Browsed by
Tag: soup

Scrap Chicken Noodle Soup (IP)

Scrap Chicken Noodle Soup (IP)

Comments 0 Comment
Yield: 6 to 8 Servings
Very loosely adapted from https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

Don’t laugh at the name. This tasty soup is made with scrap chicken and/or turkey bones, skin, giblets, etc. that you saved in the freezer. You do save all your poultry scraps, right? Using a soup bag gets all of the flavor from the scraps and makes them easy to discard.

  • 2TBS olive oil
  • 1large onion chopped
  • 3to 4 medium carrots chopped
  • 3to 4 stalks celery chopped
  • 1tsp salt plus more to taste
  • ½tsp pepper or to taste
  • 1tsp thyme dry
  • 1tsp parsley dry
  • 1tsp oregano dry
  • 8cups water
  • 4lbs chicken scraps, thawed if previously frozen
  • 1chicken breast
  • 2to 3 heaping tsp chicken base
  • 6oz egg noodles uncooked, (about 2½ cups)
  • Special Equipment: Soup Bag/Soup Sock, available at Amazon.

Set Instant Pot to the saute setting.

Add the olive oil, onion, carrots and celery and saute for 5 to 8 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in half the water. Add the chicken scraps to a soup bag and place in IP. Add the chicken breast to the IP (not in the bag!). Add remaining water, but do not exceed the Max fill line.

Close the lid. Set the Instant Pot to the Manual setting and set the timer to 20 minutes.

Once the Instant Pot cycle is complete, use a quick release. Carefully unlock and remove the lid from the instant pot.

Remove the breast and set aside. Remove and discard the chicken scaps in the soup bag.

Dice or shred the chicken breast

Set the Instant Pot to the saute setting again and return to a boil. Add the chicken base and and mix. Check for seasoning and adjust.

Add the noodles to the soup and cook for 5 to 6 minutes uncovered, until the noodles are cooked al dente.

Turn off the Instant Pot. Add the shredded chicken back to the Instant Pot, taste and adjust seasoning.

Garnish with additional parsley if preferred.

Shrimp Bisque

Shrimp Bisque

Comments 0 Comment
Yield: 4 Servings
Recipe adapted from Joy of Cooking ‘97

I use shrimp in a lot of dishes and try to buy raw split and cleaned shrimp. I save all the raw shells and tails in the freezer. When you have a gallon bag full, it’s bisque time. Note: the original recipe says you only need the shells from 1 lb of shrimp. In my opinion that is nowhere near enough.

For the Stock

  • 5cups water
  • 2cups dry white wine
  • 2cups fish stock (or 1 cup water and 1 cup clam juice)
  • 2cups beef stock
  • 1lb raw shell-on shrimp and shells from 1 to 2 lbs of shrimp

For the Mirepoix

  • 4TBS unsalted butter
  • 1cup finely chopped onion
  • ⅓cup finely chopped carrots
  • ⅓cup finely chopped celery

For the Bisque

  • 1½cups, peeled, seeded, chopped tomatoes, fresh or canned.
  • ⅓cup rice.
  • 1-2bay leaves
  • 1½tsp minced fresh tarragon, or ½ tsp dried
  • 1tsp sweet or hot paprika
  • ½tsp minced fresh garlic
  • ½tsp salt
  • ¼tsp dried thyme
  • ⅛tsp ground red pepper

For the Shrimp

  • 3TBS unsalted butter
  • ¼cup Cognac or brandy
  • ¼tsp salt
  • ¼tsp pepper, preferably freshly ground white
  • Reserved shrimp

For Final assembly

  • ½-1cup heavy cream

For Garnish

  • fresh lemon juice
  • salt
  • freshly ground white pepper
  • ground red pepper
  • tarragon or parsley

To make the Stock
Bring liquids to boil in a large stock pot. Add shrimp, boil 2 minutes and remove. Set aside until cool enough to handle and shell. Refrigerate shrimp meat, return shells to broth. Reduce heat, simmer shells for 30 minutes. Remove and discard shells. Reduce liquid over medium high heat until reduced to 6 cups.

While the stock is reducing, in a medium saucepan, melt butter over medium heat. Add chopped onion, celery and carrots, and cook, stirring until tender but not browned, 5-10 minutes.

Add the mirepoix and other bisque ingredients into the reduced stock and return to a boil. Reduce heat and simmer partly covered for 40 minutes.

To prepare the Shrimp
Meanwhile, cut all but 8-12 of the refrigerated shrimp into ¼ inch dice. Melt the butter over medium heat, add and sauté shrimp until heated through. Add remaining ingredients.

Cook stirring until almost all the liquid is evaporated. Set the 8-12 whole shrimp aside. Add the diced shrimp and any leftover juice to the simmering soup. Remove the bay leaves and discard.

Final assembly
In a blender, puree the soup in small batches until smooth. Return to the saucepan and stir in cream and reserved whole shrimp. Heat over low heat. Thin, if necessary, with clam broth or milk.

