Category: Soups

Italian Orzo and Spinach Soup

Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!
We’ve had some stormy, windy, and rainy weather in Oregon lately. I decided to make a big pot of Italian Orzo Spinach Soup for dinner! The soup sounded so scrumptious, comforting, and WARM on a wet, cold, and blustery day! It was wonderful (the soup, NOT the weather).

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! Italian Orzo Spinach Soup is extremely easy to prepare! It also can be ready in about 30 minutes, which is fairly “do-able” on a busy night, after a long day!

Scroll down for A Printable Recipe Card At The Bottom Of The Page

How To Make Italian Orzo Spinach Soup

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.

Chopped onions are cooked in olive oil for soup

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

Diced carrots, celery and garlic are cooked with onions for soup

Cook The Italian Orzo Spinach Soup

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 Italian orzo spinach 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 spices, orzo, tomatoes, broth are added to soup

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

Fresh baby spinach is added to Italian orzo soup

This is what the Italian orzo spinach soup will look like when it’s is done! The spinach will be wilted and the orzo pasta will have greatly expanded in size.

Italian orzo spinach soup is ready to serve in 30 minutes!

Time To Serve This Delicious Soup!

Now all that is left to do before serving is to taste test it. Season the soup with salt and pepper, to taste. To serve, ladle this delicious Italian orzo spinach 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, homemade Italian orzo spinach soup!

Grated Parmesan cheese is added to Italian orzo spinach soup before serving.

See how simple that was? In no time at all and with minimal effort, you can enjoy a big pot of Italian orzo spinach 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 Italian orzo spinach soup. I’m sure I will be making it again!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of great soup recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Have a blessed day.

Author's signature

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

0 from 0 votes
Italian Orzo and Spinach Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Make a big pot of Italian Orzo and Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!
Category: Soup
Cuisine: Italian
Keyword: Italian orzo spinach soup
Servings: 6 servings
Calories Per Serving: 329 kcal
Author: JB @ The Grateful Girl Cooks!
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
  • 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)
Instructions
  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!
Nutrition Facts
Italian Orzo and Spinach Soup
Amount Per Serving (1 serving)
Calories 329 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 574mg25%
Potassium 598mg17%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 8g9%
Protein 14g28%
Vitamin A 5820IU116%
Vitamin C 10.9mg13%
Calcium 130mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!

 

 

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Olive Garden Chicken Gnocchi Soup

This delicious, copycat version of Olive Garden’s beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes, for lunch or dinner!This delicious, copycat version of Olive Garden's beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes... for lunch or dinner!
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 ever since, to find a great recipe to duplicate it.

I think I found a great recipe on Pinterest. The soup tastes amazingly similar to the restaurant version, and it 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:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Olive Garden Chicken Gnocchi 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.

Cooking onion, celery and garlic for gnocchi soup

Once onions and celery are tender, add the flour to the pan.  Stir to combine all the ingredients.  This makes a “roux” which helps to thicken the soup. Cook the roux for an additional minute, stirring well.

Flour added to onion and celery to thicken chicken gnocchi soup

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

Half n' half added to chicken gnocchi soup

Chicken broth added to soup

The chicken gnocchi soup will look like the photo below. Continue to cook, stirring frequently until the soup begins to thicken.

Finish Making The Chicken Gnocchi Soup

Once the soup has begun to thicken, add the shredded carrots, chopped spinach, fresh thyme leaves, diced chicken breast, and potato gnocchi. Stir well, to fully blend all these ingredients into the chicken gnocchi soup.

Soup base for chicken gnocchi soup, cooking in large saucepan.

Continue to cook the soup on medium heat 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.

Gnocchi from soup, with spinach and carrots, on wooden spoon

Serve The Olive Garden Chicken Gnocchi Soup

Once the chicken gnocchi 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 in the photo below? This is a meal in a bowl, friends!

