cook like james

This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it in the freezer in individual serving size containers, and just grab one when I need a fast bite.

Download Fast Easy Delicious Chicken Vegetable Soup recipe

Ingredients

2 tablespoons extra virgin olive oil (EVOO)

4-5 medium carrots, peeled and chopped

1 parsnip, peeled and chopped

1 large onion, chopped

2-3 ribs celery, chopped

1 14-ounce can diced tomatoes, optional

2 bay leaves, fresh or dried

Pinch of red pepper flakes

Salt and pepper to taste

6 cups good quality chicken stock

2 cups water

1 pound (the average weight of 1 package) chicken breast tenders, cut into 1” cubes

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped

1. Place a large pot over moderate heat and add the extra virgin olive oil and heat until shimmering.

2. Work close to the stove, and add vegetables to the pot as you chop, in the order they are listed. Once all the vegetables are in, add optional diced tomatoes, bay leaves, red pepper flakes, salt, pepper, and cook, stirring occasionally for 4-5 minutes.

3. Add chicken stock and water to the pot and raise heat to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 8-10 minutes. Remove soup from the heat. Stir in parsley and dill, remove bay leaves, and serve.

This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost without overpowering the other ingredients.

Download Super Easy Chicken Rice Soup Ginger Scallions recipe

INGREDIENTS:

2 tablespoons vegetable oil

1 onion, chopped fine

4 ounces shiitake mushrooms, stemmed and sliced thin

2 tablespoons grated fresh ginger

Salt and pepper

8 cups chicken broth

½ cup long-grain white rice

1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

2 scallions, white parts sliced thin, green parts cut into 1-inch pieces

½ cup fresh cilantro leaves

1. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.

2. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.

Scaled down recipes can be very handy, especially for dishes that taste best the day they are made. If you’re looking for something easy, comforting and delicious, this chicken and dumplings recipe is one of the best. *Note: Make the dumplings just before adding them to the stew.

Download Easy and Light Chicken and Dumplings for Two

STEW INGREDIENTS

2 tablespoons unsalted butter

2 carrots, peeled and sliced 1/4 inch thick

1 small onion, chopped fine

1 garlic clove, minced

½ teaspoon minced fresh thyme

Salt and pepper

1 tablespoon all-purpose flour

¼ cup dry sherry (or dry white wine)

2 cups chicken broth

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

½ cup frozen peas

DUMPLINGS

½ cup (2 1/2 ounces) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup chicken broth

1 tablespoon unsalted butter, melted

INSTRUCTIONS

FOR THE STEW:

1. Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.

FOR THE DUMPLINGS:

1. Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
2. Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

Crockpot Guinness Beef Stew

You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some  homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors and their “secret” ingredient - bittersweet chocolate – makes it over-the-top delicious. Using a slow cooker not only makes it a nearly hassle-free recipe, but also produces succulent meat, fork-tender vegetables, and a rich, flavorful broth.

Serves 6 to 8    Download Crockpot Guinness Beef Stew

4 pounds boneless beef chuck stew meat (about 11/2-inch chunks)

2 tablespoons vegetable oil

2 onions, chopped

4 cups low-sodium chicken broth

1 ½ cups Guinness Draught

1 tablespoon light brown sugar

1 teaspoon dried thyme

1 ounce bittersweet chocolate, chopped

2 bay leaves

5 carrots, peeled and cut into 1-inch chunks

1 pound parsnips, peeled and cut into 1-inch chunks

1 ½ pounds baby red potatoes, scrubbed

¼ cup all-purpose flour

1 cup frozen peas

2 tablespoons minced fresh parsley leaves

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.

2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).

4. Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.

To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

I love hearty spicy chili, especially during the winter months. This one is quick to make with just basic ingredients and guaranteed to warm you up on a cold day.  The variety of beans – red kidney, black and pinto – gives the chili a nice “meaty” quality. I think it has a nice balance of heat, but you can add extra cayenne or a chopped jalapeño to add a little more “fire”.

Download Heaty Vegetarian Three Bean Chili recipe

3 tablespoons olive oil or vegetable oil

1 medium onion, minced

1 large red bell pepper, stemmed, seeded, and chopped fine

1 medium green bell pepper, stemmed, seeded, and chopped fine

1 tablespoon cumin seeds

6 medium garlic cloves, minced or pressed through a garlic press

3 tablespoons chili powder

2 teaspoon coriander

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 15-ounce can black beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto beans, rinsed and drained

2 cups water

1 28-ounce Muir Glen Fire-roasted diced tomatoes

2 teaspoons dried oregano

1 tablespoon brown sugar

1 cup frozen corn kernels

1/4 cup coarsely chopped fresh cilantro leaves

1 tablespoon fresh juice from 1 lime

1 -1 ½ teaspoons kosher salt, to taste

1.  Combine the chili powder, coriander, cocoa powder, cinnamon and cayenne in a small dish and set aside.

2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and cook until softened and translucent, 3-5 minutes. Add the red and green chopped pepper and cook 3-4 minutes. Add the garlic and cook for 1 minute. Push all the vegetables to one side of the pan and add sprinkle the cumin seeds into pot. Stirring seeds constantly, toast seeds for 30 seconds, and then stir the vegetables and seeds together and cook for 1 minute.

