Archive | Soup

Chicken Pot Pie in a Bread Bowl

Chicken Pot Pie in a Bread BowlYesterday I mentioned that I recently conquered my fear of making bread bowls.  And now I can’t believe it was a fear because they’re as easy to make as dinner rolls.  Click here for my bread bowl recipe.

We had chicken pot pie on our dinner menu and I decided to serve up the chicken pot pie filling in bread bowls instead of a pie crust.  And WOW!  We loved it.  It might be my new favorite way to eat chicken pot pie.

Chicken Pot Pie in a Bread Bowl

Serving Size: about 4 servings

Chicken Pot Pie in a Bread Bowl

Ingredients

  • 1 medium onion, pureed
  • 4 stalks celery, pureed
  • 4 carrots, sliced
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock (or 2 cups water and 2 teaspoons chicken base)
  • 1-2 cups half & half (or heavy whipping cream)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cooked chicken, cubed (rotisserie chicken works great)
  • bread bowls

Directions

  1. In a soup pot melt the butter over medium-low heat.
  2. Add the onion, celery, and carrots. Cook until the carrots begin to soften.
  3. Add the flour and stir until smooth. Cook for one minute, stirring constantly.
  4. Add the chicken stock (or water and chicken base) and stir well.
  5. Add 1 cup of the half & half (or heavy whipping cream). Cook until thickened, stirring constantly.
  6. Add in more half & half (or heavy whipping cream) to get your desired consistency.
  7. Stir in the chicken, peas, salt, and pepper.
  8. Turn the heat down and cook at a slow simmer for 30 minutes.
  9. Serve up the chicken pot pie fill in in bread bowls.
http://www.abrightandbeautifullife.com/chicken-pot-pie-in-a-bread-bowl/

 

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Creamy Potato Soup

Creamy Potato Soup

 

I’ve made a lot of potato soup over the years but I must say this Creamy Potato Soup that I made a couple of weeks ago is my absolute favorite. It’s deliciously creamy with tender yet firm potatoes. We loved it topped with crumbled bacon, shredded cheddar cheese, and sliced green onions, and we also loved it plain without toppings. I thought it would be tasty sprinkled with croutons but haven’t tried it that way yet.

With all of the cool fall and cold winter days ahead, I’ll surely be making this a few times over the next several months.

 

Creamy Potato Soup

Creamy Potato Soup

Ingredients

  • 2 quarts water, for boiling potatoes
  • 8 potatoes, diced {peeled or unpeeled}
  • 34 ounces chicken stock {I used 2 containers of the Kirkland Signature Chicken Stock}
  • 1/2 cup water
  • 1 small onion, pureed or finely diced
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 3/4 cup all-purpose flour
  • 1-1/2 cups heavy cream
  • 1 cup butter
  • toppings:
  • shredded cheese
  • bacon
  • green onion
  • croutons

Directions

  1. Boil the potatoes for 8-10 minutes, or until tender. Drain and set aside.
  2. In a large pot, add the broth, onions, salt, pepper, and water. Let it simmer on medium low until the onions are tender.
  3. In the pan used for boiling the potatoes, melt the butter. Whisk in the flour and let it simmer for 1-2 minutes. Add the heavy cream slowly, stirring and cooking on medium low until it's well blended and thickened a bit.
  4. Add the creamy sauce to the broth and stir well to combine. Let it simmer for 20 minutes.
  5. Add the potatoes.
  6. Serve with your choice of toppings and enjoy!
http://www.abrightandbeautifullife.com/creamy-potato-soup/

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Ham and Bean Soup

Ham and Bean Soup

Since it’s almost May and our days have been in the high 60’s I’ve stopped making soup and moved on to lighter, refreshing meals.  But I had a ham bone left over from our Easter dinner and our spring weather is cool and rainy this week so I squeaked in one last soup dinner {and a few lunches} using this recipe that’s my favorite for ham and beans.  The little bit of sweetness from the brown sugar and the hint of spicy from the cayenne pepper give this soup a pleasant blend of flavors that always draw me back for “just another spoonful or two.”

I just love cooking beans because it’s makes such an economical, nutritious, and tasty meal.  If you don’t have a ham bone you can easily just buy a half pound of ham and cut it up into bite-sized pieces.  This soup is delicious served up with these french bread rolls or these buttery garlic herb knots.

