Soup

INGREDIENTS 1 whole chicken (about 4 pounds) 1 medium onion, quartered 6 cups water 1 tablespoon kosher salt 6 whole black peppercorns 2 celery stalks, diced 2 carrots, peeled and sliced 1 parsnip, peeled and sliced 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon chopped fresh parsley INSTRUCTIONS Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid. Press the Manual button and enter 45 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Strain the stock, and set aside. Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot. Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid. Press the Manual button and enter 5 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the rosemary and thyme. Sprinkle the soup with parsley and serve. SERVES 4 PRESSURE TIME: 50 MINUTES ...

INGREDIENTS 1 tablespoon olive oil 12 ounces sweet bulk Italian sausage 1 stalk celery, diced 1/2 yellow onion, chopped 3/4 cup dry elbow macaroni 1/4 cup tomato paste 3 cups chicken broth, or more as needed, divided Salt and freshly ground black pepper to taste 1/4 teaspoon crushed red pepper flakes, or to taste 1/4 teaspoon dried oregano 3 cups chopped Swiss chard 1 (15 ounce) can cannellini (white kidney) beans, drained 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste INSTRUCTIONS Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.

INGREDIENTS 4 slices bacon, chopped 7oz kielbasa, chopped 1/2 cup carrots, thinly sliced 1 rib celery, thinly sliced 1 shallot, chopped 2 cloves garlic, pressed or minced 2-1/2 cups chicken broth 1-1/2 cups milk, divided (I used unsweetened almond milk, recommend 2% or higher if using cow’s milk) 3 Tablespoons gluten-free flour 1-1/2 cups diced baby yukon gold potatoes 1 cup sweet corn, fresh or frozen seasoned salt and pepper chopped green onions, for garnish INSTRUCTIONS Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute. Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth. Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.

INGREDIENTS 2 stalks celery, thinly sliced (1 cups) 3 tbsp. butter 2 tbsp flour (I use cornstarch) 1 14 oz. can chicken or veggie broth 2 cups refrigerated diced potatoes with onion (1/2 a 1lb 4oz pkg) 1 1/2 c. milk 1 c. half and half 4 slices bacon, cooked and crumbled (optional) salt and pepper INSTRUCTIONS In saucepan cook celery in hot butter over med heat about 5 min. or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings. 2 1/2 c. whole milk may be substituted for the milk/half and half. VARIATIONS Seafood and Sweet and Spicy Red Pepper ...

INGREDIENTS 2 slices pancetta (1 ounce), minced 2 large leeks, washed, dried, and minced 1/2 cup grated carrots (grated on larger grates) 1/2 cup grated celery root (grated on larger grates) 1 small bunch kale, washed and cut into 1 inch pieces 3 cups fat-free, reduced-sodium chicken broth 2 cups reduced-sodium V8 juice Salt Freshly ground black pepper 1/2 cup fresh basil leaves 1 ounce Parmigiano-Reggiano, grated INSTRUCTIONS Heat the pancetta in a large sauté pan over medium-high heat, stirring until it is lightly browned and its fat is released, about 2 minutes. Add the leeks, carrots, celery root, and kale. Reduce the heat to medium, cover, and cook until the vegetables are soft, about 5 minutes. Add the chicken broth and V8; bring to a simmer for 5 minutes. Season with salt and pepper and add the basil. Ladle the soup into 4 soup bowls and top each bowl with the Parmigiano.

INGREDIENTS 4 chicken breasts (cooked and shredded) 2 to 14.5 oz cans chicken broth 2 to 15 oz. cans mild green enchilada sauce 2 to 4 oz. cans diced green chiles 2/3 cup water 1 1/2 TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder 2/3 cup corn (if frozen, thaw out) 2/3 cup instant rice 1 to 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese INSTRUCTIONS Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

INGREDIENTS 1 tablespoon butter 1/2 onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups milk 2 cups chicken stock 1 1/2 cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 1/2 cups shredded sharp Cheddar cheese salt and ground black pepper to taste INSTRUCTIONS Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over mediumlow heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste. YIELD 8 servings ...