Corn and Zucchini Chowder

Such yummy soup! It is still so hot here in Texas, but I am so ready for soup! Sorry family, we are eating soup even if it is nearly 100 degrees! I found this recipe here.

Corn and Zucchini Chowder
(about 6 servings)

1 T Butter
2 strips bacon, chopped
1 cup diced yellow onion
2 celery ribs, chopped (about 1/3 cup)
1 medium carrot, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 t dried thyme
2 medium russet potatoes (about 1 lb.) peele, and diced into 1/2-inch cubes
4 cups of water
1 bay leaf
4 ears of fresh corn, husk and silk removed and kernels cut from the cob (about 2 3/4 cup)
1 medium zucchini, diced into 1 inch cubes (about 1 1/2 cups)
1 cup half and half
salt and fresh ground pepper to taste
chopped fresh parsley, for garnish
cayenne pepper, to serve

In a large heavy bottomed pot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown. About 3-4 minutes.
Add onion, celery, carrots, garlic and thyme. Cook until veggies begin to soften, stirring multiple times.  About 5 minutes.
Add potatoes, water and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn.  Season with salt and pepper to taste, and simmer for an additional 8-12 minutes or until the veggies are completely tender.
Discard bay leaf and then transfer 2 cups of the soup to a blender or food processor. Puree until smooth. Stir the mixture back into the pot.  Add half and half and cook until heated through. Adjust seasonings and serve with fresh parsley and a sprinkle of cayenne pepper.

Creamy Chicken and Wild Rice Soup

I found this recipe on this blog and have patiently waited for 2 long HOT months to make it.  At the first sign of a cooling trend (a rainy day) I quickly pulled it out.  I think I have found my new favorite comfort food!  I made mine in the crockpot, so super easy and I just LOVE smelling something yummy cooking all day! So the next rainy day or just a comfort food kind of day give this a try! Here is what I did...

Creamy Chicken and Wild Rice Soup

(6-8 servings)

3 cans chicken broth (about 5 cups)

1-2 cups water

2 boneless, skinless chicken breasts (I used frozen)

1 package Rice-A-Roni long grain and wild rice

1 cup chopped carrots

1 cup chopped celery

1/2 cup flour

1/2 cup butter

2 cups half and half

salt and pepper to taste (I didn't use any salt)

Combine water, broth, chicken, veggies, and rice with seasoning packet in a crockpot.  Cook on low for 6 hours or high for 4 hours (until chicken is tender and easy to shred).  Take chicken out and shred and then add it back in.  In a sauce pan, over medium heat, melt butter and add flour (like making a roux).  Cook this, stirring constantly until bubbly.  Slowly whisk in the half and half.  Once this is smooth, add this mixture to the crockpot and cook for 15 more minutes.  Salt and pepper to taste.

* I have made this a few times since and I didn't have any Half and Half so I just used fat-free milk.  it turned out great and I think I liked it even better!  It was still creamy and thick just not as rich and maybe even a little healthier :)!

Chicken Enchilada Soup

We have been making this soup for years, so I don't remember where the recipe came from.  I do remember it being a copy cat recipe from Chili's (the restaurant) Chicken Enchilada Soup.  No matter how I got a hold of it, it has been a house favorite for quite some time!  It is just a fantastic soup and different then other mexican or tortilla soups I have had.  This one is just so perfectly delicious!  

Chicken Enchilada Soup

(8-10 servings)

1/4 cup vegetable oil

2 T chicken base

1 1/2 cup diced onions

1 t cumin

1 t chili powder

1 t minced garlic

1/4 t cayenne pepper (this will NOT make it spicy)

1 cup masa harina, corn flour (you can find this at any grocery store)

2 quarts water

1 cup crushed tomatoes

1/4 pound American cheese, cut into small cubes (I totally don't like this but it is amazing and creamy in this soup!)

