Slow Cooker Chicken Noodle Soup

With school back in session I know many of you are looking for easy recipes to make between work and after school activities. I know I am! Pulling out my arsenal of recipes especially those recipes for the slower cooker. With the daughter in color guard and my work load getting heavier slow cooker or crockpot, depending on what you call it, dinners help make for a bit more time in the evenings. This slow cooker chicken noodle soup is quite simple to put together and full of flavor. 

Slow Cooker Chicken Noodle Soup - Mooshu Jenne #chicken #soup

Infused with white wine and rosemary this soup doesn’t taste like your normal chicken noodle soup. The aroma is perfectly intoxicating. It’s also budget friendly which is great after all that back to school shopping and school supplies. We all know every dime and dollar counts at that time of year. 

SlowCookerChickenNoodleSoupSmall1

I plop it all into a slow cooker/ crock pot with plenty of garlic and ginger. This slow cooker chicken noodle soup makes the entire house smell amazing! As you can see I just add the carrots in halves and don’t chop them up. The reason is that they don’t get nearly as mushy when you slow cook them whole. All you have to do is scoop them back out and mash them with a fork then drop them back in. I do the same thing with the celery too! Also, the noodles are made on the side. I’m just not a fan of crock pot noodles. They seems to have an odd texture depending on how each slow cooker cooks. 

SlowCookerChickenNoodleSoupWriting

I just cook them on the side quickly in a pasta pot. Strain them and add them to each bowl. It’s great because if you have someone eating with you that is gluten free you can leave out the noodles in their bowl. I hope this soup will help you get back into the daily routine. 

Slow Cooker Chicken Noodle Soup
Serves 6
Slow cooked chicken, carrots, celery, and spices to make a delicious chicken noodle soup.
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Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Ingredients
  1. 4 carrots; end cut, halved
  2. 3 ribs of celery; ends cut, halved
  3. 8 to 10 boneless, skinless chicken thighs
  4. 1/2 tablespoon fresh ginger; peeled and chopped
  5. 3 stocks fresh rosemary
  6. 4 cloves of fresh garlic; minced
  7. 32 oz plus 2 cups all natural free range (gluten free) chicken broth
  8. 2 cups white wine
  9. 1 teaspoon Mediterranean salt
  10. 2 teaspoons salt; to taste
  11. 2 teaspoons peppercorn medley; to taste
  12. 2 cups egg noodles
Instructions
  1. In a large slow cooker, add in carrot halves, celery halves, boneless and skinless chicken thighs. Turn to high heat. Add in minced garlic, rosemary, and chopped ginger. Top with 32 ounces of chicken broth and one cup of white wine. Add Mediterranean salt. Cook for 6 hours on high.
  2. Stir pot well. Remove carrots and celery; careful not to burn yourself. Place on cutting board and smash with fork. Return smashed carrots and celery to the pot. Add in two cups broth and one cup white wine. Add salt and pepper to taste and cook for another 2 hours.
  3. 20 minutes until the soup is ready cook 2 cups of eggs noodles in boiling salted water for 8 minutes. Once tender remove and serve in soup.
Notes
  1. For gluten free please leave out the egg noodles or find gluten free noodles.
Mooshu Jenne http://mooshujenne.com/

Baja Chicken Soup

Love this Baja Chicken Soup! It is completely simple to make. It comes together quick on a week night when I really don’t feel like cooking. Yes, I do have those days when cooking or even moving from my bed is a issue. Now and again I cook from cans. It’s one of those deals that I only keep certain canned food in the house. Tomatoes, beans, and corn are alright in my book coming from a can. You won’t find much else canned in my house. Maybe spinach for a quick side dish; the kids like it. 

Baja Chicken Soup | Mooshu Jenne

If allowed I would add spring onions and avocado to every dish. Fresh spring onions just have a mountain of flavor that I love. Avocado is just a fruit I grew up eating in California. It’s my nature to gravitate towards it. What’s great about baja chicken soup is it’s perfect for spring. It’s not a heavy soup which allows it function well during the non wintry season. What spring and summer soups do you like to make? 

