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Pasta Salad

Pasta Salad

Course: Side Dish
Servings: 6

Ingredients

  • 2 jars Good, Really Good® Veggie Broth
  • 2 cups water
  • 1 pound penne pasta
  • 3 handfuls fresh arugula
  • 12 oz. roasted red peppers
  • 1 ball diced fresh mozzarella
  • 6 oz. basil pesto
  • 1/4 cup olive oil
  • ½ cup chopped onions
  • 1 tbsp. garlic
  • 1 cup diced grape tomatoes
  • 1 cup basil leaves
  • salt and pepper to taste
  • ½ cup Good, Really Good® Chicken Broth
  • 8 ounces cooked angel hair pasta
  • ½ cup grated Parmesan cheese

Instructions

  • Combine Zoup! Good, Really Good® and water in a large soup pot and bring to a boil. Add pasta, stir, and cook until al dente (12 – 15 minutes). Drain pasta and rinse under cold water until no longer hot.
  • Add arugula, roasted red peppers, mozzarella and basil pesto to pasta and fold to combine.

We hope you enjoy your Pasta Salad cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good

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Angel Hair Pasta

Angel Hair Pasta

Course: Main Course
Cuisine: Italian

Ingredients

  • 1/4 cup olive oil
  • ½ cup chopped onions
  • 1 tbsp. garlic
  • 1 cup grape tomatoes
  • 1 cup basil leaves
  • ½ jar Good, Really Good® Chicken Broth
  • 8 oz. cooked angel hair pasta
  • ½ cup grated Parmesan cheese

Instructions

  • Preheat large skillet. Add olive oil and chopped onions and sauté until softened. Stir in garlic, tomatoes, and basil leaves. Add salt and pepper to taste. Add Good, Really Good® chicken broth and pasta. Stir.
  • Add Parmesan cheese, and sprinkle with salt and pepper to taste.

We hope you enjoy your Angel Hair Pasta cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good

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Gazpacho

Gazpacho

Course: Soup
Servings: 6

Ingredients

  • 1 jar Good, Really Good® Veggie Broth
  • 1 cucumber de-seeded and diced
  • 1 green pepper de-seeded and diced
  • 2 jalapeno peppers de-seeded and diced
  • 3-4 celery stalks diced
  • ½ cup scallions diced
  • ½ cup red wine vinegar
  • 1 lemon zest and juice
  • 1 ½ tbsp. green Tabasco
  • ½ tbsp. extra virgin olive oil
  • 1 tbsp. fresh dill
  • 1 tbsp. fresh cilantro
  • ½ tbsp. sugar
  • ½ tsp. black pepper

Instructions

  • Stir all ingredients in a large bowl. Refrigerate 4 hours. Serve cold.

We hope you enjoy your Gazpacho cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Gravy

Gravy

Course: Side Dish
Servings: 8

Ingredients

  • 2 cups Zoup! Good, Really Good® Chicken (or Good, Really Good® Chicken Bone Broth)
  • 4 tbsp. butter
  • 5 tbsp. flour
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. sage

Instructions

  • In a saucepan, bring 2 cups Zoup! Good, Really Good® Chicken or Chicken Bone Broth to a boil.
  • In a separate pot, over low heat, melt the butter and slowly incorporate the flour to create a roux. Cook the roux until golden, then slowly pour in the broth. Increase heat to medium and whisk until smooth and creamy. Add salt, pepper, garlic powder and sage.

We hope you enjoy your Gravy cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Bubbe’s Chicken Noodle Soup

Bubbe’s Chicken Noodle Soup

Course: Soup
Servings: 8

Ingredients

  • 2 jars Good, Really Good® Chicken Broth
  • 2 carrots cut into rounds
  • cup chopped parsley
  • 8 oz. cooked chicken diced
  • 8 oz. any pasta noodles cooked
  • salt and pepper

Instructions

  • Over high heat, in a large soup pot, bring Zoup! Good, Really Good® Chicken Broth to a boil. Reduce heat to low and add carrots and parsley. Simmer for 10 minutes or until carrots are soft.
  • Increase heat to medium and add chicken and noodles. Add salt and pepper to taste. Cook for 8 minutes.

