Monday, January 18, 2016

Chicken and Kale Soup

...with bacon! I'm about to overdose on soup, but we received our first snow of the season over the weekend so it's completely understandable. This soup has some Mexican flavors,  tons of heart-healthy kale, and some cous cous for fun!


Chicken and Kale Soup

Ingredients (makes 4-6 servings):
1 large white onion, diced
1-2 jalapenos, diced (seeds in or removed depending on your preference)
3 cloves garlic, diced
1 bushel of chopped kale
2 4oz cans of diced green chilis
1 14.5oz can of diced tomatoes
4 strips of cooked bacon, crumbled
4 cups chicken stock
8oz chicken
1 cup cooked cous cous/quinoa/rice/pasta
1 Tbl cumin
1 Tbl chili powder
1/2 tsp salt
1/2 tsp pepper
1 Tbl olive oil

Directions:
Sautee onion, jalapeno, and garlic in olive oil on medium high until the onions become translucent. Add the kale and constantly stir until it is all wilted.

Meanwhile, cook the chicken as desired. I boiled mine in a pot of water with some of the same spices as the soup for extra flavor. When the chicken cools, shred it or cut it into bite sized pieces.

Add your canned goods, chicken, bacon, and spices to the soup. Turn town to medium low, stir, and cook for about 5 minutes. Add the chicken stock and cous cous, cover, and turn the heat down to low. Cook for 30 minutes.


Enjoy! :)






Tuesday, January 12, 2016

Italian Sausage Soup

I really didn't know what to call this one. It has sausage, vegetables, pasta, and some great Italian flavors. I actually never liked Italian sausage, only the versions presented by other countries, such as kielbasa, chorizo, chourico, linguica, etc., until very recent (and I'm quite happy about it). It's been helping me get through this week and I look forward to having it for lunch every day! You can easily substitute the sausage for ground turkey, beef, chicken, pork, or lamb, if you also do not like Italian sausage.


Italian Sausage Soup


Ingredients (makes about 8 servings):
1lb ground Italian sausage
16oz sliced mushrooms (I used 8oz each of white and baby bellos)
1 large white onion
1/2 cup diced carrots
4 cloves garlic, diced
1 9oz bag of fresh spinach
8oz pasta (I used Dreamfields Rotini)
4 cups chicken stock
1 28oz can of crushed tomatoes
1/2 cup white wine (I had pinot grigio on hand)
1 Tbl olive oil
1 tsp dried oregano
1 tsp dried basil
1 Tbl garlic powder
1 Tbl fresh sage, diced
1 Tbl fresh rosemary, diced
2 tsp fresh Thyme
S+P

Directions:
Heat olive oil in a big pot over medium high. Add the ground sausage and cook until browned. Add mushrooms, onions, and carrots and cook for about 7 minutes. Add the diced garlic, dry herbs, and fresh herbs and cook for about 3 minutes. Add in the spinach and mix until it is all wilted. Add the chicken stock, tomatoes, wine, and pasta. Turn down to low and cook for about an hour. Finish it off with 1 tsp each of salt and pepper.

I highly suggest topping off your soup with some fresh parmesan cheese!


Enjoy :)