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Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts

Chicken, Bean, and Spinach Soup

CookingAddic If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.

chicken carrots green bell peppers tomatoes spinach bean soup

Ingredients
  1. 2 tablespoons olive oil (divided)
  2. 1 small onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound chicken breast or tenders
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon paprika
  8. 1 large carrot, peeled and cubed into very small cubes
  9. 5 medium tomatoes, chopped
  10. 1 can (15 oz) red kidney beans, drained
  11. 3 cups fresh spinach
  12. 4 garlic cloves, minced
  13. 4 cups (32 oz) chicken broth
  14. 2 cups water
  15. 1/2 teaspoon dried oregano
  16. 1/2 teaspoon dried basil
  17. salt
Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.


easy healthy gluten free soup, healthy soup recipes, easy soup recipes, easy soup ideas, easy soups to make


Chicken Vegetable Soup with Pasta

CookingAddic Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, filled with vegetables: spinach, green bell pepper, carrots, tomatoes, and beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!

chicken soup recipe, pasta soup recipe, vegetable soup recipe, gluten free recipe

All the flavors work really well in this soup, and it looks very presentable and full of color.

I’ve also made it with gluten free brown rice pasta – and it worked great!

I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup – it helps the pasta keep its perfect shape and not get too soft! It’s especially true if you use gluten free brown rice pasta.


Enjoy the soup!


Ingredients
  • 2 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound chicken breast or tenders
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and cubed into very small cubes
  • 5 medium tomatoes, chopped
  • 1 can (15 oz) red kidney beans, drained
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 4 cups (32 oz) chicken broth
  • 2 cups water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 and 1/2 cups short pasta, such as penne, uncooked
  • salt

Read more:

chicken soup with vegetables, chicken vegetable soup recipe

Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
  4. Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
  5. Season with salt to taste.

chicken soup with kidney beans, carrots, spinach, tomatoes, spices

Vegetable Soup with Dumplings

CookingAddic Vegetable Soup with Dumplings is a great hearty vegetarian dinner recipe. You won't even notice there is no meat! I love this warm bowl of soup.


This soup is so easy to pull together. I don;t even mind making it after a long day. I use frozen vegetables to cut some chopping time down. There is also garbanzo beans, gold potatoes, celery, onion, garlic, and beer in this savory soup. The dumplings make this soup SOUPER (haha!) delicious.

Ingredients
Stew
  1. 1 Tablespoon butter
  2. 1 Tablespoon olive oil
  3. ½ cup onion
  4. ½ cup celery
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
  7. 1 Tablespoon garlic
  8. ½ teaspoon chili powder
  9. 2 Tablespoon tomato paste
  10. 1 beer, optional (I like a lager)
  11. 6 cups broth, vegetable
  12. 1 cup mixed frozen vegetables (whatever blend you like)
  13. 1 cup gold potato, cubed
  14. 1 can garbanzo beans, drained and rinsed
Dumplings
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon butter
  • ½ cup milk
Equipment
  • 1 large dutch oven, or pot
  • 1 medium mixing bowl
Instructions
  1. Start by melting the butter and olive oil over medium high heat in a large pot or dutch oven. Add the onion, celery, to the hot oil/butter mixture. Cook the vegetables for around 2 minute stirring constantly. Add the garlic and chili powder. Stir for another 2 minutes. Dump in the tomato paste, and mix it into everything for another 2 minutes. Pour in the beer, and cook for about 4 minutes (until the beer has mostly evaporated). Pour in the broth. Add the frozen vegetables, potatoes, and beans. Bring the soup to a simmer and cover it with a lid.
  2. Cook for around 20-30 minutes. Test the potatoes to make sure they are not crunchy. Taste the broth and add additional salt and pepper to taste. Then start on the dumplings.
  3. For the dumpling combine the flour, baking powder, sugar, and salt in a medium mixing bowl. Mix the butter into the flour mixture using you fingers (just like you are making biscuits). Pour in the milk and stir until a dough forms. Drop Tablespoons of dough into the hot vegetable stew. Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.

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Singapore Noodles



Ingredients:

  • 3.5 tsp medium curry powder
  • 3 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp turmeric
  • 3 tbsp water
  • cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 medium heat red chili
  • 1 tbsp sesame oil
  • spring onions
  • red bell pepper
  • 1/2 head broccoli
  • 2 handfuls green beans
  • 3 tbsp chopped fresh coriander
  • 300g rice vermicelli noodles
  • 1/2 block firm tofu

Method:

  1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
  2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
  3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
  4. Then finely chop the garlic, grate the ginger and prep the veg.
  5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!