Ham and Bean Soup

Ham and Bean Soup

Ingredients

  • 1 - 1-1/2 pounds dry great Northern beans {I use 1 pound}
  • 1 ham bone plus extra ham if you have it {or 1/2 - 1 pound cooked ham, cut into bite-sized pieces}
  • 1 onion diced
  • 1/3 - 1/2 cup brown sugar {I use 1/3 cup because I cook my ham in a sweetened liquid}
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper {or a tiny bit more}
  • 1 tablespoon dried parsley
  • 1 teaspoon baking soda, divided

Directions

  1. Rinse beans and then place them in a large pot with 8 cups of cold water and 1/2 teaspoon baking soda. Let the beans soak overnight or at least 8 hours. Drain and rinse the beans.
  2. Place the beans, ham, onion, brown sugar, salt, pepper, cayenne pepper, parsley, and baking soda in a crock pot and stir well to combine.
  3. Cover and cook for 5-6 hours on low heat.

Notes

This can also be cooked on a stove top. Follow the above instructions but place all of the ingredients in a soup pot instead of a crock pot; bring it to a boil then reduce the heat and simmer for about 2 hours, until the beans are tender. You may need to add more water during the cooking time when cooking it this way.

http://www.abrightandbeautifullife.com/ham-and-bean-soup/

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Old-Fashioned Vegetable Beef Soup

 

Vegetable Beef Soup

On a cold wintery day this plain old-fashioned vegetable beef soup is perfect for lunch or dinner.  It’s so hearty and filling without being heavy and has just a bit of spiciness from the pepper sauce, but it can easily be left out you don’t want yours spicy. We love it served up with homemade rolls or artisan bread.  

Old-Fashioned Vegetable Beef Soup

Yield: 4-6 servings

Old-Fashioned Vegetable Beef Soup

Ingredients

  • 1 pound beef stew meat
  • 1 onion, diced or pureed *see note below
  • 3 celery ribs, diced or pureed * note below
  • 2-3 carrots, peeled and sliced
  • 2 potatoes, cut into bite-size pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes, undrained
  • 3-1/2 cups beef broth (or 2 14-ounce cans)
  • 2 small bay leaves
  • 2 teaspoons garlic, minced
  • 2 tablespoons olive oil (or any cooking oil), divided
  • 4 cups water
  • 2-3 teaspoons hot pepper sauce (I use Frank's)
  • salt and pepper to taste

Directions

  1. In a large pot of dutch oven, sauté the stew meat in 1 tablespoon of oil on medium-high heat until all of the sides are brown. Remove from pan and set aside.
  2. Heat 1 tablespoon oil in the pan and sauté the celery and onion until the onion is golden (about 10 minutes).
  3. Add the browned stew meat, water, broth, tomatoes, bay leaves and garlic.
  4. Bring to a boil,
  5. Reduce the heat and simmer uncovered until the beef is almost tender (about 1 hour).
  6. Add the carrots, potatoes, corn and peas.
  7. Cover and simmer until the beef is tender and the veggies are cooked (about 30 minutes).
  8. Serve with sea salt, freshly ground pepper, and more hot pepper sauce, if desired.

Notes

*I like to puree my onions and celery so we have the flavor without the chunks. There's no need to drain the liquid that pureeing produces ~ just add it all to the pan but be aware that the oil will cause the liquid to sizzle and splatter.

http://www.abrightandbeautifullife.com/old-fashioned-vegetable-beef-soup/

Recipe source: Food.com, slightly adapted

More Tasty Soup Recipes

{Click on the recipes below}

A Bright and Beautiful Life
Wonderful Chicken Soup
Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder
Creamy Tomato Basil Soup
Cream of Crab Soup
Thai Shrimp Noodle Soup
Award-Winning Clam Chowder
Hearty Chicken Curry Soup

White Gunpowder
Sausage and Eggplant Soup
Split Pea and Ham Soup

 

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Hearty Chicken Curry Soup

 

Hearty Chicken Curry Soup

Although we’ve had this Hearty Chicken Curry Soup too many times to count, it never ceases to amaze us how delicious it is.  It’s chock full of nutritious veggies and chicken and flavored perfectly with just the right amount of curry.  It’s tasty on its own but we love it served up with a scoop of either white or brown rice on top, which adds to the heartiness of it and gives it some more good texture.  If you need a good recipe for cooking perfect brown rice {click here}.

