AUTUMN HARVEST: CREAMY CHICKEN SOUP WITH ROASTED JALAPENO

 

“Use what you have, use what the world gives you. Use the first day of fall: bright flame before winter’s deadness; harvest; orange, gold, amber; cool nights and the smell of fire. Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself. The leaves as they spark into wild color just before they die are the world’s oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.” — Shauna Niequist

I have heard some bloggers refer to soup as a “hug in a bowl” and I heartily agree. It is one of my favorite ways to nurture and take care of my family. A steaming bowl of soup is a mainstay in our house. I enjoy a leafy green salad as an accompaniment and my step son and husband are fond of a gooey grilled cheese sandwich with theirs. I am also known to partner mine with a grilled cheese sandwich (made with swiss and the addition of crisp lettuce, a couple slices of ripe tomato, and wedges of dill pickle). I learned to love grilled cheese with those toppings in Jamaica (of all places). Of course, everything tastes better when served up at a little beachside grill!

When I make soup, I often make a couple of different kinds because soup freezes well. I freeze in a Mason jar (leaving a couple of inches of headroom). I like using jars because I can see what kind of soup it is and then I can pull it out of the freezer the day before for a quick meal. This is especially handy this time of year when we are often running to hockey practice after school and I do not have a lot of time to prepare dinner.
CREAMY CHICKEN & ROASTED JALAPENO SOUP

*4 cups of chicken broth
*2 cups of cooked chicken (I use a whole chicken in the Instapot. Once the chicken is finished cooking I remove the meat and set aside and then use the bones along with seasoning and vegetables for broth)
*2 Tablespoons of olive oil
*2 Tablespoons of chopped garlic
*½ cup of chopped onion
*½ cup of chopped celery
*½ cup of chopped carrot
*3 chopped roasted jalapeno peppers 
*4 ounce can of chopped jalapenos
*1 cup of heavy cream (you can use low fat or regular milk)
*8 ounces of shredded queso quesadilla cheese (you can use pepper jack, mozzarella, or your favorite variety)
*1 stick of butter
*1 cup of flour
*Salt and pepper to taste

Saute the garlic, onion, celery, and garlic in olive oil. While these ingredients soften, roast the jalapeno. Cut the jalapeno in ½ and deseed, put on a baking sheet and drizzle with olive oil, roast for 15 minutes at 350 degrees. Add the chicken broth to the sauteed vegetables.

In a separate saucepan melt the butter and slowly incorporate the flour. Whisk well for 2-3 minutes and be careful not to burn. Add a little bit of the liquid from the soup pot into the butter and flour mixture (roux) and whisk well so there are not any lumps. Pour the roux into the soup pot and mix well.

Add the chicken, canned and roasted jalapeno, cream, and cheese. Simmer for 10-15 minutes and add salt and pepper to taste.
This recipe is versatile and you can make it as spicy or mild as you wish. Roasting the fresh jalapenos gives them a slightly smoky flavor profile. I will often roast extra jalapeno and serve on the side so individuals can give their soup an extra kick if they wish. Roasted tomatoes, squash, and corn also are a great autumn addition to this soup and you can top your bowl with crushed tortilla chips or roasted pumpkin seeds. If you are looking for a brighter taste you can add a squeeze of lime juice and top with fresh cilantro.

The butter and cream in the recipe can be reduced if you want a lower fat version, but the roux in combination with the cheese thickens it to a velvety consistency. Since November is the season of thankfulness, you may want to splurge a little. Trust me, this soup is worth it!

As the weather cools, this soup will help warm you and your loved ones up. Making soup for others is a simple act of kindness that reminds us that many of life’s greatest pleasures are homemade. Make sure you check out my my soup tab for over twenty other healthy soup recipes

Our community has been through a lot of challenges and I hope you are able to reflect and count your blessings. Take care of yourself, take care of each other, and embrace the positive!

LOW CARB CREAMY CHICKEN & MUSHROOM SOUP WITH CAULIFLOWER RICE

Winter Wonderland

If you have been paying attention, some of the most popular buzz-words right now are wellness, self-care, and low-carb. Though, I admit, as I age I realize how important paying attention to all three are. While I have not jumped 100% on the “carbs are evil” bandwagon. One of my intentions for 2020 was to be mindful of creating a meal plan for myself that was lower in carbs.

