First, the homemade broth infuses the soup with deep, savory flavors, while the combination of sautéed onions, garlic, carrots, and celery adds a delightful sweetness. Then, the addition of elbow pasta gives it a hearty texture, ensuring every bite is as filling as it is delicious. To elevate it even more, a rich, creamy mixture of butter, flour, milk, and whipping cream blends seamlessly into the broth, creating a luxurious, silky finish.

Whether you’re craving a cozy meal on a chilly evening or looking for a comforting dish to warm your soul, this creamy chicken soup is the perfect choice. So, grab a bowl, take a sip, and enjoy the irresistible blend of flavors and textures that make this soup truly unforgettable!

Creamy Chicken Soup Ingredients

For the soup

Chicken broth forms the flavorful base of the soup, infusing it with rich, savory depth.

Olive oil enhances the sautéed vegetables with a subtle richness and helps bring out their natural flavors.

Onion adds a subtle sweetness and enhances the overall aroma of the dish.

Garlic brings a warm, slightly spicy note that complements the other ingredients beautifully.

Carrot provides a natural sweetness and a pop of color, making the soup both tasty and visually appealing.

Celery adds a mild, earthy crunch that balances the richness of the broth.

Parsley brings a fresh, herbaceous touch that brightens up the flavors.

Elbow pasta gives the soup a hearty, satisfying texture that makes it extra comforting.

Chicken bouillon intensifies the savory notes, making the broth even more flavorful.

Hot sauce adds a subtle kick, enhancing the depth of the dish without overpowering it.

Salt helps bring out all the flavors, making each ingredient shine.

Black pepper adds a hint of warmth and a gentle spiciness to the soup.

Chicken adds protein and flavor, making the soup hearty and satisfying.

Creamy mix of butter, flour, milk, and whipping cream creates a rich, smooth texture that enhances the soup.

For the broth and the chicken

Chicken breast is the star of the dish, offering tender, juicy bites in every spoonful.

Water is used to cook the chicken and create the broth, helping to release flavors from the vegetables and spices. Adjust the amount based on the broth needed.

Bay leaf subtly infuses the broth with a warm, aromatic depth.

Onion in the chicken broth adds a natural sweetness and depth of flavor, enhancing the overall richness of the soup. As it simmers, it releases its juices, infusing the broth with a subtle, savory aroma.

Garlic brings a warm, slightly pungent note that deepens the broth’s taste. It complements the chicken beautifully, adding a mild but noticeable richness to every sip.

For the creamy mix

Butter gives the creamy mix a rich, velvety texture that enhances the overall smoothness.

Flour acts as a thickening agent, helping to create a luxurious, creamy consistency.

Whipping cream adds indulgent creaminess, making the soup irresistibly smooth and flavorful.

Milk helps balance the richness of the cream while keeping the texture light and silky.

How To Make Creamy Chicken Soup

1. Cook the Chicken:

Place the chicken in a pot with water, onion, garlic, and a bay leaf.

Bring to a boil, skim off any foam, then simmer for 15 minutes.

Remove the chicken, strain the broth, and set both aside.

2. Sauté the Vegetables:

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté for a minute.

Stir in diced carrots and celery, cooking for another 2 minutes.

3. Make the Soup Base:

Pour the strained broth over the vegetables.

Add salt, pepper, chicken bouillon, hot sauce, and parsley.

Bring to a boil, then add the pasta.

Lower the heat and simmer for 15 minutes.

4. Prepare the Creamy Mix:

In a separate pot, melt butter over medium heat.

Stir in flour and cook for a minute until smooth.

Gradually add milk and whipping cream, stirring constantly until thick and creamy.

5. Assemble the Soup:

Chop the cooked chicken into small pieces.

Pour the creamy mix into the soup and stir well.

Add the chicken, mix everything, and let it simmer for 5 minutes.

6. Serve and Enjoy:

Taste and adjust seasoning if needed.

Serve warm and enjoy this rich, comforting soup!

Frequently asked questions for making creamy chicken soup

1. Can I use store-bought broth and chicken instead of making my own?

Yes! If you’re short on time, store-bought chicken broth and rotisserie chicken works great. However, homemade broth adds a richer, fresher flavor.

2. How can I make the soup thicker?

For a thicker consistency, add an extra tablespoon of flour to the creamy mix or let the soup simmer a little longer after adding the creamy mixture.

3. Can I use a different type of pasta?

Absolutely! You can substitute elbow pasta with small shells, ditalini, or even egg noodles.

4. What can I use instead of whipping cream?

You can use half-and-half, whole milk, or evaporated milk, but the soup may be slightly less creamy.

5. Can I make this soup ahead of time?

Yes! It reheats well, but the pasta may absorb more liquid, so you might need to add extra broth or milk when reheating.

6. How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.

7. Can I freeze creamy chicken soup?

It’s best not to freeze it, as dairy-based soups can separate when thawed. If you must, freeze it before adding the creamy mix and add that part fresh when reheating.

8. What vegetables can I add for extra nutrition?

You can add spinach, mushrooms, peas, or bell peppers for more flavor and nutrients.

