easy soups

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Caldo de Pollo Or Chicken Soup Mexican Style

water

chicken thighs

salt

garlic

olive oil

white long grain rice

onion

tomatoes chopped(Roma tomatoes)

carrots sliced

potatoes

green celery chopped

tomato sauce

cilantro

Lime

Corn tortillas

avocado

In a large pot, place the water, chicken,...

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil...

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion...

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3...

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to...

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5...

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of...

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional: Add slices of avocado to your soup.

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Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Mexican Caldo de Pollo Or Chicken Soup Mexican Style

This roasted carrot soup transforms the humble carrot into a vibrant meal.  It scores major points for being as economical as it is hearty. Make it vegetarian by using vegetable broth or add chicken breast for a protein punch.

Carrot Soup

lbs carrots (1.49)

olive oil (0.12)

salt (0.03)

Tbsp salted butter (0.50)

thyme

water (0.00)

chicken broth (0.36)

heavy cream (1.12)

tsp fresh ginger (0.21)

Italian parsley (optional) (0.05)

sour cream (optional) (0.08)

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.

While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.

Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.

Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.

When the carrots have begun to caramelize, take them out of the oven.

Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.

Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.

Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

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Dean Martin's family soup is only five ingredients, including one secret ingredient. Cinnamon! Finish with Pecorino cheese

Dean Martin's Pasta Fagioli

onion, finely diced

cannellini

ditalini pasta

cinnamon

Parmesan cheese, finely grated

salt and freshly cracked black pepper,

Dean Martin&#8217;s Pasta Fagioli

In a heavy-bottomed pan over medium heat, cook onion and olive oil until the onion starts to turn golden.

Add beans and lightly mash half of the beans with a potato masher.

Add water and ditalini pasta, then season with salt, pepper, and cinnamon. If you have a parmesan rind, add that to the broth for extra flavor. Bring mixture to a gentle boil and let the pasta fully cook.

Remove from the heat and grate in fresh parmesan cheese and olive oil.

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35 Easy Soup Recipes with Few Ingre...

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Top 4 easy soups recipes from across the web

The most viewed easy soups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caldo de Pollo Or Chicken Soup Mexi...

Carrot Soup

35 Easy Soup Recipes with Few Ingre...

Dean Martin's Pasta Fagioli

The most viewed easy soups recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine