Super Bowl and Mardi Gras are coming up so I thought I’d post a gumbo recipe. A true gumbo starts with a roux (pronounced “roo”), a slowly cooked mixture of oil and flour. Gumbo takes time to prepare and cook so this is one of those recipes that requires a little bit of planning. Don’t let this scare you off, though. Gumbo is well worth the few extra steps involved in making it.

It’s important to have all ingredients chopped and ready to go before starting the gumbo. And, you must be patient when making the roux. You do not want to be multi-tasking while making the roux, which takes a good 25 minutes or so of constant stirring at medium heat (or lower). Be careful not to burn the roux (dark specks or a burnt smell) or you’ll have to toss it out and start all over to make a new one. Once the roux is a dark brown color (I make mine the color of dark brown sugar) then you add in the chopped onions, celery and red bell pepper. The rest of the recipe is relatively easy. Gumbo is great for entertaining because it can be made a day ahead and reheated. For serving, spoon a little cooked rice in a bowl and ladle the hot gumbo over it. Serve with Tabasco Sauce for an extra kick.

Note: this recipe includes directions for making Emeril’s ESSENCE Creole Seasoning. Since the gumbo recipe calls for using only 1 tablespoon of it, I just make a smaller amount of ESSENCE.

Chicken and Smoked Sausage Gumbo with White Rice
-Recipe courtesy Emeril Lagasse – foodnetwork.com

EMERIL’S NOTE ON ROUX: If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup.

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve. Yield: 7 cups.

Tags: Chicken, gumbo, roux, smoked sausage

This delicious chili is easy to make and loaded with flavor. I love the combination of the creamy avocados with the smokiness of the chipotle pepper. Mmmm, this recipe is a winner!

I started with cooking the beef most of the way then added the onions to the pot while the beef finished cooking (therefore eliminating the remove-the-beef-from-the-pot step). I then spooned off as much fat as I could and discarded it. Since my chili was a bit thicker than I wanted it, I added more broth and some beer to thin it out, then added a little more chili powder and cumin. I used beef broth instead of chicken broth to bump up the beef flavor.

The recipe calls for using a food processor to blend some of the beans with the tomatoes and chipotle pepper. If you don’t have a food processor, chop the chipotle pepper and use a potato masher to smash the beans. The mixture will be chunkier than the original recipe but that’s ok…it’s chili. This recipe is easily doubled and is great for entertaining because it can be made the day before and reheated. Garnish each serving with avocado and your favorite chili toppings.

Beef & Black Bean Chili with Chipotle & Avocado
-recipe from finecooking.com

Serves four.

3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle pepper plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

Serving Suggestions:
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.

Tags: black bean, chili, chipotle, ground beef

Here’s a quick curry-flavored soup that is delicious and easy to make. You can even change up the flavors each time you make it by using different curries. I used curry powder this time (doubling the amount called for); next time I’ll try red, green or yellow Thai curry paste.

Although the soup would be great as is, I decided to add some stir-fry veggies (Napa cabbage, broccoli, snow peas, bok choy, celery and carrots) to the simmering soup for extra flavor and some crunch. I served the soup over fragrant steamed jasmine rice. Yumm…a tasty dinner in no time!

Chicken Curry Soup with Coconut and Lime
-recipe from epicurious.com

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract. Serves 4.

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice

1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Tags: Asian, Chicken, cilantro, coconut, curry, lime, soup

I brought this delicious soup to a friend’s birthday luncheon recently. It’s easy to make, hearty and loaded with all kinds of tasty ingredients, including Italian sausage, carrots, tomatoes, kidney beans, and elbow macaroni.

Since I made the soup the day before I was going to serve it, I did everything up to adding the macaroni (I didn’t want it to soak up all the broth overnight). When it came time to reheat the soup, I brought it to a boil, added the macaroni, and let it simmer for about 15 minutes. I then added a few cups of chopped kale leaves, letting them wilt in the simmering soup. After seasoning the soup with salt and pepper, I let my friends dig in. Note: chicken Italian sausage worked great in this recipe. 

Pasta, Sausage and Bean Soup
-recipe from epicurious.com

A little grated Parmesan sprinkled on top is a nice addition. Serves 8.

2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained

1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

Tags: italian sausage, kidney beans, macaroni, Pasta, soup

If you’re ever in that What To Do With The Leftover Turkey quandary then you must make Turkey Chowder with Wild Rice, Crimini and Pancetta. After consuming several bowls of this hearty, satisfying chowder, Husband remarked,” This soup is awesome! It’s like an entire turkey dinner in a bowl.” My mom even declared it to be the best turkey soup she’s ever eaten. Well then, how do you top that?