9. Can I make this soup without flour?

Yes! You can use cornstarch mixed with water (a slurry) as a gluten-free thickener.

10. How can I make this soup spicier?

Increase the hot sauce, add red pepper flakes, or mix in a pinch of cayenne pepper.

Tips and Tricks

1. Use Homemade Broth for Richer Flavor

Homemade broth adds a deep, savory taste. If using store-bought, choose low-sodium broth so you can control the salt level.

2. Sauté Vegetables for Extra Flavor

Cooking the onions, garlic, carrots, and celery in olive oil before adding the broth enhances their natural sweetness and richness.

3. Cook Pasta Separately to Avoid Sogginess

If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving. This prevents it from getting too soft.

4. Stir the Creamy Mix Constantly

When making the creamy mix, whisk continuously to prevent lumps and create a smooth, velvety texture.

5. Adjust Thickness to Your Liking

For a thicker soup, add a little more flour or let the soup simmer longer. For a thinner consistency, add extra broth or milk.

6. Don’t Overcook the Chicken

Boil the chicken just until fully cooked to keep it tender. Overcooking can make it dry and tough.

7. Add Fresh Herbs for Extra Freshness

Stirring in fresh parsley, thyme, or basil at the end adds a burst of freshness to the soup.

8. Make It Ahead for Better Flavor

Like many soups, this one tastes even better the next day as the flavors meld together.

9. Customize with More Vegetables

Feel free to add peas, spinach, mushrooms, or bell peppers for extra nutrition and flavor.

10. Reheat Gently to Prevent Curdling

When reheating, use low heat and stir occasionally to keep the cream from separating. If it gets too thick, add a splash of broth or milk.

More soup recipes to make

Colombian Chicken Sancocho

Middle eastern Lentil Soup

Broccoli Soup

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Creamy chicken soup

Creamy chicken soup is a hearty, comforting dish that brings warmth and satisfaction with every spoonful. Packed with tender chicken, vegetables, and a rich, velvety broth, this soup is perfect for cozying up on a chilly day. The creamy texture, combined with the savory flavors, makes it a truly indulgent meal that’s both nourishing and delicious.

Course Soup

Cuisine American

Keyword chicken soup, creamy chicken soup, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

For the chicken and the broth

• 1 chicken breast with or without bone
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• Enough water to make the broth or use store-bought broth

For the soup

• 6 cups chicken broth
• 1 tbsp olive oil
• 1 small onion chopped
• 2 garlic cloves minced
• 1 large carrot diced
• 1 celery stalk diced
• 2 tbsp chopped parsley
• ½ cup uncooked elbow pasta
• 1 chicken bouillon cube
• 1 tsp hot sauce
• 1 tsp salt
• ½ tsp black pepper

For the creamy mix

• 3 tbsp butter
• 3 tbsp flour
• 1½ cups whipping cream
• 1½ cups milk

Instructions

• Prepare the broth:
• Wash the chicken, then place it in a pot and cover it with water.
• Add the onion, garlic, and bay leaf.
• Bring to a boil, then skim off any foam that forms on top.
• Lower the heat and cook for about 15 minutes.
• Prepare the soup base:
• In a separate pot, heat some olive oil over medium heat.
• Add the chopped onion and minced garlic, sauté for a minute.
• Add the diced celery and carrots, and sauté for a couple of minutes.
• Combine ingredients:
• Strain the broth and add it to the pot with the vegetables.
• Add salt, pepper, chicken bouillon, hot sauce, and chopped parsley. Mix well.
• When the soup starts bubbling, add the elbow pasta, cover, and cook on medium-low heat for 15 minutes.
• Make the creamy mix:
• In a separate pot, melt the butter over medium heat.
• Add the flour and whisk until smooth.
• Gradually add the milk and whipping cream, whisking continuously until the mixture becomes smooth and slightly thick (but not too thick).
• Assemble the soup:
• Chop the cooked chicken into small pieces.
• Add the creamy mixture to the soup, then add the chopped chicken. Stir well.
• Cover and let it simmer on medium-low heat for 5 more minutes.

Notes

1. Use homemade broth for a richer flavor.

2. Sauté vegetables first to enhance their sweetness.

3. Cook pasta separately to avoid sogginess.

4. Whisk the creamy mix constantly for smoothness.

5. Adjust the thickness by simmering longer or adding liquid.

6. Don’t overcook the chicken to keep it tender.

7. Add fresh herbs at the end for extra flavor.

8. Make the soup ahead for better flavor.

9. Customize with extra veggies like peas or spinach.

10. Reheat gently to prevent curdling.

The post Creamy Chicken Soup appeared first on Baiti Ana.

Typically enjoyed as a main meal, it is often served with white rice, avocado, and lime for a complete and satisfying experience. Whether shared with family or prepared for special occasions, Sancocho embodies the warmth and hospitality of Colombian cooking.

Recipe Summary

Prep Time: 20 minutes

Cook Time: 50 minutes

Cooling Time: 5 minutes

Cuisine: Colombian

Flavor Profile: Savory, comforting, mildly spiced

Texture: Hearty, thick, and chunky

What is Colombian Chicken Sancocho?

