I am loving this fall weather! The cool nights make me want warm, savory soups. I’m a soup fan anyway, and this just gives me a reason to make it. My husband, Bill isn’t a soup or stew fan. It drives me crazy. I remember every Halloween, my Momma would make homemade soup or chili or both. She would have it on the stove when people came in. She’d serve with her cornbread muffins. It was delicious. The soups I’ve shared will be a hit for Halloween or a quick delicious supper.
InstaPot Chicken Soup
2 tablespoons olive oil
1 large yellow onion, minced
4 cloves garlic, minced
3 stalks celery, minced
3 carrots, peeled and chopped
8 cups water or chicken Broth
1/4 up Better than Bouillon Chicken (only if using water)
2 bay leaves
3 teaspoons kosher salt plus more to taste
1 teaspoon fresh black pepper
3 medium tomatoes, minced
1 tomato, chopped
1 cup orzo pasta, cooked and drained
2 pounds Rotisserie Chicken (or cooked chicken), shredded
1/2 bunch parsley, minced
3/4 cup minced basil leaves, fresh
1/2 lemon juiced
1/2 cup parmesan cheese
Prepare all ingredients by chopping the veggies on a cutting board.
Add the oil to the instant pot and turn it to high sauté mode. Once hot, add the vegetables- onions, garlic, celery, and carrots and stir until tender, about 3 minutes.
Pour in the broth, bay leaves, salt, and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
Do a quick release on the valve and remove the bay leaves.
Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan.
Cauliflower Soup
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
