chicken noodle soup and creamy chicken and wild rice soup, so it'll be on my soup short list for when I want a kid-pleasing meal. This would be a great soup to serve with a slice of pumpkin bread this fall.
Cheesy Chicken and Rice Soup
3 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
3 large carrots, peeled and chopped
2 tablespoons minced garlic
1 stick, 8 tablespoons, butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2, 32 oz cartons chicken broth or stock (may not use all)
8 oz medium cheddar cheese, grated (about 2 cups)
1/2 teaspoon hot sauce
2 teaspoons chicken bouillon
3 cups cooked and shredded chicken
3-4 cups cooked rice (I cooked 2 cups uncooked rice, which is about 4 cups cooked)
1/2 cup sour cream
1/2 cup cream, half and half, or fat free evaporated milk
salt and pepper to taste
Place oil in a large dutch oven/soup pot and heat over medium heat. When oil is hot add onion, celery, and carrots. Stir and cook for about 10 minutes or until vegetables are tender. Stir in garlic and cook for 1 minute. Remove from heat.
In another saucepan melt butter over medium heat. Slowly whisk in flour, salt, and pepper and cook for a minute until thick and bubbly. Slowly whisk in one 32 oz carton of chicken broth. Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes. Once thick, turn heat to low and add cheese, stirring until smooth. Add hot sauce. Add this cheese sauce to the large soup pot with the vegetables. Add chicken bouillon, shredded chicken, and rice. Add another 2 cups of chicken broth, sour cream, and cream. Stir to combine. Add more chicken broth as needed to get soup to desired consistency (I used an additional 2 cups of chicken broth). Heat through, then turn heat to low and simmer, stirring occasionally for 10-20 minutes. Serve with some shredded cheese on individual servings.
Tuesday, August 13, 2013
Wednesday, August 7, 2013
Easy Crock Pot Saucy Meatballs
2 lb frozen meatballs (I used Armor brand)
2 can cream of mushroom soup
1 packet brown gravy mix (can use low sodium)
1, 14.5 oz can low sodium chicken broth
Place meatballs in slow cooker. In a bowl mix together soups, gravy mix, and chicken broth, whisking to combine. Pour soup mixture over the meatballs in slow cooker. Cook on low 5-6 hours. Serve over mashed potatoes, rice, or egg noodles.
Thursday, August 1, 2013
Oreo Stuffed Chocolate Chip Cookies
2 sticks butter, softened
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon vanilla
3 1/2 cups all purpose flour (plus 1/4 cup for high altitude)
1 teaspoon kosher salt
1 teaspoon baking soda
1, 10 oz bag semi-sweet chocolate chips
12-24 Double Stuf Oreo Cookies
Preheat oven to 350. Line a large baking sheet with parchment paper or silicone liner (I used stoneware baking sheets, so I didn't use parchment or silicone liners).
Add the butter and sugars to the bowl of a stand mixer. Beat together until light and fluffy. Add eggs and vanilla, beating until well combined.
In a separate bowl combine flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients, then add the chocolate chips, beating until just combined.
With a large cookie scoop, take one scoop of dough and place it on top of an Oreo. Take another scoop of dough and place it on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed and is in the shape of a patty. Repeat with remaining dough and cookies.
Place the stuffed cookies onto prepared baking sheets about 2 inches apart. Bake for 11-17 minutes, until cookies are cooked through. Let cookies cool for at least 5 minutes before transferring to cooling racks.