Colombian Chicken Sancocho is a rich and hearty stew-like soup, packed with tender chicken, root vegetables, plantains, corn, and butternut squash. This dish is a staple in Colombian cuisine and is often enjoyed as a main meal, served with white rice and avocado.

Ingredients

For the Chicken Broth:

• Whole chicken, cut into pieces – Provides rich flavor and tender meat for the soup.
• Onion peeled and halved – Adds depth and natural sweetness to the broth.
• Garlic cloves, smashed – Enhances the savory taste with a mild, aromatic kick.
• Bay leaves – Infuse the broth with a subtle earthy fragrance.
• Fresh cilantro, including stems – Contributes a fresh, herbal aroma to the soup.
• Water, enough to cover the chicken – Forms the base of the broth, allowing all the flavors to meld together.

Vegetables:

• Yuca peeled and cut into chunks – A starchy root vegetable that adds thickness and texture.
• Plantain, peeled and sliced – Brings a hint of sweetness and soft texture.
• Carrot, peeled and sliced – Adds natural sweetness and color.
• Corn on the cob, cut into smaller sections – gives the soup a slightly sweet and chewy element.
• Potato, peeled and chopped – Helps thicken the broth while adding heartiness.
• Butternut squash peeled and cubed – Provides a smooth, slightly sweet component to balance flavors.

Seasoning:

• Chicken bouillon cube – Intensifies the savory taste of the broth.
• Salt and pepper – Essential seasonings that enhance all the flavors.
• Fresh cilantro, chopped – Adds a final burst of freshness and aroma.

For Serving:

• White rice – A classic side that complements the hearty soup.
• Avocado slices – Creamy and rich, balancing the flavors of the dish.
• Lime wedges – Provide a bright, citrusy contrast to the warm broth.
• Extra cilantro for garnish – A fresh finishing touch for added aroma and color.

How to Make Colombian Chicken Sancocho

1-Wash and clean the whole chicken, then cut it into small pieces.

2-In a large pot, add water and the cleaned-cut chicken. Bring to a boil.

3-Once the water starts boiling, a white foam will form on top. Skim it off and discard it.

4-Add the onion, garlic, bay leaves, and fresh cilantro to the pot. Stir and let it cook for another 15 minutes or until the chicken is fully cooked.

5-While the chicken is cooking, prepare and cut all the vegetables for the soup.

6-Once the chicken is done, please remove it from the pot and strain the broth into another pot.

7-Use a spoon to mash the garlic and onion from the broth, allowing them to mix into the strained broth.

8-Turn on the heat and slowly add the vegetables, starting with the ones that take longer to cook.

9-First, add the yuca and corn. Once the broth starts bubbling, reduce the heat to medium, cover the pot, and cook for 5 minutes.

10-Next, add the potatoes and carrots. Cover and let them cook for another 10 minutes.

11-Add the plantain and butternut squash. Cover and cook for another 10 minutes or until all the vegetables are soft and tender.

12-Add the chicken back into the pot. You can either shred it into small pieces or leave it on the bone.

13-Stir in the chicken bouillon cube, salt, pepper, and chopped cilantro. Mix well, cover, and let it simmer for another 5 minutes on medium heat.

14-Serve hot with a side of white rice, avocado, and lime wedges.

15-Enjoy it on its own or with rice for a more filling meal.

Tips and Tricks

For richer broth: Let the chicken simmer longer to enhance the flavor.

For a thicker consistency: Mash a few pieces of yuca or potato into the broth before serving.

Adjusting seasoning: Taste before serving and adjust salt and pepper accordingly.

For extra flavor: Add a pinch of cumin or annatto powder.

Variations

• Beef Sancocho: Swap chicken for beef for a different twist.
• Spicy Version: Add a diced chili pepper or a splash of hot sauce.
• Vegetarian Option: Replace the chicken with extra vegetables and use vegetable broth instead.

How to Store Colombian Chicken Sancocho

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portioned containers for up to 3 months.
• Reheating: Warm over medium heat on the stove, adding a bit of water if needed.

Frequently Asked Questions

Other Recipes to Try

• Chicken Casserole
• Spatchcock Roast Chicken
• Grilled Cajun chicken sandwich
• Buffalo chicken spring rolls

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Colombian Chicken Sancocho

Colombian Chicken Sancocho is a traditional, comforting stew packed with rich flavors. Made with tender chicken, yuca, plantains, potatoes, and corn, it's slow-cooked in a flavorful broth infused with herbs and spices. This hearty dish is a staple in Colombian cuisine, perfect for family meals and special gatherings. Served with rice, avocado, and a squeeze of lime, Sancocho is a true taste of Colombia’s culinary heritage.