2-3 chicken breasts, cooked and shredded

garnishes:

shredded cheddar cheese

tortilla chips 

avocado

homemade tortillas

In a large soup pot, heat oil.  Add onion, chicken base and spices.  Saute until the onions are soft, about 3-4 minutes.  In another container, combine 2 cups of the water with the masa harina, stirring until all lumps dissolve.  Add this to the sautéed onions, stirring constantly, and let it cook for 2-3 minutes once it starts to bubble, this will eliminate the raw flavor of the masa harina. Add the remaining water slowly, whisking as you go until the soup is smooth. Add the tomatoes, let the soup come to a boil, stirring occasionally.  Add cheese to the soup and stir to melt.  Add the chicken to the soup and stir to heat through.  Top with shredded cheese, crushed tortilla chips and fresh avocado!

Veggie Chowder

I found this recipe on this blog.  I was excited to try it, seeing as how my 6 year old keeps telling me he is vegetarian and doesn't even like chicken!  So, I LOVE finding soups that are full of good veggies and that he will eat!  This one did not disappoint and we will for sure be making it often.

Veggie Chowder
(6 servings)

2 T butter
1/2 cup chopped onion
1 cup chopped carrots
1 stalk celery, chopped
1 T minced garlic
4 cup chicken or vegetable broth
2 large potatoes, peeled and chopped (I used about 8 small red potatoes with the skin on)
1 1/2 T flour
1/2 cup water
2/3 cup milk
2 cups chopped fresh broccoli
2 heaping cups shredded cheddar cheese

Melt butter in a large soup pot.  Add the onions, carrots and celery and sauté over Medium heat until the veggies are tender.  Add the garlic and cook for another minute or two.  Add the broth and potatoes, bring to a boil and cook until the potatoes are tender.  Mix flour with water and add to the soup. Simmer until the soup is slightly thickened.  Add milk and broccoli and cook until the broccoli is just tender.  Stir in the cheese until melted and then serve immediately.

Tomato-Basil Parmesan Soup

I found this recipe on Pinterest.  It is a crockpot recipe but I just adapted it to stove top. I also changed it a bit to my liking.  I was so good!  A deep, rich, creamy tomato soup!  LOVE it!

Tomato-Basil Parmesan Soup
(4 servings)

1 (14 oz) can petite diced tomatoes
1-2 T extra-virgin olive oil
3 ribs celery, chopped
2 medium carrots, chopped
1 medium onion, diced
1/2 t dried oregano, or 1/2 T fresh
1/2 T dried basil, or 2 T fresh, chopped
3 cups chicken or vegetable broth
1 bay leaf
1/4 cup flour
1/4 cup butter
1/2 cup Parmesan cheese, freshly grated
1 cup half and half, warmed
salt and pepper to taste

In a heavy soup pot, saute celery, carrots and onion in olive oil until softened. Add tomatoes, oregano and basil and stir. Add 2 cups of the broth and the bay leaf.  Let this simmer until the veggies are cooked and soft.  Once they are soft, remove the bay leaf and puree with a submersion blender or in a food processor until smooth.  Return to the pot and in another pan prepare a roux.  Melt the butter in a small pan.  Add the flour and whisk for about 3-5 minutes.  Add the last cup of broth to the roux and then add it into the soup. Stir and add the grated Parmesan, warmed half and half, and salt and pepper to taste.  Let this simmer for a few minutes to combine the flavors.  Serve with a little more Parmesan sprinkled over the top!  Would be great served with grilled cheese or these croutons!

Lasagna Soup

I am a HUGE soup fan, so when I came across this recipe I was more than a little excited!  Talk about comfort food at its finest!  I think this is my new favorite soup! I love all of the different flavors, and the way they blend together.  There is so much going on in this soup, I had to have 2 bowls just to take it all in.  
(Ok, so that was just my justification!)  If you only try one new recipe this week, make this soup!! We served it with some fresh crusty bread, heaven, people, pure heaven!

