Thai Green Curry Chicken-Veggie Soup

Flavourful soup which takes a bit of time to make. Next time, I think I’ll cook the chicken the day before, or use meat from one of those roasted chickens from the store. Spice can be adjusted to personal taste.

One container chicken stock

1 can light or regular coconut milk

4 – 5 cups chopped vegetables

1 T. green curry paste

6 chicken thighs (pre-cooked)

Preheat oven to 400 F. Place chicken thighs in a casserole dish and cook in oven about 30 minutes. Meanwhile, chop vegetables. Combine stock, coconut milk and vegetables and curry paste in a large pot. (For the vegetables, I used green onions, pepper, zucchini, carrots and frozen corn). Cook until vegetables are tender about 15 minutes. If using zucchini and corn, add later on in the cooking process so they don’t get mushy. Once chicken thighs are cooked, remove from baking dish, cut up into chunks and add to soup. Cook another 10 minutes or so or until zucchini is soft. Serve over rice noodles.

Polar Vortex Soup (aka Sausage and Lentil Soup)

Forget me not pond, Kananaskis Country, taken by me November, 2013.
Forget me not pond, Kananaskis Country, taken by me November, 2013.

This soup is great for when cold weather hits – hearty and filling. All that’s needed are some crusty buns.

1 onion, chopped

1 T. oil

2 celery stalks, chopped

2 large carrots, peeled and chopped

1 pepper, chopped

15 small fresh tomatoes (the ones I used were called “blushers” – bigger than a cherry tomato but smaller than a Roma), halved

1 liter carton beef or chicken broth

1/2 farmer’s (or Mennonite) sausage ring, cooked and chopped

handful each fresh baby spinach and kale

1 can lentils, drained and rinsed

1 T. each dried parsley, basil, oregano and rosemary

1 tsp. (or to taste) white pepper

Saute onion in oil until brown. Add the next five ingredients (celery through broth) and cook over medium heat until vegetables are tender, about 20 minutes.  Add sausage, spinach, kale and lentils and heat until spinach and kale are wilted.  Stir in herbs and white pepper.  Serves 4-6.

Beefy Mushroom Soup

English: Mushroom Soup Français : Potage Velou...
English: Mushroom Soup Français : Potage Veloute aux Champignons (Photo credit: Wikipedia)

I was feeling tired and uninspired the other day.   This soup came about from a combination of fatigue, ground beef and what was in the pantry.

2 cans Cream of Mushroom Soup

2 cans sliced mushrooms, drained

1 lb. ground beef, browned

1 onion, chopped
Brown onion and ground beef in  a bit of oil in a skillet or large pot.  If using a large pot to brown the beef and onions, add the soup and mushrooms. Otherwise, transfer the beef and onions to a large pot and add soup and mushrooms.  Stir well.    Place on the stove over medium heat until heated all the way through.  Serve with buns or bread and a green salad.

Easy Black Bean Soup

black bean soup
black bean soup (Photo credit: stu_spivack)

The weather has hardly been spring-like here recently, more like winter.  Soup was called for to take the chill out.

1 onion, chopped
1 T. oil
1 28 ounce can tomatoes
2 cups chicken broth
1 large can black beans, rinsed and drained
2 cups cooked, chopped roast beef
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 – 2 T. chili powder (depending on your heat preferences)

Brown onion in oil in large pot until soft. Add remaining ingredients and bring to a boil. Turn heat down so that soup is simmering and simmer for about 10 minutes or until heated through. Makes about 4 – 6 servings. Serve with taco chips and a dollop of sour cream.

Cold Weather Ham and Veggie Soup

Fruits and vegetables
Fruits and vegetables (Photo credit: nutrilover)

6 cups stock (I used 4 cups vegetable stock and 2 cups chicken stock)
1 onion, chopped
2 stalks celery, sliced
2 cloves garlic, crushed
1/2 red pepper, diced
1 c. chopped carrots
1 c. chopped fresh green beans
1 pkg. frozen chopped spinach, thawed and drained
1 1/2 c. cooked ham, cut up
1 small bunch parsley, minced
1 tsp. salt
1 tsp. dill weed
Spice Blend Mix (such as Kirkland Organic No-Salt Seasoning Mix) to taste; I used approximately 2 tablespoons
Parmesan cheese

Brown onion, celery and garlic in a large pot. Add broth and all vegetables except spinach. Simmer 15 minutes. Add spinach, parsley, ham, salt, dill weed and spice blend mix. Simmer another 10 – 15 minutes until vegetables are tender. Serve with Parmesan cheese. Serves 4.

