Two for Tea and Soup for Three

Chicken Florentine

It has been a soup-filled week for me and my family and we owe all the warm, comforting flavor to a few amazing friends and a rainy day craving.

I am truly blessed to have an amazing group of neighbors and we get together a few times a month to cook themed dishes. This past Sunday we had soup night and all of us prepared soup to taste and share along with some homemade breads to soak it all up. The winners were my husband’s chili and my neighbor Patti’s chicken florentine soup.

Then today while out and about in the rainy morning I stepped into my favorite neighborhood deli that just celebrated their 30 year anniversary and ordered one of their daily soup specials, white bean and ham soup. It hit the spot so much I decided to recreate the delicious and simple concoction in my pressure cooker for dinner.

Here are all three divinely delicious soup recipes that will convince you a soup week is calling at your house too!

PATTI’S CHICKEN FLORENTINE SOUP

1/2 cup orzo, cooked
1 cup carrots, chopped
1 cup celery, chopped
1 cup onions, chopped
1 lb chicken breast, cut into cubes
2 quarts chicken broth
1 tblsp thyme
1 tblsp parsley
4 cups kale, chopped
1 tblsp lemon juice
salt and pepper

Set your rice cooker to Sauté-Then-Simmer, heat olive oil and brown chicken, onions, celery and carrots for 15 minutes.

Add broth, parsley and thyme, cover and let cook for another 10 minutes.

Add orzo, kale, lemon juice and salt and pepper to taste. Simmer at least 2 more minutes and serve.

Hubby ChiliHUBBY CHILI

1 lb ground beef
16-oz can black beans
16-oz can red beans
16-oz can white beans
1 red onion chopped
1 white onion chopped
8-oz can of diced jalapeños
16 oz canned tomatoes
16 oz canned tomato sauce
1 package taco seasoning
2 cups cilantro, chopped
optional: cheese, sour cream and chips for topping

Set your rice cooker Sauté-Then-Simmer and brown the ground beef with half of both the white and yellow onions. Add taco seasoning, canned tomatoes and tomato sauce. Let simmer for 30 minutes.

Add the other half of both the white and yellow onions, jalapeños and beans. Continue to simmer for another 30 minutes.

Add cilantro and serve. Top with shredded cheese, sour cream, tortilla chips and more chopped chiles and fresh cilantro.

White Bean and Ham SoupGIRARD’S GOURMET WHITE BEAN AND HAM SOUP

2 potatoes, peeled and cubed
1 lb cooked ham, sliced and cubed
1 onion, chopped
1 cup celery, chopped
2 sprigs of thyme
1 cup white beans
salt and pepper

Soak the beans over night in the inner pot of the pressure cooker.

Rinse beans and add 2 cups water. Cook for 20 minutes on Medium Pressure and check for doneness. Remove beans and set aside.

Brown the onions and ham for 10 minutes. Add beans, 2 cups water, potatoes, celery and thyme. Set to Medium Pressure for 10 minutes.

Enjoy!

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