Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 Tbsp unsalted butter; 1 small onion, diced; 2 Carrots, peeled and chopped; 3 Stalks celery, chopped; 3 Cloves garlic, minced; 2 Bay leaves; 1/4 Cup flour*; 4 1/2 Cups chicken stock; 1 1/2 Cups milk; 3 Sprigs fresh thyme; 2 1/2 Cups leftover shredded chicken*; 1/2 Cup frozen corn; 1/2 Cup frozen green peas; Salt; Freshly ground black pepper; Pie crust for making pie crust crackers, optional; 4 Small Yukon potatoes, washed and chopped in bite size pieces

Chicken Pot Pie Soup

January 24, 2020 by Lynsey Leave a Comment

Creamy, homemade chicken pot pie soup is the ultimate comfort food. Loaded with delicious chicken and tons of vegetables, this soup is hearty and bursting with flavor.

Chicken pot pie is the epitome of comfort food. It truly is one of our favorite meals.

This soup is everything you love about chicken pot pie, but in the form of soup. It full of everything you expect in a chicken pot pie; shredded chicken, chunky potatoes, and tons of vegetables. All of this goodness is in an uber creamy soup.

Just because it’s soup doesn’t mean you’re going to be doing without that that buttery, flaky pot pie crust. I mean, I love the filling, but the crispy buttery top truly puts that pot pie over the top for me!

Pie crust is rolled out, brushed with butter, sprinkled with salt and baked till golden. These pie crust crackers are perfection served crumbled up over the top of a big bowl of soup.

This soup comes together in about half an hour. It uses leftover or rotisserie chicken and is loaded with lots of vegetables. It’s incredibly creamy and so filling. This soup has quickly become a staple and favorite for my entire family. It truly is the best thing on a cold, crisp day.

Chicken Pot Pie Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Chicken pot pie soup is the epitome of comfort food. This creamy homemade soup is the best way to warm up on a cold day!

Ingredients

4 Tbsp unsalted butter
1 small onion, diced
2 Carrots, peeled and chopped
3 Stalks celery, chopped
3 Cloves garlic, minced
2 Bay leaves
1/4 Cup flour*
4 1/2 Cups chicken stock
1 1/2 Cups milk
3 Sprigs fresh thyme
2 1/2 Cups leftover shredded chicken*
1/2 Cup frozen corn
1/2 Cup frozen green peas
Salt
Freshly ground black pepper
Pie crust for making pie crust crackers, optional
4 Small Yukon potatoes, washed and chopped in bite size pieces

Instructions

Place butter in a large stock pot and place over medium-low heat.
Once butter is melted add the celery, onions and carrots. Sauté until onions are translucent, about 5 minutes. Add garlic and sauté another 30 seconds. Add the potatoes, sprinkle with flour and stir to coat. Cook an additional 3 minutes.
Add the bay leaves, thyme, chicken stock and milk and stir to combine. Reduce heat to low and allow to simmer for 20 minutes, until it thickens and potatoes are soft.
Add the chicken, corn and peas and stir to combine. Season with salt and pepper and simmer an additional 10 minutes. If it's too thick add an additional 1/2 cup milk. Adjust seasonings, if needed.
Remove bay leaves and thyme sprigs and ladle into bowls.

To make pie crust crakcers-

Preheat oven to 375.
Use a store bought or homemade dough. Roll dough out and brush with a tablespoon of melted butter. Sprinkle with salt. Place on baking sheet. Using a knife, pizza cutter or pastry cutter, cut into strips.
Place in the preheated oven and bake for 12-15 minutes.
Remove and serve with the soup.

Notes

*To make gluten free either use gluten free flower or a couple tablespoons of cornstarch in place of all purpose flour.

*Leftover turkey may be used instead of chicken if you have that on hand.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 668Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 711mgCarbohydrates: 71gFiber: 6gSugar: 9gProtein: 29g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Italian Sausage Soup with Collard Greens and Vegetables

January 9, 2020 by Lynsey Leave a Comment

Italian sausage soup is packed with tons of vegetables, hearty greens and bursting with so muct flavor. An instant family favorite.

Italian sausage soup with Collard Greens and Vegetables

Soups are one of my favorite meals to make, especially during this time of year. And tons of bonus points if they are slow cooker friendly! Honestly though, there’s truly nothing better than a big bowl of hearty soup paired with some sort of bread on a cold, winter day.

We rang in the New Year very low-key. We did see the ball drop, but we were home in our pj’s by a roaring fire. New Year’s day wasn’t much different and neither was our meal.

This Italian sausage soup has it all and is truly easy to throw together. Since we were home I opted for stovetop prep, but it could just as easily be thrown in the slow cooker.

The base of the soup is whole tomatoes and tomato sauce followed by a hefty amount of flavor-filled vegetables. Italian sausage lends tons of flavor to the mix as well. The greens not only enhance to taste, but add heartiness to the dish. I limited the amount of heat since the kiddos were eating this too, but if you’re a heat loving family then by all means amp up the spice.

This is truly a one pot meal. I added cornbread, because, well…cornbread! I adore the combination of brothy soup and cornbread. My favorite is sopping up the last few dribbles of soup with warm, butter cornbread. You may serve this with whatever calls your name; crusty bread, rolls or thick, buttery, Texas toast.

