

Drain and set aside.

Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.

Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.

Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly. Serve the soup with chicken, pasta and parmesan cheese.

I can't even say enough…how luxuriously comforting this soup is. I love the spiciness from the black pepper and the crushed red pepper. (If you have little ones, you can totally omit the crushed red pepper and use less black pepper.) The cut up chicken stays intact and the pasta al dente when I keep the chicken and the pasta separate from the soup if I'm storing the leftovers in the refrigerator.

You have to make this soup!

And I have to mention, today, Curtis eats this soup!

Now tell me, have you made chicken noodle soup before? Are you going to make this recipe for spicy chicken soup?

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Sicilian-Style Spicy Chicken Noodle Soup

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Ingredients

• 1 large yellow onion chopped
• 3 celery diced
• 3 carrots peeled and diced
• 2 green bell peppers cored and diced
• 3 medium baking potatoes such as russet, peeled and cut into 1/2 inch cubes
• 1 14.5-ounce can diced tomatoes, including the juice
• 1 whole chicken about 4 to 4.5 pounds, giblets removed
• 1/2 cup chopped fresh flat-leaf parsley
• 8 garlic cloves chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons crushed red pepper optional
• 8 ounces ditalini pasta
• Parmesan cheese for serving

Instructions

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

Notes

If you’re storing your leftovers in the fridge, I like to save the soup separate from the chicken and the pasta and when I go to reheat it, I add the chicken and pasta to the bowl.

If you’re storing your leftovers in the freezer, add the chicken and the pasta to the soup and then portion into containers. Label the containers with the date and the recipe name. I use the defrost function on my microwave and then heat on 100% power. (Sometimes after defrosting, I will add additional water to the soup before heating on 100%.) Add parmesan cheese and enjoy when you’re craving soup!

Other Chicken Soup Recipes

Homemade Chicken and Noodles 
Chicken Tortilla Soup

Other Soup Recipes

Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup

Other Whole Chicken Recipes

Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken

The post Sicilian-Style Spicy Chicken Noodle Soup appeared first on The Little Kitchen.

This slow cooker lasagna soup is so wonderful and perfect for fall and winter, as the weather is getting cooler, I will be making this recipe a bunch of times!

My friend, Gina's new cookbook was recently released called Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.

It's gorgeous!! It's a great resource: Gina shares 140 recipes that are quick and easy to make as well as slow cooker meals. I love slow cooker meals!

She has tons of tips on how to stock your pantry for fast and slow cooking as well as secrets for using your slow cooker!

Recipes in the Skinnytaste Fast and Slow cookbook that I want to make: Avocado Toast: 5 Ways, Pasta E Fagiloi, Cold Peanut-Sesame Chicken & Sprialized Cucumber Noodle Salad, Egg Roll Bowls (an egg roll in a bowl!), Pizza-Stuffed Chicken Roll-Ups, Perfect Medium-Rare Roast Beef in the Slow Cooker, Baked Fish and Chips, Banana Pudding Cups and Vanilla Bean Cheesecake Shooters. (Yes, this list is huge!)

Cook the chicken sausage along with onion and garlic.

Add the chicken, broth, water, marinara (I used store bought so I could make prep super easy), parsley, bay leaves and pepper.

Mix up ricotta and parmesan cheeses and the fresh parsley.

Refrigerate and this will be the topping for your soup!

Once the soup is mostly cooked up, you're going to add the spinach and the broken up lasagna noodles.

Let it cook for another 30 minutes.

Top with the cheese topping, more mozzarella cheese and freshly chopped basil!

This soup is soooo good! You will love it. It's so easy to make and the flavor, it's loaded. One of my new favorite soups, you guys!!!

