Gnocchi Chicken Minestrone

I found this recipe in a Taste of Home magazine last year.  Since then I've made this hearty soup several times.  The gnocchi certainly makes this soup standout from other minestrone recipes.

GNOCCHI CHICKEN MINESTRONE

1 ¼ lbs. chicken tenderloins, cut into ½-inch pieces
¾ t dried oregano
¼ t each salt and pepper
2 T olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1 c fresh baby portobello mushrooms, sliced
⅓ c chopped red onion
⅓ c bacon, crisp-cooked and chopped
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (14.5 oz) Italian diced tomatoes, undrained
¾ c canned white kidney or cannellini beans, rinsed and drained
½ c frozen peas
3 T tomato paste
1 pkg. (16-oz.) potato gnocchi
½ c shredded Asiago cheese

Sprinkle chicken with oregano, salt, and pepper. In a Dutch oven, sauté chicken in 1 T oil until no longer pink. Remove from pan and set aside.

In the same pan, cook the peppers, zucchini, mushrooms, and onion in remaining oil until tender. Add bacon and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste, and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. Makes 8 servings.

Fire-Roasted Tomato Soup

Now is the perfect time of year for soups that warm you up from the inside out.  This is a spicy twist on a traditional tomato soup.

2 T butter
1 ½ t minced garlic
1 medium onion, chopped
1 (28-oz.) can crushed tomatoes
2 (14.5-oz.) can fire roasted diced tomatoes
4 c chicken broth
½ c half & half

Melt the butter in a medium saucepan over medium-low heat. Add onion and garlic, sauté until translucent, about 6 minutes. Add tomatoes and broth, bring to a boil. Reduce heat and simmer until thickened; about 45 minutes. Slowly add half & half to soup, stirring constantly. Serve hot. Makes 6-8 servings.

Baked Potato Soup

Soups are a fall favorite and this soup is no exception.  I stumbled upon this recipe when I was searching for a quick dinner recipe.  I had all the ingredients on hand so I gave it a try.  I was skeptical because I've tried a few other similar recipes in the past and I just wasn't impressed.  But this recipe was a surprise and it received compliments from my husband and son.  This recipe is definitely a keeper.

¼ c butter
¼ c chopped onion
1 can (14-oz.) chicken broth
1 can (12-oz.) evaporated milk
3 medium baking potatoes, baked
Salt and pepper to taste
4 bacon strips, cooked and crumbled
½ c shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon and cheese. Makes 4 servings.

Country Chicken Noodle Soup

Homemade chicken noodle soup is just the thing when someone is feeling under the weather - even if it is July!

1 (64 oz.) can chicken broth
1 carrot, chopped
¼ c chopped celery
1 T finely chopped onion
1 t dried parsley flakes
⅛ t poultry seasoning
1 c dry medium egg noodles
2 c cooked chicken, diced
1 c frozen peas


In 4-quart saucepan, combine broth, carrot, celery, onion, parsley, and poultry seasoning. Heat to boiling. Cover; cook over low heat 15 minutes. Stir occasionally. Add noodles. Cook 5 minutes or until vegetables are tender. Add chicken and peas. Heat through. Stir occasionally.

Classic Homestyle Tomato Soup

This is an original recipe created by yours truly. I was tired of boring tomato soup from a can so I created my own version. In the late summer and fall I use fresh chopped tomatoes from the garden instead of the canned variety.

1 onion finely chopped
1 clove garlic

2 T butter
½ t dried basil
½ t paprika
2 cans (14.5-oz each) diced tomatoes, pureed
1 can (10.75-oz.) condensed tomato soup
1 c milk
1 c whipping cream


Let dehydrated onion stand in water for 10 minutes. In a large saucepan, sauté onion and garlic in butter until tender; add basil, paprika, and garlic powder. Stir in tomatoes, soup, milk, and cream until well blended. Cook over medium heat, stirring frequently, for 6 minutes or until heated through. Garnish with grated Parmesan cheese if desired.

Cheese Vegetable Soup

This soup recipe has been in my family for years and years.  Even picky eaters may eat their vegetables when you serve this soup.  It's very easy to make and you can easily freeze the extra soup for another day.

2 chicken bouillon cubes
3 c water
½ c diced celery
¾ c small cubed potatoes
½ c diced onions
½ c sliced carrots
1 pkg. frozen broccoli & cauliflower pieces
1 can cream of chicken soup
½ lb. cubed Velveeta cheese


Dissolve bouillon cubes in water. Add celery, potatoes, onion, and carrots. Cook in a covered pan for about 15 minutes. Add broccoli and cauliflower. Cook 15 minutes more. Add soup and Velveeta cheese. Heat and serve.

