Chicken and Seafood Soups
Southern Italian Chicken Soup
Makes 8 servings
Hands-On Time 45 min.
Total Time 50 min.
Fresh Parmigiano-Reggiano has a rich, sharp flavor that you can’t get from the pre-grated varieties. It is a little more expensive, but less goes a long way.
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 Tbsp. olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 tsp. dried Italian seasoning
¼ tsp. dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
½ tsp. table salt
½ tsp. black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly shaved Parmigiano-Reggiano cheese
1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmigiano-Reggiano.
Freezer Friendly
Lemon-Chicken Soup
Makes 5½ qt.
Hands-On Time 30 min.
Total Time 2 hours, 15 min.
6 skin-on, bone-in chicken breasts
2 large onions, chopped
5 celery ribs, chopped
2 garlic cloves, minced
1 tsp. olive oil
1 (1-lb.) package carrots, diagonally sliced
4 tsp. lemon zest
2 bay leaves
2 tsp. table salt
½ cup loosely packed fresh flat-leaf parsley leaves
Toppings: cooked barley, cooked green beans, lemon slices
1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.
2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.
3. Pour reserved cooking liquid through a fine wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.
4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Remove and discard bay leaves. Add parsley. Serve with desired toppings.
Note: Freeze any leftovers in small containers for lunches and when someone has a case of the sniffles.
Souper Tip
Rub the lemon against a Microplane zester, only removing the yellow skin and not the white pith, which tends to have a bitter flavor.
Matzo Ball Soup
Makes about 3½ qt.
Hands-On Time 30 min.
Total Time 4 hours
1 (1-oz.) package fresh dill
1 bunch fresh parsley
Kitchen string
3 skin-on, bone-in chicken breasts (about 3 lb.)
1 medium onion, quartered
4 medium carrots, thinly sliced
3 parsnips, thinly sliced
3 celery ribs
2 Tbsp. vegetable oil
4 large eggs, lightly beaten
1 cup matzo meal
1¾ tsp. kosher salt
1½ to 2 Tbsp. fresh lemon juice
2½ tsp. kosher salt
½ tsp. ground white pepper
Fresh dill sprigs
1. Tie half of dill and half of parsley in a bunch with kitchen string. Chop remaining dill and parsley to equal 2 tsp. each.
2. Bring chicken, next 4 ingredients, dill-parsley bunch, and 3½ qt. water to a boil in a large Dutch oven over medium-high heat; skim any foam with a slotted spoon. Cover, reduce heat to medium-low, and simmer 2½ to 3 hours or until chicken is tender and falls off the bone.
3. Meanwhile, whisk together oil, eggs, and ¼ cup water. Add matzo meal and 1¾ tsp. kosher salt; whisk until well blended. Cover and chill 30 minutes.
4. Remove soup from heat. Skim fat from surface of broth. Remove chicken and celery. Pour broth through a fine wire-mesh strainer into a large bowl. Return broth, carrots, and parsnips to Dutch oven, discarding onion and herb bunch. Let chicken, celery, and broth mixture cool 30 minutes.
5. Meanwhile, shape matzo batter into 18 (1-inch) balls (about 1 Tbsp. each), using wet hands. Bring 2½ qt. water to a boil in a large saucepan over medium-high heat. Drop matzo balls into boiling water; return to a boil. Cover, reduce heat to medium-low; simmer 30 minutes. Remove matzo balls from water with a slotted spoon.
6. Squeeze juice from cooled celery ribs into broth. Discard celery ribs. Skin and bone chicken; shred chicken. Add matzo balls, shredded chicken, lemon juice, 2½ tsp. kosher salt, and pepper to broth. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 8 minutes. Stir in reserved dill and parsley; cook 2 minutes.
Chicken, Mushroom, and Wild Rice Soup
Makes 14 cups
Hands-On Time 40 min.
Total Time 40 min.