Hearty Chicken Curry Soup

Hearty Chicken and Rice Soup

Yield: serves 6

Ingredients

  • 1/2 cup butter
  • 1 medium onion {white or yellow}, finely chopped or pureed ~ *see note below
  • 1/2 cup celery, finely chopped or pureed ~ *see note below
  • 1-1/2 cups carrots, sliced
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 1/2 pound mushrooms, sliced
  • 3/4 flour
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 2 cups half and half
  • white or brown rice for serving, optional

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Stir in the onion, celery, chicken, and carrots. Saute for about 8 minutes or until the vegetables are tender and the chicken is thoroughly cooked.
  3. Add the mushrooms. Saute for about 4 more minutes.
  4. Add the flour and stir well.
  5. Gradually pour in the chicken broth, stirring constantly.
  6. Bring the soup to a soft boil and then reduce the heat to low and let it simmer, stirring constantly until it slightly thickens, about 5 minutes.
  7. Add the salt, curry powder, mustard powder, parsley, and black pepper. Stir well to combine.
  8. Add the half and half and stir to combine.
  9. Let the soup gently simmer for around 1 hour, stirring occasionally. Watch it carefully and turn down the heat as needed because it tends to stick to the bottom of the pot if it simmers to high.

Notes

*I always puree my onion and celery because we don't like the chunks of them in our soup. If you're going to puree ~ before adding them to the soup drain off the liquid that the pureeing produces.

http://www.abrightandbeautifullife.com/hearty-chicken-curry-soup/

Hearty Chicken Curry Soup

That was delicious.

Enjoy!

More Tasty Soup Recipes
{Click on the recipes below}

Wonderful Chicken Soup
Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder
Creamy Tomato Basil Soup
Cream of Crab Soup
Thai Shrimp Noodle Soup
Award-Winning Clam Chowder

Hannah at Pretty Wrapped is sharing some of her
favorite soups so click on over to get her recipes.

Zucchini (Courgette) Soup
Vietnamese Pho (Gluten-free)

 

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Wonderful Chicken Soup

Wonderful Chicken Soup

With all of those colorful carrots, this super tasty Wonderful Chicken Soup is so lovely to look at.

It’s also:

  • nutritious
  • one of our family’s favorite soups
  • hearty
  • creamy
  • chock-full of bite-sized chicken, carrots, and potatoes
  • child-friendly ~ no weird or yucky ingredients in this soup

Wonderful Chicken Soup

Wonderful Chicken Soup

Ingredients

  • 3 chicken breasts
  • 3-4 cups diced carrots
  • 3-4 cups diced potatoes {peeled or unpeeled}
  • 1 package Knorr Leek soup {found in the soup area of most grocery stores}
  • 1 - 8 ounce package cream cheese
  • 6 cups water

Directions

  1. Boil chicken in water for 15 minutes.
  2. Remove the chicken, cool and cube.
  3. Strain the water that the chicken was cooked in and return it to the soup pot.
  4. To the water, add the Leek soup, cream cheese, carrots, potatoes, and chicken.
  5. Simmer on low for about 1 hour or until the carrots and potatoes are tender, and the cream cheese is completely softened and blended to make a silky smooth texture.
http://www.abrightandbeautifullife.com/wonderful-chicken-soup/

Give this comfort soup a try.

More Tasty Soup Recipes

{Click on the recipes below}

Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder
Creamy Tomato Basil Soup
Cream of Crab Soup
Thai Shrimp Noodle Soup
Award-Winning Clam Chowder

Visit my blog friends that are also sharing favorite soup recipes:

{Click on the recipes below}

Kay at White Gunpowder 
Sausage and Eggplant Soup

Leilani at Keeping Up With Mrs. Smith
Gumbo

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Chicken Gnocchi Soup {Olive Garden Copycat}

SoupSeries-Day4

 

 

 

 

 

This Chicken Gnocchi Soup is DELICIOUS!

Chicken Gnocchi Soup {Olive Garden Copycat}There are only a few dishes I’ve tried at Olive Garden and out of those few this soup is my very favorite.  Now it’s the only thing I order when I go there.  I love, love, love it.

Imagine my happiness last year when I found this copycat recipe ~ now I can make it at home whenever I have a craving for it.    And I can practically make a whole pot for the price of one bowl at the restaurant.  The taste is very, very similar to the real thing.  In fact, just thinking about it makes me want to make it right now.  Even with the spinach in it my picky-eater son loves it!!!

