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.”
Cheesy Leftover Tater Tot Chowder
I know what you’re saying. Whoever has tater tots left over? Well, when I served PADS last week I had made tater tots to go along side Sloppy Joes Sloppy Joes, Broccoli Salad Broccoli Salad, Corn Casserole Creamy Corn Casserole, etc. and I had several left over. So I decided to make some soup with them.
I didn’t realize how delicious this was going to be when I started out making it. But the flavor is so good!!
- 3 slices thick-cut bacon, cut into pieces
- 1 (28-oz.) bag frozen tater tots (not sure if I had a full bag leftover or not, but close to it) (I made 3 bags that night)
- 1 (15-oz.) can creamed corn
- 2 (15-oz.) cans low-sodium chicken broth
- 2 cups whole milk
- 8 oz. shredded cheddar cheese
Preheat oven to 450 degrees.
Arrange frozen tater tots in a single layer on an 11″ X 17″ baking sheet. Cook to a light golden brown about 30 – 35 minutes.
In a large stock pot, brown bacon until crispy. Remove bacon to paper towel and drain pot.
Return bacon to the pot along with corn, broth and milk. Bring to a boil. Lower heat and add potatoes. Simmer 12 to 15 minutes. Stir to break up tots. Or leave chunks, if you prefer.
Add the cheddar cheese and heat until melted. Serve.
This makes quite a large batch of soup and is fairly thick, which I like. If you want a thinner soup, add more broth or milk. I added more broth and more milk.
I’m not sure what the flavor would be like if you didn’t bake the tots, but I think possibly that’s why the flavor was so good. May be because the tots got nice and golden brown. This is even better the next day.
Makes 8 large servings.
“Even when we don’t sense God’s presence, His loving care is all around us.”
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.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
Basil Tomato Soup with Orzo
This soup is scrumptious! My husband didn’t think he was going to like it, but after trying it, he asked for seconds. I think it may even be better the next day after the flavors have had a chance to blend together.
- 1 large onion, diced
- 1/4 cup butter
- 2 garlic cloves, minced
- 3 cans (28-oz.) crushed tomatoes
- 1 carton (32-oz.) chicken broth
- 1 cup loosely packed basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked orzo pasta
- 1 cup heavy whipping cream
- 1/2 cup grated Romano cheese
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook for 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Makes 16 servings. (4 1/2 quarts)
This makes a large batch, but I always love to freeze soup so I have it at a moments notice.
“What steps can you take to discern God’s leading or to acts on His call for your life?”
Chicken Pot Pie Soup
I made this for me and my grandson today. We both love chicken pot pie and we both loved this soup. Really easy to make too. Yummy!
- 1 disk, refrigerated pie dough
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 (10-oz.) package frozen mixed peas and carrots
Preheat oven to 425 degrees. Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt butter in a large pot over medium-high heat. Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute.
Divide among 4 bowls and top with the crust.
“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”
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.”