Creamy Gnocchi Chicken Soup

Saute and cook until veggies are soft: 

1 Tbs olive oil

1 onion chopped

6 large carrots peeled and sliced

2 celery ribs chopped

4 c. chicken broth

Add:

3 cooked chicken breasts diced

1-2 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tsp thyme

1 tsp rosemary

1 tsp red pepper flakes

16 oz. gnocchi 

Cook for about 5 minutes and then add:

2 c. half and half or cream

1 c parmesan cheese

Serve with garlic bread or easy breadsticks!

Lasagna Soup

Brown in a pot:

 2 Tbs. olive oil

1 onion chopped

1 pound ground beef or sausage

5 cloves garlic 

Add and bring to a boil:

4 c. chicken broth

1 c. water

1 14 oz can petite diced tomatoes

1 14oz can crushed tomatoes

2 1/2 Tbs tomato paste 

2 tsp basil

1/2 tsp oregano 

1/2 tsp thyme

salt and pepper to taste

Add when 30 mins from wanting to serve:

8 lasagna noodles broken into big pieces

Make cheese mixture:

1 1/4 c mozzarella cheese 

1/2 c Parmesan cheese

8 oz ricotta cheese

2 Tbs parsley 

Cook until pasta is soft

Top with cheese mixture

Enjoy!

Italian Sausage Tortellini Soup

1 package of Jimmy Dean natural sausage

4 pressed cloves of garlic

1 onion chopped

1/2 water

4 c. chicken bone broth

1/4 c. apple cider vinegar

1 16oz can tomato sauce

1 c. sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 Tbs. dried parsley

2 zucchini cut up

1 package of cheese tortellini

Brown sausage, onion and garlic

Add remaining ingredients except for zucchini and tortellini.

Simmer for about a 1/2 hour then add the pasta and zucchini. 

Finish cooking and top with fresh parmesan cheese. 

*For gluten free omit tortellini and add a can of kidney beans and more veggies. 

Navy Bean Soup

2 Tbs olive oil

4 cloves garlic

1 onion

2 c cut carrots

4 stalks celery

1 pound dry navy beans

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp paprika

1/2 tsp pepper

1 1/2 tsp salt

6 c chicken stock

Put navy beans into pot and boil for 10 mins.

 In another large pot sauté oil, garlic, onion. 

Add carrots, celery. 

Then add chicken stock and seasonings. 

Drain beans and add to soup mixture. 

Cover and simmer for 6-8 hours. 

NOTE: Can add diced ham or bacon 

Slow Cooker Quinoa Chicken Chili

1 cup of quinoa, rinsed

1 14 oz can of petite diced tomato

1 small can green chilies

1 can black beans-drained

1 can pinto beans-drained

1 can corn-drained

4 c. chicken stock

2 large chicken breast

1 tsp. garlic salt

1 tsp. cumin

1 tsp. crushed red pepper

(can reduce if worried about heat)

2 tsp. chili powder

Put all ingredients into a crock pot

 and cook on low for 6 hours. 

Can cook on high for 4 hours.

But with this I think slow and low is better. 

Top with sour cream or plain yogurt, cheese

avacado and cliantro.

Amazing flavor, healthy and easy!

Grandma Sue's Clam Chowder

1 c. finely chopped onion

1 c. diced celery

2 c. finely diced potatos

2 cans minced clams

3/4 c. butter

3/4 c. flour

1 quart half and half

1 1/2 tsp. salt

dash of pepper

2 Tbs. red wine vinegar

Drain juice form clams and pour juice over chopped vegtables in a large sauce pan. Add enough water to barely cover vegetables. Simmer with lid in pot on medium heat until tender. 

In another pan:

Melt butter and add flour. Slowly add cream stirring constantly. Add drained clams and vinegar into butter flour sauce. Mix together with vegetables and water(undrained). Season to taste with salt and pepper. Heat through. Serve with warm crusty bread!

Homemade Cream of Chicken Soup

4 c. chicken broth

1½ cups milk

¾ cup flour

 ½ tsp. onion powder

 ½ tsp. garlic powder

½ tsp. black pepper

 1 tsp. salt

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Ham Bone Soup

l pound navy beans-soaked overnight

1 meaty ham bone

1 small onion chopped

3 carrots chopped

1 c. cream

1/2 tsp dry mustard

1/8 tsp ginger powder

Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook for another 2-4 hours. Take bone out and shred remaining meat off the bone and add to soup.

Creamy Mexican Chowder

In a soup pan saute:

1 onion

2 cloves garlic

with some olive oil or butter

Add:

1 can pinto beans-drained

1 can black beans-rinsed

(can do 2 cans of one or the other)

1 can cream corn

1 can petite diced tomatoes

1 can green chilies

1 c. chicken broth

2 c. half and half

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. salt

pepper to taste

Can add some red pepper flakes

 for heat if you like.