2 (6-oz.) packages long-grain and wild rice mix
10 cups chicken broth, divided
3 Tbsp. butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
¼ cup butter
½ cup all-purpose flour
½ cup half-and-half
2 Tbsp. dry white wine
2 cups cooked shredded chicken breasts
Garnishes: fresh parsley leaves, freshly cracked pepper
1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)
2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt ¼ cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.)
Souper Tip
Cooking the rice mix in the chicken broth infuses it with a lot of additional flavor. When preparing rice for a side dish, try cooking it in chicken, vegetable, or beef broth instead of water.
How To: Break Down a Rotisserie Chicken
Consider these tips when preparing and using a rotisserie chicken
It’s easiest to cut up a rotisserie chicken when it’s warm. Either cut it up as soon as you come home from the grocery store, or warm the chicken for 15 minutes in a 350° oven.
• Cut all twine from the chicken, including the pieces that tie the legs together.
• If at all possible, use a boning knife to break down the chicken. The thin, narrow blade makes it easy to cut into tight spaces accurately and cleanly.
• The average chicken yields about 3 cups chopped or shredded meat.
Here’s how to prepare the chicken exactly how you need it for each recipe:
Shredded: Using 2 forks, pull the chicken in opposite directions to shred it.
• Perfect for saucy dishes like pastas and casseroles, on sandwiches topped with dressings and sauces (like barbecue), or as a pizza topping
• Great way to use every bit of rotisserie chicken
Chopped: Cut chicken breast into bite-size cubes
• The chicken holds its shape in the finished dish
• Use it in chicken salad or stuffed potatoes
Sliced: Cut chicken breast into ¼-inch slices
• Makes a beautiful presentation when topping a dish like pasta or to make a salad a main dish
Start by removing the legs. Place the chicken on a cutting board, breast side up. Pull the leg and thigh away from the chicken, and cut through the connective joint.
To separate the thigh from the drumstick, pull the drumstick away from the thigh, and cut through the connective joint.
Make a deep horizontal cut above each wing.
Make a deep vertical cut along both sides of the breastbone.
Remove the breast meat to chop or shred, or carve it in slices, starting from the outer edges and working inward.
Remove the wings from the chicken by pulling the wing away from the chicken body, and cutting through the wing joint.
Pozole
Makes 6 to 8 servings
Hands-On Time 1 hour
Total Time 4 hours, 5 min.
1 (3-lb.) whole chicken
1 lb. tomatillos, husks removed
2 jalapeño peppers, stemmed
1 medium-size yellow onion, chopped
6 garlic cloves
1 (29-oz.) can Mexican-style or other canned hominy, drained
1 (28-oz.) can crushed tomatoes
2 Tbsp. dried Mexican oregano
4 dried bay leaves
2 dried cascabel chiles, stemmed
½ cup hot water
2 tsp. table salt
Lime wedges
1. Bring 6 qt. water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil; cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot; discard neck and giblets. Cover and chill chicken until cool enough to handle.
2. Meanwhile, combine tomatillos, next 3 ingredients, and 2½ cups reserved broth in a medium saucepan. Bring to a rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.
3. Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.
4. Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Stir in hominy and next 3 ingredients; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, 1 hour.Remove and discard bay leaves.
5. Meanwhile, soak chiles in ½ cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth. Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.
Souper Tip
You can top this soup with a variety of fresh herbs and vegetables to add color and crunch. Try fresh cilantro, sliced jalapeños, charred corn kernels, sliced radishes, or shredded cabbage.
Slow-Cooker Star
Chicken Tortilla Soup
Makes 10 cups
Hands-On Time 10 min.
Total Time 7 hours, 10 min.
Chicken thighs work beautifully in this recipe. And cooking them nice and slowly yields perfectly tender meat.
