Blue-Ribbon Basics
Winning Soups & Stews Made With Kitchen Basics®
January 2024 Issue
by Lindsay Gifford
Recipes, Information and Photography
provided by Kitchen Basics®
With the holiday hoopla in our rearview, January is the perfect time to cozy up and settle into some lovely, long winter nights. And what better way to warm up and calm down than with a delicious pot of soup. Whether you’re dipping a grilled cheese into a bountiful bowl of tomato soup or dishing up a creole gumbo, when it comes to soup, it’s always best to get back to the basics—Kitchen Basics® that is!
One of the reasons we all love soup is the minimal amount of ingredients which result in a maximum amount of flavor that all melds together as it simmers on the stove. This is where using superior ingredients really make a difference. Kitchen Basics® is a savory foundation made from high-quality ingredients—without artificial flavors—to let simple ingredients shine. Plus, you save time not having to make stock from scratch, and still get robust, homemade quality.
In 1996, Kitchen Basics® introduced ready-to-use cooking stocks. Their premium culinary line was inspired by the founder’s grandmother’s recipes. A true nod to the basics, her homemade stocks were lovingly cooked for hours, creating deep, rich tastes bursting with delicious herbs and spices—a true recipe for a flavorful foundation.
To this day, Kitchen Basics® has stuck to their “back-to-the-basics” mantra, bringing chef-quality original stocks and bone broths to your kitchen. Made using fundamental, non-GMO ingredients, each and every product is slow simmered for hours for rich, full-bodied flavor. The Kitchen Basics® culinary line includes chicken, beef, turkey, seafood, and vegetable stocks, along with salted and unsalted varieties and several bone broths for cooking and
on-the-go.
Kitchen Basics® has you covered when that pot of warm, delicious, savory soup or hearty stew is calling your tastebuds. Whether your priority at mealtime is family dinners together that everyone enjoys, eating healthy, or soothing the winter sniffles with a bowl of chicken noodle soup, it’s all easy to accomplish when you simply rely on the basics. Now, turn the page for some recipes to relish from the test kitchens of Kitchen Basics®. And, if you’re looking for second helpings, log onto www.kitchenbasics.com for even more robust recipes. Cozy up now, it’s soup season!
Creole Gumbo
Prep Time: 20 mins | Cook Time: 55 mins | Serves: 6 to 8
3 Tbsp. olive oil or unsalted butter
1 pkg. (12 to 14 oz) andouille sausage, cut into 1/2-inch thick rounds
1/4 cup all-purpose flour
4 tsp. Creole seasoning with salt, plus more, to taste
1 yellow onion, diced
2 1/4 cups Kitchen Basics® Seafood Stock, plus more as needed
1 green bell pepper, diced
1 can (14.5 oz) Take Root Organics® Diced Tomatoes, not drained
2 stalks celery, diced
1 tsp. hot sauce, such as Tabasco or Crystal, plus more for serving
2 cloves garlic, minced
3 to 4 cups cooked long-grain white rice, for serving
1 1/2 tsp. worcestershire sauce
1 pkg. (12 oz.) sliced frozen okra (do not thaw)
Thinly sliced, scallions
1 lb. frozen extra-large raw shrimp (26 to 30 count), peeled and deveined, thawed
Heat oil in a Dutch oven over medium heat. Add sausage in an even layer and sear 2 to 3 minutes per side until browned. Transfer to a plate. Add flour to pan and cook 5 to 7 minutes, whisking constantly, until the roux is the color of milk chocolate and has a nutty aroma. Stir in onion, bell pepper, celery, garlic and Creole seasoning. Cook 6 to 8 minutes, stirring often, until onions are softened and starting to brown. Add stock, tomatoes, Worcestershire sauce and hot sauce, loosening the browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer. Stir in sausage and any accumulated juices on the plate. Simmer uncovered, for 15 minutes, stirring occasionally. Stir in okra; simmer 10 minutes. Stir in shrimp; simmer about 5 minutes until shrimp are just cooked through and okra is tender. If the sauce is too thick, thin out with more stock 2 Tbsp. at a time. Season to taste with more Creole seasoning. Serve with cooked white rice, garnish with scallions and pass the hot sauce.
Tip: Butter is the more traditional fat used in Creole gumbos and provides a slightly richer flavor, but take care not to let the butter burn when cooking the sausage. Olive oil can be used instead and can still make a dark roux.
