Food Fun Family

The BEST Fall Soups – Delicious Dishes Recipe Party #136

Lolli — Tue, 09 Oct 2018 11:01:26 +0000

This may be an unpopular opinion in some parts, but I’ll take soup over pumpkin spice ANY day of the week. I LOVE soup.

I made a new soup last night (I plan on featuring on the blog soon) because I had been craving my creamy chicken poblano soup and had gathered all of the ingredients to make it, but the store was out of poblano peppers (a key ingredient! lol). So I decided to tweak another recipe and make a creamy chicken soup with rice. It was delicious!

What are your favorite soup recipes? We were impressed with the soup recipes that our readers have been sharing lately, and hand-picked a few of our favorites.

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Homemade Crusty Bread from Platter Talk

#2: Cute Turkey Brownie Cups from The Simple Parent

#3: Apple Cinnamon Muffins from My Boys and Their Toys

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Crock Pot Chicken Wild Rice Soup from Flour on My Face

Lois loved Slow Cooker Chicken Noodle Soup from The Simple Parent

Brett loved Instant Pot Minestrone Soup from Cooking with Curls

Keri Lyn loved Easy Lasagna Soup from Food Fun Family

Emily loved Sweet Potato Soup from Organized Island

Mary loved Chicken Florentine Soup Recipe from Must Have Mom

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Instant Pot Bacon, Corn, And Potato Chowder

Lolli — Sat, 09 Dec 2017 02:36:20 +0000

I’m excited to introduce you to my favorite way to cook dinner, and my new go-to cookbook, How To Instant Pot by Daniel Shumski. Workman sent me a copy to check out, and is partnering with me for a giveaway! Amazon affiliate links are used within this post.

I just got back from a family cruise this past week, and while I was enjoying all the food I could eat, prepared by someone else (I mean, is there anything better in life??) I had multiple conversations with my aunt about my love for my Instant Pot. I was a fast convert about a year and a half ago, when I got my Instant Pot pressure cooker, and I have convinced many friends and family members to get their own (I’m serious. If you don’t have one already, you should get one for yourself for Christmas).

The problem I’ve found with these new Instant Pot owners is that they have no idea how to use it or what to make in it. The documentation that comes with the appliance is sorely lacking in helpful information, and if you don’t have a next door neighbor to walk you through the functions and all of the buttons, well, it could be easy to get lost or overwhelmed.

I am so excited about my new cookbook – How to Instant Pot by Daniel Shumski!! Not only is it full of delicious recipes with beautiful photos, but it answers ALL of your Instant Pot questions. Chapter 1 is full of helpful hints, tricks, and how-tos, written in easy-to-understand terms. And then each recipe spells out exactly what buttons you push and when, taking the guess work out of cooking with the Instant Pot.

I was drawn to this recipe for Bacon, Corn, and Potato Chowder (I mean, doesn’t it look delicious??), so I whipped it up for dinner the other night. It did not disappoint! The whole family loved it!

Yum

Instant Pot Bacon, Corn, And Potato Chowder

Ingredients

4 slices bacon, halved crosswise to yield 8 short strips
1 small white or yellow onion, finely chopped
1 stalk celery, leaves discarded, coarsely chopped
1 pound unpeeled red potatoes, cut into 3/4-inch cubes
2 bay leaves
2 cups reduced-salt chicken broth
3 cups (from one 16-ounce bag) frozen corn kernels
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups whole milk
1/4 tsp hot sauce

Instructions

Line the bottom of the inner pot with the bacon. Press Saute and use the Saute or Adjust button to select the middle temperature ("Normal"). Cook with the lid off and use a silicone spatula or wooden spoon to move the bacon around occassionally so that it cooks evenly. Cook until the bacon is crisp, about 6 minutes.
Remove the bacon, leaving behind the fat. Allow the bacon to drain on a paper towel-lined plate until step 7.
With the Saute function and middle temperature ("Normal") still selected, add the onion and celery to the bacon fat. Cook with the lid off, stirring occasionally, until the onion and celery soften, about 5 minutes.
Add the potatoes and bay leaves. Wait a moment and then pour in the broth. (Adding the potatoes first lets the temperature in the inner pot cool down a bit so that steam doesn't woosh up when the broth is added). Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 1 minute.
When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked).
Remove the liid. Discard the bay leaves. Add the corn, thyme, salt, pepper, milk, and hot sauce. Press Cancel, then press Saute and use the Saute or Adjust button to select the lowest temperature ("Less"). Cook with the lid off, stirring occasionally, until the chowder is hot, about 5 minutes.
Chop the bacon. Add half of the bacon to the chowder and stir to distribute it; reserve the rest to use as a garnish.
Serve the chowder hot, garnished with the reserved bacon.

