Category Archives: Soup

Chicken Pot Pie Soup

My wife came home from work the other day, and I always pose the question, ‘what did you eat for lunch today?’. Often times she brings in my leftovers from the previous day, however I know that she is not one that favors the whole idea of leftovers, unlike myself who can manage to eat leftovers the following day for lunch, and heck for dinner for that matter, and repeat.  When she had mentioned she had chicken pot pie soup, I was a bit intrigued. For one, I have never thought of combining those ingredients into a soup, but I sure do love chicken pot pie, and turkey pot pie for that matter.  Chicken pot pie just screams comfort food to me, and as she said her cafeteria’s version was really horrible, I decided to up the ante and give her my take on chicken pot pie soup. Trust me, she loved it, and so did I.

Chicken Pot Pie Soup

Let’s get started.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 1/2 tbsp salt
  • 1/2 tbsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all purpose flour
  • 1 whole leek, thinly sliced, washed
  • 1 large carrot, diced
  • 3 ribs of celery, diced
  • 1 whole onion, diced
  • 4 cloves of garlic, minced
  • 1 ear of corn
  • 3 medium sized yukon gold potatoes, diced
  • 1 cup of frozen peas
  • 1 pint half and half
  • 4 cups of chicken stock
  • 5 sprigs of thyme
  • 3 sage leaves
  • 1 sprig of rosemary
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten
  • Additional salt and pepper to taste

I know, it sounds like a lot, and it is, but this will feed a very hungry family, for a few days, and it goes great during these early, cold fall days we have been having in Wisconsin.

Start by heating your oven to 425 degrees. Add the chicken to a baking tray, and season liberally with salt and pepper.  Roast the chicken until it registers 165 degrees, then remove and let it cool.

During this time, prepare all of your ingredients.

To a large stock pot, melt the butter on medium heat. Add the olive oil, then toss in your leek, carrot, celery, garlic, and onion. Give a good stir, and cook for about 5 minutes. Add in the flour, and give another good stir, making sure to get all of the vegetables coated in the flour. Cook for a few minutes, then add in the half and half. Cook for about 5-7 minutes or until the mixture begins to thicken. I love this process.

During this time, remove the crispy skin from the chicken pieces and nibble on them if you want. Otherwise, call your kids into the kitchen and have them snack on it.

Remove the chicken from the bone, and coarsely  chop into bite sized pieces.

Add in the chicken, and  the corn cob that you removed the corn from.  Add in the potatoes as well.

How to make chicken pot pie soup

Next add in the chicken stock, give a good stir and season with a pinch or two of salt and cracked black pepper.  Stir, and bring to a simmer.

Once the potatoes are tender, about 25 minutes or so, add in the fresh herbs, making sure you tie them together. This is referred to as a bouquet garni.  Toss in the corn and peas as well. Reduce the heat to low.

During this time, cut your puff pastry into circles, as many as you desire, and lightly brush with egg wash. Cook according to the directions.

Once the puff pastry is cooked, remove from the oven and set aside.

Now the fun part, to eat.

Remove the bouqet garni from the soup, along with the corn cob, and discard.

Taste, and season with any salt and pepper.

Ladle the chicken pot pie soup into your soup bowl, and top each bowl with the puff pastry.

This chicken pot pie soup is flipping awesome. It’s everything you want in a bite of food, and is thinner in consistency, making this soup something to be reckoned with. AND DON’T EVEN GET ME STARTED ON THE PUFF PASTRY TOPPING! I could probably eat a whole sheet of those.

Give this recipe a shot if you are looking for some truly comforting soup. Hope you enjoy! By the way, if you don’t have puff pastry, go ahead and top with some cooked pie dough or something other.

 

Carne en su Jugo

There’s your Spanish lesson for the day. Carne en su jugo basically translates to meat in its juices. A little known fact that I took many, many years of Spanish and really only use it when ordering at my local taco shop. Many of the waitresses there actually go at me with the Spanish language right off the bat, that I actually have no idea what they are saying, and then I have to speak in English. Oh well, at least I try, right?

I first game across this dish when eating in Dallas, and was completely blown away. It basically is slow cooked meat, in its juices (obviously) that is paired with cooked bacon, and pinto beans. The one I had in Dallas was cooked in a tomatillo, jalapeño, and cilantro broth, almost like a chili verde, so I thought I would jazz it up a bit and go with a deeper beef base and utilize chipotles in adobo sauce rather than the one I experienced in the past. Let’s just say as the one in Dallas was good, this one was awesome, and it’s down right comforting.

Carne en su Jugo Recipe

Let’s get started.

Ingredients:

  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • 1/2 tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste

Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.

Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef.  Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce  the heat to a simmer. Cook for about 45 minutes.

How to make Mexican Carne en su Jugo

During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.

Now onto plating.

Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.

Dig in.  This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

Carne en su Jugo

I wanted another bowl, but I refrained from doing so. Let’s just say this will be packed for lunch for the week, if it lasts that long. Give this one a shot, it’s really, really good, and perfect on this long winter we have been having. I hope you enjoy!