Baja Chicken Soup | Mooshu Jenne

I always love chicken in my soup but I am not a real fan of ground beef in soups. To me ground beef belongs in a goulash or maybe a stew. Do you like ground beef in soups?

As I am writing this post the news is coming across that there is a Tornado warning at the Daytona 500. I hope everyone is safe. I remember the year we had tornado warnings at Texas Motor Speedway. We sat in the lot waiting and listening to the scanner as they talked about what to do in case it did it. Some of the chatter was actually pretty funny. 

Baja Chicken Soup | Mooshu Jenne

I do have excited news. I finally got a new car. I am hoping to do a post soon all about it. The guys at the other half’s work where we got the car want me to bring them some food. What would you bring a shop full of guys and some sales men to eat? Cupcakes maybe? Anywho, here is the recipe for the soup. Hope all of you enjoy it; I did!

Baja Chicken Soup
Serves 6
A chicken soup with a spicy base with chicken, corn, black beans, and tomatoes. Topped with avocado and spring onions.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 large boneless, skinless chicken breast; baked
  2. 1 small white onion; diced
  3. 1 large anaheim pepper; ribs removes, seeded and diced
  4. 1 tablespoon olive oil
  5. 48 oz. chicken stock
  6. 3 cloves of garlic; minced
  7. Juice of half a lime
  8. 1 tablespoon cumin
  9. 1 tablespoon paprika
  10. 1 teaspoon cayenne pepper
  11. 1 can black beans; drained
  12. 1 can whole sweet corn; drained
  13. 3 cans fire roasted tomatoes
  14. 1/2 bushel of cilantro; chopped
  15. 1 large avocado; sliced into moon shaped slices
  16. 2 spring onions; sliced
  17. Salt and pepper to taste
  18. 3 to 4 cups of water
Instructions
  1. Preheat oven to 400 degrees F and bake chicken for one hour. It will cook more in pot so if it is a bit pink it's fine.
  2. In a large pot, add in anaheim peppers, garlic and white onion with one tablespoon olive oil and cook over medium high heat. Saute for about 3 minutes. Add in chicken with cumin, paprika, and cayenne pepper. Stir well. Add in chicken broth. Stir and add in corn, black beans, and fire roasted tomatoes. Stir well combining all ingredients. Add 3 to 4 cups water depending on desired broth amount. Add in cilantro but reserve some for garnish. Add juice of half a lime. Bring to a boil and simmer for 10 minutes.
  3. Slice avocados and spring onions. Salt and pepper soup to taste. Serve topped with fresh cilantro, avocados, and spring onions.
Notes
  1. You may use rotisserie chicken in the place of baked chicken to shorten time.
Mooshu Jenne http://mooshujenne.com/

 

Chicken and Andouille Sausage Gumbo

Gumbo is an art! It comes in many different ways but the key ingredient is the roux. If you don’t make the roux right it can become a complete disaster. Some will make their gumbo with shrimp or crab and others are known to make it with chicken and sausage. While I love a good seafood gumbo my daughter cannot eat seafood. Doesn’t mean we don’t eat it, we just like her to be able to share in the gumbo fun sometimes too. For that reason I make a chicken and andouille sausage gumbo. Andouille sausage really gives the flavor to the gumbo. The chicken gives it a hearty pick up. Then there is the controversy of tomatoes. This is really depending on my mood if I add them or not. Generally, when doing a chicken and andouille sausage gumbo I say it’s 50/50. When doing a seafood gumbo it is always and forever a no. I am just not a fan of tomatoes and seafood. I know I am a Italian a heart and in some sauces it will merry perfectly but in gumbo I am just not a big fan of it.

