Soups – Modern Mama Cooks

Name: Alton Brown French Onion Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 5 pounds sweet onions, such as Vidalias, or a combination of sweet and red onions; 3 tablespoons unsalted butter; 3 teaspoons kosher salt; 16 fluid ounces white wine, such as Pinot Grigio or Sauvignon Blanc; 24 fluid ounces canned beef consomme (clarified beef broth) or good-quality beef broth; 16 fluid ounces chicken broth; 1 bouquet garni, 2 sprigs each thyme and parsley and 2 bay leaves tied together with kitchen string; 1 loaf country-style bread; Freshly ground black pepper, to taste; splash Cognac, optional; 4 ounces Fontina or Gruyere cheese, grated

Alton Brown French Onion Soup

Hamdi Saidani — Fri, 21 Mar 2025 06:10:34 +0000

This delicious French onion soup, inspired by Alton Brown, is a simple and comforting meal perfect for chilly days. It’s rich, hot, and deeply flavorful with sweet caramelized onions and melty cheese on top. You can use everyday ingredients, and the crispy, golden croûtes make it feel extra special without any fuss.

Recipe Ingredients:

5 pounds sweet onions, such as Vidalias, or a combination of sweet and red onions
3 tablespoons unsalted butter
3 teaspoons kosher salt
16 fluid ounces white wine, such as Pinot Grigio or Sauvignon Blanc
24 fluid ounces canned beef consomme (clarified beef broth) or good-quality beef broth
16 fluid ounces chicken broth
1 bouquet garni, 2 sprigs each thyme and parsley and 2 bay leaves tied together with kitchen string
1 loaf country-style bread
Freshly ground black pepper, to taste
splash Cognac, optional
4 ounces Fontina or Gruyere cheese, grated

How To Make French Onion Soup?

Prepare the onions: Peel the onions, then slice them in half from top to root. Cut into thin half-moons.
Start cooking the onions: In a 12-inch electric skillet set to 120°C / 250°F (or a large saucepan over low heat), melt the butter.
Sweat the onions: Add the onions in 3 layers, sprinkling 1 teaspoon of salt over each layer. Let them cook undisturbed for 15–20 minutes — they should sweat but not sizzle or brown.
Caramelise the onions: Stir occasionally and continue cooking until the onions are deep golden brown (mahogany colour) and have reduced to about 500 ml / 2 cups — this will take 45–60 minutes.
Deglaze with wine: Increase the heat to 190°C / 375°F (or high). Add enough white wine to cover the onions — you may not need all of it. Let it reduce to a syrupy consistency, about 5–10 minutes.
Add the stock: Pour in the beef consommé, chicken stock, and add the bouquet garni. Lower the heat and let the soup simmer gently for another 15–20 minutes.
Toast the bread: Preheat your oven’s grill/broiler on high. Cut rounds from the bread that will fit the tops of your soup crocks. Lightly toast them under the grill for about 1 minute, until just golden.
Final seasoning: Remove the bouquet garni. Season the soup with freshly ground pepper and a splash of Cognac, if desired.
Assemble and broil: Place 8 oven-safe soup crocks on a baking tray. Ladle in the soup, leaving about 2.5 cm / 1 inch at the top. Place a toast round (toasted side down) on each, then sprinkle generously with grated cheese.
Melt the cheese: Place the crocks under the broiler/grill for 1–2 minutes, just until the cheese is bubbling and golden brown. Serve immediately.

Recipe Tips

Choose the Right Onions: Use sweet onions like Vidalia for a milder flavor, or mix with red onions for added depth.
Properly Caramelize the Onions: Cook onions slowly over low heat until they reach a deep mahogany color; this develops the soup’s rich flavor.
Deglaze with Quality Wine: Use a good-quality dry white wine, such as Pinot Grigio or Sauvignon Blanc, to deglaze the pan, enhancing the soup’s complexity.
Use Homemade Broth if Possible: Homemade beef and chicken broths can significantly enhance the soup’s depth and authenticity.
Toast Bread Before Broiling: Lightly toast the bread slices before placing them on the soup to prevent them from becoming too soggy.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover French Onion Soup cool to room temperature. Then, transfer it into airtight containers and refrigerate.
Freeze: After cooling, pour the soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Pour the soup into a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.

Nutrition Facts

Calories: 378
Total Fat: 15.9g
Saturated Fat: 7.5g
Cholesterol: 36mg
Sodium: 1,029mg
Potassium: 381mg
Total Carbohydrate: 41.9g
Dietary Fiber: 2.9g
Sugars: 5.4g
Protein: 17.9g

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Print Recipe

Alton Brown French Onion Soup

Author: Hamdi Saidani Cooking Method:Baking Cuisine:French Courses:Soups Recipe Keys: F French Onion Soup

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:378 kcal Best Season:Suitable throughout the year

Description

Ingredients

5 pounds sweet onions, such as Vidalias, or a combination of sweet and red onions
3 tablespoons unsalted butter
3 teaspoons kosher salt
16 fluid ounces white wine, such as Pinot Grigio or Sauvignon Blanc
24 fluid ounces canned beef consomme (clarified beef broth) or good-quality beef broth
16 fluid ounces chicken broth
1 bouquet garni, 2 sprigs each thyme and parsley and 2 bay leaves tied together with kitchen string
1 loaf country-style bread
Freshly ground black pepper, to taste
splash Cognac, optional
4 ounces Fontina or Gruyere cheese, grated

Instructions

Prepare the onions: Peel the onions, then slice them in half from top to root. Cut into thin half-moons.
Start cooking the onions: In a 12-inch electric skillet set to 120°C / 250°F (or a large saucepan over low heat), melt the butter.
.
Sweat the onions: Add the onions in 3 layers, sprinkling 1 teaspoon of salt over each layer. Let them cook undisturbed for 15–20 minutes — they should sweat but not sizzle or brown.
Caramelise the onions: Stir occasionally and continue cooking until the onions are deep golden brown (mahogany colour) and have reduced to about 500 ml / 2 cups — this will take 45–60 minutes.
Deglaze with wine: Increase the heat to 190°C / 375°F (or high). Add enough white wine to cover the onions — you may not need all of it. Let it reduce to a syrupy consistency, about 5–10 minutes.
Add the stock: Pour in the beef consommé, chicken stock, and add the bouquet garni. Lower the heat and let the soup simmer gently for another 15–20 minutes.
Toast the bread: Preheat your oven’s grill/broiler on high. Cut rounds from the bread that will fit the tops of your soup crocks. Lightly toast them under the grill for about 1 minute, until just golden.
Final seasoning: Remove the bouquet garni. Season the soup with freshly ground pepper and a splash of Cognac, if desired.
Assemble and broil: Place 8 oven-safe soup crocks on a baking tray. Ladle in the soup, leaving about 2.5 cm / 1 inch at the top. Place a toast round (toasted side down) on each, then sprinkle generously with grated cheese.
Melt the cheese: Place the crocks under the broiler/grill for 1–2 minutes, just until the cheese is bubbling and golden brown. Serve immediately.

Notes

Choose the Right Onions: Use sweet onions like Vidalia for a milder flavor, or mix with red onions for added depth.
Properly Caramelize the Onions: Cook onions slowly over low heat until they reach a deep mahogany color; this develops the soup’s rich flavor.
Deglaze with Quality Wine: Use a good-quality dry white wine, such as Pinot Grigio or Sauvignon Blanc, to deglaze the pan, enhancing the soup’s complexity.
Use Homemade Broth if Possible: Homemade beef and chicken broths can significantly enhance the soup’s depth and authenticity.
Toast Bread Before Broiling: Lightly toast the bread slices before placing them on the soup to prevent them from becoming too soggy.

