Chicken Pot Pie Soup w/ Dumplings

 I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup.  My husband's vote was that he liked it better, I'm not so sure.  I liked it just fine but the textures between the two different ways are totally different.  I say this is a keeper but I'll make it both ways still.

See above for the link to my Chicken Pot Pie receipe.  You follow all the same steps except for the end:

Mix up the dough.  Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil.  Drop the dough mixture by tablespoonfulls on top of the soup mixture.  (They will get larger as they cook so I wouldn't make them too big.)  Let sit for a minute or two then flip over.  Wait a minute or two, push those to the side, and add more dough.  Repeat until all dumplings are in and then stir.

This is linked to:

What's Cooking Wednesday at Turning the Clock Back
What's On the Menu Wednesday at Dining with Debbie
What's On Your Plate at GoodCheapEats
Made it on Monday at Lark's Country Heart
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Potato Leek Soup with Bacon

This was in the April 2011 issue of Food Network magazine.  I love how pretty this soup is and it was very good.  It will definitely be making an appearance next fall when it becomes soup weather again.



Potato Leek Soup with Bacon

2 Tb unsalted butter
1/2 tsp smoked paprika
1 1/2 c cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
kosher salt and freshly ground pepper
1/2 c heavy cream (I used half and half)
1 1/2 c frozen peas (do not thaw)
1/4 c chopped fresh parsley
*I added just a little bit of shredded Italian cheese blend

Preheat oven to 400 degrees.  Make croutons:  Melt 1 Tb butter, then mix in paprika in a bowl.  Add bread cubes and toss.  Spread on baking sheet and bake until golden brown, 8 to 10 minutes.

Meanwhile, cook bacon in large saucepan over medium heat until crisp, about 8 minutes.  Transfer with slotted spoon to a paper towel-lined plate.  Discard all but about 1 Tb fat from the pan.  Add remaining 1 Tb butter, then add leeks and garlic; cover and cook until soft, about 5 minutes.  Add broth, 2 cups water, potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat.  Reduce the heat to medium and simmer, partially covered, until potatoes are tender, about 10 mintues.

Puree half the soup in a blender, then return to pot.  Add cream and bring to a simmer.  Add peas and cook until tender, about 3 minutes.  Season with salt and pepper.  Serve with croutons, bacon and parsley.

4 servings = 446 calories

I got 8 cups out of this so I made 6 servings at 298 calories each.

This link is posted to:

Seasonal Sundays at Real Sustenance
My Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Take a Look Tuesday at Sugar Bee Crafts
Made By You Monday at Skip to My Lou
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Homemaker Monday at 11th Heaven's Homemaking Haven
Tasty Tuesday Parade of Food at Balancing Beauty and Bedlam
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff

Cream of Broccoli Soup

I asked my mother in law for this recipe since hers was absolutely delicious!  This is what she sent me, although we both added some velveeta to ours.  You could leave out the ham to make it meatless too.

Creamy of Broccoli Soup or Broccoli Cheese Soup

4 cups chicken broth
1 large bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 tsp salt
dash of ground pepper
1/4 cup all purpose flour
2 oz ham (1/3 cup diced)
1/2 cup heavy cream (I used half and half, my  mother in law uses evaporated milk)

Combine broth, broccoli, onion, bay leaf, salt and pepper in large saucepan over high heat.  When broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes.  The vegetables will become tender.
Remove bay leaf and discard.  Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20 to 30 seconds.  This will finely chop the vegetables to nearly a puree.  (Be careful blending hot liquids. You may want to let it cool a bit before this step.)
Pour the blended mixture back into pot over medium/low heat.  Add flour and whisk until all lumps have dissolved.
Add ham and cream.  Continue to simmer for 10 to 15 minutes or until the soup is as thick as you like it.
If you're adding cheese do it at the very end and just warm until melted.

This made 6 cups for me.  It says that it makes 4 servings as an appetizer or 2 servings as an entree but we got three servings easily out of this one.

This post is linked to:

It's a Keeper Thursday
Show Off Your Stuff at Fireflies and Jellybeans
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tuesday Night Supper Club at Fudge Ripple

Southwest Turkey Soup

You must like ground turkey to like this soup.  I think next time I may try it with ground beef.  I like turkey, but only if it's cooked a certain way, or with certain ingredients.  This wasn't bad, don't get me wrong, just may tweak it some next time.

Found the recipe in the Taste of Home magazine, December/January 2011 issue page 38.