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Slow Cooker Lasagna Soup

Servings 6

Ingredients

Topping

• 1/2 cup part-skim ricotta cheese
• 3 Tablespoons freshly grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley

Soup

• Cooking spray or oil mister
• 14 ounces sweet Italian chicken sausage casings removed
• 1/2 onion chopped
• 2 garlic cloves chopped
• 3 cups reduced-sodium chicken broth
• 2 cups marinara sauce homemade (see Skinny Scoop) or store-bought
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• Freshly ground black pepper
• 2 cups baby spinach chopped
• 6 ounces lasagna noodles broken into small pieces
• 6 Tablespoons shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil
• Freshly ground black pepper

Instructions

For the topping:

• In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.

For the Soup:

• Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to bread the meat into small pieces as it browns, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, the marinara sauce, parsley, bay leaves, and pepper to taste.
• Cover and cook on high for 4 hours or on low for 8 hours.
• About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked, about 30 minutes.
• Divide the soup among 6 bowls and top each with 2 tablespoons of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.

Notes

 Time-Saving Tip: Using a mini chopper or food processor saves time in the kitchen. I keep mine on my counter to slice and dice all my vegetables.

 

 

from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka with Heather K. Jones, R.D.

Disclosure: I received a copy of the cookbook from the publisher. All opinions are my own.

The post Slow Cooker Lasagna Soup appeared first on The Little Kitchen.

Can we just all agree that soup heals the body and the soul? I feel like soup when I'm sick or even when I'm having a bad day. Soup heals all, right? I eat soup all year long…it doesn't matter how hot it is. I think the craving for soup when I'm sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.

I have been dealing with some crazy health issues for the last few months. I wrote a little bit about it when I shared these chicken wings. I ended up not having an upper endoscopy but a bronchoscopy because a CT scan showed a lot of pneumonia going on in my lungs. And then 6 weeks ago, I ended up in the hospital.

I have a huge appreciation for nurses, nurses who go above and beyond every day. And I have a greater appreciation for what it's like to be a patient in a hospital. This was my first time in the hospital and my first time in an ER. You don't know how it is until you experience it, it's one of those things and until you understand how to navigate pushing the button to get the nurses' attention, asking for medications including pain medications.

When I was in the hospital, they told me it would take a full two months before I would get a definitive answer on what I have…on what was causing my persistent cough and trouble breathing. And now, we're almost six weeks in and the medications they gave me are working. Thank goodness for that. Sorry for being cagey about what I have…I will probably share once I get word they are 100% sure.

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!

It has so much flavor and and it's so soothing! I have been wanting to make a homemade or copycat version at home for some time now!

Imagine how excited I was when I made this vegetable soup and it tasted sooo good!

There's a lot of chopping involved but it's worth it.

I cut the cauliflower up into tiny pieces.

And I was so happy to find wax beans at my grocery store. You can use green beans if you can't find them though.

And tons of swiss chard…

The zucchini and the tomatoes are my favorite parts of this soup!

Cook the barley with vegetable broth first and then set aside. This takes about 10 to 15 minutes. Be sure to watch this because the broth evaporates!

Then, cook the red pepper and onions in olive oil.

Add garlic and continue to cook.

Then, add cauliflower, wax beans and chickpeas. Chickpeas are one thing I added that are not in the Panera vegetable soup. I decided to add them when developing this soup and loved the texture it adds to the soup. You can omit them if you would like.

Next add tomatoes, remaining vegetable broth and water.

Add the herbs and spices.

And then, bring the soup to a boil. Once it boils, reduce to a simmer and cook for at least 15 minutes.

Add the cooked barley, swiss chard and the zucchini. Cook for a few more minutes.

Serve the soup with a scoop of pesto. This is totally optional. (You can use store bought or homemade pesto, here's my favorite recipe.) My friend, who used to work at Panera, told me that people often requested the soup without the pesto. Even better, the soup is vegan if you omit the pesto.

So there's my version of the Panera vegetable soup. It is so comforting but it's not heavy. It's so perfect for when you want soup even though the weather is warm. And perfect even when the weather is cold.