Ladle full of homemade Olive Garden Chicken Gnocchi Soup

Ladle the creamy soup into serving bowls, and serve this chicken gnocchi soup while HOT! I think you’re gonna love this soup… we sure did! The potato gnocchi in the soup taste like little dumplings!

Soup, with chicken and gnocchi, is served in white bowl

We ate our Olive Garden chicken gnocchi soup with thick slices of crusty French bread. French bread tasted GREAT dipped in the soup to “sop up” some of that delicious creamy broth!

Thick, creamy gnocchi soup in white bowl

Sure hope you will consider making this absolutely delicious and filling chicken gnocchi 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 it.

Looking For More GNOCCHI Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some delicious gnocchi recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Author's signature

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

0 from 0 votes
Olive Garden Chicken Gnocchi Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This delicious, copycat version of Olive Garden's beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes... for lunch or dinner!
Category: Soup
Cuisine: Italian
Keyword: chicken gnocchi soup
Servings: 6 servings
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup brown onion , diced
  • 1/2 cup celery , diced
  • 2 garlic cloves , minced
  • 1/4 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
Instructions
  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!
Recipe 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!)

Nutrition Facts
Olive Garden Chicken Gnocchi Soup
Amount Per Serving (1 serving)
Calories 383 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 64mg21%
Sodium 625mg27%
Potassium 381mg11%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 4585IU92%
Vitamin C 12.5mg15%
Calcium 137mg14%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious, copycat version of Olive Garden's beloved thick and creamy chicken gnocchi soup is easy to make in 30 minutes... for lunch or dinner!

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Green Chile Chicken Crockpot Enchilada Soup

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
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!

The flavors in this chicken crockpot enchilada soup 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!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

The chicken crockpot enchilada soup is cooked for several hours to tenderize the chicken.
After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

The chicken is removed from the crockpot after cooking, and is then shredded.

Shredding the cooked chicken to add back into the chicken crockpot enchilada soup.
Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

Eight ounces of cream cheese is cut into chunks to add to the enchilada soup.

Cream cheese chunks are added to the hot chicken crockpot enchilada soup, to melt.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so.  Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

Green Chile Chicken Crockpot Enchilada Soup is garnished with sour cream, lime wedges and cilantro to serve.

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, 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 green chile chicken crockpot enchilada soup! We absolutely LOVED it!  Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

0 from 0 votes
Green Chile Chicken Crockpot Enchilada Soup
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 
Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
Category: Soup
Cuisine: Southwestern
Keyword: chicken crockpot enchilada soup, chicken enchilada soup
Servings: 8 servings
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces green enchilada sauce green enchilada sauce
  • 15.8 ounces canned cannelini beans (1 can), drained and rinsed
  • 30 ounces canned black beans , (2 cans),drained and rinsed
  • 1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
  • 8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
  • 10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
  • 4 teaspoons ground chili powder
  • 1 Tablespoon ground cumin
  • 3/4 teaspoon paprika
  • Salt and Pepper (to taste)
  • 3 Tablespoons fresh chopped cilantro
  • 2 cups chicken broth (or stock)
  • 8 ounces cream cheese, softened
For garnish:
  • Sour cream, lime wedges, cilantro , optional
Instructions
  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!
Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts
Green Chile Chicken Crockpot Enchilada Soup
Amount Per Serving (1 serving)
Calories 358 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 67mg22%
Sodium 1274mg55%
Potassium 1012mg29%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 4g4%
Protein 26g52%
Vitamin A 1122IU22%
Vitamin C 22mg27%
Calcium 144mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

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

Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Last week I decided to can some Split Pea and Ham Soup to store in our pantry for the cold Fall and Winter months ahead. It’s always satisfying to pull out a homemade “bone-warming” hearty soup out of our pantry when it’s cold and stormy outside!