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

One of my favorite times of the year is Mardi Gras. I love to have an excuse to cook Cajun foods. Not that I necessarily need one but that’s the excuse I give the family :) Gumbo is a good way to get them to eat okra too. They like it fried also but it’s not the healthiest way for them to eat it. King cake has to be the one dessert of this season they cannot get enough of. Other delicious dishes of this season are jambalaya, etouffee, crawfish or low country boil, and some seasoned cornbread fried catfish. What is your favorite Cajun or Creole recipe?

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

My most favorite Cajun/Creole recipe has to be fried alligator. I know it’s not healthy and I really don’t care. It is all about the southern fried goodness when it comes to gator. It should be tender on the inside with an amazing crunchy batter on the outside. Gator is best served with fries, corn and cocktail sauce. When we all go out for Cajun this is what we all generally order. I wish gator was sold on the shelves because I would definitely make it at home. I guess it’s good it is not since it gives me an excuse to go out to dinner.

Chicken and Andouille Sausage Gumbo
Serves 8
Gumbo full of chicken, sausage, and okra.
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
For Roux
  1. 1 3/4 Cups Olive Oil
  2. 2 Cups All-Purpose Flour
  3. Juices from baked sausage and chicken
For Gumbo
  1. 1 large white onions; diced
  2. 5 stalks celery; chopped
  3. 1 large green bell pepper; diced
  4. 2 handfuls of okra; sliced
  5. 1 tablespoon olive oil
  6. 3 cloves of garlic; minced
  7. 2 bay leaves
  8. 3 links of andouille sausage
  9. 2 boneless skinless chicken breasts
  10. 1/2 tablespoon cayenne
  11. 64 oz chicken broth
  12. 4 cups of water
Instructions
  1. Preheat oven or digital oven to 400 degrees F. Place sausage and chicken in a dish together and bake for one hour and thirty minutes.
  2. Preheat a large cast iron or enameled cast iron skillet over medium heat. Pour 1 3/4 cups olive oil and juices from sausage and chicken bake into the skillet. Allow oil to come to temperature. Whisking vigorously, add the two cups of flour to the oil making sure to thoroughly combine. Switch to a wooden spoon to constantly stir for about 20 minutes or until the roux is a dark red caramel color.
  3. Add onions to roux and pour into a large pot. Add in celery, garlic and green bell pepper. Top with chicken broth just to cover and cook for about 8 minutes. Add in the rest of the chicken stock and water. Add in sliced sausage and shredded up chicken. Add in bay leaves, cayenne pepper, and paprika. Cook on low for 20 minutes.
  4. While gumbo is on a low boil add sliced okra and one tablespoon of olive oil to a skillet. Fry okra for about 4 to 6 minutes on medium low heat to remove stickiness. Add to gumbo pot. Salt and pepper gumbo to taste. Cook on low for another 10 minutes until all flavors merry.
  5. Serve with a scoop full of white rice and top with spring onions.
Notes
  1. Gumbo is an art form. Never ever leave it while cooking.
Mooshu Jenne http://mooshujenne.com/
Please check out these other great Mardi Gras, Cajun or Creole recipes. You can always follow along with hashtag #Foodelicious.

Cajun Shrimp Lettuce Wraps – Savvy in the Kitchen
 
King Cake with Almond Filling - The Life and Loves of Grumpy’s Honeybunch 

 

Chicken Lime Soup

Fall is here and it’s soup season! It’s the time of year where I try to come up with as many soup recipes that will feed for less cash with tasty ingredients. The soup must also be fulfilling as a dinner. Chicken lime soup resembles the idea of tortilla soup and hot and sour soup combined. The fresh avocado on top is a must to add the creamy texture to the soup that is so deserves.

chicken lime soup

If your not a fan of rice the rice in this recipe can be replaced with corn. Roasted corn would be an especially delicious option. The other half thinks corn doesn’t belong in soup; I think he’s crazy! Corn chowder is another soup I love. I can eat corn cold out of a can.

I really think this soup fits well with some fresh tortillas for dipping and paired with a good beer.  I really think slow cooking the chicken helps this recipe for the broth but if your in a rush you can always use a roasted chicken and some extra broth. I know I cheat sometimes when there is too much going on.

