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Question by MadameMimm: Do you have a soup recipe to accompany chicken ceasar salad?
It’s a nasty, rainy day here in Houston, and I’m going to make chicken ceasar salad, but I want to have a yummy soup to go with it. Does anyone have a recipe for a side soup, maybe like baked potato soup?
Best answer:
Answer by lou
1. potato soup
2. white bean chicken chili
3. past fagoli
4. chciken and vegetable noodle soup
5. minstrone
6. broccoli cheese
7. corn chowder
8. vegetable pasta beef soup
9. cream of tomato
10. chicken, rice, and vegetable soup
Know better? Leave your own answer in the comments!
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Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
BLT and P (Bacon, Leek, Tomato and Potato) Soup
Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
Hope you enjoy!!!
How bout stuffed pepper soup. You can saute some chopped green pepper and 1 pound of ground beef- when softened and browned, add 2 cans of crushed potatoes and a cup of minute rice. Simmer for 20 minutes and you have some AWESOME soup!
Amazing Corn Chowder
6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
1/2 teaspoon salt
ground black pepper to taste
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DIRECTIONS:
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
(you dont need a dutch oven for the bacon , I use a regular pan)
This would go great with a ceaser salad, and you don’t even need the chicken. It is also a nasty, rainy day in Michigan, but it was sure beautiful yesterday! Funny how nasty starts you thinking about soup. Before I went to this site I pulled up this recipe to make tomorrow. Enjoy!
PASTA e FAGIOLI
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans with liquid
1 cup canned tomato sauce or canned crushed tomatoes – (Maybe a can of diced tomatoes)
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Simply Chicken Soup for One
2 small chicken thighs
handful of parsley
1/2 onion
2 carrots
2 stalks celery
1 tomato
a few drops honey
a few dashes of Sea Salt (season to taste)
pure water
just a pinch of cracked pepper
simmer chicken in quart size pot half way filled with bottled water. after 15 minutes add the vegetables and seasoning. Add water to fill. Let simmer for about an hour. Serve with rice, noodles, crackers, or better yet, just as it is.
BAKED POTATO SOUP
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.