1¾ lb. skinned and boned chicken thighs
1 (12-oz.) bag frozen whole kernel yellow corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14-oz.) cans reduced-sodium fat-free chicken broth
1 (14-oz.) can tomato puree
1 (10-oz.) can diced tomatoes and green chiles
1 tsp. smoked paprika
2 tsp. ground cumin
1 tsp. chili powder
1 bay leaf
4 (5½-inch) corn tortillas
Lime wedges
Toppings: fresh cilantro leaves, shredded Cheddar cheese, sliced jalapeños, and avocados
1. Combine first 11 ingredients in a 4-qt. slow cooker.
2. Cover and cook on HIGH 7 to 8 hours. Discard bay leaf, and shred chicken.
3. Preheat oven to 375°. Cut tortillas into ¼-inch-wide strips, and place on a baking sheet.
4. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add salt to taste. Serve soup with tortilla strips, lime wedges, and toppings.
Quick & Easy
Quick Chicken Noodle Bowls
Makes 6 servings
Hands-On Time 20 min.
Total Time 45 min.
6 cups chicken broth
4 skinned and boned chicken thighs (about 1 lb.)
⅓ cup sliced fresh ginger
2 garlic cloves, sliced
⅛ tsp. Chinese five spice
1 (9.5-oz.) package soba noodles or 8 oz. angel hair pasta
1 Tbsp. soy sauce
Toppings: halved sugar snap peas, fresh cilantro and mint leaves, thinly sliced green onions, thinly sliced red chile peppers
2 to 3 Tbsp. fresh lime juice
1. Bring first 5 ingredients to a boil in a 3-qt. saucepan over medium heat. Cover, reduce heat to low, and simmer 6 to 8 minutes or until chicken is done. Remove chicken, garlic, and ginger with a slotted spoon, reserving broth in saucepan. Discard garlic and ginger. Let chicken cool slightly (10 to 15 minutes); shred chicken.
2. Return broth to a boil over medium heat. Add noodles and soy sauce; cook, stirring to separate noodles, 4 to 5 minutes or until just softened. Remove noodles from broth using tongs, and divide among 6 bowls. Place chicken and desired toppings on noodles. Return broth to a boil over medium heat; remove from heat, and stir in lime juice. Divide broth among bowls.
Souper Tip
Bringing the broth back to a boil before serving ensures the snap peas cook to a crisp-tender texture.
Family Favorite
Chicken ’n’ White Bean Soup
Makes 12 cups
Hands-On Time 20 min.
Total Time 1 hour, 5 min.
Great Northern beans have a wonderful creamy texture that’s an ideal textural contrast in this rustic soup. Serve with crusty bread on the side.
1 Tbsp. butter
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-oz.) cans low-sodium chicken broth
1 Tbsp. chicken bouillon granules
1 tsp. ground cumin
¼ tsp. ground red pepper
3 (16-oz.) cans great Northern beans, rinsed, drained, and divided
1 (4.5-oz.) can chopped green chiles
2 Tbsp. all-purpose flour
½ cup milk
¼ cup chopped fresh cilantro
Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
1. Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and sauté 10 minutes. Stir in broth and next 3 ingredients.
2. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
3. Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
Family Favorite
Alphabet Chicken Soup
Makes about 10 cups
Hands-On Time 10 min.
Total Time 39 min.
1 medium onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 (32-oz.) containers chicken broth (8 cups)
2 cups Seasoned Shredded Chicken
¼ tsp. dried thyme
½ cup alphabet-shaped pasta, uncooked
1. Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat 5 minutes; add garlic, and sauté 1 minute. Stir in broth, chicken, thyme, and salt and pepper to taste. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in pasta, and cook 8 more minutes.
Seasoned Shredded Chicken
Makes about 6 cups
Hands-On Time 5 min.
Total Time 30 min.
6 skinned, bone-in chicken breasts
6 chicken bouillon cubes
1. Bring chicken, water to cover, and bouillon cubes to a boil over medium-high heat in a large saucepan. Reduce heat, and simmer 20 to 25 minutes or until chicken is done.
2. Remove chicken from broth, reserving broth, and cool slightly; pull meat from bones, and shred with a fork, discarding bones. Sprinkle with salt and seasoned pepper to taste. Place in quart-size zip-top plastic freezer bags, and freeze up to 1 month. Thaw in refrigerator overnight.
