Soup Recipes

Food & Drink

Creamy Chicken Pot Pie Soup Recipe | What’s Cooking

Homemade chicken pot pie soup recipe from scratch from Nordstrom. Photo by Jeff Powell.

I came across this recipe in our Family Table Cookbook about a year ago, and it has been beckoning me ever since. Now that I’ve made it, I only wish I would have tried it back then. This is one of the most comforting, homey and familiar soups I’ve ever made at home—and one of the easiest; I need more of it in my life.

Our recipe starts by simmering aromatics with bone-in skin-on chicken breasts in chicken stock to impart maximum flavor into the base broth and the chicken breasts, which then get cooled and shredded. All the usual goodies you’d expect to find under the crust of a chicken pot pie—mushrooms, potatoes, onions, carrots and celery—are sautéed before simmering in the enriched broth. Rather than adding flour to the vegetable sautée directly, our recipe makes use of a beurre manié (a paste of butter and flour) which is an old-school French technique for easily thickening that avoids lumps and adds a final note of richness to this luscious soup. This recipe is a star on its own, but we advise gilding the lily by serving it alongside a quick batch of our flaky Rosemary Buttermilk Biscuits.

Homemade chicken pot pie soup recipe from scratch from Nordstrom. Photo by Jeff Powell.


Food & Drink

Classic French Onion Soup Recipe | What’s Cooking


Alors! Leave it to those clever French to find a way to throw a bunch of nothing-special onions in a pot, add some stock, stale bread and a bit of cheese and have the results magically turn out full of rich, refined flavor that you never want to stop putting in your mouth. French onion soup has an air of sophistication that makes it seem impossibly hard to make. But really this is an easy, old peasant’s dish (the most delicious ones often are), and if you’ve got the patience to stir a pot of thinly sliced onions for about 30 minutes, then you’ve got all the sophistication it takes to create this classic soup.

If you want to serve this recipe as a first course at a party, complete step one a day ahead, then just reheat it on the stove before moving on to step two. For best results, take your time with the onions over medium heat; much like the French, they don’t like to be rushed. And slice them pole to pole, as opposed to across the equator—you’ll get a less stringy finished product.



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Food & Drink

Classic Clam Chowder Recipe | What’s Cooking

Easy, creamy, classic clam chowder recipe from Nordstrom. Photo by Jeff Powell.

There’s something about a creamy, comforting chowder that seems pretty magical, not to mention somehow difficult to make. But a warming bowl of our Classic Clam Chowder is actually quick and easy to pull together. This recipe–from our Family Table Cookbook and restaurants–is just the right thickness and isn’t stingy on the clams. A bit of dicing, sautéing and gentle simmering is all it takes to have this satisfying soup ready in about 45 minutes or less.

Easy, creamy, classic clam chowder recipe from Nordstrom. Photo by Jeff Powell.


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Food & Drink

Nordstrom Tomato Basil Soup Recipe with Parmesan-Garlic Crostini | What’s Cooking

Nordstrom Tomato Basil Soup Recipe. Photo by Jeff Powell.

Nordstrom Tomato Basil Soup: it’s our most asked-for recipe and our most-ordered dish. Of course, you’re always welcome to stop in at one of our restaurants for a warm bowl, but this soup is super easy to make at home. It takes under an hour, mostly unattended.

What’s our secret? High-quality ingredients (like Italian-style San Marzano tomatoes), a handful of carrots for sweetness, some heavy cream for a velvety texture and both dried and fresh basil for added complexity. Place one of our Parmesan-Garlic Crostini on the side (both recipes included after the jump), and you’ve got a homey-but-elegant lunch or first course. For an alternative garnish, try our recipe for Focaccia Bread with Olive Oil and Rosemary.

Tomatoes and basil for soup recipe.


Food & Drink

What’s Cooking: Bistro Crab Bisque

Your votes are in! We asked which recipe from our cookbooks and restaurants that you most wanted to see our blog editor, Jeff recreate at home; you let us know on Facebook and Instagram. Close contenders included our White Chocolate Bread Pudding and Cilantro Lime Chicken Salad (get that tangy, herbaceous vinaigrette recipe), but the #1 request was for our Bistro Crab Bisque recipe. Today, we’re sharing our secrets to creating this perennial favorite in your own kitchen—it’s What’s Cooking.

With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence)  that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.

Bistro Crab Bisque recipe from Nordstrom; photo by Jeff Powell. [continue reading…]