Guess what?  Even if you don’t can jars of food, this is a delicious, easy, and economical soup to prepare for your family! This recipe makes a big pot of split pea and ham soup.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Split Pea And Ham Soup

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

Dried split peas are cooked until tender for split pea and ham soup.

Puree The Cooked Split Peas

Use an immersion blender to completely blend the peas until smooth. I puréed the peas until smooth, but it’s okay to leave them a bit chunky, if that’s how you enjoy them. NOTE: You can also process the peas and liquid in a food processor or blender. If using these appliances, work in batches, a little at a time, until puréed.

Cooked split peas and water are blended until smooth to make split pea and ham soup.

Make The Split Pea And Ham Soup

Add the carrots, ham, onion, bay leaf, and allspice to the puréed pea mixture in soup pot.

Chopped carrots, ham, onion and spices are ready to add to the split pea and ham soup.
Bring the split pea and ham soup to a boil using medium-high heat. Once the soup is boiling, reduce heat to low. Cook the soup on reduced heat for about 30 minutes. If the soup gets too thick, you can add a little bit more boiling water.

Once fully cooked, the split pea and ham soup will be ready to eat (if NOT canning).

Split pea and ham soup is cooked for 30 minutes in large soup pot.

How To Can Split Pea And Ham Soup

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

Canning jars and funnel are ready to fill with split pea and ham soup before processing.

Ladle the hot split pea and ham soup into prepared hot jars.  Leave 1 inch headspace in each jar. The soup will thicken during the canning process, by the way!

Remove air bubbles from each jar, and make sure you have the correct headspace. Adjust the headspace, if necessary, by removing or adding liquid. Wipe rims of each jar clean with a wet paper towel to ensure a proper seal. Place a prepared flat lid on each jar, then tighten the screw band on, to fingertip tightness.

Canning jars are filled with split pea and ham soup for processing.

Carefully place the prepared jars of soup into the prepared pressure canner using canning tongs. Lock the lid, and process, according to manufacturer and USDA instructions for YOUR specific pressure canner. Example: Bring to boil, vent steam for 10 minutes, close vent, etc..

How Long To Process The Split Pea and Ham Soup In Pressure Canner

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 jars are finished processing and are lifted out of canner with tongs.

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. Carefully remove lid, then remove jars, using canning tongs.

Place the hot jars of split pea and ham soup onto a dish towel. Do NOT set jars directly onto kitchen counter, because the extremely hot jars could crack, because of temperature variations. Let the hot jars cool undisturbed, for 24 hours, then label the jars of soup, and store in your pantry.

Jars of canned split pea and ham soup are cooled, labeled and stored.

This recipe (from one of myBall canning books), makes 5 pint sized jars or 2 quart sized jars of split pea and ham soup. I made 5 pint jars this time, and now they are happily shelved in our pantry for a “rainy” day!

Canned split pea and ham soup tends to thicken quite a bit during the processing. When you open a jar, simply add a little bit of hot water to the soup. Heat soup until hot, and serve! It’s delicious!

A jar of canned split pea and ham soup is ready to store in the pantry!

It’s very fulfilling to prepare canned foods to stock our pantry with foods like this split pea and ham soup! I hope you enjoy the canning process, as well as this wonderful tasting soup!  Have a great day!

Looking For Other Canning Recipes On This Blog?

You can find my canning recipes in the Recipe Index in the top Menu Bar at the top of each blog post. Some of my canning recipes include:

I have many more canning recipes, including lots of Jam recipes, too! Hope you will check them out in my Recipe Index!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

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

5 from 1 vote
Split Pea and Ham Soup (and how to can it)
Prep Time
1 hr 30 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 45 mins
 
Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!
Category: Soup
Cuisine: American
Keyword: split pea and ham soup
Servings: 10 cups (5 pints)
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
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
Instructions
  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.
Recipe 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!