Chicken Lime Soup
Serves 8
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 1 large white onion; diced
  2. 6 stalks celery; diced
  3. 1/2 jalapeno; seeds & rib removed and diced
  4. 6 cloves garlic; minced
  5. 5 chicken drumstick legs or thighs
  6. 1 - 32 oz. container of chicken broth
  7. 2 (14.5 oz.) can diced tomatoes with chiles
  8. 2 tablespoons cumin
  9. 3 limes
  10. 1 bundle of cilantro
  11. 1 large avocado
  12. Salt and cracked black pepper
  13. 1 cup pre-cooked white rice
Instructions
  1. In a large pot, add in chicken and cover with water at about half full. Add a little salt and pepper. Bring to a boil and lower to simmer for about an hour until chicken is cooked and falling off the bone.
  2. Remove chicken and set aside to cool. Add diced onion, garlic, celery, and jalapeno to the pot. Stir well. Add two cans of diced tomatoes with chiles. Add salt, pepper, and cumin. Stir and bring to a low boil. Remove meat from chicken bones and add it back to the pot. Add chicken broth. Simmer until all vegetables are tender. Add in pre-cooked white rice. If you don't want mushy rice under cook it a little before adding to the pot. It will soften. Stir well.
  3. Once vegetables are tender add the juice of two limes to the pot and cook for about 8 minutes. Add chopped cilantro to pot and cook for about 2 minutes. Serve soup with sliced avocado.
Mooshu Jenne http://mooshujenne.com/
Do you have a favorite soup? I have a few I have made on the blog here under the Soup section. Although, I would like to make a few more. I need to update some of the pictures here. I’d like to make taco soup again. I think I will add it to my menu for next week. Do you keep a menu for the week or do you do a fly by the seat of you pants?

I find I spent less when making a menu. Reusing some of the ingredients like spices through out the week helps that nothing will go to waste. Cincinnati chili is on the menu this week which is another favorite of mine. What’s on your menu to-do list this week?

Summer Chicken Soup

Summer chicken soup is for those days you want to stay inside, curl up on your couch, and watch movies with your teenagers. Sometimes we will do movie marathons like all Harry Potter films, Pirates of the Caribbean films, or Lord of the Rings films.  Once in a awhile, it is a two day fest and we do all Star Wars films.

Films are a huge past time in our home and we completely enjoy group outings to the movies. My middle son, Chancelor, is a movie connoisseur and we share many movie moments. With the release of last Harry Potter film he said it was like the ending of his childhood. Super sad!

summerchickensoup

Today is Harry Potter & J.K. Rowling’s birthday and I didn’t even know it until after I started this post! Happy Birthday to both of them. Looks like some lunch and Potter movies are in order for my daughter and I. Wish we still had some of this soup left over but they devoured it. She just tried to snag me and watch The Fosters but instead we are watching Catfish temporarily then some HP.

summer chicken soup

Enough about movies and TV shows. I want to tell you about this amazing summer chicken soup! Total comfort food and light for the summer time. I used stelline pasta and peas to round off taste and color. The chicken is slow cooked first and then vegetables are added in. Lastly the pasta and peas. This summer chicken soup is a simple dish to make. However, it does take some time to slow boil the chicken.

Is there a favorite pasta you like in your chicken soup? Or are you the big dumpling fan? Personally, I am fan of orzo’s or stelline because small pasta to me allows for more juice and carrots! I am interested to know what you like in your soup.