Course Main Course, Soup, stew

Cuisine Colombian

Keyword Colombian Chicken Sancocho

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Ingredients

For the Chicken Broth:

• 1 kg whole chicken, cut into pieces
• 1 onion peeled and halved
• 4 garlic cloves smashed
• 2 bay leaves
• 4 sprigs cilantro (including stems)
• 2 liters water (enough to cover the chicken)

Vegetables:

• 1 large yuca, peeled and cut into chunks
• 1 large plantain, peeled and sliced
• 1 large carrot, peeled and sliced
• 2 cobs corn cut into fourths
• 1 large potato, peeled and chopped
• ¼ butternut squash, peeled and cubed

Seasoning:

• 1 chicken bouillon cube
• Salt and pepper to taste
• Fresh cilantro, chopped

For Serving:

• White rice
• Avocado slices
• Lime wedges
• Extra cilantro for garnish

Instructions

• Wash and clean the whole chicken, then cut it into small pieces.
• In a large pot, add water and the cleaned-cut chicken. Bring to a boil.
• Once the water starts boiling, a white foam will form on top. Skim it off and discard it.
• Add the onion, garlic, bay leaves, and fresh cilantro to the pot. Stir and let it cook for another 15 minutes or until the chicken is fully cooked.
• While the chicken is cooking, prepare and cut all the vegetables for the soup.
• Once the chicken is done, please remove it from the pot and strain the broth into another pot.
• Use a spoon to mash the garlic and onion from the broth, allowing them to mix into the strained broth
• Turn on the heat and slowly add the vegetables, starting with the ones that take longer to cook.
• First, add the yuca and corn. Once the broth starts bubbling, reduce the heat to medium, cover the pot, and cook for 5 minutes.
• Next, add the potatoes and carrots. Cover and let them cook for another 10 minutes.
• Add the plantain and butternut squash. Cover and cook for another 10 minutes or until all the vegetables are soft and tender.
• Add the chicken back into the pot. You can either shred it into small pieces or leave it on the bone.
• Stir in the chicken bouillon cube, salt, pepper, and chopped cilantro. Mix well, cover, and let it simmer for another 5 minutes on medium heat.
• Serve hot with a side of white rice, avocado, and lime wedges.
• Enjoy it on its own or with rice for a more filling meal.

Notes

• For richer broth: Let the chicken simmer longer to enhance the flavor.
• For a thicker consistency: Mash a few pieces of yuca or potato into the broth before serving.
• Adjusting seasoning: Taste before serving and adjust salt and pepper accordingly.
• For extra flavor: Add a pinch of cumin or annatto powder.

The post Colombian Chicken Sancocho appeared first on Baiti Ana.

This vegan Middle Eastern lentil soup is both creamy and rich, offering a delightful blend of flavors. It’s not only delicious but also quick and easy to prepare. In just 10 minutes, with 5 minutes of cooking time in the pressure cooker, you can have a hearty meal ready to serve. It’s s a family favorite, especially among kids who often request it. The soups smooth texture and flavorful blend make it so satisfying that you’ll find yourself reaching for a second bowl.

What are the health benefits of lentil soup?

Lentil soup is a nutritious and flavorful dish that offers numerous health benefits. Lentils are rich in plant-based protein, fiber, and essential nutrients like iron and folate. Incorporating lentils into your diet can support heart health, improve digestion, and aid in weight management.

Polyphenols: Lentils are a fantastic source of polyphenols (compounds that fight against harmful agents in the body like UV rays, heart disease and cancer).

Protein: They are high in protein, which is why vegetarians and vegans should really emphasize their intake.

Iron: They are a good source of iron (1 cup of lentils 

Fiber: They are full of fibre, great for keeping your digestive system moving and also great for keeping you full for longer.

Middle eastern Lentil soup ingredients

Red Lentils:These legumes are rich in plant-based protein and fiber, making them a nutritious base for the soup. 

Carrots: Adding natural sweetness and high in beta-carotene, carrots enhance the soups flavor and nutritional value.

Onions: Providing depth and containing antioxidants, onions contribute to the soups savory base.

Potatoes: Contributing to the soups creamy texture, potatoes are a good source of vitamins and minerals.

Garlic: Imparting a subtle earthiness, garlic adds warmth and depth to the soups flavor profile.

Olive Oil: Used for saute, olive oil adds richness and healthy fats to the soup.

Chicken Bouillon: Enhancing the soups savory taste, chicken bouillon adds depth and umami flavor.

Salt and Black Pepper: Seasoning the soup, salt and black pepper balance and enhance the overall flavors.

Cumin: Adding warmth and a hint of earthiness, cumin complements the soups spices.

Lemon Juice: Balancing the flavors with its tangy zest, lemon juice adds brightness and freshness to the soup.

How To Make middle eastern Lentil Soup

1. Saute Aromatics: Begin by heating olive oil in a pressure cooker over medium heat. Add chopped onions and minced garlic, sautéing until softened and fragrant.

2. Add Vegetables: Next, incorporate diced carrots and potatoes into the pot. Cook for a few minutes, allowing the flavors to meld.

3. Add Lentils and Seasonings: Stir in washed red lentils, followed by chicken bouillon, salt, black pepper, and cumin. Mix well to ensure the lentils and vegetables are evenly coated with the spices.

4. Add Water: Pour in hot water, ensuring all ingredients are submerged. Stir to combine.

5. Pressure Cook: Close the lid and set the pressure cooker to cook for 5 minutes.

6. Release Pressure: After cooking, perform a quick release of the pressure.

7. Blend Soup: Once safe, open the lid and use an immersion blender to blend the soup until creamy.

8. Add Lemon Juice: Stir in lemon juice to brighten the flavors.

9. Serve: Ladle the soup into bowls, optionally garnishing with fresh parsley. Serve with crunchy pita bread and a squeeze of lemon if desired.

cooking Methods

Both a pressure cooker (Instant Pot) and a regular pot (stovetop) work well for making lentil soup, but they have key differences in cooking time and water usage.

