Chicken Gorgonzola Gnocci Soup

• 1 cup chicken breasts, cooked and diced
• 4 T butter
• 1/3 brick cream cheese
• 1- 14 ounce can of chicken broth
• 2 minced garlic cloves
• 1 cup carrots, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tablespoons extra virgin oil
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• Freshly grated Parmesan cheese for garnish
• 1 lb Gorgonzola gnocchi (I use trader joe's)

Instructions

Cook gnocchi according to package directions. 

Meanwhile, saute the onion, carrot, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.

Add the cream cheese and melt before adding broth.

Add in the chicken, cooked gnocchi, spinach, and seasoning.

Simmer until soup is heated through.

Buffalo Chicken Chili with Blue Cheese-Corn muffins

This is Rachel Ray's recipe that I've changed to fit our tastes.

INGREDIENTS:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, plus more for greasing
2 pounds chicken, cut into bite size pieces
2 garlic cloves, chopped
1 medium onion, finely chopped or grated
1 carrot, finely chopped or grated
1 jalapeño, seeded and finely chopped
Salt
11/2 teaspoons ground cumin
1 teaspoon ground coriander
6 ounces beer (your favorite brew)
1/4 cup Frank's Hot Sauce
One 15-ounce can tomato sauce
One 8.5-ounce Jiffy-brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions, finely chopped 

1 cup crumbled blue cheese (about 6 ounces)

DIRECTIONS:

1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the butter and melt together. Add the chicken and cook through.
   Add the garlic, onion, carrot and jalapeño.
   Season with salt, pepper, cumin and coriander, and cook for 5 minutes.
   Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes.
   Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.
2. Prepare the corn muffin mix with the milk and egg according to package directions. Stir the scallions and the blue cheese into the batter. Bake as directed.

Fiesta Chicken Stew

I've made several versions of this soup over the years but this one, hands down, feels like the final version. For us, it's perfect.

1lb chicken breast
taco seasoning
1/2 red onion, diced
2 cloves garlic, diced or pressed
1T butter
extra virgin olive oil
2C of black beans, rinsed well
2C of corn
(or use one can each from the pantry - about 15oz)
one can of ro*tel - I use mild but you can kick it up
one finely diced jalapeno - I removed ribs and seeds for less heat
1 small pkg colby jack shredded cheese
1/4C sour cream
1 beer (or chicken stock)

optional: cilantro, tortilla chips

Place your chicken breast on a pan and sprinkle liberally with taco seasoning.
Bake at 375* for about 30 minutes.

Meanwhile, in a large heavy bottom pan or dutch oven add butter, a little evoo, and your onions.
Cook until translucent on medium high heat.
Add your garlic and cook just a minute or so until fragrant. Do not brown it.
Toss in beans, corn, and ro*tel and the jalapeno. (If using cans, add in 1/2 of the liquids. Toss the rest.)
Add the package of cheese along with the sour cream. Stir until smooth.

At this point you can decide how thick you like it. If you want it thinner, or to stretch it farther, add beer.
Cut your now cooked chicken into bit sized pieces and add it to the stew.
Simmer for a few minutes to incorporate the spices and then serve with a little cilantro if you like, or with tortilla chips to dunk. 

This will stay good in the fridge for a few days. It does not freeze well, however. It also doesn't do well in a slow cooker as the cheese doesn't look very nice after a while.  Making it fresh is SO worth it though and it's extremely quick and easy to make.

Chicken cordon bleu chowder

This was a bit of an experiment but it turned out fabulously.

• 1  cup  chopped green onions, divided (about 1 bunch)
• 2  cups  corn kernels (frozen is fine)
• 1 1/4  cups  water
• 3/4  teaspoon  dried thyme leaves
• 1  pound  baking potatoes, cut into 1/2-inch pieces (or cheat and use cubed hashbrowns!)
• 1  cup milk
• 3/4  teaspoon  salt
• 1 cup cubed cooked chicken
• 1 cup diced cooked ham
• 1 cup shredded Swiss cheese
• 1 tablespoon of chopped fresh chives

Heat a Dutch oven over medium-high heat. Coat with cooking spray. Add 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, water, thyme, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Add chicken and ham. Then slowly add cheese and stir until it melts. Remove from heat, and stir in milk and salt.

