Tortellini Chicken Noodle Soup

I've seen this soup all over Pinterest and I can tell you why - it's great! The tortellini ends up tasting a lot like dumplings. Everyone in my family had seconds and raved about how yummy it was. I got the recipe from Cooking Classy and modified it slightly, but I think there are a lot of different blogs with similar recipes. I served it with the Perfect Dinner Rolls recipe I posted last week and it was a great dinner.

Tortellini Chicken Noodle Soup

3 tablespoons butter
1 1/2 cups chopped carrots, about 5 medium carrots
1 cup chopped celery, about 3 stalks
1 cup chopped onion
4 teaspoons minced garlic
2, 1 quart boxes chicken stock
1 1/2 teaspoons Italian seasoning
1 teaspoon dried parsley
2 teaspoons chicken bouillon
19 oz frozen cheese tortellini
3 cups cooked and chopped chicken (I used rotisserie chicken)
salt and pepper to taste
2-3 tablespoons Ultra Gel (or you can use cornstarch mixed with a little water), optional

In a large soup pot melt the butter. Saute carrots, celery, and onion in the melted butter until tender, about 4-5 minutes. Add garlic and cook another minute. Add chicken stock, Italian seasoning, parsley, bouillon, tortellini, and chopped chicken. Bring to a boil and  cook until tortellini is cooked through. Add Ultra Gel or cornstarch just to thicken up the broth a little bit (totally optional). Season with salt and pepper to taste.

Chicken Pot Pie Soup

Here's another lovely soup recipe. We really love soup around here and usually have it once a week with homemade rolls or bread. It is definitely one of my kids' favorite dinners. This soup was ranked right up there with chicken noodle and corn chowder so it was a hit. It tastes so much like chicken pot pie filling in soup form. I served it with some wheat rolls and it was seriously delicious.

Chicken Pot Pie Soup

3 tablespoons butter
1 cup chopped onion
3 stalks celery
2 large carrots, chopped
1 tablespoon minced garlic
4 cans or about 7 cups chicken broth, divided
3-4 cups chopped cooked chicken
1 large potato, peeled & small dice
1 can corn, drained
1 cup frozen peas
1 cup frozen green beans
1/2 cup butter
1/2 cup flour
2 cups heavy cream
1/2 teaspoon salt
2 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/2 teaspoon Mrs. Dash
pepper to taste

In a large soup pot melt 3 tablespoons butter. Saute onions, celery, and carrots until cooked, about 5 minutes. Add garlic and cook another minute. Add 2 cans chicken broth, chicken, potatoes, and vegetables and bring to a boil. Turn down heat to medium and cover and boil 10 minutes or until potatoes are tender.

In another saucepan melt 1/2 cup butter, add flour and cook, whisking for a minute. Add heavy cream and 1 can chicken broth and whisk and cook until smooth and thickened. Just before it begins to boil add to the soup pot and stir. Thin the soup to desired consistency with the last can of chicken broth. Season with salt, chicken bouillon, onion powder, Mrs. Dash, and pepper to taste.

Zuppa's Garden Chowder

I love Zuppa's! Sadly, we don't live near a Zuppa's so I have to make my own copy-cat recipes and I think this recipe is pretty darn close to their garden chowder. My kids all love that soup at Zuppa's and they love this one just as much (even though it has zucchini in it - go figure). It is creamy and full of veggies. SO good! It's very much a summery soup. I served it with shredded cheddar on top and homemade bread on the side and it was a hit. I think my kids wish I would have also made chocolte covered strawberries to serve with it like Zuppa's - maybe next time!

Zuppa's Garden Chowder {Copy Cat}

2 tablespoons oil (avocado, olive, or vegetable oil)

3 small zucchini, diced

2 large tomatoes, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, diced

1 can corn, drained

3 cloves garlic, minced

4 cups chicken stock

6 cups whole milk, divided

½ cup butter

½ cup flour

3 teaspoons chicken bouillon powder

1 teaspoon salt, plus more to taste

1 teaspoon oregano

1 teaspoon Italian seasoning

½ teaspoon ground black pepper, or to taste

½ teaspoon onion salt

¼ teaspoon cayenne pepper

1 cup grated parmesan cheese

¼ cup fresh finely chopped parsley (or you can use 2 teaspoons freeze dried/dried)

Heat oil in a large stock pot. Add the diced zucchini, tomatoes, bell peppers, onion, and drained corn. Cook, stirring, until most of the liquid has evaporated and the veggies are just starting to caramelize a little. Add the garlic and cook another minute. Add the 4 cups of chicken stock and 2 cups of the whole milk. Bring to a boil, turn down heat and simmer.