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Note: Bacon, Corn, and Potato Chowder will keep, in an airtight container in the refrigerator, for up to 3 days. To reheat, place the chowder in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.

I loved adding some Ritz crackers, crushed, to my chowder. I highly recommend it!

About the Cookbook

Master the revolutionary appliance that’s changing the way we cook!

The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Connect with the Book

Visit the Official Site
Interact with the book: Twitter | Instagram
Follow the publisher: Twitter | Instagram | Facebook
#HowtoInstantPot

Win a “Hands Off!!” Prize Pack

Just in time for New Year menu planning, one (1) winner will receive:

a copy of How to Instant Pot
a trivet set and potholders to safely serve your hands-off meals

Giveaway open to US addresses only.
Prizing and samples provided by Workman Publishing.
This giveaway will end on 12/21 at 11:59pm ET, after which a winner will be chosen at random and notified via email. Good luck!

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Comforting Soup Recipes – Delicious Dishes Recipe Party #88

Lolli — Tue, 03 Oct 2017 11:00:27 +0000

This week is the first week that we’ve felt any inkling of fall, and you know what that means? It’s soup weather!

I LOVE soup. And thankfully, so does my family. We have several favorite soup recipes, like Creamy Chicken Poblano Soup or Brazilian Chicken Soup with Rice or…our family’s #1 favorite soup: Tomato Basil Parmesan Soup.

What are your favorite soups? And which of our host favorite picks are you most excited to try?

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Caramel Apple Streusel Bars from That Skinny Chick Can Bake

#2: Pumpkin Pie Cupcakes from Cincy Shopper

#3: Peanut Butter Chocolate Chip Cookies from Tuxedo Cats and Coffee

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Spicy Harvest Butternut Squash Soup from Cooking in Stilettos

Lois loved Baked Zuppa Toscana Soup from The Bewitchin Kitchen

Brett loved Creamy Instant Pot Broccoli Cheese Soup from Living Life as Moms

Susan loved Instant Pot Creamy Verde Chicken Chili Recipe from This Mama Loves

Aly loved Salsa Verde Chicken Soup from Simply Stacie

Keri Lyn loved Hearty Pumpkin Potato Soup from Food Fun Family

Emily loved Creamy Red Lentil Roasted Carrot Soup from Jen Around the World

Mary loved Creamy Cheesy Broccoli Soup from Teaspoon of Goodness

Now let’s get this party started!

An InLinkz Link-up

Comforting Soup Recipes: Delicious Dishes Recipe Party #53

Lolli — Tue, 17 Jan 2017 12:00:30 +0000

Hi guys! Last week FLEW by, and I can’t believe it’s time for another Delicious Dishes recipe party! This week, in honor of the winter’s chilly weather, we’ve picked out a handful of delicious soup recipes from among the dishes that our readers (YOU!) have submitted to the party recently. They are amazing!

I just made a NEW over the weekend and can’t wait to share the recipe with you soon, but in the mean time, here are a couple of my personal favorite soups:

Instant Pot vegetable beef soup

Brazilian chicken soup with rice

Tomato Basil Parmesan Soup

And now for the recipes from YOU that stood out to us this week!

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Raspberry Lemonade Sugar Scrub Recipe from Our Family World

#2: Mini Chocolate Lava Cakes from More than a Mom of Three

#3: Chocolate Coffee Truffles from Cravings of a Lunatic

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Spicy Cauliflower Dill Soup from Hello Creative Family

Lois loved Loaded Mashed Potato Soup from Mommy Hates Cooking

Brett loved Philly Cheesesteak Soup Recipe from Ann’s Entitled Life

Susan loved Skinny Zuppa Tuscana Soup from Grounded and Surrounded

Aly loved Slow Cooker Hearty Steak and Pasta Soup from Hip Mama’s Place

Keri Lyn loved Crock Pot Cheesy Chicken Quinoa Soup from Flour on My Face

Emily loved Easy Chicken Enchilada Soup from She Saved

Mary loved Lasagna Soup from Cincy Shopper

Follow us along on our NEW Pinterest board. We pin all your amazing recipes!

Now let’s get this party started!

An InLinkz Link-up

Instant Pot Vegetable Beef Soup

Lolli — Thu, 10 Nov 2016 12:00:54 +0000

I got my Instant Pot a few months ago when Instant Pots went on super sale on Amazon (I’m guessing you heard about the rush of Instant Pot sales like I did).

I had never used a pressure cooker before, but I was intrigued after seeing an infomercial while eating out at a restaurant with my friend in Colorado a couple of summers ago. It was one of those infomercials that made an electric pressure cooker look like a magic-worker. They’d throw something in the pot, cook for a few minutes, and pull out perfectly cooked meats and vegetables.

I had a hard time believing that what I saw on that infomercial was really possible. But when I saw an Instant Pot on super sale, I decided to give it a try. (PS – I’m linking to the Instant Pot I bought on Amazon, and I highly recommend that you keep an eye on it in case it goes on sale again before the holidays. Or just put it on your holiday wish list for someone to buy for you!).

Guess what? It really does work magic with food! After trying it for the first time, I was completely hooked, and I’ve been using my Instant Pot at least weekly (and often more than once a week) since then. I’m now making the best stews and roasts I’ve ever made, and any time I need to make dinner in 30 minutes, I turn to my Instant Pot for something quick and delicious.

And that’s where this soup comes in.

I had stocked up on ground beef and wanted to make something unique for dinner. I love making soups during the fall and winter, but SOUP is not the first thing I think of when I’m planning on using ground beef. I found a hamburger soup recipe from Pioneer Woman and modified the ingredients as well as the directions to make it Instant Pot-friendly. It was a hit with the whole family, and I was especially happy to have perfectly-cooked vegetables in less than 30 minutes.

Here’s how to make it:

Yum

Instant Pot Vegetable Beef Soup

Ingredients

2 lbs lean ground beef
1 large onion, diced
2 tsp garlic, minced
1 can (14.5 oz) stewed tomatoes, with liquid
3 cups beef broth
4 carrots, sliced into round disks
3 stalks of celery, sliced or diced
3-4 medium-large potatoes, cut into bite-sized chunks
3 Tbsp tomato paste
1/2 tsp salt
1/2 tsp pepper
2 tsp dried parsley flakes
1/2 tsp ground oregano

Instructions

Turn Instant Pot on SAUTE; add ground beef, onion, and garlic and saute until beef is cooked through. Drain off as much of the oil as possible.
Add can of stewed tomatoes with liquid, breaking up the tomatoes into small pieces. Stir in beef broth, diced vegetables, tomato paste, and seasonings.
Place lid on the Instant Pot and close the vent (seal). Press the manual button and set the time for 4 minutes. Once the timer beeps, press cancel and turn the valve from seal to vent to release the pressure. Once all of the pressure has released and the silver valve has dropped, remove the lid.
Enjoy your soup!

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This soup can be cooked in a stock pot if you don’t have a pressure cooker. Just allow the soup to simmer until the vegetables are tender.

Do you have an Instant Pot? I’d love to hear about your favorite recipes to cook in the Instant Pot in the comments below!

Delicious Dishes Recipe Party #43 – Tasty Soup Recipes

Lolli — Tue, 01 Nov 2016 11:00:47 +0000

Hi guys! Well, we’ve made it to the other side of Halloween, which means that all of the stores are fully stocked for Christmas now. I was running errands yesterday and I have to admit – I got a little rush of excitement thinking of getting ready for the holidays. I can’t wait to get my decorations out (though it’s always a challenge to figure out how to move the furniture to make room for the tree in our teeny tiny house) but mostly I’m excited to start the holiday baking.

This week, the rest of my Delicious Dishes hosts and I decided to feature some amazing soup recipes that stood out to us in last week’s party. There’s nothing I love more for dinner in the fall and winter than a good homemade soup!

