Archive of ‘Soups’ category

Chicken Wild Rice and Bacon Soup

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken, Wild Rice and Bacon Soup!  Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!  Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing soup!

The soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that (and that really wasn’t a big deal), it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife). Cook bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add the heavy whipping cream. Stir to combine. Return the soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

Chicken Wild Rice and Bacon Soup
 
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Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
As Prepared By:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 6-7 slices thick cut bacon, cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot, peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper, to taste
Directions
  1. Cut bacon into 1" strips with kitchen scissors. (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

Albondigas Soup

I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous times over the years, and we still enjoy it to this day. Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices, and the meatballs, filled with ground beef and rice really help fill you up, too! The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Albondigas Soup / The Grateful Girl Cooks!
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Albondigas Soup / The Grateful Girl Cooks!

While soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little meatballs). I placed them on parchment paper as I formed them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown. I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Albondigas Soup / The Grateful Girl Cooks!

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Albondigas Soup / The Grateful Girl Cooks!

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Albondigas Soup / The Grateful Girl Cooks!

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
 
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Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
For the broth:
  • ½ cup chopped onion
  • 2 Tablespoons vegetable oil
  • ½ teaspoon chili powder
  • dash of garlic powder or garlic salt
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
For the meatballs:
  • 1 pound ground beef
  • ½ cup COOKED rice
  • 1 Tablespoons cornstarch
  • Dash garlic powder or garlic salt
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup parsley flakes
Directions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Here’s one more to pin on your Pinterest boards!Albondigas Soup / The Grateful Girl Cooks!

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Beef and Barley Soup

We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup… a big bowl of hot soup sounded perfect for such cold, icy days!Beef and Barley Soup / The Grateful Girl Cooks!
When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.  The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup).

Interested?  Well, here’s how you make it:

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef and Barley Soup / The Grateful Girl Cooks!

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Beef and Barley Soup / The Grateful Girl Cooks!

Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time). The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Beef and Barley Soup / The Grateful Girl Cooks!

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Beef and Barley Soup / The Grateful Girl Cooks!

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and Barley Soup / The Grateful Girl Cooks!

When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Beef and Barley Soup / The Grateful Girl Cooks!

Hope you enjoy this simple, yet hearty and filling soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Beef and Barley Soup / The Grateful Girl Cooks!

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot soup… and enjoy your day!

Beef and Barley Soup / The Grateful Girl Cooks!Recipe Source:  http://www.skinnytaste.com/beef-barley-soup/

Beef and Barley Soup
 
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This hearty, delicious and filling soup containing beef, barley, carrots, celery and onions is sure to please on a cold Winter's day!
As Prepared By:
Recipe type: Soup
Serves: 7½ cups
Ingredients
  • 1 teaspoon oil
  • 1½ pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • ⅔ cup dry barley
  • Ground black pepper (approx. ½ teaspoon)
  • Additional salt, to taste
  • Dried parsley (for garnish-optional)
Directions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Here’s one more to pin on your Pinterest boards!Beef and Barley Soup / The Grateful Girl Cooks!

 

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Italian Orzo and Spinach Soup

We’ve had some stormy, windy, and rainy weather in Oregon lately. I decided to make a big pot of Italian Orzo and Spinach Soup for dinner, which sounded so scrumptious, comforting, and WARM on a wet, cold, and blustery day! It was wonderful (the soup, NOT the weather).Italian Orzo and Spinach Soup / The Grateful Girl Cooks!
I found the recipe while searching Pinterest and decided to give it a try! Glad I did, because this was a very delicious meal PLUS we had great leftovers for our family!  The soup is extremely easy to prepare and was ready in about 30 minutes!  Here’s how you make it:

In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

To the onions, add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, the pasta should be al dente.  Be sure to stir the soup occasionally, scraping the bottom, to make sure the pasta doesn’t stick to the pot.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes. Spinach will wilt as it cooks.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

This is what it will look like when the soup is done… the spinach will be wilted and the pasta will have greatly expanded in size.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

Now all that is left to do before serving is to taste test it. Season with salt and pepper, to taste, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve… and enjoy a hot bowl of delicious Italian flavored soup!