Pressure Cooker (Instant Pot)

Using a pressure cooker is the faster and more efficient method. It cooks the lentils in just 5 minutes under high pressure and requires less water since there is minimal evaporation.

Regular Pot (Stovetop)

Cooking lentil soup on the stovetop takes longer, about 45 minutes, and requires more water since some evaporates during cooking. However, the process is similar to using a pressure cooker, with the main difference being the cooking time and heat control.

How to Cook:

1. Saute onions, garlic, and vegetables in a large pot.

2. Add lentils, water, and other ingredients.

3. Bring the mixture to a boil, then cover and reduce the heat to a simmer.

4. Cook for about 45 minutes, stirring occasionally to prevent sticking.

5. If the soup thickens too much, add more water as needed.

6. Once the lentils are soft, blend and adjust the seasoning and serve.

Which Method Is Best?

If you want a quick and efficient method, use a pressure cooker (5 minutes).

If you prefer more control over the texture and don’t mind a longer process, the stovetop method (45 minutes) is a good choice.

Frequently Asked Questions about middle eastern lentil soup

Tips and Tricks for middle eastern lentil soup

1. Adjust Consistency: If the soup is too thick for your liking, add more water after blending to achieve your desired consistency.

2. Enhance Flavor: Feel free to add more lemon juice to suit your taste preferences.

3. Customize Spices: You can substitute the spices with those you prefer, such as adding a pinch of paprika or turmeric for a different flavor profile.

4. Alternative Cooking Method: If you don’t have a pressure cooker, you can cook the soup in a regular pot. However, it will take longer to cook, so plan accordingly.

5. Serve with Bread: Serve the soup with crunchy pita bread for a satisfying meal.

Storage and Freezing

refrigeration

Allow the soup to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days.

Freezing middle eastern lentil soup

1. Allow the soup to cool completely on the counter.

2. Scoop the soup into freezer-safe bags, portioning enough for one meal per bag.

3. Seal the bags, ensuring all air is removed.

4. Flatten the bags to save space and stack them in the freezer.

5. The soup can be frozen for up to 6 weeks.

Reheating

Thawing: For best results, thaw the soup overnight in the refrigerator. Alternatively, you can thaw it on the counter the same day.

Reheating: Heat the soup over medium heat on the stove, stirring occasionally. If the soup has thickened, add a splash of water to reach your desired consistency.

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Instant Pot Duo Crisp Ultimate Lid, 13-in-1 Air Fryer and Pressure Cooker Combo

Instant Pot Pro 10-in-1 Pressure Cooker, Slow Cooker, Rice/Grain Cooker, Steamer, Sauté, Sous Vide, Yogurt Maker, Sterilizer, and Warmer,

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Middle eastern lentil soup

This vegan Middle Eastern lentil soup is both creamy and rich, offering a delightful blend of flavors. In just 10 minutes, with 5 minutes of cooking time in the pressure cooker, you can have a hearty meal ready to serve.

Course Soup

Cuisine Middle Eastern

Keyword lebaneselentilsoup, lentilsoup, middleeasternlentilsoup, soup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 People

Ingredients

• 1 cup washed red lentils
• 6 cups hot water
• 1 large diced carrot
• 1 small chopped onion
• 1 medium-sized diced potato
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 chicken bouillon cube
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin or more to taste
• 2 tablespoons lemon juice or more to taste

Instructions

• Sauté Aromatics: Press the sauté button on your Instant Pot and add the olive oil. Once heated, add the chopped onion and minced garlic. Sauté for about 2 minutes until fragrant.
• Add Vegetables: Add the diced carrot and potato to the pot. Cook for an additional 2 minutes, stirring occasionally.
• Combine Ingredients: Add the washed lentils to the pot and mix well with the vegetables.
• Season: Add the chicken bouillon cube, salt, black pepper, and cumin. Stir to combine all the ingredients.
• Add Water: Pour in the hot water and mix everything together.
• Pressure Cook: Cancel the sauté mode. Close the lid and set the pressure cooker to cook on high for 5 minutes.
• Release Pressure: Once the cooking time is complete, perform a quick release by carefully placing a towel over the steam valve to prevent splattering.
• Blend Soup: After it’s safe to open, use an immersion blender to blend the soup until it reaches a creamy consistency.
• Add Lemon Juice: Stir in the lemon juice and fresh parsley. If you prefer a thinner soup, add more hot water to reach your desired consistency.
• Serve: Ladle the soup into bowls and serve with crunchy pita bread and an extra squeeze of lemon if desired.

Notes

1. Adjust Consistency: If the soup is too thick for your liking, add more water after blending to achieve your desired consistency.

2. Enhance Flavor: Feel free to add more lemon juice to suit your taste preferences.

3. Customize Spices: You can substitute the spices with those you prefer, such as adding a pinch of paprika or turmeric for a different flavor profile.

