Are you ready for the cold weather? Here are ulam recipe ideas that will keep you warm and cozy during the brrr months.

Chicken Mug Soup

Brrr, it’s cold outside! Here’s an ulam recipe for hot chicken mug pie that’ll warm you up inside.

Ingredients

• 0.7 kilos chicken breast pieces, diced
• 3 tablespoons butter
• 2 ribs celery and greens from the heart, chopped
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and diced
• Salt and pepper
• 2 teaspoons poultry seasoning
• 3 tablespoons all-purpose flour
• 1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
• 1-pint half-and-half or cream
• 1-quart chicken stock, available in boxes on soup aisle
• 1/4 teaspoon grated nutmeg, a healthy grating
• 1 cup Mega Prime Green Peas (155g)

Directions

• Preheat the oven according to package directions and arrange biscuits on a cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• In a medium pot over medium to medium-high heat, cook chicken in butter for 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook for 5 minutes more, add flour and cook for another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising the heat, then turn the heat back to simmer and cook soup for another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
• Serve mugs of soup 

Chicken Sotanghon

This ulam recipe is a hearty meal full of protein, vitamins and minerals to help keep us safe from the elements during the colder weather. 

Ingredients

• 2 cups water
• 1 teaspoon salt
• 1 pound chicken legs
• 1 (28g) Mega Prime Whole Mushroom (198g) 
• 226g Mega Prime Choices Vermicelli (250g) 
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ½ teaspoons achiote powder
• 1 tablespoon fish sauce
• salt and pepper to taste
• 411g cans of chicken broth
• 2 green onions, chopped

Directions

• Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserve the liquid, remove chicken and allow it to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
• Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover them completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
• Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
• Stir in chicken broth and reserve  cooking liquid from the chicken. Bring to a boil for 5 minutes. Add noodles and cook for 5 minutes more. Garnish with green onions.

Beef Stew

For another option, try this Beef Stew ulam recipe. This soup is made with beef, carrots, and green peas, so it’s perfect for any occasion! 

Ingredients

• 1 tbsp. vegetable oil
• 907g beef chuck stew meat, cubed into 1″ pieces
• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 c. tomato paste
• 6 c. low-sodium beef broth
• 1 c. red wine
• 1 tbsp. Mega Prime Choices Oyster Sauce 
• 1 tsp. dried or fresh thyme leaves
• 2 bay leaves
• 453g baby potatoes, halved
• 1 c. Mega Prime Green Peas (155g)
• 1/4 c. freshly chopped parsley, for garnish

Directions

• In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
• In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 
• Add beef back to the dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. 
• Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
• Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. 
• Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley. 

Chickpea Noodle Soup

The best way to stay warm is with something hot and hearty—and we’ve got just the thing! Your first choice should be a great-tasting soup that warms you up from the inside out. This ulam recipe is a refreshing since it’s full of vegetables 

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 shallot, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced ¼-inch thick
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 can Mega Prime Garbanzos (ChickPeas 225g), drained and rinsed
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 c. low-sodium vegetable broth
• 2 c. cold water
• 2 (2-inch-long) strips lemon peel
• 170g. orecchiette (2 1/2 cups)
• 3 tbsp. yellow miso
• Crushed red pepper flakes
• Freshly chopped dill, for garnish
• Lemon wedges, for serving

Directions

• In a large pot, heat oil over medium heat. Add onion and shallot and cook, stirring occasionally, until softened, about 5 minutes. Add celery and carrots, season with salt and pepper, and cook, stirring often, 5 minutes.
• Add garlic and cook until fragrant, 1 minute. Add chickpeas, bay leaves, and rosemary and stir to combine. Season again with salt and pepper and cook, stirring often, until you can smell the rosemary, about 1 minute.
• Add broth, water, and lemon peel and bring to a simmer, using a wooden spoon to scrape any brown bits from the bottom of the pan. Add pasta, return to a simmer, and cook, stirring occasionally, until pasta is al dente, 13 to 15 minutes.
• Remove soup from heat. Ladle about 1/2 cup broth into a medium bowl and whisk in miso. Whisk miso mixture back into pot and season with salt, pepper, and red pepper flakes. Ladle soup into bowls, top with dill, and serve with lemon wedges.

Let us know in the comments how these ulam recipes warmed you up during colder days! We would also love to know more about which ingredients you want new recipes for. Don’t forget to share this article with your friends and family, we hope you continue to support the Prime Mom Club.

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