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

See how simple that was? In no time at all and with minimal effort, you and your loved ones can enjoy a big pot of soup on a cold day! The leftovers are wonderful, as well. This would be a great soup to have for lunch with a side salad. YUM.  Sure hope you will consider making this soup… I know I will be making it again!

Have a blessed day.

Italian Orzo and Spinach Soup / The Grateful Girl Cooks!

Recipe Source: http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/

Italian Orzo and Spinach Soup
 
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Delicious and simple Italian-flavored soup, featuring orzo pasta, spinach, and diced tomatoes.
As Prepared By:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 2 Tablespoons olive oil
  • 1 small white onion (diced)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic (minced)
  • 6 cups chicken OR vegetable stock
  • 1 can (14 ounces) fire-roasted diced tomatoes OR regular diced tomatoes
  • 1½ cups orzo pasta (uncooked)
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 4 cups fresh baby spinach leaves (loosely packed)
  • Salt and pepper, to taste
  • Grated Parmesan cheese (for garnish)
Directions
  1. In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
  2. Add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.
  3. Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, pasta should be al dente. Stir soup occasionally, scraping the bottom, to make sure pasta doesn't stick to the pot.
  4. Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes.
  5. Taste test soup. Season with salt and pepper, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy!

 

 

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Olive Garden Chicken Gnocchi Soup

Last year a friend from out of state was staying in our home for several days. My friend Patti and I went to a local restaurant, where I tasted an amazing soup… Olive Garden Chicken Gnocchi Soup!  It was so good I’ve been on a quest to find a great recipe to duplicate it.Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks! This copycat version tastes fantastic and is ready in 30 minutes!
I think I found a great recipe on Pinterest, The soup tastes amazingly similar to the restaurant version, and is crazy delicious! Did I mention it only takes 25-30 minutes from start to finish to make, as well? Yep.  EASY and delicious – now that’s my kind of meal!

Here’s how you make this main course soup:

Add butter and olive oil to a large soup pot. Turn heat to medium-high heat, and melt butter. Add diced onion and celery and sauté for 3-4 minutes, stirring occasionally, until onions are translucent and tender. During the last minute, add the minced garlic and continue cooking, stirring to prevent garlic from burning.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once onions and celery is tender, add flour.  Stir to combine (this makes a “roux” which acts to thicken the soup). Cook the roux for an additional minute, stirring well.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Add the half and half and the chicken broth to the soup pot, and stir well, to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

The soup will look like this. Continue to cook, stirring frequently until soup begins to thicken.  Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken breast, and potato gnocchi. Stir to fully combine ingredients.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Continue to cook the soup on medium until soup is heated through, and the potato gnocchi is fully cooked (between 5 and 10 minutes). The soup will thicken up a bit more, too. See that good looking gnocchi? YUM.

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Once soup is finished cooking, give it a taste test. Season with salt and ground black pepper, to taste.  See the bites of gnocchi, chicken, spinach and shredded carrots? This is a meal in a bowl, friends!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Ladle the soup into serving bowls, and serve while HOT!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

I think you’re gonna love this soup… we sure did! The potato gnocchi in the soup taste like little dumplings!  I served our soup with slices of crusty French bread (which we also dipped in the soup to “sop up” some of that delicious broth!).

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Sure hope you will consider making this soup. It’s quick and easy to prepare on a busy day, but is so filling and super delicious! The leftovers were just as good, as well!

Have a great day, and thanks for taking the time to check out this recipe. Hope you enjoy!

Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

Recipe Source: http://therecipecritic.com/2016/09/creamy-chicken-gnocchi-soup-olive-garden-copycat/

Olive Garden Chicken Gnocchi Soup
 
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This copycat version of Olive Garden's beloved creamy chicken gnocchi soup is easy... and delicious!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup brown onion, diced
  • ½ cup celery, diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups half and half
  • 1 can (14 ounces) chicken broth (**See NOTES section below for tip)
  • 1 cup shredded carrots
  • 1 cup fresh spinach leaves, chopped (may substitute frozen, chopped spinach-drained well)
  • 1 Tablespoon fresh thyme leaves
  • 1 cup cooked chicken breast, diced
  • 1 package (16 ounces) potato gnocchi (found in pasta aisle)
  • Salt and ground black pepper, to taste
Directions
  1. Place the butter and olive oil in a large soup pot. Melt butter on medium-high heat. Add diced onion and celery. Sauté until onions are translucent and tender (about 3-4 minutes), stirring occasionally. During the last minute, add the minced garlic.
  2. Add flour to the pan, stir well, to combine (this makes a "roux"). Continue to cook this for an additional minute.
  3. Add the half and half, then the chicken broth to the soup pot. Mix well, to combine, and continue to cook, stirring frequently until the soup begins to thicken.
  4. Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken and gnocchi. Simmer on low for 5-10 minutes, until soup is heated and thickened, and gnocchi have fully cooked. Taste and season with salt and pepper, if desired.
  5. Serve hot... and enjoy!
Notes
If you prefer a thinner soup, simply add an additional can of chicken broth to soup. (I like it thick and creamy, so only used one can!)

Here’s one more to pin on your Pinterest boards!Olive Garden Chicken Gnocchi Soup / The Grateful Girl Cooks!

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Green Chile Chicken Crockpot Enchilada Soup

I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC!  The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
The flavors are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out. This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

Here’s how easy it is to make:  Chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices are placed in crockpot. This is cooked on low for 5-7 hours OR on High for 3-5 hours.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
After the time you cooked it for is up, the chicken is removed from crockpot (and in my case, with a few straggler beans!). The chicken is then shredded with two forks (EASY).

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!
A block of cream cheese is cut into chunks and added to the soup. Heat is turned to high and soup is cooked for another 30 minutes. The cream cheese should be melted or easily stirred into the soup at the end of the 30 minutes.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

The shredded chicken is added back into the soup, and is heated another 10 minutes or so.  When completely heated through, ladle soup into serving bowls.  For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges (lime wedges add even more flavor when squeezed over soup before eating!)

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

There you have it! The recipe is perfect to make on a busy day! Prepare soup (i.e. dump all the stuff into crockpot) in the morning, and let it cook all day. Before serving, all you will need to do is shred chicken, and add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty soup! We absolutely LOVED it!  Have a great day.

Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

Green Chile Chicken Crockpot Enchilada Soup
 
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This Southwestern flavored soup will hit the spot! Throw the ingredients in your crockpot, and let it do the work for you! You're going to love this soup!
As Prepared By:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 1 can (10 ounces) green enchilada sauce
  • 1 can white beans (I used cannelini), drained and rinsed
  • 2 cans black beans, drained and rinsed
  • 1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
  • 2 cans (4 ounces each) diced fire-roasted green chiles (including liquid)
  • 1 can (10.5 ounce) diced tomatoes (including liquid)
  • 4 teaspoons ground chili powder
  • 1 Tablespoon ground cumin
  • ¾ teaspoon paprika
  • Salt and Pepper (to taste)
  • 3 Tablespoons fresh chopped cilantro
  • 2 cups chicken broth (or stock)
  • 1 package (8 ounces) cream cheese, softened to room temp)
For garnish:
  • Sour cream, fresh lime wedges, additional chopped cilantro
Directions
  1. Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
  2. Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
  3. When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
  4. Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
  5. Stir in the shredded chicken, and heat soup for another 10-15 minutes.
  6. Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Here’s one more to pin on your Pinterest boards!Green Chile Chicken Crockpot Enchilada Soup / The Grateful Girl Cooks!

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Split Pea and Ham Soup (and how to can it)

Last week I decided to can some Split Pea and Ham Soup to store away in our pantry for the cold Fall and Winter months ahead. I figured it’s good to be able to pull out a homemade “bone-warming” hearty soup off the pantry shelf when it’s cold and stormy outside!Split Pea and Ham Soup (and how to can it) / The Grateful Girl Cooks!
I decided to take some pics to show you how easy it is to can this soup. Guess what?  Even if you don’t can, this is a delicious, easy, and economical soup to prepare for your family (makes a big pot of soup). Here’s what you do:

Combine 2 cups of split peas (a one pound bag) with water (I used water PLUS added 2 large chicken bouillon cubes for flavor) in a large saucepan. Cook the peas on medium-low for about an hour, just until the peas become tender.