4. Alternative Cooking Method: If you don’t have a pressure cooker, you can cook the soup in a regular pot. However, it will take longer to cook, so plan accordingly.

5. Serve with Bread: Serve the soup with crunchy pita bread for a satisfying meal.

The post Middle eastern Lentil Soup appeared first on Baiti Ana.

This homemade broccoli soup is creamy, rich, and bursting with flavor. It’s the ultimate comfort food that you’ll enjoy with every bite. In just under half an hour, you can prepare and serve this delightful dish, making it a convenient choice for any meal. Crafting this soup at home is straightforward: simply saute fresh broccoli with aromatic onions and garlic, simmer in savory chicken broth, then blend to a velvety consistency before adding a touch of cream and sharp cheddar cheese. The result is a harmonious blend of wholesome ingredients that deliver both taste and satisfaction.

Broccoli Soup Ingredients

Broccoli serves as the star ingredient, providing a fresh,earthy flavor and vibrant color
Onion add a subtle sweetness and depth to the soups base.
Garlic infuses a pungent aroma, enhancing the overall taste.
Carrot introduces a hint of natural sweetness and additional texture.
Chicken broth forms the savory foundation, enriching the soups complexity.
whipping cream imparts a luxurious creaminess, elevating the soups richness. chicken bouillon cube further intensifies the savory notes.
Butter contributes a silky mouthfeel and assists in sautéing the aromatics.
flour helps thicken the soup to a perfect consistency.
Cheddar cheese provides a sharp, tangy flavor that complements the broccoli.
Salt balances and enhances all the flavors harmoniously.
Black pepper introduces a subtle heat, enhancing the soups overall depth and complexity.

Broccoli Soup Instructions

1. Melt Butter: Begin by melting butter in a large pot over medium heat.

2. Saute Aromatics: Add chopped onions and saute until translucent.

3. Add Garlic: Incorporate minced garlic and cook briefly until fragrant.

4. Add Flour: Sprinkle in flour, stirring constantly to form a roux.

5. Add Vegetables: Add chopped broccoli and shredded carrots to the mixture.

6. Add Broth: Gradually pour in chicken broth, whisking to combine smoothly.

7. Season: Add a chicken bouillon cube for enhanced flavor. Season with salt and freshly ground black pepper to taste.

8. Simmer: Bring the soup to a gentle boil, then reduce heat and let it simmer until the vegetables are tender.

9. Blend (Optional): For a smoother consistency, use an immersion blender to purée the soup, leaving some chunks if desired.

10. Add Cream and Cheese: Stir in whipping cream and shredded cheddar cheese until the cheese has fully melted and the soup is creamy.

11. Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper if necessary.

12. Serve: Ladle the hot soup into bowls, optionally topping with extra shredded cheddar cheese. Serve immediately and enjoy!

Frequently Asked Questions

Tips and Tricks

1. Use Freshly Grated Cheese

Opt for freshly grated sharp cheddar cheese instead of pre-shredded varieties. Pre-shredded cheeses often contain anti-caking agents that can result in a gritty texture. Grating the cheese yourself ensures a smoother, creamier soup.

2. Add Vegetables for Extra Flavor

Incorporate additional vegetables like carrots or celery to enhance the soups flavor and nutritional value. Chop them into small pieces and saute them with the onions for a well-rounded taste.

3. Control Soup Thickness

Adjust the soups thickness by blending a portion of the broccoli and returning it to the pot. For a thinner consistency, add more broth or water until you reach your desired texture.

4. Season at the End

Season the soup with salt and pepper at the end of cooking to prevent over-seasoning. This approach allows you to adjust the flavors more accurately.

5. Serve in Bread Bowls

For a fun presentation, serve the soup in crusty bread bowls. The bread absorbs the soup, adding a delightful texture and flavor.

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kibbeh Bi Laban

Middle eastern spinach pies

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Broccoli Soup

This homemade broccoli soup is creamy, rich, and bursting with flavor. Its the ultimate comfort food that you’ll enjoy with every bite. In just under half an hour, you can prepare and serve this delightful dish, making it a convenient choice for any meal.

Course Soup

Cuisine American

Keyword broccoliandcheesesoup, broccolisoup, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Ingredients

• 3 cups broccoli cut into small pieces
• 1 small onion chopped
• 2 cloves garlic minced
• 1 small carrot shredded
• 4 cups chicken broth
• ½ cup whipping cream
• 1 chicken bouillon cube optional
• 3 tablespoons butter
• 4 tablespoons flour
• 1 cup cheddar cheese plus extra for topping
• Salt and pepper to taste

Instructions

• Prepare the Broccoli: Wash the broccoli thoroughly and cut it into small pieces.
• Sauté Aromatics: In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about a minute until translucent. Then, add the minced garlic and cook for an additional minute.
• Create the Roux: Add the remaining 2 tablespoons of butter to the pot. Once melted, sprinkle in the flour and stir continuously to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
• Add Vegetables: Incorporate the shredded carrot and broccoli pieces into the pot. Stir well to combine and cook for another minute.
• Add Broth and Simmer: Pour in the chicken broth, then add the chicken bouillon cube. Season with salt and pepper to taste. Stir until the bouillon cube dissolves. Cover the pot and let the soup simmer for about 15 minutes, or until the broccoli becomes very tender.
• Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired consistency, leaving some chunks of broccoli intact for texture.
• Incorporate Dairy: Stir in the whipping cream and shredded cheddar cheese. Continue stirring until the cheese has fully melted and the soup is creamy.
• Serve: Ladle the soup into bowls, topping each with additional cheddar cheese if desired. Serve warm.

