Tag: soup

CREAMY VEGETABLE SOUP – Butter with a Side of Bread by Gordon Ramsay

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!


Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

Creamy Vegetable Soup is one of my favorite quick & easy weeknight meals. There’s nothing better than a bowl of hot soup during these cold winter months. This meatless soup is versatile, delicious and everyone enjoys it.

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

What do you put in vegetable soup?

My favorite vegetables to put in vegetable soup are broccoli, carrots and peas. However I’ve also added celery, green beans, corn and cauliflower to mine and it works out well. I’m a big fan of using what you have on hand, so raid the fridge and see what you have!

What is the best seasoning for vegetable soup recipe?

I kept this recipe very simple and added sage, which is my favorite vegetable soup seasoning, and some herb-blend seasoning. You can find this blend at most every grocery store, available from a variety of brands. Choose your favorite!

How can you add more flavor to Creamy Vegetable Soup?

This soup has just enough flavor to be comforting and interesting, but sometimes it’s nice to kick things up a notch! Try adding in some hot sauce or spicy seasonings like roasted red pepper flakes. I like to top each bowl with crumbled bacon and cheddar cheese.

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

How do you make vegetable soup quickly?

Need dinner fast? Here are several hacks I’ve done to make this recipe come together even faster:

  • Use frozen vegetables that steam in the bag. You’ll need two 12-oz bags. Microwave them separately for 5 minutes each, then add them to the soup, reducing the cooking time by half in each step.
  • Don’t like frozen vegetables? Use fresh, but do all the chopping and cutting the night before. That way, you don’t have to take the time the night dinner is served! You can also steam the fresh vegetables in the microwave to cut down on time. Simply put them in a glass or ceramic bowl with 3 TBSP water. Cover and microwave for 5-7 minutes. Then add them to the recipe and decrease the cooking time by half in each step.
  • Don’t even want to bother steaming vegetables? Use canned vegetables! No microwaving necessary and you can still decrease the cooking time by half.

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!CREAMY VEGETABLE SOUP

Here’s what you need to make this Creamy Vegetable Soup:

–5 cups chopped/ diced fresh or frozen vegetables- broccoli, carrots, peas, celery, green beans, corn, etc

–3 TBSP butter

–1/2 cup diced onion

–1/4 cup flour

–1 tsp sage

–1/2 tsp herb-blend all-purpose seasoning

–1 tsp salt

–1/2 tsp pepper

–4 1/2 cups broth

–1 1/2 cups milk or a 12 oz can of evaporated milk

–1/2 cup Parmesan cheese

–1/4 cup instant mashed potato flakes, optional

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!How do you make Creamy Vegetable Chowder?

Here’s how you make this recipe for Creamy Vegetable Soup:

  1. Melt butter in a medium saucepan. Add onion, seasonings, and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
  2. Add in remaining broth, milk and potato flakes, if desired. Stir until well combined.
  3. Cover and simmer for 15-20 minutes.

 

Like this Creamy Vegetable Soup? Here are more easy soup recipes to try:

  1. Best Ever Chicken & Dumplings
  2. The Best Crockpot Beef Stew
  3. Zuppa Toscana
  4. Summer Vegetable Stew
  5. Chicken Alfredo Soup

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

CREAMY VEGETABLE SOUP

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

Servings: 6 servings

Author: Butter With A Side of Bread

Ingredients

  • 5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
  • 3 TBSP butter
  • 1/2 cup diced onion
  • 1/4 cup flour
  • 1 tsp sage
  • 1/2 tsp herb-blend all-purpose seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 1/2 cups broth
  • 1 1/2 cups milk or a 12 oz can of evaporated milk
  • 1/2 cup Parmesan cheese
  • 1/4 cup instant mashed potato flakes optional

Instructions

  1. Melt butter in a large saucepan. Add onion, seasonings, and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. 

  2. Add in remaining broth, milk and potato flakes, if desired. Stir until well combined.

  3. Cover and simmer for 15-20 minutes.

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

How can you freeze Creamy Vegetable Soup?