Southwest Turkey Soup

In a Dutch oven, brown 1lb. ground turkey in 1 Tb olive oil. (I omitted the oil and added a small onion during this step.)  Drain if needed.  Add two cans rinsed and drained kidney beans, 2 cans (14 oz each) chicken broth, 2 cups frozen corn, 1 cup salsa, 1 can (4 oz) green chilies and 1 Tb chili powder.  (I seasoned my meat with chili powder and cumin so I did not add anymore here.)  Bring to a boil; cover and simmer fro 10 minutes.  Serve topped with sour cream and fresh cilantro.

Serves 6

Baked Potato Soup

This is a receipe I grew up on.  Quick and easy, very adaptable to your tastes.

Baked Potato Soup

3 strips bacon, diced (I use real bacon pieces with the salad stuff)
1 small onion, chopped
1 clove garlic, minced
1/2 tsp pepper
2 lg potatoes, baked, peeled, cubed (about 2 cups)
1 cup 1/2 and 1/2 cream
3 Tb flour
1 tsp salt and dried basil
3 cups chicken broth (I use a little more than this depending on the amount of cheese and thickness of the soup)
shredded cheddar (and/or Velveeta)

In large saucepan, cook bacon until crisp.  Drain, reserving 1 Tb drippings.  Set aside bacon.  Saute onion and garlic in dripping until tender.  (Since I use bacon pieces that are already cooked I saute my onion and garlic in some oil and butter.)  Stir in flour, basil, salt, and pepper.  Mix well.  Gradually add broth.  Bring to boil and stir 2 minutes.  Add potatoes and cream; heat through but do not boil.  Garnish with bacon, cheese, and parsley.  (I mix the cheese into mine, about a cup of shredded cheddar and 1/4 lb of velveeta)

You could easily add veggies to this.  Corn or broccoli would be good, maybe some red pepper.

This post is linked to:
Show Me What You've Got Thursday at It's a Keeper
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table (where I was featured this week!)
Foodie Friday at Designs by Gollum
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory (where my French Toast Casserole was featured this week!)
Mouthwatering Mondays at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven

Chili

Basic Chili:

2 lbs ground beef
1 to 2 onions, depending on how big they are
2 cans chili beans
1 can white bean (I usually use Great Northern)
1 can red bean (dark red, light red, whatever you like)
1 packet chili seasoning (I used Williams brand, nothing else!)
Large can (I think it was something like 47 oz) tomato juice
Secret ingredient my grandpa used:  sugar, a few tablespoons, or as much to your liking.  I'm learning that a little sugar on meat make a huge difference in taste.  When I did those Double Decker Tacos it called for brown sugar, which I thought was a little strange, but it was the best tasting taco meat I've ever had.

Cook beef until almost done, drain if needed.  Add onion and 3/4 of the chili seasoning and cook until slightly soft.  Meanwhile, in crockpot add beans, NOT DRAINED, rest of seasoning, sugar and tomato juice.  Once meat is done add to crockpot.  My crockpot gets really, really hot so I do 2 to 3 hours on high or 4 or 5 hours on low.

Tortellini Soup

The best soup ever!!  Unfortunately I'm the only one in my family who really loves this recipe.  My husband eats it because that's what's for dinner but he doesn't love it.  And my kids will eat a couple bites of a tortellini but that's it.  Good think I like it enough to eat all the leftovers!

Tortellini Soup

Brown 1 lb. of Italian sausage with the casings removed.  Saute 1 chopped onion and 2 large garlic cloves.  Combine above.

Add 2 cans of chicken or beef broth
1 oz can of tomato soup
1 diced green pepper
1 sliced carrot
3/4 lb can chopped tomatoes
2 Tb basil
1 tsp oregano

Simmer 40 minutes.  Add 8 oz cheese tortellini 5 minutes before serving.  Best when soup is made ahead.  Add tortellini last.

**We aren't big fans of chunks of tomatoes so here's what I use in mine:

Jimmy Dean Italian sausage
1 can tomato soup
1 can tomato sauce
beef broth
green pepper, red pepper, carrot
onion, garlic
basil, oregano
I probably doubled the amount of tortellini

***I also make a double batch of this.  It freezes well if you make it to the point of adding the tortellini.  Then all you have to do is thaw is, get it simmering, and add the tortellini.

This post also linked to:
Mouth Watering Monday
Tempt My Tummy Tuesday