In preparation of moving, I’ve been trying to use up all our food. We only have a small cooler, so I needed to tackle the fridge and freezer. I decided to make soup and just throw everything in. The freezer is practically empty now! This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies. Yum! Enjoy!
2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste
Heat olive oil in a large soup pot over medium high heat. Add onion and cook until softened, 2-3 minutes. Add chicken pieces, cooking until no longer pink, 6-8 minutes.
Add ginger, garlic, carrots and celery. Cook until veggies are tender, 5-7 minutes.
Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos. Bring to a bubble, reduce heat a simmer an additional 5-10 minutes. Season to taste with salt and pepper.
Yield: 1 Large Pot of Soup – About 8-10 servings or more
This Chicken and Dumplings Soup is different than the average Chicken and Dumplings Soup. Normally there are a few large dumplings that are cooked on the top of the soup. With this Chicken and Dumplings Soup, there are tons of tiny dumplings that are cooked within the soup. The dumplings cook more evenly and much quicker this way. It’s delicious too! Chloe even ate it!
1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into bite size pieces
Salt and Pepper
1 teaspoon Olive Oil
1 Onion, chopped fine
8 Cups Chicken Broth
2 lbs Potatoes, cut into bite sized pieces
2 1/2 Cups Flour
1/4 teaspoon Baking Powder
3 Eggs, lightly beaten
1 Cup Half-and-Half, divided
1/2 Cup Water
Season chicken with salt and pepper. Heat olive oil in a large pot over medium/high heat. Once hot, add the chicken and cook until browned. Reserve on a plate.
Add onion to the pot, cooking until browned, about 3-5 minutes. Add broth and potatoes. Bring to a bubble, reduce heat and simmer for 10 minutes. Season with salt and pepper.
While the soup is simmering, mix together the dumpling batter. Combine flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Add eggs, 1/2 cup half-and-half and stir to combine. Pour batter into a large zip top bag. Snip off 1/4 inch of a corner of the bag. Squeeze batter into the pot, cutting with kitchen shears every 1/2 inch as it comes out. Simmer until they float, about 10 minutes.
Add chicken and any juices from the plate back to the pot. Stir in the remaining 1/2 cup half-and-half. Season with salt and pepper to taste.
-Recipe adapted from Cook’s Country magazine-
Butternut Squash soup is full of fall flavor. I’ve made butternut squash soup before and it hasn’t turned out very good at all…either way too thin or just terrible flavor. This was amazing though! It was thick, rich and had awesome flavor. I hope you really enjoy this Butternut Squash Soup as much as I do!
1 Medium-Large Butternut Squash, peeled, seeded and chopped
1 Medium Onion, chopped
1 Asian Pear, peeled, cored and chopped
2 Cups Chicken Broth
1 Cup Water
1/2 teaspoon Curry Powder
1 teaspoons Flax Seeds
Salt & Pepper to taste
Add squash, onion, Asian pear, broth, water, curry powder and flax seeds to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until squash is very tender.
Puree until smooth with an immersion blender or in batches in a blender. Season to taste with salt and pepper.
Yield: Slow Cooker FULL of soup!
Nothing welcomes the beginning of winter like a big bowl of soup!
5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese
Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker. Cook on low for 8 hours or high for 4 hours.
Blend together with an immersion blender until creamy. Cut the cream cheese into smaller chunks and add to the soup. Cook for 30 minutes on high, stirring frequently to melt in the cheese. Blend again with the immersion blender to break up any remaining chunks of cream cheese.
Season with salt and pepper to taste.
Serve with crumbled bacon, green onions and shredded cheddar cheese on top.
Serves: about 10
-Recipe comes from A Year Of Slow Cooking–
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat. They do look pretty though!
2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree
Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.
Place the tomato chunks, garlic and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
Transfer the roasted tomatoes, garlic and onions to a large soup pot. Add the chicken stock, bay leaves, basil and pumpkin puree. Bring to a bubble, reduce heat and simmer for about 15 minutes.
Remove the bay leaves. Puree until smooth with an immersion blender. Adjust seasonings with salt & pepper if needed.
Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8