Sisters Chicken Noodle Soup

Sisters Chicken Noodle Soup with broccoli and chicken thighs

A classic dish, reimagined. Still simple, and still delicious. Whether it’s a bit cold out, or you’ve come down with a cold, chicken noodle soup is always the answer. Feeling nostalgic for grandma’s cooking? Chicken noodle soup is still the answer! And this homemade-tasting soup couldn’t be easier.

Here’s how to make this simple, new take on an old favorite.

Ingredients

  • 1 large Sisters Chicken Noodle Soup package
  • 1 small head of broccoli, chopped
  • 2 cubed chicken thighs

Instructions

  1. Bring 8 cups water to a boil.
  2. Add chicken and simmer for 20 – 30 minutes depending on size of chicken thighs.
  3. Add noodles, and spice packets and follow remaining instructions on soup package.
  4. Add broccoli for the last 5-8 minutes depending on how crunchy or soft you prefer your broccoli.
  5. Garnish with a sprig or two of rosemary and enjoy!


Thanks for reading!

Lemon Garlic Chicken with St. Marie’s Wild Chicken Soup

Lemon Garlic Chicken with St. Marie’s Wild Chicken Soup

Add a little zing and brighten up your typical weekday meal with this easy, lemony, one pot recipe. Simple and healthy but full of flavor!

 

Here’s how to make this easy skillet meal.

Ingredients

  • 1 chicken breast, cubed
  • 1-2 tbsp olive oil
  • juice and zest of 1/2 lemon
  • 1/2 lemon thinly sliced
  • 1-2 cloves of garlic, minced
  • 1/4 cup white wine
  • 1 small bunch of fresh chives
  • 1 small packet St. Maries Wild Chicken Soup

Instructions

  1. Heat olive oil in large skillet or dutch oven over medium high heat.
  2. Add cubed chicken, turning frequently until browned on all sides.
  3. Add lemon juice, zest, lemon slices, garlic and white wine, and half of fresh chives. Continue cooking until chicken is no longer pink in the center and lemon slices are caramelized and softened.
  4. Remove lemon slices and set aside for garnish.
  5. Add 4 cups water and the entire contents of the soup packet.
  6. Bring to a boil, then simmer for 1 hour or until rice is cooked.
  7. Garnish with caramelized lemon slices and fresh chopped chives. Salt and pepper to taste.

Try this lemon chicken recipe with one of our other chicken soups like our Sisters Chicken Noodle Soup. Or you can even try adding some veggies like fresh broccoli or cauliflower.

 

Our Customers Say It Best

We sure love our soups here at Rill Foods, and we are proud of our quality products. But really, our customers say it best. So, here’s a few compliments and comments from our collection of customers notes.

“WOW, a truly impressive gourmet flavor explosion!! We were immediately hooked and couldn’t wait to try all of your flavors.”

“I recently ate your Puget Sound Seafood Chowder and have to tell you it is the best chowder I have ever eaten. And coming from Maine, that says a lot.”

“I love that you make all natural and gluten free soups. The Taneum Canyon Chili has got to be the best chili I have ever had.”

“I just wanted write and tell you how much I enjoyed your soup. We ate the Free in Babylon Barley and Vegetable Soup for supper tonight. It was super easy to make and soooo delicious. Thanks for creating such a wonderful soup!!”

“Just a note to say I had some of your Wapato Soup last night and it was AMAZING!”

“I prepared a package of Ellensburg Enchilada Soup today, absolutely delicious!!!! Even my youngest son (I have 3!) who turns his nose up at most soup, raved about it! Thank you for a quality product!”

“I made your St. Maries Wild Chicken Soup, adding half and half and fresh chicken thigh meat. With fresh biscuits, it was a great meal. My husband and I loved it.”

We love our customers and all the wonderful compliments they give us! Thank you to all of you who have shared with us!

Lion’s Den Red Lentil Soup

The Lion’s Den Red Lentil Soup is one of our Daniel Fast, completely plant based soups. Although it doesn’t have any meat or animal products, it’s a delicious, different kind of soup packed with flavor and nutrients.

It tastes great with just water and a can of chopped tomatoes added to it, but I decided to spice it up even more with an addition of butternut squash and sausage.