Groentesoup (Dutch Vegetable soup)

1 quart vegetable or beef broth
3 cups water
1-2 potatoes cubed fairly small (so they get done)
1/4 cup onion, finely chopped
1 roma tomato, finely chopped
a stalk or two of celery, chopped
1/4 cup peas
1/4 cup corn
1/4 cup beans of your choice
1/4 cup carrot, finely chopped
1/3 cup noodle pasta of some sort, crumbled (spaghetti usually)
1/2 cup rice
1 pound ground beef
1 T liquid Maggi or more to taste (substitute - soy sauce)
Salt and pepper to taste
3 T parsley, chopped

Bring broth and water to a boil. Dump in all of the vegetables. Cover and simmer 25 minutes. Add the pasta and rice. Combine the ground beef with the parsley. Roll into little meatballs about 1/2 inch in diameter. Drop the raw meatballs into the soup pot and simmer 10 minutes.  Add the liquid Maggi, salt and pepper and taste. Add more as needed. Make sure your meatballs and potatoes are done!  :)

White Chicken Chil

Ally's White Chicken Chili

You need 2 chicken breasts boiled and cubed or shredded, 
1 pound monteray jack cheese (I do 8oz monteray jack and 8 oz pepper jack),
 I jar (64oz) white navy beans...it is giant and they are in the juice, 
1 jar salsa (24oz?), 
and a tsp of cumin. 
Serve with tortilla chips :-). 
It is really thick, so I sometimes add a bit of either water or chicken broth.


Emily's White Chicken Chili
1jar (48 oz.) great northern beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 Tbsp oil
2 4-oz. cans mild green chillies, chopped
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
2 cups shredded Monterey jack cheese
4 cups diced, cooked chicken breast
Salsa
Sour cream

Instructions:
Combine beans, broth, and garlic in large soup pot. Bring to a boil. In skillet, sauté onions until tender. Add chillies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with shredded cheese, salsa and sour cream.

Alfredo Potato Soup

4 cups chicken broth
2 cups water
2 packages (8 oz each) cream cheese, cubed
1 package (30 oz) frozen cubed hash brown potatoes, thawed Or really whatever you have on hand.
some bacon cooked and crumbled or packaged real bacon pieces
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed

Combine the water and broth.  Add the cream cheese; cook and stir until
cheese is melted.  Stir in remaining ingredients.  Simmer, uncovered,
for 18-20 minutes or until vegetables are tender.
*It's going to seem like this is waaaay too much stuff for a regular sized pot, BUT it just fits. Make sure you watch it though.

Yield:  12 servings (about 3 quarts)

Italian Meatball Soup

pioneer woman's recipe

Ingredients
Meatballs:
¾ pounds Ground Beef
½ cups Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice
SOUP
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
½ teaspoons Salt
2 Tablespoons Tomato Paste
¾ cups Onion, Chopped
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
½ pounds Cabbage Chopped
Grated Parmesan Cheese To Serve
TIED IN A CHEESECLOTH BUNDLE
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns
Preparation Instructions
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Easy Cheesy Cheeseburger Chowder

1/2 pound ground beef
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 soup can of milk
1 soup can of chicken stock
1 cup frozen shredded hash brown potatoes or use fresh (I like fresh because I make them a little chunkier)
chopped onions to taste, optional (I use 1/2 an onion)
4-5 cloves of garlic chopped

Directions: In a large saucepan, cook beef and onions over medium heat until no longer pink; drain. Stir in the potatoes, chicken stock and garlic. cook until potatoes are soft. Add soup and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

This is soooo good in a bread bowl. A sweet little cafe called Smoky Row in my home town makes this and it's fabulous!!

Lasagna Soup

adapted from FamilyFun.com


RECIPE INGREDIENTS:
2 teaspoons olive oil
1 1/2 pounds Italian sausage
1 onion, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
8 ounces spiral pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onion and sauté until softened, about 6 minutes. Add the garlic and oregano and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice and the broth and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.