Here are two of my personal favorites, from my kitchen to yours (pssst! If you’re looking for more, I’ve got a bunch of soup recipes here)…

Brazilian Chicken Soup with Rice

Tomato Basil Parmesan Soup

And now on to the party! Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Cooking in Stilettos – Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Grandma’s Pumpkin Bread from Grounded and Surrounded

#2 BBQ Chicken Sliders from Walking on Sunshine Recipes

#3 Pumpkin Chocolate Chip Muffins from Makeovers and Motherhood

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Sausage, Gnocchi and Kale Soup from Moms Need to Know

Lois loved Fast and Easy Chicken Soup from Joyful Homemaking

Brett loved Homemade Tomato Soup from Teaspoon of Goodness

Susan loved Crock Pot Split Pea Ham Soup from Flour on My Face

Aly loved Easy Vegetarian Chili from Slap Dash Mom

Keri Lyn loved Slow Cooker Creamy Chicken Tortilla Soup from Simply Designing

Emily loved Chicken Soup with Roasted Butternut Squash Curry from Girl Carnivore

Mary loved 15 Minute Chili Recipe from The Busy Budgeter

Follow us along on our NEW Pinterest board. We pin all your amazing recipes!

Now let’s get this party started!

An InLinkz Link-up

Creamy Chicken Poblano Soup

Lolli — Fri, 28 Oct 2016 14:37:09 +0000

My mom and sister and I have a favorite poblano chicken soup that we love to eat at a food court when we’re together every August. A few years ago, I was lamenting the fact that I couldn’t make the delicious soup at home, and my sister happened to mention that she had a similar recipe that she made at home frequently. I was so excited to be able to make this soup at home! But…in my typical forgetful fashion, it took me another year or so before I actually got the recipe from her.

It was worth the wait.

Oh, this soup! While it’s not an exact copy of the chicken soup that we love to eat together every August, it’s a winner in its own right. This is pure comfort food in a bowl (and may I suggest serving it in a bread bowl? Mmmm! It’s even more delicious in a bread bowl).

I know that hot soups in August aren’t really typical, but come fall and winter? I could eat soup every day. Now that the weather has turned colder (and will just keep getting colder…boo!), I’m adding soups to the dinner menu a few times a week. I just can’t seem to get tired of soup, and this soup is a new family favorite.

Yum

Poblano Chicken Soup

Ingredients

1/4 cup olive oil
2-3 poblano peppers, seeded and diced
5 stalks celery, diced
2 medium white onions, diced
3 carrots, diced
1/2 bunch fresh cilantro, minced
2 teaspoons ground cumin (or more if you love cumin like we do)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
3 quarts chicken broth
1 cup flour
1/2 cup butter
3 cups diced chicken (you can use rotisserie chicken or grill some chicken with cumin and garlic)
1/2 teaspoon sriracha sauce
1 cup heavy cream

Instructions

Heat oil in large stockpot over medium-high heat. Add the carrots, onions, celery, garlic, peppers, salt, pepper, cumin, and thyme. Saute for 7-8 minutes.
Add chicken broth and cilantro and cook for 10-12 minutes, or until vegetables are tender.
Add diced chicken and cook, stirring frequently, until the soup is heated through.
Shortly before serving, melt butter in a large skillet over medium heat. Add flour and stir to combine. Cook, stirring frequently, for 3-4 minutes. Do not allow to brown. Ladle 1 cup of the hot broth from the soup pot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups, one at a time. Cook 3-5 minutes longer, until mixture has thickened.
Stir contents of the skillet back into the stockpot; whisk to blend. Add sriracha sauce and cream.
Serve with extra cilantro and crushed tortilla chips, if desired.

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This poblano chicken soup recipe shared by my talented sister who is an amazing cook! Her cookbook now lives on my phone as tiny pictures from a well-loved collection of recipes (because I was tired of wishing I could make all of her delicious dishes at home, so I just snapped pictures of all of the recipes I wanted….and slowly but surely I’m going to make all of them and type them out for my family. It’s a tasty challenge to be facing, let me tell you!).

Easy Lasagna Soup

Lolli — Fri, 02 Sep 2016 13:50:45 +0000

Last month, I shared a new family-friendly recipe using RAGU Homestyle Thick and Hearty Roasted Garlic Sauce (seriously, if you haven’t see this recipe for Chicken Parmesan Meatballs, you really should go save it now!).

This week, I was challenged to create another recipe using RAGU Homestyle sauces, and I immediately thought about trying a lasagna soup. I have seen several recipes for lasagna soup in the past that looked delicious….but a little complicated. I rarely make lasagna because it’s so time consuming – all of the layering (actually, dealing with wet, floppy, sticky cooked noodles is enough to deter me!).