Hearty Oven Stew

This is an easy hands-off recipe that I got from my mom.  I served this stew with cornbread muffins that I'd made ahead and frozen for later use.

1 lb. stew meat

3 carrots, cut into 1" pieces
3 medium potatoes cut
2-3 stalks celery, slice
1 small onion, cut into large pieces
1 ½ t sugar
1 ½ t salt
⅛ t pepper
3 cans (10.5 oz-each) condensed tomato soup
3 c water

Combine raw meat and other ingredients in pot. Cover and bake at 300˚ for 3-4 hours.

White Bean Chowder

This is an easy soup recipe that has a Tex Mex feel to it.  I served this soup with corn bread muffins.  This is the perfect recipe for a cool spring or fall evening!  The recipe was originally demonstrated on a local television show several years ago.  I've made a few slight adjustments to match my family's preferences.

1 T vegetable oil
1 c chopped onion
2 t minced garlic
2 cans (15-oz. each) white cannellini beans, drained
1 can (4-oz.) diced green chilies
1 c frozen corn kernels
½ c grated carrot
¼ c diced celery
1 ½ c chicken broth
1 T ground cumin
2 t chili powder
½ t salt
2 c skim milk
1 T cornstarch
1 ½ c shredded cheddar cheese
Sour cream, optional


In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can beans. Mash into onion mixture using a potato masher or a slotted spoon.


Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder, and salt. Bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in1 c cheese, just until melted.


Serve in individual bowls and top with remaining cheese and sour cream, if desired.

Cauliflower Soup in a French Bread Bowl

I surprised my family by serving this healthy version of a creamy cauliflower soup in bread bowls.  They loved it.  These big bowls held and lot of soup and the meal was very filling.  My hubbie who is a big eater could only finish one bowl of soup (including the bowl of course)!

2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
2 T butter
1 large head cauliflower (2 pounds), broken into florets
6 c chicken broth
½ c all-purpose flour
2 c milk
¾ c fat-free half-and-half
1 T minced Parsley
1 t salt
1 t dill weed
¼ t pepper


In a Dutch oven, sauté the celery, onion, and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.


In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir in puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Makes 8 servings.


 
French Bread Bowls:
2 ½ c warm water (110-115°)
3 T sugar
2 packages highly active dry yeast
1 T salt
5 T oil
6-8 c all-purpose flour

Preheat oven to 400°. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and 3 c flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2-3 times to coat with flour. Divide into 4 or 8 equal parts. (4 parts if you want large bowls; 8 parts if you want small bowls). Form into large balls and place in small foil pans. Allow dough bowls to rise for 20 minutes. Bake for 20-25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.

Tomato Tortellini Soup

I tried a new soup recipe tonight for dinner and it was delicious.  My picture didn't turn out too well so you'll have to take my word for it.

1 pkg. (13-oz.) refrigerated cheese tortellini

2 cans (10-¾ oz. each) condensed tomato soup, undiluted
2 c chicken broth
2 c milk
2 c half-and-half
½ c chopped oil-packed sun-dried tomatoes
1 t onion powder
1 t garlic powder
1 t dried basil
½ t salt
½ c shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes, and seasonings. Heat through stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Corn Chowder with Dumplings

It's been a cold spring thus far in my neck of the woods, which means that its a perfect time to enjoy soup.  I found a new recipe that I thought seemed interesting so I gave it a try.  I've never made a soup with dumplings in it before so I needed some practice to  get it just right.  The end result was fantastic.

 

2 large onions, chopped
2 t canola oil
4 c chicken broth
3 c frozen corn
2 c cubed peeled potatoes
1 c heavy whipping cream
¼ t salt


Cheddar Cornmeal Dumplings:
¾ c all-purpose flour
½ c yellow cornmeal
1 ½ t baking powder
¼ t salt
½ c milk
¼ c shredded cheddar cheese


In a large sauce pan, sauté onions in oil until tender. Add the broth, corn, potatoes, cream, and salt. Bring to a boil. Reduce the heat; simmer, uncovered, for 3-5 minutes.


For dumplings, in a small bowl, combine the flour, cornmeal, baking powder, and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder.


Cover and simmer for 20 minutes on low heat or until a toothpick inserted near the center of a dumpling comes out clean. (Do not lift cover while simmering.)

