Easy Chicken Stock

Nothing makes a curry taste a millions times better than fresh chicken stock. Here’s a quick and easy recipe you can make and freeze for future use.

Easy Chicken Stock

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 1 – 2 pounds of fresh chicken bones (cleaned and washed)
  • 1 small piece of fresh ginger (cut)
  • 2-3 garlic pieces (smashed)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 1 onion (cut)
  • Salt and Pepper

Directions:

  • In a large pot fill with water and add all ingredients.
  • Boil and simmer for 2-3 hours
  • Skim any scum from the top
  • Drain and freeze any unused stock

 

Potato and Pancetta Soup

I’ve been fighting a cold this last week and hot soup always seems to be the best remedy to feel better. I’m not a fan of eating noodles in my soup, I prefer vegetables. Lately I have been in love with baby dutch potatoes.

Here’s the soup I made for myself yesterday. You can change it up to whatever you like. I wanted my soup to be light and lots of broth so I don’t use a thickener.

Potato and Pancetta Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 8-10 small baby dutch potatoes (sliced on mandolin in circles)
  • 2 fresh carrots (sliced on mandolin in circles)
  • 1 large sweet onion (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon thyme (removed from stem)
  • 4 cups of fresh chicken broth (store bought is ok)
  • 1 package of pancetta
  • 2 tablespoons butter
  • 2 cloves garlic (chopped)
  • salt and pepper to taste
  • 1 cup heavy cream (you can use half and half for lighter version)

Directions:

  • In a large pot melt butter
  • Add onions and cook until translucent
  • Add garlic and mix for 1 minute
  • Add chicken broth and bring to a boil
  • Add potatoes, carrots, parsley, thyme
  • Cook until all vegetables are soft
  • Add salt and pepper to taste
  • Add heavy cream

Pasta Fagioli

The other night I went to dinner at the Olive Garden. I haven’t been there for over 15 years. I ordered the salad and soup (pasta fagioli). It was delicious! I wanted to recreate that soup but with better ingredients and of course, organic. Everything I make I try to use all organic no hormone meat and vegetables.  I also used a turkey Italian sausage instead of pork. This is a great easy affordable dinner!

Pasta Fagioli

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic (chopped)
  • 1 medium sweet white onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 1 can of white cannelloni beans
  • 1 can (14 oz) of high quality tomatoes (chopped)
  • 1 package of organic hot Italian turkey sausage (no casings)
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon crush red pepper
  • salt and pepper
  • 32 oz organic chicken stock
  • 1 cup of water
  • 1 1/2 cup of salad macaroni or Ditalini pasta (uncooked)

Directions:

  • In a large pot add olive oil and onions stir until translucent
  • Add turkey sausage and cook thoroughly
  • Add garlic, carrots, celery, all herbs and stir for 1-2 minutes
  • Add chicken stock and bring to a boil
  • Add beans and tomatoes
  • Cook on medium high heat for 20 minutes until carrots are soft
  • Add 1 cup water and bring back to a boil
  • Add pasta and cook for 7-8 minutes until pasta is cooked
  • Remove from heat and let sit for 10 minutes to let pasta absorb liquid
  • Serve with grated parmesan cheese and bread or cornbread

Thai Coconut Milk Soup – Tom Ka Gai

It’s finally starting to get cold in California. Today was the perfect day to make one of my favorite soups. I made a quick and easy version today since I was short on time, enjoy!

Thai Coconut Milk Soup - Tom Ka Gai

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • One package of organic chicken tenders cut into pieces
  • 2 cans of coconut milk
  • 1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
  • 3 Kaffir lime leaves
  • 2 stalks of lemon grass (just the bottom part)
  • 1 young ginger (galangal)
  • Handful of chopped cilantro
  • Thai chilies (optional)
  • Green onions chopped (optional)
  • 1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
  • 2 teaspoons of chili paste (optional)
  • 1 can of straw mushrooms (you can use any mushroom)
  • 1 teaspoon of fish sauce
  • 2 fresh lemons

Directions:

  • Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
  • Cut up the bottom part of the lemon grass length wise
  • Cut up in slices the galangal
  • Tear or cut kaffir lime leaves in half
  • Place in broth and let simmer for 5 minutes
  • Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
  • Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
  • Add chicken and make sure its cooked through before adding anything else
  • Add mushrooms
  • Add chili paste
  • Add 1 teaspoon of fish sauce (more if you like saltier)
  • Add squeezed lemon juice to taste. (I like mine sour)
  • Add chilies if you want it spicy
  • Serve hot!

Ingredients for Thai Soup
Ingredients for Thai Soup

Sliced galangal and lemongrass
Sliced galangal and lemongrass

cooking the soup base
Cooking the soup base

I like this chicken broth
I like this chicken broth

cut up chicken
Cut up chicken

Add lemon
Add lemon

Add chili paste
Add chili paste

remove the galangal and lemongrass before adding chicken
remove the galangal and lemongrass before adding chicken

Creamy Vegetable Soup with Pancetta

I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.

Creamy Vegetable Soup with Pancetta

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 4-5 stocks of celery (chopped)
  • 1/2 stick of butter
  • 3 carrots (chopped)
  • 1 sweet onion (chopped)
  • 1 handful of parsley (chopped)
  • 3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
  • 1 package of cubed pancetta or 5 strips of bacon
  • 1 cup of cream
  • 1 cup of your favorite cheese (I used sharp cheddar)
  • Salt and Pepper

Directions:

  • In a large pot melt the butter, pancetta and chopped onions together
  • Add celery, carrots, parsley and stir for a couple minutes
  • Add chicken stock
  • Add potatoes
  • Bring to a boil and cook until cooked (soft)
  • In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
  • Return into the pot and bring back to a boil
  • Add cream, cheese and salt and pepper to taste
  • Serve with crispy bread or sandwich