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Lamb and Apricot Curry

CookingAddic This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..




Ingredients:

Sauce
  1. - 1 T olive oil
  2. - 1 small white onion (diced) 
  3. - 5 cloves garlic - chopped
  4. - 1 t dried turmeric 
  5. - 1 t sea salt
  6. - 3 T fresh ginger - chopped
  7. - 2 small carrots - chopped
  8. - 1/4 cup chopped fresh cilantro
  9. - 1 can coconut milk
  10. - 2 cups broth
  11. - 8 dried apricots - chopped
  12. - Juice of 1 lime



Curry
  1. - 1 T olive oil
  2. - 2 pounds lamb 
  3. - 1 small onion - diced
  4. - 1 medium sweet potato - chopped into large pieces (no need to peel)
  5. - 2 carrots - chopped into large pieces
  6. - 8 dried apricots (quartered)
  7. - 1/2 cup frozen spinach




Instructions :

- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.

- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.

- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker

- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.

- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart

- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours

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One Pot Bacon Cheeseburger Casserole

All of the flavours of a bacon cheeseburger in an easy one-pot casserole!

One Pot Bacon Cheeseburger Casserole

The casserole is seasoned with some common burger garnishes including ketchup and mustard and I like to add a hit of worcestershire sauce to my burger patties so that was in as well. 

Overall this cheeseburger casserole is super easy to make, you simply cook the bacon, cook the beef, throw everything into the pot and simmer until the pasta is cooked before throwing on the cheese to melt on top. The cheeseburger casserole would be amazing all by itself but why not garnish it with some fresh toppings and I like to go with some of my favourite burger topping including fresh tomatoes and diced pickles. 

Ingredients
  • 4 strips bacon, cut into 1 inch pieces
  • 1 pound ground beef
  • 1 onion, diced
  • 1 (28 ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 cups beef broth
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon worcestershire sauce
  • 8 ounces pasta (gluten free for gluten free)
  • salt and pepper to taste
  • 1 cup cheddar cheese, shredded

One Pot Bacon Cheeseburger Casserole

Directions

  1. Cook the bacon in a large pan over medium heat, about 5-7 minutes, set aside on paper towels to drain and drain the grease from the pan.
  2. Cook the ground beef and onion in the same pan over medium-high heat, about 5-7 minutes, and drain any excess grease.
  3. Add the diced tomatoes, tomato sauce, broth, ketchup, mustard, worcestershire sauce and pasta, bring to a boil, reduce the heat and simmer covered until the pasta is al dente tender, about 15 minutes.
  4. Season with salt and pepper to taste, sprinkle on the cheese and simmer, covered until the cheese has melted, about 2-3 minutes, and serve garnished with the bacon.
One Pot Bacon Cheeseburger Casserole

Option: Omit the bacon.
Option: Add hot sauce to taste.
Option: Season with your favourite steak seasoning blend (like Montreal Steak Spice) instead of salt and pepper.
Option: Garnish with any of: fresh diced tomato, shredded lettuce, diced pickles, sliced green onions, or your favourite burger toppings.


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Southwestern Vegetable & Chicken Soup

CookingAddic This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.



Ingredients

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving



















Instructions

  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

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Ham and Potato Corn Chowder

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

Ham and Potato Corn Chowder

CookingAddic The ham, potatoes and corn filled the soup out and as I often do, I added some white miso paste for even more flavour and a touch of umami. Not only is this ham and potato chowder really easy to make but it takes less than 30 minutes so it's perfect for any night of the week and if you make a large batch then the leftovers are even better for lunch the next day! Here's to hoping that it starts warming up soon but until then I have some ham and potato corn chowder to get me through these chilly early spring days!


Ingredients
  1. 3 tablespoons oil or butter
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 stalks celery, diced
  5. 2 cloves garlic, chopped
  6. 1 teaspoon thyme, chopped
  7. 1/4 cup flour (or rice flour for gluten free)
  8. 2 cups ham broth or chicken broth
  9. 2 cups milk
  10. 1 1/2 pounds potatoes, diced small and optionally peeled
  11. 8 ounces ham, diced
  12. 1 cup corn
  13. salt and pepper to taste

Instructions

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

Ham and Potato Corn Chowder


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Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Ham and Potato Corn Chowder