Keywords:Alton Brown French Onion Soup

Alton Brown Christmas Soup

Hamdi Saidani — Tue, 04 Mar 2025 15:47:51 +0000

This delicious Alton Brown Christmas Soup is a warm and hearty meal that’s perfect for chilly days. With tender red potatoes, flavorful kielbasa, and fresh kale, this easy soup is packed with comfort and nutrition. It’s a flexible recipe—you can use everyday pantry staples and adjust the seasoning to your taste. Ideal for a cozy family dinner!

Recipe Ingredients:

1 pound kielbasa, sliced 1/4-inch thick, on the bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts unsalted chicken broth
2 teaspoons kosher salt, plus more to taste
1 pound red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, washed, rinsed, and torn into 1-inch pieces
2 Tbsp red wine vinegar, plus more to taste
1/2 teaspoon freshly ground black pepper

How To Make Christmas Soup?

Brown the kielbasa: In a 7-quart Dutch oven, brown the kielbasa over medium-low heat for about 15 minutes until most of the fat has rendered. Remove the kielbasa from the pot and set aside. If less than 2 teaspoons of fat remain, add vegetable oil to make up the difference.
Cook the garlic: Add minced garlic to the pot and cook in the rendered fat for 1-2 minutes, stirring constantly to avoid burning.
Add beans and broth: Pour in the soaked kidney beans, chicken broth, and 2 teaspoons of kosher salt. Cover and cook for 45 minutes.
Cook the potatoes: After 45 minutes, add the cubed red potatoes to the pot. Cover and cook for an additional 15 minutes, stirring occasionally.
Add the kale: Stir in the fresh kale, cover, and cook for another 10 minutes until the kale is tender but not mushy.
Finish with vinegar and seasoning: Sprinkle in the red wine vinegar and black pepper. Stir to combine, then return the kielbasa to the pot. Heat through, taste, and adjust seasoning with more vinegar and salt as needed.
Serve hot: Ladle into bowls and enjoy this hearty Christmas soup warm!

Recipe Tips

Soak the Beans Properly: Make sure to soak the red kidney beans for at least 4 hours or overnight. This helps them cook evenly and reduces the cooking time.
Don’t Burn the Garlic: When cooking the garlic, keep stirring constantly and only cook for 1-2 minutes. Burnt garlic can give the soup a bitter taste.
Cut Potatoes Evenly: Chop the red potatoes into uniform 1/2-inch cubes. This ensures they cook at the same rate and prevents undercooked or mushy pieces.
Cook the Kale Just Right: Add the kale towards the end and cook until tender but still bright green. Overcooked kale can become mushy and lose its vibrant color.
Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, and vinegar. The right balance of seasoning brings out the best flavors in the soup!

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Christmas Soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months.
Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, until the soup is hot and steaming.

Nutrition Facts

Calories: 473.7 kcal
Saturated Fat: 3.1 g
Cholesterol: 46.7 mg
Sodium: 1,071.7 mg
Potassium: 424.9 mg
Total Carbohydrate: 62.9 g
Dietary Fiber: 20.8 g
Sugars: 5.5 g
Protein: 33.4 g

Check out More Recipes:

Print Recipe

Alton Brown Christmas Soup

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Soups Recipe Keys: C Christmas Soup

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 25 minutesServings:6 servingsCalories:437.3 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 pound kielbasa, sliced 1/4-inch thick, on the bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts unsalted chicken broth
2 teaspoons kosher salt, plus more to taste
1 pound red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, washed, rinsed, and torn into 1-inch pieces
2 Tbsp red wine vinegar, plus more to taste
1/2 teaspoon freshly ground black pepper

Instructions

Brown the kielbasa: In a 7-quart Dutch oven, brown the kielbasa over medium-low heat for about 15 minutes until most of the fat has rendered. Remove the kielbasa from the pot and set aside. If less than 2 teaspoons of fat remain, add vegetable oil to make up the difference.
Cook the garlic: Add minced garlic to the pot and cook in the rendered fat for 1-2 minutes, stirring constantly to avoid burning.
Add beans and broth: Pour in the soaked kidney beans, chicken broth, and 2 teaspoons of kosher salt. Cover and cook for 45 minutes.
Cook the potatoes: After 45 minutes, add the cubed red potatoes to the pot. Cover and cook for an additional 15 minutes, stirring occasionally.
Add the kale: Stir in the fresh kale, cover, and cook for another 10 minutes until the kale is tender but not mushy.
Finish with vinegar and seasoning: Sprinkle in the red wine vinegar and black pepper. Stir to combine, then return the kielbasa to the pot. Heat through, taste, and adjust seasoning with more vinegar and salt as needed.
Serve hot: Ladle into bowls and enjoy this hearty Christmas soup warm!

Notes

Soak the Beans Properly: Make sure to soak the red kidney beans for at least 4 hours or overnight. This helps them cook evenly and reduces the cooking time.
Don’t Burn the Garlic: When cooking the garlic, keep stirring constantly and only cook for 1-2 minutes. Burnt garlic can give the soup a bitter taste.
Cut Potatoes Evenly: Chop the red potatoes into uniform 1/2-inch cubes. This ensures they cook at the same rate and prevents undercooked or mushy pieces.
Cook the Kale Just Right: Add the kale towards the end and cook until tender but still bright green. Overcooked kale can become mushy and lose its vibrant color.
Taste and Adjust Seasoning: Before serving, always taste the soup and adjust the salt, pepper, and vinegar. The right balance of seasoning brings out the best flavors in the soup!

Keywords:Alton Brown Christmas Soup

Alton Brown Sinigang (Filipino Sour Soup)

Hamdi Saidani — Wed, 19 Feb 2025 08:47:43 +0000

This delicious Alton Brown-inspired Sinigang is a hot, tangy Filipino soup that’s quick to make and full of comforting flavors. With tender pork, savory broth, and a delightful sour kick from tamarind, it’s the perfect dish to warm you up. You can easily swap ingredients, making it a flexible and customizable meal.

Recipe Ingredients:

2 pounds pork spareribs, cut crosswise into 2-inch pieces
1 large yellow onion, diced
6 cloves garlic, sliced
2-inch piece ginger, peeled and julienned
3 whole Roma tomatoes, diced
2 tablespoons fish sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups water
5 ounces tamarind concentrate
1 teaspoon citric acid crystals
10 ounces daikon radish, peeled and thinly sliced
10 ounces baby bok choy, well cleaned and quartered lengthwise

How To Make Sinigang (Filipino Sour Soup)?

Prepare the broth: In a large heavy-bottomed pot or Dutch oven (6-7 quarts), combine the pork, onion, garlic, ginger, tomatoes, fish sauce, salt, black pepper, and water over medium-high heat.
Simmer the soup: Once it reaches a boil, lower the heat to medium-low. Stir in the tamarind concentrate and citric acid, then partially cover the pot. Let it simmer for 90 minutes, stirring occasionally, until the pork is tender.
Add the vegetables: Stir in the sliced daikon radish and let it cook for 20 minutes. Then, add the baby bok choy and simmer for an additional 10 minutes.
Serve and enjoy: Ladle the soup into deep bowls and serve hot over freshly steamed white rice.

Recipe Tips:

Use Fresh Tamarind or Paste for Extra Flavor: If you want a more authentic, rich flavor, use fresh tamarind pods or tamarind paste instead of the concentrate. This will give your soup a fresher, more complex taste.
Simmer Slowly for Tender Pork: Let the pork cook on low heat for a long time—about 90 minutes. This ensures the meat becomes perfectly tender and absorbs all the flavors from the broth.
Adjust the Sourness to Your Taste: Tamarind and citric acid provide the signature sourness in sinigang. Taste as you go and add more if you want it more tangy, or less if you prefer a milder flavor.
Don’t Overcook the Vegetables: Add delicate vegetables like bok choy near the end of cooking, so they stay vibrant and tender without losing their texture.
Serve Immediately for Best Taste: Sinigang is best served hot right after cooking. This helps the flavors stay fresh, and the broth remains rich and flavorful.

How To Store & Reheat Leftovers?

Refrigerate: Let any leftover sinigang cool down to room temperature. Once it has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: Sinigang can be frozen for up to 3 months. After cooling, place it in a freezer-safe container.
Reheat: Transfer the sinigang to a microwave-safe bowl and cover loosely with a microwave-safe lid or paper towel. Heat for 1-2 minutes, stirring halfway through, until hot.

Nutrition Facts

Calories: 152
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
Sodium: 500mg
Potassium: 400mg
Total Carbohydrate: 10g
Dietary Fiber: 2.5g
Sugars: 3g
Protein: 15g

Check out More Recipes:

Print Recipe

Alton Brown Sinigang (Filipino Sour Soup)

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:Filipino Courses:Soups Recipe Keys: S Sinigang (Filipino Sour Soup)

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 15 minutesServings:6 servingsCalories:152 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 pounds pork spareribs, cut crosswise into 2-inch pieces
1 large yellow onion, diced
6 cloves garlic, sliced
2-inch piece ginger, peeled and julienned
3 whole Roma tomatoes, diced
2 tablespoons fish sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups water
5 ounces tamarind concentrate
1 teaspoon citric acid crystals
10 ounces daikon radish, peeled and thinly sliced
10 ounces baby bok choy, well cleaned and quartered lengthwise

Instructions

Prepare the broth: In a large heavy-bottomed pot or Dutch oven (6-7 quarts), combine the pork, onion, garlic, ginger, tomatoes, fish sauce, salt, black pepper, and water over medium-high heat.
Simmer the soup: Once it reaches a boil, lower the heat to medium-low. Stir in the tamarind concentrate and citric acid, then partially cover the pot. Let it simmer for 90 minutes, stirring occasionally, until the pork is tender.
Add the vegetables: Stir in the sliced daikon radish and let it cook for 20 minutes. Then, add the baby bok choy and simmer for an additional 10 minutes.
Serve and enjoy: Ladle the soup into deep bowls and serve hot over freshly steamed white rice.

Notes

Use Fresh Tamarind or Paste for Extra Flavor: If you want a more authentic, rich flavor, use fresh tamarind pods or tamarind paste instead of the concentrate. This will give your soup a fresher, more complex taste.
Simmer Slowly for Tender Pork: Let the pork cook on low heat for a long time—about 90 minutes. This ensures the meat becomes perfectly tender and absorbs all the flavors from the broth.
Adjust the Sourness to Your Taste: Tamarind and citric acid provide the signature sourness in sinigang. Taste as you go and add more if you want it more tangy, or less if you prefer a milder flavor.
Don’t Overcook the Vegetables: Add delicate vegetables like bok choy near the end of cooking, so they stay vibrant and tender without losing their texture.
Serve Immediately for Best Taste: Sinigang is best served hot right after cooking. This helps the flavors stay fresh, and the broth remains rich and flavorful.

Keywords:Alton Brown Sinigang (Filipino Sour Soup)

Pioneer Woman Chicken Barley Stew

Mohamed Shili — Tue, 04 Feb 2025 12:37:00 +0000

This easy Pioneer Woman Chicken Barley Stew is a hearty and nutritious meal, perfect for a quick weeknight dinner. With tender chicken, creamy barley, and flavorful veggies, it’s simple to make and full of comforting warmth. You can easily swap ingredients for what you have on hand, making it flexible for any occasion!

Ingredients Needed

4 tsp. Olive Oil, divided
1 lb. Boneless, Skinless Chicken Breast, cut into ¾-inch pieces
1 tsp. Salt, divided
1 tsp. Ground Pepper, divided
1 Yellow Onion, chopped
2 Medium Carrots, cut into ½-inch slices
1 stalk Celery, cut into ½-inch dice
3 cloves Garlic, minced
1 tsp. Dried Thyme
1 cup Pearl Barley
4 cups Chicken Broth (32 oz)
1 can (14.5 oz) Petite Diced Tomatoes
¼ cup Minced Flat-leaf Parsley

How To Make Chicken Barley Stew

Cook the Chicken: Heat 2 tsp. of olive oil in a large saucepan over medium-high heat. Add the chicken, ½ tsp. salt, and ½ tsp. ground pepper. Cook until the chicken is fully cooked, about 5 minutes, then transfer the chicken to a plate and keep warm.
Sauté the Vegetables: In the same saucepan, heat the remaining 2 tsp. of olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, and the remaining ½ tsp. salt and ½ tsp. ground pepper. Cook for 1 more minute.
Cook the Barley: Add the pearl barley, chicken broth, and diced tomatoes to the saucepan. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 50–60 minutes, until the barley is tender.
Combine and Serve: Stir the cooked chicken and minced parsley into the stew. Serve hot and enjoy!

Recipe Tips

Cook the Barley Thoroughly: Barley needs a good amount of time to cook, so make sure to simmer the stew for 50-60 minutes until the barley is tender for the best texture.
Season Gradually: Don’t add all the salt and pepper at once. Seasoning in stages will help you control the flavors and prevent over-seasoning.
Use Fresh Vegetables: Fresh carrots, celery, and onions will add more flavor and texture than frozen ones.
Let the Chicken Rest: After cooking the chicken, let it rest on the plate for a few minutes to lock in the juices and keep it moist.
Stir Occasionally: Stir the stew occasionally to make sure the barley cooks evenly and doesn’t stick to the bottom of the pan.

How To Store & Reheat Leftovers

Refrigerate: Let the leftover Chicken Barley Stew cool to room temperature before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days.
Freeze: You can freeze leftover Chicken Barley Stew for up to 3 months. Once frozen, let it thaw in the fridge overnight before reheating on the stove or in the microwave.
Reheating: Reheat leftover Chicken Barley Stew on the stove over medium heat, stirring occasionally until hot for 5 minutes. You can also microwave it in a covered bowl for 2-3 minutes, stirring halfway through. Add a splash of broth if it’s too thick.