But we LOVE eating lasagna – the sauce, the cheese, the noodles – at our house, so I really wanted to figure out a way to have the flavors of lasagna without all the work.

I totally nailed it with this soup. It was so easy to make, and everyone loved having the lasagna noodles already cut up – so much easier to make AND eat, I promise!

The reason tonight’s dinner was so easy and tasty was RAGÚ® Homestyle sauce. It is RAGÚ’s thickest sauce, which was perfect for our thick and hearty lasagna soup. RAGÚ® peels, chops and simmers each ingredient and uses a special blend of herbs (basil, fennel, oregano and black pepper) to layer and build the flavor. Plus, they don’t use artificial flavors, artificial colors or high fructose corn syrup.

You can get RAGU Homestyle in the following delicious flavors:

Homestyle Thick and Hearty Traditional Sauce
Homestyle Thick and Hearty Meat Sauce
Homestyle Thick and Hearty Four Cheese Sauce
Homestyle Thick and Hearty Roasted Garlic Sauce
Homestyle Thick and Hearty Mushroom Sauce

Yum

Easy Lasagna Soup

Ingredients

1 lb ground beef
1 small onion, diced
1 tablespoon garlic cloves, minced
1 (23 oz.) jar RAGU Homestyle Pasta Sauce
5-6 cups chicken broth
1 (14 oz) can diced tomatoes, undrained
1 (6 oz) jar tomato paste
1 tablespoon Italian seasoning
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
12 uncooked lasagna noodles, broken into pieces
1 cup whipping cream
Basil, dried or fresh, chopped
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese

Instructions

Brown ground beef, diced onion, and garlic in a large pot (I used a cast iron pot), Drain any excess oil.
Add RAGU Homestyle sauce, chicken broth, tomatoes, tomato paste, and spices to the cooked meat mixture. Stir in broken lasagna noodles. Heat to boiling, then reduce temperature to low, cover, and simmer for 20 minutes.
Add 1 cup cream, stir, and heat for an additional 5-10 minutes.
To serve, top each bowl of soup with a scoop of ricotta cheese, and sprinkle with mozzarella, Parmesan, and basil.

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If you love cheese like we do, then take our lead and be generous with the cheese you add to your soup! You can’t go wrong by loading it with these three yummy cheeses!

What is your favorite way to use RAGÚ® Homestyle sauce? And what is your favorite flavor? Sometimes a good, hearty traditional sauce hits the spot!

Want MORE delicious recipes with RAGÚ®? You’ve got to check out the recipe section HERE for a ton of family-friendly homestyle dishes.

Brazilian Chicken Soup With Rice

Lolli — Fri, 15 Jan 2016 20:09:49 +0000

This Brazilian chicken soup with rice is one of our family’s favorite soup recipes ever.

Note: Amazon affiliate links are used in this post to show the tools I use to make this tasty soup!

I discovered the recipe back in 2009 when I was sent a rice multi-cooker. We still use ours several times a week and LOVE to death BUT it is not available anymore – this one is similar. If mine ever dies on me, I will be replacing it immediately!

Brazilian Chicken Soup With Rice

Enough about the rice cooker and back to this delicious chicken soup with rice recipe. I have changed the recipe just slightly since the first time we made it (by leaving out the shrimp and frequently cooking it in the crock pot versus a Dutch oven), but I can’t recommend it enough. Please note that although the rice is a very important part of the soup, it is cooked and stored separately from the soup and only added to the soup bowl when ready to eat.

Note: in all honesty, I have no idea if this recipe is really like anything that would be served in Brazil (I’d love to know!) but regardless of what it’s called, it’s simply good soup! And right now is definitely soup weather!

Dish me up a bowl!