Summer Chicken Soup
Delicious chicken and vegetables make up this delightful summer soup.
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Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Ingredients
  1. 5 chicken leg drumsticks
  2. 1 lb carrots
  3. 1 cup peas
  4. 4 cloves garlic
  5. 1 large white onion
  6. 1 container of chicken broth
  7. 1 package of stelline pasta (stars)
  8. 1 tablespoon cumin
  9. Salt and pepper
Instructions
  1. In a large stock pot, add in chicken legs and cover with water 3/4 of the way full. Add cumin to pot. Bring water to a boil and lower heat to low and simmer for about two hours until the water looks like a broth. It will be darker with oils.
  2. Bring the chicken back up to boiling for about 20 minutes. Reduce to low heat again. Remove chicken from the pot. Remove meat from the bones and add the meat back to the pot. Make sure that all bones even small are removed from the pot. Remove chicken skin also.
  3. Once all meat is added back cut tops and bottoms off the carrots, cut in half, and add them to the pot. They do not need to be diced as you will mash them later. Add diced onion and minced garlic to the pot. Cook until vegetables are soft. Pull out carrots and mash them with a fork and add them back to the pot. Add in extra chicken broth. Add salt and pepper. Bring back to a low boil.
  4. Add three handfuls of stelline pasta and 1 cup of peas. Cook until pasta is almost completely soft. Turn off pot and serve with french bread.
Mooshu Jenne http://mooshujenne.com/
Enjoy with your family!

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Plněná paprika polévka – Stuffed pepper soup

This plnena paprika polevka also know as stuffed pepper soup has been lurking in my folder for about two weeks now. I held off on it to finish the boards to photograph it on and once I finally photographed it I realized I left thick soup all along the edge and it looks horrible; well to me it looks horrible.  The plan to remake the soup continued to be put off since the weather is considerably hot here for this time of year. It probably just best to go ahead and share it. If we end up with another cold and rainy day I can always remake the soup and get some gorgeous shots.

Stuffed Pepper Soup - Plnena Paprika Polevka

Czechs generally make stuffed bell peppers a bit different then Italians do. My other half and I figured that out the first time we decided to make stuffed peppers together. He is full blooded Czech and well I’m Italian with other heritage but more prone to the Italian as I was raised with that cuisine and values. Czech stuffed peppers are simmered on a stove with paprika, rice, and ground beef  while Italian stuffed pepper are baked in the oven without paprika and a small amount of tomato sauce. This stuffed pepper soup is a rendition of Czech stuffed peppers turned inside out to make a soup. Love Czech stuffed peppers with dumplings also known as knedliky. We just had garlic bread at the time but it would have been nice to pair them with this soup.

The board turned out nice in the photograph. I am working on several others and thinking about a DIY post. Anyone that would be interested? The boards I am working on are going to be chalkboard, crackled,  and stained. Most of them will be painted with basic cheap acrylic paints you can pick up at any hobby store. Hoping to get the rest of them cut tonight so I can work on them over the next few days.  Also in some serious need for heavy poster board. Looks like another run to the Dollar Tree.

Plněná paprika polévka – Stuffed pepper soup
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Ingredients
  1. 2 red bell peppers; diced
  2. 2 yellow bell peppers; diced
  3. 2 orange bell peppers; diced
  4. 1 white onion; diced
  5. 3 garlic cloves; minced
  6. 2 tablespoons olive oil
  7. 1 lb ground beef
  8. 1 cup of white long grain rice
  9. 2 large cans of tomato sauce
  10. 3 regular sized cans of stewed tomatoes or diced
  11. 3 tablespoons paprika
  12. salt and pepper
Instructions
  1. In a large pot, on medium high heat, add in diced onion, garlic, and peppers. Add in two tablespoons of olive oil and saute for about 2 minutes. Add in ground beef and cook with vegetables until meat is browned.
  2. Add paprika to the beef once browned and stir well incorporating all of the paprika. Add in the rice, stewed tomatoes, and tomato sauce. Using the tomato cans put in a little water to clean off sides and add that water to the pot. Bring the heat to low and cook for about 15 minutes. Add salt and pepper to taste.
  3. If you would like the soup thinner just add any broth of choice. Garnish soup with parsley, dumplings, and fresh bell pepper.
Mooshu Jenne http://mooshujenne.com/

And now I am off to cut those boards… well make the other half do it while I eat fresh tortillas with salsa and butter. Guilty pleasure!