Nutrition fact

Serving Size: 1 cup (232g)

Calories: 130
Total Fat: 2g
Saturated Fat: 0g
Sodium: 891mg
Total Carbohydrate: 14g
Dietary Fiber: 3g
Sugars: 2g
Protein: 15g

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Chicken Barley Stew

Author: Mohamed Shili Cooking Method:Simmering Cuisine:American Courses:Soups Recipe Keys: P Pioneer Woman Chicken Barley Stew

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:130 kcal Best Season:Suitable throughout the year

Description

Ingredients

4 tsp. Olive Oil, divided
1 lb. Boneless, Skinless Chicken Breast, cut into ¾-inch pieces
1 tsp. Salt, divided
1 tsp. Ground Pepper, divided
1 Yellow Onion, chopped
1 Yellow Onion, chopped
1 Yellow Onion, chopped
2 Medium Carrots, cut into ½-inch slices
1 stalk Celery, cut into ½-inch dice
3 cloves Garlic, minced
1 tsp. Dried Thyme
1 cup Pearl Barley
4 cups Chicken Broth (32 oz)
1 can (14.5 oz) Petite Diced Tomatoes
¼ cup Minced Flat-leaf Parsley

Instructions

Cook the Chicken: Heat 2 tsp. of olive oil in a large saucepan over medium-high heat. Add the chicken, ½ tsp. salt, and ½ tsp. ground pepper. Cook until the chicken is fully cooked, about 5 minutes, then transfer the chicken to a plate and keep warm.
Sauté the Vegetables: In the same saucepan, heat the remaining 2 tsp. of olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, and the remaining ½ tsp. salt and ½ tsp. ground pepper. Cook for 1 more minute.
Cook the Barley: Add the pearl barley, chicken broth, and diced tomatoes to the saucepan. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 50–60 minutes, until the barley is tender.
Combine and Serve: Stir the cooked chicken and minced parsley into the stew. Serve hot and enjoy!

Notes

Cook the Barley Thoroughly: Barley needs a good amount of time to cook, so make sure to simmer the stew for 50-60 minutes until the barley is tender for the best texture.
Season Gradually: Don’t add all the salt and pepper at once. Seasoning in stages will help you control the flavors and prevent over-seasoning.
Use Fresh Vegetables: Fresh carrots, celery, and onions will add more flavor and texture than frozen ones.
Let the Chicken Rest: After cooking the chicken, let it rest on the plate for a few minutes to lock in the juices and keep it moist.
Stir Occasionally: Stir the stew occasionally to make sure the barley cooks evenly and doesn’t stick to the bottom of the pan.

Keywords:Pioneer Woman Chicken Barley Stew

Pioneer Woman Gazpacho Recipe

Mohamed Shili — Tue, 04 Feb 2025 11:14:39 +0000

This easy and refreshing Pioneer Woman Gazpacho is the perfect cold soup for hot summer days. With a mix of fresh veggies like tomatoes, cucumber, and zucchini, it’s a quick, nutritious, and flavorful dish. You can easily customize it with your favorite garnishes, like creamy avocado and grilled shrimp, for extra deliciousness!

Ingredients Needed

2 cloves garlic, minced
1/2 red onion, diced (divided)
1 large cucumber, diced (divided)
5 Roma tomatoes, diced (divided)
1 zucchini, diced (divided)
2 stalks celery, diced (divided)
1 quart (4 cups) tomato juice (divided)
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 tbsp white sugar
6 dashes Tabasco sauce
1 dash salt (to taste)
1 dash black pepper (to taste)
Avocado, sour cream, cilantro, grilled shrimp, and grilled bread (for garnish)

How To Make Gazpacho Recipe

Blend the base: Combine the minced garlic, half of the red onion, half of the cucumber, half of the tomatoes, half of the zucchini, half of the celery, 2 cups of tomato juice, olive oil, red wine vinegar, sugar, Tabasco sauce, and a dash of salt in a food processor or blender. Pulse until the mixture is smooth with a speckled texture.
Add more veggies: Pour the blended mixture into a large bowl, then add the remaining tomato juice, and half of the remaining diced onion, cucumber, tomato, zucchini, and celery. Set the rest aside for garnish.
Adjust seasoning: Stir everything together and taste for seasoning, adding more salt if needed. Chill the soup for at least 2 hours to make sure it’s very cold.
Garnish and serve: Once chilled, stir the soup again, taste for seasoning, and adjust if necessary. Ladle the gazpacho into bowls, then garnish with the reserved diced vegetables, a slice of avocado, a dollop of sour cream, and cilantro. Top each bowl with grilled shrimp and serve with grilled slices of bread. Enjoy this refreshing summer dish!

Recipe Tips

Chill thoroughly: Make sure to chill the gazpacho for at least 2 hours to ensure it’s served cold. This helps the flavors come together and makes it extra refreshing.
Adjust seasoning to taste: Before serving, taste the soup and add more salt, pepper, or Tabasco if needed. The seasoning is key to getting the perfect flavor.
Use fresh ingredients: Fresh, ripe vegetables will give the soup its best taste and vibrant color. Try to use the freshest produce you can find.
Customize toppings: Add your favorite toppings, like grilled shrimp, avocado, or sour cream. This makes the dish even more delicious and personalized.
Serve with grilled bread: Grilled bread is a perfect accompaniment to the cold soup. It adds a crispy texture and makes the meal more satisfying.

How To Store & Reheat Leftovers

Refrigerate: Place leftovers gazpacho in the fridge. Store it in an airtight container for up to 3 days.
Reheating: Leftovers gazpacho is best served cold, so it’s not recommended to reheat. If you prefer it warm, gently heat it on the stove over low heat for about 5-10 minutes, but be careful not to overcook.

Nutrition Fact

Serving Size: 1 cup (227g)

Calories: 100
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Potassium: 500mg
Total Carbohydrate: 12g
Dietary Fiber: 2g
Sugars: 6g
Protein: 2g

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Gazpacho Recipe

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman Gazpacho Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings: 4 minutesCalories:100 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 cloves garlic, minced
1/2 red onion, diced (divided)
1 large cucumber, diced (divided)
5 Roma tomatoes, diced (divided)
1 zucchini, diced (divided)
2 stalks celery, diced (divided)
1 quart (4 cups) tomato juice (divided)
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 tbsp white sugar
6 dashes Tabasco sauce
1 dash salt (to taste)
1 dash black pepper (to taste)
Avocado, sour cream, cilantro, grilled shrimp, and grilled bread (for garnish)

Instructions

Blend the base: Combine the minced garlic, half of the red onion, half of the cucumber, half of the tomatoes, half of the zucchini, half of the celery, 2 cups of tomato juice, olive oil, red wine vinegar, sugar, Tabasco sauce, and a dash of salt in a food processor or blender. Pulse until the mixture is smooth with a speckled texture.
Add more veggies: Pour the blended mixture into a large bowl, then add the remaining tomato juice, and half of the remaining diced onion, cucumber, tomato, zucchini, and celery. Set the rest aside for garnish.
Adjust seasoning: Stir everything together and taste for seasoning, adding more salt if needed. Chill the soup for at least 2 hours to make sure it’s very cold.
Garnish and serve: Once chilled, stir the soup again, taste for seasoning, and adjust if necessary. Ladle the gazpacho into bowls, then garnish with the reserved diced vegetables, a slice of avocado, a dollop of sour cream, and cilantro. Top each bowl with grilled shrimp and serve with grilled slices of bread. Enjoy this refreshing summer dish!

Notes

Chill thoroughly: Make sure to chill the gazpacho for at least 2 hours to ensure it’s served cold. This helps the flavors come together and makes it extra refreshing.
Adjust seasoning to taste: Before serving, taste the soup and add more salt, pepper, or Tabasco if needed. The seasoning is key to getting the perfect flavor.
Use fresh ingredients: Fresh, ripe vegetables will give the soup its best taste and vibrant color. Try to use the freshest produce you can find.
Customize toppings: Add your favorite toppings, like grilled shrimp, avocado, or sour cream. This makes the dish even more delicious and personalized.
Serve with grilled bread: Grilled bread is a perfect accompaniment to the cold soup. It adds a crispy texture and makes the meal more satisfying.