I love freezing soup…I froze a bunch for when the craving sets in, I just reheat and I have a meal all ready to go!

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Panera Garden Vegetable Soup with Pesto Recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• three 14-ounce cans vegetable broth or 6 cups homemade
• 1/2 cup pearled barley
• 2 Tablespoons olive oil
• 1/2 onion peeled and diced (about 3/4 cup)
• 1/2 red pepper diced (about 1/2 cup)
• 2 large garlic cloves minced
• 1/2 head of cauliflower cut into florets (about 2 cups)
• 8 ounces wax beans or green beans ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
• 16 ounce can chickpeas rinsed and drained
• 28 ounce can Tuttorosso diced tomatoes
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large swiss chard stems remove stems and chop (about 2 cups)
• 2 small zucchini diced (about 2 1/2 cups)
• store-bought or homemade pesto optional, for serving

Instructions

• In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
• Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
• Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
• Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.

The post Panera Vegetable Soup appeared first on The Little Kitchen.

I love cauliflower so much…I'm so obsessed with it. But I haven't blogged many cauliflower recipes…not sure why! At parties, when there's a vegetable tray, I eat all of the cauliflower. I love to roast it and I love to have it in stir fries. Curtis on the other hand, he kind of turns his nose up at it. I don't know why…I can't understand it. He LOVES vegetables but he doesn't get my obsession with cauliflower!

I was so excited to receive a copy of Ree's cookbook…The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper. I actually contribute to her blog too…check out my posts here.

But she didn't ask me to review the cookbook, I requested a copy from her publisher and was thrilled to start making recipes from it!

skillet lasagna for dinner tonite! From Ree's @thepioneerwoman cooks dinnertime (latest cookbook!) ???????? #thepioneerwoman #dinner #instagood

A photo posted by Julie Deily (@thelittlekitchn) on Oct 15, 2015 at 7:19pm PDT

Back to this soup…with tons of cauliflower in it!

First cook some bacon!

Then, the onions.

Add the cauliflower.

In a separate pot, melt butter.

Make a roux.

Then add in milk, here's where I changed it up a little bit. I used almond milk instead.

Back in the other pot with the cauliflower.

Use an immersion blender to blend the soup.

Be careful and don't get soup all over your kitchen!

It's just the two of us so whenever I make soup, we have a ton leftover, I always freeze it for quick lunches and dinners!

And guess what? I couldn't get over how much Curtis loved this soup! I think he was as surprised as I was! I loved it too. And I love that almond milk works in this soup! I'm going to keep trying to cook and bake more and more with it!

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Cheesy Cauliflower Soup Recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 4 thin slices bacon cut into small pieces
• 1 large onion finely diced
• 1 cauliflower head cut into small florets
• 1/2 teaspoon Cajun spice more to taste
• 1/2 teaspoon black pepper more to taste
• 8 cups low-sodium chicken broth
• 4 Tablespoons 1/2 stick butter
• 1/4 cup flour
• 2 cups whole milk I used almond milk!
• 1 cup half-and-half
• 1/4 cup sour cream
• 3 cups grated Monterey Jack cheese more to taste
• 2 Tablespoons minced parsley
• kosher salt to taste optional

Instructions

• In a large pot, fry the bacon pieces over medium-high heat until crisp.
• Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pot to the stove, leaving the bacon bits to the side for now.
• Add the onion to the pot and cook over medium-high heat, stirring continuously, for 3 to 4 minutes, or until translucent.
• Add the cauliflower, sprinkle with the Cajun spice and pepper...
• And cook for 3 to 4 minutes more, or until the cauliflower starts turning golden brown.
• Pour in the broth, stir, and reduce the heat to a simmer. Cook for 15 minutes.
• Next, use an immersion blender...
• To puree the soup slightly, or all the way, if you prefer. (Or use a regular blender and puree the soup in batches; don't fill more than halfway when the soup is hot!)
• In a separate saucepan or skillet, melt the butter over medium heat. Sprinkle in the flour...
• And whisk to form a roux for about 2 minutes...
• Then pour in the milk. Cook, whisking continuously, until the mixture becomes thick, about 4 minutes. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the partially pureed soup.
• Turn the heat to medium-high and bring the soup back to a boil for 3 to 5 minutes to thicken it.
• Reduce the heat to low and add the sour cream and cheese. Stir until fully melted.
• Finally, stir in the parsley. Taste and adjust the seasonings, adding salt if desired.
• And serve it piping hot in a bowl!