Baked Potato Soup

I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup :)

baked potato soup topped with cheese and spring onions

One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here. I thought this might help warm up those that are freezing on the East coast. I feel for you all. Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?

Baked Potato Soup
Serves 7
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 bag of russet potatoes; peeled and cubed
  2. 1 large container heavy whipping cream
  3. 1 32 oz box chicken broth
  4. 1 tablespoon flour
  5. 3 cloves of garlic; diced
  6. Salt and pepper
  7. 1 bag grated sharp cheddar cheese
  8. 1 bundle of spring onions; chopped
  9. 6 to 8 stripes of cooked bacon; crumbled
Instructions
  1. Peel all potatoes and dice them into 1/2 inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.
  2. Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.
  3. Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.
Mooshu Jenne http://mooshujenne.com/

Hearty Dinner: Chicken, Pepper & Potato Brown Rice Soup

This is an argument that my other half and I have constantly. He swears there is a difference n rice brands. I used to disagree; however, recently we’ve tried all sorts of difference brands and blends. His favorite is Uncle Ben’s. I was not sold until I tried the brown rice. It goes perfect with jalapeno’s and red onions. I prefer to serve it with fish or chicken.

chicken pepper potato soup

Though last night was one of those what I have in my arsenal is what I’m cooking tonight. I had a bag of Uncle Ben’s whole grain brown rice and since I am horrible at cooking rice and usually make the other half do it, this stuff comes in handy. I like to add it to soups cause it make the soup more hearty and filling. Brown rice is a great protein which makes it perfect to add to soups with just vegetables or those with meat too. hearty dinners are just up my alley when the colder weather comes in and the teen boys think they need to bear up for the winter. Do you have any brown rice recipes? I make this soup with or without brown rice. I enjoy both!

Hearty Dinner: Chicken, Pepper & Potato Brown Rice Soup
Serves 8
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 2 chicken breasts; diced; small
  2. 1 onion; diced
  3. 3 cloves of garlic; chopped
  4. 1 red bell pepper; chopped
  5. 1 yellow bell pepper; chopped
  6. 1 green bell pepper; chopped
  7. 1 orange bell pepper; chopped
  8. 6 potatoes; peeled and diced
  9. 2- 32 oz containers of chicken broth
  10. 1 cup Uncle Ben's brown rice
  11. 2 tablespoons olive oil
  12. salt and pepper to taste
Instructions
  1. In a large pot, add in diced chicken, onion, bell peppers, and garlic. Add olive oil and fry till the chicken is cooked. Add a bit of salt and pepper. Add in potatoes. Add chicken broth and water till pot is three quarters full. Bring to a boil and lower to a slow simmer for about an hour until potatoes are soft.
  2. After cooking for an hour, add in cooked brown rice per the package directions. Cook for 15 minutes. Serve with fresh French bread or garlic bread.
Mooshu Jenne http://mooshujenne.com/

Smoked Chorizo Bean Soup

Swear to the gods, cooking beans never turns out the same. Soak them 24 hours and put them in the pan and half of them are still hard hours into it. This is why every woman/man wants to crockpot cook their beans. I am just not a huge crockpot person. It takes the talent out of cooking or at least I kind of feel that way about it. My picture of smoked chorizo bean soup looks so red from the chorizo.

smoked chorizo bean soup

Today, I want to tell you how I cook beans and make sure that they do not turn out hard. The no fail method is soak them for 36 hours not 24 hours. Drain them a few times and replace the water. Give them plenty of room to grow in the water by putting them in a larger bowl with a lid. After soaking, cook them for four hours and then let cool. Store them over night and cook for four hours again the next day. This allows for the oils and flavor to settle and you will have some of the best beans you’ve ever tasted. Adding a tad of liquid smoke really kicks in the flavor of the beans along with the bacon adding additional smoke flavor.

