Weeknight Chicken Noodle Soup

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I can't believe I've never shared my recipe for chicken noodle soup! My husband asks to have it for dinner about once a week. I don't mind making it at all because it's so fast, easy and cheap! My kids love the veggies too, which makes any dish a winner in my book!

Now, I suppose my recipe is not all that different than most people's recipe, but I've started making it by cooking the chicken ahead of time, which makes it really fast. Here is how I do it!

Ingredients -

3 chicken breasts
1 lb of carrots, chopped
1 lb of celery, chopped
1 medium onion, diced
2 tsps of garlic
2 cartons of stock (I use bullion and water.)
1 package of frozen noodles
Black pepper to taste

Pre-cook your chicken in the crockpot. I just place mine in the crockpot on high for three hours or so, but my crockpot cooks SUPER hot. If you're going to be gone all day, try it on low instead. Once your chicken is ready to go, place your diced celery, carrots and onions in a large stock pot and saute until the onions are translucent. Then, add your chopped garlic and black pepper and stir. Next, add your chicken stock and bring to a boil. While you're stock is warming up, chop your chicken in to bite sized pieces. As soon as your stock is boiling, add your frozen noodles and boil as directed. Once the noodles are done, stir in your chicken. Next, eat and put your feet up because you just made the world's easiest and fastest chicken noodle soup!

Tortellini Soup

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I made this recipe for the first time a few weeks ago, and we absolutely loved it. It is an adaptation of this recipe from Family Fun. My recipe is as follows,

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrot, peeled and diced
• 2 stalks of celery, chopped
• 8 cups of chicken stock (I use bouillon and water. Use vegetable broth for vegetarian.)
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf
• 1/2 teaspoon of garlic

• 1/2 cup canned crushed tomatoes
• 1 can of tomato sauce
• salt to taste
• 8 to 9 ounces fresh or frozen tortellini (I use cheese, of course.)
• 2 to 3 tablespoons chopped fresh parsley
• Handful of baby spinach
• Black pepper, to taste

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, celery, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
   
2. Add the stock, basil, bay leaf, tomatoes, tomato sauce, garlic and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley, spinach, and pepper during the last minute or so. Makes about 5 servings.

Cheesy Veggie Chowder

 (Not a great picture because my people were IMPATIENTLY waiting to eat!)

I think I initially saw this recipe on MoneySavingMom from LuLuTheBaker. My people absolutely LOVE Broccoli Cheese soup, but I had never made it! When I saw that this recipe was so EASY, I figured I should give it a shot. Oh, we loved it! My only regret is that it doesn't make much. The second time I made it, I double the batch, so we had some for the freezer! I highly recommend it! It's very tasty, hearty and EASY. And ya'll know I love anything that will get veggies in my kid without a fight!

Here is my adapted recipe,

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 Tablespoon minced garlic

4 cups chicken broth (I used bullion cubes and water for $ saving purposes.)

3 baking potatoes, peeled and diced

1 Tablespoon flour (I used a little more.)

1/2 cup water

2/3 cup milk

1 lb of broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

 

Viola!

Crockpot Chicken and Wild Rice Soup

Yes, it's the hottest day in Kansas City since I was 3. This is what my car thermometer said today at 3:05.

(I know. Can you believe it??!!??)

And yes, we had soup on the hottest day EVER. It was a preventative measure in order to avoid turning on the oven. And OH BOY, it was GOOD. My husband made it, and he was STOKED. It is a great dish to inspire a budding hubby-chef, and the entire pot cost less than $5!

Here is the recipe, 

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper (plus more to taste)
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used 2% milk.)
1 cup grated carrots (I diced mine.)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes. 

For more recipes, see www.balancingbeautyandbedlam.com.