Yes, you can freeze Creamy Vegetable Chowder in an airtight container for up to 3 months. When you defrost the soup, you can thaw fully on the counter top or you can microwave on defrost. Use a whisk to gently stir the liquid in the soup. Being as it contains dairy, when it’s defrosted, the soup will need to be agitated to regain the creamy texture.

Can you add meat to vegetable soup?

You can add a variety of meat to this Creamy Vegetable Soup. The most obvious choice of meat that would go well is cooked, roasted chicken. Just dice about 2 cups and add it to the soup. If you don’t want to add chicken, you can add turkey or ground turkey instead. Meatballs would also be a tasty choice. And BACON is always a good idea!

Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too! Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips included too! Simple #vegetable #soup #chowder #recipe from Butter With A Side of Bread

EASY VEGETABLE CHOWDER: Butter With a Side of Bread

 Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights. Time saving tips too!

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CLASSIC CHICKEN NOODLE SOUP – Butter with a Side of Bread by Gordon Ramsay

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you


Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you’re sick!

Our family absolutely loves homemade chicken noodle soup, so I make it often. I’ve made it a variety of ways, but I keep coming back to this classic recipe. It’s very traditional; made with all the basic ingredients like homestyle egg noodles, diced chicken, sliced carrots, celery and chicken broth. It’s simple, warm and truly comforting. I recently served it when our entire family came down with the flu. Now, you haven’t truly experienced a cold & flu season until you pass the flu from one person to the next in a family of 7. Ahhh… I’m so glad that’s over. Chicken soup for the win!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How do you cook chicken noodle soup?

You can cook chicken noodle soup on the stovetop, in a crock pot or in the instant pot! The method you choose to cook your soup really just depends on how much time you have and what appliances are your favorite. If you cook chicken noodle soup on the stovetop, it takes about an hour. That factors in about 10 minutes prep time and 50 minutes of cooking time.

If you cook it in the crockpot, it’s obviously a much slower cooking method, so it can take all day. BUT it’s very hands-off cooking, and you can literally come home and within an hour, be serving yourself a hot bowl of homemade chicken noodle soup!

The instant pot method is the fastest method, factoring in 10 minutes of prep time and just over 40 minutes of cook time/ pressure increasing and releasing time. The good news for instant pot lovers too is that most of that is hands off time as well!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!What noodles to use in chicken noodle soup

You can use a variety of different noodles in a chicken noodle soup recipe. My favorite type is a homestyle egg noodle that I purchase from Walmart. They come in a bag and they’re so delicious! But, I’ve also used bowtie pasta, small shells pasta and even regular egg noddles. The homestyle egg noodles I love take 25 minutes to cook. More traditional box/ bagged pasta takes about 20 minutes to cook. I’ve even used a variety of homestyle egg noodles that are frozen.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

How do you make chicken noodle soup?

To make chicken noodle soup on the stovetop, you first melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes. 

Add in 3 cups of chicken broth and bring to a boil. Reduce heat to medium and cook 10 minutes.

Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}

Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How do you make Chicken Noodle Soup more flavorful?

If there’s one critique I have about most chicken noodle soup recipes, it’s that they don’t have enough flavor! I remedy this by adding additional bouillon to my soup recipe, but even still I love additional flavor. Here are several ideas I have that are fantastic. You can even do ALL of them for a show-stopping chicken noodle soup!

–Add in 1 can (12 oz) evaporated milk and another 2 teaspoons chicken bouillon just before serving. Don’t boil the soup after you add in the milk, but rather just simmer for another 5 minutes, then serve. This adds a rich flavor that is just amazing!

— Slightly thicken the soup while simultaneously adding more flavor by adding in 3 TBSP mashed potato flakes before the final 10 minutes of cooking time.

–Top your bowl of chicken noodle soup with cheddar cheese! SO GOOD!

