Comments on: Pamela’s Kitchen: Soup Recipes & More

By: Elisa

Elisa — Fri, 31 Jan 2025 21:25:44 +0000

Thank you Pam for another great post. Just ordered the Souper cubes. Sorry I don’t comment often, but husband’s health is declining, and his care is at times overwhelming. A while back, you recommended a cooling blanket, which I ordered through your Amazon link. I love it— use it daily, and the cooling side truly feels good on the skin, and keeps me cool. You may want to revisit this product for those who may have missed it. I ordered another one for a friend who is going through menopause, and she likes it as well.

By: Pamela Lutrell

Pamela Lutrell — Sat, 25 Jan 2025 12:43:22 +0000

In reply to Kate. Thank you for sharing!

By: Kate

Kate — Sat, 25 Jan 2025 01:56:49 +0000

I just saw on another food blog that the couple who created the Souper Cubes lost their home and everything in the LA fires. Buying them supports both you and them.

By: Pamela Lutrell

Pamela Lutrell — Fri, 24 Jan 2025 19:40:33 +0000

In reply to Paulette Levy. I know it is not gluten free but the quality of this cheese is so good. I think that played a huge difference in this soup. I have not tried it with a store bought cheese.

By: Paulette Levy

Paulette Levy — Fri, 24 Jan 2025 19:14:50 +0000

All so wonderful- Pam, your chicken soup looks like mine and I’ll bet it’s so yummy and satisfying in the chilly weather. Nothing better! I’ve never attempted broccoli cheddar soup at home. I guess it’s the grating of blocks of cheddar? So many of the pre packed cheeses have additives and I need certified gluten free products plus no wheat flour with my celiac disease. I can’t use that short cut….though I wish I could. Bone broth is my next experiment…..
Happy soup days!

By: Pamela Lutrell

Pamela Lutrell — Fri, 24 Jan 2025 18:47:44 +0000

In reply to Linda LM.

Sounds excellent…roasting the veggies makes such a difference. Thanks for this Linda…I am going to make some soon.

By: Linda LM

Linda LM — Fri, 24 Jan 2025 17:50:54 +0000

That broccoli soup looks phenomenal. My understanding is that frozen vegetables are just as nutritious as fresh, so no apologies for that! I don’t always use homemade stock, but I agree it really does make all the difference. If you want to make a veggie stock that could be combined with your chicken stock or used alone, I do make a good one. I use whatever vegetable scraps I have, including potato peels and onion skins, carrot and celery tops, etc. I use some broccoli or cabbage, but not a lot because it can be overpowering. Celeriac is really good in it. I add enough carrots, celery, potato chunks, whole garlic heads to make a good batch, and toss it all with olive oil. Then I roast the vegetables until they are brown. Cover with water, add salt and pepper, a couple of bay leaves and some rosemary and thyme, and simmer like a chicken stock. It’s excellent.

By: Sydney

Sydney — Fri, 24 Jan 2025 17:48:18 +0000

My retired doctor husband, Brent always has water and organic apple cider vinegar with his breakfast. He used it with honey and equal parts warm water to gargle and swallow when he felt a cold virus coming and sure enough, he wouldn’t get sick! He really believes in it. He is 83 and healthy as a horse. I love your chicken soup. I recently made a slow cooked roast beef with carrots and potatoes. Because I can’t have onions or garlic, I have to make my own broth too. I put it in a container over night to allow the fat to solidify on the top and just break it and skim it off. I put single servings in the freezer of the beef, potatoes and carrots. My husband ate the vegetables and added black beans to his meal as he rarely eats meat. I don’t eat beans so I have to eat meat. I will make chicken stock with a whole chicken in my slow cooker. I need to get those stock containers for the freezer too. Thank you for great ideas for stock and soups. I could also use the idea of a rotisserie chicken as a bone stock. Thank you for these ideas!

By: Pamela Lutrell

Pamela Lutrell — Fri, 24 Jan 2025 16:48:44 +0000

In reply to Suzi.

Thanks Suzi…great reminder on the bone broth…and I am going to share something on Sunday about apple cider vinegar.

By: Suzi

Suzi — Fri, 24 Jan 2025 16:02:23 +0000

Mary J’s tip to freeze chicken carcass is perfect to make great bone broth because you can cook the bones for 24 hours. Don’t forget to splash in at least 1/4 apple cider vinegar to extract nutrients.