Lasagna Soup
(serves 8)

for the soup:
1 pound Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 t dried oregano
1/4 t crushed red pepper flakes
2 T tomato paste
1 (28 oz) can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz mafalda pasta (these look like little lasagna noodles, but more curly)
1/2 cup finely chopped fresh basil
salt and fresh ground paper, to taste (I didn't need any salt in mine)

for the cheesy yum:
8 oz ricotta cheese
1/2 cup fresh grated Parmesan cheese
1/4 t salt
pinch of fresh ground pepper

2 cups shredded mozzarella cheese

Brown sausage in a large soup pot over medium heat, breaking it up as it cooks.  Drain off extra grease.  Add onions and cook until they are softened.  Add garlic, oregano and red pepper flakes and stir to combine. Add tomato paste and stir well to incorporate.  Cook for 3 to 4 minutes until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock.  Stir to combine.  Bring to a boil and then reduce heat and let simmer for 30 minutes.  Add uncooked pasta and cook until al dente.  Do not over cook or let soup simmer for a long period of time or the pasta will be mush.  Stir in basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheesy yum.  In a small bowl combine ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of cheesy yum in the bottom of each soup bowl, top with some grated mozzarella. Ladle the hot soup over the cheese.

Broccoli Cheese Soup

We are having a blizzard warning here! So, what better to hunker down to than a big bowl of comfort food. This soup tops that list for me especially when you serve it with a big slice of crusty bread or in a bread bowl. When I saw this recipe over at My Kitchen Cafe, I just knew I would love it!

Broccoli Cheese Soup

(4 servings)

1 can chicken broth, about 1 3/4 cup

1 small onion, chopped

1/3 cup flour

1/4 cup butter

pepper to taste

2 cups milk

1 1/2 cups shredded cheddar cheese

1/2 cup shredded Swiss cheese

2 1/2 -3 cups broccoli, chopped and lightly steamed

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan until onions are tender. (I think next time I will just saute them in the butter.) In a separate pot melt butter and add flour and pepper. Cook together for a couple of minutes, stirring so it doesn't burn and then whisk in the milk. Stir and heat together over medium-high heat until the soup starts to thicken. Next, add the chicken broth and continue to stir until blended. Add the cheese and broccoli and stir until the cheese is melted. Serve immediately.

Quinoa and Vegetable Stew with Chicken

I found this recipe over at Picky Palate. I absolutely LOVE soup (have I mentioned this before?) and am always looking for new recipes to try. I love this soup. And next time I am going to make it without the chicken, it was not necessary to me. The Quinoa has a lot of protein in it so you don't even need the chicken if you don't want it.

Quinoa and Vegetable Stew with Chicken

(8-10 servings)

2 T olive oil

1 large onion, chopped

4 stalks of celery, chopped

4 large carrots, sliced

2 cups sweet peppers, chopped

1 large zucchini, quartered and sliced

64 oz chicken or vegetable broth

1-15 oz can petite diced tomatoes

5 Yukon Gold potatoes, scrubbed and cubed into one inch pieces

3 cups cooked Quinoa

4 skinless, boneless chicken breasts, cooked and shredded (I used my fav Rotisserie chicken from Sam's)

2 T Dijon Mustard

1 T hot sauce

1 cup fresh parsley, chopped

Kosher salt, fresh cracked pepper and garlic salt with parsley to taste

Heat oil in a large pot over medium heat. Saute Onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes and potatoes. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10 minutes. Reduce heat to low and add quinoa, chicken, mustard, hot sauce, salt, pepper, and garlic salt to taste. Stir in fresh parsley and simmer until ready to serve.

Sausage and Kale Soup

I found this recipe at Martha Stewart.com. It was quick and hearty, the perfect thing for a cold snowy day. It has a great almost creamy broth without the cream/milk. Serve it with some crusty bread and there is nothing better for a week night meal.

Sausage and Kale Soup

(4 servings)

1 T olive oil

1 onion, diced

2 cloves garlic, minced

1/4 t crushed red-pepper flakes

5 medium potatoes (1 1/2 pounds), cut into 1/2 inch chunks

3 cans low-sodium chicken broth

1 bunch kale, stemmed and shredded

12 ounces chicken sausage, cut into 1/2-inch half moons (We browned these in a pan before adding to the soup)

In a large pot, heat oil over medium. Add onion and cook until soft (about 1-2 minutes). Add garlic and red pepper flakes; cook until fragrant. Add the potatoes and broth and bring to a boil. Reduce heat. Simmer until the potatoes are tender, 10-15 minutes.

