Chicken Gnocchi Soup

Ingredients:

4 T butter (1/2 stick)
1 T EVOO
1 C diced yellow onion
1/2 C finely diced celery
3 large garlic cloves, minced
1/4 C all-purpose flour
1 quart half-and-half
28 oz chicken stock
1 t kosher salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t ground nutmeg
1 C grated carrots
1 C chopped spinach leaves
1 C cooked rotisserie chicken
1 16 oz package of gnocchi

Method:

1. In a large soup pot, melt butter into oil over medium heat. Add onion, celery, and garlic and cook, stirring often, until the onion becomes translucent.
2. Whisk in the flour and cook for about a minute, then slowly whisk in the half-and-half. Simmer until thickened.
3. Whisk in chicken stock, simmer again. Stir in salt, thyme, parsley, nutmeg, carrots spinach, chicken and gnocchi. Bring to a boil, then lower heat down to a simmer. Taste and add salt if needed. Recipe inspired by: olive garden's chicken gnocchi recipe 

Apple Cheddar Soup

1/2 cup finely chopped onion
1 tbsp butter

Cook together until tender.

2 medium potatoes, peeled and diced
2 cups apple cider
1 tsp fresh thyme or 1/2 dried thyme
1/2 tsp salt
Dash cayenne pepper

Add, bring to a boil and simmer, covered for 15 minutes.

1/2 cup milk
2 tbls flour

Combine in a separate bowl. Add to soup, cook until bubbly.

Add 1 cup shredded sharp cheddar cheese. Stir until melted.

from my sis-in-law... Coral :)

Chicken Corn Chowder (TexMex style)

• 1 1/2 cups chopped onion
• 3 chicken breasts chopped
  
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa (I used black bean and corn salsa)
  
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

1. In a large saucepan, saute onions and chicken in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

I served with chips and cheese.

Taco Chili Soup

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can white or yellow hominy, drained
1 can Mexican tomatoes
1 package Taco mix
1 envelope Ranch dressing mix

Brown ground beef, then drain well. Put beef into a crock pot, then add remaining ingredients, blending well. Cook on HIGH for 2-3 hours.Serve over tortilla chips with shredded cheese, sour cream, and guacamole.

Cheesy Potato Soup

1 (32 oz) bag frozen southern-style diced hash browns potatoes, thawed
1 chopped onion
1 medium stalk celery, diced
2 cans chicken broth
1 cup water
3 tbls flour
1 cup milk
1 bag (8 oz) american-cheddar cheese blend (shredded, 2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

In slow cooker, mix potatoes, onion, celery, brother, and water.
Cover and cook on low 6-8 hours.
In small bowl, mix flour into milk. Stir into potato mixture. Increase heat to high. Cover and cook an additional 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish with bacon pieces and green onion. Sprinkle with pepper if desired.

Makes 6 - 1 1/2 cup servings.

Wild Rice Soup

4 chicken breasts
2 packages Uncle Ben's Long Grain Wild Rice with seasoning
6 cans chicken broth
carrots
onion
celery
1 cup butter
1 1/2 cups flour
1 tsp salt
1 tsp pepper
4 cups half and half (or milk)
16 slices bacon, cooked and crumbled

Cook chicken breasts and shred or cut into cubes. Cook rice according to packages directions. Cook vegetables in chicken broth until tender. Use whatever amount of carrots, onion, and celery that you desire (more for heartier soup). Make a white sauce with all remaining ingredients, except bacon. Cook well. Add white sauce to broth and vegetables. Stir until smooth. Add rice and chicken. Add crumbled bacon just before serving.

Makes a LOT.... 1/2 recipe for less

Split Pea Soup

2 tbls olive oil
1 onion
2 cloves garlic
1 ham hock (about 1 1/2 lbs)
1 lb green split peas, rinsed and picked over
3 carrots, chopped
2 celery stalks, chopped
6 cups chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley, chopped

In a skillet, saute the onion and garlic in the olive oil over medium heat.

Place ham hock in center of slow cooker and spread peas around it. Add the onion and garlic, carrots and celery. Then pour in broth, thyme, salt, and pepper. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours.

Finish soup by removing ham hock. Allow to cool for about 15 minutes. Remove the meat from the bone and stir back into the soup (discard bone). Stir in parsley and serve.

Serves 6-8

Chicken Avocado Tortilla Soup

Prep and Cook Time: About 30 minutes
Makes: 6 servings

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chilipowder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
Salt
About 1/4 cup shredded sharp cheddar cheese

1. In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a Boilover high heat.

2. Meanwhile,stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

3. Rinse chicken and cut into 1/2 inch pieces. Peel the avocado, pit, and thinly slice.

4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center(cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.

** We put sour cream and hot sauce on top or ours and served with cornbread.

Red and White Chili

6 cups cubed chicken (cooked)
2 cans navy or great northern beans (drained)
1 cup chicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon chili powder

Combine all ingredients in slow cooker or crockpot. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours until hot and sauce thickens.

This is SOOOOO YUMMY and easy. It’s also very healthy. Don’t let the peppers fool you; it’s really not that spicy. My 3 yr-old downed it like it was Spaghettio’s!!