Split Pea and Ham Soup / The Grateful Girl Cooks!

Use an immersion blender to completely blend the peas until smooth. **You can also process the peas and liquid in a food processor (or blender) a little at a time, until puréed, (if no immersion blender is available). I puréed until smooth, but it’s okay to leave it a bit chunky, if desired.

Split Pea and Ham Soup / The Grateful Girl Cooks!

Add sliced carrots, chopped ham, diced onion, one bay leaf and some allspice to the puréed pea mixture.

Split Pea and Ham Soup / The Grateful Girl Cooks!
Bring the mixture to a boil (on medium-high heat), then cook on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Split Pea and Ham Soup / The Grateful Girl Cooks!

While soup is cooking, prepare pressure canner, canning jars and flat lids per manufacturer instructions (for cleaning, heating, etc.). I usually put my clean canning jars on a dish towel lined baking sheet and let them heat in a 225 degree oven for about 20 minutes before filling.

Split Pea and Ham Soup / The Grateful Girl Cooks!

Ladle hot soup into prepared hot jars (the soup will thicken a little as it cooks, by the way). Leave 1 inch headspace in each jar. Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a good seal. Place the prepared flat lid on jar, then tighten the screwband on, to fingertip tight.

Split Pea and Ham Soup / The Grateful Girl Cooks!

Carefully place the prepared jars of soup into the prepared pressure canner. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR pressure canner. (Example: Bring to boil, vent steam for 10 minutes, close vent, etc.).  Process jars of soup at 10 pounds pressure. Pint jars are processed for 75 minutes and Quart jars are processed for 90 minutes.

Split Pea and Ham Soup / The Grateful Girl Cooks!

When processing time is done, turn the heat off. Let the pressure in your canner drop to zero on it’s own. Wait a couple additional minutes, then open vent. Let canner sit for an additional 10 minutes once vent is open, then remove lid, followed by jars.

Place the hot jars onto a dish towel (do NOT set jars directly onto kitchen counter- they could crack). Let them cool undisturbed, for 24 hours, then label and store in pantry.

Split Pea and Ham Soup / The Grateful Girl Cooks!

This recipe (from one of my beloved Ball canning books), makes 5 pint jars or 2 Quart sized jars. I made 5 pint jars this time… and now they are happily shelved in our pantry for a “rainy” day!  The soup tends to thicken, so all you need to do is add a little bit of hot water to the opened jar of soup, and boom… instant soup!

Split Pea and Ham Soup / The Grateful Girl Cooks!

I find it quite fulfilling to prepare canned foods to stock up our pantry… hope you enjoy the canning process, as well as this wonderful tasting soup!  Have a great day!

Split Pea and Ham Soup (and how to can it) / The Grateful Girl Cooks!

Recipe Source: My book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 403.

Split Pea and Ham Soup (and how to can it)
 