Keywords:Pioneer Woman Gazpacho Recipe

Pioneer Woman Instant Pot French Onion Soup

Mohamed Shili — Tue, 04 Feb 2025 10:55:10 +0000

This easy and delicious Pioneer Woman Instant Pot French Onion Soup is creamy, hot, and perfect for a cozy meal. Made with simple ingredients like onions, garlic, and cheese, it’s a quick and satisfying dish. The crispy mustard croûtes on top make it extra special,your family will love it!

Ingredients Needed

2 Tbsp. butter (1/4 stick)
2 Tbsp. olive oil
3 lb. yellow onions, thinly sliced
3 cloves garlic, chopped
1 Tbsp. granulated sugar
6 sprigs of thyme, plus more leaves for garnish
3 Tbsp. all-purpose flour
1/2 cup dry white wine
6 cups beef stock (48 oz)
2 Tbsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground black pepper, plus more for serving
1 bay leaf
6 slices French bread, lightly toasted
1 Tbsp. Dijon mustard
8 oz. shredded Gruyere or Swiss cheese

How To Make Instant Pot French Onion Soup

Saute the Onions: Add the butter and olive oil to the Instant Pot. Set to SAUTE and melt the butter. Once melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the pot, lock the lid, and seal the steam release valve. Set to HIGH PRESSURE for 5 minutes. When done, manually release the pressure and carefully remove the lid.
Cook the Onions: Add the thyme sprigs. Set to SAUTE again and cook for 18-20 minutes, stirring occasionally, until the onions turn light golden. Mix the flour and white wine in a small bowl, then add it to the pot. Cook for 1-2 minutes, stirring frequently.
Add Broth and Seasonings: Stir in the beef stock, Worcestershire sauce, salt, pepper, and bay leaf. Lock the lid, seal the steam release valve, and set to HIGH PRESSURE for 5 more minutes. Once the timer goes off, manually release the pressure and remove the lid. Discard the bay leaf and thyme sprigs.
Prepare the Bread: Preheat your broiler to high heat. Spread the Dijon mustard evenly over each slice of toasted French bread.
Assemble and Broil: Spoon the soup into 6 individual ovenproof ramekins. Place a slice of mustard-coated bread on top of each ramekin and sprinkle the shredded cheese evenly over each. Arrange the ramekins on a baking sheet and broil for 1-2 minutes until the cheese is melted and lightly browned.
Serve: Garnish with fresh thyme leaves and additional black pepper. Serve hot and enjoy!

Pioneer Woman Instant Pot French Onion Soup

Recipe Tips

Don’t overcook the onions while sautéing. You want them golden, not mushy.
Use a good quality beef stock for a richer flavor.
Toast the bread lightly before adding it to the soup to avoid it getting soggy.
Add extra thyme as a garnish for an extra burst of flavor.
Broil the cheese until it’s golden brown, not just melted, for the perfect texture.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers instant pot french onion soup in an airtight container in the fridge for up to 3 days.
Freeze: Transfer leftovers instant pot french onion soup to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove.
Reheating: Reheat leftovers instant pot french onion soup on the stove over low heat for about 10-15 minutes, stirring occasionally, until hot. Toast fresh croûtes to serve on top.

Nutrition Fact

Serving Size: 1 serving (approximately 1 cup)

Calories: 277
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 394mg
Potassium: 374mg
Total Carbohydrate: 33g
Dietary Fiber: 3g
Sugars: 10g
Protein: 11g

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Instant Pot French Onion Soup

Author: Mohamed Shili Cooking Method:Pressure Cooking Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman Instant Pot French Onion Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 5 minutesServings: 45 minutesCalories:277 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 Tbsp. butter (1/4 stick)
2 Tbsp. olive oil
3 lb. yellow onions, thinly sliced
3 cloves garlic, chopped
1 Tbsp. granulated sugar
6 sprigs of thyme, plus more leaves for garnish
3 Tbsp. all-purpose flour
1/2 cup dry white wine
6 cups beef stock (48 oz)
2 Tbsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground black pepper, plus more for serving
1 bay leaf
6 slices French bread, lightly toasted
1 Tbsp. Dijon mustard
8 oz. shredded Gruyere or Swiss cheese

Instructions

Saute the Onions: Add the butter and olive oil to the Instant Pot. Set to SAUTE and melt the butter. Once melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the pot, lock the lid, and seal the steam release valve. Set to HIGH PRESSURE for 5 minutes. When done, manually release the pressure and carefully remove the lid.
Cook the Onions: Add the thyme sprigs. Set to SAUTE again and cook for 18-20 minutes, stirring occasionally, until the onions turn light golden. Mix the flour and white wine in a small bowl, then add it to the pot. Cook for 1-2 minutes, stirring frequently.
Add Broth and Seasonings: Stir in the beef stock, Worcestershire sauce, salt, pepper, and bay leaf. Lock the lid, seal the steam release valve, and set to HIGH PRESSURE for 5 more minutes. Once the timer goes off, manually release the pressure and remove the lid. Discard the bay leaf and thyme sprigs.
Prepare the Bread: Preheat your broiler to high heat. Spread the Dijon mustard evenly over each slice of toasted French bread.
Assemble and Broil: Spoon the soup into 6 individual ovenproof ramekins. Place a slice of mustard-coated bread on top of each ramekin and sprinkle the shredded cheese evenly over each. Arrange the ramekins on a baking sheet and broil for 1-2 minutes until the cheese is melted and lightly browned.
Serve: Garnish with fresh thyme leaves and additional black pepper. Serve hot and enjoy!

Notes

Don’t overcook the onions while sautéing. You want them golden, not mushy.
Use a good quality beef stock for a richer flavor.
Toast the bread lightly before adding it to the soup to avoid it getting soggy.
Add extra thyme as a garnish for an extra burst of flavor.
Broil the cheese until it’s golden brown, not just melted, for the perfect texture.

Keywords:Pioneer Woman Instant Pot French Onion Soup

Pioneer Woman Roasted Chicken Matzo Ball Soup

Mohamed Shili — Tue, 04 Feb 2025 10:36:44 +0000

This delicious Pioneer Woman Roasted Chicken Matzo Ball Soup is warm, comforting, and full of rich flavors. It’s an easy homemade soup with fluffy matzo balls, tender roasted chicken, and a flavorful broth. You can make it with simple pantry ingredients, and it’s perfect for a cozy family meal or a hearty holiday dish.

