We had a crazy rainy day in New England today and I have been suffering through a cold for the last few days.  Those two things add up to a Soup Day.  And a lazy soup day at that.  I made these two soups in one hour!

Of course, I had to make an easy chicken soup, but I’ve also been craving a potato soup.  So, here’s what I whipped up:

 

Easy Chicken Soup

Ingredients

1 lb of skinless boneless chicken (I used tenderloins)

1 box of chicken broth, plus 1 additional box, if needed.

1 small bag of frozen mixed vegetables

1 c uncooked ditalini pasta

1 onion, chopped

3 cloves garlic, chopped

2 T Olive Oil

Salt and Pepper

1.  Heat olive oil on medium in a large soup pot, then add chopped onion and garlic.  Cook until onions are translucent.

2.  Season chicken with salt and pepper.  Add chicken to the onion and garlic and brown lightly on each side.  **The browning of the chicken is important!  It really adds some great flavor!

3.  Once chicken has browned, add one box of chicken broth, scraping the bottom of the pot to release caramelized bits.

4.  Add ditalini pasta, if serving immediately.  If you plan to store or freeze the soup, add the pasta when reheating, otherwise it will soak up too much broth.

5.  Once pasta has cooked through, add frozen vegetables and allow to simmer until heated through.

6.  Remove the chicken and shred, then add it back to the soup.

7.  Add additional broth as needed depending on how brothy you like your soup.

8.  Add salt and pepper to taste

Creamy Potato Soup

Ingredients

3 large Russet Potatoes, chopped into bite size pieces

3 1/2 c Milk

2 c chicken broth

1 chopped onion

2 cloves garlic, chopped

5 pieces of cooked bacon, reserve grease from cooking.

1 cup shredded cheddar cheese

1/4 c flour

2 T Olive Oil

Salt and Pepper

1.  Heat olive oil in a large soup pan on medium.  Add onion and garlic and cook until onions are translucent

2.  Add flour a little at a time, whisking it into the onion and garlic mix.  Add a small amount of water, if needed while adding the flour.

3.  Add milk and chicken broth and whisk until thoroughly incorporated

4.  Add bacon grease and cheese and continuing stirring

5.  Add potatoes

6.  Salt and pepper to taste

7.  Cook until potatoes are soft throughout

8.  Garnish with chopped bacon and shredded cheese

I have to say, both of these soups came out yummy.  And they did take me just about an hour, honest.  And the good news is, it’s supposed to rain for the next few days, so I’m sure there is not an end in sight for my soup cravings.