Makes about 13 cups.
Nutritional Information:Per serving (1 cup):Calories 264Total Fat 11 g (17% DV)Saturated Fat 5g (26% DV)Cholesterol 38 mg (13% DV)Sodium 1162 mg (48% DV)Total Carbohydrate 22 g (7% DV)Fiber 1g (6% DV)Sugars 5gProtein 19 g (39% DV)Vitamin C 14 mg (23% DV)Calcium 259 mg (26% DV)

Beer, Steak, and Potato Soup

1 lb stew meat or leftover steak/beef
2 onions, sliced thinly or diced
4 large garlic cloves, minced
[whatever veggies you like] I use 1-2 diced potatoes, corn, peas, carrots
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
sugar to taste - add 1/2 tsp and go from there
2 tablespoons unsalted butter (or salted - whatever)
1tsp flour mixed with 1 tsp butter
parmesan cheese
crusty bread

Toss meat, beer, broth, flour and butter mixture, and veggies in a crockpot for 4 hours on high or 8 hours on low. (Don't put in the garlic or onions) While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Reserve for serving in the soup. In the same skillet (with croutons removed) saute the garlic and onions until onions are translucent and a little caramelized. Add to the soup at the end of cooking. (garlic gets bitter if overcooked.) Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

Easy Meaty Chili and bread bowls

1 lb of chili beef (or just regular ground beef or ground sirloin)

1 can diced tomatoes

1 can tomato sauce

1 can Bush's chili

1 packet of taco seasoning

1/2 green pepper roughly chopped

1/2 red pepper roughly chopped

3 green onions chopped (or regular onion is fine too - I used what I had on hand)

1/4 can of beer (or more if you want it soupy as opposed to stew like)

dash (or three) of worchestershire sauce



Dump it all in your crockpot and stir. Cook on high for 4 hrs or low for 8. I put the chili beef in frozen and it worked fine. Use the rest of the can of beer for beer bread if you like.


You can also make this on the stove top. You'll just have to brown the beef/peppers/onions ahead of time and then heat until warm.


This recipe is not spicy hot. If you want it that way, add a few cans of green chiles and a dash of cayenne pepper or Franks hot sauce.

AND the BREAD BOWLS...

Recipe courtesy Paula Dean
Yield: 6 servings

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface

Heat the oven to 450 degrees F.
Invert a muffin tin and spray the underside with vegetable oil cooking spray. Stir together the baking mix, milk, and cayenne.
Shape into a ball.
Turn out onto a floured surface and knead 3 or 4 times.
Divide the ball into 6 pieces.
Roll each piece into a 6-inch circle.
Place a dough circle over the back of each muffin cup.
Press around the cup to form a bowl shape.
Bake for 10 to 12 minutes, until lightly browned.
Let cool slightly.
Remove the biscuit bowls and reserve.

Cheesy Chicken Fiesta Soup

This recipe originally called for enchilada sauce and velveeta. It needed some tweaking so this is what I came up with and much prefer. I wanted more of a cheesy soup as opposed to tomato-ey.


2 cans condensed Fiesta nacho cheese soup(don't add water)
2 2/3 cups sour cream (or milk/cream)
1 1/2 cups of chicken cut up - you can do fresh, canned (100z) or get the pkgs of precooked.
1 can ro*tel
1 can mexicorn or fresh/frozen corn and some fresh red and green peppers diced
I like to add a little extra red/green peppers and some red onions as well - you don't have to.
1 can black beans, rinsed
1 (4 ounce) can chopped green chiles - this gives a nice buzz. Add two and it's hot. Add three and whoa!
Sour Cream
shredded cheddar cheese
tortilla chips - or if you have all the time in the world go ahead and make your own baked tortilla strips

1. In a large pan, combine the first eight ingredients except for sour cream
2. Cook until heated through.
3. Add sour cream
4. Garnish with sour cream, shredded cheese and crumbled tortilla chips.

Note: You can make this in a crockpot but it doesn't sit well after a while. The cheese tends to burn on the sides.

