MOMMA'S POTATO SOUP
My mom used to make this soup for us everytime we were sick and it worked wonders as well as tasted amazing. It's also extremely simple to make.
Provided by wyckedbeauty
Categories Very Low Carbs
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and dice potatoes.
- In dutch oven, combine all ingredients.
- Cook on med heat until potatoes are soft, making sure to stir at regular intervals so as not to burn the milk.
Nutrition Facts : Calories 548.9, Fat 15.2, SaturatedFat 9.3, Cholesterol 49.4, Sodium 1955.3, Carbohydrate 88.9, Fiber 10.2, Sugar 4.7, Protein 17.2
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
MOMMA'S CHICKEN NOODLE SOUP
There really is no better chicken noodle soup. Its pure comfort, I swear it'll cure anything you have. You could use chicken breasts to cut back on some fat, but make sure it doesn't dry out. In general, chicken thighs don't dry out and give a wonderful flavor.
Provided by ladywisconsin
Categories Clear Soup
Time 2h30m
Yield 1 pot
Number Of Ingredients 13
Steps:
- Heat 2 tbs. in large stock pot.
- Brown chicken thighs, skin down first, in pan in batches until all are brown.
- Set aside.
- Melt butter in pot.
- Add onions, carrots, celary & seasoning.
- Saute 5-10 minutes.
- Last minute or two add garlic.
- When garlic is fragrent, add browned chicken thighs.
- Fill with enouch water to cover chicken & veggies.
- Add bouillon cubes.
- Cover and let simmer about an hour to an hour and a half.
- Remove from heat and remove chicken thighs, cool.
- When chicken is cool enough to work with, remove skin and shred chicken.
- Add chicken to broth and bring to boil.
- Add noodles.
- When noodles are done, enjoy!
- Serve with some nice crusty bread.
Nutrition Facts : Calories 2929.7, Fat 128.3, SaturatedFat 36.2, Cholesterol 703.5, Sodium 6089.6, Carbohydrate 305.1, Fiber 26.4, Sugar 37.3, Protein 137.9
CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP
Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.
Provided by 1 Baker
Categories Clear Soup
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
- Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
- Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
- Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
- Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
- When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
- Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
- Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
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