Sarasotas Easy Chicken Soup Recipes

EASY CHICKEN FAJITA SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
• Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
• Season the soup with hot sauce, salt, and pepper to taste before serving.

SALSA CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SARASOTA'S WHITE CHEDDAR CHEESE SOUP

Steps:

• Base -- In a large soup pot, add the butter and bring to medium heat and melt. Then add in the onion, celery, leeks and garlic and coat until slightly tender. You don't want to brown these. Just slowly cook, about 8-10 minutes.
• Roux and Broth -- Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn. Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce. Slowly add in the broth and bring to medium high heat. Cook for 3-4 minutes.
• Puree -- Remove from the heat when you do this. I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it. But if you don't have one, use your good old fashioned blender. I puree about half way, I like a little texture to remain in my soup, but also like it creamy. So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
• Finish -- Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes. Stir and continue to cook until the cheese has melted. Continue to add a little milk and cream even amounts until you reach your desired consistency. I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
• Test for Salt and pepper and add in the scallions. Cook just a couple of minutes more.
• Serve -- A large mug or bowl and add some parsley and tomato on top. ENJOY!

AQUADITO (PERUVIAN CHICKEN SOUP)

Steps:

• Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
• Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

SARASOTA'S CABBAGE AND BEAN SOUP

Steps:

• Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
• Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
• Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

SARASOTA'S CHICKEN AND DUMPLINGS WITH ARTICHOKES & LEEKS

Steps:

• Stew -- Two stages. First add the oil to a large deep pan and saute the chicken until lightly golden brown. About 5 minutes or less. Remove and set to the side. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel. Saute until soft and translucent, about 5-10 minutes. Add in the artichokes and cook another 2-3 minutes. Then add the chicken back inches.
• Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper. Go easy on the salt as the chicken broth is salty. Just taste after it has simmered a bit to adjust any seasoning. Let simmer 20 minutes as you make the dumplings. Simmer on medium low heat. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly. Just stir in and it will thicken in just seconds.
• Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese. Don't over mix. Just mix to combine. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
• I love to garnish with the greens from scallions. ENJOY!

SARASOTA'S SPEEDY CHICKEN CACCIATORE SOUP

Steps:

• Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
• Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
• Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
• Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
• Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.

SARASOTA'S CREAMY BRUSSELS SPROUTS SOUP

Steps:

• Base -- In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
• Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again -- go easy, you can always add more. Cook another 5 minutes.
• Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
• Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
• Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
• Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.

SARASOTA'S GREEK CHICKEN STEW

Steps:

• Chicken -- Take the chicken out of the refrigerator to bring to room temperature. Season and rub the chicken well with salt and pepper. Then in a large baggie, add the flour and add the chicken (a couple of pieces at a time) and shake until lightly coated. Make sure to shake off as much possible. Set to the side.
• Sear -- In a large (non-stick which is what I prefer) pan, add the olive oil and bring to medium high heat. Sear the chicken on each side until lightly golden brown. You are not cooking it all the way through, just a light sear. Just a couple of minutes on each side is all it takes. Remove and let cool.
• Sauce -- As the chicken cooks, mix your sauce. In a large bowl, add the eggplant, mushrooms, onion, and garlic. Mix the broth and sherry (or wine) with the flour and stir well. Add the liquid to the bowl along with all the seasoning, Add a pinch of salt and pepper - you can always add more seasoning later, so go light and mix all the ingredients together.
• Crockpot -- Add the chicken to the bottom of the crockpot and top with the sauce. Don't mix once you add it to the crockpot. On top of the chicken and sauce - add the artichokes and capers. Don't mix the artichokes and capers inches.
• Cook -- Cover and cook on low heat for 6-7 hours. My crock pot takes 6 hours. We all know how different cooking times can be by using older vs. newer or round vs. oblong. Once the chicken is done, Mix everything together well and check for seasoning one last time. Pepper is usually the only seasoning I add. And now you can start your egg noodles.
• Serve -- I serve this family style and make sure to use a deep dish as the sauce is great. Add the butter noodles and top with the chicken breasts and eggplant sauce,.and garnish with fresh parsley. I love to cut each chicken breast in 2-3 pieces just so everyone can take what they want, but that is optional. A nice green salad or a tomato cucumber salad on the side goes great with this dish. ENJOY!

