Category: Soups

Marry Me Chicken Soup

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1½ tsp Kosher salt, divided
  • 1 tsp dried oregano
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium sweet onion, diced
  • 2 sticks celery, finely chopped
  • ½ cup sun-dried tomatoes, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 Tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 2 Tbsp pesto, store-bought or homemade
  • 1 Parmesan rind, optional
  • 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
  • ½ – 1 cup heavy cream
  • 5 oz fresh baby spinach, half of a large bag (feel free to use more!)
  • ½ cup Parmesan, grated
  • Season the chicken. Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well.
  • Brown the chicken. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
  • Sauté the aromatics. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
  • Add the broth. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
  • Cook the gnocchi. Return the cooked chicken to the soup (along with any juices on the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begin to float to the top and are tender.
  • Add cream. Stir in ½ cup heavy cream (or up to 1 cup if you want it really creamy), 5oz baby spinach, and ½ cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. Divide between bowls, then serve immediately with additional Parmesan cheese if wanted!

https://www.wellseasonedstudio.com/marry-me-chicken-soup

Clam Chowder

Clam Chowder Recipe

This New England Clam Chowder recipe has a creamy broth that’s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

Prep Time15minutes mins

Cook Time1hour hr

Total Time1hour hr 15minutes mins

Course: Soup

Cuisine: American

Servings: 9 cups

Calories: 281kcal

Author: Stephanie

Ingredients

  • 6 strips thick-cut bacon can sub salt pork
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce or ½ tsp tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup flour
  • 1 cup chicken broth
  • 3 cups Half and Half
  • 8 oz. clam juice
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1 ¼ lbs. potatoes see notes
  • 3 (6.5 oz. cans) chopped clams juices reserved
  • Fresh parsley & Freshly cracked pepper for serving

Seasonings

  • ½ teaspoon EACH: dried oregano, dried parsley
  • ¼ teaspoon EACH: dried thyme, salt
  • 1/8 teaspoon EACH: smoked paprika, pepper

Instructions

Prep Work

  • Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
  • Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Make the Soup

  • Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
  • Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
  • Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional ( 8 oz.) clam juice.
  • Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
  • Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
  • Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.
  • Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Notes

Pro Tips

  • Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
  • Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. (1.5 cups = the 8 oz. jar + reserved juices from the can.) Make sure the clams are cleaned and steamed prior to chopping. 
  • Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
  • Bacon: Salt Pork can be used instead of bacon if preferred!
  • The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don’t have as much flexibility with cooking time, as you don’t want to overcook them
  • The Hot Sauce is a flavor enhancer that you can’t taste outright and it won’t make the soup spicy. I use Frank’s Hot Sauce.
  • The Worcestershire Sauce adds umami and also can’t be tasted in this soup. Soy sauce can be used as a substitute if needed.
  • Be sure to pair this with my crusty, airy, No Knead Bread for dipping!
  • 📘 Find this recipe on page 221 of my 2nd cookbook, Let’s Eat!

https://thecozycook.com/wprm_print/clam-chowder-recipe

Seafood Gumbo – like the Boathouse

(see below for Crockpot and cheaper variations)

Gumbo

1 lb okra – frozen sliced

1 onion

1 green pepper

½ cup celery

4 cups water

1 lb shrimp

½ lb crab claws

2 cans diced tomatoes

1 sm can tomato sauce

Lots of Old Bay (1-2 Tablespoons)

Bay leaves

Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.

Crockpot Version – Add all ingredients besides seafood to crockpot. Cook on low for 6-8 hours (or longer). Add seafood. Cook on high until shrimp is cooked through (around 10-20 minutes). 

Slightly cheaper gumbo version (sub fish and scallops for crab claws)

Gumbo

28 oz frozen okra – frozen sliced

1 ½ – 2 onions

1 1/2-2 green pepper

1 cup celery

6 cups water

1 lb shrimp

1 lb bay scallops

piece or two of tilapia

3 cans diced tomatoes

1 large can tomato sauce

3 T Lots of Old Bay

Bay leaves

1 tsp Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.