Chicken Curry Soup

Hi there!

Well, I was going to post a cake today...yes, I'm still going to post cakes from time to time...just not ALL the time!

Anyway, I was going to post a cake today but have changed my mind for 2 reasons.

1) We had a crazy storm last night that woke up me and the kids. Now it's a dreary, rainy day and that always is good weather for soup.

2) I can't find the pictures of the completed and plated cake. Hmmmm... Do not lose hope though! I'm still looking!

I'm definitely still fighting with my head about what this blog was and what I would like it to be.

My header is a bunch of cakes. I am a baker. I love to bake. But if my friends and family can't look at the blog because that's ALL I post, then the blog is worth nothing to me.

I am working on my own weight loss. I have lost almost 12 pounds so far. People keep asking me how I'm doing it.

Yes, I am trying to make healthier decisions, but I'm also participating in the Body by Vi 90 Day Challenge!

You would think that a food blogger would be crazy against meal replacement shakes. But these are so good and there are hundreds of recipes so I actually feel like I'm indulging instead of denying. I mean, how many people can say they had German Chocolate Cake for breakfast and it wasn't cheating?? LOL!!

Even though I'm currently replacing breakfast and lunch, I still love to focus on having a delicious dinner.

One of my ultimate favorite recipes that I make is this chicken curry soup. I got this recipe from My Friend The Chef. I learned so much from her during my time in Middle of Nowhere, Missouri. I am so grateful to have met most of the ladies there, but her in particular.

My favorite part of this recipe is the potato in the soup. Nice curry flavored potatoes. YUM!

This recipe is super easy! You throw the stuff in a pot and let it boil. Serve it over brown rice and enjoy!

Can't really get much simpler can I??

I highly suggest you run out today (if there aren't any floods in your area) and grab the stuff to make this tonight. Looking at these pictures and thinking of this soup, I may have to brave the floods and do the same! Mmmmmm....soup....


Chicken Curry Soup

Printer Friendly Version

Ingredients:

• 2-3 boneless, skinless chicken breast, diced
• 3 large carrots, cut in 1 inch slices
• 2-3 large potatoes, diced in 1 inch pieces
• 1 large onion, cut in half then quartered
• 1-2 quarts chicken stock
• 2 Tablespoons fish sauce
• 2 heaping Tablespoons yellow curry 
• water, if needed
• Brown rice, for serving

Directions:

1. Place all ingredients in large pot.
2. If not fully covered with chicken stock, add water until ingredients are fully submerged.
3. Turn heat to high and bring to a boil, reduce heat to medium and allow to boil until vegetables are tender and chicken is cooked through.
4. Serve over brown rice.
5. Enjoy!!

Loaded Potato Soup

Okay people! It's cold!!

Not just cold...no...it's freaking COLD!

I thought I escaped the cold and the crazy blizzards when I moved away from Upstate New York.

Apparently I was wrong.

I don't think the Midwest should be this cold.

I mean...today's high is -2.

Did you get that??? NEGATIVE TWO!

LOL! What can you do??

Actually, the blizzard wasn't that bad for what I'm used to.

It's just that this place doesn't know how to handle this type of weather like Upstate New York did.

When we first arrived in New York it was mid February. We were driving through town and I grabbed The Hubble's arm and said "what's that?!?!!" as this huge monstrosity of a vehicle passed by. He looked at it, then turned to me and told me it was a plow.

A plow???? That's not like any plow I'd ever seen!!! That thing was huge!

Regular civilian pick up trucks had plow attachments for the winter months. People owned snowblowers before they owned lawn mowers. It was a different world up there.

Here, when there is a light dusting of snow, they shut down post. Insanity!

It's kind of cute though.

Until we get 6 inches of snow in a day and we are "snowed in" for 2 days. Then it gets annoying.

I enjoy staying at home and having lazy days. But when I'm forced to stay home and I can't go anywhere...then it becomes a problem.

But now, the sun is shining, the cute little plow came through my neighborhood and post is open once again. The Hubble went to work out. And I have the ability to leave if I so choose.

