Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.
This is an easy way to jazz up a cheap top ramen and make it a little healthier. I saw this idea on pinterest so figured I’d share with you all. So next time you are time crunched for lunch and feel like soup, give this a shot. I’d love to hear all the things you like to add to yours, Enjoy!
Ingredients
1 package Chicken Top Ramen
2 cups baby spinach, washed and chopped
Directions
Boil 2 cups of water. Once a boil is reached add your noodles and cook for 1 minutes.
After 1 minute of cooking add spinach and boil for additional minute or two. Do not cook the noodles over 3 minutes. I like mine only cooked for 2.
Pour in a bowl and enjoy, mine was super hot when I took pictures because I didn’t want to let it cool before I ate it
I love chowder, seafood and soup so when my husband told me he would make anything for dinner for my birthday I said how about Seafood Chowder!! This recipe is easy and delicious. We served it with a nice big loaf of crusty bread, which was excellent dipped in the broth.
If you have never made chowder before this is the perfect beginners recipe. Just follow the steps and you will have an excellent dish you will be proud of. This recipe is easily doubled for a larger group.
I’d love to hear what seafood options you choose to add to this, Enjoy!
This classic seafood chowder from Nova Scotia is delicious and could be a side or as a main. FrenchToasty.com has lots of soup recipes.
Ingredients
1/4 cup butter
1 medium onion (diced)
2 stalks celery (diced)
2 medium potao (peeled and diced)
1 pint water (or chicken broth)
1 1/2 teaspoon dried basil
1 1/2 teaspoon Oregano
1 1/2 teaspoon celery salt
1 tablespoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt (optional)
1-2 drop Tabasco
1/2lb white fish (cod, sole or your favorite white fish)
1/2lb crab, shrimp, scallops, lobster (canned or fresh, add atleast 2 of these)
1/2 cup heavy cream (I used heavy whipping cream because I couldnt find just heavy cream and it was good)
2 litres whole milk
Note
This soup is more flavorful the next day. Do all the steps and then refrigerate overnight. After refrigeration cook on low for 45-60 minutes. Do not allow the chowder to boil. Plus if this is for entertaining take the stress off yourself and prepare the day before the party.
Water is traditionally used in chowders but the chicken broth makes it more rich.
You will notice that the spices sit on top of the chowder. Give a quick stir before dishing up and you will get the right amount of spice.
Directions
Step 1
In a large dutch oven melt the butter over medium heat and saute the onions and celery, until soft for a few minutes.
Step 2
Add the potato and then add enough water(or chicken broth) to barely cover. Cook the potato until just barely tender.
Step 3
Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce. It will look like alot of spices but don't worry it's delicious.
Step 4
Layer the fish and shellfish on top of the vegetables. Add the rest of your water or broth to cover. Cook only until fish barely flakes.
Step 5
Now add the cream and milk. If you think you are going to run out of room them skimp on the milk NOT the cream.
Step 6
Allow the chowder to warm through. Keep on a bare simmer until serving.
Growing up I always looked forward to Thanksgiving, family and great food can’t be beat. This is a great dish to have with your Thanksgiving dinner. The color is beautiful and will match all fall decor you have out at this time. I had never had butternut squash soup before so I had nothing to compare it to, but I thought it was great. You want to make sure you like butternut squash because that is mostly what you taste in this, but it is excellent if you adore squash.
I hope that everyone has an excellent holiday. I would love for you all to share your favorite Thanksgiving dishes. Happy Thanksgiving!
This rich and creamy soup is perfect on a chilly fall evening and a great addition to your Thanksgiving menu. FrenchToasty.com has lots of soup recipes.
Ingredients
1 large butternut squash (roasted, then cubed)
1 granny smith apple (peeled and chopped)
1 small onion (chopped)
1 cup apple cider
2 cups water
2 teaspoons chicken bouillon
extra virgin olive oil
2 garlic cloves (smashed)
salt & pepper
4 tablespoons butter
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Optional
1 8oz package cream cheese (Don't use if using half & half)
1/4 cup half & half (Don't use if using cream cheese)
Note
This soup is a thick and creamy soup. If calorie conscious skip the cream cheese and use a little 1/2 & 1/2 instead.
Directions
Step 1
Preheat oven to 350 degrees. Clean your squash and cut in half. Rub each piece (flesh side up) with olive oil, salt & pepper and a smashed garlic clove and cook in the oven for 1 hour.