Meanwhile, melt butter in a saucepan. Add flour, whisk and cook for 1-2 minutes. Slowly whisk in the remaining 4 cups of whole milk. Bring to just a simmer, whisking constantly. Stir this mixture into the large stock pot of soup and bring back to a simmer.

Season soup with chicken bouillon, salt, oregano, Italian seasoning, black pepper, onion salt, and cayenne. Stir well. Add the parmesan and chopped parsley. Season to taste with more salt and pepper. Allow to cook and simmer, stirring occasionally, for another 10 minutes. Serve with more grated parmesan or shredded cheddar sprinkled on individual servings if desired.    

Crock Pot Creamy Chicken Tomato Basil Soup

I have a lot of tomato basil soup recipes on my blog and they are all just a little different, but all also wonderful and delicious in their own ways. This one is a chicken tomato basil soup and its also a crockpot recipe. I love crockpot soups. It just makes it so easy. This recipe if from Jamie Cooks It Up. I changed it just a little, served it with some french bread, and my family loved it. Thanks for another great recipe Jamie!

Crock Pot Creamy Chicken Tomato Basil Soup

4, 14 oz cans Italian stewed tomatoes
2 cups chicken broth
1 1/2 tablespoons dried basil
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/4 teaspoon onion powder
1/8 teaspoon red pepper flakes
3 chicken breasts (frozen is fine)
2 tablespoons cornstarch
1 cup cream
1/2 cup grated Parmesan
salt and pepper to taste

Pour the 4 cans of stewed tomatoes into the slow cooker. Using an immersion blender, blend until smooth (or you can blend the stewed tomatoes in a blender and then add to slow cooker). Add 2 cups of chicken broth. Add basil, thyme, oregano, garlic powder, salt, pepper, sugar, onion powder, and red pepper flakes. Add in the chicken breasts (I used frozen), cover, and cook on low for 7 hours. When chicken has cooked through, place on a plate and shred with two forks. Place back in crockpot. in a measuring cup, combine the cup of cream and cornstarch, stirring until smooth. Pour this mixture into the crockpot and stir well. Add in grated Parmesan and cook on high for about 20 minutes or until soup has thickened slightly. Season with salt and pepper to taste and serve with grated Parmesan on individual servings.

Corn Chowder

I'm posting this recipe again because I've updated it and I like it even better now. It is the perfect corn chowder, to me anyway. I took out the carrots and added more celery. I also added more bacon and if you want even more bacon flavor, follow the cooking note at the bottom of the recipe. I also changed the method, cooking the veggies first in butter, which I think is the key to a really good soup. This is my oldest daughter's favorite soup and she requests it all the time, even in the middle of summer! It's just that good. I hope you like it too!

Corn Chowder

3 tablespoons butter
8 slices bacon, cooked and cut up into small pieces**
1 small finely chopped onion, about 3/4 cup
3 stalks celery, diced (include some of the leaves from center of celery bunch)
1 clove garlic, minced
6 cups chicken stock or broth, divided
2 large russet potatoes, peeled and diced
3 cups frozen corn
1/2 cup butter
1/2 cup flour
2 cups half and half
1 can creamed corn
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon cayenne
ground black pepper, to taste
milk as needed to thin soup

In a large soup pot melt 3 tablespoons butter. Add onion, celery, and bacon pieces and saute until vegetables are softened. Add garlic and cook another minute. Pour in 4 cups of chicken stock. Add potatoes and corn. Bring to a boil, then turn down heat to medium and boil for about 15 minutes or until potatoes are cooked through, stirring occasionally.

In a saucepan melt 1/2 cup butter, add flour and cook, whisking, for about 2 minutes. Add half and half slowly, whisking, and cook until thickened and just starting to bubble. Pour this white sauce mixture into the soup pot. Add can of creamed corn, remaining 2 cups of chicken stock, salt, onion powder, cayenne, pepper. Bring to a boil and heat through. Thin as needed with milk. Season again with salt and pepper and serve.