3. Add the combined spices to the pot and stir to coat the vegetables, cook until fragrant, about 1 minute.

4. Add the 2 cups of water and stir well, scraping bottom of pan to remove any brown spots. Bring to a boil and reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened. Stir in the tomatoes, oregano, and brown sugar and bring back to a simmer; cook for 25-30 minutes.

5. Add the drained beans and corn and continue to simmer until heated through, 5 to 10 minutes. Off the heat, stir in the salt, cilantro and lime juice.

This is a simple, hearty, delicious vegetable soup. Reminiscent of a Tuscan bean soup, it’s packed with flavor and incredibly satisfying. To keep it vegetarian, just omit the pancetta, and use vegetable stock. I like to stir in a little brown rice into the serving bowl, but it’s also great with a nice slice of rustic bread that has been toasted and drizzled with olive oil. Feel free to grate some fresh parmesan over the top of the soup too! 

Download Hearty Vegetable Bean Soup recipe

2 tablespoons extra virgin olive oil

1 large brown onion, diced

4 carrots, diced

3 celery stalks, diced

½ teaspoon salt

4 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons fresh thyme

¼- ½ teaspoon dried red pepper flakes

1 - 28 ounce can Muir Glen diced tomatoes

2 medium zucchini, diced

2 - 15 ounce cans white cannellini beans, low sodium, drained and rinsed

1 – 15 ounce can red kidney beans, drained and rinsed

1 quart low sodium chicken or vegetable stock

1 piece Parmesan cheese rind, about 5 inches by 2 inches

1 rosemary sprig

1 bay leaf

¼ cup fresh parsley, chopped

1 tablespoon freshly squeezed lemon or lime or juice

1. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta is lightly browned and the fat has rendered, 6 to 10 minutes.

2. Add the onion, carrots, celery and salt.  Cook until softened, about 5-7 minutes - stir frequently so as not to brown. 

3. Add the garlic, tomato paste, thyme and red pepper flakes and cook for about 1 minute longer. Add tomatoes, zucchini and rinsed beans, and cook for about 5 minutes, stirring occasionally.

4. Add the chicken or vegetable stock, rosemary, parmesan rind, and bay leaf and bring to a boil.  Reduce heat to low.  Cover partially and simmer for 30 minutes.

5. Discard rind, bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew.  Stir in parsley and fresh lemon juice. This soup tastes even better the next day.

Although New England Clam Chowder (the white creamy version) is probably more popular, Manhattan Clam chowder is equally delicious. More like an Italian soup, this tomato based clam chowder makes a great winter dish.  Traditional recipes often require cooking fresh clams and using the cooking broth in the chowder (which is fine if you have the time) but I find that using canned clams and bottled clam juice makes this recipe more manageable, without sacrificing taste or quality. Bal Harbor clam juice is available in most grocery stores and has great flavor. It’s made from steaming whole, premium clams and is triple-filtered. (check out their products here - http://www.barharborfoods.com. This soup will keep refrigerated for up to 2 days, and the flavors continue to meld. Reheat over a low heat, and make sure not to boil the chowder, which can toughen the clams.

Download Shortcut Manhattan Clam Chowder recipe

5 cans clams (6 1/2 ounces each), chopped, juice drained and reserved

1 1/2 tablespoons olive oil

1 large onion, finely chopped

1 small red bell pepper, stemmed, seeded, and finely chopped

1 medium carrot, diced

1 stalk celery, chopped small

5 medium garlic cloves, minced

1 tablespoon freshly chopped oregano, or 1 teaspoon dried oregano

2 teaspoons freshly chopped thyme, or ½ teaspoon dried thyme

1 teaspoon fennel seeds

½ teaspoon crushed red pepper flakes

½ cup dry white wine

3 (8-ounce) bottles Bar Harbor clam juice

1 ¼ pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice

1 large bay leaf

2 (14.5-ounce) cans diced tomatoes

Salt and ground black pepper

2 tablespoons fresh parsley leaves, chopped

1. Heat the oil over medium-low heat until shimmering. Add the onion, red pepper, carrot, and celery, reduce the heat to low, cover, and cook until vegetables soften, about 10 minutes. Add the garlic, oregano, thyme, fennel seeds and red pepper flakes and sauté until fragrant, about 1 minute.

2. Add the wine and raise heat to high. Boil the wine until it reduces by half, 2 to 3 minutes. Add the reserved canned clam juices, 3 bottles clam juice, potatoes, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash a few potatoes against the side of the pot. Simmer to release potato starch, about 2 minutes.

4. Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved chopped clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.

Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal.  On a recent trip to Mexico City, I discovered Epazote, a pungent herb that is commonly used in Mexico, especially in the Yucatán. The herb has a slightly tangy, almost lemony flavor, and is somewhat reminiscent of oregano. It is used both for flavor and supposedly for its ability to reduce the flatulence associated with bean dishes. I’ve included it in this recipe, and have also started adding it to my chili recipe, but it’s very hard to find in the US, so feel free to omit. (it is available to order from - Spice House)

Download Chicken Tortilla Soup recipe

Serves 8 To 10

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips

1 tablespoon vegetable oil

Table salt

Soup

1 tablespoon vegetable oil

1 onion, chopped fine

1 red bell pepper, seeded and chopped fine

1 jalapeño chile, seeded and chopped fine

1 tablespoon chili powder

½ teaspoon cumin

¼ teaspoon cayenne or red pepper flakes

2 sprigs epazote, fresh or ½ teaspoon dried Epazote (optional)

3 cloves garlic, minced

2 quarts low-sodium chicken broth

1 rotisserie chicken,

1 can diced tomatoes (14.5-ounce), drained

1 tablespoon chopped fresh cilantro leaves

2 tablespoons lime juice

Salt and pepper

Optional garnishes: avocado, cotija cheese, crumbled, shredded Monterey Jack cheese, sour cream, salsa, chopped tomatoes, pickled red onion, minced jalapeno pepper

Tortilla Strips:

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

Soup:

1. Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder, cumin, (optional Epazote) and garlic and cook until fragrant, about 30 seconds.

2. Add broth and shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season the soup with salt and pepper, to taste.

To serve:

1. Place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls and add optional garnishes.

There’s nothing better than hearty soups during the winter months. When I don’t have time for long simmering stews, I like to turn to this recipe for a super fast soup with lots of flavor. It’s worth using homemade chicken stock, but if you don’t have it on hand, store bought low-sodium broth will do.

Download Hearty Rotisserie Chicken Soup Pasta Shells Tomatoes Zucchini

2 tablespoon vegetable oil or chicken fat

1 store-bought rotisserie chicken (about 4lbs), skin discarded, meat shredded into bite-sized pieces (about 3 cups)

2 medium onions, cut into medium dice

2 quarts chicken stock (preferably homemade)

2 large carrots, peeled and sliced 1/4-inch thick

2 medium ribs celery, sliced 1/4-inch thick

1 medium zucchini, cut into medium dice

1/2 teaspoon dried thyme

1 14-ounce can diced tomatoes, drained (I use Muir Glen)

1 cup pasta shells (small or medium)

1/4 cup minced fresh basil leaves

Salt and ground black pepper

Grated Parmesan cheese, for garnish

1. Heat oil (or chicken fat) over medium-high heat until shimmering. Add onions, carrots, celery, and zucchini; sauté until softened, about 5 minutes. Add thyme and tomatoes and sauté for 1 minute. Add chicken stock and shredded chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until just tender, about 10 minutes. Adjust seasonings, stir in basil, and serve with parmesan cheese on the side.

Easy Tuscan White Bean Soup – La Ribollita

I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer. Whenever I have a rotisserie chicken from the market, I throw whatever is left in a pot with an onion, celery, some peppercorns and cover with 3 or 4 quarts of water and boil for an hour or two to create a rich and flavorful stock.  This traditional Italian soup is one of my favorites – it uses mostly basic ingredients, but is so delicious. The flavors intensify as it sits, so it’s even better the next day.

Download Easy Tuscan White Bean Soup recipe 

1 tablespoon extra virgin olive oil, plus extra for drizzling

6 ounces pancetta (or bacon), cut into 1/4-inch pieces

1 large onion, chopped medium

1 leek, cleaned and chopped

2 medium celery ribs, cut into 1/2-inch pieces

3 medium carrots, peeled and cut into 1/2-inch pieces

8 medium garlic cloves, minced or pressed through garlic press

2 tablespoons tomato paste

¼ - ½ teaspoon red pepper flakes

4 cups low-sodium chicken broth (preferably homemade)

2 cups water

4 (15-ounce) cans cannellini beans, drained and rinsed well

2 medium bay leaves

1 (15-ounce) can diced tomatoes, drained and rinsed

1 medium bunch kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed)

1 (2-ounce) piece Parmigiano-Reggiano rind

1 sprig fresh rosemary

1 sprig fresh thyme

2 tablespoons fresh lemon juice

1. Heat oil and pancetta in large Dutch oven over medium heat. Cook pancetta, stirring occasionally, until lightly browned and fat has rendered, 6 to 10 minutes.  Add onion, leek, celery, and carrots. Cook vegetables, stirring occasionally, until softened and lightly browned, 10 to 16 minutes. Stir in garlic, tomato paste, and red pepper flakes and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, diced tomatoes, Parmigiano-Reggiano rind, and greens. Increase heat to high and bring to a gentle boil. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.

2. Remove pot from stove and submerge rosemary and thyme sprig in stew. Cover and let stand 15 minutes. Discard the bay leaves, Parmigiano-Reggiano rind, thyme and rosemary sprig; Stir in lemon juice and season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.