5.0 from 1 reviews

Brazilian Chicken Soup With Rice

Prep time

15 mins

Cook time

1 hour 15 mins

Total time

1 hour 30 mins

Author: Lolli

Recipe type: soup

Serves: 8

Ingredients

Boneless, skinless chicken thighs or breasts (I use about 2-3 breasts or 4-6 thighs, depending on how meaty I want the soup)
Salt and pepper, to taste
3 tablespoons fresh lime juice, divided
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 cup diced green bell pepper
1 can (14.5 ounces) diced tomatoes, undrained
⅓ cup finely chopped toasted peanuts
1 medium jalapeno pepper, seeded and finely chopped
2 bay leaves
1¼ teaspoons salt
¾ teaspoon ground black pepper
3 cups chicken broth
1½ cups coconut milk
10 ounces frozen peas
Chopped fresh cilantro, to taste
4 cups cooked jasmine or basmati rice

Instructions

Place the chicken in a medium mixing bowl and season lightly with salt and pepper. Sprinkle 2 tablespoons of the lime juice and rub chicken with minced garlic. Mix thoroughly and refrigerate for 15 minutes.
Heat olive oil in a large Dutch Oven. Add onion and pepper and sauté for about 4 minutes, until soft and fragrant.
Stir in the canned tomatoes with juice, peanuts, jalapeno, bay leaves, salt, pepper, broth, and coconut milk. (Note: be sure to stir or shake the coconut milk prior to pouring from can). Add the chicken with marinade and stir until well combined.
Heat to boiling and then reduce heat to simmer. Cover and simmer for at least an hour, or until chicken is cooked through (if chicken is very thick, you may want to cute into smaller chunks).
While soup is heating, prepare rice.
About 10-15 minutes before serving, remove the chicken and cut or shred into bite-sized pieces and return to pot. Add frozen peas and additional 1 tablespoon of lime juice. Replace lid and heat for an additional 10-15 minutes.
To serve, place some warm cooked rice (approximately ⅓ to ½ cup depending on portion size) in the bottom of each soup bowl and ladle the soup on top. If desired, sprinkle with chopped cilantro and/or chopped peanuts.

Notes

Instead of simmering on the stove, I like to throw everything in the crock pot after sauteeing the onions and peppers and cook on low for 5 hours or so.

Hearty Pumpkin Potato Soup Recipe

Lolli — Fri, 23 Oct 2015 01:27:03 +0000

You are going to LOVE this pumpkin potato soup – your new favorite soup for winter!

When I think of cooking with pumpkin, I typically think of sweet, baked treats (I’ve made plenty of them over the years!) but I’ve very rarely had savory dishes with pumpkin.

Since tomorrow’s Fresh Flavors Swap is all about pumpkin main dishes, I knew that I wanted to at least attempt to add pumpkin to a dinner this week. I’ve seen pumpkin soup before, but I had never tried it before this week. I wasn’t sure if my family would be keen on pumpkin soup for dinner, so I thought I’d be sneaky and add pumpkin to a hearty potato soup that they’d normally eat.

My little pumpkin soup experiment was a huge success. Everyone in the family loved the soup, and they had no idea that there was pumpkin in it! The pumpkin made the soup thick and creamy and perfect. I can’t wait to make it again!

Hearty Pumpkin Potato Soup

Yum

Hearty Pumpkin Potato Soup

Ingredients

1 lb ground Italian sausage
3-4 heaping teaspoons minced garlic
1 medium yellow onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
6 cups chicken broth
1 bay leaf
3-4 medium potatoes, diced
1 can pumpkin puree
3 cups fresh spinach, chopped
1/4 cup heavy whipping cream
1/4 cup lowfat milk

Instructions

Heat sausage in a large Dutch oven, breaking up into small crumbles, and cook until browned; drain excess fat if necessary.
Add minced garlic, chopped onion, and spices (oregano, basil and red pepper flakes). Cook, stirring frequently, for about 2-3 minutes.
Add chicken broth, pumpkin puree and bay leaf; bring to a boil. Add diced potatoes and cook for 10-15 minutes, until potatoes are soft when stuck with a fork. Using a potato masher, smash some (but not all) of the potatoes. Stir.
Stir in spinach, milk and cream, and stir just until heated through. Season with salt and pepper, to taste.

Notes

I based this recipe on a Sausage Potato Spinach Soup recipe I found on Damn Delicious. I thought it would taste great with pumpkin, and I was right!

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Did you see the ROUND UP I posted with 20 of my favorite pumpkin dessert recipes from the very first Fresh Flavors Swap linky party?

Be sure to check this week’s Fresh Flavors Swap for more Pumpkin Main Dishes and Dips! I can’t wait to see the new recipes that everyone links up!

ALSO – Check out the Fresh Flavors Swap upcoming themes – hope to see you there! We’ll be sharing the posts that are linked to the party on Twitter, Facebook, and Pinterest as well as posting a weekly Round Up Post where you may be featured…