Sweet Love and Ginger

Soup/Stew

Maple Chipotle Turkey Chili

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Maple Chipotle Turkey Chili

Thanksgiving is on its way and of course I’m already thinking about what I can do with the leftovers. My priorities are on point.

Lately I have been in a love triangle with chipotle and maple.
What is it about maple in the fall? We typically make this stuff by the gallons in the spring, but I’m all jazzed up to use it in the fall. I don’t know what the deal is with that, but the combination of maple and chipotle is seriously holding the reins around here.
I’m putting it in everything, even my tea. Ok that was a lie, but you see where my obsession is going here. It’s an awesome combination that I think you should try soon and preferably with this recipe or this one. There may be more similar recipes coming soon, I know you’re as excited as I am.
This recipe is a pretty simple recipe you can make for a different twist on leftover turkey. Don’t get me wrong I love a good, hot turkey sandwich, pot pie or soup, but sometimes you just need a little something different.
Maple Chipotle Turkey Chili

 

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Cream of Chicken & Wild Rice Soup

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Cream of Chicken & Wild Rice Soup

I have made Cream of Chicken and Rice before, so you already know I love it. However since cutting back on processed foods I have found myself actually craving more rice, specifically wild rice. Right now I see no issues with this.

What I like most about this recipe is that it’s super simple, and while it takes a while to cook, the flavors are so in depth and the texture so spot on that it’s totally worth the wait. I still dropped some blended spinach in this one mostly to boost the health factor, but you could probably add the spinach without blending or not at all if you so choose. I like to get the biggest bang for my buck however, so blending it is. I also added corn, because I felt it was needed.
It was well received and gobbled up in two eye blinks. Then I made it again a couple weeks later, just to make sure the recipe was right. It was. This time it was one eye blink. I think the one eye blink was due to the cooler temperature, something about warm soup and cool, rainy nights;  they just go.
Cream of Chicken & Wild Rice Soup

 

Cream of Chicken & Wild Rice Soup
Cook time:
Total time:
Serves: 4 to 6 servings
Ingredients
  • 2 tbsp extra virgin olive oil
  • 4 medium carrots, diced
  • 2 celery ribs diced
  • 1 onion, diced
  • 6 cups of low sodium chicken broth
  • 1 cup of wild rice
  • 1 bay leaf
  • ¼ tsp curry powder
  • 1 tsp pepper
  • 1 lb chicken, cooked & shredded
  • 2 cups of spinach blended
  • 1 cup of corn (frozen or fresh)
  • ½ cup heavy cream
Instructions
  1. Saute garlic, carrot, celery, onion in oil.
  2. Add rice & broth, bay leaf, curry, & pepper. Cook stirring regularly until rice is aldente about 40 minutes.
  3. Add chicken and stir.
  4. Add spinach and corn cook for an additional minute.
  5. Remove from heat and add cream, stirring well to incorporate
  6. Serve immediately.

25 minute Broccoli Cheddar Soup w/ Rice & Chicken

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Broccoli Cheddar Soup w/ Rice & Chicken
Quick, easy, healthy, and delicious. These are the keys to the perfect one pan meal, especially when you are a single person. Let be real here no one wants to spend hours in the kitchen for themselves, though this doesn’t mean they want to eat ramen noodles every night either. We single eaters want real food. The kind we can sink our teeth into, and look back on with fond memories. We want satisfying food that also happens to be fairly easy to prepare. We should probably mention easy clean up, inexpensive, quick, uncomplicated, you know because it’s only for one person, why make it hard?
Yeah we are asking a lot, but I think we deserve it.
I also think that his meal has all of those qualities. It is a super hearty soup that you can whip up easily, and has the added benefit of being cheesy. Everyone likes cheese right? Well everyone without a dairy allergy likes cheese right? Moving on.
Are you ready for this? There are 8 ingredients; even including oil, salt & pepper which are usually considered freebies. Oh and it only requires one pot. If you really want to you could probably skip the bowls and eat right out of the pot. I mean its fewer dishes to wash so technically you are saving the environment.
Woah. We are doing big things with this recipe over here.
Broccoli Cheddar Soup w/ Rice & Chicken
25 minute Broccoli Cheddar Soup w/ Rice & Chicken
Author: JC
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 1 small boneless skinless chicken breast, cut into bite size
  • pieces
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • ¼ cup rice
  • ¾ cup chicken broth
  • 1 cup broccoli cut into bite size pieces
  • ½ cup shredded cheddar cheese (plus more for garnish)
Instructions
  1. Season chicken with salt and pepper to taste and sauté with oil over medium high heat for 1-2 minutes or until it becomes opaque, and browned.
  2. Add rice, broth and broccoli and bring to a boil. Once boiling reduce to a simmer, cover and cook until the rice is tender (about 20 minutes).
  3. There should be some liquid left in the pan, but add more if needed.
  4. Stir in cheese and adjust seasoning.
  5. Serve warm.

