soup Archives - Page 5 of 5 -

My family enjoys having soup all year round. Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy. My 7-year old son has declared lentil soup his second favorite food. (His very favorite is pesto pasta.) One time he even asked for lentil soup as his birthday meal. I love him!

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils. French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety. Sometimes I serve this over a bed of brown rice to make the soup extra-hearty. Other times I simply serve it along with some crusty bread. Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup

Serves: 8

Ingredients

1 pound French green lentils, rinsed and drained
4 cups chopped yellow onions (3 onions)
2 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 carrots)
2 quarts low-sodium chicken broth
1 quart water
1 tablespoon red wine vinegar

Instructions

Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1½ hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.

Notes

adapted from The Barefoot Contessa Cookbook

This soup has all of the goodness you would expect from a chicken pot pie filling. It’s creamy with chunks of tender meat, and is full of vegetables. It’s so delicious I don’t even miss the crust. Seriously! It’s perfect for days when you want a slightly lighter, but still satisfying meal. Easy to make ahead and keep warm on the stove. Add a loaf of crusty bread and you have perfect comfort food!

Chicken Pot Pie Soup

Serves: 6-8

Ingredients

4 cups low-sodium chicken broth
2 skin-on, bone-in chicken breast halves (about 20 ounces total)
2 yellow onions, 1 thinly sliced and 1 chopped
1 tsp dried parsley
¼ tsp dried thyme
¼ tsp black peppercorns
6 tablespoons unsalted butter, at room temperature
2 carrots, small diced
2 celery stalks, small diced
6 white mushrooms, diced
2 unpeeled red-skinned potatoes, diced
⅓ cup plus 1 tablespoon flour
1 cup heavy cream
1 cup whole milk
¾ cup thawed frozen peas
salt and freshly ground pepper

Instructions

Combine the chicken broth with 2 cups of water in a large saucepan. Add the chicken, sliced onion, parsley, thyme, peppercorns, and ½ teaspoon salt. Bring to a boil. Lower heat to medium-low, partially cover the pot, and simmer the chicken over medium heat until the meat is no longer pink, about 30-40 minutes. Take the chicken pieces out and set aside. Strain and reserve the remaining broth.
Melt 1 tablespoon butter in a large pot over medium heat, and saute the chopped onion, carrots, celery, and mushrooms. Continue to cook until onion is translucent, about 5 minutes. Stir in the potatoes. Add 4 cups of the reserved broth. (Save remaining broth for another use.) Reduce heat to low and simmer for 30 minutes.
After the chicken has cooled, shred the meat into bite size pieces using two forks. Set meat aside to add at the end.
With the 5 remaining tablespoons of butter, add the flour and mash with a fork to make a thick paste. Whisk in 2 cups of the cooking broth to make a thinner paste. Whisk this mixture into the large pot and continue to whisk until smooth. Add the cream and milk and stir constantly until thickened and smooth, about 10 minutes. Add the shredded chicken and peas and continue to heat another 15 minutes. Season to taste with salt and pepper.

Notes

adapted from the Nordstrom Family Table Cookbook