Ingredients Needed

For the Matzo Balls:
2 cups matzo meal
1/2 cup schmaltz (chicken fat), melted
2 tablespoons fresh dill, minced
2 teaspoons kosher salt (plus more as needed)
6 large eggs, beaten
2/3 cup seltzer water
For the Soup:
2 pounds bone-in, skin-on chicken legs (about 4 medium)
1 pound carrots (about 4 medium), scr믭 and cut into 1-inch pieces
1 pound parsnips (about 4 large), scr믭 and cut into 1-inch pieces
1 medium yellow onion, diced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
8 cups chicken stock
4 cups water
1/4 cup fresh dill, minced
1 teaspoon finely grated lemon zest

How To Make Roasted Chicken Matzo Ball Soup

Prepare the Matzo Ball Dough: In a large bowl, mix the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Stir in the seltzer water until fully incorporated. Cover and refrigerate for 1 hour.
Cook the Matzo Balls: Bring a large pot of salted water to a boil. Using wet hands, roll the chilled matzo mixture into 1/4-cup-sized balls (about 14 balls). Gently add them to the boiling water, reduce the heat to a simmer, cover, and cook for 1 hour. Remove from heat and let sit for 15 minutes. Keep warm until the soup is ready.
Roast the Chicken and Vegetables: Preheat oven to 450°F. On a sheet pan, toss the chicken legs, carrots, parsnips, onion, olive oil, salt, and pepper. Arrange the chicken skin-side up and roast for 30 minutes, until golden brown.
Simmer the Soup: Transfer the roasted chicken and vegetables to a large pot. Add the chicken stock and 4 cups of water. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 30 minutes. Skim off any fat from the top and discard.
Shred the Chicken: Remove the chicken legs from the pot and let them cool slightly. Shred the meat with two forks, discarding the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup. Taste and adjust seasoning with salt and pepper.
Serve: Use a slotted spoon to transfer the matzo balls into serving bowls. Ladle the hot soup over the matzo balls and serve immediately.

Recipe Tips

Use Seltzer for Light Matzo Balls: The bubbles in seltzer water make the matzo balls softer and fluffier. Don’t skip this ingredient!
Chill the Dough: Let the matzo dough rest in the fridge for at least 1 hour to help it firm up and hold its shape when cooking.
Roast the Chicken for More Flavor: Roasting brings out a deep, rich taste in the broth. Don’t just boil raw chicken—this extra step makes a big difference!
Skim Off Fat from the Broth: After simmering, remove excess fat from the top for a cleaner, lighter soup.
Shred Chicken While Warm: It’s easier to pull the chicken into tender pieces while it’s still warm.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers roasted chicken matzo ball soup in an airtight container in the fridge for up to 4 days. Keep the matzo balls separate in their own container with some broth to prevent them from drying out.
Freeze: Pour the cooled soup (without the matzo balls) into freezer-safe containers and freeze for up to 3 months. Matzo balls don’t freeze well because they can become too soft. Thaw the soup in the fridge overnight before reheating.
Reheating: Heat leftovers roasted chicken matzo ball soup on the stove over medium heat for 10–15 minutes until hot. Warm matzo balls in the broth for a few minutes before serving. Avoid boiling to keep them soft.

Nutrition fact

Per Serving, Serves 8

Calories: 658
Fat: 41 g
Saturated Fat: 11 g
Trans Fat: 0 g
Cholesterol: 263 mg
Sodium: 1326 mg
Carbohydrates: 33 g
Fiber: 5 g
Sugar: 10 g
Protein: 32 g
Calcium: 92 mg
Iron: 3 mg
Potassium: 990 mg

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Roasted Chicken Matzo Ball Soup

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman Roasted Chicken Matzo Ball Soup

Difficulty:BeginnerPrep time:1 hour 15 minutesCook time:1 hour 30 minutesTotal time:2 hours 45 minutesServings: 8 minutesCalories:658 kcal Best Season:Suitable throughout the year

Description

Ingredients

For the Matzo Balls:
2 cups matzo meal
1/2 cup schmaltz (chicken fat), melted
2 tablespoons fresh dill, minced
2 teaspoons kosher salt (plus more as needed)
6 large eggs, beaten
2/3 cup seltzer water
For the Soup:
2 pounds bone-in, skin-on chicken legs (about 4 medium)
1 pound carrots (about 4 medium), scr믭 and cut into 1-inch pieces
1 pound parsnips (about 4 large), scr믭 and cut into 1-inch pieces
1 medium yellow onion, diced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
8 cups chicken stock
4 cups water
1/4 cup fresh dill, minced
1 teaspoon finely grated lemon zest

Instructions

Prepare the Matzo Ball Dough: In a large bowl, mix the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Stir in the seltzer water until fully incorporated. Cover and refrigerate for 1 hour.
Cook the Matzo Balls: Bring a large pot of salted water to a boil. Using wet hands, roll the chilled matzo mixture into 1/4-cup-sized balls (about 14 balls). Gently add them to the boiling water, reduce the heat to a simmer, cover, and cook for 1 hour. Remove from heat and let sit for 15 minutes. Keep warm until the soup is ready.
Roast the Chicken and Vegetables: Preheat oven to 450°F. On a sheet pan, toss the chicken legs, carrots, parsnips, onion, olive oil, salt, and pepper. Arrange the chicken skin-side up and roast for 30 minutes, until golden brown.
Simmer the Soup: Transfer the roasted chicken and vegetables to a large pot. Add the chicken stock and 4 cups of water. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 30 minutes. Skim off any fat from the top and discard.
Shred the Chicken: Remove the chicken legs from the pot and let them cool slightly. Shred the meat with two forks, discarding the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup. Taste and adjust seasoning with salt and pepper.
Serve: Use a slotted spoon to transfer the matzo balls into serving bowls. Ladle the hot soup over the matzo balls and serve immediately.

Notes

Use Seltzer for Light Matzo Balls: The bubbles in seltzer water make the matzo balls softer and fluffier. Don’t skip this ingredient!
Chill the Dough: Let the matzo dough rest in the fridge for at least 1 hour to help it firm up and hold its shape when cooking.
Roast the Chicken for More Flavor: Roasting brings out a deep, rich taste in the broth. Don’t just boil raw chicken—this extra step makes a big difference!
Skim Off Fat from the Broth: After simmering, remove excess fat from the top for a cleaner, lighter soup.
Shred Chicken While Warm: It’s easier to pull the chicken into tender pieces while it’s still warm.

Keywords:Pioneer Woman Roasted Chicken Matzo Ball Soup

Pioneer Woman Texas Chicken Chowder

Mohamed Shili — Tue, 04 Feb 2025 09:15:49 +0000

This delicious Pioneer Woman Texas Chicken Chowder is a creamy, hearty, and easy-to-make meal that’s perfect for a cozy dinner. Packed with tender potatoes, shredded rotisserie chicken, and topped with melted cheddar, it’s a comforting, flavorful soup that you can customize with your favorite toppings.

Ingredients Needed

2 Tbsp Olive Oil
2 Yellow Onions, Chopped
2 Tbsp Butter
2 cans (4 oz each) Chopped Green Chiles
3 Tbsp All-Purpose Flour
2 tsp Kosher Salt
2 1/2 tsp Chile Powder (such as Ancho)
1 1/2 tsp Ground Cumin
1/2 tsp Ground Red Pepper
6 cups Chicken Stock or Bone Broth
3 lbs (or more) Russet Potatoes, Peeled and Cut into Bite-sized Chunks
4 cups Shredded Rotisserie Chicken
2 cans (15 oz each) Black Beans, Rinsed and Drained
2 cups Frozen Corn Kernels
8 oz Sharp Cheddar Cheese, Grated
Freshly Cracked Black Pepper
Toppings: Avocado, Sour Cream, Sliced Jalapenos, Fresh Pico de Gallo, and Lime Wedges

How To Make Texas Chicken Chowder

Sauté the Onions: Heat olive oil in a large Dutch oven or stockpot until shimmering. Add chopped onions and cook for 8–10 minutes, or until softened.
Add Butter and Chiles: Stir in butter and green chiles. Once the butter melts, add flour, kosher salt, chile powder, cumin, and ground red pepper. Stir constantly for about 2 minutes until fragrant.
Simmer the Potatoes: Add chicken stock and potatoes, bringing it to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Blend the Soup: Use a slotted spoon to remove about 3 cups of the cooked potatoes (along with some onions and chiles) and set aside. Blend the remaining soup with an immersion blender, or transfer in batches to a blender until smooth.
Finish the Chowder: Return the reserved potatoes to the soup, and add shredded chicken, black beans, and corn. Cook until everything is heated through. Stir in the grated cheddar cheese until it melts completely. Season with freshly cracked black pepper and additional salt if needed.
Serve: Serve the chowder with avocado, sour cream, sliced jalapenos, fresh pico de gallo, and a squeeze of lime for the perfect finishing touch.