Nutrition Facts
Split Pea and Ham Soup (and how to can it)
Amount Per Serving (1 cup)
Calories 163 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 6mg2%
Sodium 359mg16%
Potassium 471mg13%
Carbohydrates 27g9%
Fiber 10g42%
Sugar 5g6%
Protein 12g24%
Vitamin A 3265IU65%
Vitamin C 3.1mg4%
Calcium 33mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up! Recipe also includes tutorial for canning this soup for long term storage!

 

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Corn, Bacon & Potato Chowder

Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!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 soup is easy to prepare, very filling, delicious, and is an old family favorite!

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:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Cook the Bacon

Start by cooking the bacon (everything is better with bacon, right?). 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. The smaller pieces seem to cook faster this way.

Cutting bacon before cooking chowder.
Frying the bacon in the same pan I cook the soup in, makes this a one pot meal! Less cleanup!  YES!!!

Bacon pieces are cooked in large soup pot.

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.

Crisp, cooked bacon is drained and ready to use in the chowder.

Prepare The Chowder Base

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

Chopped onions and celery are cooked in bacon drippings before adding to corn chowder.

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

Flour is added to cooked onions and celery to help thicken corn chowder.

Flour is cooked with onions and celery.

Add milk to the pan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the 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.

Milk is added to corn chowder base and cooked until thickened.

Time To Add The Corn And Potatoes

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.

Cream style corn and new potatoes about to be added to chowder.

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

New potatoes are diced before adding them to corn chowder.

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

Corn, bacon and potatoes are added to chowder in soup pot.

Cook The Corn Bacon Potato Chowder Until Hot And Thick, Then Serve 

Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference. See how nice and thick this corn bacon potato chowder is?

Corn bacon potato chowder has thickened and is ready to eat.

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 each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty, filling soup!

Corn bacon potato chowder is served with garnishes in bowl.

I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day! If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

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!

0 from 0 votes
Corn, Bacon & Potato Chowder
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!
Category: Soup
Cuisine: American
Keyword: corn bacon potato chowder
Servings: 6 servings
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 pound bacon (I used 6 thick slices bacon)
  • 1/2 cup chopped onion
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Bacon pieces and celery tops (chopped), for garnish if desired
Instructions
  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!
Nutrition Facts
Corn, Bacon & Potato Chowder
Amount Per Serving (1 serving)
Calories 349 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 726mg32%
Potassium 745mg21%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 11g12%
Protein 13g26%
Vitamin A 415IU8%
Vitamin C 18.5mg22%
Calcium 216mg22%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!

 

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Chili’s Chicken Enchilada Soup (copycat)

Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!Enjoy a taste of the Southwest, with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
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!

I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

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

Chicken breasts cooking in large saucepan

Remove the browned chicken from the pan. Set the chicken aside, to cool.

Browned, cooked chicken breasts on plate

Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

Chopped onions and garlic, cooking to add to soup

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, and stir (or whisk) well, to combine.

Bag of masa harina for chicken enchilada soup

Masa harina and chicken broth added to chicken enchilada soup mixture in saucepan.

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

Cheese cubes added to chicken enchilada soup in pan.

Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

Shredding chicken breasts with 2 forks for chicken enchilada soup.

Adding shredded chicken to Chili's chicken enchilada soup in large saucepan.

Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! 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. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

Oil being added to sliced tortilla strips before baking, for chicken enchilada soup garnish

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

Tortilla strips for Chili's chicken enchilada soup are baked on cookie sheet until crispy.

Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl. The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

Pico de gallo is mixed together, to garnish Chili's chicken enchilada soup.

Serving Chili’s Chicken Enchilada Soup

When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips. You can also add grated cheddar cheese or sour cream, if desired.

Chili's Chicken Enchilada Soup served in a bowl.

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. Vvery 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!

