Soups On!

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.


3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 – 32 oz boxes Swanson’s chicken broth
3 c cooked chicken, shredded or cubed
1 – 32 oz package Reames frozen noodles

Sautee vegetables in the olive oil until softened. Add salt/pepper and thyme. Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

I really enjoy my potato soup made with sauteed onions and crumbled bacon. When I made this soup the bacon was frozen. But feel free to add 4-6 slices cooked and crumbled to your soup.


6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Boil potatoes in salted water until tender. Drain. Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme. Add your liquids and the drained potatoes. Simmer until warmed through. Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth. Add to pot and stir in cheese. Simmer until cheese is melted.


Cheesy Baked Corn

Lately I have had a real love of the flavor of thyme. Just a dash in a dish brings a depth of flavor to it that I really have been enjoying lately. In the past week, I have added thyme to my chicken noodle soup, chunky potato soup, and just recently to my cheesy baked corn. I added pepper to my corn, however I would leave it out next time, so I have omitted it from my recipe.

Does anyone have any other recipes that feature thyme? Please let me know!

Cheesy Baked Corn

1-15 oz can creamed corn
1-15 oz can whole kernel corn-drained
1/2 c milk
generous pinch of dried thyme
1 1/2 c shredded cheddar cheese
1 sleeve of crushed snack crackers
2 T butter

Preheat oven 400 degrees Fahrenheit. Combine both cans of corn , milk, thyme, 1/2 c cheese, 1/2 sleeve of crushed crackers in a bowl. Put into a greased 8×8 pan. Sprinkle with remaining cheese and crackers. Dot with butter. Bake for 25-30 minutes or until crackers are browned on top.

Red Wine-Braised Chuck Roast

I have gone gourmet, or at least last night’s dinner tasted gourmet. It was an absolutely delicious chuck roast if I do say so myself. This dinner demands little effort. I served this roast with a side of creamy parmesan thyme polenta (recipe below).

The chuck comes from the upper shoulder/neck area of the cow. It can contain connective tissue and collagen. The collagen provides lots of flavor to this meat as it melts during the cooking process. This cut is typically used for slow cooking, braising, roasting or stewing.

Red Wine-Braised Chuck Roast
3-4 lb chuck roast
2 T olive oil
salt and pepper
2 yellow onions (thinly sliced)
2 cloves garlic (minced)
1/2 tsp dried thyme
1 bay leaf
1 c beef stock
2 T tomato sauce
1 750ml red wine (I used a Shiraz)

Preheat oven to 400 degrees. Heat oil in dutch oven or heavy ovenproof pot over medium high heat. Pat roast dry, and sprinkle with salt/pepper on all sides. Place roast in pot and brown on all sides, about 10-15 minutes. Place roast on plate.

Add onions and saute until they become a pale golden brown color, about 10 minutes. Add salt/pepper, garlic, thyme, tomato sauce, beef stock and wine. Bring to boil. Return roast to the pot and cover with the lid. Put in oven and roast, after 1 hour turn the roast and continue to cook for another hour to 1 1/2 hours, you want the roast extremely tender. Take roast out of pan and let it rest on a plate for 20-30 minutes. Slice roast on the bias, place some onions on the roast and pour wine sauce over the roast.

While the roast is resting, take this “thyme” to make your polenta.

Creamy Parmesan Thyme Polenta
2 c chicken stock
2 c water
1 c polenta (ground corn meal)
1/2 tsp salt
3 T unsalted butter
3/4 c grated Parmesan cheese
1/2 tsp thyme

Bring chicken stock, water and salt to a boil. Slowly add polenta (corn meal) whisking the entire time. Turn heat down to low. Simmer for 20 minutes, stirring frequently. Turn heat off, add butter, thyme and Parmesan cheese. Stir well.