This soup is seriously....so.good. trust me!
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (make your own - basil, EVOO, parmesan cheese, and pinenuts blended in a food processor) or buy some...
- Salt and Pepper, to taste
Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
Add whipping cream. Add pesto.
Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.
I love a good home made soup too! This recipe is actually one that Kate Walker gave me. I make it all of the time and it's become one of my favorites. It's definitely not a diet soup, but it's so so GOOD!! Our nickname for the soup is "Heart attack soup" :) Enjoy!
ReplyDeleteCream Of Chicken Soup
Boil Together: 4 Chicken Breasts 1 Med. Onion
4 Cans Chicken Broth 2 Cups Celery
2 Cups Carrots Chopped.
Cook Chicken in broth with Onions, Celery, and Carrots.
(aprox. 30 min.) Cube the Chicken.
In a large pan, melt 1lb. (4 cubes) Margarine, then
add 1 Cup flour. Stir until starts to thicken. Then
add 1 Pint half & half. Stir until thickens.
Add to the broth and chicken mixture. Stir. Add 4
shakes pepper. Then add two cans Cream of Chicken
soup and one can of milk.
Serves 18 to 20
keep'm coming. I need more soup recipes. I don't know that I loved any of the recipes I have, sorry.
ReplyDeleteThis is a super fast, easy and yummy soup that I keep thinking about.
ReplyDeleteTortellini Soup
6-8 cloves of garlic
2 T. butter
4 (14oz) cans of chkn broth
1 (19oz) pkg froz cheese tortellini
3 (14oz) can Italian stwd tomatoes
1 bag spinach (stems removed)
2 tsp. basil
grated parmesan cheese
Saute garlic in butter. Add chicken broth (i usually just make mine with bouillon). Bring to boil and add tortellini. Simmer a few minutes. Add the 3 cans of stewed tomatoes, bag of spinach, and basil. Cook 5 more minutes. Add parmesan cheese and serve.
Chicken and Dumplings
ReplyDeleteSoup:
2-4 chicken breasts
4 1/2 cups water
1 1/2 tsp salt
1/2 tsp pepper
Heat to boiling then simmer until chicken is cooked, about 20 minutes.
remove chicken from the broth. Let cool for 10 minutes then cut or shred.
Add chunked/shredded Chicken back to broth along with -
enough water to broth to measure 5 cus
2 carrots, sliced
2 stalks celery, sliced
4 potatoes, peeled and cubed
1 small onion, chopped
1 clove garlic, minced
1 Tbs. chicken bouillon
Heat to boiling: reduce heat, cover and simmer until carrots and potatoes are tender, about 20 minutes.
Dumplings:
3 Tbs. shortening
1 1/2 Cups flour
2 tsps. baking powder
3/4 tsps. salt
3/4 Cup milk
Cut shortening into flour, baking powder and salt with a pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto boiling hot soup. Cook uncovered 10 minutes. Cover and cook 20 minutes longer. (makes about 10 dumplings)
Okay this isn't soup but it is as easy as soup!
ReplyDeleteCROCKPOT LEMONADE CHICKEN
6 chicken thighs without skin (or equivalent)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
Old Fashioned Crock Pot Beef Stew
ReplyDelete2 Tbl. all-purpose flour
12 oz. beef stew meat
2 Tbl. cooking oil
Coat meat in flour in a large zip-locking baggy. It is best to add a few at a time to insure they are thoroughly covered. Brown meat in oil in skillet and drain off the fat.
Layer : 1 medium onion (chopped)
browned meat from above
3 C cubed potatoes
1 1/2 C frozen cut green beans
1 C frozen corn
1 C sliced carrots (about 2 medium)
In a separate bowl combine the following ingredients:
1 can stewed tomatoes (cut up)
1 C water
1 Tbl. Worcestershire sauce
1-1/2 tsp. instant beef bouillon granules
1 t dried oregano
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1 bay leaf
Pour liquid ingredients over layered meat & veggies, cover & cook on low-heat for 10-12 hours and for 5-6 hours on high heat setting. Remove bay leaf & serve with a nice crusty bread. Enjoy!
Note....this recipe can be put together the night before & set in fridge so in the morning you just need to set it in the electric bowl. It's quite yummy.