Notes

1. Use Freshly Grated Cheese

Opt for freshly grated sharp cheddar cheese instead of pre-shredded varieties. Pre-shredded cheeses often contain anti-caking agents that can result in a gritty texture. Grating the cheese yourself ensures a smoother, creamier soup.

2. Add Vegetables for Extra Flavor

Incorporate additional vegetables like carrots or celery to enhance the soups flavor and nutritional value. Chop them into small pieces and saute them with the onions for a well-rounded taste.

3. Control Soup Thickness

Adjust the soups thickness by blending a portion of the broccoli and returning it to the pot. For a thinner consistency, add more broth or water until you reach your desired texture.

4. Season at the End

Season the soup with salt and pepper at the end of cooking to prevent over-seasoning. This approach allows you to adjust the flavors more accurately.

5. Serve in Bread Bowls

For a fun presentation, serve the soup in crusty bread bowls. The bread absorbs the soup, adding a delightful texture and flavor.

The post Broccoli Soup appeared first on Baiti Ana.

Kibbih Bi Laban is a classic Middle Eastern dish that brings together the savory richness of kibbeh and the creamy, tangy goodness of yogurt sauce. First, kibbeh is made from ground meat, typically lamb or beef, combined with bulgur, onions, and spices, and shaped into balls or patties. Once fried, the kibbeh becomes crispy on the outside, with a tender, flavorful interior. This rich, savory bite is then dipped into a smooth yogurt sauce that is both tangy and refreshing.

Fried Kibbeh vs. Uncooked Kibbeh in Yogurt Sauce

Kibbeh labaniyi, a variation of this dish, is particularly popular in Lebanon. Some people prefer to drop uncooked kibbeh directly into the hot yogurt sauce, allowing it to cook as the sauce simmers. Others, like myself, choose to deep fry the kibbeh first, which gives it a crisp, golden exterior that contrasts beautifully with the soft yogurt sauce. Both methods are equally delicious, each bringing its own unique flavor and texture to the dish.

Personally, I enjoy deep frying my kibbeh to get that perfect crispy crust, then serving it with the creamy yogurt sauce. However, if you want a lighter version, you can brush the kibbeh with oil and either air fry or bake it at a high temperature. This method still results in a flavorful dish, with less oil but all the savory goodness you crave.

Ultimately, Kibbih bi Laban is a versatile and comforting dish that combines the hearty flavors of kibbeh with the refreshing tang of yogurt. Whether you deep fry, bake, or air fry your kibbeh, the result is always a satisfying meal that’s rich, aromatic, and full of flavor.

Kibbeh Bi Laban ingredients

• Yogurt serves as the creamy base of the sauce. It provides a tangy richness that complements the savory kibbeh. In addition, it gives the sauce a smooth and comforting texture.

• Water helps thin the yogurt, ensuring the sauce isn’t too thick. This allows the sauce to coat the kibbeh nicely without being overly heavy.

• The egg thickens the sauce slightly and adds richness. As a result, the sauce becomes velvety smooth and coats the kibbeh perfectly.

• Salt enhances the flavors of all the ingredients, the richness of the yogurt and the savoriness of the kibbeh, making the dish more flavorful.

• Kibbeh adds heartiness to the dish. Made from ground meat and bulgur, it has a crispy exterior and a tender interior, providing a delicious contrast to the creamy yogurt sauce.

• Garlic brings a bold, aromatic flavor. When sautéed, it becomes fragrant and adds a savory depth to the sauce.

• Cilantro adds a fresh, herbal note. It brightens the dish and balances the richness of the yogurt with its vibrant, slightly citrusy flavor.

• Olive oil is used to sauté the garlic and cilantro. It enhances their flavors and gives the dish a smooth, slightly fruity finish.

• Dried mint (optional) adds a cool, refreshing touch. It complements the warmth of the yogurt sauce and the richness of the kibbeh, bringing a lovely contrast to the dish.

How to make kibbeh

1. Kibbeh Dough:

Soak the Bulgur then add ground beef, onion, minced sweet pepper, salt, black pepper, paprika, kibbeh spice (or 1 tsp of 7 spice and 2 tsp cumin) to the bulgur. Mix everything together using your hands until it’s well combined.

Knead the Dough:Gradually add water as needed to form a dough that’s smooth and not too sticky.

2. Kibbeh Filling:

Cook the Meat then add onion, spices and butter.

3. Assembling the Kibbeh:

Shape the Kibbeh then stuff and seal

4: Cooking the Kibbeh:

Deep Fry in heated oil until they’re golden and crispy on all sides.

