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919 INSIDER TIP:
If you like your soup thinner and more on the broth side, simply cook pasta separately and add to the soup at serving time.
HOLIDAY RECIPES ON THE GO! By SB SARVER Special to 919 Magazine
E
ver since I was a kid I have loved soup. I’m one of those people who can appreciate a good soup recipe and believe me, I have tried my share over the years. Here’s a favorite that has the goodness of a basic chicken soup recipe, but with a twist. It’s creamy and delicious utilizing a delicate little pasta, fresh spinach and a kick of Parmesan cheese – all this together makes for an extra special dish. Make for yourself,or give it as a gift in mason jars decorated with festive bows.
EXTRA SPECIAL CHICKEN SOUP INGREDIENTS (SERVES 8) 1 lb 5 cups 2 tsp ½ cup 1 cup ½ cup 2 cloves 1 ½ cups 1 cup ½ cup ½ tsp ½ tsp 1 cup 2 cups ½ cup
Cooked, shredded boneless chicken tenders Chicken broth Olive oil Chopped yellow onion Diced carrots Diced celery Garlic, minced Shredded cheddar cheese Cream cheese, softened Heavy cream Kosher salt Fresh ground black pepper Uncooked ditalini pasta (or other small pasta) Fresh baby spinach Shredded parmesan cheese (garnish)
DIRECTIONS 1. In a large pot with a lid over medium heat: Add olive oil and carrots, celery, onion and garlic and sauté until tender (about 5 min.). Add the cooked chicken and continue cooking for another 3 minutes. 2. Add the chicken broth, heavy cream and cream cheese; cover and bring to a boil then reduce to simmer for 15 min. 3. Add the pasta and cheddar cheese and continue to simmer until pasta is tender (about 7 min.) 4. Adjust heat to low, stir in the spinach until just wilted, season with salt and pepper. 5. Garnish with parmesan cheese and serve.
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Another favorite soup involves portobello mushrooms, clams and dry ranch salad dressing mix (don’t knock it until you’ve tried it). A great meal without the meat. Serve with a crusty bread to mop up the flavor. This recipe has been in the family for many years of countless winter ski trips.
SAVORY RANCH CLAM CHOWDER INGREDIENTS (4-6 SERVINGS) ½ cup 3 tbsp ½ lb 2 tbsp 1 can ¼ cup 1½ cup 1 pkg (1 oz) 1 can (10 oz)
Chopped onion Butter Fresh portobello mushrooms, sliced Worcestershire sauce Cream of potato soup Dry white wine Half-and-Half Hidden Valley Ranch DRY salad dressing mix (be sure to NOT get the one labeled DIPS) Whole baby clams (undrained)
DIRECTIONS 1. In a 3 qt. saucepan, cook onion in butter over medium heat until onion is soft, but not browned. 2. A dd mushrooms and Worcestershire sauce; cook until mushrooms are soft and pan juices have almost evaporated. 3. In a medium bowl, whisk together potato soup, wine, Half-and-Half, and salad dressing; mix until smooth. Drain clam liquid into soup mixture and then gently stir into pan of cooking mushrooms and onions. Stir until well blended. Cook until heated through but not boiling; add in the drained can of clams and cook until heated through (about another 3-4 min).
www.919Magazine.com
November/December 2021