Pioneer Woman Texas Chicken Chowder

Recipe Tips

Don’t Overcook the Potatoes: Make sure to simmer the potatoes just until they’re tender. Overcooking can turn them mushy, affecting the soup’s texture.
Use Rotisserie Chicken for Extra Flavor: Using rotisserie chicken saves time and adds great flavor to the chowder. You can also use leftover chicken from another meal.
Adjust Spice Levels: If you prefer a milder soup, reduce the amount of chile powder and red pepper. You can always add more spice later.
Make It Thicker: If you want a thicker chowder, blend more of the potatoes into the soup. This adds creaminess without extra cream.
Toppings Are Key: Don’t skip the toppings! Fresh avocado, sour cream, and pico de gallo add a refreshing contrast to the warm, creamy soup.

How To Store & Reheat Leftovers

Refrigerate: Store leftover Texas Chicken Chowder in an airtight container in the refrigerator. It will keep for up to 3 days.
Freeze: If you want to freeze leftover Texas Chicken Chowder, follow the same cooling process and store it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and heat it up on the stove.
Reheating: Reheat leftover Texas Chicken Chowderon the stove over medium heat for about 10-15 minutes, stirring occasionally, until heated through. You can also microwave it for 2-3 minutes, stirring halfway through, depending on your microwave’s power.

Nutrition fact

Serving Size: 1 cup (245g)

Calories: 220
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 866.6mg
Potassium: 500mg
Total Carbohydrate: 22.1g
Dietary Fiber: 1.8g
Sugars: 7.7g
Protein: 30.5g

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Texas Chicken Chowder

Author: Mohamed Shili Cooking Method:Simmering Cuisine:American Courses:Soups Recipe Keys: P Pioneer Woman Texas Chicken Chowder

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 10 minutesTotal time: 50 minutesServings:8 servingsCalories:220 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 Tbsp Olive Oil
2 Yellow Onions, Chopped
2 Tbsp Butter
2 cans (4 oz each) Chopped Green Chiles
3 Tbsp All-Purpose Flour
2 tsp Kosher Salt
2 1/2 tsp Chile Powder (such as Ancho)
1 1/2 tsp Ground Cumin
1/2 tsp Ground Red Pepper
6 cups Chicken Stock or Bone Broth
3 lbs (or more) Russet Potatoes, Peeled and Cut into Bite-sized Chunks
4 cups Shredded Rotisserie Chicken
2 cans (15 oz each) Black Beans, Rinsed and Drained
2 cups Frozen Corn Kernels
8 oz Sharp Cheddar Cheese, Grated
Freshly Cracked Black Pepper
Toppings: Avocado, Sour Cream, Sliced Jalapenos, Fresh Pico de Gallo, and Lime Wedges

Instructions

Sauté the Onions: Heat olive oil in a large Dutch oven or stockpot until shimmering. Add chopped onions and cook for 8–10 minutes, or until softened.
Add Butter and Chiles: Stir in butter and green chiles. Once the butter melts, add flour, kosher salt, chile powder, cumin, and ground red pepper. Stir constantly for about 2 minutes until fragrant.
Simmer the Potatoes: Add chicken stock and potatoes, bringing it to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Blend the Soup: Use a slotted spoon to remove about 3 cups of the cooked potatoes (along with some onions and chiles) and set aside. Blend the remaining soup with an immersion blender, or transfer in batches to a blender until smooth.
Finish the Chowder: Return the reserved potatoes to the soup, and add shredded chicken, black beans, and corn. Cook until everything is heated through. Stir in the grated cheddar cheese until it melts completely. Season with freshly cracked black pepper and additional salt if needed.
Serve: Serve the chowder with avocado, sour cream, sliced jalapenos, fresh pico de gallo, and a squeeze of lime for the perfect finishing touch.

Notes

Don’t Overcook the Potatoes: Make sure to simmer the potatoes just until they’re tender. Overcooking can turn them mushy, affecting the soup’s texture.
Use Rotisserie Chicken for Extra Flavor: Using rotisserie chicken saves time and adds great flavor to the chowder. You can also use leftover chicken from another meal.
Adjust Spice Levels: If you prefer a milder soup, reduce the amount of chile powder and red pepper. You can always add more spice later.
Make It Thicker: If you want a thicker chowder, blend more of the potatoes into the soup. This adds creaminess without extra cream.
Toppings Are Key: Don’t skip the toppings! Fresh avocado, sour cream, and pico de gallo add a refreshing contrast to the warm, creamy soup.

Keywords:Pioneer Woman Texas Chicken Chowder

Pioneer Woman Instant Pot Taco Soup

Mohamed Shili — Mon, 03 Feb 2025 15:58:54 +0000

This easy Pioneer Woman Instant Pot Taco Soup is a quick, hearty, and flavorful meal perfect for busy nights. Packed with creamy beans, tender beef, and fire-roasted corn, it’s a simple dish that can be made with common pantry ingredients. Top with crispy tortilla chips for extra crunch!

Ingredients Needed

1 Tbsp olive oil
1 1/2 lbs ground beef
3 garlic cloves, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
1 oz packet taco seasoning
2 tsp chili powder
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) low-sodium chicken broth
1 can (10 oz) diced tomatoes and green chiles
1 can (8 oz) tomato sauce
1 bag (16 oz) frozen fire-roasted corn
Kosher salt, to taste
Toppings: Sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips

How To Make Instant Pot Taco Soup

Cook the Beef: Heat the olive oil in a 6- or 8-quart Instant Pot on the sauté setting (high). Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes.
Add Vegetables and Spices: Add the chopped garlic, onion, and bell pepper to the pot. Stir occasionally, cooking until the vegetables soften, about 3 minutes. Then add the taco seasoning, chili powder, and ground cumin, and stir to combine.
Add the Rest of the Ingredients: Stir in the black beans, chicken broth, diced tomatoes with green chiles, tomato sauce, fire-roasted corn, and 1 cup of water. Mix well to combine.
Pressure Cook: Lock the lid on the Instant Pot and set it to pressure-cook on high for 10 minutes, ensuring the steam valve is set to sealing. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting to release the remaining pressure.
Taste and Serve: Taste the soup and adjust the seasoning with salt as needed. Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips.

Recipe Tips

Use Lean Ground Beef: For a healthier version of this taco soup, opt for lean ground beef to reduce the fat content while still keeping the flavor rich.
Rinse the Beans: Always rinse canned beans before adding them to your soup to remove excess salt and improve the taste.
Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or taco seasoning. You can also use mild diced tomatoes if you don’t want too much heat.
Add More Veggies: Feel free to toss in extra vegetables like zucchini or carrots to boost the nutrition and add more texture to the soup.
Let it Rest: Allow the soup to sit for a few minutes after pressure cooking. This lets the flavors meld together for a richer taste.

