What's Up - Your guide to what's happening in Fayetteville, AR this week!
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november 3-9, 2019 What's up! 47 try these recipes It's soup for you! Hearty favorites to warm you up from the inside Restaurant-Style Zuppa Toscana Ingredients • 1 (16 ounce) package smoked sausage • 2 potatoes, cut into 1/4-inch slices • 3/4 cup chopped onion • 6 slices bacon • 1 1/2 teaspoons minced garlic • 2 cups kale - washed, dried, and shredded • 2 tablespoons chicken soup base • 1 quart water • 1/3 cup heavy whipping cream Directions 1. Preheat oven to 300 degrees F (150 degrees C). 2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices. 3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. 4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. 5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve. Lemon Chicken Orzo Soup Ingredients • 8 ounces orzo pasta • 1 teaspoon olive oil • 3 carrots, chopped, or more to taste • 3 ribs celery, chopped • 1 onion, chopped • 2 cloves garlic, minced • ½ teaspoon dried thyme • ½ teaspoon dried oregano • salt and ground black pepper to taste • 1 bay leaf • 3 (32 ounce) cartons fat-free, low-sodium chicken broth • ½ cup fresh lemon juice • 1 lemon, zested • 8 ounces cooked chicken breast, chopped • 1 (8 ounce) package baby spinach leaves • 1 lemon, sliced for garnish (optional) • ¼ cup grated Parmesan cheese (optional) Directions • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely. • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot. • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes. • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese. Chicken Enchilada Soup Ingredients • 1 pound skinless, boneless chicken breast halves • 1 tablespoon vegetable oil • ½ cup diced onion • 1 clove garlic, minced • 1 quart chicken broth • 1 cup masa harina • 3 cups water, divided • 1 cup enchilada sauce • 2 cups shredded Cheddar cheese • 1 teaspoon salt • 1 teaspoon chili powder • ½ teaspoon ground cumin Directions • In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. • Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. • In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. • Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened. Courtesy allrecipes.com