Everyone loves sweet summer corn on the cob, slathered with butter and salt - at least I do!
But that's no challenge, so I'm sharing with you one of my favorite recipes, which is great for throwing together leftovers, it's packed with protein and overall, I think it's pretty healthy.
This is the basis for my recipe, but I have quite a few modifications so I'll post my version of the recipe at the bottom...
http://www.food.com/recipe/worlds-best-chicken-soup-454050
But that's no challenge, so I'm sharing with you one of my favorite recipes, which is great for throwing together leftovers, it's packed with protein and overall, I think it's pretty healthy.
This is the basis for my recipe, but I have quite a few modifications so I'll post my version of the recipe at the bottom...
http://www.food.com/recipe/worlds-best-chicken-soup-454050
Yum! Those fresh glistening little kernels of summer! Simply shaved off of the cooked cob for soup... (I used cobs leftover from dinner the night before and that works great!)
I've talked about quinoa before (See post for Stuffed Bell Peppers) but here's a close-up...
I also shredded up leftover grilled chicken, and I chop up whichever veggies I have in the fridge, this time it was carrots and onions, but sometimes I'll also use celery if I have it.
This is my go-to method of making "chicken soup" and of course, I deem it a SUCCESS!
This is my go-to method of making "chicken soup" and of course, I deem it a SUCCESS!
Cassie's modified recipe:
Chicken Quinoa Corn Soup with Dumplings
Quantities are approximate... I end up eyeballing it and using what I have on hand...
6+ c chicken broth (add more as needed if it gets soaked up)
2+ c cooked, shredded or cut chicken (leftovers are perfect! canned white chicken meat can be used)
1/2 - 1 c quinoa
2 T +/- olive oil
1 T butter
2-3 carrots, sliced in thin rings
1 stalk celery, coarsely chopped
1/2 - 1 c chopped onion
3 tsp minced garlic
2 T fresh chopped parsley (or 2 tsp dried)
fresh ground black pepper
2 C +/- corn kernels, fresh (or half bag of frozen)
2-3 hardboiled eggs, chopped
2 c +/- corn (leftover off the cob are great!)
For dumplings/rivels: Start with 1/2 C flour, pinch of salt (to taste), 1 T water.
I love pasta and if you want the extra dose of pasta in your soup, add these! (You can double if you really love pasta or are making a larger batch...)
- Mix dumpling ingredients together with a pastry blender or fork. Start with 1 T warm water, mix until dough sticks together. If needed, add more water, 1 T at a time. If mixture becomes too sticky, add a little more flour until you have the right consistency.
Directions:
1. Heat the oil and butter in a large skillet on medium high heat until the butter melts. Saute the carrot, celery, onions, and garlic, until the garlic and onions are somewhat transparent.
2. In a soup pot, heat the broth, quinoa, and chicken to boiling.
3. Add the sauteed veggies, corn, parsley and chopped eggs. Return to simmer.
4. Mix your dumplings/rivels and drop a few small lumps at a time into the soup pot. I consider dumplings the bigger pieces, and rivels are usually smaller... the size is only a personal preference. They will rise as they cook.
5. Add fresh ground pepper to taste. Simmer 15 minutes and serve. Enjoy!
Chicken Quinoa Corn Soup with Dumplings
Quantities are approximate... I end up eyeballing it and using what I have on hand...
6+ c chicken broth (add more as needed if it gets soaked up)
2+ c cooked, shredded or cut chicken (leftovers are perfect! canned white chicken meat can be used)
1/2 - 1 c quinoa
2 T +/- olive oil
1 T butter
2-3 carrots, sliced in thin rings
1 stalk celery, coarsely chopped
1/2 - 1 c chopped onion
3 tsp minced garlic
2 T fresh chopped parsley (or 2 tsp dried)
fresh ground black pepper
2 C +/- corn kernels, fresh (or half bag of frozen)
2-3 hardboiled eggs, chopped
2 c +/- corn (leftover off the cob are great!)
For dumplings/rivels: Start with 1/2 C flour, pinch of salt (to taste), 1 T water.
I love pasta and if you want the extra dose of pasta in your soup, add these! (You can double if you really love pasta or are making a larger batch...)
- Mix dumpling ingredients together with a pastry blender or fork. Start with 1 T warm water, mix until dough sticks together. If needed, add more water, 1 T at a time. If mixture becomes too sticky, add a little more flour until you have the right consistency.
Directions:
1. Heat the oil and butter in a large skillet on medium high heat until the butter melts. Saute the carrot, celery, onions, and garlic, until the garlic and onions are somewhat transparent.
2. In a soup pot, heat the broth, quinoa, and chicken to boiling.
3. Add the sauteed veggies, corn, parsley and chopped eggs. Return to simmer.
4. Mix your dumplings/rivels and drop a few small lumps at a time into the soup pot. I consider dumplings the bigger pieces, and rivels are usually smaller... the size is only a personal preference. They will rise as they cook.
5. Add fresh ground pepper to taste. Simmer 15 minutes and serve. Enjoy!
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