Moms Dragon Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S TURKEY SOUP



Mom's Turkey Soup image

Make and share this Mom's Turkey Soup recipe from Food.com.

Provided by EdandTheresa

Categories     Poultry

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

turkey carcass
left over turkey meat
3 carrots
3 celery ribs
2 onions
1 cup rice or 1 cup barley
1 teaspoon italian seasoning
salt and pepper

Steps:

  • Put turkey carcass put in a large pot.
  • Take one carrot and one celery stalk and one onion cut in to large pieces put in the pot.
  • Add enough water to cover the carcass.
  • Bring to boil then turn it down to a simmer.
  • Cook for 2 hours.
  • Take the carcass and all the vegetables out of the stock.
  • Return stock to the pot.
  • Dice all the carrots, celery and onion put in pot.
  • Cook on low for 20 minutes.
  • Add the Turkey meat and Italian seasoning.
  • Add barley or rice (noodles).
  • Cook until the rice or barley is tender (according to the box).
  • Enjoy.

Nutrition Facts : Calories 221.1, Fat 0.5, SaturatedFat 0.1, Sodium 58.3, Carbohydrate 49.1, Fiber 3.4, Sugar 5, Protein 4.5

TIGER VERSUS DRAGON SOUP



Tiger Versus Dragon Soup image

Aarti says the name of this soup comes from a magazine cover that referred to India's economy as a tiger and China's as a dragon. The recipe is inspired by a sweet corn and chicken soup she ate as a kid at her favorite Chinese restaurant. "I make this soup for the girls whenever someone sniffles. It's a blank canvas - you can add different spices," says Aarti.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
1 star anise pod
1 large leek, white and light green parts thinly sliced into half-moons, dark green leaves left intact, well rinsed
1 carrot, peeled and sliced 1/4 inch thick on an angle
1 3-inch piece fresh ginger, minced (about 1/4 cup)
Kosher salt
2 skin-on chicken leg quarters (thighs with drumsticks)
3 14-ounce cans cream-style corn
2 chicken bouillon cubes, crumbled
4 scallions, finely chopped (dark green parts separated)
1 teaspoon sesame oil
1/4 cup cornstarch
2 large egg whites
1 teaspoon unseasoned rice vinegar
Freshly ground pepper
Soy sauce, for serving

Steps:

  • Make a bouquet garni: Place the coriander, peppercorns, bay leaves and star anise on a small square of cheesecloth. Tie with kitchen string. (Alternatively, you can secure all the spices in a large tea ball.).
  • Pour 10 cups of water into a big soup pot. Add the bouquet garni, all of the leek, carrot and ginger; season lightly with salt. Bring to a boil over high heat.
  • Now add the chicken. Return the soup to a boil, then turn down to a simmer, cover and cook until the chicken is cooked through and tender, 20 to 30 minutes.
  • Using a pair of tongs, remove the chicken and set aside to cool. You now have a choice: I like to pluck out the dark green leek leaves and bouquet garni but leave the rest of the vegetables in the soup because this Indian lady can't stand the sight of wasted veggies! But if that doesn't bother you, or if it seems like too much of a hassle, just strain the stock and discard all the solids.
  • Return the soup to medium heat. Add the corn, bouillon cubes, white and light green scallions and sesame oil; keep the soup at a gentle simmer. Meanwhile, remove the chicken from the bones and shred with a fork. (Alternatively, slice the chicken really thinly.)
  • Turn up the heat under the pot to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with 1/4 cup cold water until a smooth slurry forms. Add half of the slurry to the soup, stirring constantly. The soup will thicken as it boils; if it doesn't thicken to the consistency of your liking, add the remaining slurry.
  • Reduce the heat under the pot to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
  • Add the shredded chicken and rice vinegar and cook until warmed through, about 5 minutes. Season with salt and pepper and a splash of soy sauce. Top with the reserved scallion greens.

MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

More about "moms dragon soup recipes"

RECIPE: BEEF BARLEY 'DRAGON' SOUP | CBC LIFE
Feb 22, 2019 Beef Barley Dragon Soup By Mrs. Foster’s grade 2 class 2015-2016 in West Kelowna, BC The secret to making dragon soup is a dragon …
From cbc.ca
  • Meanwhile, toss the beef in the flour and salt and pepper to taste until the beef is well coated. In a large skillet, heat the oil over medium-high heat. Add the beef and cook, turning occasionally, until the beef cubes are browned on all sides, about 8 minutes.
  • Transfer the beef to the large pot, along with any other seasonings you like, such as dried oregano, tarragon, or basil leaves or a couple of bay leaves.
  • Bring the stock back to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the beef is tender, about 1 hour.