3. Strain reserved broth into an airtight container, and store in refrigerator for up to 1 week and in the freezer up to 3 months.
Souper Tip
If you want to use homemade broth but don’t quite have 8 cups, use commercial broth to make up the difference. Any small pasta will work in this recipe.
Mexican Tomato Soup
Makes 4 to 6 servings
Hands-On Time 1 hour, 5 min.
Total Time 1 hour, 40 min.
6 (6-inch) corn tortillas
2 Tbsp. canola oil, divided
2 medium tomatoes, cored and halved
1 onion, chopped
2 garlic cloves
1 (32-oz.) container reduced-sodium fat-free chicken broth
2 cups low-sodium tomato juice
1 bay leaf
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground red pepper
1½ lb. skinned and boned chicken breasts, cut into ½-inch-wide strips
4 green onions (white part only), thinly sliced
½ cup fresh lime juice
¼ cup chopped fresh cilantro
½ cup crumbled queso fresco (fresh Mexican cheese)
1 medium avocado, chopped
1. Preheat oven to 400°. Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves; cut crosswise into ¼-inch-wide strips. Arrange in a single layer on a lightly greased baking sheet. Season with salt and pepper. Bake at 400° for 15 minutes or until golden, stirring halfway through. Cool.
2. Meanwhile, heat a nonstick skillet over high heat 2 minutes. Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.) Transfer to a food processor.
3. Sauté onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender. Add garlic; sauté 2 minutes or until fragrant. Transfer onion mixture to food processor with tomatoes; process until smooth.
4. Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice. Add bay leaf and next 3 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.
5. Add chicken; simmer, stirring occasionally, 5 to 7 minutes or until chicken is done. Discard bay leaf. Stir in green onions and next 2 ingredients. Season with salt and pepper. Divide queso fresco among 4 to 6 soup bowls; top with tortilla strips. Ladle soup into bowls. Top with avocado.
Souper Tip
Charring the tomatoes adds a wonderfully smoky dimension to this zesty soup.
Lemon, Orzo, and Meatball Soup
Makes about 3 qt.
Hands-On Time 30 min.
Total Time 55 min.
1 lb. ground chicken
1 large egg, lightly beaten
¼ cup fine, dry breadcrumbs
1 tsp. kosher salt
4 tsp. loosely packed lemon zest, divided
1 tsp. dried crushed rosemary, divided
3 Tbsp. olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
¾ cup orzo pasta
¼ cup freshly grated Parmesan cheese
½ cup fresh flat-leaf parsley leaves
1. Combine first 4 ingredients, 2 tsp. lemon zest, and ½ tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level teaspoonful each).
2. Sauté meatballs, in 2 batches, in 1 Tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.
3. Sauté onion and next 2 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and ½ tsp. rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
4. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.
Souper Tip
To keep the chicken mixture from sticking to your hands when shaping the meatballs, coat your hands with a little cooking spray.
Quick & Easy
Fiesta Turkey Soup with Green Chile Biscuits
Makes 8 servings
Hands-On Time 15 min.
Total Time 45 min.
1 medium onion, diced
1 tsp. vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15-oz.) can chili beans
3½ cups chicken or turkey broth
1 (11-oz.) can whole kernel corn with red and green peppers, drained
1 (10-oz.) can diced tomatoes and green chiles
½ tsp. chili powder
½ tsp. ground cumin
⅛ tsp. table salt
⅛ tsp. black pepper
Toppings: sour cream, shredded Mexican four-cheese blend
1. Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
Quick & Easy
Tortilla Turkey Soup
Makes 8 cups
Hands-On Time 30 min.
Total Time 40 min.
10 (6-inch) fajita-size corn tortillas, cut into ½-inch-wide strips
Vegetable cooking spray
1 small onion, chopped
2 garlic cloves, chopped
1 small jalapeño pepper, seeded and minced
1 Tbsp. olive oil
1 (32-oz.) container chicken broth
1 (10-oz.) can medium enchilada sauce
2 cups chopped cooked turkey
1 tsp. ground cumin
Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes
1. Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.