It’s so hearty and flavorful and like with most soups, it’s delicious served up with a big yummy salad and crusty bread or these delicious breadsticks.

Chicken Gnocchi Soup {Olive Garden Copycat}

Yield: serves 8

Chicken Gnocchi Soup {Olive Garden Copycat}

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 quart half and half
  • 1/2 cup celery, pureed
  • 1 medium onion, pureed
  • 2 cloves garlic, minced
  • 1-2 cans {14-ounce} chicken broth *see note below
  • 1 cup finely shredded carrots
  • 1 cup cooked and diced chicken {can use rotisserie chicken}
  • 16-ounce package gnocchi, cooked {regular or mini}
  • 1 cup coarsely chopped fresh spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley

Directions

  1. In a soup pan, sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
  2. Add the flour and make a roux; cook for 1 minute.
  3. Add the half and half.
  4. Cook the gnocchi according to the package directions.
  5. Add the carrots and chicken to the roux.
  6. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until the soup is heated through.
  7. Before serving season to taste by adding additional salt.

Notes

*Depending on how thick or thin you like your soup, adjust the amount of chicken broth you use.

http://www.abrightandbeautifullife.com/chicken-gnocchi-soup-olive-garden-copycat/

Recipe source: Slightly adapted from CopyKat Recipes

Some of my good blogging friends are joining in again for the Soup Series
and I can hardly wait to try out their recipes.  They look delicious!

{Click on their links below to get the recipes for their delicious soups.}

Leilani at Keeping Up With Mrs. Smith ~ Easy Tex Mex Chili

Maureen at Red Cottage Chronicles ~ Potato Soup

More Tasty Soup Recipes

{Click on the recipes below}

Wonderful Chicken Soup
Chicken Gnocchi Soup {Olive Garden Copycat}
Italian Sausage Tortellini Soup
Sweet Corn Chowder
Creamy Tomato Basil Soup
Cream of Crab Soup
Thai Shrimp Noodle Soup
Award-Winning Clam Chowder

This recipe was featured on:
Sewlicious
Gingerly Made

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Italian Sausage Tortellini Soup

 

Italian Sausage Tortellini Soup

 

I combined three different recipes to bring this Italian Sausage Tortellini Soup together.  And I must say, it’s practically a masterpiece!  This soup is not only a main dish, it’s a complete meal in one bowl because it’s chock-full of veggies, meat, and pasta.  It’s also super flavorful and colorful.  Even though it has lots of vegetables I served it up with a lettuce and spinach salad which was the perfect compliment.

We thought this soup was delicious cooked up just that way the recipe is given, but I think it would be just as tasty without the tortellini or even using gnocchi in place of the tortellini.  I would love to know how you make it and which versions you like.

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

Ingredients

  • 24 ounces mild Italian sausage
  • 1 onion, pureed
  • 4 cloves garlic, minced
  • 5-6 cups chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup diced carrots
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 zucchini, grated (unpeeled)
  • 2 tablespoons dried parsley
  • 8 ounces refrigerated cheese tortellini

Directions

  1. In a large soup pot cook the sausage until it starts to brown; drain off the grease.
  2. Add the onion and garlic and cook until the onion and sausage are completely cooked.
  3. Drain any excess grease.
  4. Add in 5 cups of the chicken broth (add another cup later if you want more broth in your soup).
  5. Add the apple cider, diced tomatoes, tomato sauce, carrots, oregano, and basil.
  6. Bring the soup to a simmer, cover, and simmer for about 30 minutes or until the carrots and tender yet still firm.
  7. Stir in the zucchini and parsley and simmer for 10 minutes.
  8. In a separate pot cook the tortellini for 5 minutes, drain, and add to the rest of the soup. (If you cook the tortellini for the full time as instructed on the package they may be over-cooked and fall apart when they are put in the soup.)
  9. Serve with freshly shredded or grated parmesan cheese, if desired.
http://www.abrightandbeautifullife.com/italian-sausage-tortellini-soup/

These friends are joining in on the Soup Series this week:

Click on the highlighted links to visit their blogs:

Kay at White Gunpowder ~ Salmon Chowder
L
eilani at Keeping Up With Mrs. Smith ~ Chicken Tortilla Soup

Here are more soups you might enjoy:

Award-Winning Clam Chowder

Clam Chowder

Thai Shrimp Noodle Soup

Thai Shrimp Noodle Soup

Cream of Crab Soup

Cream of Crab Soup

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Sweet Corn Chowder

Sweet Corn Chowder

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Sweet Corn Chowder

Sweet Corn Chowder

This soup is an extra special treat for us.

