Jens Soup Recipes

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP

Steps:

• In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

JENNA'S HARVEST SOUP

Steps:

• Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
• Simmer on low until somewhat thick.
• Finish with cream, heat through and serve.

MAMA JEAN'S CHICKEN NOODLE SOUP

Steps:

• Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
• Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
• Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

JEN'S HEALTHY(ER) BAKED POTATO SOUP

Steps:

• Pre-bake your potatoes (I like to lightly spritz them with Pam and then sprinkle with salt and onion powder).
• Melt the butter in a large saucepan over medium heat.
• Add onion and cook until tender (about 1 or 2 minutes depending on how fine the dice).
• Stir in flour and cook through.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from 1.5 potatoes (reserve skin) and mash up. Add pulp to liquid mixture. Cook over medium heat (stir frequently or the bottom will burn!) until mixture just comes to boil.
• Dice up remaining potatoes and skin (not too small) and add to soup.
• Add Salt and Pepper to taste.
• Heat through and serve with optional toppings (but I love it as-is, really!).
• Serves 4 small servings, 2 big servings. Cook time includes time to bake potatoes.

JEN'S SOUP

Steps:

• In a 6-8 quart pot, saute onion, garlic and celery in oil 5-8 minutes.
• Add broth and bring to a boil.
• Stir in pasta and beans, cover and simmer until pasta is al dente, 5-7 minutes.
• Add carrots and peas, bring to a boil.
• Reduce to simmer and let cook just until peas are warmed through.
• Serve with extra red onion and parmesan to sprinkle on top (optional).