Looking for More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few yummy soup recipes, inclduing:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

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

5 from 1 vote
Chili's Chicken Enchilada Soup (copycat)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

Category: Soup
Cuisine: Southwest
Keyword: Chili's chicken enchilada soup
Servings: 10 servings
Calories Per Serving: 248 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Soup:
  • 1 Tablespoon vegetable oil
  • 3 chicken breasts (skinless/boneless)
  • 1/2 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 red enchilada sauce
  • 16 ounces Velveeta Cheese (small box), diced into cubes
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 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
Instructions
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.
Recipe Notes
Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.
Nutrition Facts
Chili's Chicken Enchilada Soup (copycat)
Amount Per Serving (1 serving)
Calories 248 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 40mg13%
Sodium 1552mg67%
Potassium 462mg13%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 18g36%
Vitamin A 815IU16%
Vitamin C 11.1mg13%
Calcium 295mg30%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a taste of the Southwest, with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

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Creamy Potato Leek Soup

Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

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!

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!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Creamy Potato Leek Soup

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.

Leeks are cooked in butter to begin making creamy potato leek soup.

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

Potatoes, chicken broth and spices are added to the creamy potato leek soup in pot.

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

The pot of creamy potato leek soup cooks and the potatoes soften.

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.

An immersion blender is used to puree the potatoes in the creamy potato leek soup.

After blending or pureeing, the potato leek soup should be thick. Take a quick taste. Adjust the salt and pepper seasoning, if necessary, to suit your taste. This is what the potato leek soup looked like after I pureed it. Nice and thick!

Creamy potato leek soup becomes thickened, after pureeing potatoes.

Pour in the whipping cream. Heat on medium heat only until hot. Be careful after adding the whipping cream to NOT let the soup come to a boil. Just heat the soup through, and then it is ready to serve.

Whipping cream is added to creamy potato leek soup right before serving.

To Serve Creamy Potato Leek Soup

Ladle the hot creamy potato leek soup into serving bowls. Garnish with chopped chives or fresh parsley, if desired,  and serve. You can also drizzle additional whipping cream on top of the potato leek soup, if desired. Serve this comforting soup with a green salad on the side, and enjoy!

A bowl of creamy potato leek soup, with green salad on the side.

This creamy potato leek soup 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.

Looking For More SOUP Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From:  http://userealbutter.com/2011/01/06/potato-leek-soup-recipe/

0 from 0 votes
Creamy Potato Leek Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!
Category: Soup
Cuisine: American
Keyword: creamy potato leek soup
Servings: 6 servings
Calories Per Serving: 267 kcal
Author: JB @ The Grateful Girl Cooks!
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
  • 3/4 cup whipping cream
  • chopped chives or parsley for garnish
  • additional whipping cream to drizzle on soup with garnish , if desired
Instructions
  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!
Nutrition Facts
Creamy Potato Leek Soup
Amount Per Serving (1 (1/6th of total))
Calories 267 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 50mg17%
Sodium 649mg28%
Potassium 878mg25%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1545IU31%
Vitamin C 35.5mg43%
Calcium 112mg11%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious, creamy potato leek soup, made with Yukon gold potatoes, fresh leeks, seasoned broth and cream, is delicious, thick and filling!

 

 

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Creamy Turkey Wild Rice Soup

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good!  I’ve been making it ever since, with a few slight changes to the original recipe.

Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you. The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

How To Make Creamy Turkey Wild Rice Soup

Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

Roast turkey is used to make creamy turkey wild rice soup.

The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water. When done, let the turkey cool. Once the turkey has cooled,  cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

Turkey carcass is cooked with onions, celery and carrots in water to make creamy turkey wild rice soup.

Add Ingredients To A Slow Cooker (crock pot)

Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup. The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

Rice and seasonings are added to slow cooker full of creamy turkey wild rice soup.

Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly. Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

Lots of turkey in this delicious creamy turkey wild rice soup.

Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

Creamy turkey wild rice soup is served in bowl.

This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers. Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup!

Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

0 from 0 votes
Creamy Turkey Wild Rice Soup
Prep Time
1 hr 30 mins
Cook Time
5 hrs 15 mins
Total Time
6 hrs 45 mins
 
Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!
Category: Soup
Cuisine: American
Keyword: turkey wild rice soup
Servings: 12 cups (approx. 3 quarts)
Calories Per Serving: 179 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 turkey "carcass" (with some meat still attached)
  • 1 medium onion , chopped
  • 2 celery ribs , diced
  • 2 carrots , diced
  • 1 Tablespoon butter
  • 1/2 cup all purpose flour
  • 1/4 cup water
  • 4 cups turkey or chicken broth
  • 1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
  • 2 cups light cream
  • 2 cups diced turkey (or chicken)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Additional salt & pepper , to taste (if desired)
Instructions
  1. Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
  2. After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
  3. Stir in cream, and cook on LOW for another 15 minutes.
  4. Taste test; add additional salt/pepper, if desired, then serve!
Recipe Notes

If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

Nutrition Facts
Creamy Turkey Wild Rice Soup
Amount Per Serving (1 cup)
Calories 179 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 58mg19%
Sodium 431mg19%
Potassium 189mg5%
Carbohydrates 7g2%
Protein 5g10%
Vitamin A 2140IU43%
Vitamin C 7mg8%
Calcium 39mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

 

 

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Sundowner Soup

Sundowner Soup is a delicious Italian inspired economical dish that’s easy to make, with ground beef, rice, and vegetables in a tomato based broth.Sundowner Soup is a delicious Italian inspired economical dish that's easy to make, with ground beef, rice, and vegetables in a tomato based broth.
Let me start by saying I HAVE NO IDEA WHY IT IS CALLED SUNDOWNER SOUP. I suppose it might be because you can make up a big pot of this soup in about the same time it takes the sun to set? Well, I don’t really know how or why it got its name, but that’s my story… and I’m sticking with it!

Recently I found this recipe in a 20 year old cookbook. The name of the soup intrigued me, since it apparently had NOTHING to do with the ingredients. I had already laid out one pound of hamburger meat to use for dinner, so decided to give this recipe for sundowner soup a try.

What I can tell you after making it is this: Sundowner soup is delicious, only uses one pound of hamburger meat, and has lots of veggies. The recipe makes a large pot of soup, and is ready in a very short amount of time (under 30 minutes). If you can chop/slice  veggies and brown hamburger meat, you can make this soup!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Sundowner Soup

Here’s how you make this tasty (and economical) Italian-flavored soup: Brown the chopped onion and hamburger meat in a large soup pot. Easy, right?

Hamburger meat and onions are cooked before they are added to soup.

When the meat has browned fully, drain off the grease, and then stir in the sliced carrots and celery. Cook these veggies for 3-4 minutes, until they begin to soften.

Celery and carrots are added to the soup pot.

Add canned tomatoes, beef broth, cooking sherry, water, Swiss chard, rice, and herbs to the soup pot. Bring the liquid to a boil, and then simmer (covered) for 15 minutes.

Canned tomatoes, sherry, broth spices and Swiss chard are added to the sundowner soup.

Uncooked rice is also added to the soup where it will cook in the broth.

Finish Making The Soup

After soup has cooked for 15 minutes, add the remaining half of the Swiss chard. Give the sundowner soup a taste, and season with a bit of salt and pepper, to your liking. Cover and cook the soup for 5 additional minutes.

More Swiss chard is added to the soup.

Now uncover the soup pot. The rice should be fully cooked and the soup will have thickened up. If you want the sundowner soup thinner, simply add a bit more water and stir.

The pot of sundowner soup is fully cooked and is now ready to serve.

Serve The Sundowner Soup

Ladle the hot sundowner soup into serving bowls. Garnish the top of each bowl of soup with finely grated Parmesan cheese (optional, but oh, so good!). Serve with some crusty bread on the side, and enjoy. Sundowner soup is quite a filling meal, because it has meat, veggies and rice, all in one dish! I think you will enjoy it!

