Soup Cooking NEW

Chicken Pho

Serves 4

Ingredients:

• Ready to Prep Vegetable Soup – full container
• Kroger® 99% Fat Free Chicken Broth – 8 cups
• Kroger Chicken Breast or Thighs – 1 pound (raw)
• Rice Noodles – 8oz
• Butter or olive oil – 3 tbsp
• Salt & black pepper – to taste

Instructions:

1. Char the aromatics (key for pho-style depth)
   Heat a dry pan or skillet over high heat.
   Place onion, tomatoes, jalapeño, and garlic cut-side down.
   Char until slightly blackened (about 5–8 minutes).
2. Start the broth
   In a large pot, add:
   Charred vegetables
   Chicken (raw)
   8 cups chicken broth
   Bring to a boil, then reduce to a gentle simmer.
3. Simmer and build flavor
   Add carrots.
   Let everything simmer for 25–30 minutes.
   Skim any foam from the top for a cleaner broth.
4. Prepare noodles (separately – important)
   Cook rice noodles according to package instructions (usually soak or boil for a few minutes).
   Drain and rinse with cold water to stop cooking.
   Keep noodles separate so they don’t get mushy in the broth.
5. Remove and shred chicken
   Take the chicken out once cooked through.
   Shred it into thin pieces.
   Return shredded chicken to the pot.
6. Strain (optional but recommended for pho style)
   For a clearer, more traditional pho feel:
   Strain out the solids (onion, tomato skins, etc.).
   Return the broth to the pot.
7. Final additions
   Add corn kernels.
   Simmer another 5–7 minutes.
   Season with salt to taste.
8. Final touch
   Turn off heat.
   Add chopped cilantro and a squeeze of lime juice.

Serve:

• Place shredded chicken in bowls
• Ladle hot broth over it
• Top with extra cilantro and lime wedges

Tomato Soup

Serves 6

Ingredients:

• Ready to Prep Tomato Soup – full container
• Kroger Vegetable or chicken broth – 4 to 5 cups
• Butter or olive oil – 3 tbsp
• Heavy cream (optional) – ½ to 1 cup
• Sugar – 1–2 tsp (to balance acidity)
• Salt & black pepper – to taste

Instructions:

1. Sauté aromatics
   Heat butter or oil in a large pot over medium heat.
   Add onion and cook 5–6 minutes until soft.
   Add garlic, cook 1–2 minutes until fragrant.
2. Build tomato base
   Add Roma tomatoes (and tomato paste if using).
   Cook for 8–10 minutes, stirring occasionally, until tomatoes break down and release juices.
3. Simmer
   Add 4–5 cups broth.
   Bring to a boil, then reduce heat and simmer 20–25 minutes.
4. Blend
   Blend the soup until smooth using an immersion blender (or standard blender in batches).
5. Finish
   Return to low heat.
   Stir in cream (if using).
   Season with salt & pepper and sugar (start with 1 tsp and adjust).
6. Fresh herbs
   Turn off heat and stir in parsley.

Serve:

• Serve hot with toasted bread or grilled cheese
• A drizzle of cream or olive oil

Broccoli Cheddar Soup

Serves 4

Ingredients:

• Ready to Prep Broccoli Cheddar Soup – full container
• Butter – 3 tbsp
• All-purpose flour – 3 tbsp (for thickening)
• Milk – 2 cups
• Kroger Chicken or vegetable broth – 2 cups
• Salt & black pepper – to taste

Optional (recommended):

• Heavy cream – ½ cup (extra richness)
• Dijon mustard – 1 tsp (enhances cheese flavor)
• Paprika – ½ tsp

Instructions:

1. Sauté the base
   In a large pot, melt butter over medium heat.
   Add onion, cook 4–5 minutes until soft.
   Add garlic and cook 1 minute.
2. Make the roux
   Stir in flour and cook for 1–2 minutes (this removes raw flour taste).
   This step thickens the soup.
3. Add liquids
   Slowly whisk in milk and broth to avoid lumps.
   Bring to a gentle simmer.
4. Cook vegetables
   Add broccoli and carrots.
   Simmer 15–20 minutes until tender.
5. Blend (optional texture step)
   For a smoother soup, blend part of the soup (or use an immersion blender).
   Leave some chunks for texture if desired.
6. Add cheese
   Reduce heat to low.
   Gradually stir in cheddar cheese until melted.
   Keep heat low to prevent grainy texture.
7. Finish
   Stir in cream (if using) and Dijon mustard.
   Season with salt, pepper, and optional paprika.

Serve:

• Crusty bread
• Extra shredded cheddar on top

Onion Soup

Serves 4

Ingredients:

• Ready to Prep Onion Soup – Full Container
• Butter – 3 tbsp
• Olive oil – 1 tbsp
• Beef broth or chicken broth – 6 cups
• Salt & black pepper – to taste

Instructions:

1. Caramelize onions (key step)
   Heat butter + olive oil in a large pot over medium heat.
   Add sliced onions and a pinch of salt.
   Cook 30–40 minutes, stirring occasionally, until deep golden brown.
   Add sugar halfway through to enhance browning.
2. Add garlic
   Stir in garlic and cook 1–2 minutes until fragrant.
3. Build the soup
   Pour in 6 cups broth.
   Add thyme and Worcestershire (if using).
   Bring to a boil, then reduce to a simmer for 20–25 minutes.
4. Season
   Taste and adjust with salt and pepper.

Serve:

• Ladle soup into bowls
• Top with croutons
• Sprinkle Parmesan cheese over the top
• Optional: Broil for 2–3 minutes to melt and lightly brown the cheese

Butternut Squash Soup

Ingredients:

• Ready to Prep Butternut Squash Soup – Full Container
• Butter or olive oil – 3 tbsp
• Vegetable or chicken broth – 4–5 cups
• Heavy cream (or half & half) – ½ to 1 cup
• Salt & black pepper – to taste

Instructions:

1. Sauté aromatics
   Heat butter or oil in a large pot over medium heat.
   Add onion and cook 4–5 minutes until soft.
   Add garlic and cook 1–2 minutes.
2. Add vegetables
   Stir in butternut squash and carrot.
   Cook for 5–7 minutes, stirring occasionally.
3. Season
   Add optional cinnamon, nutmeg, and herbs.
   Stir to coat the vegetables.
4. Simmer
   Pour in 4–5 cups broth.
   Bring to a boil, then reduce heat and simmer 20–25 minutes, until squash is very tender.
5. Blend
   Blend until smooth using an immersion blender (or in batches).
6. Finish
   Return to low heat.
   Stir in cream and optional maple syrup/brown sugar.
   Season with salt and pepper.

Serve:

• A drizzle of cream
• Crusty bread or crouton