Soups

Olive Garden Copycat Chicken Gnocchi Soup

This recipe is the ultimate Olive Garden Chicken Gnocchi Soup copycat! Use a rotisserie chicken for the best flavor and to make things easier. Serve with hot bread sticks to have a complete Olive Garden experience, right at home. This recipe is simple and quick to make, perfect for a busy weeknight dinner and a family favorite!

Olive Garden Copycat Chicken Gnocchi Soup

sofiyababinov
This recipe is the ultimate Olive Garden Chicken Gnocchi Soup copycat! Use a rotisserie chicken for the best flavor and to make things easier. Serve with hot bread sticks to have a complete Olive Garden experience, right at home. This recipe is simple and quick to make, perfect for a busy weeknight dinner and a family favorite!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Italian
Servings 8

Ingredients
  

  • 2 TBS Olive Oil
  • 4 TBS Butter
  • 1 Onion finely diced
  • 1 Cup Celery finely diced
  • 1 Quart Half & Half
  • 1/2 Cup All Purpose Flour
  • 3 Garlic Cloves minced
  • 2 Carrots finely shredded
  • 30 oz Chicken Broth
  • 1/2 tsp Salt
  • Ground Nutmeg to taste, a little dash
  • 1/8 tsp Ground Thyme
  • 1/2 tsp Dry Parsley Flakes
  • 1 Cup Spinach coarsely chopped
  • 1 18 oz Pack Gnocchi
  • 2 Cups Cooked Chicken Breast cubed, rotisserie chicken works best

Instructions
 

  • Do all of your prep work first, this makes it a lot easier as you go! Wash, peel and shred the carrots. Wash and coarsely cut the spinach. Peel and finely cut the onion. Mince the garlic cloves. Wash and finely dice the celery. The onion, garlic and celery can all be set aside in one plate.
  • Heat 2 TBS of olive oil in a large pot, on medium heat. Add 4 TBS butter into the oil and let it melt.
  • Add the onion, celery, and garlic into the pot. Stir and cook until the onion becomes soft and translucent.
  • When the onion is soft and translucent, whisk in the flour, a little bit at a time as you constantly whisk so it doesn’t burn, for about a minute to get a flour roux.
  • Whisk in the Half & Half, simmer until it thickens up a bit. Add the chicken broth in. Mix it and let it simmer until it thickens again, about 5 minutes.
  • Stir in the shredded carrots, gnocchi, chopped spinach leaves, and the cooked, cubed chicken.
  • Continue to simmer on medium heat, until the soup is completely heated through and the gnocchi are soft. Approximately 5-10 minutes.

Notes

Serve with hot bread sticks to have a complete Olive Garden experience, right at home.
Keyword easy, Italian, restaurant, soup

Turkey Sausage Meatball Zuppa Toscana Soup

This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!

Turkey Sausage Meatball Zuppa Toscana Soup

sofiyababinov
This Turkey Sausage Meatball Zuppa Toscana Soup is a faster, easier, and arguably yummier version of the famous Olive Garden Zuppa Toscana Soup. Lean and delicious Italian turkey sausage meatballs (homemade or store bought) are a great substitute for the typical pork sausage used in this recipe. This is definitely a family favorite recipe!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 10

Ingredients
  

  • 1 LB Ground Turkey Sausage Meat store bought or homemade (in notes below)
  • 1 TBS Olive Oil for frying meatballs
  • 12 Cups Filtered Water
  • 4-5 Chicken Bouillon Cubes
  • 4-5 Red Skin Potatoes washed, thickly sliced
  • 1/2 Bag Kale washed, chopped into 1 inch pieces
  • 2 Cups Heavy Whipping Cream

Instructions
 

  • Form little (1 inch) meatballs from the store bought (or homemade, see notes below) ground Italian turkey sausage meat and set aside.
  • Heat 1 TBS olive oil in a skillet on medium heat. Add the Italian turkey sausage meatballs. Cook, flipping meatballs from side to side, until meatballs are well cooked through.
  • Boil 12 cups filtered water in a big pot on high heat. Once water comes to a boil, add 3 chicken bouillon cubes and the fully cooked turkey sausage meatballs.
  • Lower heat to medium high. Add in the sliced red skin potatoes. Cook 10-15 minutes until potatoes cook through. Once potatoes are cooked through, add 1/2 large bunch (or bag) of chopped kale.
  • Add in 2 cups of heavy whipping cream. Once the kale is soft and cooked through, the soup is done. Add another 1-2 chicken bouillon cubes, to taste. No salt necessary because the bouillon cubes add enough salt to the soup. Mix well and serve hot!
  • This soup tastes great the next day too. Just warm up as much as you need in a small pot on medium heat.