Prep time
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Total time
 
Hearty split pea and ham soup... whether you make a big pot of soup to eat now OR want to can it, to store in pantry, this recipe will satisfy.
As Prepared By:
Recipe type: Soup
Serves: 5 pints
Ingredients
  • 2 cups dried split peas
  • 8 cups water
  • 2 large chicken bouillon cubes (optional, but adds additional flavor to broth)
  • 1 cup diced ham
  • 1 ½ cups sliced carrots
  • 1 cup chopped onion
  • ¼ teaspoon ground allspice
  • 1 bay leaf
  • Salt and Pepper, to taste
Directions
  1. Place split peas, water and chicken bouillon cubes into a large saucepan or soup pot (stainless steel is best). Bring the ingredients to a boil with medium-high heat, stirring occasionally. Once they come to a boil, turn down the heat to a low simmer; let the peas continue to cook for about an hour (or until the split peas become tender).
  2. When peas are done, purée peas and liquid, using a stick immersion blender OR processing in batches using a food processor. If using food processor, return purée to pan.
  3. Prepare pressure canner, jars, lids, etc. per manufacturer guidelines.
  4. Add ham, carrots, onion, allspice and bay leaf to soup. Bring soup to a boil. Reduce heat to low and cook for 30 minutes. Season soup with salt and pepper, to taste. If soup is a bit too thick, you can thin it out a little by adding a bit of boiling water to pan. Stir to combine. Remove bay leaf.
  5. Place hot, prepared jars on a dish towel. Ladle the soup mixture into jars, being sure to leave 1 inch headspace on each jar. Remove or add liquid, as necessary, to ensure correct headspace. Remove air bubbles from jars, then wipe the rim of jars clean using a wet paper towel, to ensure a good seal. Place hot flat lids on jar, then screw the bands into place until they are fingertip tight.
  6. Carefully put the jars into water in prepared pressure canner. Lock lid; turn heat to medium-high. Once vent begins steaming, let it vent for 10 minutes, then close vent. Heat until canner reaches 10 pounds pressure. After it reaches 10 pounds pressure, process PINTS for 75 minutes and QUARTS for 90 minutes.
  7. When done, turn off heat. Let the pressure in the canner drop to zero naturally. Once it gets to zero, wait a couple more minutes, then open the vent cover. Wait another 10 minutes, then carefully remove the canner lid. Place the hot jars on a dish towel on counter, and let them sit undisturbed for 24 hours. Check for proper seal, then label and store jars in pantry.
Notes
If using quart sized jars, this recipe will make 2 quarts (plus a bit more). The recipe is easily doubled.
When you open a can, you will notice that the soup will have thickened slightly during the canning process. Just add a bit of water to soup, reheat and enjoy!

 

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Corn, Bacon & Potato Chowder

When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made Corn, Bacon & Potato Chowder, from a recipe I’ve used for over 30 years. This thick, creamy chowder is easy to prepare, very filling, delicious, and is an old family favorite!Corn, Bacon & Potato Chowder / The Grateful Girl Cooks! This thick, creamy chowder with potatoes, corn, and bacon is very filling and delicious, and easy to prepare. Perfect hot soup for a cold day!
The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:

Start by cooking the bacon. (Bacon makes everything good). Fry the bacon until crisp. I like to stack the bacon, slice into thin strips, then fry it in the pan I am going to use for the soup.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!
Frying the bacon in the same pan I cook the soup in, makes this a one pot meal! Less cleanup!  YES!!!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate.  Set a few bacon pieces aside to garnish the soup with later, if desired.  Leave 3 Tablespoons of bacon grease in pan, and discard the rest.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until onion is tender (3-4 minutes).

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add 3 Tablespoons flour (this will act as a thickening agent for your soup). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Add milk to pan. Stir well, to combine. Heat to boiling, stirring constantly (scraping bottom of pan, so it doesn’t stick). Once it boils, cook for one more minute, stirring constantly. The mixture will thicken as it cooks.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Here is a photo of the kind of potatoes you need for this recipe. They are called new potatoes or whole white potatoes at the grocery store.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Cook only until heated through. Taste test; add additional salt and pepper to suit your taste.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Ladle the soup into bowls (or cups). If you use bowls, it will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 servings.  Garnish with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty, filling soup!

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

I really hope you will consider making this soup… it is so good for lunch OR dinner, especially on a cold day!  Have a great day, and may God bless and hold you close throughout it.

Corn, Bacon & Potato Chowder / The Grateful Girl Cooks!

Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!

Corn, Bacon & Potato Chowder
 
Prep time
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This simple, comforting chowder features corn, bacon, and new potatoes, and will warm you up on a cold day!
As Prepared By:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • ½ pound bacon (I used 6 thick slices bacon)
  • ½ cup chopped onion
  • ½ cup sliced celery (including the celery tops)
  • 3 Tablespoons flour
  • 4 cups milk
  • 1 can cream style corn
  • 1 can new potatoes (whole white), drained and diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Bacon pieces and celery tops (chopped), for garnish if desired
Directions
  1. In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
  2. Add onion and celery; cook/stir until onion is tender (3-4 minutes).
  3. Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
  4. Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
  5. Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
  6. Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Corn, Bacon & Potato Chowder / The Grateful Girl Cooks! This thick, creamy chowder with potatoes, corn, and bacon is very filling and delicious, and easy to prepare. Perfect hot soup for a cold day!

