Thai Chicken Soup

Northwest Pearls: Thai Chicken SoupI love Thai food, but I can't go out to eat all the time. When I found this Thai Chicken Soup recipe-that's made in a slow cooker!- I decided to try it. I went out and bought the ingredients I was lacking and made it in our slow cooker.

Northwest Pearls: Thai Chicken Soup

Northwest Pearls: Thai Chicken Soup

It was an okay soup, but I wouldn't make it again. I'm not sure if I did something wrong or not, but it was really lacking in flavor. I love slow cookers usually, but I just didn't love this recipe.

What are some slow cooker recipes you like to make?

Lentil-Barley Soup

Northwest Pearls: Lentil-Barley Soup My mother has been making this lentil-barley soup for our family for years. I love it so much. It tastes amazing.

It requires:

  • 1 cup of chopped onion
  • 1 cup of chopped celery
  • 1 clove of garlic, minced
  • 1/4 cup of butter (I know this isn't dairy-free, I cheated a little bit on the diet.)
  • 8 cups of water
  • 28 ounces of canned, cut up tomatoes
  • 3/4 cup of dry lentils (Remember to rinse and drain them so you don't add anything weird, like a rock, to your soup.)
  • 3/4 cup of pearl barley (Wash these too, see above.)
  • 6 chicken bouillon cubes
  • 1 teaspoon of dried rosemary needles/leaves (If you can crush or cut these or get them smaller, then good for you. I always end up picking the long pieces out of my soup.)
  • 1/2 teaspoon of dried, crushed oregano
  • 1/4 teaspoon crushed pepper
  • Salt to taste
  • 1.5 cups of carrots, sliced thinly
  • Parmesan or Swiss cheese to top if you so like

Northwest Pearls: Lentil-Barley Soup Ingredients

In a large pot, melt butter and cook onion, celery and garlic until tender. Add water, the undrained cans of tomatoes, the washed lentils and pearl barley, bouillon cubes, rosemary, oregano, pepper, and salt. Bring it to boiling then reduce the heat, cover and simmer for 30-45 minutes. Add carrots and cook until tender. Ladle into bowls and sprinkle cheese on top.

This soup is so yummy, I made a big batch and heated it up a few times over the course of a week or so. The soup does absorb a lot of water though so you may need to add more water to it over the days as you serve yourself the leftovers.

Let me know what you think of the soup!

Modified Roasted Jalapeno Soup

Northwest Pearls: Modified Roasted Jalapeno Soup (Note: All of the white in the soup is a reflection from the window.)

I followed this recipe to make a delicious roasted jalapeno soup but since I'm not eating dairy and I'm cutting down on gluten right now, I substituted some of the ingredients and tweaked around the amounts added.

First off, I tripled all of the ingredients so I would have lots of leftovers to heat up. So when you read what I did below, the proportions were tripled,

Because I wasn't adding dairy, I cut down the amount of jalapenos added by 1/3. And instead of milk or heavy whipping cream, I added unsweetened almond milk.

Instead of butter I used olive oil.

I substituted homemade gluten free flour for all-purpose flour.

I'm not a huge fan of mushrooms so I cut down the amount I added by about half.

And to add some more protein to the soup, I added two cans of chicken (and the canned chicken broth) to it. But I didn't just dump the cans in, I spread the canned chicken out onto a cutting board and then used a fork to shred it all up before I added it. For good measure I added about half of a can of garbanzo beans into the soup. (Remember, I tripled the original recipe so if you do something similar, make sure that your proportions are right.) (Also, there may be gluten in the chicken broth or some of the other ingredients. I'm not entirely sure that this was gluten free but it was gluten free enough for me.)

I love cooking and seeing what you can make or modify. This is a delicious recipe either the original way or my modified way.

What's one of your favorite recipes?