–Add in 1-2 cups of cooked, crumbled sausage to the recipe. More flavor plus extra protein!

ingredients for chicken noodle soup recipeClassic Chicken Noodle Soup Recipe ingredients

Here are the ingredients you’ll need to make this chicken noodle soup recipe:

–2 TBSP butter

–2 tsp minced garlic

–1 cup diced onion

–1 tsp rubbed sage

–1 tsp season salt

–1/2 tsp black pepper

–2 carrots, peeled and sliced

–2-3 ribs of celery, sliced

–1 TBSP chicken bouillon, rounded

–8 cups chicken broth

–2 1/2 cups uncooked egg noodles

–3 cups cooked chicken, diced

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

How to cook Chicken Noodle Soup on the Stovetop:

  1. Melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes.
    Add in 3 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes.
  2. Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}
  3. Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How to cook Chicken Noodle Soup in a Crock Pot:

  1. Add all ingredients to crock pot except for noodles. Cook on low 6-7 hours or high 4-5 hours.
  2. Add noodles to crock pot. Replace lid and cook an additional 1 hour on high.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful broth made in the INSTANT POT! How to cook Chicken Noodle Soup in a 6 or 8 qt. Instant Pot:

  1. Turn IP on Saute mode. Melt butter in pot. Add in onion, garlic, and seasonings. Saute for 5 minutes. Add in all remaining ingredients, including uncooked noodles.
  2. Switch IP to high pressure mode and set for 2 minutes. IP will take about 15 minutes to come to pressure. Once time is up, let pot release pressure naturally for 10 minutes*, then quick release remaining pressure.
  3. Test noodles for doneness. If they’re not quite done, replace lid on pot and let it just sit for another 5-10 minutes.
  4. *Time required for NPR (natural pressure release) depends on the type of noodles you use in the soup. If the box says to cook for 10 minutes, then only allow 5 minutes NPR. Homestyle egg noodles generally need longer to cook, around 20-25 minutes, so they’ll need the full 10 minutes NPR.
Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!
Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

Classic Chicken Noodle Soup Recipe

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you’re sick! 

Course: chicken, Main Course, Main Dish, Soup

Cuisine: American

Keyword: chicken noodle soup

Servings: 8

Calories: 187 kcal

Ingredients

  • 2 TBSP butter
  • 2 tsp minced garlic
  • 1 cup diced onion
  • 1 tsp rubbed sage
  • 1 tsp season salt
  • 1/2 tsp black pepper
  • 2 carrots peeled and sliced
  • 2-3 ribs of celery sliced
  • 1 TBSP chicken bouillon rounded
  • 8 cups chicken broth
  • 2 1/2 cups uncooked egg noodles
  • 3 cups cooked chicken diced

Instructions

Stovetop Cooking Instructions:

  1. Melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes.

  2. Add in 3 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes.

  3. Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}

  4. Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!

Crock Pot Cooking instructions:

  1. Add all ingredients to crock pot except for noodles. Cook on low 6-7 hours or high 4-5 hours.

  2. Add noodles to crock pot. Replace lid and cook an additional 1 hour on high.

Instant Pot instructions:

  1. Turn IP on Saute mode. Melt butter in pot. Add in onion, garlic, and seasonings. Saute for 5 minutes. Add in all remaining ingredients, including uncooked noodles.

  2. Switch IP to high pressure mode and set for 2 minutes. IP will take about 15 minutes to come to pressure. Once time is up, let pot release pressure naturally for 10 minutes*, then quick release remaining pressure.

  3. Test noodles for doneness. If they’re not quite done, replace lid on pot and let it just sit for another 5-10 minutes.

  4. *Time required for NPR (natural pressure release) depends on the type of noodles you use in the soup. If the box says to cook for 10 minutes, then only allow 5 minutes NPR. Homestyle egg noodles generally need longer to cook, around 20-25 minutes, so they’ll need the full 10 minutes NPR.

