Peas and Chicken Soup is a simple soup, comforting and quite easy to make. My family enjoyed it ever so often and I know yours will as well.

As the morning was quite foggy and the sun was peaking through, I sat down with my coffee and started brainstorming recipes.

I was thinking about the recipes that could help the sick from the cold this winter season.

It has been proven that Chicken noodle soup got healing properties. However, I wanted to make something more satisfying, rich and tasty.

There is nothing more comforting than a bowl of homemade soup on a cold day.

It is inexpensive and cooking is fairly simple. Not to mention full of good stuff to comfort you at the time of need of comfort.

I made this delicious soup the other day and the full pot was actually gone for lunch.

That’s what I love to see, not wasted food. My hubby grabbed a ladle and had one more bowl.

The taste is fantastic; not bland at all, so it does have a flavor and pretty good one.

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Furthermore, in case if you do happen to have loved one that is sick, why don’t you try making this soup? You will be amazed at how delicious it is.

If you get inspired and make my simple Peas and Chicken Soup recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Serves 4

Peas and Chicken Soup

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A tasty recipe for comforting Peas and Chicken Soup.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 tsp. Oil
• 1/4 Yellow Onion chopped
• 2 Garlic Cloves minced
• 2 cups of Peas frozen
• 2 Cups Chicken Broth
• 1 Cup water more if needed
• 1 Chicken Breast /if frozen slightly defrost
• 1-2 Dry Bay Leaf
• 1 Chicken Bullion
• 1/2 inch Ginger chopped
• 1 Carrot medium size/julienne or cut into smaller cubes
• 2 Potatoes peeled and cut into larger cubes
• Salt and Pepper to taste

Garnish:

• Parsley
• Red Chili Flakes

Instructions

1. In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
2. Add Chicken broth, water, bay leaf/s and chicken breast(you may cut the chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
3. At this point drop in Bullion, ginger, carrot, and potato; season it with salt and pepper and let it cook until chicken is cooked through and potatoes are tender about 25-30 minutes.
4. Discard bay leaf, garnish with parsley and red chili flakes. Serve with rice on the side or bread.

Notes

If you wish to add mushrooms perhaps or extra veggies the taste will not go bad. A little bit of heat goes a long way, so I do recommend a pinch of red chili flakes, or cayenne pepper in the serving bowl.

Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked. Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian

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With Parmesan-Garlic Croutons Recipe.

Is there anything better in the Fall time than wrapping your hands around a nice bowl of soup, especially with freshly made crunchy Parmesan garlic baked croutons?

I love this time of the year just because of that reason. Unfortunately, other than falling leaves and a few days of rain there is not much of Autumn weather around here. The nights are cozy and crisp and perfect for this kind of soup.

CLICK HERE AND GET A RECIPE FOR TASTY, SAVOURY FLOURLESS POTATO WAFFLES

So, this season as well as upcoming winter, I will share a handful of delicious soup recipes. Are you with me on that one?

For this Tomato Soup, I had more than a few taste testers, and everybody had a chance to try and tell me their own opinions.

My kids tried it and my Anna loved it. However, my boys are running far away from even tasting it. They just do not like tomatoes at all.

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However the majority of my taste testers really loved it, so I am sharing this simple homemade recipe with all of you.

If you ask me, I love tomatoes and could eat organic from my neighbor’s garden like an apple.

I absolutely love my neighbor’s tomatoes and I only wish that next summer mine come out like from his garden.

The only tomatoes that I don’t like are when it’s cooked and you leave it chunky.

There is no way that I would eat it, that goes for onions, too. I really love eating it, but I can’t stand seeing floating in my soup or stew.

Yield: Serves 4

Roasted Tomato Soup

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Easy and tasty Roasted Tomato Soup with Parmesan-Garlic Croutons recipe or you may use my recipe for GF Potato Savory Waffles.

Prep Time 15 minutes

Cook Time 15 minutes

Roasting Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 lbs Roma Tomatoes halved/stem and ends removed
• 1 medium onion peeled/halved
• 5 garlic cloves peeled
• 2 Tbs. Olive Oil
• Salt and Ground Black Pepper to taste
• 2 Sprigs Rosemary fresh
• 1 Sprigs Thyme fresh
• 4 cups Vegetable stock/or chicken
• 1/2 Cup Tomato Sauce/no sodium
• 1 tbsp. Tomato paste
• Salt and Pepper to taste
• Parmesan-Garlic Croutons:
• 2 cups Whole Wheat toast/bread cubed
• 2 Tbs. Olive oil
• 1/4 tsp. Salt
• 1/4 tsp. Pepper
• Garlic Powder
• 2 Tbs. Parmesan Cheese Or vegan Parmesan-style Cheese