But now, I don't want to go! It's cold!!!

So, what better to warm up a soul than a hot, steaming bowl of soup.

And why not take it one step further and make it a thick, hearty potato soup.

And not only that! But it's healthy!

Crazy!

But no less real than the weather we've had here in the last few days.

Are you ready to warm up and fill your belly at the same time??

Let's get going!

Grab your ingredients: red potatoes, low-sodium chicken broth, low fat sour cream, prechopped onion, olive oil, bacon, flour, low fat shredded cheddar cheese, salt, pepper and chives.

Scrub and clean the potatoes. Pierce them with a fork. Then toss them in the microwave on high for 13 minutes of until they are tender. When fully cooked, remove from microwave and cut in half to cool.

While the potatoes are cooking, heat the olive oil in a skillet over medium-high heat. Add the onions and saute for 3 minutes.

Add in the chicken broth.

In a separate bowl, whisk together the flour and 1/2 a cup of milk.

Add the flour/milk mixture, along with another 1 1/2 cups of milk, to the skillet. Bring to a boil, stirring frequently, let cook 1 minute. Remove from heat.

Coarsely mash the potatoes into the milk/broth mixture. (I tried to remove the skin but decided against it. We like the skins in. If you don't, go and and discard the skins).

Separate the soup into bowls. Top with cheese, bacon and chives.

Serve and enjoy!!

Loaded Potato Soup
Adapted from Cooking Light

Printer Friendly Version

Ingredients:

• 4 (6 ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup onion (prechopped if desired)
• 1 1/4 cup low-sodium chicken broth
• 3 tablespoons all purpose flour
• 2 cups fat free milk
• 1/4 cup low fat sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 bacon slices, halved
• 1/3 cup low fat shredded cheddar cheese
• 4 teaspoons chives

Directions:

1. Pierce potatoes with a fork. Microwave on high 13 minutes, or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes.
3. Mix in chicken broth.
4. Whisk together four and half cup milk in separate bowl. Add to pan with an addition 1 1/2 cups milk. Bring to a boil, stirring often. Cook 1 minute.
5. Remove from and stir in sour cream, salt and pepper.
6. Arrange bacon on paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 minutes. Let cool then crumble.
7. Coarsely mash potatoes into soup. 
8. Separate into bowls, top with cheese, chives and bacon.
9. Serve and enjoy!

Green Chile Chicken Tortilla Soup

Guess what, guess what!!!

It's finally cold here!

What?

I've been waiting!

I mean, after living in Upstate New York for so long, it's crazy to me that it was 60 degrees here...in November!

Well, while we were away for Thanksgiving Mother Nature took that time to figure out her shiz and straighten up. You go girl! It's about freaking time you figured it out...

That's what happens when you drink on the job. ;-)

When the weather turns cold, people tend to start thinking of soups and stews to fill the belly and warm the soul.

That's all well and good....if you like soup.

Here I go again with my craziness...

For as long as I can remember...I didn't like soup.

I just wasn't a soup person.

It wasn't that I didn't want to be...it just didn't appeal to me.

Last year, when I was living in Texas, my mother in law convinced me to just try her soup.

I fought her on it a bit but eventually caved. I couldn't turn her down (or away).

So I tried the soup.

Upon my first bite, the stars aligned and I suddenly knew. I knew what soup was about. It was like a whole new world opened up to me.

A world full of soup!

So when the weather turned cold (finally!) I immediately set out to make my favorite soup.

And now I am going to share with you this magical (and incredibly easy) soup.

I will tell you...do you remember the green chile chicken enchilada casserole?? Yeah. Imagine that in liquid form. That gives you this soup.

Try it!

Here's how.

Grab your ingredients: boneless skinless chicken breast, 1 can of Las Palmas green enchilada sauce, 3 cans chopped green chiles, onion, 3-4 potatoes, salt, pepper, shredded mozzarella and tortilla chips.

Place 4 quarts of water into a large pot. Toss in the chicken and boil until the chicken is completely white. Once the chicken is cooked completely, remove from the pot and let cool. Do not dump the water!

Chop the potatoes and onion into large chunks.

Now, you should still have a pot of hot, chicken flavored water on the stove top. To that you want to add the potatoes, onion, all 3 cans of chopped green chiles and the enchilada sauce. Salt and pepper to taste. Cook for about 20 minutes or until the potatoes are tender.

While the potatoes are cooking, shred the chicken. Once the potatoes are tender, add the shredded chicken back into the pot. Let cook another 5 minutes.

Now it's time to start assembling your bowl of soup. Take some chips and break them up into the bottom of your bowl.

Toss in a generous amount of shredded cheese.

Top the chips and cheese with the soup. Serve and enjoy!!

Green Chile Chicken Tortilla Soup

Printer Friendly Version

Ingredients:

• 4 quarts water
• 2-3 boneless, skinless chicken breasts; shredded
• 3-4 large potatoes; chopped into 2 inch cubes
• 1 large onion; chopped into 2 inch cubes
• 3 cans chopped green chiles
• 1 can Las Palmas green chile enchilada sauce
• salt and pepper to taste
• shredded mozzarella cheese
• tortilla chips

Directions:

1. Place water and chicken in a large pot. Boil until chicken is fully cooked. Remove chicken from water, allow to cool then shred.
2. Place the potatoes, onion, chopped green chiles and enchilada sauce into the pot of boiling water. Salt and pepper to taste. Cook about 20 minutes or until potatoes are tender.
3. Add back in shredded chicken. Cook 5 minutes more.
4. Break up chips into the bottom of serving bowl. Top chips with cheese. Ladle hot soup over chips and cheese. 
5. Serve and enjoy!

Tomato Soup at Sunset

A friend of mine recently had lap band surgery and has been on clear liquids for the last three weeks. Finally she was able to eat slightly more solid food. So I made her some homemade tomato soup. I don't have any pictures of the step by step instruction but I can tell you that this soup was souper good! LOL!

All the ingredients were fresh and ripe. I had never made homemade tomato soup before but it was surprisingly easy and it turned out delicious.

I served mine with a dollop of ricotta cheese, some fresh ground pepper and I crushed a few Ritz crackers onto the top (which I don't have a picture of).

While I was making the soup, Little Butt was eating dinner and talking to me. The next thing I know, I look over and...

The poor thing had fallen asleep eating dinner. I had to pick her up and go lay her down on the couch where she took a good nap. What a good little helper she was!

Anyway. Here's the recipe. I got it from a Good Housekeeping Soups & Stews cookbook:

Ingredients:

• 1 tablespoon butter or margarine
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, peeled and finely chopped
• garlic clove, crushed with garlic press
• 2 teaspoon fresh thyme leaves
• 4 pounds ripe tomatoes, cut into pieces
• 1 can (14 to 14 1/2 ounces) chicken broth (I used low sodium broth)
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 bay leaf
• 1/2 cup water
• snipped chives (optional)

Directions:

1. Melt butter in 5-quart Dutch oven over low heat. Add onion, celery, and carrot and cook until tender (about 10 minutes). Stir in garlic and thyme and cook for an additional minute.
2. Add tomatoes, broth, salt, pepper, bay leaf, and water; heat until boiling over high heat. Reduce heat and simmer, uncovered, about 45 minutes. Tomatoes will break up and mixture will thicken slightly. Remove from heat and discard bay leaf.
3. Spoon 1/3 of mixture into blender and puree until smooth. Place in separate bowl and repeat with the rest of mixture 1/3 at a time. 
4. Soup can be refrigerated and served cold or placed back in Dutch oven to reheat and serve hot. Sprinkle with chives immediately before serving, if desired.

Each serving (1 cup): About 80 calories, 3g protein, 13g carbohydrate, 3g total fat (2g saturated), 4mg cholesterol, 405g sodium (unless you use low sodium broth).