For more one the health benefits of broccoli check out this post from Well Being Secrets.

Apple French Onion Soup

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I don’t think it’s any surprise around here that both Chuck
and I are big fans of French Onion Soup. I mean I’ve made it into pasta,
casserole, burgers, cheesy bread and a bunch of other stuff that hasn’t made it to the blog
yet.
I also think it’s pretty obvious that we love all things
apple. That list of recipes is huge, but my favorites are Engagement Tart,
Apple Pork Chops, & Smoked Cheddar, Apple & Squash Soup.
Taking this information into account I ran across a few
recipes that combined the two and knew hands down that this soup had to be made
as soon as possible.
And guys, I’m so happy I did. It was amazing. Absolutely, deliciously,
amazing.
This is going to be my new favorite fall recipe. It’s got
all of the calling cards of fall; the warm comfort of hot soup, melty cheese,
and fresh apples. What more could be needed?
Apple French Onion Soup (serves 4)
3 tbsp Butter
3 lbs onions, sliced (about 5-6 large onions)
½ tsp salt
1 apple cored, peeled, & chopped
1 tsp fresh thyme (1/2 tsp dried)
2 tbsp flour
1 cup dry white wine
2 cups beef broth (can substitute vegetable broth)
½ cup apple cider
2 bay leaves
Salt & pepper to taste
4 slices of toasted bread
8 slices of Swiss cheese
 
Melt the butter in a large, deep skillet over medium heat.
Add the onions, and salt then cover and cook stirring occasionally until the
onions are soft and caramelized (about 45 minutes to 1 hour). Stir in the
apple, and thyme and cook for another minute before stirring in the flour.
Deglaze the pan with the wine and stir until well combined. Add the broth,
cider, and bay leaves and bring to a boil. Reduce to a simmer and cook for
another 30 minutes. Divide the soup between 4 oven safe bowls, and top with a
slice of bread, and cheese. Place in the oven set to broil, and cook for 2-3
minutes or until the cheese is melted and bubbly. Serve immediately.

Easy Tuscan Bean Soup

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Tuscan Bean Soup

These are the months where soup is king. It’s loaded down with nourishing vegetables and holds the warmth and comfort we all need this time of year.

There is something about it that is just so healing.
This soup was especially well received in our house. I think the craziness of the summer and the gazillion fall weddings that are happening have both Chuck and I craving a slower pace. We need something home cooked, rustic, and hearty. It just has to happen.
Honestly I didn’t hold any hope that this would be a soup that chuck would fall for, usually he shy’s away from these light flavors, and complains about the lack of meat, but he seemed really into it. He liked the flavor that the kale absorbed from the broth, and had several bowls. The whole wheat oat bread (that I totally bought pre-made) was also a nod to a hearty rustic meal, adding some grit and texture that was a perfect match.
It was the perfect thing to usher in fall as the temperatures begin to drop, and we begin to re-establish ourselves in a new season.
Tuscan Bean Soup

 

Easy Tuscan Bean Soup
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, crushed
  • 2 medium to large carrots, chopped
  • 2 stalks of celery, chopped
  • 4 cups of low sodium vegetable broth
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 cans of cannellini beans, drained & rinsed
  • 4 cups chopped kale
  • Salt & pepper to taste
  • Fresh grated Parmesan Cheese for Garnish
Instructions
  1. In a large thick bottomed sauce pan heat oil over medium high heat and sauté onion until it becomes translucent (about 1-2 minutes).
  2. Add garlic and cook for 1 minute before adding carrot and celery.
  3. Cook for another minute before adding broth, thyme, and bay leaf.
  4. Bring to a simmer and add beans and kale.
  5. Cook stirring regularly until the kale turns dark green and beans are soft.
  6. Adjust seasoning and serve warm, with a sprinkle of cheese on top.