Prepare the soup according to the instructions. Meanwhile, prepare the additional ingredients. Peel and cube butternut squash, or use frozen, already cubed squash and sauté in a pan until tender but not too soft. Slice sausage and cook until browned and done. Combine with the Red Lentil Soup or place on top of each bowl for a pretty and delicious garnish.

Try adding your other favorite vegetables or meats to this or one of our other soups. It’s always fun to experiment and spice up your meals! We would love to hear what you come up with!

Chocolate Chili with Chipotle Peppers

So, you’ve never had chocolate chili? It’s a great way to add a subtly sweet and rich taste to our Taneum Canyon Chili. Chipotle peppers add a delicious smokey flavor that brings it all together. Add however much crushed red peppers you like to make it extra spicy, or not at all.

Chocolate Chili with Chipotle Peppers

INGREDIENTS
  • 1 small packet Taneum Canyon Chili
  • 8 ounces canned or fresh chopped tomatoes
  • 1 tablespoon chipotle chiles
  • 1/2 tablespoon cocoa powder
  • 1 ounce bittersweet or semisweet chocolate
  • lime and green onions (optional)
INSTRUCTIONS
  1. Prepare Taneum Canyon Chili according to instructions. If using a large size chili, just double the ingredients.
  2. Add chipotle chiles and cocoa powder when adding spice to chili.
  3. Right before serving, add chocolate and mix in until just melted.
  4. Garnish with sliced green onions and a wedge of lime and serve.

This is a unique twist on our Taneum Canyon Chili, perfect for when you’re feeling like trying a new flavor. But easy enough, with just a few extra ingredients. I really enjoyed making and tasting this chili. Snacking on chocolate while cooking; it doesn’t get much better than that! And the overall taste is so different, but in a good way. One of our employees compared it to a mole, which is a sauce used in Mexican cooking that traditionally has peppers and chocolate.

Try adding chocolate to one of our other chilis, and tell us what you think. We’d love to hear from you!

Soup & Salad

 Soup & Salad: a classic combo. Pb & J, salt and pepper, Sonny and Cher, soup and salad. They just belong together!

 

 

So, here’s a couple different takes on a favorite lunch or dinner combination. First, a fresh, summery salad with our cheesy Tortellini soup. And second, a warm eggplant and kale salad with our black bean soup.

Tomato and Cucumber Salad

A fresh, super simple salad with a tangy and flavorful dressing. And it only takes a few minutes to prepare!

INGREDIENTS

For the Salad:

  • About 3 cups or 2 medium cucumbers, peeled and chopped
  • 3 medium tomatoes, sliced into chunks
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3/4 cup apple cider vinegar
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon fresh dill weed
  • 1 teaspoon
  • salt and pepper to taste
INSTRUCTIONS
  1. Combine salad ingredients in a large bowl.
  2. Mix dressing in a small bowl, then add to salad and stir well to combine.

Pair this salad with our Thorpellini Tortellini for an easy lunch or dinner.

Warm Eggplant and Kale Salad


A warm and tasty salad with creamy goat cheese and crunchy toasted walnuts. Gluten free and vegetarian!

INGREDIENTS

For the Salad:

  • 1 large eggplant, cut into 1 inch cubes
  • 2 cups cremini mushrooms, cut in half
  • 4 large kale leaves, roughly chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup goat cheese, crumbled
  • 4 sprigs fresh thyme, finely chopped

For the dressing:

  • 1 clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp  honey
  • salt and pepper to taste
INSTRUCTIONS
  1. Preheat oven to 425 degrees F.
  2. Toss eggplant and mushrooms in a tablespoon of olive oil on a parchment lined cookie sheet and roast 20 minutes, stirring occasionally.
  3. Toss kale and an additional tablespoon of olive oil on another parchment lined cookie sheet and roast 10 minutes or until crispy.
  4. Meanwhile, prepare the dressing. In a small saucepan, combine dressing ingredients and heat on low until thickened, about 10 minutes.
  5. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Stir and serve immediately.

Pair with our Shoshone Falls Black Bean Soup for a hearty and filling meal that’s healthy and full of flavor.

