By Sherrie Norris
Most any day, especially during the winter season, is a good day for soup. Since 1984, the entire month of January has been set aside to honor a piping hot bowl of the aromatic concoction, usually centered around bits of meat and veggies. It’s interesting that National Homemade Soup Day is actually on February 4, but we’ll take it any day.
It’s estimated that Americans eat more than 10 billion bowls of soup every year, with gumbo considered the country’s favorite; clam chowder follows close behind. Apparently, I wasn’t part of that survey, since tomato soup is my all-time favorite with French onion coming in a close second.
Both received some fierce competition during the last year when I needed comforted and was introduced to chicken gnocchi by a wonderful friend and neighbor. She has prepared it for me twice now and it’s something I could eat every day. This soup is on the menu of a popular Italian eatery, but I dare say it’s any better there than what is served here in the holler.
It’s a safe bet, too, that chicken noodle soup ranks pretty high with many people, especially during flu and cold seasons when it’s thought to be part of the cure. Who are we to argue with logic?
Regardless of popular opinion, there’s likely a soup for everyone, with as many possibilities as there are personalities — and leftovers.
I have a tendency to place leftover vegetables, sauces, broths and meats in small containers and pop them into the freezer until I think I have enough for soup. It’s amazing what a seasoned cook can come up with — and it’s a great way to stir the pot without causing a problem.
Join me now in celebrating National Soup Month. Hopefully, there’s something here to help warm you from the inside out during this blast of winter weather we’re facing.
New Year’s Diet Soup
1 med. clove garlic, peeled and minced
1 med. onion, chopped
1 small zucchini, sliced
1 medium green bell pepper, seeded and chopped
1 (8 oz.) pkg. fresh sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (15 oz.) can stewed tomatoes
2 cups vegetable stock
2 cups V-8 juice
1 Tbsp. chili powder
1 tsp paprika
2 Tbsp. crushed dried oregano
2 bay leaves
4 oz. blue cheese crumbles (reserve for end)
In a non-stick pot, sauté garlic, onion, zucchini, pepper, and mushrooms, stirring frequently until the onion is translucent.
Add spinach, tomatoes, stock, juice and seasonings. chili powder, paprika, oregano and bay leaf.
Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally, for about 20 minutes.
To serve, spoon about 1 Tbsp. blue cheese crumbles into each soup bowl, if desired, and ladle hot soup over the top.
Chicken Noodle Soup For the Win
2 Tbsp. vegetable oil
2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
6 cups low-sodium chicken stock
2 cups water
Salt, pepper thyme and parsley to taste
1 small yellow onion, chopped
2 stalks celery, sliced or chopped
1 large carrot, sliced or chopped
6 oz. wide egg noodles
In a large pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, add to pot skin side down. Cook until golden brown, about 5 minutes on each side.
Add stock, water, and herbs. Reduce heat to medium-low and simmer for about 45 minutes, or until chicken is done.
Remove skin and bones from chicken; shred into bite-sized pieces.
Add onion, celery and carrot; cook over medium-low heat until barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally for about 10 minutes. Stir in chicken and season as needed with salt, pepper and parsley.
Quick and Easy Vegetable Soup
1 can diced tomatoes
1 container chicken broth
½ large can or a couple small bottles V-8 juice,
1 can green beans
1 can corn kernels
2 carrots, sliced
2 stalks celery, diced
1 large potato, diced
1 onion, chopped
1 cup water
Salt and pepper to taste
Combine all ingredients and bring to a boil over medium heat; simmer until vegetables are tender, about 30 minutes, or longer, if desired.
Note: I often add salsa and/or spaghetti sauce, along with the V-8 juice.
Loaded Baked Potato Soup
4 large Russet potatoes, baked
1 small onion, chopped
½ cup butter
1 clove garlic minced
4 cups milk
1 cup chicken broth, or more if needed
¼ cup flour
¾ cup grated cheddar cheese
Bacon, cooked and crumbled
Sour cream
Salt and pepper to taste
When cool enough to handle, cut up baked potatoes. (This can be done ahead of time and refrigerated, if needed)
Saute onion and garlic in butter in bottom of a large pot; add potatoes, milk and broth; cook together for about 10 minutes. Stir in flour to thicken.
When soup is almost boiling, reduce heat and let simmer for 20 minutes. Stir in about a cup of sour cream and most of the cheddar and bacon, reserving some for garnish.
Season with salt and pepper as needed.
Top each bowl of soup with cheese and bacon.
Note: If needed, add more chicken broth slowly until desired consistency is reached.
Quick and Easy Broccoli Cheese Soup
1 family-size can cream of chicken soup
1/2 small onion, chopped
2 Tbsp. butter
2 cups shredded Cheddar cheese
3 cups milk
1 pkg. fresh or frozen broccoli florets, steamed until very tender
In a large pot, over low heat, sauté onion in the butter. Add soup (undiluted) to pot and stir. Add cheese and stir until melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.