Roasted Tomato Soup
Prep Time: 15 mins | Cook Time: 50 mins | Serves: 4 - 6
1 Tbsp. olive oil 
1 tsp. smoked paprika
1 tsp. kosher salt and 1/4 tsp. cracked black pepper
1/4 to 1/2 tsp. dried red pepper flakes,
to taste
2 large cloves garlic, chopped
12 ripe plum tomatoes, halved
and cored
2 medium carrots, cut into 1-inch pieces
4 Shallots, quartered
1 carton (32 oz.) Kitchen Basics® Organic Vegetable Stock, divided
1 to 2 tsp. fresh lemon juice
Optional Garnishes: chopped parsley, olive oil drizzle, cracked black pepper
Preheat oven to 425°F. Stir together oil, seasonings and garlic on a parchment paper-lined large, rimmed baking sheet. Add tomatoes, carrots and shallots; toss until coated. Arrange in a single layer, tomatoes cut-side-up, and roast 20 minutes. Stir; roast 20 to 25 minutes until vegetables are browned in some areas. Transfer vegetables and any juices to a glass blender pitcher. Add
1 to 1 1/2 cups stock and blend until smooth, scraping down with a spatula as needed. Pour into a medium saucepan; add remaining stock and 1 tsp. lemon juice. Simmer over medium-low 5 to 10 minutes until heated through. Season to taste with salt and additional lemon juice. Serve garnished with parsley, pepper and a drizzle of olive oil,
as desired.
Chicken Shoyu Ramen
Prep Time: 20 mins | Cook Time: 30 mins | Serves: 4
3 Tbsp. vegetable oil, divided 
2 Tbsp. garlic, minced (6 cloves)
1 Tbsp. fresh ginger, minced
4 green onions, thinly sliced, divided (1/2 cup)
1/4 cup soy sauce
1 boneless, skinless chicken breast (12 oz.)
10 to 12 oz. fresh shiitake mushrooms, stemmed and sliced (5 - 6 cups)
2 cartons (32 oz. each) Kitchen Basics® Original Chicken Stock
9 to 10 oz. wavy or straight dried ramen noodles (see TIP)
2 to 4 baby bok choy, sliced or 4 cups fresh baby spinach leaves (see TIP)
Topping Options: toasted sesame oil, red pepper flakes or chili crisp, toasted white sesame seeds, torn nori seaweed sheets, halved soft-boiled eggs
Heat 2 Tbsp. oil in a large saucepan over medium heat. Add mushrooms and cook 5 to 8 minutes, stirring often, until reduced in size by half. Transfer to a bowl. Heat remaining 1 Tablespoon vegetable oil in the same pan over medium heat. Add ginger, garlic and half of green onions; cook about 30 seconds, stirring often. Add stock and soy sauce, increase heat to medium-high and bring to a brisk simmer. Add chicken and cook 15 to 20 minutes or until cooked through (center is 165°F). Slice chicken thinly, crosswise and set broth aside.
Cook noodles according to package directions in a separate pan; drain. Using tongs, divide noodles evenly between four bowls. Top with bok choy, cooked mushrooms, remaining green onions and chicken slices. Return broth to a boil, remove from heat and ladle over each bowl; finish with desired toppings.
Tips: 1) Wavy dried ramen noodles come in 2.5 to 5 oz. packages—discard the seasoning packet. Straight dried ramen noodles come in packages of 9-10 oz. 2) To clean bok choy, slice each piece down the center lengthwise, wash well, then slice crosswise. Slice the thicker white base thinner than the green tops so all pieces cook evenly when the hot broth is poured on top.
Variations: For Chicken Miso Ramen, stir 1 cup hot broth into a small heatproof bowl with 2 Tbsp. white miso paste. Pour the mixture into the rest of the broth and bring to a simmer before serving.
Carrot Ginger Tahini Soup
Prep Time: 20 mins
Cook Time: 25 mins | Serves: 4-6
2 Tbsp. olive oil
1 yellow onion, diced
1 Tbsp. peeled and minced ginger
2 cloves garlic, minced
Kosher salt
1 tsp. ground turmeric
11/2 lbs carrots (5 medium), peeled and thinly sliced
1 carton (32 oz.) Kitchen Basics® Original Chicken Stock, divided
1/3 cup tahini, well stirred
Lemon wedges, for serving
Topping Options: Fresh cilantro or dill, crumbled pita chips, plain yogurt, roasted peanuts, cashews or pumpkin seeds, chili oil or Aleppo pepper
Heat oil in a large saucepan over medium heat. Stir in onion, ginger, garlic and 1/2 teaspoon salt. Cook about 5 minutes until onion is softened. Stir in turmeric and cook 30 seconds. Stir in carrots and pour in just enough stock to cover the carrots (about half). Bring to a boil over high heat. Reduce heat to maintain a simmer and cook uncovered 15 minutes, until carrots are tender.