Recipe Notes

Serves 8

Nutrition Facts

Classic Chicken Noodle Soup Recipe

Amount Per Serving

Calories 187 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 56mg 19%

Sodium 1237mg 52%

Potassium 420mg 12%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 1g

Protein 16g 32%

Vitamin A 53.3%

Vitamin C 23.3%

Calcium 3.8%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick! #soup #chicken #chickennoodle #comfortfood #recipe #chickennoodlesoup #broth #recipe from BUTTER WITH A SIDE OF BREAD

 

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Instant Pot Chicken Tortilla Soup by Gordon Ramsay

Instant Pot Chicken Tortilla Soup


Easy chicken tortilla soup made in your instant pot will rival the soup from your favorite Mexican restaurant. Your whole family will love customizing their bowls with their favorite toppings. 

Instant Pot Chicken Tortilla Soup

What are your thoughts on instant pot recipes? I’ve been using mine more often this fall and winter and I’m finally starting to understand the appeal.  Now that I’ve posted two IP recipes in a row, what do you think? Do you love your pressure cooker, or should I go back to sharing more traditional stovetop recipes?

I’m a huge fan of chicken tortilla soup. I have a few go-to recipes already, but I wanted to try my hand at a new version based on one from my favorite Mexican restaurant. It’s thick and rich – almost like a white chili – with less tomato than traditional tortilla soup usually has. It also has rice in it, which makes it super hearty. This recipe comes together in just about 30 minutes and everything is made in one pot – right down to the crispy tortilla strip garnish.  

If you don’t have an instant pot, check out this easy tortilla soup made on the stovetop. It’s one of my favorite soup recipes of all time.

Instant Pot Chicken Tortilla Soup

How to make Instant Pot Tortilla Soup

One of the things that I love most about using an instant pot instead of a slow cooker is that the saute function lets me fry or brown ingredients without taking out a second pot.

For this tortilla soup, I start by frying tortilla strips in two tablespoons of olive oil. It only takes a few minutes, and the deep sides of the pot also help keep splatters to a minimum. When the tortilla strips are golden and crispy, transfer them to a paper towel to drain and sprinkle them generously with coarse salt.

Saute onion, garlic, red bell pepper, and jalapenos in the leftover oil until they begin to soften. Then add chicken thighs or breasts, chicken broth, black beans, diced tomatoes (I love using fire roasted), chili powder, and rice. I also throw a few corn tortillas into the pot. They break down as the soup cooks and help it thicken.

Once the soup is cooked, all you need to do is shred t

he chicken and add some garnishes. You can keep it simple, or go wild! I like my soup topped with tortilla strips, shredded cheese, and cilantro. You can also add sliced avocado or sour cream if you like.

This soup is great left over, too. It will thicken up in the refrigerator but will thin back out as it heats up. If you’re planning to have leftovers, keep the tortilla strips separate and store them at room temperature an airtight container. They’ll stay crispy for several days.   

Instant Pot Chicken Tortilla Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 4 corn tortillas, cut into thin strips
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 jalapeno peppers, minced
  • 1 pound boneless skinless chicken thighs or breasts
  • 4 cups chicken stock
  • 1/2 cup uncooked white rice
  • 1 can (14.5 ounces) black beans, drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, drained
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 2 limes, juiced
  • For garnish (optional): shredded Monterrey jack cheese, cilantro, sour cream, avocado

Instructions

  1. Heat the oil using the saute function of your instant pot. When the oil is hot, add half of the tortilla strips. Cook 4-5 minutes, or until golden brown. Use a slotted spoon to transfer the tortillas to a paper towel. Sprinkle generously with coarse salt.
  2. Add the onions and garlic to the pot and saute 2-3 minutes, or until softened. Add the peppers and cook another 3-4 minutes. Add the chicken, uncooked tortilla strips, stock, rice, beans, tomatoes, chili powder, and oregano. Lock on the lid, making sure the vent is set to sealing, and cook on high pressure for 12 minutes.
  3. Carefully remove the lid. Shred the chicken. Stir in the lime juice and season to taste with salt.
  4. To serve top the soup with the crispy tortilla strips and any other garnishes that you desire.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 446 Total Fat: 19g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 103mg Sodium: 467mg Carbohydrates: 43g Fiber: 7g Sugar: 6g Protein: 30g



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