Sweet corn, earthy mushrooms and wild rice give this soup loads of flavor. I cut down on the butter, substituted chopped onions for shallots, added a little Marsala wine, and used only 1/4 cup of heavy cream. I also used about 1 cup of leftover gravy, too. To save some money, I used only one 4-oz. package of pancetta because because they were almost $4 a package. To be honest, I really couldn’t taste the pancetta in the soup (maybe using the full amount would make a difference). Next time, I’d skip the pancetta all together or try using regular bacon in place of the pancetta (bacon is less expensive than pancetta). If you don’t have turkey, use leftover roast chicken. Enjoy!

Turkey Chowder with Wild Rice, Crimini, and Pancetta
-recipe from epicurious.com

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup’s done. Makes 8 main-course servings.

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt

1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock (recipe below)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Chopped fresh Italian parsley

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.
 
Turkey Stock
This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled. Makes 10 cups.

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

Tags: chowder, cimini mushrooms, holiday meal, holidays, leftover turkey, pancetta, soup, turkey, wild rice

I was recently thumbing through Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster when I came across a recipe for Chipotle-Squash Soup. I love winter squash in just about any form and was intrigued by the use of chipotle peppers and rosemary for flavoring in this soup. It turns out that they work great together!

This delicious soup will definitely warm you up, especially if you go overboard on the chipotle pepper like I did. Since I really like the heat and flavor of chipotle pepper, I found a few big ones in the can, chopped them up and added them to the soup. Then, just to throw caution to the wind, I added a few more teaspoons of adobo sauce to the boiling broth. Needless to say, my soup turned out fairly spicy. If you follow the directions, though, I’m sure your soup will be much milder than mine. To be safe, start with one   chipotle chile (or 1/2 of one) and add more to your liking.

To keep the soup mild, start by adding just a small amount of chipotle then taste the broth. You can always add more if you’d like more spice or smokiness.  As far as the rosemary, I only added about 1 tablespoon because I didn’t want it to overwhelm the other flavors. I garnished each bowl of soup with a dollop of sour cream. Yumm!

Chipotle-Squash Soup with Fresh Rosemary
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. I often dress it up with a dollop of creme fraiche or sour cream mixed with fresh lime juice. Serves 8 to 10 (makes about 2 1/2 quarts)

1 small winter squash such as pumpkin, butternut or acorn (2 to 2 1/2 pounds), halved and seeds removed
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 large carrots, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, chopped
6 cups chicken or vegetable broth
1-2 chipotle chiles in adobo, seeded and chopped (use less for a milder soup)
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1-2 tablespoons chopped fresh rosemary
1/2 cup pumpkin seeds, toasted and salted, for garnish

Preheat oven to 400°F. Place the squash, cut side down, on a baking sheet with sides. Add 1 cup water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.

Meanwhile, melt the butter and the remaining 2 tablespoons olive oil in large saucepan over medium heat. Add onion, reduce the heat to low and cook, stirring occasionally, for 10 to 15 minutes, until the onion is very soft and light brown. Add carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.

Add broth, chipotle chiles, 2 teaspoons salt and 1/2 teaspoon pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out squash flesh with large spoon. Discard skin and add the flesh to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.

Remove the soup from heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of food processor fitted with metal blade and puree until smooth, or puree the soup directly in pot using immersion blender. Reheat if necessary and serve warm, garnished with toasted, salted pumpkin seeds.

Tags: chipotle, Soup/Stew, winter squash

I have to admit that this recipe sounds a little weird. It was originally published in an October issue of Bon Appetit a few years ago and referred to as “ghoulash”, a play on the word goulash. I ran across it when I was looking for a savory recipe that used canned pumpkin. Since I had everything on hand to make it, I decided to give it a try. First, though, I did a little research on goulash. What I learned is that goulash, the national dish of Hungary, is a meaty soup (or stew) that was traditionally made by herdsmen. It can be made with beef, pork, veal, or lamb, and usually includes vegetables (onions, potatoes, carrots, tomatoes, garlic, etc.), paprika, other herbs/spices (bay leaf, thyme, caraway, chili pepper) and served over egg noodles.

The pumpkin in this version of goulash doesn’t add any flavor…it really just adds some thickness to the stew. I made a few changes to the recipe that should be noted: I used 2 1/2 lbs. boneless, skinless chicken thighs (instead of turkey thighs) and cut them into 1″ pieces.  I substituted red potatoes for the russets, and added in 3 chopped carrots and 2 tablespoons of tomato paste to the simmer stew. At the end of cooking, I seasoned the stew with a little more salt and pepper, and added 2 tablespoons of balsamic vinegar  to round out the taste. I served the stew with caraway noodles (I used bow-tie pasta) and garnished with a dollop of sour cream.