Chicken Vegetable Soup with Quinoa

4 cups chicken broth

1 small chicken breast, cooked and chopped

1 small zucchini, diced

2 medium carrots, diced

1 onion, diced

1/2 red pepper, diced

1/2 c. quinoa, rinsed

1 tsp. each salt and pepper

1 T. each dried basil, oregano and cilantro

1 tsp. garlic powder

2 T. oil or margarine

Combine all ingredients except chicken in a large pot.  Bring to a boil, then simmer for approximately 30 minutes until quinoa is done and the vegetables are tender.  Stir in chicken.  Makes 2 – 3 servings.

Fish Chowder

1 onion chopped

2 T. oil

4 small carrots, diced

1 large potato, diced

1 fish filet (I used sole)

1 can salmon, drained and bones picked out

1 c. frozen corn

2 c. milk

1 T. dried dill and 2 T. Old Bay Seasoning

salt and pepper

Place potatoes and carrots in microwave-safe dish and microwave in a bit of water until a bit tender.  Brown onion in skillet until soft, then add fish filet and cook for a few minutes more.   Drain potatoes and carrots.  Combine potatoes, carrots, onion, fish fillet and salmon in a medium pot with milk and spices and simmer for about 10 minutes, stirring so that the milk doesn’t burn.   Stir in frozen corn and heat through.  The chowder may be thickened at this point with 1/4 c. flour dissolved in water and stirred in.   Makes 4 – 6 servings. Great with crusty bread or buns.

Cream of Mushroom Soup

My husband, after 15 years of marriage, and many, many bowls of soup served for dinner, announced last week at a potluck that he isn’t a big soup fan. I was a bit gobsmacked. My girlfriend replied that “women like soup” and I think it’s true. There’s something comforting about soup. I’m not fond of the cream-of-something canned soups however.  Here’s a quick Cream of Mushroom soup. Add some crusty rolls and salad-in-a-bag and you’re good to go.

Adapted from:

1 small package sliced fresh mushrooms

1 – 2 T. oil

1 onion, chopped

1 tsp. garlic powder

1 T. each dried rosemary and cilantro

1 T. flour

3 c. chicken or vegetable stock

Splash of red wine

1/2 c. whipping cream, sour cream or half and half

Brown mushrooms and onions until moisture evaporates and mushrooms turn golden. Add flour, cook two minutes. Add spices, stock and wine and simmer on low 15 minutes.  Remove from heat and stir in cream (I used sour cream.) Serves 4 – 6

Nourishing Ham and Lentil Soup

Nourishing Ham and Lentil Soup

You can relax while this is cooking. The preparation time is minimal.

8 cups stock (I used ham stock I’d previously cooked with a ham bone)

1/4 c. pot barley

1/4 c. dried red lentils

1/2 c. dried green lentils

1/2 c. brown rice

1 T. Italian seasoning

2 Bay leaves

1 onion, chopped

2 celery stalks, diced

3 carrots

1/4 c. small pasta such as Orzo

1 1 /2 c. cooked ham, chopped

salt and pepper

Heat stock to boiling.  Meanwhile, rinse barley, lentils and rice.  Add to the hot stock along with the Italian seasoning and bay leaves.  Cook for 30 minutes on simmer.  Add onion, carrots, celery and pasta.  Cook for about 20 minutes more until vegetables are tender. Add ham and cook a few minutes more, just long enough to heat the ham.  Serves 8.



Tortilla Soup

I am breaking the 30 minute stove-to-table “rule” with this recipe but it is truly yummy and healthy.

For the soup:


7 c. chicken broth

1 med. yellow onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

½ bell pepper, seeded and diced

1 potato, peeled and diced

¼ c tomato paste

1 bay leaf

2 tsp dried garlic powder

1 T. each dried cilantro and oregano

salt and white ground pepper to taste

1 zucchini diced

2 medium tomatoes, diced [Chronic in the Kitchen time saving substitution:   use a 14 oz. can of diced tomatoes instead]

2 medium boneless, skinless chicken breasts, poached and shredded [Chronic in the Kitchen time saving substitution:  2 barbequed chicken breasts from your local deli, skinned and shredded]


for presentation:

Baked Tortilla Chips

1 ½ c. shredded Jack cheese (use low fat if watching fat)

8 – 10 slices avocado, optional


In large pot combine chicken broth through to oregano.  Add salt and pepper to taste and bring to a boil; simmer 25 minutes covered.  Add zucchini, tomatoes and shredded chicken breast pieces and continue to simmer about 10 minutes.  Remove from heat.   To serve, place tortilla chips, crushed a bit smaller if necessary, into individual bowls, cover with shredded cheese and ladle in soup.  Top with sliced of avocado.   8 – 10 servings