Even Though It Should Be Spring...

It is never too warm to have a nice piping hot bowl of soup in the Springtime, or what should be Spring. The snow is swirling around right now outside of my kitchen window and it's only a day away from the First Day of Spring! :( Why???? I'm so ready for Spring!!!!!

BROCCOLI CHEESE SOUP

INGREDIENTS:
1 Whole Onion; diced
1 Stick Butter
1/3 C. Flour
4 C. Milk
2 C. Half & Half
4 Heads of Broccoli cut into Florets
1 pinch Nutmeg
3 C. Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc)
Dash of Salt
Dash of Pepper
Chicken Broth for thinning; if needed

Melt Butter over medium heat, then add the Onions. Cook Onions for 3-4 minutes, then sprinkle the Flour over the top. Stir to combine and cook for 1 minute or so, then pour in the Milk and Half & Half. Add Nutmeg, then add Broccoli, a Small dash of Salt and Plenty of Pepper. Cover and reduce heat to low. Simmer for 20-30 minutes, or until the Broccoli is tender. Stir in Cheese and allow to melt. Taste seasonings and adjust. Serve. 

This is so yummy with some flaky, crusty bread!

A Great Night For Soup!

I found this recipe on Pinterest...I know, how shocking! Anyway, I immediately saw ways that I was going to adjust it to make it my own. For one, it had no meat in it what-so-ever, for you vegetarians that's a good thing and you could omit the meat that I added in and have a healthy vegetarian supper!

SPEEDY CHICKEN & CHEESE TORTELLINI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese

In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.

I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)

A Great Meal For A VERY Chilly Night!

It's been a bit since I've posted, I apologize for that. After my nieces Birthday Party things got very hectic around here, and at work, and I also came down with a severe case of Bronchitis! :( It was NOT fun, but thankfully the steroids, antibiotic and inhaler have helped to kick it out of me this time...hopefully for good! I'm glad to have the inhaler though, especially on these past frigid Michigan winter days, where the minute I step outside it takes my breath away.

I was tooling around on Pinterest the other day...I know BIG surprise...NOT!!! :) Anyway, I came across a recipe for Creamy Chicken Gnocchi Soup and thought, "I will have to make this soon." Well, soon has come! It is what this post is ALL about! Although, I have to admit that I didn't follow the recipe to a T, but instead kind of made it my own right off the bat. I will tell you where my add in's are and you can decide how you'd like to make it. How's that for fair? ;)

CREAMY CHICKEN POTATO (I added the Potato) GNOCCHI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
1 Small Onion; chopped
2 Carrots; sliced thin (I used Baby Carrots as that's what I had in the house)
1/2 tsp. Dried Thyme
2 Cloves Garlic; minced
3 Medium Potatoes; cubed (I added these to mine)
1/2 Small Bag of Frozen Corn (I added this as well) 
1/4 C. Flour
2 C. Half & Half
1 C. Milk
1 10.75 oz. Can Chicken Broth; PLUS 1 Can of Water
1 Lb. Gnocchi
3 Poached Chicken Breasts (Or the recipe says that you can use a rotisserie Chicken) (I cooked up 3 Chicken Breasts at 350 for an hour in the oven last night in preparation for this soup)

In a Dutch Oven or Large Pot, heat the Olive Oil over medium heat. Add in the Onions, Carrots, Thyme, Potatoes and Corn, cook until tender about 10-15 minutes. Add Garlic and cook for about 1 minute; until fragrant, stirring frequently. Add Flour and cook until the Flour just turns golden. Slowly whisk in Half & Half, Milk, Chicken Broth and Water. Bring to a boil; then reduce to a simmer. Stir in Gnocchi and continue to simmer for about 5 minutes, until Gnocchi is cooked through. Add Chicken and cook for about 2-3 minutes; until heated through. 

It's quick, it's easy and it's delicious! Give it a try, I would love to know what you think of it!

Ah, A Divine Crock-Pot Meal

This morning, before I headed out the door for an interview I threw the things together in the Crock-Pot for supper. Let me tell you, by the time I got back home and opened the front door the whole house smelled so delicious. I could hardly wait until supper. It was definitely as good as it smelled and worth the wait! ;)

HAM & POTATO SOUP

·         3-1/2 cups peeled, diced potatoes

·         ⅓ cup chopped celery (I didn't have any celery, so I omitted it)

·         ⅓ cup finely chopped onion

·         1 cup diced ham

·         3-1/4 cups water

·         6 chicken bullion cubes

·          1 t. salt

·         1 t. pepper

·         5 T. flour

·         5 T. butter

·         2 cups milk

Instructions

1.     Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes.

2.     minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.

3.     Stir mixture into crockpot.

4.     Let cook 15-20 minutes more.

It was nice and creamy, and not watery like most soups. I tend to like my soup to have a little substance to it! Give this one a try, you won't be disappointed. 

It Was a Soup Kind of Week!

This week with the return of Fall I decided it was a good week to make soup for supper! I LOVE Fall, but I really feel like this season is moving so fast. The leaves on the trees in my neighborhood are already beginning to change colors and the temperature on some days is cooler than normal. I just want to say, Dear Autumn,

You are not supposed to visit until sometime in Mid-November. Please kindly leave and visit again at your normal date!

Very Sincerely,
Me

Oh well, it is much nicer working in the kitchen when it's not so HOT outside! I would think that many of you like Tacos, well this soup is a cool twist on an old favorite!

TACO SOUP

INGREDIENTS:

1 Qt. Tomatoes
1 (15 oz.) Can Chili Beans
1 Lb. Ground Beef
1 Can Corn; undrained
1 (8 oz.) Can Tomato Sauce
1 pkg. Taco Seasoning
1/4 C. Onion; chopped
Tortilla Chips
Shredded Cheddar Cheese
Sour Cream

Brown the Ground Beef; drain grease. Place in Crock-pot and add Beans, Taco Seasoning, Sauce, Onion, Tomatoes and Corn; stir together. Cook on low for 4-5 hours. Serve over Tortilla Chips. Top with Cheese and Sour Cream.

This is a favorite around here, and I haven't made it in a long time. It was delicious! I hope that you'll give it a try as well.