Recipe Round-Up: Soups and Stews

Since I have children with food allergies, I have to be careful when it comes to soups. Many broths, whether they’re chicken or vegetable or beef, contain some variation of soy protein.

When I’m in a hurry, I will use a store-bought broth. There is a brand that is completely allergen-free, meaning NO eggs, nuts, gluten, soy, dairy, fish, etc. However, most times when I’m preparing a soup for the whole family, I do not use a broth from the store. The only way I can control the food around here is to start from scratch. This also means that I don’t have recipes: I just add seasonings until it tastes good to me.

So, here’s my version of Chicken and Rice Soup:

1. I purchase my favorite pieces of a chicken, some dark and some white meat. Sometimes I buy a whole fryer, but it takes longer to cook, so most of the time I buy the pieces I want.

2. Rinse and pat dry.

3. Put in a big pot of boiling water along with some pieces of celery, onion, and carrot. Add some salt and pepper.

4. Boil it till the chicken is done. Times will vary depending on the chicken.

5. Keep plenty of the broth. Remove chicken from the bones. The meat should fall away from the bone pretty easily. I usually shred the meat. I prefer it shredded, rather than chopped, for a soup, but not finely shredded. Hubby likes big pieces of meat, otherwise he doesn’t consider it a meal.

6. Add chicken to broth. Begin adding other ingredients to complete the soup, such as sliced carrots, diced onion, sliced celery, frozen sweet peas or green beans, mushrooms, fresh rosemary, basil, salt and pepper. Like I said, I just add until it looks and tastes like I want it to.

7. Add the rice. It can take anywhere from 1/2 cup to 1 cup, depending on how much soup I’m making. Another variation is to use cubed potatoes instead of rice. It’s good with potatoes, but they eventually disintegrate after being in the water too long.

8. Serve with wheat toast, rolls, or a sandwich.

Post your soup, stew, or chilli recipe and enter the link here!


16 thoughts on “Recipe Round-Up: Soups and Stews

  1. YUM!!!! I LOVE making soups in the fall/winter!!!! That’s kind a staple dinner for us, and very affordable….and can be so healthy!!! : )


  2. You cook soup like I do! A trick I use when cooking chicken soup is to start with a rotisserie chicken from the store. The broth cooks up faster since the chicken is already cooked and it’s full of flavor. I just checked the one I have in the refrigerator and it didn’t list any soy product in the ingredients.BTW, I’ve tried to click the link that appears at the end of your post (on my reader) to Westminster Book Store but it takes me to a page that says error. I’d love to make all those clicks count for you!


  3. Thanks for hosting, Leslie. You make chicken soup more or less like I do. Sometimes I use rice spaghetti broken up instead of rice or potatoes. It’s good for not getting too mushy even if it’s in there for a long time.


  4. I just saw a link to this round-up at Everyday Mommy’s and decided to join in. It’s nice to meet you!


  5. Be prepared for my gourmet contribution (sound of sarcasm dripping here…) Can’t wait to get some good soup recipes! Winter cooking is so much better.


  6. Cool! It’s that time of year again! Soups, soups, soups…I am hoping to do a lot more of them this winter.PS- Blogger said you had 24 new posts! I guess that’s because of all the links? I just thought, “Wow, Leslie sure is prolific today…:-)”


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