**As a note: If you want this soup to have even deeper bacon flavor, which makes it fabulous, use 8 strips of uncooked bacon at the beginning. So instead of melting the butter first, cut up the bacon into small pieces and put that in the bottom of the soup pot to cook and render out the fat. Once it is cooked remove the bacon pieces to add back in later, leaving the bacon fat at the bottom of the pot. Add a couple tablespoons of butter and melt, then add the onion and celery and saute until softened. Then add back in the bacon, add the garlic and cook for a minute. Then follow the directions above from that point (next you'll add the chicken stock, and so on). I don't always do it this way because a lot of times I buy big packages of precooked bacon from the freezer section of Costco, but when I make it with uncooked bacon I love the flavor even more.

Crock Pot Pasta e Fagioli Soup

This is my pasta e fagioli soup recipe that I posted last year, just updated to be made in the crockpot and it is just great fixed in the crockpot! I really liked being able to throw it all together in the morning and not have to worry about dinner during our busy late afternoon. I served it with bread sticks and it was a great Olive Garden-ish dinner at home.

Crock Pot Pasta e Fagioli Soup

1 lb hamburger
1 teaspoon kosher salt
ground black pepper
1 onion, chopped
3 carrots, chopped
1 cup chopped celery
3 teaspoons minced garlic
11.5 oz can spicy V8 juice
14.5 oz can petite diced tomatoes
15 oz can tomato sauce
4 cups chicken stock
4 teaspoons beef bouillon granules (or 4 cubes)
15 oz can dark red kidney beans, undrained
15 oz can great northern beans, undrained
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1 1/2 cups ditalini pasta
grated Parmesan

In a large skillet brown ground beef until almost cooked through. Add kosher salt, pepper to taste, chopped onion, chopped carrots, chopped celery, and minced garlic. Cook for about 5 minutes or until vegetables are tender. Pour this into a large slow cooker. Add V8, tomatoes, tomato sauce, chicken stock, beef bouillon, kidney beans, great northern beans, vinegar, basil, oregano, and thyme. Cook on low for 6 hours. Add ditalini pasta and cook on low for another 45 minutes - 1 hour. Serve individual servings with grated Parmesan.

Crock Pot Lasagna Soup

This is such a great soup - lasagna in soup form and it's delicious! A huge bonus is that it takes such little effort. It really does taste like lasagna. I served it with homemade Italian bread and it was a hit. I think everyone had seconds. The melty cheese on top is the best! I combined a couple of recipes I found on Pinterest to create this recipe and it turned out great. I hope you like it as much as I do.

Crock Pot Lasagna Soup

1 lb ground beef
1 onion, chopped
4 cups beef broth
1 tablespoon minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
28 oz can petite diced tomatoes (I used Hunts)
6 oz can tomato paste (I used Hunts)
1 cup spicy V8 juice
2 cups uncooked shell pasta
salt and pepper to taste
shredded mozzarella, for topping

Brown ground beef with onion. Pour ground beef and onions into a slow cooker. Add beef broth, garlic, parsley, basil, tomatoes, tomato paste, and V8 juice. Cover and cook on low for 7 hours. Add uncooked shell pasta and cook on low for an additional 45 minutes. Season to taste with salt and pepper. Serve with shredded mozzarella on individual servings.

Crock Pot Beef and Barley Soup

I love this beef and barley soup! It is so yummy! It is beefy and rich and wonderful. You know, I think I like this soup better than beef stew, which it reminds me of, because I love the barley and the flavor from the mushrooms. I myself love mushrooms, but I have a family full of mushroom haters and they all loved this soup anyway. The mushrooms cook down and just add a great depth of beefy flavor to the soup. The mushroom haters in your family won't even know they're in there. I got this recipe from Mel's Kitchen Cafe and changed it just slightly. I served it with my 60 Minute French Bread and it was a delicious dinner for a cold February night.