Step 2
Remove the squash from the skin and cube. Saute the squash and onion. Then add apple cider, water, chicken bouillon, chopped apple, nutmeg and salt & pepper into pan. Bring to a boil.
Step 3
Cook for 20 minutes, or until squash is tender.
Step 4
Puree soup in small batches in a blender or food processor until smooth. Be very careful, soup is very hot. (If using cream cheese add it to blender with soup, otherwise skip adding the cream cheese at all.)
Step 5
Add soup back to saucepan and heat through. Do not allow to boil. (if using half & half add to saucepan and stir until combined.)
I did take a couple recipes and mix them, so source is unknown.
Avgo-wha? Pronounced Ah-vo-go-lemen-oh. This is a classic Greek dish that highlights the mixture of lemon, eggs and hot broth. Some people like bits of chicken and some prefer rice over orzo but the key to this soup is the egg-lemon mixture that you temper before adding to pot. Temper means to slowly add the hot broth to the egg-lemon mixture by consistently whisking. You can ask your little helper to whisk while you slowly add the broth a spoonful at a time. This step can be tricky but if executed correctly it will make your soup excellent. Make sure not to bring the soup to a boil once the egg mixture has been added to prevent the eggs from scrambling.
My mother in law and her husband went to Greece a few years ago, and they fell in love with Greek food. I had never really had Greek food but we went to a cute little Greek Restaurant by our house with them and I sampled all kinds of delicious food, Avgolemono being one of them. Knowing that it was one of her favorite things I decided to make it when they came over the other day for her birthday. We had an excellent meal and watched our Seattle Seahawks beat the New England Patriots, perfect birthday for her, Greek food and Seahawks!
This soup is a classic Greek soup that is a chicken flavored soup with lemon and egg. FrenchToasty.com has lots of soup recipes.
Ingredients
2 tablespoons olive oil
1 cup onion (chopped)
2 carrots (finely chopped)
2 stalks celery (finely chopped)
6 cups water (sub chicken broth and omit the chicken base)
5 teaspoons chicken base
1 cup orzo
3 tablespoons lemon juice
2 eggs
fresh chopped parsley (for garnish)
Optional
1lb chicken breast (skinless, cooked and diced)
Note
I omitted the chicken when making this but chicken is excellent in it. You could also use rice instead of orzo if you prefer. I also chose to add the carrot and celery as per a review from someone from Greece.
Directions
Step 1
Heat the olive oil in a medium pot over medium-high heat and saute the onions, celery and carrots for 4-5 minutes.
Step 2
Once onions are translucent add the water and chicken base and bring to a boil, turn down to a simmer and let simmer for as long as you want. 15 minutes-2 hours. Add a dash of salt to taste.
Step 3
Bring a pot of water to a boil and cook orzo according to package. Probably about 10 minutes.
Step 4
Beat the eggs in a bowl and add the lemon juice to the eggs. Whisk constantly and temper the eggs very slowly but adding a spoonful at a time of the simmering soup until the lemon-egg mixture is just as hot as the soup but be careful to not scramble the eggs by adding to much of the soup at once.
Step 5
Turn the soup off and whisk the soup with one hand while you pour the hot lemon-egg mixture in with your other hand. Serve immediately and garnish with parsley.
My family is getting sick, so my husband requested chicken noodle soup. This is a classic soup that everyone goes to when they are not feeling the greatest, but it’s also great for a chilly day to warm up. Served in our new Buddha bowls that we got for Christmas. They are great and have a little handle to hold.
A classic chicken noodle soup is also great for little ones. My daughter loves to eat the carrots and noodles by them self and tosses them in her mouth as fast as she can chew. I hope you and your little ones can enjoy a chilly day with this soup or as a way to comfort your family if they are feeling under the weather.
Classic Chicken Noodle Soup
Time: 15 minutes
Servings: 4
Ingredients
4 cups chicken broth or water and bullion
2-3 carrots, chopped into bite size pieces
2 stalks celery, chopped
1 cup broccoli florets, cut very small (optional)
2 cups egg noodle
1 chicken breast, cooked and shredded (optional)
salt & pepper to taste
2 T fresh parsley, chopped for topping
Directions
Bring broth to a boil. Add veggies and egg noodle. Cook according to noodle package, probably 8-10 minutes.
