A Year-Round Guide to Franklin and Nantahala

Chicken & Rice Soup Sweet Potato & Ginger Soup Croom’s Potato Soup Beans & Greens Soup Buttermilk Soup Tomato Basil Soup Roasted Fall Vegetable Soup Red Lentil Soup White Bean

Madison County Championship Rodeo

Chicken & Rice Soup Sweet Potato & Ginger Soup Croom’s Potato Soup Beans & Greens Soup Buttermilk Soup Tomato Basil Soup Roasted Fall Vegetable Soup Red Lentil Soup White Bean

Rosemary and Goat Cheese Strata

Chicken & Rice Soup Sweet Potato & Ginger Soup Croom’s Potato Soup Beans & Greens Soup Buttermilk Soup Tomato Basil Soup Roasted Fall Vegetable Soup Red Lentil Soup White Bean

21 Soup Recipes to Keep You Cozy All Winter Long



Chicken & Rice Soup
Recipe by Lynn Wells

Yield: 6 servings.

Meat from 1 roasted chicken, chopped (approximately 2 cups)
1 tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
½ teaspoon salt
1 cup basmati rice
8 ounces baby bella mushrooms, coarsely chopped
4 sprigs fresh thyme
6 cups chicken broth
3 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped

Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and ½ teaspoon salt. Cook for 5 minutes or just until the celery is tender and the onion is translucent.

Add the rice, mushrooms, thyme sprigs, and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through. Remove the thyme and discard.

Add the chopped chicken, and lemon juice to the pot. Season with pepper and additional salt as needed. As soup thickens, add water to desired consistency.

Stir in the parsley and cook for a couple more minutes before serving.

 


Back to Top


Sweet Potato & Ginger Soup
Recipe by Lynn Wells

Yield: 8 servings.

4 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons salted butter
1 cup onions, chopped
3 cloves garlic, minced
½ teaspoon nutmeg
½ teaspoon cardamom
1 tablespoon honey
2 teaspoons ground ginger
2 teaspoons salt
5 cups chicken stock
1½ cups heavy cream (or whole milk)
Greek yogurt or sour cream (optional)

Preheat oven to 400°. Place sweet potatoes on a cookie sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil and sprinkle with salt.

Cook sweet potatoes for 30 minutes, or until edges are lightly browned.

In a stockpot, heat butter and remaining olive oil. Stir in onions. Cook onions for 5 to 10 minutes. Add garlic, nutmeg, cardamom, honey, and ginger. Stir onion-spice mixture and cook for 2 minutes. Stir in sweet potatoes, remaining salt, and chicken stock. Simmer for 20 minutes.

In small batches, blend soup in a blender until smooth. Add soup back to pot and stir in heavy cream. Simmer on low heat for 5 minutes. Serve hot and garnish with Greek yogurt or sour cream.

 


Back to Top


Croom’s Potato Soup
Recipe by Recipes & Remembrances: Croom Family Cookbook

2½ pounds potatoes, peeled and diced
1 medium onion, diced
3 (14-ounce) cans chicken broth
1 (10.75-ounce) can cream of onion soup
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of cheese soup
1 (3-ounce) jar bacon bits
½ teaspoon red pepper
Salt and pepper to taste

Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.in heavy cream. Simmer on low heat for 5 minutes. Serve hot and garnish with Greek yogurt or sour cream.

 


Back to Top


Beans & Greens Soup
Recipe by Recipes & Remembrances: Croom Family Cookbook

2½ pounds potatoes, peeled and diced
1 medium onion, diced
3 (14-ounce) cans chicken broth
1 (10.75-ounce) can cream of onion soup
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of cheese soup
1 (3-ounce) jar bacon bits
½ teaspoon red pepper
Salt and pepper to taste

Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.in heavy cream. Simmer on low heat for 5 minutes. Serve hot and garnish with Greek yogurt or sour cream.

 


Back to Top


print it

This story was published on Jan 01, 2020