Pumpkin-Turkey “Ghoulash” with Caraway Noodles
-recipe from Bon Appétit October 2007

Using turkey makes this take on the Hungarian beef stew lighter. Adjust the heat level by using all hot paprika, all sweet paprika, or a combination. Makes 8 servings

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Tags: Chicken, goulash, pumpkin, stew, turkey

Sometimes I crave a good vegetable soup. I made this one recently when I had a boat load of broccoli in the fridge and all the other ingredients called for in the recipe. This simple soup is not only tasty but it’s also high in vitamin C and fiber.

While sauteing the onion, I decided to add in some chopped celery because I love the fragrance of onions and celery cooking together. The soup took a bit longer to cook since I was using fresh broccoli (about 7 cups broccoli florets); I let it simmer until the florets were tender. I then used an immersion blender to puree the soup and garnished each serving with some grated sharp cheddar cheese. Yumm!

Broccoli Soup
-Recipe from foodnetwork.com

4 to 6 servings.

2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth, homemade or low-sodium canned
1 (16-ounce) package frozen broccoli, thawed
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper
Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon

Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

Serve with optional toppings.

Here’s an exotic chicken soup that is easy to make and really delicious. Garam masala, an aromatic spice blend used in Indian cooking, gives the soup a ton of flavor. The garam masala I used is a blend of coriander, black pepper, cumin, cardamom and cinnamon.

I thought the soup was best served right after it was cooked when the zucchini was still slightly crisp. The couscous soaks up a lot of the broth over time so you may need to add more if reheating it on the second day. Serve with naan or some other type of flatbread.

Moroccan Chicken Soup
-recipe from America’s Test Kitchen 30-Minute Suppers

Just 1 teaspoon of garam masala, an Indian spice blend that includes cinnamon, cardamom, and black pepper, gives this quick-cooking soup depth and complexity. Serves 4.

1 tablespoon vegetable oil
1 onion, chopped fine
1 teaspoon garam masala
5 cups low-sodium chicken broth
1 (14.5-oz) can diced tomatoes
2 (15.5 oz) cans chickpeas (garbonzo beans), drained and rinsed
2 zucchini, cut into 1/2-inch pieces* (see Test Kitchen Note)
1/2 cup plain couscous
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
salt & pepper

Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrant, about 30 seconds.

Add broth and tomatoes and bring to simmer. Stir in chickpeas, zucchini, and couscous and cook, covered, until couscous is tender, about 8 minutes. Stir in chicken. Season with salt and pepper. Serve.

Test Kitchen Note: Look for zucchini that are no longer than 8 inches as larger zucchini are overly seedy and tough. Serve with chopped cilantro and lemon wedges.

Tags: chickpeas, couscous, garam masala, garbonzo beans, Moroccan Chicken Soup, zucchini

If you’re looking for a twist on traditional chicken soup, then you should try this recipe for Chicken and Vegetable Chowder. It’s simple, easy to make and comforting.

For the blending of the chowder, I used an immersion blender (stick blender) instead of transferring the soup in batches to a blender. If you do use a regular blender, let the chowder cool off a bit before blending. Also, remember to only fill the blender about 1/3 full and hold the lid down tightly with a towel (this is to prevent hot soup from spraying all over you and your kitchen when you turn the blender on). I used whole milk for the chowder, but I’m sure 2% would work fine, too. I would definitely not use nonfat milk, though. Serve the chowder with crusty bread and a salad.  

Chicken & Vegetable Chowder
-recipe from The Big Book of Soups & Stews byMaryana Vollstedt

Pureed vegetables and rice are the thickening agents in this delicious soup. It is made without cream but is still rich tasting. This will be a family favorite. Serves 4-6.

1 cup chopped yellow onion
1 medium russet potato (about 1/2 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup buttermilk or milk
2 cups cubed cooked chicken breast
1 cup grated cheddar cheese
3/4 teaspoon salt
1/2 teaspoon dried thyme
freshly ground pepper to taste

In a large pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer in batches to a food processor or blender and blend the soup until slightly chunky. Return to pot. Stir in remaining 1 cup stock, buttermilk or milk, chicken, cheese, salt, thyme and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes. Serve.

Tags: carrots, Chicken, Chicken and Vegetable Chowder, potatoes, rice