If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.
2 -3 Tablespoons butter
4 celery stalks, cut into 1/4″ slices
3 large carrots, sliced into 1/4″ slices
1 medium onion, finely chopped
1½ Tablespoons tomato paste
1 Tablespoon fresh thyme, finely chopped
salt & freshly ground pepper to taste (optional)
6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
One of our very fondest childhood memories was of our Mom & Grandma Florence bringing us a bowl of their homemade chicken soup. It was the most comforting, get-well soup that we looked forward to whenever we caught a cold or were feeling a little under the weather. Today, there is still a nostalgic sense of well being whenever we make this soup. With every spoonful, we still feel the love and caring that went into every batch of this delicious soup from Mom and Grandma. You don't need to feel under the weather to enjoy this hearty flavorful soup. It's perfect on cold winter days to take away the chill.
4 chicken thighs with bone & skin
2 Tablespoons butter
1 large yellow onion, diced
3 large celery stalks, large dice
4 large carrots, large dice
3 large garlic cloves, minced (approximately 2 Tablespoons. Add more or less to suit your taste.
1 Tablespoon EVOO
1 tsp dried thyme
1 large bay leaf
1 Tablespoon dried parsley (or 1/4 cup fresh & chopped)
salt & pepper to taste
8 ounces Ditalini (small round hollow tubes) or Orzo (cook separately) or rice
4 cups chicken broth
Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano Reggiano (not the stuff in the green container, please!)
In a large stockpot or Dutch oven, add the butter. When melted & hot add the bay leaf & chicken thighs, skin-side down first until browned. Flip and brown the other side. When fully cooked, remove to plate & set aside, discard bay leaf.
In the same pot, add the EVOO, onion, celery, & carrots making sure to scrape all browned bits (fond) from the cooked chicken. Saute for about 5-7 minutes until softened.
Add garlic, thyme & parsley & cook for another minute.
Add the broth & combine.
Remove the chicken skin then shred the chicken. Add to broth and low simmer for 20 minutes.
While simmering, prepare the pasta of your choice while the broth is simmering.
Ladle the chicken soup into bowls, add some cooked pasta or rice and garnish with Locatelli cheese and some fresh parsley if desired. Serve with some crusty bread and enjoy!
Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta or rice before freezing.
To make this soup gluten-free, use GF broth & GF pasta.
Turkey is a great alternative to beef as it reduces the amount of unhealthy fat in our daily consumption. Our turkey meatball recipe is easy & healthier alternative to beef meatballs. These meatballs add low-fat protein to homemade soups or broths like in our homemade Italian Wedding Soup (see link below). They are also perfect for an appetizer with your favorite dipping sauce or a perfect complement to your favorite pasta dish, just choose the size you want to make. Not only are these meatballs packed with flavor, but they are also gluten-free. To get our mini meatballs uniform in size, we used the 1-inch side of a melon baller, which is the perfect size for adding to our Italian Wedding Soup. Any size you make them will be delicious!
20.8 oz (1.3 lbs) ground turkey
1/2 large onion, finely minced
3-4 large garlic cloves, finely minced
1/4 cup fresh parsley, chopped (see note for dried amounts)
3 Tablespoons fresh basil, finely chopped (see note for dried amounts)
1/2 tsp fresh rosemary, finely chopped (see note for dried amounts)
salt & pepper to taste
1 large egg
1/2 cup 4C Gluten-Free Seasoned Breadcrumbs
1/2 cup Pecorino Romano, grated (Locatelli)
In a medium bowl, combine the ground turkey with all the ingredients.
Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
Spray lightly with cooking spray.
Wearing food-grade gloves, put a dab of EVOO on one glove, and rub your hands together. This prevents the meat mixture from sticking to your hands while forming into round balls.
Using a 1-inch melon baller, scoop enough meat mixture to fill the baller. Shake into your hand and roll into a ball. Place each meatball onto the prepared baking sheet in even rows.
Bake at 350ºF for 10-12 minutes on the upper rack. of your oven. After 10-12 minutes put on broil for 2 minutes to lightly crisp the meatballs.
Remove from oven and immediately remove to paper towels to drain. When completely cooled, place in plastic food storage bags and freeze. If using immediately, drop into your favorite broth or soup. Italian Wedding Soup
Melon Baller – use the smaller 1″ size baller
Large rimmed baking sheet lined with foil
Bake 350 degrees F for 10-12 minutes
Drain on paper towels
Gluten-Free Turkey Mini Meatballs
Note: When using dried herbs in place of fresh, use the standard ratio of 1 tsp dried herbs for every 1 Tablespoon of fresh herbs.
Now that Easter is over, what do you do with all the leftover ham? There's no better time than now to make my hearty, delicious, and comforting split pea soup using all the leftover ham including the bone. Jack looks forward to this soup so much that while it's cooking on the stove he's always asking 'is it done yet'....just like Barbara's dog, Lexi, barking while she waits to be fed! I think you get the picture!!! 🤣
1/4 cup unsalted butter
2 cups chopped yellow onion
1 cup celery, diced
1 cup carrot, diced
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1 lb dried split peas, rinsed
1 meaty ham bone (leftover from holiday dinner)
2small bay leaves
1 tsp thyme, divided
7 cups Swanson Bone Broth Chicken or Swanson Low-Sodium Chicken Broth, both are gluten-free
1 cup water ( helps prevent heavy chicken flavor)
1½ cups diced or shredded ham
In a large pot or Dutch oven, melt the butter.
Add the onion, celery, & carrots.
Cook the vegetables on a low flame until vegetables are soft and just starting to show golden color, about 8 minutes.
Add garlic and cook for 1 minute.
Add the split peas, salt & pepper and stir to combine.
Add the ham bone, bay leaves, and 1 tsp of thyme.
Stir in chicken bone broth and water.
Bring to a boil and then reduce heat to low and simmer uncovered for approximately 90 minutes.
Stir often until peas are cooked down and soup has your desired consistency. (Add more water or broth if it thickens too much).
Add the diced or shredded ham 10-15 minutes before the soup is done.
When done, remove the ham bone and bay leaves. If any fatty chunks fell off the bone during cooking remove them as well.
Add remaining tsp of thyme and stir.
Ladle hot soup into your favorite bowl and enjoy!
Notes: This recipe does not contain any flour, and is naturally gluten-free if you use our recommended Swanson brands. It’s been my experience that other brands may contain wheat so please make sure you read the labels carefully.