Showing 14 Result(s)
Main dish Soup

Pea and Ham Soup

This is a fabulous “throw it all in the slow cooker” soup. There’s no need to cook the onion separately – it “sautés” itself in the fat from the ham that rises to the surface. Thick, hearty soup broth infused with incredible flavour from the ham! Use leftover ham bone, or purchase a ham hock.

Soup

Chicken Meatball Soup

Chicken Meatball Soup
Chicken Meatball Soup recipe.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley (10 g), finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion (150 g), diced
  • ½ cup carrot (60 g), diced
  • ½ cup celery (110 g), diced
  • 2 cloves garlic, minced
  • 8 cups chicken stock (2 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard (400 g), roughly chopped
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food to keep you warm all night 🥣💕Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by BuzzFeed Food on Sunday, June 30, 2019

Soup

Instant Pot Buffalo Ranch Chicken Dip

Instant Pot Buffalo Ranch Chicken Dip
Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1½ lbs boneless, skinless chicken breast, cut into 6 pieces
  • ¼ cup water
  • 1 cup Buffalo-style hot sauce
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter, cut into 4-6 pieces
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce for garnish
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Sprinkle ranch dip over the top, then dot with butter–do not stir.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  7. Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  8. Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

Watch the recipe video here:

Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!RECIPE: http://chopsecrets.com/instant-pot-buffalo-ranch-chicken-dip/

Posted by Chop Secrets on Saturday, April 20, 2019

Soup

Instant Pot Keto Clam Chowder

Instant Pot Keto Clam Chowder
This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess.
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
  • 3 bacon slices, chopped
  • 1 medium-size white onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut in 1-1½- in. pieces
  • 1½ cup water
  • 1 cup clam juice
  • 1½ cups heavy cream
  • 16 ounces canned clams, including juice
  • ¼ cup finely chopped fresh flat-leaf parsley
Instructions
  1. Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.
  2. Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.
  3. Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure.
  4. Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon.

Watch the recipe video here:

Creamy, rich, indulgent—and still #Keto-approved. GET THE RECIPE: https://trib.al/KFMPAEP (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Soup

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • ⅓ cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  • 3 tbsp grated Pecorino Romano cheese
  • 1 large egg, beaten
  • 1 clove crushed garlic
  • 1 tbsp fresh minced parsley
  • ½ teaspoon kosher salt
Soup:
  • cooking spray
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves minced garlic
  • 1 can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  • 4 cups reduced sodium chicken broth
  • 4 to rn basil leaves, plus optional more for garnish
  • 2 bay leaves
  • 5 ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  • 1 cup zucchini, diced small
  • Parmesan rind, optional
  • Grated parmesan cheese, optional for serving
Instructions
  1. For the meatballs:
  2. pound 93% lean ground turkey
  3. /3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  4. tbsp grated Pecorino Romano cheese
  5. large egg, beaten
  6. clove crushed garlic
  7. tbsp fresh minced parsley
  8. /2 teaspoon kosher salt
  9. Soup:
  10. cooking spray
  11. teaspoon olive oil
  12. /2 cup chopped onion
  13. /2 cup chopped celery
  14. /2 cup chopped carrot
  15. cloves minced garlic
  16. can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  17. cups reduced sodium chicken broth
  18. to rn basil leaves, plus optional more for garnish
  19. bay leaves
  20. ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  21. cup zucchini, diced small
  22. Parmesan rind, optional
  23. Grated parmesan cheese, optional for serving

Watch the recipe video here:

Turkey Meatball and Ditalini Soup (Instant Pot or Stove) is pure comfort in a bowl! Mini turkey meatballs combined with…

Posted by Skinnytaste on Monday, April 29, 2019