Chicken Potato Chowder

This chowder is thick and creamy and just delicious!

• 2 tablespoons butter
• 1 small onion, chopped
• 3 cups chicken stock
• 3 medium-size potatoes, peeled and cut into medium dice
• 3 medium carrots, peeled and cut into medium dice
• 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 8 oz. cream cheese (room temperature) or 4 oz. softened cream cheese plus 4 oz. shredded cheddar cheese
• 2 large chicken breast halves, cooked and cut into medium dice (about 2 cups)

Melt butter in a stockpot over low heat.  Add the onion and cook until soft, about 5 minutes.  Add the chicken broth, potatoes, and carrots.  Bring to a boil, then decrease heat and simmer until potatoes and carrots are fork-tender, about 20 minutes.  Add the parsley flakes, salt, and pepper.

Stir the flour and milk together in a small bowl until smooth, add the flour mixture to the soup, and bring the soup to a boil.  Stir the soup until it begins to thicken.  Add the cheese and mix until the cheese has melted into the soup.  Stir in the chicken and continue cooking until the chicken is heated through, but do not boil.

Serves 4 to 6.  (I would double this recipe it is so good.)

“Witnessing isn’t a job to be done but a life to be lived.”

White Chicken Chili

This recipe makes a large pot of soup.  I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal.  Or else my grandkids raid my freezer and take it out.  Fine with me.  It warms my heart they like my food.

This is also very quick easy to make as it uses most everything in a can.  Just stock up your pantry.

• 2 onions, chopped
• 1 tablespoon oil
• 6 cups chicken stock
• 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
• 3 (5-oz.) cans chicken, drained
• 2 (4-oz.) cans diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon white pepper
• 12-oz. container sour cream
• 3 cups shredded Monterey Jack cheese

In a large stockpot over medium heat, saute onions in oil until tender.  Stir in remaining ingredients except sour cream and cheese.  Simmer for 30 minutes, stirring frequently, until heated through.  Shortly before serving time, add sour cream and cheese.  Stir until cheese in melted.

Serves 16 to 20.

222 calories per 1 cup

“Our actions speak louder than our words.”

Chicken Meatball and Orzo Soup

This soup has the most amazing broth!  Very comforting on a chilly day.  Those days are coming soon and I urge you to try this soup.  You won’t be disappointed.  Yum!

• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 8 cups chicken stock
• 1/2 cup uncooked orzo pasta
• 1 tablespoon lemon juice
• 2 teaspoons dried parsley

For the chicken meatballs:

• 1 pound ground chicken
• 1/3 cup Panko crumbs
• 1/4 cup Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, to taste.  Stir until well combined.  Roll mixture into 3/4-to-1-inch meatballs.  You should get around 25 to 30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add meatball, in batches, and cook until all sides are browned, about 2-3 minutes.  Transfer to a paper towel lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot.  Add the garlic, onion, carrots and celery.  Cook, stirring occasionally, until tender. about 4-5 minutes.

Pour in chicken stock and bring to a boil.  Stir in orzo and meatballs;  reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.

Yield:  4 large servings.

“God-the Perfect Father-will never let us down, leave us, or stop loving us.”