2. Sauté onion and next 2 ingredients in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.
3. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.
4. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.
Souper Tip
When buying fresh cilantro, choose a bunch that has bright, green leaves that show no signs of yellowing or wilting. To store, place the stems (with roots intact, if attached) in a glass of water, cover the top loosely with a plastic bag, and refrigerate. Snip off the leaves as you need them, and recover. Change the water every two to three days to keep the cilantro fresh longer. Do not wash the herb until you are ready to use it, as excess moisture ruins the leaves during storage.
Sweet Corn Soup with Crab
Makes 10½ cups
Hands-On Time 25 min.
Total Time 1 hour, 5 min.
⅓ cup diced salt pork
2 Tbsp. butter
¼ cup white cornmeal
2 celery ribs, diced
1 medium onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
3 cups fresh sweet corn kernels (about 6 ears)
4¾ cups chicken broth
2 corncobs
1 lb. fresh lump crabmeat, drained
1 cup whipping cream
¼ cup chopped fresh cilantro
½ tsp. table salt
¼ tsp. ground white pepper
Garnish: fresh cilantro leaves
1. Brown salt pork in a Dutch oven over medium heat; remove pork, and reserve for another use.
2. Add butter to pork drippings in Dutch oven over medium heat; whisk in cornmeal, and cook, whisking constantly, 1 minute. Add celery and next 4 ingredients; sauté 2 minutes.
3. Add broth and corncobs. Bring to a boil; reduce heat, and simmer 30 minutes. Remove and discard corncobs. Stir in crabmeat and next 4 ingredients; cook until thoroughly heated.
Souper Tip
When fresh corn is in season, you can use the cobs to make a homemade stock. Place the cobs in water to barely cover in a large Dutch oven, and bring to a low boil. Reduce the heat, and simmer for about an hour.Discard the cobs. Store the stock in an airtight container in the refrigerator for up to three days. Use it as you would any stock: to deglaze a pan for a flavorful sauce, as the base for a brothy soup, or to add a bit of flavor to a sauté of fresh vegetables.
Spicy Coconut Shrimp Soup
Makes 4 to 6 servings
Hands-On Time 55 min.
Total Time 55 min.
Thai chile pepper is optional here, but for those who enjoy a little extra heat, it will add a spicy finish to each serving.
1 lb. unpeeled, medium-size raw shrimp (36/40 count)
1 Tbsp. grated fresh ginger
4 garlic cloves, minced
2 tsp. olive oil
4 cups vegetable broth
1 (13.5-oz.) can unsweetened coconut milk
2½ Tbsp. fish sauce
1 Tbsp. light brown sugar
1 Tbsp. fresh lime juice
2 tsp. red curry paste
1 (8-oz.) package sliced fresh mushrooms
1 medium-size red bell pepper, chopped
¼ cup fresh basil leaves
¼ cup chopped fresh cilantro
¼ cup sliced green onions
1 Thai chile pepper, seeded and minced (optional)
1. Peel shrimp; devein, if desired.
2. Sauté ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth mixture to a boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and, if desired, chile pepper.
Souper Tip
To prepare the ginger, use the edge of a metal spoon to scrape off the skin before slicing or grating. This method is less wasteful—and you can get around the bumps much easier. A paring knife works, too.
Buy It Right! Shrimp Savvy
Use these tips for buying and storing shrimp when you are making a seafood soup.
Instead of peeling and deveining shrimp, you can buy it that way at the fish counter or the frozen foods section. Here’s a guide for how much peeled and deveined shrimp to buy if your recipe calls for unpeeled shrimp. Or, if it calls for a specific amount of peeled, deveined shrimp and you prefer to buy it unpeeled, use this guide to purchase the correct amount.