To garnish and serve
Remove from the heat and season with drops of lemon juice to taste, salt and freshly ground white pepper and/or ground red pepper. Serve and garnish with fresh tarragon or parsley.

Note: Leftover soup will keep for a few days in the refrigerator, or it can be stored frozen in quart freezer bags or other freezer containers.

Smoked Chicken, Broccoli, Black Bean Soup

Smoked Chicken, Broccoli, Black Bean Soup

Comments 0 Comment

Yield: 4 Servings

George’s at the Cove, San Diego

Circa 2012: I first had this around 2012, but I’m sure it’s been around for a long time. This is an absolutely fantastic flavorful soup. The recipe is published in a bunch of places and it is well worth the effort to make. I’m not sure how important it is to use smoked chicken. You might get by with a dash of liquid smoke. Smoke flavor is not particularly prominent to me.

  • ½cup (8 TBS) unsalted butter
  • ½cup diced carrots
  • ½cup diced onions
  • ½cup diced celery
  • 1cup broccoli stems, peeled & diced
  • 2tsp dried thyme
  • 2tsp dried oregano
  • 1tsp dried sweet basil
  • ¼cup dry white wine
  • 4cups chicken stock, hot. See note below.
  • 1TBS Worcestershire sauce
  • ½tsp Tabasco sauce
  • 1cup cooked black beans
  • 1cup broccoli florets
  • 2cups heavy cream
  • 2TBS cornstarch mixed with a small amount of warm water (optional)
  • salt and ground black pepper, to taste
  • 1cup diced smoked chicken, see below


Note: This is a restaurant recipe and they are using homemade stock which is very gelatinous. If you are using canned stock, add 3 or 4 packets (7.5 – 10 tsp) of unflavored gelatin to the stock and let it bloom for ten minutes before heating.  This is important to the final texture of the soup.

In a sauce pan over medium heat, melt 1/4 cup (4 TBS) butter. When it stops foaming, sauté carrots, onion, celery and broccoli stems for 5 minutes.

Add thyme, oregano and basil; sauté 5 minutes more.

Add wine and de-glaze pan. Add hot chicken stock and reduce by one-third.

Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes.

Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch slurry if desired).

Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

For the smoked chicken:

On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 mins.) George’s chef uses apple-wood chips and does not allow the grill to become too hot.

Note: You might try a couple of drops of liquid smoke on slowly sauteed chicken.

Split Pea and Ham Soup IP 😊

Split Pea and Ham Soup IP 😊

Comments 0 Comment
Yield: 6 to 8 Servings (Do not double!)
Adapted from J. KENJI LÓPEZ-ALT / Serious Eats

October 2016:  Are you an Instant Pot fan?  This is a great recipe to use.  My personal favorite, Pea Soup in a no-fuss, no-frills version of the classic.  If only Nabisco still made Crown Pilot Crackers 🙁.  This soup is made with green split peas, broth, and ham. It’s rich, creamy, and deeply flavorful, a perfect hearty meal on a cold day.
Prep: 10 Cook: 45

  • 3TBS unsalted butter
  • 1medium onion, finely diced, about 6 oz
  • 1large rib celery, finely diced, about 4 oz
  • 8oz ham, diced/cubed
  • 2medium cloves garlic, minced
  • 1lb dried green split peas
  • 6cups low-sodium chicken stock, or water
  • 2bay leaves
  • Kosher salt and freshly ground black pepper

Set Instant Pot to HIGH SAUTÉ. Add butter and wait until foaming stops. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Soup can be stored in the refrigerator for up to 1 week.

Note: Split peas are particularly prone to clogging valves and foaming, so do not attempt to double this recipe.  After cooking, make sure to immediately clean the gasket and valves on the lid as soon as the pot is cool enough to handle, since pea soup can clog the valves and harden if not properly cleaned.

Chicken Posole

Chicken Posole

Comments 0 Comment
Yield: 6 Servings
Source lost

Circa 2002: I first made this for a church group event and doubled the recipe. Posole is usually made with pork, so this isn’t traditional, but it makes a great winter evening meal.

  • 2lb boned, skinned chicken thighs
  • 1onion, peeled and chopped
  • 1red bell pepper, rinsed, stemmed, seeded, and chopped
  • 2cloves garlic, peeled and minced
  • 3cups chicken broth
  • 2cans (14½ oz each) hominy, rinsed and drained
  • 1can (10 oz) red enchilada sauce
  • 1tsp dried oregano
  • 4 to 6 oz bag spinach leaves, rinsed
  • salt and pepper
  • lime wedges

Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into 1-inch chunks.

In a nonstick 5- to 6-quart pan, com¬bine chicken and 2 tablespoons water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes.

Add onion, bell pepper, and garlic; stir often until onion is lightly browned, 3 to 5 minutes.

Add broth, hominy, enchilada sauce, and oregano. Bring to a boil over high heat, then reduce heat, cover, and simmer to blend flavors, about 10 minutes.

Stir in spinach and cook just until wilted, 1 to 2 minutes. Add salt and pepper to taste.

Ladle into wide individual bowls or a large serving bowl. Garnish with lime to squeeze into stew.