Notes

If you can’t find store bought ground Italian turkey sausage meat, you can use Italian turkey sausages and just squeeze the ground meat out of the sausage skins or you can make your own Italian turkey sausage ground meat using this recipe:
Ingredients: 1 LB Ground Turkey, 1 tsp Salt, 1 tsp Italian Seasoning, 1/4 tsp pepper, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Dry Oregano, 1/2 tsp Dry Basil, 2 tsp Dry Parsley, 1/4-1/2 tsp Crushed Red Pepper Flakes (mild or spicy).
Mix all ingredients together in a bowl. Form into about 1 inch meatballs.
Keyword 30 minutes, easy, soup, turkey

Lamb Shurpa Soup

Hearty and comforting Lamb Shurpa Soup takes me back to my Eastern European roots. Nothing better on a cold winters day! You can use beef if you prefer. This soup is easy to make and tastes even better the next day.

Lamb Shurpa Soup

sofiyababinov
Hearty and comforting Lamb Shurpa Soup takes me back to my Eastern European roots. Nothing better on a cold winters day! You can use beef if you prefer. This soup is easy to make and tastes even better the next day.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine European
Servings 12 people

Ingredients
  

  • 2.5-3 LB Lamb Chops washed, patted dry
  • 3 Carrots chopped into circles
  • 2 Green Bell Peppers cubed
  • 1 Onion finely chopped
  • 1 Large Tomato finely chopped
  • 2 LB Potatoes cubed
  • 1 6 oz. Can Tomato Paste
  • 1 TBS Salt
  • 1 tsp Onion & Garlic Seasoning
  • 1 tsp Mrs.Dash Seasoning or any salt-free seasoning
  • 1/4 tsp Cumin
  • 3 Garlic Cloves minced
  • Parsley optional, to taste
  • Dill optional, to taste
  • 8 oz. Pasta of choice optional

For frying lamb chops and vegetables:

  • Montreal Chicken Seasoning to taste
  • Onion & Garlic Seasoning to taste
  • Salt to taste
  • 3-4 TBS Olive Oil

Instructions
 

  • Wash lamb chops and pat them dry. Set a large skillet with 2 TBS olive oil on medium heat. Add the lamb chops. Season lamb chops on both sides. I seasoned with salt and onion & garlic seasoning on one side and Montreal chicken seasoning on the other side.
  • Fry lamb chops until they are completely cooked through and seared.
  • Set a large pot with 17 cups water on high heat. Bring to a boil. Once it comes to a boil, lower to medium heat. Add in the lamb chops and let lamb chops cook for 30 minutes. Skim off impurities (foam) that rises to the top.
  • After 30 minutes add the salt, spices of choice and potatoes. Meanwhile move on to the next step.
  • Set a pan with 2 TBS olive oil on medium heat. Add in the carrots and bell peppers. Cook for a few minutes, then add in the onion and tomato. Season with salt and any seasoning of choice. Cook until veggies are a tender, about 10 minutes (they'll finish cooking in the soup).
  • Add 1 can of tomato paste to the skillet with veggies and let it cook a few minutes to thin out the tomato paste.
  • Add the cooked veggies/tomato paste into the pot of soup and cook until potatoes are cooked through.
  • If you want some pasta in the soup you can cook 8 oz. pasta of your choice in a small pot, according to package instructions and set it aside.
  • Once potatoes have cooked through and soup is done, turn off the burner and add 3 minced garlic cloves and optionally dill and parsley to taste. Add more salt or seasoning if needed!
  • To serve put pasta into bowls, ladle soup over pasta.

Notes

We cook the pasta for this soup in a separate pot so the pasta doesn’t get soggy and absorb all the soup broth.
Keyword easy, lamb, main course, soup

Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, courtesy of quarantine 2020 lol. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant! Michael found this Tom Yum paste at an Asian grocery market (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavors of Tom Yum soup, without having to buy a bunch of ingredients that are difficult to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp

sofiyababinov
This recipe is a courtesy of quarantine 2020 lol. Michael found this Tom Yum paste at an Asian grocery market and it makes this recipe so simple because you have all the great flavors of Tom Yum soup without having to buy a bunch of ingredients that are difficult to find.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 6

Ingredients
  

  • 1 LB Raw Shrimp peeled, deveined
  • 8 Cups Filtered Water
  • 4 tsp Vegetable Flavor "Better Than Bouillon" Paste
  • 1-3 TBS Tom Yum Paste found in the Asian market, according to your spiciness preference
  • 1 12oz. Can Organic Evaporated Milk
  • 2 15oz. Cans Straw Mushrooms
  • 1/2 Lime to juice
  • 2 TBS Cilantro optional, for garnish

Instructions
 

  • In a large pot, bring 8 cups filtered water to a boil. Once it comes to a boil, add 4 tsp of the vegetable flavor "Better Than Bouillon" paste. Then add 1-3 TBS of the Tom Yum paste, to taste, according to how spicy you prefer your soup.
  • Add the can of evaporated milk and lower the heat to a light boil (low-medium).
  • Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel). Then add the 1 LB raw shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.
  • Squeeze juice of 1/2 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally.