Crock Pot Beef and Barley Soup

2 tablespoons oil
2 lbs beef stew meat, or a chuck roast cubed
salt and pepper
4 medium carrots, chopped
8 oz baby bella mushrooms, wiped clean and finely diced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1, 14 oz can low sodium chicken broth
4 cups low sodium beef broth
2 teaspoons soy sauce
2/3 cup pearled barley (not quick cooking)

In a large skillet heat oil until hot. Add beef and season with salt and pepper, cooking for 1-2 minutes or until browned. Scoop meat, using a slotted spoon, into the slow cooker, leaving as much liquid as possible in the skillet. Add the carrots, onions, and mushrooms to the skillet with the liquid in it. Cook for 4-5 minutes or until vegetables start to soften. Add garlic and cook another minute. Stir in the tomato paste and thyme and cook for 1-2 minutes. Whisk in the chicken broth and bring to a simmer. Pour this mixture into the slow cooker. Add beef broth, soy sauce, and barley. Stir well. Cover and cook on low for 5 1/2 - 6 hours. Season with salt and pepper to taste, if needed before serving.

Crock Pot Potato Soup

This Crock Pot soup is rich, creamy, and silky smooth. SO good. My family really loved this one and my kids especially appreciated how smooth and creamy it was. This is super fast to throw into the crock pot and then around dinner time you have a rich warm soup for a cold winter night. And it's a cheap dinner too. Pluses all around. Oh and by the way, don't use fat free cream cheese. It just doesn't melt like full fat cream cheese. I got this recipe from somewhere on Pinterest and adapted it to my family's tastes.

Easy Crock Pot Potato Soup

1, 30 oz bag frozen shredded hash browns
3, 14 oz cans of low sodium chicken broth
2 cans cream of chicken soup
1/2 cup finely chopped onion
1/4 teaspoon pepper
1, 8 oz package of cream cheese
1/2 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup cooked and crumbled bacon, plus more for topping

In the crock pot combine hash browns, chicken broth, cream of chicken soups, chopped onion, and pepper. Cook on low for 6-8 hours. About 1 hour before serving add cream cheese and heat until it is fully melted. With an immersion blender, blend until smooth (or you can blend in batches in a blender). Add shredded sharp cheddar and crumbled bacon. Serve individual servings with cheese and bacon on top.

Disneyland Chicken and Sausage Gumbo

We recently got back from a family vacation to Southern California. It was amazing. We had great times with extended family, beach times, and of course Disneyland times. When I was little I lived close enough to Disneyland to see the fireworks at night. Great childhood memories. So I absolutely love Disneyland and think it really is the happiest place on earth - at least to me - and also one of the best places to eat on earth. Oh Disneyland eats!! One of my very favorite things to eat is gumbo in New Orleans Square. There are a few different places to get gumbo and on this last trip we fulfilled one of my childhood dreams and ate at the Blue Bayou - the restaurant inside Pirates of the Caribbean - and got gumbo. Heavenly gumbo. I don't know what it is, but that gumbo was so good that as soon as we were leaving I wrote a note to myself on my phone to try and recreate it as soon as we got home. 

So here it is. I looked all over the internet for a good copy cat recipe and in the end put together a couple of recipes and adapted them to make it as much like Disneyland gumbo as possible. I think it really turned out. My whole family loved it and oohed and aahed over how much it tasted like the gumbo we all had at the Blue Bayou. Well here is the recipe and I hope you love it as much as I do. BTW, this makes a big pot of gumbo. Enough for my family of 6 to freeze half for another dinner. If you have a smaller family or do not have a big stock pot to make it in, cut it in half. And don't let making the dark roux scare you, it is what makes this recipe authentic, thick, and flavorful.

Disneyland Chicken and Sausage Gumbo (Copy Cat Recipe)

Dark Roux:

3/4 cup butter

3/4 cup flour

10 cups chicken stock

Other Ingredients:

3 tablespoons canola oil

2 large yellow onions, chopped

12 oz package frozen okra (find in frozen section of most grocery stores)

1 complete bunch of celery, including leaves in center, chopped

10 oz package frozen chopped green peppers

5 cloves garlic, minced

2 tablespoons butter

1 lb andouille sausage (I used Johnsonville), cut into quarters lengthwise, then sliced

5-6 cups cooked chicken, cut into large cubes (I used rotisserie chicken)

6 oz can tomato paste

28 oz can petite diced tomatoes

28 oz can regular diced tomatoes

1 1/2 tablespoons Cajun seasoning

1 tablespoon Creole seasoning

1/2 tablespoon chili powder

1 teaspoon Gumbo File seasoning (I found this near the seafood counter - it's used in crab boils as well as gumbo)

