WHEN TO ADD POTATOES TO SOUP RECIPES

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CHICKEN VEGETABLE SOUP WITH POTATOES RECIPE: HOW TO MAKE IT



Chicken Vegetable Soup with Potatoes Recipe: How to Make It image

"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Steps:

  • In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Nutrition Facts : Calories 219 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING



Kale Soup With Potatoes and Sausage Recipe - NYT Cooking image

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

Provided by Molly O'Neill

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

Steps:

  • Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
  • Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 793, UnsaturatedFatContent 27 grams, CarbohydrateContent 54 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 39 grams, SaturatedFatContent 17 grams, SodiumContent 1767 milligrams, SugarContent 9 grams

More about "when to add potatoes to soup recipes"

KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine portuguese
Calories 793 per serving
  • Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
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TOP SECRET RECIPES | SOUP NAZI'S INDIAN MULLIGATAWNY SOUP
Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works. I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself. Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.  Check out my other Soup Nazi copycat recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
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Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
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In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
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Total Time 3 hours 5 minutes
Calories 225 calories per serving
    1. Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
    2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
    3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
    4. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
    5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
    6. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
    7. Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
    8. Serve with a dollop of sour cream, if you like.
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GOULASH SOUP | BEEF RECIPES | JAMIE OLIVER
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you’ll find this soup served at all hours. Spicy and restorative, it’s just the thing for a cold winter.
From jamieoliver.com
Total Time 3 hours 5 minutes
Calories 225 calories per serving
    1. Peel and slice the onions, peel and crush the garlic, and deseed and dice the pepper. Finely chop the tomatoes. Pick and finely chop the marjoram.
    2. Add a good splash of oil to a large pan and gently sauté the onions, garlic and pepper until softened.
    3. Add the beef and continue to cook until the meat is browned and the vegetables are cooked.
    4. Stir in the paprika and cook for 2 more minutes, then add 200ml of the beef stock. Bring to the boil and cook until reduced by half.
    5. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.
    6. Add enough stock to cover and simmer until the meat and vegetables are tender, about 1½ to 2 hours.
    7. Peel, dice and add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
    8. Serve with a dollop of sour cream, if you like.
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Reviews 4.5
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Calories 1327 calories per serving
  • Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.
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