the great soup search recipe #5

Technically, this soup wasn't an official entry into the Great Soup Search, but we hosted a Fall Soup dinner and this was one of the soups our friends brought. When the night was over, my husband said, "You have to get that recipe." That is saying a lot for my husband to be asking for a soup recipe. So, I got the recipe (thanks Kenzi!) and added it to our favorites list. I like this recipe because although it's not a crockpot soup, it is still relatively quick to make. And most of the ingredients were things we usually have in the house. However, it is different enough from any other soups we have that it adds a nice variety to our meal rotation.

Thai Chicken Noodle Soup

Ingredients
1 Tb oil
1 clove garlic, minced
2 skinless, boneless chicken breasts, halved and chopped
1/2 t. tumeric
1/4 t. cayenne
1/2 c. grated creamed coconut (we used 1 can coconut milk)
3 3/4 chicken stock (hot)
2 Tb lemon/lime juice
2 Tb crunchy peanut butter
1 c. thread egg noodles (thin spaghetti) broken into small pieces
1 Tb chopped scallions
1 Tb chopped fresh cilantro (optional)
salt and pepper, shredded coconut, and  finely chopped fresh red chili to garnish

Directions
 Fry garlic in oil 1 min. Add chicken and spices. Stir fry 3-4 min. Slowly pour creamed coconut (or coconut milk) into hot stock until dissolves. Pour over chicken. Add lemon, peanut butter and noodles. Cover and simmer 15 min. Add scallions and cilantro, season to taste. Simmer 5 minutes more.

 For garnish: in small, dry skillet, heat coconut and chili 2-3 min. Stir often, until coconut is light brown. Sprinkle over soup individually.

the great soup search recipe #4

We received a few different Taco Soup recipes, but our favorite one was a simple 5-ingredient, 15-minute recipe. It was easy to make and all of the ingredients were things we had on hand. It seems like it would be hard to mess this soup up. Although I've given you the recipe below, you can add in other things according to your specific preferences. 

15-Minute Taco Soup

Ingredients

1 lb. browned and seasoned hamburger*

1 can black beans, rinsed and drained**

1 can diced tomatoes, undrained

1 cup frozen corn or 1 can corn

1/4 cup Taco Seasoning

Water

Directions

Brown hamburger and season with taco seasoning and onion if desired. Meanwhile, throw everything else into a pot. Add hamburger once it has cooked. For thick soup, add 1 cup water. For thinner, add 2 cups water. Add more taco seasoning if desired. This makes a great crockpot meal. 

*We used 1/4 lb. hamburger because we don't like a lot of meat and it was still great! 

**You could also use kidney beans or 1 can of each. 

The Great Soup Search Recipe #3

Now that the holidays are over, I'm resuming the Great Soup Search. Another one has made the cut. In fact, it is so much a new favorite, that we have already made it a few times. The thing I love about this recipe is that I can throw everything into the crockpot and come dinner time, we have a nice warm meal. It is delicious with corn bread, but I'll share that recipe another day.

No-Fuss Crockpot Chicken Chili 

Ingredients
2 chicken breasts
1/2 onion, chopped
2 tsp minced garlic
3 cans Northern white beans, drained*
3 cups chicken or vegetable broth
1, 4 oz can diced green chilis
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp cayenne pepper, optional
1 cup sour cream
1/2 cup whipping cream **

Directions
Throw everything into the crockpot, except sour cream and whipping cream. Cook on high heat for 4 hours. 15 minutes before serving, remove the chicken, shred, and return to crockpot. Add in sour cream and cream and heat thoroughly.

*Variation: Use 1 lb dry white beans. Rinse beans well before adding to slow cooker. Increase broth to 5 cups and cook on low 7-10 hours.
** For healthier option, use milk.

recipe originally via

The Great Soup Search Recipe #2

Another soup recipe has made the cut! Thanks Amanda for your wonderful Beef & Barley soup recipe. 

It was different, hearty, flavorful, and easy to make. 

Beef and Barley Soup

Ingredients

1/2 cup chopped carrots

1/2 cup chopped onion

1 Tbsp. butter

4 cups beef broth

4 cups water

2 cups chopped roast beef

1 can (14 oz) diced tomatoes

1 cup quick cooking barley

1 1/2 tsp. salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. pepper

1/2 cup frozen peas (or one small zucchini, chopped)

Directions

Saute carrots and onion in butter for about 5 minutes. Then add broth, water, beef, tomatoes, barley, and spices. Bring to boil, then reduce heat and let simmer covered for 20 minutes. Add peas (or zucchini) and let simmer five more minutes uncovered. 

The Great Soup Search Recipe #1

Hello there! A BIG thank you to all of you who sent in your best soup recipes. We were pleased with the plethora of new recipes to try out. It is going to take a little while to get through all of them, so please be patient with us. However, once a recipe becomes a favorite, we will post it so you can enjoy it as well. Prizes will be mailed out after The Great Soup Search has ended.

The first soup we made was Quick Chicken Corn Chowder, submitted by Ann. For years, we have made a similar soup. However, it calls for cream soup, which we are trying to get away from. So we were pleased that this one is nearly just as easy and the ingredients are a bit healthier. Needless to say, my husband deemed it as a new favorite. Here is the recipe:

(*And just for the record. I had intentions of posting photos of all the favorite soups. But, I'm afraid that trying to get a perfect photo of all the best soups will take away from the nature of the contest. So, don't be mad, okay? Plus, I wouldn't want you to pass up any great recipes just in case my photo skills aren't up to par.)

Quick Chicken-Corn Chowder


Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Directions 
Melt the butter in a large pot over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

*Variation: We used just a little jalepeno so it wouldn't be too hot. Also, I forgot that I didn't have any cream-style corn in the house, but it was still yummy! It took less than 30 minutes to make. We served it with french bread.

announcing: THE GREAT SOUP SEARCH!

Remember when we did the Chocolate Chip Cookie Contest?
It was a huge success and we got lots of requests to hold another contest. So here we are.

Now that Fall is in the air, we're in the mood to eat soup for dinner. 

The only problem is, our collection of soup recipes is very limited. 

And in my husband's opinion, soup has to be hearty to count it as a meal.
So we are on a quest. To find the best soup recipes out there.
We are hoping you will help us!

To Participate:
1. Email your favorite soup recipe to sofestive@gmail.com
2. Be sure to include any special directions.

We will be making the recipes we receive
and ALL of the recipes that become a favorite* will receive a prize.

A favorite soup is described as:
1. One that we want to make again
2. One that is added to our list of favorite meals
3. One that is not based on cream of ___ condensed soup
4. One that is fairly simple and quick to make

Of course, we will try and keep this as unbiased as possible.
My husband will be the ultimate judge (since he won't know who's recipe it is),
but it will need to pass my approval as well.

Now get busy and send in those souper recipes. 
The deadline is this Sunday, September 30th.
You can email them to sofestive@gmail.com.