Mini Bread Bowls with Corn Chowder

Mini Bread Bowls with Corn Chowder


I know what you’re thinking…another bread bowl recipe? Well, these aren’t just any old bread bowls. They’re the cutest, little bite sized bread bowls. Or as Ninon says, soup sliders. Spoon optional!

These make an adorable addition to an appetizer tray or a fun snack for kids, and adults too! The best part is that you can whip these up in about 30 minutes using a can of pre-made dough, and one of our chowders. I decided to use a can of Pillsbury french bread dough, and it worked out quite well. Of course, if you have more time on your hands you can make your own dough. We might suggest our whole wheat bread bowl recipe, found here.


Here’s what you’ll need:

  • 2 cans of pre-made dough
  • 1 small package of Columbia River Corn Chowder
  • 1 cup milk or milk substitute
  • fresh corn (optional)
  • bacon bits
  • chives

Steps

  1. Preheat oven according to dough directions. Cut dough into golf ball sized pieces and shape into balls. Place crease side down onto greased baking sheet and bake according to instructions or until golden brown. Make sure the bottom and sides are fairly firm and crusty to insure that they will hold their shape and soup well.
  2. Meanwhile, make Columbia River Corn Chowder or other favorite chowder according to instructions. Add optional ingredients, like fresh corn.
  3. Once bread bowls have cooled, cut tops off with a serrated knife. Press down bread inside each bowl to make room for soup.
  4. Spoon chowder into bread bowls, top with bacon bits and chives, and serve.

My Lentil Adventure

I’m a huge fan of soup, but not a frequent lentil eater. Being that lentil soups are some of our customer’s favorites, I decided to make and try all of our lentil soups in 1 day. The soups were pretty simple to make, they only called for an 8 oz can of diced tomatoes or tomato sauce. I started the soups at around noon and they were all done by 1 pm – super fast! I ate a bit of each one for lunch. Read my thoughts on each soup below!

Here at Rill’s we have 4 lentil soups: Blue Mountains Lentil and Potato, Daniel’s Lentil and Brown Rice, Mount Mazama Lentil Chili, and Lion’s Den Red Lentil Soup.

The Blue Mountain Lentil and Potato has a really nice and balanced taste to it. It had a garlicy/Italian flavor which I love and a nice black pepper ki ck at the end! It also had lots of mixed vegetables and potatoes. Overall it was one of the more flavorful lentil soups.  If I was going to make this soup again, I would probably add big chunks of carrots to add more crunch to the soup.

The Daniel’s Lentil and Brown Rice was another more flavorful lentil soup. It has a balanced but strong vegetable taste to it, which I think comes from all the carrots and celery. The brown rice also helped me feel full without having to eat a lot. At first, the soup was a little bit dry; I cooked it a little high so the water evaporated out. I chopped up some more tomatoes and threw them in there and it made it a lot better!  It added a delicious flavor and I would definitely make it like this again! Maybe I would even add in some sausage if I wanted that much more flavor.

The Mount Mazama Lentil Chili is probably my favorite lentil soup. This soup has an amazing spicy/hot chili flavor. I added the extra crushed peppers which, just made it even more spicy. This soup called for an 8 oz can of tomato sauce. I decided to add some extra sausage, it made my favorite soup even better! It reminded me a lot of when my family would to have chili for dinner, but we would always add sour cream and chives. I would definitely make it again and add the topping next time.

The Lion’s Den Red Lentil was personally my least favorite of the lentil soups but still good. It had a light/mild flavor, which I enjoyed but it had too much wild rice, which I didn’t like. Overall the flavor was good but I didn’t like the texture. If I made this soup again I would probably add some butternut squash and some leeks for an extra onion flavor. I would probably cook it longer than necessary to soften up the wild rice a bit more. With a few adjustments I think I would like this soup just as much as the others.

If you’re in the mood for a quick and easy meal, try out one of our lentil soups: they only take about an hour to cook and are extremely versatile with other ingredients!

Lentils are a high-protein, high-fiber member of the legume family. They are an economical source of protein and evidence suggests they protect heart health. Lentils are also an easy-to-prepare, versatile, and nutritious ingredient. Many studies have suggested that increasing consumption of plant foods like lentils decreases the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion and hair, increased energy, and overall lower weight.