Simmer for about an hour.

Add a 8 oz. of grated

 monteray jack cheese

and fresh cilantro.

Stir and serve!

 

Best Beef Stew

2 pounds stew meat

1/8 c. flour

2 tbs oil

1 onion chopped

3-4 large carrots chopped

4 potatoes chopped

2 celery stocks chopped

2 cloves garlic 

1/8 c worchester sauce 

1 can stewed tomatoes 

1 small can tomato sauce

4 c. beef broth

Salt and pepper to taste

Put flour salt and pepper in a large ziploc and add stew meat. Shake until all covered evenly. Then brown in hot oil. After brown on all sides add your veggies and sauté until cooked a bit. Then add the remaining ingredients. Everything needs to be covered in liquid so add water if needed. Bring to a boil and then reduce and let simmer for several hours. I like to transfer it all to a crockpot and cook all day on low. You want the meat to fall apart. Serve with crusty bread and enjoy!

Taco Ranch Soup

1 pound ground beef

1 onion chopped

1 can pinto beans

1 can black beans

1 can diced tomatoes

1 can green chilies

(Can use 1 can rotel instead of 

tomatos and green chilies)

1 can corn with juice

1 pkg spicy ranch dressing mix

(or regular)

1 pkg taco seasoning

*I usually add some water to consistency we like.  But should be a little thick.

Brown meat and onion. Add all the cans and seasonings. Simmer until ready to serve.

Top with cheese and sour cream. 

Vegetable Soup

1 onion
1c. celery
2c. carrots
1 zucchini or yellow squash
2c. green beans
1 clove garlic crushed
1 can petite diced tomatoes
2 cans/4c. beef broth
1c. water
1 1/2 c. uncooked pasta-shells
1 tbs. italian seasoning
salt and pepper

In a pot with olive oil
saute onion until clear
then add all the veggies
and cook for a bit.
Top with the rest of the ingredients
except pasta shells.
Bring to a boil and add shells.
Simmer for about 30 mins.
Then turn to low until ready to serve.

* You really can add any veggies you want.
I just use what is in the fridge.

White Chicken Chili

1 onion, chopped
1 clove of garlic, minced
1/4 c. flour
3 tbs. butter
1 c. half and half

2 c. milk

2 c. of chicken broth
3 cans white beans (navy, great northern) drained and rinsed
2 (4 oz) cans chopped green chilies
2 boneless skinless chicken breasts cooked and sliced into small pieces
1 c. grated Monterrey Jack cheese
2 tsp. Tabasco sauce or El pato
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream

Cook onion and garlic in olive oil. Make a roux by adding butter and whisking the 1/4 cup of flour in.

Add the liquid ingredients. Simmer 3 minutes or until thick.

Pour mixture into a crockpot or leave in your big pot then add the white beans, chilies, chicken, el pato sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste, cheese and sour cream. Garnish with cilantro.

Creamy Potato Soup

In a large pot:

1 onion chopped
4-5 large potatoes diced
2 carrots diced
1/2 red pepper chopped
1/2 yellow pepper chopped
Cover with water and cook until tender.

While veggies cook in another small pot:

1/4c butter
1/4c flour
1c 1/2 and 1/2
1c milk
2 tbs chicken bullion
1 tsp garlic salt
1/2 tsp pepper
1c sharp cheader cheese
Mix until thick and stir into tender veggies.

Tip: Mash cooked veggies just a little bit.

*You can add broccoli and any other veggie you like.
Just make it to your liking or what you have in your fridge.

*If doing in pressure cooker
cover veggies with water
and cook on high pressure for 5 mins.
Then drain some of the water off
mash a little bit
and add the milk mixture.
Leave on warm until ready to serve.

Tomato Bisque

1 #10 can of crushed tomatoes
1 quart of heavy cream
3 heaping tbs of chicken bullion
2 cloves crushed garlic
1 tbs sugar

Heat together and serve.
Aunt Jennifer gave me this recipe.
She uses it with all her catering.
I feel so lucky that she shares!
Enjoy!

Chicken Tortilla Soup

In a big pot

Saute:
2 tbs. olive oil
1 onion chopped
2 cloves garlic mashed
Add:
4c. chicken broth
2 chicken breasts cooked and shredded
1 can green chilies
1 can petite diced tomatoes
1 can black beans
1 can pinto beans
1 tsp chili powder
1 tbs el pato sauce
Stir and cook for a bit. In a bowl put chips some soup
and then top with whatever you like.
Cilantro, avocado, cheese, sour cream!
(sometimes I don't put the chicken in, it's still great)