Soups Recipes

 Soups Recipes 

Soups Recipes


Stock and Broth

Throw leftover bones and skins from chicken carcasses into a large saucepan or stockpot, add 5 to 6 cups of water, and add some veggies along with some salt and pepper.  Set the pot to a low simmer.  Once simmered, remove possible scum accumulated on the top, cover, and cook for several hours.  Cool the stock and strain it.  Place in the fridge.  Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones.  Freeze stock if you don’t plan on using it for a few days.


Heavenly Chicken Soup Recipe


Note: Make it with stock on hand or use a combination of canned soups and extracts.  Simmer a few veggies in the stock and add chicken last.  (The soup tastes good even without chicken.)   In a rush, throw in a package of frozen vegetables.  Serve with Superb Rolls or Intense Garlic Bread Surprise.


Serving size,1 ½ cups.  Carbs per serving  5.5 grams of carb.  NUMBER OF SERVINGS:  2.


Ingredients:


2 cups chicken stock


1 Tablesp butter (optional)


2 Tablesps olive oil (optional)


1 cup raw, chopped broccoli


½ cup raw, chopped cauliflower (about 1-inch pieces)


½ cup chopped sweet green pepper


½ cup chopped zucchini


   salt to taste


freshly ground black pepper to taste


1 cup diced, skinless chicken


            Put stock in a medium saucepan.  Add optional butter and/or olive oil.  Add vegetables.  Add salt and freshly ground pepper.  Simmer until vegetables are tender.  This is a clear soup.  If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.  Add the diced chicken last.  Reheat if needed.  Adjust seasonings and serve.



Heavenly Creamy Chicken Soup Recipe


Ingredients:


2 cups chicken stock


1 Tablesp butter (optional)


2 Tablesps olive oil (optional)


1 cup raw, chopped broccoli


½ cup raw, chopped cauliflower (about 1-inch pieces)


½ cup chopped sweet green pepper


½ cup chopped zucchini


   salt to taste


freshly ground black pepper to taste


1 cup diced, skinless chicken


½ cup heavy cream


Put stock in a medium saucepan.  Add optional butter and/or olive oil.  Add vegetables.  Add salt and freshly ground pepper.  Simmer until vegetables are tender.  This is a clear soup.  If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.  Add the diced chicken and heavy cream last.  Reheat if needed.  Adjust seasonings and serve.


Based on a ¼ cup serving, heavy cream adds 1.6 grams of carb per serving.


Heavenly Chicken Noodle Soup Recipe


Ingredients:


2 cups chicken stock


1 Tablesp butter (optional)


2 Tablesps olive oil (optional)


1 cup raw, chopped broccoli


½ cup raw, chopped cauliflower (about 1-inch pieces)


½ cup chopped sweet green pepper


½ cup chopped zucchini


   salt to taste


freshly ground black pepper to taste


1 cup diced, skinless chicken


1/3 cup pasta


Put stock in a medium saucepan.  Add optional butter and/or olive oil.  Add vegetables.  Add salt and freshly ground pepper.  Simmer until vegetables are tender.  This is a clear soup.  If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.  Add the diced chicken and pasta last.  Reheat if needed.  Adjust carb counts accordingly.


Blissful French Onion Soup Recipes 


Note: Serving size,1 cup.  Carbs per serving ,:  7.6 grams of carb. 


Ingredients:


1 ½ cups thinly slicked onion (sweet)


2 Tablesps butter (1/4 stick)


1 Tablesp Wondra flour


3 ½ cups stock or canned, low-carb chicken beef, or mushroom broth


   salt to taste


   freshly ground black pepper to taste


3 Superb Rolls


1 ounce butter


4 ounces grated Swiss cheese


            After this soup has finished simmering, preheat oven to 375ºF.  Have ready a lightly buttered, ovenproof earthenware soup bowl or deep casserole dish.


            Heat 4 Tablesps butter in a heavy, medium saucepan.  Add onions and cook until translucent.  Add the flour and stir.  Add the broth and stir.  Simmer for about 30 minutes.  Season with salt and freshly ground pepper.  Put the soup in the ovenproof bowls.


            Thinly slice the Superb Rolls, discarding the ends.  Toast the slices in a toaster oven (they will brown quickly, so take care not to burn).  Butter the slices and put them on top of the soup.  Sprinkle cheese on top.  Do not cover.  Put the bowls in the oven for about 15 minutes until the cheese and Superb Roll slices look crusted over and slightly browned.  Serve at once.


Italian Egg Drop and Parmesan Cheese Soup Recipe


Note: Serves 4, Total Carbohydrates: 2


You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit heartier. This is very good with a thin slice of lemon floating on top.


Ingredients:


4 cups chicken stock or broth


salt and pepper


2 eggs


4 Tbsp. freshly grated Parmesan cheese


2 tsp. chopped fresh parsley


Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve immediately.


Vegetable Cream Soup Recipe 


Note: The dairy is optional .Makes approximately 12 cups, total Carbs 61


Ingredients:


1 lb. cauliflower


1 1/2 lbs. broccoli, or one of the suggestions above


2 Tbsp. extra-virgin olive oil


2 cloves garlic, minced


10 cups chicken stock


1 tsp. salt


1 Tbsp. Dijon mustard


1 tsp. dried tarragon leaves, or herb of your choice


sea salt and freshly ground black pepper


heavy cream, optional


Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.


In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.


Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.


Cabbage and Tofu Soup Recipe 


Note: Makes 4 servings. Total Carbohydrates: 30. Delicious If you like a Chinese flavor, add the sesame oil. For a Southeast Asian flair, and my favorite, garnish with the cilantro, green onions, chilies and a squeeze of lime. Taking a trick from Vietnamese beef noodle soup, the boiling soup can be poured over extremely thinly sliced raw beef. The heat of the soup will cook it through.


Ingredients:


7 cups chicken stock


3/4 lb. daikon radish, peeled and cut into 1/2 inch cubes


4 1/4-inch slices fresh ginger


sea salt


1/2 lb. Chinese cabbage, cored and coarsely chopped


1/2 lb. soft tofu, sliced


chopped cilantro, green onions, chilies and fresh lime wedges if desired


a few drops of sesame oil, if desired


In a large pot, bring the chicken stock, daikon and ginger to a boil. Season lightly with salt. Turn down to a simmer and cook for 20-30 minutes until the daikon is tender. Add the cabbage, return to a boil and cook for 5 minutes. Add the tofu and heat through. Adjust the seasoning and serve.



Pisano Egg Drop and Parmesan Cheese Soup Recipe


Note: Serves 4 Total Carbohydrates: 2 . So each serving is less than a gram of carbs.You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

Ingredients:


4 cups chicken stock or broth


Salt and pepper


2 eggs


4 Tbsp. freshly grated Parmesan cheese


2 tsp. chopped fresh parsley


Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.


Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately, or let it cool a bit. Either way its tasty


Sausage and Cabbage Soup Recipe


Note: serves 6, Total Carbohydrates: 64 (instead of daikon radish. You can use zucchini if you prefer.)


To make this soup you can use potatoes or zucchini.


Ingredients:


1 small cabbage, ( or ¾ of a large one), cored and shredded


4 Tbsp. unsalted butter


1/2 lb. pork sausages, your choice, though spicy Italian or chorizo are great


6 cups chicken or beef stock, or water


salt and pepper


1 lb. daikon radish, peeled and cut into 1/2-inch dice


1 cup sour cream


Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Add the daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.