In anticipation of a rainy Saturday, I’m collecting recipes for an all-day-in soup-making bonanza. Here are some of the recipes I’m considering. Which would you like to see reviewed?
Potato and Poblano Soup from whatscooking.us:
Pennsylvania Dutch Chicken Corn Soup from Active Life Cooking:
Zucchini Soup from Give Recipe:
Vegetarian Tortilla Soup from Pham Fatale:
Black Bean and Pumpkin Soup from Table & Spoon:
Vote now!!
I know so many college students who feed on chinese food fairly often. One of my staples is the wonton soup that comes with the University Special at my fav. place.
I have always been a huge dumpling fan, so when I saw a bag of frozen mini chicken and cilantro wontons at Trader Joe’s, I had to try them. I had originally planned on just pan frying them and having them with some soy sauce, but then I remembered that I had a large container of Chicken Broth left, so I decided to make soup. Here’s my recipe for impromptu wonton soup:
Chicken and Cilantro Wonton Soup
1 48oz container Swansons fat free low sodium chicken broth
2 1/2 cups water
1 Tbsp. minced garlic
2 Tbsp. chives
1/2 Tbsp. basil
1/2 Tbsp. parsley
1 tsp. oregano
sprinkle of hot pepper flakes (add to taste, depending on how hot you want it)
1 bag Trader Joe’s Chicken and Cilantro Mini wontons, frozen
Bring broth and water to a boil in a medium pot. Add garlic, chives, basil, parsley, oregano and hot flakes, and then add wontons. Bring back to a boil and let cook for 3 minutes. Turn off heat and let sit for 1 minute before serving.