In a blender, puree half the soup. Return to the pot and add kale and sausage. Simmer until the kale is wilted about 10-15 minutes.

Chicken and Dumpling Soup

I was in desperate need of comfort food this week. The snow has set in, my kids are sick and my husband is working too much. So what do I do? I cook, it makes me feel better. I found this recipe at My Kitchen Cafe. I have decided I would be lost without it. The blog not the recipe. Well, maybe the recipe too.

Chicken and Dumpling Soup

(6 servings)

4 cups chicken broth

4 cups water

2-3 chicken breasts (I used a rotisserie chicken)

1 1/2 T olive oil

1 onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 1/2 t salt

1 t dried thyme (I used 1 sprig of fresh)

1/4 t pepper

1/2 cup frozen peas

1 1/4 cups flour, divided

2 t baking powder

1/2 t salt

1/4 t dried thyme (I used fresh, about 1/2 t)

1/2 cup sour cream

1/2 cup milk

1 T vegetable oil

In a large pot, boil the chicken in the broth and water until the chicken is cooked through (about 15 minutes). Remove the chicken and shred. Keep the reserved broth warm on the stove. (I used a rotisserie chicken and skipped this step. I sauteed the veggies in a soup pot and added the water and broth.)

While the chicken cooks, saute the veggies in the olive oil for 6-7 minutes, or until tender. Add the veggies to the broth along with the thyme (I put in the whole sprig), salt and pepper and bring to a simmer.

In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour until smooth. While whisking, slowly add this to the vegetables and broth until combine. Add the peas and the shredded chicken and stir.

For the dumplings, stir together the dry ingredients in a medium bowl. In a small bowl mix together the sour cream, milk and oil. Add the wet to the dry and mix until just combined, DO NOT over mix.

Heat the soup to boiling and drop teaspoonful amounts of dumpling dough into the boiling soup. The dumplings should be small, they expand as they cook. Cover the entire surface of the soup in a single layer of dumplings. Reduce the soup to a simmer. Cover the soup and let the dumplings cook for 15 minutes. DO NOT lift the lid while they cook.

Once the dumplings have cooked, remove the lid and stir gently to break the dumplings apart. Serve.

Kale and Roasted Vegetable Soup

I absolutely L.O.V.E. this soup! I stumbled across this recipe at Simply Recipes. Ok, I am a huge soup fan, but I tend to like soups that have some sort of meat in them. However, my 5 year old told me the other day that he HATES meat and would only eat dinner if it did not have beef or chicken in it. So I decided to find a vegetable soup that I could make that used some of our winter vegetables from our garden. Well, if I had recipes that were this tasty that didn't have meat, I could totally be vegetarian! So make your self some crusty bread and get to work on this surprisingly delicious soup! (Don't let the kale scare you, it is so wonderful and very mild in this soup!)

Kale and Roasted Vegetable Soup

(6 servings)

3 medium carrots, peeled and quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges

1/2 small butternut squash, peeled, seeded, and cut lengthwise in 1/2 inch thick wedges

6 whole cloves garlic

1 T olive oil

6 cups or more of vegetable broth

4 cups finely chopped kale

3 large sprigs of fresh thyme

1 bay leaf

1-15 oz can of great northern beans (I used white kidney beans, it is what I had on hand)

Preheat oven to 400 (reduce by 25 degrees if using a convection oven). Brush a rimmed baking sheet with olive oil. Arrange carrots, squash, tomatoes, onion and garlic on the sheet. Drizzle with more olive oil. Sprinkle with salt and pepper, and toss to coat. Roast the vegetables until they are browned and tender, stirring occasionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic and place in a food processor with tomatoes and onion. Puree until almost smooth. Pour 1/2 cup vegetable broth onto the baking sheet and scrap up any browned bits. Transfer both the broth and the puree to a large pot. Add 5 1/2 cups broth, kale, thyme, and bay leaf to the pot. Bring to a boil, reduce heat. Simmer uncovered until the kale is tender, about 30 minutes.