 

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Chili’s Chicken Enchilada Soup (copycat)

If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks! Enjoy a taste of the Southwest with this delicious soup!
I found this recipe in one of my “Top Secret” cookbooks by celebrity/author Todd Wilbur (I think I’ve bought them all), where he dissects famous recipes and then creates a copycat recipe to show how to duplicate it at home. This soup is thick and cheesy, packed with chicken, and because of the addition of masa harina, enchilada sauce and spices, tastes just like a good chicken enchilada!

Here’s what you do to make this delicious soup:  Add chicken breasts to hot oil in large pan and cook each side for 4-5 minutes, until browned.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Remove browned chicken from pan. Set aside to cool. Add onion to pan. Cook over medium heat for a couple minutes; add minced garlic for the last 30 seconds (so it doesn’t burn and become bitter).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Add chicken broth to pan. In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices. Stir to combine. Bring the mixture to a boil over medium heat, stirring often (cheese will completely melt).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Shred the chicken into small pieces. I use two forks to do this. Add the shredded chicken to the soup pot.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Reduce heat; simmer soup on low for 30-40 minutes. Soup will thicken as it cooks. While soup is simmering, prepare the tortilla strips (for garnish). To do this, cut 3-4 corn tortillas in half, then into thin strips. Coat the strips with a Tablespoon or two of vegetable oil, then spread out on a baking sheet.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Bake at 375 for 6-8 minutes, then flip the strips over and bake other side for 6-8 minutes, until crispy and light brown in color. When done, set aside to cool completely.

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Make a quick pico de gallo while the tortilla strips are baking in oven by chopping and mixing ingredients in bowl (tomato, red onion, cilantro, lime juice, salt and pepper).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

When soup is done, ladle it into bowls. Top soup with pico de gallo, and baked tortilla strips. (May also add grated cheddar cheese or sour cream, if desired).

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

While I think we will agree that this is probably not the “healthiest soup” on the planet, it really is delicious, and tastes just like a fantastic chicken enchilada. And every once in awhile, that’s a GOOD thing! Hope you will consider trying this recipe – it’s really tasty… (all those people requesting it at Chili’s can’t be wrong)! Have a great day!

Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks!

Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Chili's Chicken Enchilada Soup (copycat)
 
Prep time
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Southwestern flavors featuring chicken, cheese, enchilada sauce, etc. shine in a copycat recipe for this wonderful soup!
As Prepared By:
Recipe type: Soup
Serves: 10 servings
Ingredients
For Soup:
  • 1 Tablespoon vegetable oil
  • 3 chicken breasts (skinless/boneless)
  • ½ cup diced onion
  • 1 clove minced garlic
  • 4 cups chicken broth
  • 1 cup Masa Harina (found in Mexican food section of grocery store)
  • 3 cups water
  • 1 cup enchilada sauce
  • 16 ounces Velveeta Cheese (small box), diced into cubes
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
For Tortilla Garnish:
  • 3-4 corn tortillas
  • 1 Tablespoon vegetable oil
For Pico de Gallo:
  • 1 medium tomato, diced
  • 1 heaping Tablespoon minced red onion
  • 1 Tablespoon lime juice
  • 1 handful cilantro (approx. 3 Tablespoons), chopped
  • Salt and Pepper, to taste
Directions
To prepare soup:
  1. Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
  2. Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
  3. In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
  4. Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
  5. Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.
To Make Tortilla Strips:
  1. Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.
To Make Pico de Gallo:
  1. Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

Here’s one more to pin on your Pinterest boards!Chili's Chicken Enchilada Soup (copycat) / The Grateful Girl Cooks! Enjoy a taste of the Southwest with this delicious soup!