We hope you enjoy your Bubbe’s Chicken Noodle Soup cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Beer Cheese Soup

Beer Cheese Soup

Course: Soup
Cuisine: American

Ingredients

  • 2 tbsp. olive oil
  • 4 cups onion diced
  • 1 clove garlic chopped
  • 1 tsp. thyme leaves
  • ½ cup beer
  • ½ cup butter
  • 4 tbsp. flour
  • 2 cups milk
  • 12 oz. Gruyere cheese shredded
  • 1 jar Good, Really Good® Chicken Broth
  • 1 tsp Worcestershire sauce
  • ½ tsp hot sauce

Toppings

  • 1 cup croutons

Instructions

  • Heat oil in a large soup pan over medium heat. Add onions, thyme, and garlic. Stir, cover and cook for 10 minutes. Remove cover, stir and cook for an additional 10 minutes. Add beer and continue to cook until reduced.
  • Add butter and stir until melted. Add flour and cook for 3 minutes, stirring slowly to create a roux. Add milk and bring to a boil, stirring frequently. Add cheese and stir slowly into sauce. Add Zoup! Good, Really Good® Chicken Broth, Worcestershire sauce and hot sauce. Stir well. Season with salt and pepper to taste. Garnish with croutons.

We hope you enjoy your Beer Cheese Soup cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Southern Creamed Chicken & Rice

Southern Creamed Chicken & Rice

Course: Soup
Cuisine: American

Ingredients

  • ½ cup butter
  • 1 cup onions finely chopped
  • ½ cup celery finely chopped
  • ½ cup carrots finely chopped
  • 1 clove garlic minced
  • ½ cup flour
  • 2 jars Good, Really Good™ Chicken Broth
  • 2 cups heavy cream
  • 1 tsp Worcestershire sauce
  • 8 oz. chicken cooked and diced
  • cups wild rice cooked
  • Dash of hot sauce
  • salt and pepper to taste

Instructions

  • Melt butter in a large soup pot over medium heat. Add onions, celery, carrots and garlic and sauté until onions are translucent and soft, about 8 minutes.
  • Stir in flour and continue to cook, while stirring, for 3 minutes. Add Zoup! Good, Really Good™ Chicken Broth and bring to a boil, stirring occasionally. Reduce heat to a simmer. Stir in cream, Worcestershire and hot sauce. Add salt and pepper to taste. Stir in chicken and rice. Simmer for 3 minutes and serve.

We hope you enjoy your Southern Creamed Chicken & Rice cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Chicken Piccata

Chicken Piccata

Course: Main Course
Servings: 4

Ingredients

  • ¼ cup olive oil
  • 4-6 pieces bone-in chicken
  • 1 cup onion finely chopped
  • 2 tablespoon garlic finely chopped
  • ¼ cup capers drained
  • ¼ cup lemon juice freshly squeezed
  • 1 cup dry white wine
  • 1 cup Good, Really Good® Chicken Broth
  • ¼ cup parsley minced
  • 4 tbsp. butter optional

Instructions

  • Preheat olive oil in a large frying pan over medium high heat.
  • Season chicken with salt and pepper. Place chicken in hot oil and brown thoroughly on both sides, turning once. Reduce heat to medium. Add onions, garlic and capers to pan. Cook until onions are soft and translucent. Add lemon juice, wine and Zoup! Good, Really Good® Chicken Broth. Cover and cook on medium heat, stirring sauce and turning chicken occasionally, for 30 minutes.
  • Add parsley and cook uncovered for 10 minutes. If desired, whisk in butter, 1 tablespoon at a time, until desired flavor and consistency is achieved.
  • To serve, top chicken with sauce, lemon slices and parsley.

We hope you enjoy your Chicken Piccata cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Cornbread Stuffing with Spicy Sausage, Chard and Sage Brown Butter

Cornbread Stuffing with Spicy Sausage, Chard and Sage Brown Butter

Course: Side Dish
Servings: 8

Ingredients

  • 6 cups prepared cornbread 1 pound loaf, cubed into 3/4-inch chunks
  • 1 pound bulk sausage
  • 1 large onion peeled and chopped
  • 4 cloves garlic finely chopped
  • 2 cups Good, Really Good® Broth (any variety)
  • 8 cups Swiss chard about 2 bunches, leaves and stems coarsely chopped
  • 8 tbsp butter cubed
  • ½ cup sage leaves coarsely chopped
  • 4 large eggs
  • 1 tsp Kosher salt
  • ½ tsp freshly grated black pepper

