Italian Meatball Soup

 

1 tbsp Avocado Oil

1 medium Onion , diced

3 cloves Garlic , minced

1/2 tsp Oregano

1/2 tsp Basil, dried

1/2 tsp Parsley

1/4 tsp Salt

1/8 tsp Onion Powder

1/8 tsp Garlic Powder

2 cans Fire-roasted Diced Tomatoes

4 cups Chicken Broth

2 pounds Frozen Meatballs

Heat the oil in a large stockpot on medium. Add the onion and garlic and cook until the onion is translucent.

Add everything else to the pot. Raise the temperature to high and bring the soup to a boil, then reduce the heat to medium and simmer until the meatballs are heated through.

Chicken Piccata (Creamy Lemon Parmesan)

4 large Boneless Skinless Chicken Breasts

2 tbsp Flour (all-purpose)

2 tbsp fresh Parmesan Cheese, finely grated

1 tsp Salt

1/4 tsp Black Pepper

1 tbsp Olive Oil

2 tsp Butter

2 tbsp Garlic, minced

1 can Chicken Broth

1/2 cup Milk

1/3 cup fresh Parmesan Cheese, finely grated

4 tbsp Black Olives, sliced thin

1 tsp Cornstarch

1 tbsp Water

3 tbsp Lemon Juice

1 tbsp Parsley

1) Lightly spray pan/skillet with a light coating of Pam and heat over medium-high heat. In a shallow bowl, combine the flour and 2 tbsp Parmesan cheese. Season the chicken with salt and pepper. Dredge in the flour mixture. Shake off excess and set aside.

2) Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter is melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

3) Add the garlic to the oil in the pan (add a little more oil if needed) and fry until fragrant (about 1 minute). Reduce head to low-medium heat, add the broth and milk. Bring the sauce to a boil; season with salt and pepper to your taste; add in the Parmesan cheese and 2 tbsp olives and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and combine into the sauce. It will begin to thicken immediately.)

4) Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra mushrooms to garnish, add lemon slices and parsley.

Broccoli Cheese Soup

2 sticks Butter

4 to 5 Green Onions, chopped

1 cup Flour (all-purpose)

4 cups Milk

2 rolls Garlic Cheese, chunked

1 lb Mild Mexican Velveeta, chunked

4 boxes Frozen Chopped Broccoli

4 cans Chicken Broth (or 7 cups)

Cook frozen broccoli according to package directions; drain. Saute green onions in melted butter. Add flour. Cook about 1 minute until smooth. Add milk slowly. Add cheeses. Cook and stir until melted. Add cooked broccoli and chicken broth until desired consistency is reached. Heat thoroughly.

Recipe can be cut in half.

Garlic Parmesan Cream Sauce

1/4 cup Butter

4 cloves Garlic

2 tbsp Flour (all-purpose)

1 cup Chicken Broth
1 cup fresh spinach, roughly chopped

1 tsp Thyme

1/2 tsp Fresh Basil

1/2 cup Half and Half

1/2 cup Parmesan Cheese, grated

HINT: Get all your ingredients together and measure before you start the sauce. It moves quick!

Melt butter in a skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Add spinach and let cook for a few minutes.

Stir in Half and Half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper to taste.

(We have eaten this over baked chicken, Crispy Baked Eggplant, roasted potatoes, or toast. We have made it with crawfish, shrimp, or crab meat cooked in. Lots of delicious possibilities.)

Turkey Tetrazzini

1 lb Spaghetti

1/2 cup (1 stick) Butter

1/2 cup Flour (all-purpose)

3 cups Chicken Broth

2 cups Milk

1 2/3 cups Parmesan Cheese

4 cups Turkey cooked and chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

3.Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

4. Mix chicken broth mixture  with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Cheesy Broccoli Rice Chicken Casserole

The last week or so I have been wanting a casserole that had chicken, rice, and broccoli in it. But I couldn't find what I wanted. I found this recipe, but it didn't have chicken. Then I found this one; but I didn't want the crackers on top. So I decided to take the ideas from both of these recipes and make my own up as I went along!

Ingredients: 

For Broccoli - 

1 head of broccolii

2 Tbsp butter

2 cloves of minced garlic

salt and pepper

Other Ingredients - 

12 oz chicken breast, or 1 large chicken breast, cooked and shredded

2 cups uncooked instant brown rice (I used minute brown rice but you can use white rice)

1 3/4 cups chicken broth (I used the chicken broth from cooking the chicken, however you can just use water to make the rice)

4 Tbsp butter

4 cloves of garlic, minced

1/4 cup All-Purpose Flour

2 cups of milk

1-2 tsp Dijon mustard (I used squeezed the bottle one good time)

1/3-1/2 cup shredded Parmesan cheese, I used fresh grated but you don't have to use fresh

2 cups shredded cheddar cheese

Salt and pepper

Because I can never make good broccoli on the stove top, I looked to the internet for a way to try it in the microwave and found this one from Taste of Home; I didn't completely follow it... Yes, I am not a complete recipe follower! I just used the broccoli, butter, garlic, salt and pepper I listed above, covered and ran it for 4 minutes. Super easy and yummy too!

