I am loving this fall weather! The cool nights make me want warm, savory soups. I'm a soup fan anyway, and this just gives me a reason to make it. My husband, Bill, is not a soup or stew fan. It drives me crazy. I remember every Halloween, my Momma would make homemade soup or chili or both. She would have it on the stove when people came in. She would serve with her cornbread muffins. It was delicious. The soups I've shared will be a hit for Halloween or a quick delicious supper.
InstaPot Chicken Soup
2 tablespoons olive oil
1 large yellow onion, minced
4 cloves garlic, minced
3 stalks celery, minced
3 carrots, peeled and chopped
8 cups water or chicken Broth
1/4 up Better than Bouillon Chicken (only if using water)
2 bay leaves
3 teaspoons kosher salt plus more to taste
1 teaspoon fresh black pepper
3 medium tomatoes, minced
1 tomato, chopped
1 cup orzo pasta, cooked and drained
2 pounds Rotisserie Chicken (or cooked chicken), shredded
1/2 bunch parsley, minced
3/4 cup minced basil leaves, fresh
1/2 lemon juiced
1/2 cup parmesan cheese
Prepare all ingredients by chopping the veggies on a cutting board.
Add the oil to the instant pot and turn it to high sauté mode. Once hot, add the vegetables- onions, garlic, celery, and carrots and stir until tender, about 3 minutes.
Pour in the broth, bay leaves, salt, and pepper, and three minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
Do a quick release on the valve and remove the bay leaves.
Add the one chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for four more minutes.
Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan.
Italian Chicken Soup
(Pioneer Woman recipe)
1 box Ditalini pasta (very Short Macaroni-type Pasta Noodles)
1 tablespoon olive oil
1 whole cut-up fryer chicken
8 cup low-sodium chicken broth
1 whole medium onion, diced
2 whole green bell peppers, diced
2 stalks celery, diced
2 whole fresh jalapenos, diced
1 tablespoon olive oil
1 can (28-ounce) can whole tomatoes
2 cup heavy cream
1/3 cup extra virgin olive oil
4 tablespoons minced fresh oregano
Salt and freshly ground pepper, to taste
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in one tablespoon of olive oil and set aside.
Place chicken in a large pot or Dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from the pot, and shred meat. Discard bones and set meat aside.
Dice canned tomatoes and return them to their juice. Set aside.
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Either pour off chicken broth into a separate container or use a new pot to sauté onion, green pepper, celery, and jalapenos in one tablespoon of olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Cauliflower Soup
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for two minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