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Instant Pot Taco Soup

Author: Mohamed Shili Cooking Method:Pressure Cooking Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman Instant Pot Taco Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings: 6 minutesCalories:125 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 Tbsp olive oil
1 1/2 lbs ground beef
3 garlic cloves, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
1 oz packet taco seasoning
2 tsp chili powder
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) low-sodium chicken broth
1 can (10 oz) diced tomatoes and green chiles
1 can (8 oz) tomato sauce
1 bag (16 oz) frozen fire-roasted corn
Kosher salt, to taste
Toppings: Sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips

Instructions

Cook the Beef: Heat the olive oil in a 6- or 8-quart Instant Pot on the sauté setting (high). Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes.
Add Vegetables and Spices: Add the chopped garlic, onion, and bell pepper to the pot. Stir occasionally, cooking until the vegetables soften, about 3 minutes. Then add the taco seasoning, chili powder, and ground cumin, and stir to combine.
Add the Rest of the Ingredients: Stir in the black beans, chicken broth, diced tomatoes with green chiles, tomato sauce, fire-roasted corn, and 1 cup of water. Mix well to combine.
Pressure Cook: Lock the lid on the Instant Pot and set it to pressure-cook on high for 10 minutes, ensuring the steam valve is set to sealing. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to venting to release the remaining pressure.
Taste and Serve: Taste the soup and adjust the seasoning with salt as needed. Ladle the soup into bowls and top with sour cream, shredded cheddar cheese, sliced scallions, and broken tortilla chips.

Notes

Use Lean Ground Beef: For a healthier version of this taco soup, opt for lean ground beef to reduce the fat content while still keeping the flavor rich.
Rinse the Beans: Always rinse canned beans before adding them to your soup to remove excess salt and improve the taste.
Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or taco seasoning. You can also use mild diced tomatoes if you don’t want too much heat.
Add More Veggies: Feel free to toss in extra vegetables like zucchini or carrots to boost the nutrition and add more texture to the soup.
Let it Rest: Allow the soup to sit for a few minutes after pressure cooking. This lets the flavors meld together for a richer taste.

Keywords:Pioneer Woman Instant Pot Taco Soup

Pioneer Woman White Bean and Kale Soup

Mohamed Shili — Mon, 03 Feb 2025 15:32:37 +0000

This easy White Bean and Kale Soup is a warm, healthy, and comforting meal packed with protein and fiber. It’s perfect for a quick weeknight dinner or meal prep. Made with simple pantry ingredients, this soup is flexible,you can use any beans or greens you have on hand. A splash of lime adds a fresh, bright flavor!

Ingredients Needed

1 large red onion (about 1 ¼ cups), diced
4 celery stalks (about 1 ½ cups), diced
1 large carrot or 2 medium carrots (about 1 ½ cups), diced
5 garlic cloves (about 4 teaspoons), minced
1 can (14 oz) diced tomatoes
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian seasoning (or 1 teaspoon each of dried oregano, dried parsley, and dried basil)
2 cans (15 oz each) white kidney beans, drained and rinsed
4 cups vegetable broth
2 cups kale, finely chopped
Juice of 2 limes (about 1–2 tablespoons)

How To Make White Bean and Kale Soup

Prepare the slow cooker: Turn your slow cooker on warm and line it with a Reynolds Kitchens Slow Cooker Liner for easy cleanup.
Add ingredients: Into the slow cooker, add the onion, celery, carrots, garlic, diced tomatoes, salt, pepper, Italian seasoning, white beans, and vegetable broth. Stir everything together.
Set and cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours. If cooking on high, check the soup in the last 30 minutes. If cooking on low, check during the last hour.
Stir in kale and lime juice: Once cooking time is up, add the chopped kale and lime juice. Stir well and let it cook for another 5 minutes until the kale softens.
Serve and enjoy! Ladle the soup into bowls and enjoy it warm. Serve with crusty bread or a fresh salad for a complete meal.

Recipe Tips

Sauté for more flavor: Cook the onions, garlic, celery, and carrots in a little oil before adding them to the slow cooker for a richer taste.
Use fresh kale last: Add the kale in the final 5 minutes of cooking to keep it bright and slightly crisp.
Adjust thickness: Blend a cup of the soup and mix it back in for a thicker, creamier texture.
Boost the protein: Add cooked chicken, sausage, or even quinoa for a heartier meal.
Balance the seasoning: If the soup tastes bland, add a little more salt, black pepper, or a pinch of red pepper flakes for a kick.

How To Store & Reheat Leftovers

Refrigerate: Put leftovers white bean and kale soup in a container and refrigerating it. It will last for about 4 days.
Freeze: freeze leftovers white bean and kale soup in a safe container for up to 3 months. To thaw, place it in the fridge overnight or heat it on the stove.
Reheating: Reheat leftovers white bean and kale soup in the microwave for 2–3 minutes, stirring halfway through, or on the stove over low heat for about 5–7 minutes, until hot. Add a splash of broth or water if the soup is too thick.

Pioneer Woman Recipes

Print Recipe

Pioneer Woman White Bean and Kale Soup

Author: Mohamed Shili Cooking Method:Slow Cooking Cuisine:American Courses:Soup Recipe Keys: P Pioneer Woman White Bean and Kale Soup

Difficulty:BeginnerPrep time: 10 minutesCook time:3 hours Total time:3 hours 10 minutesServings: 6 minutesCalories:110 kcal Best Season:Suitable throughout the year

Description

Ingredients

1 large red onion (about 1 ¼ cups), diced
4 celery stalks (about 1 ½ cups), diced
1 large carrot or 2 medium carrots (about 1 ½ cups), diced
5 garlic cloves (about 4 teaspoons), minced
1 can (14 oz) diced tomatoes
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian seasoning (or 1 teaspoon each of dried oregano, dried parsley, and dried basil)
2 cans (15 oz each) white kidney beans, drained and rinsed
4 cups vegetable broth
2 cups kale, finely chopped
Juice of 2 limes (about 1–2 tablespoons)

Instructions

Prepare the slow cooker: Turn your slow cooker on warm and line it with a Reynolds Kitchens Slow Cooker Liner for easy cleanup.
Add ingredients: Into the slow cooker, add the onion, celery, carrots, garlic, diced tomatoes, salt, pepper, Italian seasoning, white beans, and vegetable broth. Stir everything together.
Set and cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours. If cooking on high, check the soup in the last 30 minutes. If cooking on low, check during the last hour.
Stir in kale and lime juice: Once cooking time is up, add the chopped kale and lime juice. Stir well and let it cook for another 5 minutes until the kale softens.
Serve and enjoy! Ladle the soup into bowls and enjoy it warm. Serve with crusty bread or a fresh salad for a complete meal.

Notes

Sauté for more flavor: Cook the onions, garlic, celery, and carrots in a little oil before adding them to the slow cooker for a richer taste.
Use fresh kale last: Add the kale in the final 5 minutes of cooking to keep it bright and slightly crisp.
Adjust thickness: Blend a cup of the soup and mix it back in for a thicker, creamier texture.
Boost the protein: Add cooked chicken, sausage, or even quinoa for a heartier meal.
Balance the seasoning: If the soup tastes bland, add a little more salt, black pepper, or a pinch of red pepper flakes for a kick.

Keywords:Pioneer Woman White Bean and Kale Soup