Notes

This soup tastes great the next day, just heat up the amount you need in a small pot. 
Keyword 30 minutes, easy, soup, Thai

Thai Coconut Curry Shrimp Soup

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This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!

Thai Coconut Curry Shrimp Soup

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 4
Calories 929 kcal

Ingredients
  

  • 1 LB Shrimp peeled, deveined
  • 1 Red Bell Pepper diced
  • 1 Onion finely diced
  • 1/2 TBS Fresh Ginger grated
  • 2 Garlic Cloves minced
  • 2 TBS Red Red Curry Paste
  • 4 Cups Vegetable Stock
  • 13.5 oz. Unsweetened Coconut Milk
  • 1 Cup Jasmine Rice
  • 2 TBS Butter
  • 1 Lime juiced
  • 3-4 TBS Cilantro optional, finely chopped
  • Salt/Pepper to taste

Instructions
 

  • In a small saucepan or rice cooker, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. 
  • In a large pan, on medium heat, melt 2 TBS butter and add 1 LB shrimp. Sprinkle with salt and pepper to taste and cook until cooked through. Set aside.
  • In a Medium pot, on medium heat, add a drizzle of olive oil. Add in the diced onion, diced red bell pepper and cook until tender, about 5 minutes. Add in the garlic and ginger and cook another minute until fragrant. 
  • Whisk in the red curry paste and mix well. Then whisk in coconut milk and vegetable stock until well combined. Bring to a light boil.
  • Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 
  • To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 

Notes

This soup reheats well. Keep cooked rice and cooked shrimp separate and add to soup broth when ready to reheat. Reheat in a small pot on low. 
Keyword 30 minutes, easy, shrimp, soup, Thai

Crockpot Beef Stew

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I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones.

Crockpot Beef Stew

sofiyababinov
Tender fall apart beef chunks, hearty potatoes, carrots, mushrooms and onion in a savory broth. Comfort food in a bowl! Just make sure that you prepare it in advance to give it 7-8 hours on HIGH in the crockpot to cook until the vegetables and meat are tender and juicy. I did the prep work in the early morning and it was ready in time for dinner.
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Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 8

Equipment

  • Crockpot

Ingredients
  

  • 2-2.5 LB Beef Stew Meat or Chuck Roast cubed into 1 inch pieces
  • 2-3 TBS Olive Oil to fry beef
  • 2 tsp Steak Seasoning to fry beef
  • 5-6 Gold Potatoes cubed into 1 inch pieces
  • 1 Bell Pepper chopped into 1 inch pieces
  • 4-5 Carrots chopped into 1 inch pieces
  • 1 Large Onion chopped into 1 inch pieces
  • 1 LB Mushrooms cut in halves or quarters
  • 3 Garlic Cloves minced
  • 2 Cups Dry Red Wine
  • 8 Cups Beef Broth I make my own Better then boullion beef broth
  • 1 15oz. Can Tomato Sauce or 2 TBS Tomato paste
  • 2 tsp Mrs.Dash or any salt-free seasoning on choice
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • 3 tsp Salt or to taste
  • 2 TBS Dry or Fresh Parsley
  • 2 Bay Leaves

Instructions
 

  • Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (I leave the skin on if it’s gold potatoes). Wash and chop up the bell pepper, carrots, mushrooms also. If you are making your own beef broth like I do, then make beef broth and set it aside.
  • This step is optional. I have made it with raw meat in the crockpot too and still got the same tender, flavorful beef taste. However I do prefer to precook the beef first because I like my beef seared and browned on the outside. To precook your meat: Set a frying pan with 2 TBS olive oil on Med-High heat and cook the beef thoroughly, adding salt or steak seasoning to taste. Stir it every few minutes, and sear the beef until it gets browned.
  • Put the raw or precooked meat and all the chopped veggies (potatoes, carrots, mushrooms, onion) into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste, I add 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry or fresh parsley and bay leaves. Add in the minced garlic cloves.
  • Stir everything gently, and turn the crockpot on HIGH for 7-8 hours. Yes, it does take 7-8 hours cook time to get juicy, tender, flavorful meat and tender vegetables. Gently stir halfway through if possible.
  • At the end, stir the stew, ladle into bowls and enjoy! This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.