Each bowl of sundowner soup is garnished with grated Parmesan cheese.

Hope you will give sundowner soup a try. My husband and I LOVED it!  Have a great day. Look around and focus on the multitude of things you (and I) can be grateful for! They are all around.

Looking For More SOUP Recipes?

I have lots of soup recipes! They can be found in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: The cookbook called “A Dinner A Day”, by Sally Sondheim & Suzannah Sloan, pg. 46, Published by Warner Books, 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sundowner Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Sundowner Soup is a delicious Italian inspired economical dish that's easy to make, with ground beef, rice, and vegetables in a tomato based broth.
Category: Soup
Cuisine: Italian
Keyword: Sundowner Soup
Servings: 6 servings
Calories Per Serving: 339 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 1 medium onion , chopped
  • 3 stalks celery , sliced
  • 5 medium carrots , peeled and sliced
  • 1 medium bunch Swiss chard (may substitute spinach, if desired)
  • 1 large can (28 ounces) diced tomatoes (undrained)
  • 1 can (14.5 ounces) beef broth
  • 1/4 cup cooking sherry (may substitute beef broth)
  • 2 cups water
  • 1/3 cup long grain white rice
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 Tablespoon seasoning salt
  • (additional salt and pepper, to taste)
  • Grated Parmesan cheese (for garnish - optional, but good!)
Instructions
  1. Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.
  2. While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).
  3. When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.
  4. Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).
  5. After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.
  6. Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!
  7. By the way- the leftovers are great, as well!
Nutrition Facts
Sundowner Soup
Amount Per Serving (1 g)
Calories 339 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 58mg19%
Sodium 1792mg78%
Potassium 925mg26%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 9g10%
Protein 19g38%
Vitamin A 9400IU188%
Vitamin C 19.6mg24%
Calcium 163mg16%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sundowner Soup is a delicious Italian inspired economical dish that's easy to make, with ground beef, rice, and vegetables in a tomato based broth.

 

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Grandma’s Southern-Style Chicken n’ Dumplings

You will LOVE these Southern-Style Chicken n’ Dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it’s very best!You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Fall is upon us, and Old Man Winter is just around the corner. Not too sure about you, but I tend to “hunker down” during this season of the year, and yearn for fires in the fireplace, a warm home, and good old comfort food, like a big pot of my Grandma’s Southern-Style Chicken n’ Dumplings! Yum!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Are These Dumplings Flat Like Noodles?

I used to wonder about the use of the word “dumplings” in the name, since a lot of people make biscuit-like dumplings (and these look more like noodles), but if my beloved  Southern Grandma called them “dumplings”, well then “dumplings” they will be! Even Wikipedia tells us “dumplings” can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!).

My Grandma, who lived in East Texas before she passed away, used to make this wonderful chicken n’ dumpling soup for us when we would visit on family vacations. My mom also made Grandma’s recipe for our family, then I began making this same recipe for my family many, many years ago. Our grown sons love this soup, as well, and I can’t even begin to count how many times they have eaten this meal.

Our oldest son, who is now 33 years old, still requests this as part of his birthday celebration, which amazes me to this day! It is REALLY simple, absolutely delicious, comforting and filling, and is very inexpensive to make… which is probably why I’ve been making this meal for so long!

Why Is This Recipe Good On The Old Wallet?

I start with a whole chicken. That’s the main ingredient in this soup, and I only use half the meat from the chicken, so I get another entire other meal out of the rest. That, to me, is a win-win.  Any time I can spend about $5 on a chicken and get two meals (plus leftovers) out of the deal is a good thing! I am sharing lots of pics for this recipe, but don’t let that scare you. This is simple, people!

So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings?

Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.

Whole chicken cooking in stockpotWhen done, remove the chicken to a large bowl to cool down.

