Crock Pot Split Pea Soup

 

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 2 cups cubed fully cooked ham
• 1 large onion, chopped
• 1 cup julienned or chopped carrots
• 3 garlic cloves, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cups water

Directions

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale

Ingredients 

1 lb ground Mild Italian Sausage

1 onion minced

6 cloves of garlic 

2 Tbsp tomato paste

1 14 oz can crushed tomatoes 

1 qt chicken stock

1 tsp salt

3 large kale leaves

10 oz of fresh or frozen tortellini 

1 cup heavy cream

Parmesan cheese (optional)

1/4 tsp red pepper flakes (optional)

Directions

In a large soup pot cook sausage, onions and garlic for about 5 minutes then drain excess fat.  Add tomato paste, crushed tomatoes and stock. Bring to a boil and simmer for 15 minutes. Chop kale into 1/2 inch pieces and add it, the tortellini, and cream to the pot. Simmer gently for 3 to 5 minutes. Serve with Parmesan cheese and red pepper flakes if desired.

Dill Chicken Soup (done in 30 minutes)

 Dill Chicken Soup (from Taste of Home)

Ingredients

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

  
  

  Directions

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
  • Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Chicken Cheese Soup

 Chicken Cheese Soup

Minutes to Prepare: 30
Minutes to Cook: 45
Number of Servings: 8

Ingredients

    5 medium potatoes, peeled and cubed
    1 quart water
    2 carrots, peeled and sliced thin
    1/2 onion, finely chopped
    2-3 boneless chicken breasts ,cubed
    3 low sodium chicken bullion cubes
    2 stalks celery
    1/3 cup margarine/butter
    1/3 cup flour
    8 ounces processed cheese(like velveeta) or cheddar cheese

Directions

Put all ingredients except margarine, flour and cheese in pot (I like to use crockpot and cook 8 hours on low) cook until veggies soft and meat done. Make roux of margarine and flour and add 1/4 cup of cooking broth. add to pot and stir until thickened. Add cheese and stir until melted.
Great the next day for leftovers.

Makes 8 1 cup servings.

Number of Servings: 8

Nutritional Info

    Servings Per Recipe: 8
    Amount Per Serving
    Calories: 288.3

    Total Fat: 12.9 g
    Cholesterol: 33.8 mg
    Sodium: 230.4 mg
    Total Carbs: 29.3 g
    Dietary Fiber: 3.6 g
    Protein: 14.1 g

Stuffed Pepper Soup (from Natalie Chamberlain)

Stuffed Pepper Soup

from Cookingclassy.com

Servings: 6 Servings

Prep Time10 minutes

 

Cook Time40 minutes

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 1 cup chopped red bell pepper (a little over 1/2 of a medium)
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low-sodium beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil*
• 1/2 tsp dried oregano
• 1 cup uncooked long grain white or brown rice (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. 
   
3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.** 

5. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

• *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
• **For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
• **Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Cream of Chicken Soup (from Annette Corry)

Cream of Chicken soup

One rotisserie chicken--Costco-(I used Bowman’s)--pull off meat and set aside.

Boil bones in water with 4-5 TB chicken bouillon.

Saute 3 stalks of celery, ½ onion in olive oil.

Add to chicken broth mixture.

Simmer 35-45 minutes.

Strain bones, celery and onions out of the broth.

6 Yukon gold potatoes, diced

3 c. carrots, diced

2 c. frozen peas

Add:

1 ½ tsp salt

½ tsp garlic salt

½ tsp pepper

2 TB dry mustard

1 TB parsley

Can add more chicken bouillon, if needed.

Simmer 25 min--season to taste. Make sure potatoes are somewhat firm for Todd.

Mix 4 TB cornstarch and 3 TB cold water in a bowl.  Add to soup to thicken.

Add shredded chicken.

Loaded Baked Potato Soup (from Shauna Shaw)

Loaded Baked Potato Soup (Chili's Copy Cat Recipe)

Ingredients:

• Soup:
• 2 medium potatoes
• 3 tablespoons butter
• 1 cup white onion, diced
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, green part only, chopped, divided

Directions:

Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

The Best Instant Pot Chicken Noodle Soup (from Natalie Chamberlain)

The Best Instant Pot Chicken Noodle Soup with Homemade Egg Noodles
(from Tried, Tested, and True Instant Pot Cooking)

Instant Pot Creamy Chicken Noodle Soup
Ingredients:
2-3 chicken breasts (can be fresh or frozen)
1 bunch celery, diced
1 bag of mini carrots
5-6 cups of water or chicken/bone broth
1/2 cup heavy cream
Better than Bouillon, to taste (around 2-4 Tablespoons)
1 Tablespoon garlic
1 1/2 Tablespoon basil
2 teaspoon salt, to taste
2 Tablespoon Oregano
2 Tablespoon tarragon
1/2 cup fresh curly parsley, chopped
1 bay leaf
1 Tablespoon oil (coconut oil or butter)

Instructions:
1. Preheat the Instant Pot by selecting Saute, then bumping the temperature to MORE (high heat).
2. When the pot reads HOT, add a tablespoon or so of oil/butter. Saute the onion and garlic until slightly translucent, then add carrots, celery, and half of the fresh parsley. Saute the veggies for just a couple of minutes.
3. Add the chicken and water (or chicken broth) just to cover the vegetables. If you use water, add 3 Tablespoons of Better than Bouillon. If you use chicken broth, use 1 Tablespoon and add more after pressure cooking to taste.
4. Add about half of each of the spices and the bay leaf. It's okay to be super generous with them.
5. Hit Cancel/Off to cancel the Saute mode.  Lock the lid, turn the knob to sealing, and cook on high pressure for 5-10 minutes (depending on how big your chicken is).
6. When the soup is finished, carefully release the pressure to do a quick pressure release. It will take about 5 minutes to release.
7. Remove the lid and set the pot to high saute again.
8. Take the chicken out, cut into chunks or shred, and return to the pot.
9. Taste, then add the rest of the herbs and the rest of the fresh parsley. Taste again. Add 1 Tablespoon Better than Bouillon and 1/2 teaspoon salt if it needs more chicken flavor. Don't be afraid of over-seasoning!
10. When the soup comes back up to a boil, add the noodles. Cook until the noodles float to the top, just a couple of minutes. (If you're using dry noodles, cook them separately and add then at this point. If you're using fresh/frozen noodles, add them directly to the soup to boil).
11. Turn off the heat and stir in heavy cream right before serving. Enjoy!

Homemade Egg Noodles
Ingredients:
1 3/4 cup flour
2 eggs
1/2 cup water
1/2 teaspoon baking powder
1/4 teaspoon white pepper or salt
Additional flour as needed

Instructions:
1. Mix all ingredients to make a soft dough. The dough should stick to your fingers a little, but not be like a batter. You'll be adding lots more flour later, so don't worry at this point.
2. Cover with plastic wrap and let the dough rest for 5-19 minutes.
3. Roll out on a floured surface to 1/8 inch. Dust liberally with flour as needed on both sides. Let rest for 5 minutes.
4. Lightly flour again and roll out further (the dough will usually shrink back down).
5. Cut the noodles into long rectangular sheets using a sharp knife or pasta machine, using flour to keep them from sticking.
6. Cut the noodles into thin strips. Toss the noodles with more flour in a bowl and keep covered until ready to cook. Keep in mind they will expand as they cook.

Creamy Crockpot White Chicken Chili (from Emily Bokinskie)

Creamy Crockpot White Chicken Chili

INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half

TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

INSTRUCTIONS

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.