2 teaspoons salt

1 teaspoon dried parsley

1/2 cup Ultra Gel (I used this to thicken it up even more, but you don't have to use this)

For Serving:

1 package Zataran's Dirty Rice mix, prepared with just water and oil (not ground beef)

Directions:

Lets start out by making the roux. Now don't be afraid, but we are going to let this roux get pretty dark. In a large saucepan melt the butter. Add the flour and whisk. Cook on medium high heat, whisking, until the mixture begins to brown. Continue cooking and whisking until the roux becomes the color of dark caramel - you want it to look somewhere between dark caramel and chocolate. Once the roux is done add the 10 cups of chicken stock and whisk well until combined. Remove from heat and set aside.

In a large stock pot add about 2 tablespoons of canola oil. Add the onions and saute until onions are soft. Add frozen okra and cook until okra begins to break down and is soft. Add celery, frozen green peppers, and garlic and cook until all the vegetables are soft. You may need to add another tablespoon of oil to keep the vegetables from sticking to the bottom of the pot. Once tender add the roux/chicken stock mixture to the stock pot with vegetables. Bring to a boil, then turn down the heat and simmer while you do the next step.

In a skillet (or you could clean out the saucepan you used for the roux) melt 2 tablespoons of butter. Add your sliced andouille sausage and cook until just browned. Add to the stock pot. 

Add chicken, tomato paste, diced tomatoes, and all of the seasonings to the stock pot. Bring to a boil. Add the Ultra Gel if you are using it (if not leave it out and it will be fine). Turn down the heat and let the soup simmer for about 30 minutes. You need to babysit the gumbo and stir it around to make sure nothing is sticking to the bottom. When ready to serve, place soup in a bowl and top with about 1/4 cup prepared dirty rice. Enjoy!

Here's a picture of the heavenly gumbo I was trying to recreate. This is from the Royal Street Veranda counter service restaurant in a little corner of New Orleans Square (it has a big banner that says "Try Our Gumbo"). I might just get some sourdough bread bowls from Panera next time I make this gumbo to serve it like this. Doesn't it look good?! 

At the Blue Bayou it's served as an appetizer in a bowl with rice on top like this:

And yes we did try the non-alcoholic mint juleps as well, but most of my kids thought it tasted like cough syrup and went for lemonade instead. If you ever get the chance, eating at the Blue Bayou is a neat experience. No matter what though, if you go to Disneyland try some gumbo from somewhere!

Creamy Chicken Noodle Chowder

This is the most decadent soup I have ever made. It is SO good! The creamy broth is so smooth and rich. It really is a wonderful chicken soup, but it's much thicker than a regular soup and has diced potatoes in it, so I'm calling it a chowder. When you look at the ingredients you might be scared. Lots of butter and yep there's Cheez Whiz in it, but it's the butter and Cheez Whiz that make it so rich and creamy - trust me. I, nor your cardiologist, would not suggest making this all the time. It is certainly not healthy to consume this kind of meal regularly, but I think this could be a great once a year soup. I make homemade donuts once a year, so I think I can make this once a year too (actually I'm thinking it would be great around Christmas time). I served it with these crescent rolls and it was a meal my whole family loved. Oh, and this recipe makes a ton of soup so you can either plan on having leftovers or this is a great soup to make for your own family and also share with someone who is in need of some homey, comforting, soup.

Creamy Chicken Noodle Chowder

2 tablespoons butter
1 onion, diced
4 stalks celery, diced
6 carrots, diced
12 cups chicken stock or broth
6 russet potatoes, peeled and diced
3-4 cups cooked and cubed chicken (rotisserie chicken works great)
1 cup (2 sticks) butter
1 cup flour
8 oz or about 1 cup Cheez Whiz
1/2 tablespoon chicken bouillon granules
1 teaspoon onion salt
2 cups dry egg noodles
salt and pepper to taste

In a large stock pot melt 2 tablespoons butter. Add onions, celery, and carrots. Stir and cook for about 6 - 7 minutes or until vegetables are softened. Add in chicken stock, diced potatoes, and cubed chicken. Bring to a boil. Reduce heat and simmer for 10 minutes.