A couple of years ago, like many people I have encountered, I was diagnosed with thyroid issues. To be specific, Hashimotos Disease, where my antibodies are attacking my thyroid. As if the fatigue and mood swings that come with thyroid issues were not enough, my body has also experienced stubborn weight gain that does not seem to want to leave.

Thus, I’ve tried many different techniques to give my metabolism a boost. Exercise definitely helps and I have found that eating lower carb, helps me feel better. While the scale still moves at a snail’s pace, I feel less bloated and have more energy. So I am going to continue to reduce and do my best to eliminate my intake of sugar, pasta, rice, potatoes, and bread.

I have always been a self-confessed late bloomer. Therefore, while people have been enjoying cauliflower rice, mashed cauliflower, and other low-carb versions of their favorite sides – I was not. Years ago I tried mashed cauliflower and enjoyed it – but sometimes it is difficult when you cook for a family to have to prepare two separate meals. So this year I decided I would try my best to adapt the recipes I make my family to low carb ones for myself (then it would not feel like I am making two separate meals). For example, recently while preparing lasagna I made  a couple of individual servings for myself using all the same ingredients except I swapped out the pasta for a thin layer of zucchini in mine.

The recipe I am sharing today is one that I made for my weekday lunches. My stepson and husband both thought it smelled amazing and after taking a taste they both agreed that it was soup that they both would eat. The cauliflower gives it body and does give it the consistency that rice would. 

LOW CARB CHICKEN & MUSHROOM SOUP WITH CAULIFLOWER RICE

*1 roasted chicken. I used 1 cup of chicken for the soup and used the rest for another recipe  (I roast the chicken, remove the meat, and make bone broth from the carcass)
*4 cups of bone broth or stock
*2 Tablespoons of olive oil
*½ cup of finely chopped onion
*3 ribs of finely chopped celery
*Tablespoon finely minced garlic
*2 eight ounce containers of mushrooms
*12 ounce bag of cauliflower rice (you can find fresh in the produce section of most grocery stores or in the frozen foods. You can also make your own in a food processor)
*1 cup of heavy whipping cream (you can substitute with milk but I recommend the cream for the richness it imparts)
*Salt and pepper to taste

Saute the onion, celery, garlic, and mushrooms in the olive oil until the mushrooms cook down (approximately 5-10 minutes). Add the broth, chicken, and cauliflower and simmer for 20 minutes. Add the cream and cook for 5 more minutes. Add salt and pepper to taste. Serve and enjoy!

While this is not a super thick soup, the flavor is rich and hearty. I did not feel like it needed to be thickened. It would also be wonderful with kale or spinach added at the end with the cream.

If you made any new year’s resolutions for your health, I hope that you are still giving yourself the attention you deserve. Remember, we cannot always be perfect – but we can make small strides that lead to big results. We are worth it!

CHICKEN SOUP WITH LEMON, DILL, AND CANNELLINI BEANS

“Adopt the pace of nature: her secret is patience.”
Ralph Waldo Emerson

We had an ice storm in early February and it turned our apple orchard in a series of crystal chandeliers.

Even though I grew up in the Upper Peninsula, I always was a fair weather Yooper. While I loved to spend every waking hour outside in the summer, in the winter I could often be found hunkered down with a good book and a hot beverage. That all seemed to change when I met my husband John who is an avid outdoorsman. His simple belief is that you can withstand any weather if you have the correct clothing. Needless to say, over the past four years I have acquired quite the collection of boots and attire for all seasons. I have the right gear to pan for gold in an Alaskan glacial stream, the proper boots to hike the mountains in Montana, and even the outerwear to withstand all the frosty weather that Marquette County can dish out.

Yet, I must admit that I still found myself dealing with winter outdoor adventures with a heaping dose of dread. So this year when I told my husband that I was finally serious about snowshoeing, he called my bluff and hauled me to a local sports store and bought me an early Christmas present – boots that were made for snowshoeing. Since we already had the snowshoes and twenty-seven acres of snow-laden property, I had zero excuses. John joined me in blazing the first trail and I have been crushing my goal of snowshoeing at least five times a week one snowy step at a time. An added bonus is that to date I have lost 13 pounds and have toned up my legs and core.