Fully cooked chicken ready for soup with dumplingsPour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I discard the veggies I flavored the broth with, but if you want to leave them in, go for it!

Straining chicken broth for soupWhen the chicken has cooled, remove the skin. You can usually just pull it off from the different pieces using your clean hands.

Removing skin from cooked chicken before adding to soupCutting The Meat Off The Chicken

The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.

Chicken for dumpling soup is tender and practically falls off boneCut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite sized pieces. I usually end up with between 4-5 cups of shredded chicken.

Shredded chicken to add to the soup and dumplingsStore Extra Chicken For Use In Another Recipe!

I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!

Leftover chicken pieces not used for soup are frozen in storage bagsAdd The Chicken Pieces To The Broth

At this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.

Shredded chicken is added back into broth before dumplings are addedI add two large cubes of chicken bouillon to the hot broth to add additional flavor. The cubes will break down and dissolve as the southern-style chicken ‘n dumplings cook.

Additional flavor is added to chicken n' dumplings soup base with bouillon seasoningMake The Dumplings

Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made Southern-style chicken n’ dumplings, and that is why they look like large noodles.

Start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!

Mixing up the dumplings dough with pastry blenderHot water and more flour is added and mixture is firmed up into a large dough ball. Let the chicken n’ dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions.

Hot water is added to dumplings dough, then mixed together.Dumpling dough is separated into 3 equal sized pieces

Roll And Slice The Dumplings

Roll out the dough on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and about the size of a pie crust.

Each dumpling dough ball is rolled out on a floured surfaceDumpling dough is rolled out until very thin on floured sufaceUse a pizza cutter (or a very sharp knife) to cut the chicken n’ dumpling dough into long strips about an inch wide. Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one.

A pizza cutter is used to slice dough for dumplings into thin strips

Add The Dumplings To The Soup Broth

Once the broth is boiling, carefully drop the “dumplings” a few at a time into the boiling broth, continuing until all the dumplings are in the pot.

Southern style dumplings are added to boiling chicken and brothAs dumplings cook, they float to surface of soupAdd a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth, then add additional salt and/or pepper to suit your taste. I usually add a LOT of pepper to ours.

Butter, salt and pepper are added to chicken n' dumplings in potMix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This will help to thicken up the broth.

A flour slurry is added to chicken n' dumplings to thicken soup

Time To Eat Grandma’s Southern-Style Chicken n’ Dumplings!

Cook the Southern-style chicken n’ dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle the soup into individual serving bowls, and serve with a big piece of crusty French bread on the side. That’s it! This is so yummy… and is “comfort food” at its best! Not only that, but the leftovers are amazing!

Grandma's Southern-Style Chicken n' Dumplings served hot in a bowl

Sure hope you will give these Southern-style chicken n’ dumplings a try. You might even enjoy a few other soups I have here on the blog, like Albondigas Soup, Chicken Wild Rice and Bacon Soup, or any of the soups you can find in the Recipe Index at the top of the page.

There’s nothing better than having a big pot of Grandma’s Southern-Style Chicken n’ Dumplings available to slurp on during the cold Fall and Winter seasons! Enjoy!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: My Grandma B.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 3 votes
Grandma's Southern-Style Chicken n' Dumplings
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Category: Soup
Cuisine: American
Keyword: chicken n' dumplings
Servings: 8 servings
Calories Per Serving: 341 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
To Cook Chicken And Make Broth:
  • 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
  • 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.
To Make The Dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour
To finish soup:
  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)
Instructions
  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts
Grandma's Southern-Style Chicken n' Dumplings
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 75mg25%
Sodium 435mg19%
Potassium 230mg7%
Carbohydrates 20g7%
Protein 20g40%
Vitamin A 1515IU30%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE "Southern Style" chicken n' dumplings just the way my Grandma made them! A big bowl of this filling hot soup is comfort food at it's very best!

 

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