In a separate saucepan melt 1 cup butter. Add flour and whisk and cook for a minute. Add this to the large stock pot of soup, whisking in to combine with soup. Add the Cheez Whiz, chicken bouillon, and onion salt. Bring to a boil, add in noodles, and simmer for another 15 minutes, stirring frequently, until noodles are cooked through. Add salt and pepper to taste. Remove pot from heat and allow to rest for 10 minutes before you serve.

Crock Pot Creamy Tomato Basil Soup

This is a super yummy slow cooker soup. It's rich and creamy and wonderful. I got the recipe from the cookbook 365 Days of Slow-Cooking by Karen Bellessa Petersen (a great slow cooker cookbook). My family really liked it and all four of my kids had it reheated for lunch the next day because they loved it so much. I served it with grilled cheese sandwiches and it was a delicious meal.

Crock Pot Creamy Tomato Basil Soup

2, 14 oz cans petite diced tomatoes, undrained
1 cup diced celery
1 cup diced carrots
1 cup diced onions
2 teaspoons minced garlic
1 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed bay leaves
4 cups chicken stock
1/2 cup butter
1/2 cup flour
2 cups half & half
1 cup fresh grated Parmesan
1 can spicy V8
1 teaspoon salt
black pepper to taste

Add tomatoes, celery, carrots, onions, garlic, oregano, 1 tablespoon dried basil, crushed bay leaves, and chicken stock to a large slow cooker. Cover and cook on low for 6 hours (you can do part of the time on high if you want to speed the process up).

For a smooth soup, use an immersion blender to blend up the soup until it is the consistency you like or you can blend in batches in a blender and put back in crock pot. You can skip this step if you want a chunky soup, but my family likes smooth and creamy tomato soup.

Melt butter in a saucepan. Add flour and whisk for about a minute. Slowly whisk in 2 cups of half and half. Whisking constantly bring this mixture to a simmer to thicken. Add this white sauce to the mixture in the crockpot. Add Parmesan, V8, salt, and pepper to taste to the crockpot. Stir well. Cover and cook on low for another hour. Serve with grated Parmesan on top.

Pasta e Fagioli Soup (Olive Garden Copy Cat)

Pasta e Fagioli soup is another Olive Garden staple that I love and this copy cat recipe is a great homemade version. It tastes so much like the original. It is a hearty, beefy, soup that is perfect for a cold night and it's surprising fast to put together (takes about 30 minutes). I got this recipe from I Heart Nap time and changed it just slightly. I served it with these bread sticks and some Parmesan on top and it was delicious. My whole family, including my 1 year old, gave it thumbs up.

Pasta e Fagioli Soup

1 lb hamburger
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 onion, chopped (about 1 cup)
3/4 cup grated carrots
1 cup chopped celery
3 cloves garlic, minced
1, 11.5 oz can V8 juice (I used spicy)
1, 14.5 oz can petite diced tomatoes
1, 15 oz can tomato sauce
4 cups chicken stock
4 teaspoons beef bouillon granules
1, 15 oz can kidney beans, undrained
1, 15 oz can great northern beans, undrained
1 tablespoon red wine vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
2 cups ditalini pasta

In a large soup pot brown the hamburger. Add onions, carrots, and celery and cook until vegetables are tender, about 5 minutes. Add garlic and cook another minute. Add V8, tomatoes, tomato sauce, chicken stock, beef bouillon, kidney beans, great northern beans, red wine vinegar, basil, oregano, and thyme. Bring to a boil. Add pasta and simmer for 20 minutes or until pasta is cooked through. Serve with grated Parmesan on top.

Crock Pot Chicken and Dumplings

This is such a yummy crockpot recipe! I'm glad I found it on Pinterest. It is so simple to put together and tastes so good. The dumplings are Pillsbury Grand biscuits, but you would think they are homemade. It's a great comfort food dinner that my whole family enjoyed - we had it on a very snowy night and it was perfect. I definitely will make this one again, though next time I might double or 1 1/2 the recipe, because it was just enough for my family of 6 without any leftovers (and we love leftovers).