A to Z Vegetable Soup

This vegetable soup is fun because it includes alphabet shaped pasta - kids love it!  You can use whatever type of fresh or frozen vegetables that you have on hand.  In the winter, I often use a frozen bag of mixed vegetables but in the late summer and fall I can use fresh produce from the garden.  This soup goes well with sandwiches or works alone as a light lunch.

1 T olive oil

2 c mixed, cut-up fresh vegetables (sliced zucchini, carrots, celery, chopped onion, etc.)
3 cans (14-oz. each) chicken broth
2 cloves garlic, minced
1 (15-oz. cans) white kidney (cannellini) or Great Northern beans, rinsed and drained
½ c dried alphabet-shaped pasta or tiny shells
2 T oregano
1 ounce Parmesan cheese, shredded


In a large saucepan, heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir chicken broth and garlic into saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered about 10 minutes or until pasta is just tender. Stir in oregano leaves. To serve, ladle soup into bowls. Top with with Parmesan cheese.

Quick and Easy Black Bean Soup

This nutritious bean soup is perfect on a cold day. I served it with cornbread and a dollop of fat-free sour cream.

2 cloves garlic, minced
1 small onion, chopped
1 T olive oil
3 cans (15-oz. each) black beans, drained and rinsed
1 ½ c chicken broth
1 c chunky salsa
1 t cumin

In a blender or food processor, combine 2 cans beans (reserving 1 for later), broth, salsa, and cumin. Blend until fairly smooth. Set aside. Heat olive oil in a large sauce pan, add garlic and onion and sauté until onion is limp, about 5 minutes. Add the blended bean mixture to the saucepan, and the reserved can of black beans and heat over medium until thoroughly heated. Ladle soup into individual bowls and top each bowl with 1 T of sour cream and a sprinkle of green onions if desired.

Grandma's Cheesy Potato Soup

This is one our very favorite soup recipes - in fact my husband refers to it as "The Soup". This soup can easily be doubled when you need to share a meal with a neighbor or friend.


4 c cubed frozen potatoes
½ c chopped onion
1 c chopped celery
1 c shredded carrots
2 c uncooked small shell pasta
4 chicken bouillon cubes
1 T parsley flakes
¼ c butter
2 t all-purpose seasoning
1 t salt
3 c shredded cheddar cheese
1 c whipping cream

Heat 9 c of water to boiling. Add everything except the pasta, cheese and cream. Bring to a boil and cook for 2 minutes, then add the pasta. Turn heat down to medium and cook until pasta is tender (about 8-10 minutes). Stir often. When the pasta is done turn remove from heat. Stir in the cheddar cheese. When the cheese is melted, stir in cream. Salt and pepper to taste.

Creamy Chicken Noodle Soup

I created this recipe by combining components of several different chicken noodle soup recipes. My new recipe received a two thumbs up from my son and my husband asked for seconds. There's nothing like warm soup on a cold winter day!

4 c diced, cubed chicken
10 c chicken broth
2 t chicken bouillon granules
1 c chopped celery
1 c peeled and sliced carrots
1 bay leaf
4 c whole-wheat egg noodles
1-12 oz. can evaporated skim milk
1 c half and half (**Fat-free half and half works great.)
1-10.5 oz. can condensed cream of chicken soup
4 T cornstarch
1 c frozen peas, optional

Combine chicken, broth, celery, carrot, and bay leaf in a large sauce pan. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cooked through.

Drop noodles into simmering broth and bring to a boil. Boil noodles until almost al dente.

Add evaporated milk, half and half, and condensed soup. Stirring frequently, return to a boil. Mix cornstarch with 1/3 c cold water and then slowly stir cornstarch mixture into boiling soup. Stir until thickened. Add frozen peas and allow to stand 5 minutes before serving.

Taco Soup

This recipe comes from my brother-in-law's family. It's super easy but every busy mom needs recipes like these in her arsenal. This tasty soup is also loaded with fiber and protein!


1 lb. ground beef, browned and drained
8 c diced tomatoes or 4 can (14.5-oz each) diced tomatoes
2 cans (15-oz. each) pork and beans
2 cans (15-oz. each) whole corn, drained
2 cans (15-oz. each) creamed corn
1 pkg. taco seasoning mix

Put all ingredients in crock-pot slow cooker. Stir. Simmer 2 ½ hours. Serve with grated cheese, fat-free sour cream, and corn chips.