Carne en su Jugo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • ½ tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste
Instructions
  1. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.
  2. Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef. Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce the heat to a simmer. Cook for about 45 minutes.
  3. During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.
  4. Now onto plating.
  5. Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.
  6. Dig in. This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

 

Egg Drop Soup

I remember back in high school, a buddy of mine would always be making egg drop soup. I do not ever recall trying it however, but I watched him make it and was blown away as to how easy it was to make, at least for a high school kid. He simply heated up some sort of canned stock in a bowl in the microwave, beat an egg, and drizzled the egg into the hot broth. Genius, right? Typically this soup is served in your standard Chinese American restaurants, however the simplicity of ingredients actually make this a super simple, and hearty soup to make.

Egg Drop Soup

Let’s get started.

Ingredients:

  • 4 cups of chicken stock
  • 1/2 bunch of green onions, finely chopped
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 2 whole eggs, beaten
  • 1/2 tbsp soy sauce, optional
  • salt, to taste
  • cracked black pepper to taste

Reserve a quarter cup of the chicken stock and set to the side.

Add the remaining stock to a small pot, and bring to a simmer.  Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.

Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.

Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.

How to make egg drop soup

Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.

[videojs mp4="http://www.simplecomfortfood.com/wp-content/uploads/2014/01/eggdrop.mp4" width="320" height="240"]

When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.

The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.

Egg Drop Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups of chicken stock
  • ½ bunch of green onions, finely chopped
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 2 whole eggs, beaten
  • ½ tbsp soy sauce, optional
  • salt, to taste
  • cracked black pepper to taste
Instructions
  1. Reserve a quarter cup of the chicken stock and set to the side.
  2. Add the remaining stock to a small pot, and bring to a simmer. Season with a pinch or two of salt, the same with the cracked black pepper. Stir, then add in the soy sauce and sesame oil.
  3. Add the remaining chicken stock to a small bowl, then stir in the corn starch, and stir until it dissolves.
  4. Pour the corn starch slurry into the stock, and give a good stir. This will thicken the stock a bit.
  5. Slowly stir in the egg, and using a fork, stir in one direction. Continue stirring and let the eggs set.
  6. When you are ready to serve, ladle in the egg drop soup into your serving bowl, and top with a generous amount of green onions.
  7. The soup has velvety strands of egg, which are not very apparent in my picture (but trust me they are there), and the small amount of sesame and soy sauce balances this stock out just right. That along with the green onions make this a very comforting bowl of soup.

 

 

French Onion Soup

Every year that I am able to cook beef around the holiday season, I get excited, not only because we get to enjoy some beef, but I know that I will have some leftover beef for simple sandwiches, or probably one of my favorite soups, the french onion soup. A few years back, I had family members come over after Christmas day to play games, and to eat some more. It seems that it how it goes with my extended family around any holiday, and I am perfectly content with extending the party over the course of several days. Board games, a continuous fire in the fire place, and lots of food and fun. It was then when I threw together a French onion soup that was to die for. This year, I decided to make the same soup using some leftover New York Strip roast that I had made for Christmas.

This soup is really satisfying, and I cannot just stop at one bowl.

French Onion Soup Recipe

Let’s get started.

Ingredients:

  • 5 large onions, thinly sliced
  • 2 tbsp unsalted butter
  • pinch of sugar
  • pinch of salt
  • pinch of cracked black pepper
  • 8 cups of beef stock
  • 2 cups thinly sliced cooked beef
  • 1/3 cup of sherry cooking wine
  • 1 sprig of fresh thyme
  • 2 cloves garlic, minced
  • 1 French loaf, cut into 2 inch rounds
  • olive oil
  • 1 whole garlic clove
  • Gruyere cheese, or good Alpine-style cheese, shredded
  • additional salt and pepper, to taste

Start by caramelizing your onions. If you have a mandolin, use it to thinly slice your onions. Heat a large skillet, and toss in the butter, cooking on medium heat. Add in all of the onions, and stir. About ten minutes into cooking, toss in the pinch of salt, pepper, and sugar. Stir, and cook until the onions caramelize, about 30 minutes. Reduce the heat if you have to, to prevent burning.

Next get a soup pot on medium heat, and add in the stock, two cloves of minced garlic, thyme, and a pinch of salt and pepper. Toss in the caramelized onions, and give a good stir. Bring to a light boil, then add in the sherry cooking wine. Cook for about 30 minutes.

How to make French onion soup

When you are ready to prepare the soup, preheat your oven to 400 degrees. Brush some olive oil onto each side of the French bread slices. Depending on the size of your bowl, you can get away with one or two croutons. Cook the bread until golden, then remove from the oven, and rub a clove of garlic onto the top and bottom of each slice.

Ladle the soup into your French onion soup bowls. If you do not have  them, don’t worry, as you can most likely use a microwave safe bowl as well, and substituting the oven for the microwave. Add the crouton to the bowl, and top with a generous amount of cheese. It’s all about the cheese, is it not? Place into the oven (or microwave), and cook until the cheese is nicely melted.

Remove, and dig in. Keep in mind this soup is going to be very hot. Now I have never been a fan of soggy bread, but whoa, in this soup it is just the best thing on Earth!  Take a bit of the bread, and scoop down into the onions and beef, and trust me, you will get cheese in every bite. I ate this soup for three days straight, and I’m still thinking about it to this day. Oh yeah, have fun scraping every little bit of cheese from the spoon. That’s my favorite part!