KOKOPELLI'S Chicken Enchilada Soup

The fantastic recipe is from a restaurant called Kokopelli that is right by our house, and it's one of my mom's new favorites. It's nice and mild, so it's a good family dish. My girls love it with sour cream and cheddar on top and a side of tortilla chips. Those that like to live on the spicier side can add enchilada sauce (like I did) or pico. The recipe is as follows,

(from the Kansas City Originals website)

CHICKEN ENCHILADA SOUP

Posted: 4/1/2009
INGREDIENTS:
Makes 6 servings

½ tablespoon vegetable oil
½ pound of chicken (approximately three fillets)
¼ cup diced onions
½ clove garlic, pressed
2 cups chicken broth
½ cup masa harina
1½ cups water
½ cup enchilada sauce
8 ounces Velveeta
½ teaspoon salt
½ teaspoon chile powder
¼ teaspoon cumin

INSTRUCTIONS:
Add oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred chicken into small, bite-sized pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips ad pico de gallo.

Cook Time: 50 minutes

Vegetarian Chili

 

(Pictured is the non-vegetarian version.)

Several years back, we had a chili cook off on Christmas Day. My husband made this recipe, and I reallllllllllly liked it. However, I'm not a big meat eater, so I adapted it to a meat-free version that I make when my husband isn't home. : )

The recipe is as follows -

Ingredients

• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 2 (15 ounce) cans of black beans, drained and rinsed
• 1 (15 (ounce) can of corn, drained and rinsed
• 1 1/2 cups chopped onion
• 1 chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Directions

1. In a large pot over high heat combine tomato juice, tomato sauce, kidney beans, pinto beans, black beans, corn, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

One of the things I love most about the recipe (other than that my kids will eat it) is that it's SUPER healthy, and it makes A LOT. I usually have enough for everyone to eat until their stuffed for dinner dinner + lunch leftovers the next day. I usually freeze a second big container which is enough for me and the girls for dinner.

Also, I plugged it in to a recipe analyzer, and it got an A! Pretty awesome! Where else can you get 31 grams of fiber and 42.8 grams of protein???

For another family favorite that freezes well, see my cranberry orange scone recipe!

Fore more vegetarian recipes, see Vegetarian Foodie Friday!

Baked Potato Soup

I was thinking this is almost more like Twice Baked Potato Chowder! It's so thick and rich, it really ends up being like twice baked potato filling!

This is my mom's recipe. The base is very basic, so when we make it, we serve it with a bunch of dump-ins so people can make it to their liking. Here is the base recipe:

2/3 cup butter
2/3 cup flour
6 cups of whole milk
5 lbs of baked potatoes
12 oz sour cream
4 oz of grated cheese
a handful of bacon bits (I omit.)
Salt and Pepper to taste (It takes a lot.)

You start by making a rue (browning the butter and flour together, so the flour cooks.) Add 6 cups of milk Then, scrape the potatoes out of the skin in to your stock pot. The soup will immediately thicken from the potato starch. Next, you stir in the sour cream and cheese and salt and pepper to taste, and you're good to go! (The recipe is very flexible. If the soup is too thick for you, add less potatoes or more milk. If you want more sour cream and cheese, go for it! The cheese will also make it very thick though.)

Then, I always serve with an extra bowl of grated cheese, sour cream, bacon and green onions. That way everyone can season exactly how they like it. I just like mine with tons of cheese (see above!)

The soup it's self is super hearty and filling. People always really like it -- especially a carb lover like me! It reheats really well and freezes beautifully. Enjoy!

Salsa Soup

I picked this recipe up from my mother-in-law. She made it a few weeks back, and it was just so good! Super easy too!

Ingredients:

1 onion, chopped 2 (16 ounce) can dark kidney beans 2 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can tomato sauce 1 (15 ounce) can of chicken broth 2 (10 ounce) cans of Rotel, undrained

1 (1.25 ounce) package taco seasoning shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)

Directions:

1.	Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5 hours.
2.	Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

The only change I really made was that I also wilted some fresh baby spinach in to it at the very end. I figured it was a painless way to sneak in some "green."

Also, a funny thing, I accidentally picked up one can of Rotel with habaneros instead of the "regular" kind, but I decided to roll with it. It WAS spicy! My girls were funny -- chowin' down with a spoon and one hand and a glass of milk in the other. I should have taken a picture!

See also Life As Mom, Balacing Beauty and Bedlam and Crock pot Wednesday.