Or at least the guy/company that the Soup Nazi is based on. I used to live nearby the Soup Kitchen and get soup there sometimes. I’m tempted to try this retail version, but it just can’t be as good!
Entries Tagged as 'soup'
The Soup Nazi Sells Soup at Jewel
May 30th, 2010 · 3 Comments
Tags:Chicago·jewel·roscoe village·Shopping·soup·soup kitchen·soup nazi
Slow Cooker Chicken Taco Soup
November 25th, 2008 · 9 Comments
On Sunday, Danny and Dallas mounted our TV on the wall above the fireplace. It was kind of nerve-wracking. I didn’t want to let it go once we had it hoisted up there. I need to get used to it hanging off the wall.
I got up early that morning and made slow cooker chicken taco soup. I never made soup in the slow cooker before, but when we got our last Peapod order I made sure to get the ingredients for this recipe. All Recipes says that 1,159 people have rated the soup 4.5 out of 5 stars on average. I didn’t think over 1,000 people could be wrong, so I decided to try it out.
The soup was really easy to make. You literally just dump everything in the pot and then forget about it. You don’t even have to unthaw the chicken breasts. Five hours later you take the chicken out and shred it and then put it back in the pot and let it cook for an hour or two more. That’s it.
As for taste, I thought it was delicious. It wasn’t in the recipe, but I added about six cloves of chopped garlic in the beginning. When I pulled the chicken out to shred it, I tasted the soup and added some salt, pepper, and chipotle seasoning. At the end Danny added a little more hot sauce, but I thought the heat level was perfect without it. Danny and Dallas ate this Mexican soup Japanese style, over rice. I tried that with my second serving and that was good too. Great Sunday recipe.
Slow Cooker Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Tags:Chicago·chicken·cooking and baking·dallas·danny·logan square·mexican·slow cooker·soup·Television
Urban Belly
September 12th, 2008 · 3 Comments
Chicken & Mushroom Dumplings
Udon with shrimp, Vietnamese coriander, and sweet chili lime broth
Soba with bay scallops, king oyster mushrooms, and blue crab broth
Urban Belly, Avondale, Chicago (Chef Bill Kim in the center of the photo. Also, his wife Yvonne was our server.)
Jess emailled me a a week or so ago about a new restaurant that was opening called Urban Belly. At it’s most basic, it’s a noodle shop, but the menu seemed to indicate really high-end ingredients and authentic Asian soups. People were saying that this was Chicago’s answer to New Yorks wildly popular fancy noodle shop, Momofuku. I remember talking to Jeannette about Momofuku and had always wanted to when I was in New York but never did so I was definitely interested in trying Urban Belly.
This week Jess said she wanted to take me out for dinner for my birthday so we decided to give Urban Belly a try. We knew about where it was – in the middle of nowhere near California and Belmont – but were surprised when we walked up and it was in a tiny strip mall. There is a laundry mat on one side and a dry cleaner on the other! Chef Bill Kim is the guy behind the restaurant and I’d read on the Urban Belly website that his wife Yvonne is a photographer. The website is gorgeous and I guess we were just surprised that it would be located in that little generic strip mall. We also were not expecting counter service when we went in. As well the seating is just 4 big tables with communal seating.
Aside from these surprises, we really liked the interior look of the restaurant. .. and what really matters.. we loved the food. The dumplings were super tasty and the soups were so savory and delicious. I could just imagine going to Urban Belly on a cold winter day and losing myself in a piping hot, tasty bowl of udon.
Also, if you go, and you should, the restaurant is BYO. Jess and I brought a really tasty bottle of Chardonnay.
Tags:avondale·bill kim·Chicago·dumpling·jessica·momofuku·soba·soup·udon·urban belly
Shrimp & Crab Salad Rolls w/ Corn & Potato Chowder
May 30th, 2006 · 2 Comments
Last night I wanted something just light and fresh and summery for dinner. And something that required a very minimal amount of cooking, since it’s so hot out. I made Shrimp & Crab Salad Rolls with Quick Corn & Potato Chowder. Click the link below to see the recipes.
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Tags:Chicago·chowder·cooking and baking·cooking light·corn·crab·east ukrainian village·potato·salad·sandwich·shrimp·soup·ukrainian village
French Onion Soup
March 13th, 2005 · 3 Comments
At brunch last weekend Susie asked me what would ever possess us to try to make french onion soup at home, and to be honest, it was the photo on the cover of the Jan/Feb 2005 issue of Cooking Light magazine. It looked that good.
While the soup was easy to make, it does require more onions than you think it would, even though onion is .. like.. in the NAME of the dish. Just be forewarned: It’s a lot of onions to carry home and a lot of onions to chop and a lot of crying going on. Also, we didn’t realize that the soup had to simmer for 2 hours. We were too obsessed with the photo to carefully read the instructions. .. so when we made it on a weeknight it was more like a midnight snack than dinner.
I’m not a huge connoisseur of french onion soup. I don’t remember ever eating it growing up and it’s just something that passed me by as an adult. .. so I was really curious to see if I would like it. I know that trying the lowfat version of something isn’t the proper introduction, but then again, I wouldn’t know what I was missing if the fatty version tasted a lot better. Verdict: It’s great! And the leftovers heat up easy, just microwave a bowl/mug, top with toasted french bread and use the broiler to melt the cheese.
Click the link below for the French Onion Soup recipe (Cooking Light only provides recipes online to subscribers).
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