I love soup, no matter what the weather is, I’m always up for a bowl. Living in the pacific northwest when a rainy day comes along I think…what kind of soup should I make today? This is a great recipe for fall and winter, when you want to curl up and have something warm in your hand and your tummy.
Broccoli Cheddar Soup
4 servings
Total Time 1 hour
Ingredients
2 cups broccoli, chopped into bite size pieces
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 tablespoons butter
2 cups chicken stock or 2cups water with 2 tsp bouillon
1 1/2 cups milk
1/2 cup flour
1 cup grated cheddar cheese and a little extra for additional topping
salt and pepper to taste
shredded carrots for topping
Directions
Melt butter in pot over medium heat. Add onions and celery plus a pinch of salt and pepper and cook until soft.
Add garlic, cook for an additional minute or two.
Add broccoli and cook for one minute and then add chicken stock and cover.
Bring to a boil, and cook until the broccoli is soft.
Whisk together four and milk until combined.
Add this mixture to the pot and stir gently.
The soup will thicken. Once it’s thick and creamy looking, add the grated cheese and salt and pepper to taste. (I like to add a few pieces of uncooked broccoli at this point, so I have some pieces that are firm)
Scoop into bowls and add shredded carrots and extra shredded cheese if wanted.
Enjoy!
With shredded carrots and extra cheese on top.
Close-up
Best served with a loaf of artisan bread, try the jalapeno cheddar, yummy!
Since I’ve stopped eating beef, I’ve had to give up chili because most people use ground beef in their recipes. When I came across this recipe I knew I had to try it, with a few minor alterations it became my go to vegetarian chili. It is amazing and you wouldn’t even know that it’s meatless. My husband who is a meat eater, loves this chili and always requests me to make it, as long as I include corn muffins on the side.
I went to a friends house the other evening for a Washington Huskies game and everyone loved it, none of them are vegetarians. So if I can get a large group of meat eating men to enjoy a healthy veggie chili then I bet your family will love this, give it a shot and you won’t be disappointed.
Ingredients
2 tablespoons olive or vegetable oil
1 medium yellow onion, chopped
1 large red pepper, chopped
1 large green pepper, chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, minced
1 cup vegetable stock/broth
1 (32 ounce) can crushed or chopped tomatoes (crushed makes chili thicker, I prefer the chopped so it’s not as thick)
1 (14 ounce) can black beans
1 (14 ounce) can red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot sauce, several drops
1 teaspoon coarse salt
Toppings
8 ounces pepper jack or Mexican cheese
Scallions, white and greens, chopped
Sour Cream
Tortilla chips for dipping
Directions
Over moderate heat, add oil to a deep pot and combine onion, peppers and garlic. Saute for 3-5 minute to soften vegetables.
De-glaze pan with broth, add tomatoes, black beans, red kidney beans and stir to combine.
Season chili with cumin, chili powder, hot sauce and salt. Simmer on low heat for 10 minutes, or as long as you want.
Serve bowls of chili with toppings, or any toppings you like. Place bowls on charger plates piled with tortilla chips.
Soup is the one comfort food I always turn to. A broth base bean soup is on my list of favorites. This tastes similar to a classic bean and bacon soup. It even tastes better the second day. The flavors increase the longer it sits. It didn’t last longer then 2 days but I’m sure if would have been even more flavorful the 3rd day. I think this soup would freeze well.
Tuscan White Bean Soup
Ingredients
2 teaspoons olive oil
1/2 cup chopped prosciutto, ham or bacon (approximately 2 ounces)
1 c. chopped onion
3/4 c. chopped celery
3/4 c.chopped carrot
1 or 2 garlic cloves, minced
1 cup water
1 can cannelloni beans, drained
2 bay leaves
1 can (16oz) fat-free, less-sodium chicken broth
2 tablespoons fresh parsley, minced
1/4 tsp black pepper
Directions
Heat oil in a large pot over medium heat. Add prosciutto and saute for 2 minutes.
Add onion, celery, carrot and garlic, saute 2 more minutes or until soft.
Add water, beans, bay leaves and broth. Bring to a boil and partially cover, reduce heat and simmer for 30 minutes. (the longer you simmer, the more depth the flavor)
Add parsley and black pepper. Cook for 1 minute and discard bay leaves.
Serve with some nice crispy bread. I made a loaf of Artisan Bread that I rolled in Tuscan spices. Yum!
Print recipe