Bake or Air Fry (optional):

If you prefer a lighter version, brush the kibbeh with oil. Air fry or bake at 400°F (200°C) for 20-25 minutes, turning halfway through.

kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/

how to prepare kibbeh Bi Laban

Step 1: Making the Sauce

Start by adding the yogurt, water, egg, and salt to a pot. Whisk everything together until the mixture is smooth and well combined. Next, turn on the heat to medium, and keep stirring constantly to prevent the yogurt from curdling. Once it starts to bubble, stop stirring, then lower the heat to low and let it simmer for about 5 minutes. This allows the sauce to thicken and develop a creamy texture.

Step 2: Preparing the Kibbeh

While the sauce is simmering, fry the kibbeh according to the recipe you’ve prepared earlier. Once the kibbeh is cooked and crispy on the outside, set it aside to rest for a moment. This step ensures that the kibbeh maintains its texture and stays warm when served.

Step 3: Serve

Now that both the sauce and kibbeh are ready, carefully arrange the kibbeh on a serving platter. Pour the yogurt sauce over the kibbeh, or serve it on the side for guests to add as they like. For extra flavor, sauté garlic and cilantro in olive oil, then top the dish with this fragrant mixture. Optionally, you can sprinkle dried mint for a refreshing garnish.

Kibbeh maker machine

If you’re not sure how to make Kibbeh, the kibbeh Maker is the perfect solution—it’s amazing, incredibly easy to use, and simplifies the entire process.

Link : THE KIBBEH MAKER

Tips and tricks

1. Thicken the Yogurt Sauce:

If you prefer a thicker yogurt sauce, simply add 1 to 2 tablespoons of cornstarch.mix it in well before heating the sauce, and it will help achieve a smooth, creamy consistency.

2. Cook the Kibbeh in the Sauce:

Alternatively, you don’t have to fry the kibbeh. Instead, you can drop the uncooked kibbeh into the simmering yogurt sauce and let it cook on low for about 10 minutes. This method results in a tender texture, and the kibbeh absorbs all the flavors of the sauce.

3. Bake or Air Fry:

For a healthier option, you can bake or air fry the kibbeh instead of deep frying them. Simply brush them with a bit of oil and bake at a high temperature, or air fry them for about 20 minutes. Both methods will yield a crispy outer layer without the extra oil.

4. Substitute Cilantro:

If you’re not a fan of cilantro, feel free to substitute it with parsley or dried mint. Both options will still add a fresh, herbal note to the dish, giving it a new twist while maintaining great flavor.

5. Make ahead

To save time, you can prepare the kibbeh ahead of time. Form the kibbeh and refrigerate them until you’re ready to cook. This makes it easier to assemble and cook when you’re short on time.

6. You can use frozen kibbeh in two ways: If you’re frying them, take them out of the freezer 15 minutes before frying. If you’re dropping them into the yogurt sauce, you can add them directly from the freezer into the sauce and cook them for about 10 minutes.

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Kibbeh bi Laban

Kibbih bi Laban is a classic Middle Eastern dish where savory, flavorful kibbeh is served in a creamy yogurt sauce. It’s a comforting, aromatic dish that combines the rich taste of kibbeh with the tangy, refreshing flavors of yogurt.

Course Main Course

Cuisine Middle Eastern

Keyword dinner, kibbeh, kibbehbilaban, yogurtsauce

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 4 People

Ingredients

yogurt sauce:

• 4 cups yogurt
• 1 cup water
• 1 egg
• 2 tsp salt
• 12 kibbeh check out the kibbeh recipe here: Kibbeh Recipe
• 2 tbsp chopped cilantro or more, to taste
• 2 minced garlic cloves
• 2 tbsp olive oil
• Toasted pine nuts or almonds for garnish

kibbeh dough:

• 2 cups fine bulgur wheat
• 500 g extra lean ground beef
• 1 small minced onion
• 1 minced sweet pepper
• 2 tbsp water|
• 2 tsp salt
• 2 tsp paprika
• 1/2 tsp black pepper
• 1 tbsp kibbeh spice or 1 tsp 7 spice + 2 tsp cumin
• water as needed for kneading the kibbeh dough and for shaping the kibbeh

kibbeh filling:

• 500 g lean ground beef
• 2 tbsp olive oil
• 1 small chopped onion
• 1 tsp salt or more to taste
• 1 tsp 7 spice
• 1/2 tsp black pepper
• 2 tbsp ghee or butter or oil
• pine nuts or silvered almonds optional
• pomegranate seeds optional

Instructions

• Prepare the kibbeh by making the dough and the filling, then shape the kibbeh.
• In a pot, add yogurt, water, egg, and salt. Whisk until everything is combined and smooth.
• Turn on the heat and keep stirring until the mixture starts to bubble. Continue stirring the whole time to prevent the yogurt from curdling.
• Once it starts bubbling, stop stirring, then lower the heat to low and let it simmer for 5 minutes.
• Fry the kibbeh and serve it with the yogurt sauce
• In a pan, sauté garlic and cilantro in olive oil, then add it on top of the yogurt sauce. You can either add it directly to the pot or allow each person to add it to their plate. Alternatively, you can top it with dried mint for added flavor.

The post kibbeh Bi Laban appeared first on Baiti Ana.