Smoked Chorizo Bean Soup
Serves 6
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Prep Time
24 hr
Total Time
8 hr
Prep Time
24 hr
Total Time
8 hr
Ingredients
  1. 1 bag of white cannellini beans (soaked for 36 hours)
  2. 2 jalapenos; de-seeded and un-ribbed; diced
  3. 1 large white or yellow onion; diced
  4. 4 cloves of garlic; crushed
  5. 1 tube of pork Spanish chorizo
  6. 3 strips of bacon; diced
  7. 2 - 32 oz containers of beef broth
  8. 2-3 drops of liquid smoke
  9. 2 tablespoons Worcester sauce
  10. salt and pepper
Instructions
  1. In a large bowl, soak beans for 36 hour replacing the water two to three times.
  2. In a large pot, add in onion, garlic, bacon, and jalapenos. Saute until onions are half way translucent. Add in chorizo and saute for about three minutes. Add in beans and broth; cover with water to 3/4 of the pot. Add liquid smoke and Worchester sauce along with salt and pepper. Cover and cook on low heat for four hours. Let cool and refrigerate over night. Cook again four hours on low before you plan to serve.
  3. Serve with corn bread and top with cilantro or parsley.
Mooshu Jenne http://mooshujenne.com/

Roasted Jalapeno Soup

A few college semesters ago, a friend of mine took me out to lunch. I had never been to Rockfish but I love seafood and thought it was worth a shot. We decided to just have a couple of appetizers. After a glance through the menu I stumbled upon a jalapeno soup on the menu and just knew I had to try it. When the bowl came out to my dismay it was white and creamy! Creamy jalapeno soup? Yes, it was strange but after a few bites I was completely hooked. That’s the inspiration behind this Roasted Jalapeno Soup

Roasted Jalapeno Soup

I decided to try and replicate it at home. If not replicate it at least come up with a tasty jalapeno soup. This is a simple and healthy lunch that can be served with crackers, croutons, or bread. This soup doesn’t take to long to make other then waiting for it to thicken. Roasting the peppers makes them soft for eating and just gives this soup so much flavor. 

Roasted Jalapeno SoupYou can see here what the peppers look like before and after they are roasted. There is no need to remove the skin. You definitely want to remove the ribbing and seed though or your mouth is going to be on fire!

Roasted Jalapeno Soup

Roasted jalapeno soup only has a bit of a bite to it. It’s not very spicy as the heavy whipping cream tones it down. It’s great for a sore throat too. Heat that yuck right out of you!  This soup is also good to serve as a beginning course to a meal especially seafood. Just having this soup makes me crave fried shrimp and coleslaw. Probably one of the best start soups. Not sure how I would end that meal though. Maybe some salted caramel cheesecake. What dessert would you make?

Roasted Jalapeno Soup

 Here is my second favorite soup recipe.

Roasted Jalapeno Soup
Serves 3
Roasted jalapeno soup with shredded carrots and a silky texture.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 4 jalapenos' de-seeded, de-ribbed, and roasted
  2. 2 carrots; grated
  3. 1 white onion; minced
  4. 1 tablespoon olive oil
  5. 4 tablespoons butter
  6. 3 tablespoons Wondra flour
  7. 1- 32 ounce box of chicken broth
  8. 1 cup heavy whipping cream
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 400F and place de-seeded and de-ribbed jalapenos faced down on a cookie sheet lined with parchment paper. Roast jalapenos for 15 minutes till the skin is lifting from the jalapeno.
  2. In a medium sauce pot add minced onions and olive oil. Saute until softened. Add butter and Wondra flour. Stir well until thick. Add in grated carrots and jalapenos. Add in chicken broth and bring to a boil. Add in heavy cream. Stir well and bring to a boil. Once boiling, lower the heat to low and simmer for about 10 to 15 minutes until the soup is thick and creamy. If not thick enough you can add more Wondra. You may whisk lumps out.
  3. Serve with croutons, crackers, or by itself.
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