15- Minute Coconut Curry Noodle Soup

2 tablespoons oil

• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• 2/3 cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

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15 Minute Coconut Curry Noodle Soup

Total Time: 15 minutes

Yield: 3 bowls

Ingredients

2 tablespoons oil

3 garlic cloves, chopped

1 tablespoon fresh ginger, grated

3 tablespoons Thai red curry paste

8 oz. boneless chicken breast or thighs, sliced

4 cups chicken broth

1 cup water

2 tablespoons fish sauce

2/3 cup coconut milk

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, red chilis, cilantro, scallions to garnish

   

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Cheesy Chicken Tortellini Soup

I adapted this recipe from one I found on the Craftaholics Anonymous site Cheesy Chicken Tortellini Soup Recipe . It looked so good and easy. I did make a few adaptations, but essentially its the same. My notes are in red.

Cheesey Chicken Tortellini Soup Recipe

2 – 12.5oz Canned Chicken, drained -  I used 2 freshly sliced and poached chicken breasts.

2 – 14.5oz Canned Chicken Broth

3 – 10.5oz Cans Cream of Chicken Soup

1 – 15 oz Canned Corn, drained 

1 – 14.5oz Green Beans, drained

1 – 15oz Canned Carrots, drained

Instead of canned veggies (Previous 3 ingredients), I used 3 bags of frozen mixed veggies (Ours were on sale, and I dislike the taste of canned green beans.

2 cups Water

1 Medium onion, diced - I used a whole onion, diced. Ben loves onion...

3 Tablespoons Garlic Powder

1 teaspoon Basil

½ teaspoon Oregano

½ cup shredded Parmesan cheese - I used 2/3 Cup, mostly by accident, but it was good.

30oz Frozen Cheese Tortellini

 DIRECTIONS

In a large pot, combine all ingredients except the Parmesan Cheese and Cheese Tortellinis. Bring to a boil over medium heat, stirring constantly. Simmer for 20 minutes and then add Parmesan Cheese and Cheese Tortellinis. Simmer for another 10 minutes. I like to serve with this soup with rolls or breadsticks.

Creamy White Turkey Chili

This is a recipe I've had for a few years now. I got it from a former roommate, Kris. Its so yummy and I give her total credit for this delicious Turkey Chili.

Ingredients
1 lb Ground Turkey
1 medium Onion
1 1/2 tsp Garlic Powder
3 cans Great Northern Beans - drained, rinsed
1 1/2 cups Chicken Broth
8 oz Green Chilies
1 tsp. Salt
1 Tbl Ground Cumin
1/2 tsp Pepper
1 cup Sour Cream
1 pint Heavy Whipping Cream
1 Block Cream Cheese
2 Cups Jack Cheese

Directions
Brown turkey, onion and garlic powder. Add cream cheese and heat until melted.
Transfer to crock pot. Add remaining ingredients.
Heat on high 3- 3 1/2 hours, Low 7 hrs.

Serve with crackers or fresh French Bread.

Black Bean Taco Soup

This is a recipe I stole from  www.sixsistersstuff.com. I ran across this site while looking for a good recipe for taco soup. It was super easy to make and Ben loved it! It will be made in this house multiple times this winter, I'm sure of it.

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.