Chef Al's Favorite Soups
Try these tasty soup recipes from Lehigh Valley Hospital-Cedar Crest's executive chef
Chicken Gumbo
Serves 6
4 1/2 cups chicken stock
2 tablespoons celery diced 1/4 inch
1/2 tablespoons medium onion diced 1/4 inch
1/2 tablespoons green pepper diced 1/4 inch
2 1/2 ounces canned diced tomato
2 tablespoons tomato puree
1 1/2 ounces rice
1 ounce frozen okra
1 ounce low fat ham diced 1/4 inch
3 ounces chicken diced
1 1/4 teaspoons fresh chopped parsley
Add salt and pepper accordingly for taste
Directions:
1. In a large soup pot sautee celery, onion, and pepper
2. Add chicken stock and bring to a boil
3. Add diced tomato and tomato puree and bring back to a boil
4. Add rice, okra, ham, chicken and parsley. Simmer until rice is tender.
5. Season with salt and pepper to taste if desired.
Thai Shrimp Noodle
Serves 6
4 1/2 cups vegetable broth
1/2 teaspoon vegetable oil
1/2 teaspoon ginger fresh minced
1 carrot diced 1/2 inch
1/2 onion diced 1/2 inch
1 stalk celery diced 1/2 inch
6 mushrooms sliced
1/8 teaspoon dried thyme
1/8 teaspoon low sodium soy sauce
3 ounces tiny shrimp frozen (salad shrimp)
2 green onions chopped 1/4 inch
1/8 teaspoon Thai seasoning
1/4 pound vermicelli dry
Add cayenne pepper accordingly for taste
Directions:
1. Sautee ginger, carrots, onions, celery and mushrooms in oil until onions are transparent.
2. Add broth and simmer for about 20 minutes
3. Add thyme, soy sauce, shrimp, green onions, Thai seasoning, vermicelli, and pepper.
4. Simmer until noodles are tender.
A simple broth from Chef Al
Ingredients:
Chicken bones
Cold water
Celery
Onions
A carrot
Parsley stems
Directions:
Combine ingredients and boil for 2 to 3 hours
This page last updated 12/22/08 10:13 PM