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Creamy Potato Leek Soup

Creamy Potato Leek Soup. Hmmm… never having made it before, I pondered it for awhile before deciding to give this recipe a try (with a slight tweak to the original). I was growing leeks in my garden, but they were not as large as store-bought ones. I used them in the recipe anyway, and was surprised by how delicious this soup was!Creamy Potato Leek Soup / The Grateful Girl Cooks!This soup was very easy to make, and my husband and I really enjoyed the taste and creaminess of Yukon Gold potatoes and leeks, cooked in seasoned chicken broth. I played with the original recipe a bit, and added cream to the finished soup for a delicious finish!

Here’s how easy this soup is to make:  First, rinse and clean the leeks really well. Trim off the dark green parts of the stem, and the root end. Split the leeks in half, and rinse well, to ensure any grit gets washed out (do not skip this step… you don’t want any sand, dirt, etc. from the leeks in your soup, do you?). Dice the leeks. Heat butter (or oil, if substituting) in large saucepan or Dutch oven. Add the diced leeks; cook them for several minutes (5-6) until they soften.

Creamy Potato Leek Soup / The Grateful Girl Cooks!

Add potatoes, chicken broth and water. Bring this mixture to a boil. Sprinkle with a little salt and pepper.

Creamy Potato Leek Soup / The Grateful Girl Cooks!

Once the mixture comes to a boil, reduce the heat; let it cook on a low simmer until the potatoes are “fork-tender”. Times for this can vary depending on the size potato chunks you used.

Creamy Potato Leek Soup / The Grateful Girl Cooks!

When the potatoes have softened up and are fork-tender, puree the soup. You can use an immersion blender, or can transfer soup in batches to a blender or food processor, to blend until creamy.

Creamy Potato Leek Soup / The Grateful Girl Cooks!

The soup should be thick. Take a taste. Adjust salt and pepper, if necessary, to suit your taste.

Creamy Potato Leek Soup / The Grateful Girl Cooks!

Add in whipping cream. Heat only until hot (but do not boil).

Creamy Potato Leek Soup / The Grateful Girl Cooks!

Ladle hot soup into serving bowls. Garnish with chopped chives or fresh parsley, and serve.  If desired, drizzle additional cream on top of soup. Serve with a green salad on the side, and enjoy!

Creamy Potato Leek Soup / The Grateful Girl Cooks!

This was a tasty experiment for me, using leeks from our garden for the first time in a recipe. The soup was filling, and absolutely delicious! I will definitely make it again.

Creamy Potato Leek Soup / The Grateful Girl Cooks!Recipe Adapted From:  http://userealbutter.com/2011/01/06/potato-leek-soup-recipe/

Creamy Potato Leek Soup
 
Prep time
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Total time
 
Delicious, creamy soup, featuring the flavors of Yukon Gold potatoes and leeks.
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 2 Tablespoons butter (may substitute vegetable oil)
  • 4 leeks (cut off roots, and dark green stems), split, washed well, diced.
  • 2 pounds Yukon Gold Potatoes
  • 4 cups chicken broth
  • 2 cups water
  • Salt and Pepper, to taste
  • ¾ cup whipping cream
  • chopped chives or parsley for garnish
  • additional whipping cream to drizzle on soup with garnish, if desired
Directions
  1. In a large soup pan, heat the butter (or oil) on medium. Add chopped leeks. Cook, stirring occasionally, until they soften (about 5-7 minutes).
  2. Add potatoes, chicken broth and water. Season with salt and pepper, to taste. Bring this mixture to a boil. Once boiling, reduce heat to a low simmer. Continue cooking until the potatoes are easily pierced with a fork ("fork-tender").
  3. Blend the mixture until smooth, using an immersion blender. You may also blend the soup in a kitchen blender or food processor (but may have to do this in batches). Taste again, and add additional salt and pepper to taste, if desired.
  4. Pour in whipping cream. Mix until well combined. If necessary, reheat soup until hot, but NOT boiling! Ladle hot soup into serving bowls. Garnish with chopped chives OR parsley; drizzle with additional whipping cream, if desired. Enjoy!

 

 

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