8 EASY AND TASTY DRAGON SOUP RECIPES BY HOME COOKS
for the broth, medium yellow onions (about 450g), piece ginger (about 110g), beef bones (marrow and knuckle bones), whole star anise, whole cloves, cinnamon stick, beef chuck, rump, brisket …
From cookpad.com


DRAGON SOUP: UNVEILING THE MYSTERIES AND DELIGHTS OF THIS EXOTIC …
Jul 17, 2023 The realm of culinary delights holds many secrets, but none as tantalizing as the enigmatic dragon soup.This mythical broth has captivated the imaginations of gourmands and …
From cookindocs.com


DRAGON SOUP FROM THE CHINESE BANQUET COOKBOOK BY …
Marinate chicken and lobster in their individual marinades for 30 minutes; reserve. Heat a wok over high heat for 40 seconds. Add peanut oil. When a wisp of white smoke appears, add bean threads.
From app.ckbk.com


19 MOM’S LEGENDARY SOUP RECIPES THAT MAKE EVERYTHING FEEL BETTER
Nov 30, 2024 The flavorful broth is packed with tender chicken and vegetables. Tiny pasta adds substance and makes the soup more filling. This recipe brings restaurant-quality taste to your …
From dinnerbysix.com


54 SOUP RECIPES & IDEAS - LEARN TO MAKE SOUPS - MOMSDISH
From chicken noodle to creamy potato to tangy tomato, fill your bowl with our collection of easy soup recipes. Many only require one pot to make! From chicken noodle to creamy potato to …
From momsdish.com


DRAGON PHOENIX CHICKEN SOUP
Embark on an extraordinary culinary odyssey with our exquisite Dragon Phoenix Chicken Soup – a creation that tantalizes taste buds and transports you to a realm where legends come alive on your plate. This isn't just a recipe; it's an …
From allfreecopycatrecipes.com


SNAP-DRAGON’S “STONE SOUP” RECIPE - CHEF'S RESOURCE
Variations: While the original recipe remains unchanged, variations of Snap-Dragon’s “Stone Soup” can be found in different cultures and regions, each with its unique twist and flavor …
From chefsresource.com


LOLA COOKS: DRAGON SOUP - TODAY'S NEST
Jan 25, 2012 Soup month and the Chinese New Year collide here to bring us the inspiration for today’s post. While this might not be traditional Chinese fare, it incorporates some of our favorite things about fresh Asian soups. We like to …
From todaysnest.com


DRAGON TAIL SOUP - RECIPE - COOKS.COM
Nov 19, 2024 2 lb. smoked sausage, sliced 1/2-inch thick 5 stalks celery, cut up 1/2 medium onion, diced 6 potatoes, peeled and cut up 2 cans cream of celery soup
From cooks.com


DRAGON EGG SOUP | SPOOKY HALLOWEEN PUNCH RECIPE
May 11, 2014 Dragon Egg Soup, starring cactus pear, rambutan, and longans, is the perfect beverage for your Halloween party. ... PRODUCE MOM TIP: The more rambutans and longans you use, the spookier the effect! Save Saved …
From theproducemoms.com


TIGER VERSUS DRAGON SOUP RECIPE - CHEF'S RESOURCE RECIPES
Boil the Soup: Pour 10 cups of water into a big soup pot. Add the bouquet garni, leek, carrot, and ginger. Add the bouquet garni, leek, carrot, and ginger. Season lightly with salt.
From chefsresource.com


MOM'S DRAGON SOUP RECIPE - QUICK-AND-EASY.FOOD.COM
Today. Watch. Shop
From pinterest.com


DELICIOUS SOUP & STEW RECIPES - MOM'S DINNER
More Soup and Stew Recipes. Copycat Zuppa Toscana from Olive Garden 30 Minute Instant Pot Chicken Chili Instant Pot Zuppa Toscana ... YOU will feel like a huge success at dinner time …
From momsdinner.net


DRAGON SOUP: A TASTE OF FIRE AND FLAVOR - COOK FAVOR
Jun 13, 2023 Most popular Dragon Soup Recipes. Dragonfire Chili Soup: This spicy version of the soup features chili peppers, dragonfruit, and cayenne peppers, giving it a bold and flavorful …
From cookfavor.com


CROCKPOT LASAGNA SOUP | EASY & FLAVORFUL
5 days ago Cover the crockpot and cook on low for 3-6 hours or on high for 2-3 hours. This allows the ingredients to heat through and the flavors to meld together.
From frommymomskitchen.com


COPYCAT TOURNAMENT OF KINGS DRAGON'S BLOOD SOUP - BLOGGER
Feb 28, 2013 Grab your whisk and follow me as I create new recipes and share old favorites. Thursday, February 28, 2013 ... Dinner is served during the show and with it came some …
From cookinwithsuperpickle.blogspot.com


Related Search