Crock Pot Chicken and Dumplings

1 lb boneless, skinless chicken breast, fresh or frozen (about 3 breasts)

12 oz baby carrots or 4-5 carrots chopped 

1 large onion, chopped (about 1 1/2 cups frozen chopped onions)

2 cans cream of chicken soup

2 cups chicken stock

salt and pepper

1, 10.2 oz tube Pillsbury Grands biscuits (that's the smallest size package with 5 biscuits)

Place chicken, fresh or frozen in the bottom of the crockpot. Add carrot and onions on top. In a bowl whisk together cream of chicken soups and chicken stock. Add a little salt and pepper to season. Cover and cook on low for 6-8 hours. Remove chicken breasts from crockpot and shred or cut up the chicken into small pieces (I shredded the chicken with 2 forks), put shredded/cut up chicken back in the crockpot with the sauce. Cut each biscuit into 6 smaller pieces and put these biscuit pieces into the crockpot. Stir them into the sauce. Cover and cook on high for 30 minutes. Stir and season to taste with salt and pepper. 

Zuppa Toscana

I had been meaning to try this recipe for years and I finally got around to it. It's a copy cat recipe of the Zuppa Toscana at Olive Garden and I actually think it's super close to the restaurant version. It's delicious!! Score! The recipe is from Jamie Cooks It Up, but I've seen it on tons of other sites as well. What sets this recipe apart is that it makes 10 servings, which is what I need for my family of 6 and it's super good. I've never gotten a recipe from Jamie Cooks It Up that I haven't loved. I served the soup with these amazing Olive Garden-like bread sticks and my family loved it. I loved that they happily ate kale. Nice.

Zuppa Toscana

1 lb bulk Italian sausage
dash of red pepper flakes
5 strips of bacon
1 large onion, chopped
3 cloves garlic, minced
8 cups chicken stock
2 cups water
2 large russet potatoes, peeled or unpeeled, sliced thin
1 cup heavy cream
1 teaspoon onion salt
1/2 tablespoon chicken bouillon granules
1 cup frozen chopped kale (or 2 cups fresh kale, chopped)
salt and pepper to taste

In a large soup pot, brown the Italian sausage, breaking up as it cooks, until cooked through. Remove cooked sausage to a large bowl and cover with foil. Set aside.

Microwave strips of bacon just until partially cooked (this makes it easier to cut up). Pour fat from plate bacon was cooked on into the soup pot. Cut up the bacon into small pieces, scissors work great for this.

Add onions and bacon pieces to the soup pot and cook until onions are softened. Add garlic and cook for a minute. Add chicken stock and water and bring to a boil.

Meanwhile, peel the potatoes if desired (Olive Garden leaves the skins on, but I like the skins off in soups) and cut into quarters lengthwise, then slice thinly the other way so you have thin triangular shaped potatoes. After soup on stove has come to a boil add the potatoes into the soup. Bring to a boil again, turn down heat to medium, and let simmer until potatoes are cooked through, about 10 minutes.

Add heavy cream, onion salt, chicken bouillon granules, frozen chopped kale (or fresh kale if using), and browned sausage. Heat through and season with salt and pepper to taste. Serve with fresh ground pepper and shredded Parmesan on individual servings. YUM!

Turkey (or chicken) Alphabet Soup

Can you believe I'm still using the turkey leftovers from Christmas Eve? I froze a bunch of bags of diced turkey after Christmas Eve and I'm so glad I did because it makes me try new turkey recipes like this one. I found this alphabet soup on Pinterest and it was so yummy and definitely a kid pleaser. All 4 of my kids loved this one. It's a wonderful, warm, and comforting soup - perfect for the flu season.:)

* As a note: I use Ultra-Gel a lot to thicken soups, but you can use cornstarch mixed with a little cold water.

Turkey (or chicken) Alphabet Soup

3 tablespoons butter
1 onion, chopped (about 1 cup)
2 stalks celery, chopped
12 oz package petite carrots
2, 32 oz containers chicken stock
2 cups water
4 teaspoon chicken bouillon granules
8 oz alphabet pasta
2-3 cups cooked and cubed turkey or chicken
1 teaspoon onion salt
salt and pepper to taste
4 tablespoons Ultra Gel (or 2 tablespoons cornstarch mixed with 2 tablespoons cold water)

Melt butter in a large pot. Add onions, celery, and carrots and saute for about 5 minutes or until vegetables are softened. Add chicken stock, water, and chicken bouillon. Bring to a boil. Add alphabet pasta, cubed turkey or chicken, onion salt, salt and pepper to taste, and Ultra Gel. Stir well and bring to a boil again. Turn down heat and simmer for 20 minutes.

