Cozy Meal Collection
A delightful combination of creamy tomato-basil soup, classic chicken noodle soup, cheesy bruschetta, and savory stuffed mushrooms, perfect for a comforting weeknight meal.
Ingredients
For the soups
- 1 lb Chicken breasts or thighs About 1 lb for 4 servings
- 6-8 cups Vegetable broth Add more for thinner soup
- 1 medium Onions, diced For the soups
- 2-4 cloves Garlic, minced For the soups
- 2-3 tbsp Olive oil For cooking
- 2 cans Tomatoes, chopped or whole peeled Fresh or canned tomatoes work
- Fresh basil, chiffonade or chopped To taste
Bruschetta ingredients
- 1 loaf Bread Baguette or country loaf, sliced
- Cheese for bruschetta (mozzarella, provolone, or grated Parmesan) To taste
Stuffed mushroom ingredients
- 8 large Mushrooms, caps (portobello or large cremini) For stuffing
- 1 cup Cream cheese or goat cheese For filling, mixed with herbs
- Parsley and thyme, chopped For filling
Herbs and spices
- Salt, pepper, red pepper flakes (optional), dried oregano For seasoning
Instructions
Preparation
- Dice onion and garlic, chop tomatoes, chiffonade basil leaves, and preheat oven to 400°F (200°C). Clean mushroom caps and remove stems.
Creamy Tomato-Basil Soup
- Heat 1-2 tbsp olive oil in a medium pot over medium heat. Add diced onion and cook 4-6 minutes until translucent. Add minced garlic and cook 30-45 seconds until aromatic.
- Add chopped tomatoes, a pinch of salt, and basil leaves. Simmer for 10-15 minutes until tomatoes soften.
- Remove from heat and let cool slightly. Blend in batches until smooth. Return to low heat, season with salt and pepper, and simmer 2-3 minutes. Stir in 1/4 cup cream or full-fat coconut milk for creaminess if desired.
Chicken Noodle Soup
- In a separate pot, add 1 tbsp olive oil and brown chicken pieces, or poach them in cold broth. Cook until internal temperature reaches 165°F (74°C), about 6-10 minutes. Remove and shred or dice.
- Bring 4-6 cups vegetable broth to a simmer. Add shredded chicken and noodles. Simmer until noodles are tender, usually 6-10 minutes.
- Taste and adjust seasoning as needed. Add a splash of lemon for brightness.
Bruschetta
- Thinly slice bread, brush with olive oil on both sides, and toast until golden.
- Mix diced tomatoes, salt, pepper, chopped basil, and olive oil. Top toasted bread with tomato mixture and cheese. Return to oven briefly (2-4 minutes) until cheese softens.
Stuffed Mushrooms
- Mix cream cheese (or grated cheese), parsley, thyme, salt, and minced garlic. Spoon into mushroom caps.
- Place on a baking sheet and bake at 400°F (200°C) for 12-15 minutes until set and tops are golden.
Notes
For dairy-free bruschetta, omit cheese or use plant-based cheese. Use leftover rotisserie chicken to save time in the chicken noodle soup.