Notes

This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.
Keyword beef, beef stew, crockpot, soup

Roasted Red Bell Pepper & Gouda Soup

 

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My hubby and I first tried this delicious soup at Dean & Deluca restaurant, which unfortunately closed here in Charlotte, so I knew I had to recreate it at home. To my delight, it tastes almost exactly like Dean & Deluca! This soup is creamy, comforting and just perfect for a chilly day like today and was a hit with my boys. Super easy to make and it’s a gluten free/low carb recipe. Delicious and nutritious!

Roasted Red Bell Pepper & Gouda Soup

A recreation of Dean & Deluca's Roasted Red Bell Pepper & Gouda Soup. This soup is creamy, comforting and just perfect for a chilly day. The best part is how easy it is to make and that it’s a gluten free/low carb recipe. Delicious and nutritious!
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American

Ingredients
  

  • 1 Onion finely diced
  • 3 Garlic Cloves minced
  • 2 TBS Butter
  • 1 17 oz. Jar Roasted Red Peppers
  • 2 14.5 oz. Cans Fire Roasted Tomatoes
  • 1 8 oz. Block Gouda Cheese shredded
  • 2 TBS Tomato Paste
  • 3 Cups Chicken Broth I make my own "Better Than Bouillon" broth
  • 1/2 Cup Heavy Cream
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • Oyster Crackers optional, for serving

Instructions
 

  • In a medium pot, melt 2 TBS butter on med-high heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.
  • Add the roasted red peppers, fire roasted tomatoes, tomato paste, chicken broth, oregano, basil, salt and pepper. Mix until well combined. Bring to a boil. Then cover the pot with a lid, and simmer on low heat for 1 hour.
  • When soup is done simmering 1 hour, blend it with an immersion blender to a smooth pure (or use a blender or food processor then transfer back to the pot). Add heavy cream and shredded gouda cheese. Mix well and let it simmer on low for another 30 minutes.
  • Serve hot with some oyster crackers and enjoy!
Keyword easy, soup

Summer Squash Soup

IMG_0416

Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!

Summer Squash Soup

sofiyababinov
Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Servings 8 people

Ingredients
  

  • 2.5-3 LB Butternut Squash cubed
  • 1 Red Bell Pepper chopped
  • 2 Celery Ribs chopped
  • 1 Onion chopped
  • 3 Garlic Cloves chopped
  • 1/2 Cup Heavy Cream
  • 2 TBS Sugar
  • 1 TBS Salt
  • 1/2 tsp Mrs. Dash salt free Seasoning or your favorite salt free seasoning

Instructions
 

  • Do the prep work first. Wash all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.
  • In a medium pot, add all the chopped vegetables, sugar, and salt. Mix and add enough water to cover all the veggies, about 6 cups water. Bring to a boil on high heat.
  • Once the water boils, cover the pot with a lid and let is simmer on low for about 35-40 minutes, until all the vegetables are tender.
  • Once the vegetables cook through, puree the soup with an immersion blender until it is pureed to a smooth consistency. A blender or food processor would work too.
  • Add the heavy cream, salt free seasoning, and mix.
  • Ladle the soup into bowls and enjoy!

Notes

This soup reheats well and actually tastes better on the second day, once the flavors have blended. Just warm up the portion needed in a small pot on medium heat.
Keyword easy, soup, vegan, vegetarian

Lasagna Soup

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Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make. I got this recipe from my friend Liz and I’m so excited to share it with you all!

Lasagna Soup

sofiyababinov
Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 LB Mild Italian Sausage Ground Meat
  • 2 TBS Olive Oil for sautéing
  • 1 Onion finely diced
  • 4 Garlic Cloves minced
  • 1/4-1/2 tsp Crushed Red Pepper Flakes according to your spice preference
  • 1 tsp Salt
  • Pepper to taste
  • 2.5 TBS Tomato Paste
  • 1 Can Roasted Tomatoes
  • 8.5 Cups Chicken Stock or Broth I make my own "Better than Bouillon" Broth
  • 2 Bay Leaves
  • 8 Oz. Rotini Pasta
  • 1/4 Tsp Basil
  • 1 16 Oz. Block Mozzarella Cheese shredded, to top the soup
  • 1 16 Oz. Block Parmesan Cheese shredded, to top the soup
  • Sour Cream optional, to top the soup

Instructions
 

  • If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
  • In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
  • Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
  • Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
  • After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
  • Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).

Notes

This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.
Keyword easy, Italian, lasagna, soup

Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

IMG_0348

2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

IMG_0349

6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

IMG_0352