Notes

from The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond

Disclosure: I was sent a review copy of Ree's cookbook for the purpose of review. All opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Cheesy Cauliflower Soup appeared first on The Little Kitchen.

I'm all giddy thinking about sharing this recipe with you. This is another installment on my project with McCormick Gourmet. Thinking about what kind of recipe I wanted to make with farm-to-table ingredients and pairing with their high quality spices, I immediately thought of wonton soup. It's officially Fall and even though it's still warm here in Florida, I'm ready for soup. Okay, let's face it, I can have soup year-round.

I remember my Mom making wonton soup for us when I was a kid and how comforting it was. I would cut the wontons with the edge of my spoon and eat the dumpling part first and leave the “pasta” in the bowl and eat that last.

Although, this is a little different from the recipe she would make for us and a little non-traditional, it has so much flavor, it's very filling; good enough for a meal but not overfilling and full of fresh ingredients. It will make you feel good to make and eat. The wonderful thing about this recipe is you can switch out the fresh produce for what's in season and what you have on hand that's fresh. 

I used cabbage for the filling but you can use shredded Brussels sprouts if that's what you have on hand.

For the soup, I used escarole lettuce but you can use romaine lettuce or even sliced mushrooms if that's what you have. And instead of broccoli, you can use cauliflower or kale. The sky's the limit on what you can do as far as fresh produce in this soup!

Traditional wontons have a pork filling but I opted for a mixture of ground pork and shrimp. You can go all the way pork, all the way shrimp or mix it up like I did.

I smashed the shrimp with the side of my knife and then chopped it up.

Here's the line-up for this recipe: McCormick Gourmet Ground Ginger, Ground Coriander Seed, California Garlic Powder and Ground Cayenne Red Pepper. These are quality spices…a little bit goes a long way.

Add all of the filling ingredients along with the spices, salt and pepper.

And seriously, just use your hands to mix the filling up.

All done.

Add 1/2 tablespoon of filling to the middle of the wonton shell.

Fold up the opposite corners to meet.

I pat around the filling to make sure there are no air bubbles when you cook them.

A little easier to see.

Using your thumbs and fingers, pinch the wonton shell.

Pinch, pinch…

Pinch.

See my hands?

Almost done.

See how easy it is?

And I always say, when you turn it upside down, it looks like a ghost!

Doesn't this look like fun?

I boil them in small batches, 6 to 8 at a time for 4 minutes.

The soup broth is easy, it's chicken broth with McCormick Gourmet Ground Ginger and Ground Cayenne Red Pepper.

And guess what? These freeze rather nicely! Freeze them on a baking sheet in one layer and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer!

It's so warm and comforting. The little bit of Ground Cayenne Red Pepper gives the broth a nice little kick. The veggies in the soup make you feel good. This dinner was a winner in Curtis' book. Love love love, I hope you try this soon!