Unpeeled Raw Shrimp: ⅔ pound
Peeled & Deveined Raw Shrimp: ½ pound
Unpeeled Raw Shrimp: 1 pound
Peeled & Deveined Raw Shrimp: ¾ pound
Unpeeled Raw Shrimp: 1⅓ pounds
Peeled & Deveined Raw Shrimp: 1 pound
Unpeeled Raw Shrimp: 2 pound
Peeled & Deveined Raw Shrimp: 1½ pounds
Unpeeled Raw Shrimp: 2⅔ pounds
Peeled & Deveined Raw Shrimp: 2 pounds
Unpeeled Raw Shrimp: 4 pounds
Peeled & Deveined Raw Shrimp: 3 pounds
The terms describing the size of shrimp like “small,” “medium,” “large,” and “jumbo” are not regulated, and vary from store to store. The way to truly know the size of shrimp you are buying is by the number of shrimp you get per pound, or the “count.” The fewer shrimp per pound, the larger and more expensive they are.
Here are some of the standard sizes you’ll find:
• 61-70, 51-60: Often labeled as “tiny,” “extra small,” or “small,” these shrimp are good for shrimp salads.
• 43-50, 36-42: Labeled as “medium” or “medium large,” these shrimp are good for pasta dishes or mixed seafood dishes.
• 31-35, 26-30: Often labeled as “large,” these shrimp are readily available and can be used in a variety of shrimp dishes.
• 21-25, 16-20: Often labeled “jumbo,” these are a good choice when shrimp, prepared with few other ingredients, is the main course. For a main dish, each person might get 4-6 shrimp.
• 10-15, usually 10: These shrimp may be referred to as “colossal” and can be considered an indulgence, as they are both expensive and impressive.
Quick & Easy
Shrimp-Cheese Soup
Makes 6 cups
Hands-On Time 15 min.
Total Time 45 min.
If you’d prefer not to use wine, you can replace it with an equal amount of chicken broth in this recipe.
1 lb. unpeeled, jumbo raw shrimp (21/25 count)
1 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, minced
1 to 2 garlic cloves, minced
1 cup dry white wine
1 (8-oz.) bottle clam juice
4 tomatoes, peeled and chopped
1 tsp. table salt
¾ tsp. dried oregano
½ tsp. freshly ground pepper
1 (4-oz.) package feta cheese, crumbled
¼ cup chopped fresh parsley
1. Peel shrimp, and devein, if desired.
2. Melt butter with oil in a Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Stir in cheese, and simmer 10 minutes. Add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Stir in parsley.
Souper Tip
That little black line that runs down the back of a shrimp (the sand vein) is its intestinal tract. In small shrimp, the vein is not really noticeable and often left in. But in larger shrimp, it looks less appealing and adds a slightly gritty texture. If it doesn’t bother you, then there’s no need to devein since it won’t harm you.
Quick & Easy
Oyster Bisque
Makes about 7 cups
Hands-On Time 25 min.
Total Time 25 min.
2 pt. fresh oysters, undrained
¼ cup butter
1 medium-size green bell pepper, chopped
1 medium onion, chopped
1 (8-oz.) package sliced fresh mushrooms
¼ cup all-purpose flour
1 tsp. table salt
1 tsp. black pepper
⅛ tsp. ground nutmeg
⅛ tsp. paprika
2 cups whipping cream
¼ cup dry white wine or 2 Tbsp. dry sherry
Oyster crackers
1. Drain oysters, reserving 1 cup liquid. Set oysters and liquid aside.
2. Melt butter in a Dutch oven over medium-high heat; add bell pepper and onion, and sauté 7 minutes or until tender. Add mushrooms, and sauté 5 minutes.
3. Stir in flour and next 4 ingredients. Reduce heat to medium, and cook, stirring constantly, 3 minutes. Gradually stir in reserved liquid and whipping cream; cook 5 minutes or until thickened and bubbly. Stir in oysters, and cook 3 minutes or until oysters begin to curl. Stir in wine. Serve with oyster crackers.