After the broccoli was done in the microwave I cooked the rice in the microwave for 9 minutes. I decided to use the chicken broth from when I cooked the chicken, because everyone knows rice cooked in chicken broth is way better than rice cooked in water!!

While the microwave was doing its part to cook dinner I started making the cheese sauce. Sauté garlic and butter. Add flour and whisk it together. Slowly add milk... note... slowly! Add mustard, salt, and pepper. Turn off heat and add cheese. Then your cheese sauce is done! 

In the dish I cooked the broccoli in I added the shredded chicken, cooked rice, and stirred it all together.

Add the cheese sauce to the mix and stir it up good! Top with cheese. I baked it at 350 for 10 minutes... Basically until the cheese was all melted.

Serve and enjoy... And yes, I might have had a second helping!!

Cheesy Broccoli Potato Soup

Cheesy Broccoli Potato Soup

I found the idea for this soup from this post here. While I used her general suggestions for the ingredients I changed how much I used of what!

Ingredients - 

2 Tablespoons or more of butter (I ended up using more butter, it just varies on how much onions, celery, and carrots you use)

1 chopped onion

1 handful finely chopped carrot (I used a good handful of baby carrots and chopped them up)

2-3 celery stick, finely chopped (I like celery in my soups... But feel free to add less)

1 Tablespoon minced garlic (I have a jar of pre-minced and just got a large spoonful out... You can never have too much garlic)

4 cups chicken broth (This time I used 4 chicken bullion cubes to make the 4 cups, the second time I made it I used homemade broth)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli (I didn't measure this... Just filled the bowl, chopped up, and went with it!)

2 cups or more shredded cheddar cheese (if you like it cheesy add more...)

Chop up the celery, onions, and carrots. Melt butter in pot.

Saute onions, celery, and carrots in butter. I ended up adding extra butter because of the amount of veggies I was sauteing.

Add garlic and cook for another minute or two.

Add chicken broth...

And potatoes. Cook until potatoes are tender.

Meanwhile, mix the flour and water together.

After potatoes are tender, add the flour water mix and allow soup to thicken slightly.

Add milk... 

And Broccoli...

Cook until Broccoli is tender!

Add cheese and stir up. I turned the heat off before adding the cheese... It is hot enough to melt the cheese without needing anymore heat.

Serve up! You can top with sour cream or even bacon or eat just how it is... Enjoy!

Corn Chowder - From Southern Plate Cookbook

Corn Chowder

A recipe from the Southern Plate Cookbook

The Players

2 tablespoons margarine

1 medium onion, chopped

1 medium green bell pepper, chopped

One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)

2 large red potatoes, cubed

1 jalapeño pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon paprika

1/4 - 1/2 teaspoon crushed red pepper flakes

3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)

4 green onions, chopped (I didn't use the green onions)

3 cups milk

1/2 cup all-purpose flour

melt the margarine over medium heat

 

Add onions and bell pepper and sauté until tender.

Trip: Freeze leftover chicken broth in ice cubes for easy access in later recipes!

Add the broth

Add the potatoes

 Bring to a boil, then reduce heat, cover, and simmer for 15 minute

 

Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes.

Add the corn, green onions, and 2 1/2 cups of the milk. 

Bring to a boil.

Combine the flour and remaining 1/2 cup of milk

Mix Well!

Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Ready to eat!

Corn Chowder - Instructions

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Chicken and Dumplings - From Southern Plates

This recipe is from my Southern Plates Cookbook.

Chicken and Dumplings pg 244

You can also find the recipe here on her website

Ingredients

• 3 or 4 chicken breasts
• 32 oz Chicken Broth (feel free to use water with bouillon cubes added) I used the chicken broth from cooking the chicken and froze the extra broth for later use!
• 1 can cream of chicken soup
• 1-10 count can Pilsbury layers biscuits
• salt and pepper to taste
• flour

Cook chicken breasts in approx. 4 c. of water (I added enough water to cover the chicken and a little) until fork tender, about 45 minutes. I then shredded my chicken with my mixer!

Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.

Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added.

Add shredded chicken and turn on low until ready to serve. (I added the chicken before the dumplings based off the recipe in the cookbook, although, I think this is a typo because it tells you to add the chicken before the dumplings and after.)

VERDICT - Oh my goodness good! We ate almost the whole pot in one sitting! Only thing I would do differently is more dumplings or less chicken. I used 3 very large chicken breast and it was right at too much chicken for my taste. Although the cookbook says it is 8 servings I would say it is more like 4. Also, if you were making this for more than 4 people you would need to double the recipe at least on the dumplings and liquids.

Posted by:Heather

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Egg Drop Soup

Egg Drop Soup

4 cans chicken broth
3 tbsp cornstarch
1/2 tsp sugar
1 tsp salt
1/4 tsp black pepper
2 eggs, beaten

1. Heat broth to boiling point in a large sauce pan.

2. Meanwhile, in a small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. Stir in sugar, salt, and pepper.

3. Into hot broth, slowly stir cornstarch mixture. Heat to boiling point stirring constantly.

4. Reduce heat, add eggs, a small amount at a time, stirring to separate them into shreds.

5. Remove from heat. Serve at once.