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Pork and Shrimp Wonton Soup with Broccoli and Escarole Recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

Wonton Filling

• 1/2 pound ground pork
• 1/2 pound shrimp peeled, deveined and washed, smashed and chopped
• 2/3 cup chopped small green cabbage
• 2 green onions sliced thin (divided in half)
• 1/4 teaspoon McCormick Gourmet Ground Ginger
• 1/4 teaspoon McCormick Gourmet Ground Coriander Seed
• 1/2 teaspoon McCormick Gourmet California Garlic Powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• wonton wrappers
• 8 to 10 cups low sodium chicken broth
• 1 tablespoon sesame oil
• 1 teaspoon McCormick Gourmet Ground Ginger
• one or two pinches McCormick Gourmet Ground Cayenne Red Pepper optional
• broccoli cut into florets
• sliced escarole or romaine lettuce

Instructions

• Add wonton filling ingredients to a medium-sized mixing bowl and mix together, you may have to use your hands.
• Add water to a medium-sized pot and bring a boil. Add chicken broth, sesame oil, ground ginger and ground cayenne red pepper to a large pot. Turn on low heat.
• Add 1/2 tablespoon filling to the middle of a wonton wrapper, fold so it's a triangle. Flatten out to ensure there are no air bubbles when boiling. Using your fingers and thumbs, pinch the wrapper shut.
• Boil wontons 6 to 8 at a time for 4 to 5 minutes. Remove with a slotted spoon and portion out to bowls for serving.
• Increase heat of the broth to high and allow to boil for about 5 minutes. About one or two minutes before ready to serve, add broccoli and green onions.
• Ladle broth over wontons and serve topped with escarole.

Notes

Freezing Tips: Freeze the filled wontons on a baking sheet in one layer for at least 20 minutes (not touching). and then place them in a zippered plastic bag and date it with a permanent marker. You can boil them straight from the freezer! When boiling them, add 1 or 2 minutes to the cook time for the wontons.

from The Little Kitchen

Disclosure: This post by McCormick Gourmet. I’m thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.

The post Pork and Shrimp Wonton Soup with Broccoli and Escarole appeared first on The Little Kitchen.

It's no secret I love soup. Doesn't matter what time of year it is, I will eat it! When Christine and I were planning a way to surprise Katie (she's having her first baby next month!), all I could think of was broccoli. I know Katie loves broccoli…I was thinking about doing a quiche but when I thought of combining broccoli and cheese…I thought of Panera. I love Panera Bread's broccoli cheddar soup and thought maybe, maybe just maybe I can make a quick version of their soup.

Chop the broccoli into florets. I like big pieces of broccoli in my soup but if you like them smaller, feel free to chop them even smaller.

Prep the onions and the carrots.

I cook the onions and carrots in the melted butter.

After bringing the cream and broth to a boil…add potato flakes. This is my secret ingredients for soups lately. Love love this trick. It thickens it just a little bit and gives it a nice full flavor. Then, add the broccoli and the cheese.

And it's pretty darn close and so good! Serve with some bread or a salad and it's the perfect, quick and easy soup for busy families!

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Easy Broccoli Cheddar Cheese Soup Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 to 10 servings

Ingredients

• 1/4 cup 1/2 stick unsalted butter
• 1/2 small onion diced small (about 1/2 cup)
• 2 carrots peeled and diced small (about 1/2 cup)
• salt & pepper
• 1 quart plus 1 can 14.5 ounce chicken or vegetable broth
• 2 cups heavy cream
• 1/4 cup instant potato flakes
• 3 to 4 heads of broccoli cut into florets
• 3 cups grated sharp cheddar cheese plus more for topping

Instructions

• Melt butter in a large French oven over medium heat. Add carrots and onion and cook for 4 minutes. Add salt and pepper.
• Add chicken broth and heavy cream. Bring to a boil and allow to boil for 5 minutes.
• Add potato flakes and stir. Simmer for about 3 minutes.
• Add broccoli and cheese and return heat to medium and cook for another 10 minutes minutes. Season salt and pepper to taste. Serve topped with cheese.

And look at all of these wonderful recipes from a bunch of Katie's friends! Please stop by these wonderful blogs, Katie's other friends who are celebrating the impending arrival of Katie's first child! Love, love that everyone came together to make this a special day for Katie.

To Katie: I hope this was a surprise! Congrats to you!

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl's dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie's Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

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