Instructions

1. Preheat the oven at 450 degrees Fahrenheit. On a large baking sheet, toss halved tomatoes, halved onion, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into a single layer, putting tomatoes cut side up. Roast them for about 40 minutes in preheated oven, or until everything is soft.
2. To make croutons, reduce the oven to 350 degrees Fahrenheit and toss the cubed bread on the baking pan/sheet, seasoning it with olive oil, garlic powder, salt, and pepper. Bake for about 20 minutes, take out, sprinkle with the cheese, return in the oven and bake for next 5 minutes.
3. Finish the soup while croutons are baking. In several batches in a blender, food processor, or use hand blender; puree the vegetables adding stock little bits at the time. Put the pureed vegetables in the large saucepan and bring to boil over high heat.
4. Add Tomato Sauce and tomato paste, season to taste with salt and pepper and turn down the heat on low. Simmer for 15 minutes with occasional stirring.
5. Serve hot and garnish with croutons and perhaps some more herbs or chopped scallions.

Notes

I believe any tomatoes would do for this soup, and the juicier the better-my opinion! Toast bread for croutons or sour bread, cubed would work perfectly too.

Tomato paste and tomato puree are two different things. Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country.

Besides these amazing Croutons, you may serve this soup with my easy and tasty savoury potato waffles. They go so well with soups like this one.

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I love soups, but the cream of mushroom is my favourite soup ever since I was a child.

Well, I have been so busy lately and pretty much feeling exhausted. So, pipping hot soup sounded pretty amazing at the moment.

Plus, it was raining for five straight days last week and it was necessary to comfort. I am not a fan of summer, especially the peak of the summer season.

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Do you have a favourite soup? Maybe a dish that you love and eat when you feel blue or tired?

I sure do and trust me there are too many to count.

This is what I was humbly craving for the last several days and finally had a chance to make it.

It was pure comfort and each spoon felt like a stress reliever in a true form.

I typically tend to add a bit more ground black pepper, but do not worry, I did not add my real preference amount in this recipe.

I will intentionally leave that to you to decide what is right for your taste buds.Since nobody was home, I had time to relax and enjoy a full bowl of hearty soup and some couch TV time afterwards.

To be honest, that is most definitely my kind of night. Not too fancy, but I would not change it for anything. I am pretty low maintenance gal.

Sometimes, we dearly need a moment just for yourself, am I right?

Well, there is nothing better when those moments include tasty comforting soup and some mindless tv.

If you get inspired and make Cream of Mushroom Soup using my recipe, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much for all your continued support.

Yield: Serves 4

Cream of Mushroom Soup

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Prep Time 10 minutes

Cook Time 15 minutes

Making Mushroom Stock Time 15 minutes

Total Time 40 minutes

Ingredients

• 1 cup fresh shiitake mushrooms
• 1 cup fresh portobello mushrooms
• 1 cup fresh crimini (or porcini) mushrooms
• 1 cup heavy whipped cream
• 3 cups vegetable stock
• 1 tablespoon butter, unsalted
• 1/2 yellow onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup all-purpose flour
• Ground black pepper to taste
• Salt to taste, generous pinch or two

Garnish

• Shredded cheese
• chopped parsley or dried parsley
• crunchy bits of bacon

Instructions

Clean Mushrooms:

1. Clean the mushrooms by wiping them with a dry paper towel, but you can wash them too just before cooking. Separate the stems, trim off any bad parts, and coarsely chop the stems.
2. Slice the mushroom caps about 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside

Make soup:

1. In a large pot, heat the butter and add sliced mushroom and garlic.
2. Cook for about 5 minutes on low heat, or until they are just a bit browned and tender.
3. Add the flour and cook for about 30 seconds. Keep mixing so it doesn't burn so smooth it out.
4. Add a few splashes of vegetable stock while scraping the bottom of the pot. You want the flour to blend smoothly and become thicker.
5. Now, add remaining vegetable stock, heavy whipped cream and a pinch of black ground pepper. Bring to a light boil. Continue mixing.
6. Reduce the heat to lower temperature, and simmer for about 15 minutes. This soup could burn fast, so you must cook low and slow with occasional stirring.
7. Season with salt to taste, keep stirring for about 5 minutes or until it is creamy and thick.

Garnish:

Add shredded cheese, bits of crunchy bacon and chopped parsley

Notes

• You do not have to necessarily use all three kinds of mushrooms, just in case if you have one or two double or triple the amount.
• You can use bacon fat instead of the butter. It gives you a wonderful smoky aroma.
• If you are vegetarian omit bacon obviously.
• Also, you may serve it with a bit of cheese. Amazing taste!

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