Buffalo Chicken Soup

2 carrot sticks – peeled and chopped
2-3 cups of cooked shredded chicken
1 8oz bottle of hot sauce
¼ cup of flour
8oz of shredded cheddar cheese
1 pint of light cream
1 14oz can of chicken stock
¼ cup of butter
1 small onion diced

Melt the butter in a stockpot, add the carrots and onions. Cook until tender. Add the flour and coat the vegetables. Add the chicken stock and continue stirring until the sauce begins to thicken and all flour lumps are dissolved. Add the chicken, and light cream and continue stirring to combine the cream. Turn heat higher up to almost a boil. Add the hot sauce, and cheddar cheese when the mixture is warm…the cheese will help thicken the soup as well.
Serve with crumbled blue cheese or sour cream on top.

You can play around with the thickness of the soup by using cream, sour cream, or milk. I like mine thick like a stew!

Loaded baked potato soup

I never really measure but here is what i used the last time i made it.

Ingredients:
1 small bag of yellow baking potatos (steam in microwave steam bag, let them cool, then slip the skins off. and dice to the size you like)
2 pints heavy whipping cream
1 can chicken broth
1 stick butter - yeah baby, Paula Dean would be proud!
1 medium box of velveeta cheese cubed.
chopped green onion
chopped fresh parsley
garlic salt to taste
1 cup shredded cheddar cheese
1 lb bacon (cook and crumble)

Add all ingredients in crock pot and let cook til done. Not exactly a low cal soup but delicious.



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Tomato Basil Tortellini Soup

My mom made this recipe first and I loved it. I've made a few changes to suit my taste and it's just wonderful!!

4 cups fresh chopped tomatoes, seeded
4 cups chicken broth
10 to 12 fresh basil leaves, chopped
Salt and pepper, to taste
1 cup half and half
1/2 cup butter
1 package of tortellini (your favorite kind)
1 zuchini diced or cut into chunks

In a Dutch oven or large pot, combine tomatoes, chicken broth, basil leaves and
salt and pepper.
Simmer for 30 minutes. (or throw it into a crockpot all day)

In a blender or food processor, puree tomato mixture. Return to pot and add half &
half and butter. Whisk together.
Add tortellini and zucchini. Simmer over medium heat for 10 minutes, being Careful as to not burn.

OR if you're in a hurry... This is how I usually make it

Place a heavy pot on medium high heat and add 1T of olive oil and 1lb of Graziano sausage Cook sausage through. (Even better if it sticks to the bottom of the pot. The crunchies taste awesome.)
Turn the heat to high and dump in 2 cans of tomato soup plus one can of water. (more depending on how thick you like it) Use a plastic spatula to scrape the sausage crunchies up from the bottom of the pan. (technically this is called deglazing but its not usually done with tomato soup. Ha!)
Once it's boiling add tortellini and cook for 5 minutes.
Add zucchini if you like - I don't.
Once the tortellini is done, serve.



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Broccoli Cheese Soup

INGREDIENTS
· 1/2 cup butter
· 1 (16 ounce) package frozen chopped broccoli
· 4 (14.5 ounce) cans chicken broth / 2 cups chicken stock
· 8 ounces grated sharp cheddar cheese
· 2 cups milk
· 1 tablespoon garlic powder
· 1/4 cup flour
· 1 cup water

DIRECTIONS
1. In a stockpot, melt butter over medium heat.Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese until melted. Mix in milk and garlic powder.
In a small bowl, stir flour into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Crock Pot Recipe – Broccoli Cheese Soup
1 (10 oz.) pkg. frozen chopped broccoli,thawed
2 tbsp. butter
1 tbsp. flour
2 cups shredded American cheese
Salt to taste
5 cups milk

Combine all ingredients in slow cooker. Stir well. Cook on low for 2 1/2 to 4 hours. If soup is too thick, add a little more milk.
8 servings.



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Cheeseburger Chowder

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
  2 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
2T cream cheese
2 cups cubed Cheddar cheese

Directions

1. In a large pot, melt 3 tablespoons butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2.  Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Bring to a boil and reduce heat to simmer. Stir in cheeses. When cheese is melted, add sour cream and heat through. Do not boil.