SARASOTA'S EASY LEFTOVER TURKEY, LEEK AND POTATO TART

Steps:

• Leeks -- In a small sauce pan on medium high heat, add the butter and melt. Then add the garlic, leeks and cook on medium (you don't want to brown them) for about 5 minutes until tender. Then add in the scallions and diced turkey and cook another minute. Don't forget to salt and pepper well.
• Crust -- As the leeks saute, make your crust. Now I prefer to use a tart pan, but not everyone has one. You can make a rough or rustic tart and just lightly crimp the sides up around the tart which is fine. But you want something around 10-12" round. A pizza pan also works for this and you can also make this on a pizza stone. If making it on a pizza stone or a pizza pan I line with parchment paper, so it doesn't stick (not necessary, just something I liked to do). If using a tart pan, spray with non stick spray.
• Unroll the pizza dough and roll on a floured surface into a circle. About 14-16", thin but you don't want it falling apart. Then in the tart pan, pat on the bottom and then pat up the sides. If using a pizza stone, pan, etc., don't crimp up the edges until you fill the crust with the fillings.
• Potatoes -- To your leftover potatoes, add in the chives, egg, garlic, and 1/4 cup cheese. Mix the potatoes well and then spread the potato mixture on to the pizza dough.
• Note: If using fresh homemade mashed potatoes vs leftovers, just make a basic recipe with butter and cream and then add in the chives, egg, garlic and cheese liked stated above.
• Tart -- For the tart pan, fill the bottom of the pan. If using a pizza stone or pizza pan, spread the potatoes on the pizza dough leaving 2" around the edge so you can fold them over form a crust. Just don't fill it all the way to the edge.
• Leeks and Turkey -- Spread the leeks, scallion, garlic and turkey mixture over the potato and top with the remaining cheese.
• Bake -- In a 375 degree oven, bake for 20 minutes until golden brown. If using a pizza stone, don't forget to heat up the stone first. After the cheese is melted and the crust is golden brown, remove and let set just 5 minutes before serving.
• Serving -- Cut in slices like a pizza and serve with a scoop of cranberry sauce on the top. Serve with balsamic green beans and a pumpkin parfait. Leftovers are great!

SARASOTA'S EASY CHICKEN SOUP

Steps:

• Sounds like a lot, but it is so easy. Well, I make the chicken usually the day ahead and remove from the broth and then cut it up. One less step to do when you make your soup.
• I shred or chop it all up and use about 1/2 - 2/3's for the soup and save the rest for quesadillas, sandwiches, chicken salad or a topping for a quick salad. Just depends how much chicken you want to add to your soup. That is totally up to you.
• Chicken -- Add the broth, chicken, the medium onion cut in quarters and bay leaves to a large pot and bring to a boil. Reduce and simmer on low for about 1 1/2 hours until the chicken is tender, falling off the bone. That is it. Don't stir, don't cover, just let it cook. Remove the chicken and let cool. Once it is cool, remove the chicken from the bone and chop or shred. Save part of it for the soup and the rest for another dinner or sandwiches. Anything you want.
• I take the broth and pour it over a strainer to get rid of any bits, seasoning, fat, bones, onions etc. Just store in the refrigerator in a covered bowl for the soup.
• Soup Base -- Now when you are ready to make the soup - it goes together it just minutes. In a large pot, add the olive oil and saute the frozen onion, celery and pepper mix (or just onions), celery optional if you want to add more, mushrooms, extra garlic if you want, pimentos and chicken. Just cook a minute. Then add the chicken stock or broth, Good Seasons seasoning packet, frozen vegetables and cook 10 minutes. Check for salt and pepper and add parsley and noodles (I like lots of noodles in mine). Cook another 10 minutes until the noodles are done.
• Dinner! I know it isn't fresh vegetables. But I'll dare you to try it and then say you didn't like it. It will not top homemade with all fresh herbs and vegetables, but -- this is pretty tasty for a quick dinner as well as good on the wallet too.
• And -- don't forget, you have leftovers from the soup and chicken for another dinner. Chicken spaghetti, quesadillas, tacos, BBQ chicken sandwiches with melted monterey jack cheese or paninis. Or add to Mac and Cheese with some broccoli and white cheddar for a great quick dinner. Two meals in one plus leftovers.