8 herb soup kitchens Recipes

stock, chicken bones (i save my from rotisserie chickens or if i stuffed and then baked a chicken - when i have eaten the chicken, i freeze the bones for soup), celery (again i save almost everything i can think of - in this case i save the bottom part of the stalks, as well as the leaves - just freeze them), shallots - two, skinned, and cut into chunks, chicken quaters (whole with meat on them), boneless chicken thighs, water or enough to cover your ingredients, bay leaf, rosemary, thyme, parsely, a few sage leaves (i always try to use fresh herbs), generous sprinkling with pepper blend (i use the kind that comes in a grinder), generous sprinkling of poultry seasoning, sprinkling of cajun seasoning (it will be too bland - you are not trying to make this hot, just give it a very small boost), minced garlic, teasppon pesto, sea salt, soup, stalks of celery - sliced, carrots - sliced, i think a bout a cup) frozen corn (i love trader joes roasted corn), frozen green beans, red potaoes - cut into quaters and then chunked into thick slices, turnips - cut into quarters and then chunked into thick slices

condensed cream of celery soup or campbell s condensed 98% fat free cream of celery soup, condensed cream of potato soup, milk, dried thyme leaves, crushed, ground black pepper, cooked cut-up vegetables, cubed cooked chicken or turkey, prepared pepperidge farm herb seasoned stuffing

lump crabmeat , picked over, chopped mixed herbs (such as parsley, chervil and/or basil), lemon (1 tsp grated zest, plus the juice), kosher salt and freshly ground pepper, extra-virgin olive oil, white bread, cubed, unsalted butter, leeks, white and light green parts only, chopped, yukon gold potatoes, peeled and chopped, fennel, cored and chopped, dry white wine, heavy cream

extra-virgin olive oil, plus more for brushing, onion, diced, garlic , smashed, herbes de provence, kosher salt, japanese eggplant, diced, zucchini, diced, yellow bell pepper, diced, whole san marzano tomatoes, crushed, low-sodium chicken or vegetable broth, handful of fresh basil leaves , torn, thick slices baguette, coarsely grated gruyere or swiss cheese, freshly ground pepper

fresh flat-leaf parsley, plus 1 tbsp chopped, fresh tarragon, plus 1 tbsp chopped, fresh thyme, bay leaf, onion, chopped, carrots, sliced, stalk celery, sliced, lemon zest, bone-in chicken breast halves, skin removed (2 1/2 to 3 lb), chicken broth, low-sodium canned or homemade, asparagus, thick ends trimmed , cut into 1-inch segments, fresh or frozen peas, shiitake mushrooms, stemmed and sliced

fresh flat-leaf parsley, plus 1 tbsp chopped, fresh tarragon, plus 1 tbsp chopped, fresh thyme, bay leaf, onion, chopped, carrots, sliced, stalk celery, sliced, lemon zest, bone-in chicken breast halves (about 2 1/2 to 3 lb), skin removed, canned low-sodium chicken broth, or homemade, asparagus, thick ends trimmed , cut into 1-inch segments, fresh or frozen peas, shiitake mushrooms, stemmed and sliced