Instructions

  • Preheat oven to 375°F. Lay out cubed cornbread onto lightly sprayed or greased rimmed baking pan and bake for 12-15 minutes or until cornbread is golden and crisped, stirring as needed, and reserve.
  • In large skillet over medium-high heat, cook sausage, breaking up with wooden spoon into coarse chunks, until browned and cooked through. Remove cooked sausage from skillet with slotted spoon and transfer to large mixing bowl. In same skillet, over medium-high heat, cook chopped onion for 5 – 8 minutes or until slightly translucent. Add garlic and cook for an additional 2 – 3 minutes, stirring as needed. Deglaze skillet with broth (any flavor is good – we used chicken bone broth) and bring to simmer. Add chard in batches, cooking until just wilted, and pour over reserved sausage.
  • In same skillet over medium-high heat, melt butter and cook until lightly browned and frothy. Add sage leaves and cook for about one minute or until sage leaves are darkened and lightly crisped. Pour over sausage and vegetable mixture.
  • In small bowl, add eggs, salt and pepper and whisk until combined. Add to vegetable mixture, stirring to combine, and fold in cornbread. Transfer to glass or ceramic 2-quart baking dish. Bake for 35-45 minutes or until golden and edges crisped. Let cool on wire rack for 15 minutes and serve warm.
  • Chef’s Tip: Try using greens such as kale, collards, spinach or mustard greens. Cheese lovers can top with finely shredded parmesan or your favorite cheese before baking.

We hope you enjoy your Cornbread Stuffing with Spicy Sausage, Chard and Sage Brown Butter recipe! Make it even better when cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Butternut Squash Soup with Apple, Smokey Bacon and Sage

Butternut Squash Soup with Apple, Smokey Bacon and Sage

Course: Soup

Ingredients

  • 8 slices thick cut smoked bacon
  • 1 3 pound butternut squash peeled, seeded and diced into 1-inch cubes
  • 4 carrots finely chopped
  • 4 cloves garlic finely chopped
  • 1 large onion chopped
  • 2 Granny Smith apples peeled and chopped, reserve some for garnish
  • 1 tablespoon fresh sage finely chopped, reserve some for garnish
  • 2 teaspoons sweet curry powder
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • ½ teaspoon white pepper
  • 2 jars Good, Really Good® (Chicken, Chicken Bone or Veggie)

Instructions

  • Preheat oven to 375°F. Lay bacon flat in single layer, on lightly sprayed rimmed baking pan. Bake 14 – 19 minutes or until bacon has crisped, rotating pan halfway through cooking. Remove bacon from pan while warm, drain on paper towels and reserve. Pour off fat from pan and reserve.
  • In large bowl, toss squash and half of reserved bacon fat until squash is evenly coated. Transfer squash to lightly sprayed rimmed baking pan, in single layer, and bake for 30-40 minutes until tender and lightly caramelized, stirring occasionally for even cooking.
  • In large pot (6 qt. or larger), heat remaining bacon fat over medium-high heat. Add carrots, garlic, onion and apples and cook for 8 – 10 minutes, stirring occasionally. Add sage, spices, salt and pepper and cook another 5 – 10 minutes, or until vegetables are well softened.
  • Add cooked squash and Zoup! Good, Really Good® Broth and bring to boil. Reduce heat and simmer 15 – 20 minutes. Puree with immersion blender or regular blender until smooth. If using regular blender, be sure to blend in small batches (half-full), removing center hole lid of blender and covering with dish towel while blending.
  • Additional broth may be added to thin soup, if desired. Serve hot, garnishing with apples, sage and crumbled bacon. For a special touch, quickly fry whole sage leaves in oil until darkened and crisp.
  • Chef’s Tip: This recipe is easy to make vegetarian. Make “bacon” by tossing thinly sliced mushrooms or eggplant with a little oil, soy or tamari, and smoked paprika, and bake on lightly sprayed baking pan at 350℉ for 30 – 45 minutes or until slightly crisped, turning vegetables a few times for even cooking. Bacon fat in recipe may be substituted with your preference of butter or oil.

We hope you enjoy your Butternut Squash Soup with Apple, Smokey Bacon and Sage cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.