Add the carrots, squash and beans to the soup. Simmer another few minutes to blend flavors, adding more broth to thin soup, if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Serve hot with crusty bread.

This soup can be made a day ahead.

Lentil and Squash Soup

My Mother-In-Law told me about this lovely soup book call Love Soup by Anna Thomas. And since I do LOVE SOUP and since my Mother-In-Law is the Goddess of soup making, I knew I couldn't go wrong. This was my first soup that I made from this book and it was fantastic! The book is totally vegetarian, which I love, even though I am NOT vegetarian. It is just so nice to have a few recipes that DON'T call for meat. I topped it with these croutons and a dollop of sour cream, YUM! But really you could garnish it with so much!

Lentil and Squash Soup

(6-8 servings)

1 generous cup of lentils

1 1/2 t sea salt or kosher salt

1 small butternut squash (about 1 1/2 pounds)

2 medium yellow onions, chopped (I used 1 large)

1 1/2 T olive oil

1 small yam or sweet potato

2 T minced fresh ginger

1/2 T ground cumin

1 t turmeric

1/4 t red pepper flakes (more , if you want it to have a big kick)

4-5 cups vegetable broth (if using canned, dilute with 1 cup water)

2-3 T fresh lemon juice

optional garnishes

olive oil

salsa

sour cream

croutons

grated cheese

(I used homemade croutons and sour cream, and LOVED it)

Preheat oven to 375.

Rinse lentils and combine them in a soup pot with 4 cups of water and 1 t salt. Bring to a boil, lower the heat and let simmer for about 20 minutes, skimming off any foam that rises to the top.

While the lentils simmer, cut the butternut squash in half, remove the seeds, and place cut side down on a baking sheet. Roast the squash in the oven for 45 minutes, or until soft. While the squash is roasting, saute the onion in the olive oil with a big pinch of salt, over medium heat, stirring often, until they are soft and golden (about 20 minutes). Peel and dice the yam.

When the lentils are just tender, add the sauteed onion, diced yam, minced ginger, cumin, turmeric, red pepper flakes, and 4 cups of vegetable broth. Simmer everything together, covered, for another 25 minutes. As soon as the squash is ready, scoop it out of its skin and add it to the soup. Cook until everything is soft. You can add more broth if the soup seems to thick. Puree the soup in batches in the blender or with an immersion blender. Return the soup to the pot and add lemon juice to taste. Adjust the seasonings, if needed. Ladle into bowls and garnish as you like.

Tortilla Soup

From the Sister's Cafe, of course! I love how fresh and wonderful this soup is. If you are going to do soup in warmer weather, It just has to be super fresh and not creamy. This totally works in my book. I changed a couple of things, so here is my version...

Tortilla Soup

1 T olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can pinto beans, rinsed

2 cans chicken broth

1 can corn, drained

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies until tender. Add the chicken and spices. Add tomatoes, beans, corn and fresh cilantro. Add the broth. Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado
Sour cream
cheddar cheese, shredded

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl.

Chicken and Cream Cheese Soup

I found this recipe on The Sister's Cafe, and WOW is it so good! I used a rotisseri chicken from Sam's Club and it made this meal so incredibly easy. I love it when I can have dinner done in 30 minutes. I also love this recipe because I always have the indredients on hand. I made these cheddar and garlic biscuits to go with it, perfect!

Chicken and Cream Cheese Soup

1 lb chicken (breasts or combination)

1 onion, diced

1-2 Tb butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small (I used red potatoes)
4 cubes chicken bouillon, or chicken base

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred. (or use a rotisserie chicken)

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of water or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Tuscan Lentil Soup

This recipe comes from the Sister's Cafe, and like so many of their recipes it is wonderful! Pair it with Garlic Ranch Breadsticks and you really can't go wrong. Here is the recipe...

Tuscan Lentil Soup

Tuscan Lentil Soup

1 pound small French green lentils, rinsed

7 cups vegetable broth (I use chicken broth)

1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Butternut Squash and Corn Chowder

I found this recipe on Easy As A Menu. This soup is amazing!! My husband grew Butternut Squash in our garden this year so we have been looking for a good soup recipe to use them. This is definitely a keeper! I made Artisan Bread to go with it and it was heaven! Make this soup as soon as you can!

