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Soups/Stews/Gumbo//Chili

Chicken and Wild Rice Soup

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I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.

The combination made such a great lunch, but it would also make a great dinner too!

Just look how delicious this looks! So appetizing!

Hope you love this soup as much as I do!!

Chicken and Wild Rice Soup

Print Recipe
Coursedinner, Lunch
CuisineAmerican
Keywordchicken, rice, soup
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 Tbsp Butter
  • 1 Tbsp Olive oil
  • 2 Stalks Celery
  • 2 Carrots Sliced
  • 1 Onion, diced
  • 2 Cups Chicken, cubed or shredded Recipe at bottom
  • 6 Cups Chicken stock Recipe at bottom
  • 1/2 Cups Wild rice
  • Salt and pepper

Instructions

  • Sauté the celery, onion, and carrots in the butter and olive oil until translucent. 
  • Add the wild rice and sauté about a minute or two. 
  • Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender. 
  • Add the chicken and just heat through. 
    Bon Appetite! 

Chicken Broth, Reserving Chicken for Recipes

Print Recipe
CuisineAmerican
Keywordbroth, chicken, stock

Ingredients

  • 1 3-5 lbs Whole Chicken
  • 1-2 Carrots and celery, large chunks
  • 1 Onion, halved or quartered The onion does not have to be peeled
  • 2 Garlic cloves, whole
  • 1-2 Bay leaf
  • Fresh thyme sprigs Optional
  • Black peppercorns
  • 1 Tsp Salt
  • Water to cover

Instructions

  • Place the whole chicken in a large stock pot and add all the ingredients. Cover with water. 
  • Bring to a boil and cook until the chicken begins to fall off the bone. 
  • Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc. 
  • Strain the stock in a colander and discard the vegetables. 
  • At this point I like to chill the stock so the fat comes to the top and is easily discarded. 

Tomato Soup

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I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

Print Recipe
CourseSoup
CuisineAmerican
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings4 Servings

Ingredients

  • 1 Stick Butter
  • 1 Large onion, diced
  • 1/4 Cup Flour
  • 1 28 oz Can diced tomatoes
  • 1 Cup Chicken broth
  • 2 Tbsp Sugar
  • 1 Tsp Kosher salt
  • 1/4 Tsp Celery salt
  • 1/2 Tsp Black pepper
  • 1/8 Tsp Cayenne, optional
  • 1/3 Cup Heavy cream
  • 1 Tsp Honey
  • Zest of a lemon
  • Juice of a lemon

Instructions

  • Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown. 
  • Add flour and stir until mixture is slightly thick and pale good, about 3 minutes. 
  • Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper. 
  • Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently. 
  • Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender. 
  • Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like. 

Frank X. Tolbert’s Original Texas Chili

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Texas Chili!

I love original Texas Chili! It’s hard to find a good recipe though. I’ve been using this recipe for years and it always turns out perfect!

And, of course, we do not cook our chili with beans. If you want beans, cook them separately and have them if some want to add beans after the chili is finished.

Garnish with chopped onions, cilantro, cheddar cheese, sour cream if you want, some top with ketchup and this makes great homemade Frito pies!

I think you’ll love this recipe and it will become a favorite!

Frank X. Tolbert’s Original Texas Chili

Print Recipe
CourseMain Course
CuisineAmerican
Keywordchilli, texas, tolberts, original
Servings4 servings

Ingredients

  • 2-4 ancho chiles, 4-8 small dried red chiles or 2-4 tablespoons chili powder
  • 4 tbsps vegetable oil
  • 3 lbs beef chuck, cut in bite size pieces or already prepared chili meat from the grocery
  • 1-2 cups beef stock or water
  • 1/3 cup yellow onion, finely chopped
  • 2 tbsps ground cumin
  • 1 tbsp ground oregano
  • salt to taste
  • 1/2 cup Hungarian sweet paprika
  • 1-2 fresh cilantro sprigs

Instructions

  • If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.
  • Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer. Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
  • Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick or looks too dry.
  • When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve.
    Makes 4 to 6 servings.