Every fall I buy extra corn on the cob, cook it, cut it off the cob, and freeze it just so I can make this delicious sweet corn chowder.  So if you have some corn tucked away in your freezer pull it out and treat yourself to this creamy-loaded-with-corn soup that gets even sweeter on the second and third day after making it.  If you don’t have corn you’ve frozen you can also make it with store-purchased frozen corn.  It might not be as sweet but it will still be tasty.  We love it served up with a green salad and crusty bread.

Sweet Corn Chowder

Yield: about 5-6 servings

Sweet Corn Chowder

Ingredients

  • 1 large onion, pureed
  • 4 cups fresh or frozen corn, cooked and cut off the cob if fresh, thawed if frozen
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 quart half and half
  • 1-1/2 teaspoons sea salt
  • 1-2 cups chicken broth, depending on the thickness desired
  • 2 tablespoons red wine vinegar
  • Old Bay Seasoning, if desired

Directions

  1. Melt the butter in a soup pot,
  2. Add the pureed onions and cook until the onions begin to brown.
  3. Add the flour, mix well, and allow to cook for 1 minute.
  4. Add the half and half and salt, stirring until well blended.
  5. Add the corn, chicken broth, vinegar, and Old Bay, if using.
http://www.abrightandbeautifullife.com/sweet-corn-chowder/

Recipe source: Original from A Bright and Beautiful Life

For the Soup Series today some of my friends are joining in
on the fun and sharing some of their favorites.

Click on the highlighted links below to visit their blogs:

Kim at Simply Domestic ~ Tortilla Soup
Leilani at Keeping Up With Mrs. Smith ~ Broccoli Cheddar Soup
Maureen at Red Cottage Chronicles ~ Crockpot Cheddar Cheese Soup

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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

I love this soup.  Absolutely Love It.

The story of it and how it evolved goes something like this:

About two years ago I was searching all over the internet for a tortellini soup recipe and found several that looked quite promising.  I tried about five of them only to be disappointed.

So I continued my search and discovered a soup that sounded delicious called Tortellini Tomato Soup.  I don’t always have half and half and sun-dried tomatoes on hand but that particular day I did so I actually made the soup the same day I found it.  It was good but I didn’t like it with the sun-dried tomatoes so a week later I made it with canned petite-diced tomatoes {winter time and no fresh garden tomatoes} and I didn’t like that either.  A few weeks later I made it again and just left the tomatoes out.

Aah…  It was Delicious!!!  Just what I was looking for.  I loved the smooth creaminess of it.

But by that time I was getting tired of the tortellini so I thought, “this would actually be just as delicious without the tortellini.”  And I’ve been making it that way ever since.  In fact, I’ve renamed it from Tortellini Tomato Soup to Creamy Tomato Basil Soup.  Occasionally I’ll throw in some tortellini and I like it that way, too.  But I love it best without them.

It’s a super quick soup to throw together and it’s a great choice to serve at casual soup dinner parties. Served up with a green salad and some delicious bread, this meal is deliciously satisfying.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Ingredients

  • 2 cans (10 oz) Campbell's tomato soup
  • 2 cups chicken broth
  • 2 cups milk
  • 2 cups half and half
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 cup shredded Monterey Jack cheese
  • shredded Parmesan cheese (for topping)
  • 1 package (9 oz) refrigerated cheese tortellini, cooked (optional)

Directions

  1. In a large soup pot combine the tomato soup, broth, milk, half and half, and seasonings.
  2. Heat through, stirring frequently.
  3. (At this point add the tortellini, if using.)
  4. Stir in the 1 cup of shredded mozzarella cheese and heat through until the cheese melts.
  5. Spoon into bowls and sprinkle with shredded mozzarella or Parmesan cheese (and a few croutons, if desired.)
http://www.abrightandbeautifullife.com/creamy-tomato-basil-soup/

 

Recipe source: Adapted from Favorite Family Recipes

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