Soups to make in quarantine. Lindsay Pytel, special to the Record-Journal

3 easy soups to make while in quarantine

3 easy soups to make while in quarantine

3 easy soups to make while in quarantine

Recently I was placed in quarantine due to possible exposure from COVID-19 at the school where I teach. As I listened to the woman over the phone, a million different things ran through my head: what if I contracted the virus? What if I exposed someone else? What happens with my employment status? As I listened to her, she mentioned specifically that I could not go to the grocery store. I worried about what I could eat, because the day she called I had planned to go to the store. While I was feeling a mixture of emotions, a small part of me was excited to have some time to try new soup recipes. 

Here are three I tried:

Egg drop ramen 

This recipe is pantry-friendly and takes very little time to make. It’s inspired by the blog Mommy Musings

Ingredients:
2 eggs
4 cups chicken stock
1 package of ramen, spice packet discarded
1 tbs. Chopped scallions
1 tsp. Ginger
1 tsp. Garlic powder
¼ tsp. Black pepper
Salt to taste

Toppings (optional): 
Sesame seeds
Red pepper flakes
Chives
Chopped scallions

Instructions: 
Mix chicken stock, ginger, salt, pepper and garlic powder in a saucepan over medium high heat.

Meanwhile, whisk eggs in a small bowl.

Once the chicken has reached a boil, stir in chopped scallions and ramen. Cook ramen for time specified on the package (about three minutes).

Once the ramen is cooked, stir the eggs slowly into the pot. They will cook immediately.

Top off with sesame seeds, red pepper flakes, chives or chopped scallions and enjoy.

Baked potato soup

This soup is so delicious and will warm you right up. This recipe is inspired by the site Deliciously Cooking.

Servings: 4-6
Ingredients:
2 large russet potatoes
½ yellow onion chopped
8 bacon slices (I used turkey bacon)
2 celery stalks chopped
2 carrots chopped
1 tbsp. Jalapeno chopped
1 tbsp. scallions
2 tbsp. Unsalted butter
2 garlic cloves
⅓ cup all purpose flour
2 cups milk
1 cup half and half
4 cups chicken stock
1 tsp. Salt

1 tsp. Garlic powder
1 tsp. Black pepper
1 cup cheddar cheese

Instructions:
Place potatoes in microwave for 13-15 minutes. Wait until cooled and cut into chunks.

Cook bacon in a large pot over medium-high heat. Once cooked, remove bacon. 

Place butter into the pot and add the onions, carrots and celery. Cook until onions are tender. Add garlic, cook for two minutes. Add flour and cook for two minutes.

Reduce heat to medium. Slowly stirring, add the milk, half and half and chicken stock. Bring to a simmer and add the salt, pepper, garlic powder, scallions and jalapeno. Let it simmer for about 10 minutes to thicken. 

Add in bacon, potatoes, and cheese. Mix well, simmer for another five minutes. 

Top it off with scallions, bacon, sour cream, and cheese, if you desire.

Crockpot creamy Buffalo chicken soup

I love being able to stick everything in a crock pot and come back to it later.  This recipe is perfect if you are looking for something to spice up your dinner. It is inspired by the blog Slow Cooker Gourmet.

Servings: 4-6
Ingredients:
1 package of ground chicken
2 cups chicken stock
1 can small white beans
1 10 oz. can diced tomatoes with green chiles
2 celery stalks
1 cup frozen corn
1 packet ranch seasoning
1 tsp. Onion powder
1 tsp. Garlic powder
¼ tsp. Salt
1 tbsp. Chopped cilantro
8 oz. cream cheese

Instructions:

Brown ground chicken in a medium sized skillet and place in the crockpot.

Add all other ingredients except cilantro and cream cheese. Mix well.

Add cream cheese on top.

Cook on low for 8 hours, on high for 4 hours.

After an hour, add in chopped cilantro.

When it has finished cooking, stir cream cheese to mix and add additional buffalo sauce if desired.

Final thoughts

Fortunately as my quarantine continues, I have been doing well and haven’t felt ill in this first week of being home. I have also been able to order food from my local grocery store. However, this was not an enjoyable process. Not only am I picky about the certain groceries I pick out, I am also the type of person who goes to the store pretty much everyday to buy one little ingredient to go with dinner. That being said, you really need to plan ahead.

I had never ordered groceries to be delivered home before and was disappointed to know that it couldn’t be done the same day. There wasn’t much in the house at the end of the weekend and I had to wait a whole day to get groceries that I needed now. There’s also a hefty delivery fee. The grocery stores want between $10-15 extra for something I would rather be doing myself. When you’re in a bind and it’s your only option, it makes sense to use the delivery service, but I can’t see myself using it again once I’m able to go to the store in person.  

Lindsay Pytel “Lunch with Linds” is an avid foodie from Meriden featuring the best eats in the Connecticut and New York area on Instagram  and Facebook


 
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