Butternut Squash and Corn chowder

2 T vegetable oil
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 5 cups)
1 medium onion, chopped
10 oz frozen corn, thawed
1 1/2 t curry powder
coarse salt and pepper
2 cans (14.5 oz each) vegetable broth
1/2 cup heavy cream

In a large heavy pot, heat oil over med-high heat. Add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder and cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half of the soup until smooth. Return to pot and stir in cream. Heat through but do NOT let it boil.

Chicken Stew over Biscuits

We recently went to Mackinaw Island to see the Fall colors and get out of town for a few days. It was as beautiful as ever, even though it was in the 40's. We stopped for lunch at a little place along Main Street and my husband had turkey stew over biscuits, it was Amazing! So after spending a week with a cold and in desperate need of comfort food, I decided to recreate that delicious meal. This biscuit recipe I got off the Sister's Cafe and I LOVE them! The sister's and the biscuits ;) !

Chicken Stew over Biscuits

1 rotisserie chicken (I got mine at Sam's club, the kind that is already cooked)
1/4 cup butter
1/4 cup flour
5 cups chicken broth
1/4 cup chopped onion
1 stock of celery, chopped
4 small red potatoes, sliced
4 oz mushrooms sliced
1/2 cup peas
fresh thyme
flat leaf parsley
1 bay leaf
salt and pepper to taste

Remove skin from chicken and shred meat. Melt butter in pan and saute veggies until tender. I just used whatever veggies I had in my fridge or garden. Add flour and cook for about 1 minute. Add chicken broth, about half the shredded chicken (save the rest for something else), a sprig of fresh thyme and the bay leaf. I let this simmer while I made the biscuits, about half an hour. Right before serving chop and add the parsley, salt(if needed), and pepper. Place a biscuit in the bowl and top with the stew.

Biscuits
(Sister's Cafe)

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk (I used milk and added lemon juice and let it sit for a few minutes)
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. (I didn't chill mine and it worked fine)
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Sausage and Lentil Soup

My very favorite sausage and lentil soup is at Carrabbas. At a time that I lived no where near a Carrabas, I searched high and low for a recipe that was even close to how delish their soup is. After many attempts, I finally came across this. It isn't the same but it is close! I loved this with the artisan bread below.

Sausage and Lentil soup
(This makes a ton, enough to serve about 10, I would guess)

1 lb. Italian sausage
1 large onion, chopped
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth, we always add about 2 more
2-14.5 oz cans petite diced canned tomatoes, undrained
2 cloves garlic, minced
1 t salt
2 cups dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, and thyme to taste (dried or fresh)

Brown sausage, drain grease. Combine all the ingredients in a large pot and bring to a boil. Simmer for 1 hour or until lentils are tender. Add more chicken broth or water to desired consistency. Sprinkle with Parmesan cheese.

Baked Potato Soup

This has been a favorite of mine for years now. It tastes just like a big baked potato with all the fixins'. Talk about comfort food! It is so quick to throw together, the only thing that takes time is baking the potatoes. We like this with crusty french bread, but it is also great in a bread bowl.

Baked Potato Soup

2 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 heaping T chicken bouillon or base
1 cup shredded cheddar cheese, plus more for garnishing
3/4 t pepper
3/4 t salt
8 oz sour cream
2 green onions, chopped
crumbled bacon, optional

Bake potatoes at 400 for 1 hour. When cool, cut into small cubes and set aside. In a large pot, melt butter and add flour. Mix well, then add milk and bring to a boil. Stir until it thickens. Add bouillon, salt, and pepper. Then add cheese and potatoes. A few minutes before serving add sour cream. Garnish with more cheese, green onion and bacon.

Chicken and Corn Chowder with Sweet Potatoes

I love to food blog hop and came across this recipe on My Kitchen Cafe. It is so good! I love the sweet potatoes in it. Put this with some fresh French Bread and there is nothing better for a cold wintery day!

Chicken and Corn Chowder with Sweet Potatoes

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.