Remove the pan from the heat. Blend soup directly in the pan with an immersion blender until smooth. Alternatively, transfer to a stand blender and blend until smooth, then return to pan. Stir in remaining stock and tahini; bring back to a simmer over medium heat. Season to taste with salt. Serve with lemon wedges and garnish with desired toppings.
Lasagna Soup
Prep Time: 20 mins
Cook Time: 35 mins | Serves: 6
1 cup (8 oz.) ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp. olive oil
1 tsp. Sugar
1 large onion, diced (2 1/2 cups)
3 Tbsp. Take Root Organics® Tomato Paste
4 cloves garlic, minced
1 Tbsp. kosher salt, plus more, to taste
2 tsp. dried Italian herbs
4 cups lightly packed baby spinach (4 oz.)
1 lb sweet or hot Italian sausage, casings removed
1 can (28 oz.) Take Root Organics® Crushed Tomatoes
1/2 cup fresh basil, finely chopped, divided, plus more for garnish
6 cups (1 1/2 cartons, 32 oz each) Kitchen Basics® Original Chicken Stock
8 oz uncooked Lasagna noodles (about 10), broken into 2-inch pieces
Combine ricotta, Parmesan and 2 Tbsp. chopped basil in a small bowl. Cover and refrigerate until needed. Heat oil in a Dutch oven over medium-high heat. Add sausages and cook 5 to 6 minutes until browned, breaking up any large pieces into bite-sized pieces using a wooden spoon. Add onion and cook about 5 minutes until softened. Add tomato paste, garlic, salt, dried herbs and sugar. Cook about 1 minute until fragrant, stirring constantly. Add chicken stock and crushed tomatoes; bring to a boil. Add noodles, lower heat slightly to prevent splattering and cook about 14 minutes, uncovered, until tender, stirring frequently. Remove from heat; stir in spinach and 1/4 cup basil until wilted. Season to taste with salt. Ladle soup into individual bowls and top with dollops of ricotta mixture. Garnish with remaining basil, as desired.
Black Bean and Sweet Potato Chili
Prep Time: 15 mins
Cook Time: 45 mins | Serves: 6
2 Tbsp. olive oil
2 Tbsp. chili powder
Kosher salt
3 cloves garlic, minced
1 tsp. each cumin and dried oregano
1 large yellow onion, diced (2 1/2 cups)
2 Tbsp. Take Root Organics® Tomato Paste
1 chipotle chile in adobo sauce, minced
2 cans (15 oz.) black beans, rinsed and drained
1 lb. sweet potatoes, peeled and diced into 1/2-inch pieces (3 cups)
1 can (28 oz.) Take Root Organics® Crushed Tomatoes
3 cups Kitchen Basics® Unsalted Vegetable Stock
1 large zucchini, quartered lengthwise and sliced into 1/4-inch-thick pieces (2 cups)
1 Tbsp. freshly squeezed Lime juice
Topping Options: Diced red onion, pepitas, lime wedges, avocado slices, chopped cilantro, crushed tortilla chips
Heat oil in a Dutch oven over medium-high heat. Add onion and cook until softened and golden, about 6 minutes, stirring occasionally. Add tomato paste, chili powder, chipotle, garlic, 3 tsp. salt, cumin and oregano; cook about 1 minute, stirring frequently, until fragrant. Stir in beans, sweet potatoes, crushed tomatoes and stock. Bring to a boil. Reduce heat to medium and simmer, uncovered, 10 minutes, stirring occasionally. Add zucchini and continue to cook about 15 minutes until sweet potatoes and zucchini are tender. Stir in lime juice and season to taste with salt. Serve with toppings, as desired.