I cannot believe I didn’t start snowshoeing sooner! If you have never been snowshoeing before, give it a try. I find it both relaxing and exhilarating and it gives me time to reflect and ponder. My favorite way to round out my excursion is a pot of soup simmering on the stove followed by a hot sauna before bed.

John and our pup Apollo helped me blaze the first trail on our homestead in December. We have received several FEET of snow since this photo was taken.

The trail that I melt all of my stress away on.

Our Golden Retriever Gracie loves to frolic in snow! Look at that smile.

The recipe that I am going to share with you today is a refreshing twist on a traditional chicken soup. It combines the accompaniment of tangy lemon and dill and, instead of rice or noodles, gives an extra boost of protein with cannellini beans (white kidney beans). If you are a vegetarian, you can easily make this soup vegetarian friendly use a quality vegetable stock and replace the chicken with extra beans.

As with any flavorful soup, I think that the most important ingredient is a superior stock or broth. When you start with a good broth you reduce the cooking time of your soup because the flavor has already been developed. In recent years I have read a lot of information on the health benefits of bone broth. While I was a vegetarian for over eleven years, after being diagnosed with Hashimotos Disease (thyroid disease), I slowly started reintroducing meat (chicken and pork) that my husband and I raise ourselves – as well as small amounts of locally raised beef.

Whenever I roast a chicken I make sure to utilize 100% of the animal and always make broth (I can or freeze what is not going to be consumed within a day). Chicken broth is simple to make and my go-to method is to use my pressure cooker.

LEMON CHICKEN SOUP WITH DILL & CANNELLINI BEANS

  • 8 cups of chicken stock
  • 1 medium chopped onion (1/2 cup)
  • 3 ribs of chopped celery
  • ¼ cup of chopped carrots
  • 2 Tablespoons of minced garlic
  • 2 Tablespoons of olive oil
  • 2 cups of chopped roasted chicken
  • 1 can cannellini beans
  • 3-4 lemons (juice and zest)
  • ¼ cup of chopped fresh dill
  • ¼ cup of chopped fresh parsley
  • Salt and pepper to taste
  • *Optional – flour and butter or cornstarch for a thickening agent

Sauté the onion, celery, garlic, and carrots in olive oil until soft (approximately 5 minutes). Add the chicken stock and bring to a boil. Add chicken meat, beans, and reduce heat and simmer for 20 minutes. Add the lemon juice, zest, dill, parsley, salt, pepper, and simmer for an additional 10 minutes. Serve and enjoy!

If you want to thicken the soup you can use flour and butter. I combine three Tablespoons of flour with two Tablespoons of butter in a pan on low heat. When it forms a paste-like texture I add a ½ cup of hot broth and whisk until smooth (you can add more stock until there aren’t any chunks of flour) and then add the mixture to your soup and stir in well (you can simmer for a few minutes). You can add more the mixture if you want the broth to be thicker, but I prefer this soup to be thinner.

Another healthier option to thicken this soup is to puree the beans and incorporate into the soup. This is a good way to “hide” beans from small children who won’t eat them. I have found that this a healthy alternative for cream-based soups as well. You get the same creamy consistency without having to use heavy cream.

Not only do I hope you try this soup, but if you are craving winter adventure, I hope you log a few miles on a pair of snowshoes soon. If you are not athletically inclined (as I am not), snowshoeing is not a difficult activity and it is said to burn twice the calories as walking. I find that I do not have to over-dress, but rather dress in layers. I usually wear a pair of thicker leggings with knee high socks to protect my calves from any deep snow that finds its way into my boots. I layer a t-shirt with a sweatshirt, a lighter winter shell jacket, a scarf, a knit headband to protect my ears, and a flexible pair of gloves. I also apply a generous layer of moisturizer on my face and balm on my lips. When I snowshoe at night I wear a headlamp to light my way (though sometimes I just let the stars guide me). I recommend bringing a camera to capture nature’s beauty, a bottle of water, and follow the invigorating activity with a hot shower or a sauna.

I promise that you will find yourself craving the outdoors. In fact, I am heading outside now. Our 90+ pound, 10 month old, German Shepherd Apollo enjoys the exercise as much as I do. Nature calls – make sure that you answer – and don’t forget to warm up with a hot bowl of healthy soup!

Hurry up, Mama!

My beautiful snowshoe trail.

Apollo my personal trainer