As you know, with fall comes cooler temperatures. Along with bundling up in warm clothes, consider making homemade soup. Although you can choose from endless recipes, these three are among the most popular. Not only will they ward off the chill in the air, but they’re also delicious.
One Pot Chicken and Vegetable Soup
Your family will love the flavors of this homemade soup. While the recipe calls for specific toppings, this is where you can get created based on what your family likes.
- 1 pound of cooked chicken breasts (cut into quarters)
- 4 cups chicken broth
- 1 sweet or yellow onion (diced)
- 3 red potatoes (unpeeled and diced)
- 2 turnips (peeled and diced)
- 1 butternut squash (peeled and diced)
- 1 cup carrots (chopped)
- 5 ribs of celery (diced)
- 2 cups kale (chopped)
- 5 tablespoons pesto
- 3 tablespoons butter
- Dash of red pepper flakes and Italian seasoning
- Cheddar cheese (optional)
First, slowly melt the butter in a large Dutch oven or stock pot. Then, sauté the onions for roughly five minutes. Next, add all the other vegetables, excluding the kale. Sauté those for an additional five minutes. Pour all the other ingredients into the pot, again, excluding the kale. After thoroughly stirring everything, add the chopped kale. Cook at low to medium heat for one and a half hours. Be sure to stir occasionally. Finally, add the chicken and cook long enough to heat through. If you want, you can top this soup with shredded cheddar cheese.
Egg Drop Soup
There’s nothing like a hot bowl of homemade egg drop soup on a chilly fall day or evening. You will need:
- 3 large eggs (beaten slightly)
- 4 cups chicken stock
- 3 green onions (chopped)
- 3/4 cup Shitake mushrooms (chopped)
- 1 tablespoon cornstarch
- 1/2 teaspoon ginger (grated)
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
Start by making a slurry. For this, you’ll use 1/2 cup of the chicken stock mixed with the cornstarch. Stir until dissolved and then set aside. Next, add the remaining stock to a stock pot, followed by adding the onions, mushrooms, ginger, soy sauce, and white pepper. Bring to a boil. Then, add the slurry and reduce the heat to a simmer. Slowly, stir in the eggs. Then, top with green onion and enjoy.
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Roasted Red Pepper Gouda Soup
After one bite, there’s a good chance the roasted red pepper Gouda soup will become a family favorite. You will need:
- 3 1/2 cups chicken broth
- 3 medium red bell peppers (roasted, skin and seeds removed, and chopped)
- 1 large carrot (chopped)
- 1 rib of celery (chopped)
- 1/2 yellow onion (chopped)
- 4 garlic cloves (minced)
- 4 tablespoons of butter
- 1/4 teaspoon each of thyme, dried basil, dried tarragon, and oregano
- Dash of cayenne pepper
- Salt and black pepper (preferably freshly ground)
- 1 teaspoon sugar
- 1/2 cup heavy cream
- 1 cup Gouda cheese (grated)
- Chopped chives
For this soup recipe, first, line a baking sheet with foil. Place the red peppers on it and roast them under the broiler for roughly five minutes or until charred. Be sure to rotate them a few times during this process. Follow that by wrapping them in the foil for 10 minutes to let them rest. Then, remove the skin, seeds, and stems. Slice into bite-sized pieces or strips.
While roasting the peppers, slowly melt the butter in a stock pot. Add the carrot, celery, onion, garlic, and spices. Cook this on medium heat for about seven minutes while stirring frequently. The goal is to tenderize the carrots. Toss in the roasted peppers and chicken broth. Bring the ingredients to a boil and then reduce the heat to simmer for five minutes.
At that point, you’ll transfer the soup from the stock pot to a blender. Puree it well, return it to the pot, and add the Gouda cheese and sugar. Once the cheese melts, the soup is ready to eat.
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