Classic Fish Chowder
Prep Time: 15 mins
Cook Time: 35 mins | Serves: 6
1 large yellow onion, diced
1 lb. large Yukon Gold potatoes (about 2)
2 stalks celery, thinly sliced
4 slices thick-cut bacon, diced
1 tsp. fresh thyme leaves
Freshly ground black pepper
1 bay leaf
Kosher salt
1 cup heavy cream
Oyster crackers
1 1/2 lbs skinless white fish fillets (at least 1/2-inch thick), such as cod, halibut or snapper
1 carton (32 oz.) Kitchen Basics® Original Seafood Stock
1 Tbsp. chopped fresh parsley leaves, plus more for garnish
Peel and quarter potatoes, then slice into 1/4-inch thick pieces; set aside. Cook bacon 9 to 10 minutes in a Dutch oven over medium heat until browned and crisp. Add onion, celery, thyme and bay leaf. Cook 7 to 8 minutes, until tender. Meanwhile, check fish for bones and cut into 1 1/2-inch chunks; season all over with salt and pepper. Add stock to vegetables and bring to a boil over medium-high heat. Add potatoes and bring back to a simmer. Simmer 10 to 12 minutes over medium heat, until tender. Add fish and cream and gently cook 3 to 4 minutes (do not bring to a boil), stirring occasionally, until fish is just cooked through and flakes easily (thinner fish fillets will cook faster). Remove from heat. Discard bay leaf and stir in parsley. Season to taste with salt and pepper. Serve with oyster crackers, garnished with more parsley.
Chicken Noodle Vegetable Soup
Prep Time: 20 mins
Cook Time: 35 mins | Serves: 6
1 Tbsps olive oil
6 medium carrots, diced (2 1/2 cups)
1 yellow onion, chopped (about 2 cups)
5 stalks celery, thinly sliced (1 1/2 cups)
1 large clove garlic, minced
1 1/2 tsp. chopped fresh oregano or 1 tsp. dried oregano
1 tsp. fresh or dried thyme
1 tsp. kosher salt and 1/4 tsp. cracked black pepper
1 carton (32 oz.) Kitchen Basics® Original Chicken Stock
1 tsp. fresh lemon juice or soy sauce
1 cup uncooked medium egg noodles
2 cups shredded cooked chicken, rotisserie chicken or turkey
1 to 2 Tbsp. chopped fresh parsley, optional
Heat oil in a Dutch oven on medium heat. Add carrots, onion, celery, garlic, oregano, thyme, salt and pepper; cook and stir 8 to 10 minutes or until vegetables soften. Stir in stock and lemon juice. Bring to boil. Reduce heat to medium-low and simmer 10 minutes. Stir in noodles. Reduce heat to low; simmer 5 minutes. Add chicken; simmer 5 minutes until chicken is heated through. Season to taste with salt and pepper and garnish with parsley, if desired.
Tip: For a thicker, stew-like soup, increase uncooked noodles to 2 cups and adjust with additional stock, as desired.
Mushroom Risotto
Prep Time: 15 mins
Cook Time: 45 mins | Serves: 4
4 Tbsp. olive oil, divided
8 oz assorted specialty mushrooms, such as shiitake, oyster, king oyster or maitake, trimmed and sliced 1/4-inch thick or broken apart into bite-sized pieces
1 1/2 tsp. kosher salt, plus more for seasoning
8 oz cremini mushrooms, sliced 1/4-inch thick
1 cup Arborio rice
1/2 cup onion, finely diced
1 clove garlic, minced
2 tsp. chopped fresh thyme leaves
1/2 cup dry white wine
3 1/2 cups Kitchen Basics® Original
Chicken Stock
3 Tbsp. coarsely chopped fresh parsley, divided
Freshly cracked black pepper
Grated Parmesan cheese
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 tsp. salt. Cook 6 to 8 minutes, stirring occasionally, until browned, edges are crisp and excess liquid has evaporated. Remove from heat and set aside. Meanwhile, heat
1 Tbsp. oil in a large saucepan over medium-high heat. Add cremini mushrooms and
1 tsp. salt. Cook about 8 minutes, stirring occasionally, until golden brown and excess liquid has evaporated. Transfer to a bowl. Heat remaining 2 Tbsp. oil in the same saucepan over medium heat. Add rice and onion; cook 5 minutes, stirring frequently, until onion is tender. Add garlic and thyme; cook about 1 minute until fragrant. Stir in wine and cook about 1 minute, stirring frequently, until evaporated.
Meanwhile, microwave stock in a 4-cup microwave-safe glass measuring cup on high 2 minutes or until hot. Add 1 cup hot stock to rice mixture and cook, stirring occasionally, until almost absorbed. Continue cooking, adding hot stock 1 cup at a time, stirring occasionally, until almost absorbed before adding the next. Remove from heat when the last 1/2 cup of stock is almost absorbed, and rice texture is creamy and slightly al dente. Stir in cremini mushrooms and 2 Tbsp. parsley. Season to taste with salt and pepper. Divide risotto among serving bowls and top with reserved specialty mushrooms. Sprinkle with remaining parsley, pepper and Parmesan cheese, as desired.