Cheeseburger Chowder

This might be a horrible picture, it's so dark at dinner time right now, but this is a delicious soup. I got this recipe years ago from an episode of Sara Moulton's show, Cooking Live, on the Food Network (does anyone else remember that show - I loved it), though I have recently seen this recipe pop up all over the place on Pinterest. It is just a wonderful soup that tastes a lot like a cheeseburger. It's thick and rich and cheesy. Yum. I served it with some homemade Italian bread and it was a great dinner for a cold night - totally family pleasing.

Cheeseburger Chowder

1 lb ground beef

2 tablespoons butter

1 cup chopped onion

1 cup shredded carrots

1 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 cups chicken broth

4 cups diced potatoes (about 2 large or 3 medium)

1/3 cup butter

1/3 cup flour

16 oz Velveeta, cubed

1 1/2 cups milk

3/4 teaspoon salt

pepper to taste

1/4 cup sour cream

Topping: shredded cheese, diced tomatoes, or pickles (optional)

In a large saucepan or soup pot, brown ground beef. Drain and remove from pan, set aside.

In the same pan, melt 2 tablespoons of butter and add the onion, carrots, and celery. Cook until vegetables a few minutes then add basil and parsley. Cook until vegetables are tender. Add broth, browned beef, and diced potatoes. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until potatoes are cooked through. 

In a small saucepan melt 1/3 cup butter. Add 1/3 cup flour and whisk. Cook, whisking, for a minute. Add this roux to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat and add cubed Velveeta, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat and stir in the sour cream. Serve individual servings with shredded cheese and or diced tomatoes and pickles (I know it sounds gross, but it is actually so tasty!).

Cheesy Chicken and Rice Soup

We've had a lot of rain and cloudiness this past week so I thought it was time for some good old comfort food and what is better on a rainy day than a bowl of creamy, cheesy, soup and some homemade rolls. One of my favorite meals and definitely a favorite of my kids. This recipe is from Picky Palate and it's wonderful! My kids ranked this soup up with their favorites: 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.

Crock Pot Creamy Chicken and Rice Soup

It seems like my recipe blog has become a Crock Pot blog! Here is yet another slow cooker recipe, and it is SO good. I think this soup might go into my regular dinner rotation; everyone loved it! The huge bonus is that it was easy to make and I think my kids liked it just as much as my chicken noodle soup. The recipe is from Jamie Cooks It Up, but I modified it just slightly. Thanks Jamie for another great recipe.

Crock Pot Creamy Chicken and Rice Soup

2 1/2 tablespoons butter
1 medium onion, diced
3 large carrots, diced
3 stalks celery, diced
10 cups chicken stock or broth (that's 2 big boxes & 1 can)
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon crushed bay leaves
3 cups cooked and cubed chicken (*can cook chicken in soup, read below for alternate directions)
1 cup rice
1 can cream of chicken soup
salt & pepper

In a skillet or large saucepan, melt butter. Add onions, carrots, and celery and cook for 4-5 minutes or until vegetables are softened, but not browned. Pour the cooked vegetables into your crock pot. Add chicken stock/broth, parsley, thyme, bay leaves, and chicken. Cook on low for about 5-6 hours. Add rice and cook another hour. Add cream of chicken before serving and allow to heat through. Add salt and pepper to taste.

*To cook chicken in soup: Follow the directions as stated, but use 3-4 uncooked boneless skinless chicken breasts in place of cubed chicken. After cooking on low for 5-6 hours, remove chicken, shred or chop up and return to crock pot. Follow remaining directions as stated above.

Crockpot Creamy Chicken Noodle Soup

This is the best creamy chicken noodle soup!! So yummy and perfect for a cool fall or winter evening. I love it! The original recipe is from the Lion House Cookbook, but I tweaked it and made it into a crockpot soup (love crockpot meals). It is a simple classic that is sure to please your family and the leftovers are fantastic! I served it with homemade French bread, but just saltine crackers along side would be great.

Crockpot Creamy Chicken Noodle Soup

3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.