Soups-Stews | easy. everyday. eats.

Chicken and Vegetable Dumpling Soup

January 10, 2012 by Erin Stomber 2 Comments

Chicken and Dumpling Soup is an all time classic comfort food. The combination of veggies and chicken in a creamy broth mixed with dumplings… I’m not sure if too many things can top it!

It’s a simple, and yet beautiful, dish. While there are a few steps involved and it does take a little time to prepare, there is nothing to be intimidated about. The ingredients are easy to throw together - even the dumplings. To save a little time you could skip the first steps by using a rotisserie chicken.

This meal is perfect for these cold winter months, but I guarantee that I will be making this all year round! [Read more...]

Filed Under: Chicken, Soups-Stews

Chicken Noodle Soup

October 3, 2011 by Erin Stomber 6 Comments

Well, I’ve been back to school for about a month now. My immune defenses never hold off for very long, and right from the get go I usually get sick. This year was no different, and in fact, it seemed to hit little harder than normal. It’s been quite the rough start to a new year. I keep thinking each year will get better, but I’ve been busier than ever. I don’t think that any of the stress has helped my health, either. [Read more...]

Filed Under: Chicken, Soups-Stews

Baked Potato Soup

March 18, 2011 by Erin Stomber Leave a Comment

My sister Amy is an amazing cook. I don’t know how she finds time to do it all, but she does. Every time I stop by her house she has a new recipe cooking on the stove and some kind of dessert sitting on the counter {not to mention the house is spotless}. It always tastes great! When I started this blog I asked her to submit some of her recipes. She just sent me this picture and recipe of Baked Potato Soup. She’s tried several versions and this is her and her husband’s favorite recipe out of all the ones she’s made. Doesn’t it look good? Thanks Amy!

Baked Potato Soup – submitted by Amy {print recipe}

6-7 large russet potatoes

1/3 cup butter

1/3 cup flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3 cups milk

1/2 cup sour cream

5 bacon strips

1/2 cup shredded cheddar cheese

2 tablespoons thinly sliced green onions

Peel and cube the potatoes. Boil for 10 minutes or until tender {a fork should easily pierce the potato}. In a large saucepan, melt the butter. Whisk in the flour, salt, and pepper until smooth. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes. Garnish with bacon, cheese and green onions. Yields 5 servings.

Recipe is adapted from Taste of Home.

Filed Under: Soups-Stews

Savory Butternut Squash Soup

February 28, 2011 by Erin Stomber Leave a Comment

I love, love, love squash. It has always been one of my favorites growing up. My mom often made buttercup squash, which is yummy However, in watching food network, and reviewing many recipes online, in magazines and cookbooks, more often I come across butternut squash. I had never made or even had butternut squash before, but I’ve wanted to try it for a long time. I was not disappointed. I must say, this soup is amazingly delicious!

Savory Butternut Squash Soup (print recipe)
3 tablespoons butter
1 shallot, minced
Pinch fresh thyme
8 fresh sage leaves
1 ½ teaspoons kosher salt
1 teaspoon pepper
6 cups (30-ounces) cubed butternut squash*
3 cups chicken stock
½ cup heavy cream
Parmigiano-reggiano, freshly grated for garnish

In a large saucepan, melt the butter over medium-low heat. Add the shallots, and desired amount of thyme (I only use a pinc of fresh). Fry the sage leaves in the butter until they are fragrant, remove all but two and reserve the rest for garnish. Stir in the salt and pepper, and then add the chicken stock and squash. Bring to a boil, then reduce and simmer until the squash is tender, about 10 minutes. Using an immersion blender, puree the squash and then stir in the heavy cream. Serve in a bowl with freshly grated parmigiano-reggiano and reserved sage leaves.

*I use frozen squash that is cut into cubes because it is fast and easy. This may be hard to find. If you can’t find it, buy a fresh butternut squash. It’s a little more work, but totally worth it! Cut it into quarters and remove the seeds. Drizzle with oil, and season with salt and pepper and place on a baking sheet. Roast at 375 degrees until very soft, about 1 hour. Remove from the oven and let it cool until it can be handled. Scoop out the flesh using a spoon. Finish according to the above directions. Yields: 6 one cup servings.

Recipe is original to Easy Everyday Eats.

Filed Under: Soups-Stews

French Onion Soup

February 25, 2011 by Erin Stomber 2 Comments

French Onion Soup {print recipe}

6 large yellow onions

1 tablespoon extra-virgin olive oil

1 tablespoon kosher salt, plus more as needed

1/2 cup dry sherry

4 to 5 bay leaves

2 cloves garlic, minced

1 bundle thyme

10 cups beef stock

1 loaf baguette, about 24 slices

1 clove garlic, cut lengthwise

12-ounces Gruyere cheese, grated

Coat a large deep pot with olive oil. Cut the onions in thin slices from stem to root end and add them to the pot. Sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. The onions will almost come to the top of the pan. Don’t worry! They will quickly reduce down to a small amount. Cover the pot and sweat for about 15 minutes. Remove the lid and let the onions cook low and slow to really develop their rich dark brown color and sweet flavor, at least an hour to an hour and a half. (If the onions are too watery you may have to turn the heat to medium for awhile to cook off some of the water so the onions can caramelize.)Once they have reached the caramelized stage, add the sherry and cook until the sherry has reduced by half, working up the bits of brown that have developed in the bottom of the pan. Add the bay leaves, thyme bundle, garlic and beef stock. Bring to a boil and then reduce heat and simmer for at least 1 hour. Taste and season to make sure the soup has developed a full flavor, it may need a generous amount of more salt.

Cut the baguette loaf into small slices and arrange on a cookie sheet. Toast baguette on each side under the broiler until lightly browned. Cut one clove garlic in half. Take the cut edge and rub on the top of each baguette slice. Top with a heaping pile of grated cheese. Return to the broiler until the cheese is melted and lightly browned and bubbling.

To serve, fill crocks three quarters of the way full with the onion soup and top with two toasted baguette slices.