Soup Weather

This week has been pretty low key. I have enjoyed catching up on Parenthood on Netflix and spending time with John. I have also enjoyed the wonderful crisp fall mornings that have started to roll in. So, Wednesday I decided it was the perfect fall day to make soup and try out a new recipe for Brunswick Stew. It was simple and tasty, especially when paired with a good old fashioned grilled cheese. What more could you ask for?

Brunswick Stew

1 cooked & shredded chicken breast

2 cups chicken broth (low sodium)

2 (8 oz) cans tomato sauce

1 1/2 cups peeled, chopped red potatoes 

1 3/4 cups frozen lima beans 

1 3/4 cups frozen or canned whole kernal corn

1 tsp sugar

1/4 tsp salt

1/2 tsp pepper

1/4 tsp ground red pepper

1/4 tsp oregano

1/4 tsp poultry seasoning

2 Tbsp dried and minced onion 

Place all ingredients in Dutch oven. Bring to a boil. 

Stirring occasionally. Reduce heat to a simmer for

45 minutes. Serve immediately. 

Tonight, I took advantage of the fall weather again by joining my friend Jenny for a walk followed by dinner at her place. She made a delcious kale, chicken, and chickpea soup with rosemary croutons. It was to die for! Luckily, I snagged the recipe. So, I can make it sometime soon for myself. 

Chicken, Kale, and Chickpea Soup w/Rosemary Croutons

1 can garbanzo beans

2 qts flavorful chicken stock (8 cups)

1 cup diced onion

4 cloves garlic

2 bay leaves

2 Tbsp fresh rosemary

2-4 cups chopped kale

1-2 cups cooked chicken-shredded or cut into bite sized pieces

1-1/2 tsp salt

cracked pepper

chile flakes (optional) 

squeeze of lemon

1/2 tsp soy sauce

2 links andouille sausage-sliced and browned

Saute onion in 2 Tbsp olive oil on med heat until tender, about 5 min. Add garlic

and rosemary. Saute 2 min. Add chicken stock, garbanzo beans and bay leaves, 

bring to a boil. Cover and simmer on low heat until beans are tender, about 30 

min. Add chicken, browned sausage, and cooked kale. Simmer 10 min. Add salt,

cracked pepper, soy sauce, and a little squeeze of lemon. Add salt to taste. 

Rosemary Croutons

1/2 loaf sourdough bread, sliced very thinly

4 Tbsp olive oil

2 garlic cloves, finely minced

1 Tbsp fresh rosemary leaves

Brush both sides of bread and stick on a baking sheet at 375 degrees for 15-20 min

or until golden brown

Hope you enjoy these yummy fall soup recipes as much as I have!