Whether you’re looking for a hearty and healthy one pot meal or a deliciously filling soup, this Italian sausage soup is a must!

Italian Sausage Soup with Collard Greens and Vegetables

Yield: 8 Servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Italian sausage paired with tons of vegetables and hearty collard greens makes this soup flavorful, filling and perfect on those chilly evenings. Pair with crusty bread, cornbread or toast and you've got a delicious meal.

Ingredients

1 Lb Italian sausage*
2 Cups frozen black eyed peas
1 Large onion, finely diced
1 Cup celery, finely diced
3 Cups (tightly packed) collard greens, washed, cleaned, chopped
1 (15 oz) Can San Marzano tomatoes
1 (15 oz) Can tomato sauce
40 Oz Beef stock*
1 1/2 Cups diced carrots
4 Cloves garlic, minced
2 Tbsp chopped parsley
2 Tbsp minced rosemary
2 Sprigs thyme
1 Bay leaf
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Kosher salt
1 Tsp black pepper
1 Tsp garlic powder
1/4 Tsp crushed red pepper flakes*

Instructions

Place a large Dutch oven over medium-high heat. Once hot, add the Italian sausage and cook until cooked through.
Remove sausage with a slotted spoon and set aside. Be sure to leave the drippings in the pan.
Add butter and olive oil to the pan and along with onions and celery. Sauté until softened, about 5 minutes. Add carrots and cook for an additional 3 minutes. Add the garlic and cook another 30 - to 45 seconds.
Add salt, black pepper, garlic powder, red pepper (if using), and whole tomatoes. Cook until the tomatoes begin to break down, about 3-5 minutes.
Add the collard greens, stir to combine, cooke until wilted, about 4 to 6 minutes.
Add the cooked sausage, black eyed peas, thyme and rosemary and cooke about 3 to 4 minutes.
Pour in beef stock and tomato sauce and stir to combine. Add the bay leaf and stir. Bring mixture to a boil, reduce heat and simmer about 25-30 minutes, until peas are soft.
Taste, and adjust seasonings if needed. Add fresh chopped parsley and serve.

Notes

* Regular, sweet or Italian sausage is acceptable in this recipe. I opted for a non-spicy version since my kids were eating this too.

* Any type of stock you have on hand will be perfectly fine in this recipe.

* I added just a pinch of red pepper to help keep the spice to a minimum (for the kids). However omit or add more to fit your taste.

* Dried black eyed peas are fine to use. Simply soak the night before per package instructions.

* This can be made into a slowcooker meal. I would simply combine all ingredients, except the greens and parsley, in the slowcooker and cook on low for 6-8 hours. 30 minutes before serving, add the greens, stir to combine and allow to wilt. Finish with parsley and serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 40mgSodium: 1713mgCarbohydrates: 25gFiber: 8gSugar: 7gProtein: 20g

Stuffed Bell Pepper Soup

February 23, 2016 by Lynsey Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things. There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal. Talk about fresh!

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers. I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

While I love stuffed bell peppers, I’ve become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I’m a snob.

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly. A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef. The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed Bell Pepper Soup

Yield: 7 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Taste, adjust seasonings if needed.
To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Recipe source: Cooking Classy

Roasted Tomato Soup with Grilled Cheese Croutons

January 18, 2016 by Lynsey Leave a Comment

Roasted tomato soup has quickly become one of my favorite versions of the classic soup. The topping of gooey, buttery, grilled cheese croutons only makes this soup that much more indulgent!

I am one of those people who had to develop a taste for tomato soup. Give me salsa, ketchup, pasta sauce, and even sliced tomatoes and I’m all good. But, place a glass of tomato juice or a bowl of tomato soup in front of me. Um, NO thank you.

It’s not for lack of trying, I promise. It was never one of those things that I longed for. I’d heard and even seen the infamous grilled cheese and tomato soup duo but until about 8 years ago I had never tried it and never had the desire to try it.

I wanted to like tomato soup. I wanted to have that classic duo, but it just wasn’t happening. Then one (very cold) day while I was at work, my boss and I ordered a grilled cheese sandwich and tomato bisque soup from a local restaurant. I thought, if any soup was going to convert me it would be from this restaurant. And you know what, it did! I had finally found a tomato soup that I loved.

Roasted tomato soup with grilled cheese croutons

From that point on I started diving into the tomato soup world. Tomato bisque, creamy tomato soup. regular tomato soup and everything in between.

I believe it’s safe to say that a bowl of tomato soup and a hot, gooey grilled cheese is one of my favorite meals. Especially during the colder months. There’s something so comforting and cozy about this famous food duo.

I’ve made a few different tomato soup recipes over the years, but never one that required roasting tomatoes. I love the flavor of roasted tomatoes, they just had so much flavor. And this recipe is packed with tons of roasted tomatoes.

Aside from the roasted tomatoes, there’s also a can of whole tomatoes which I crushed using my hands before adding to the pot. You could buy a can of crushed tomatoes, but I liked crushing them myself and leaving some bigger chunks of tomatoes throughout the soup. There is also garlic, stock, and a little brown sugar which helps to cut some of that acidity.

And let’s not forget about the grilled cheese portion of this recipe. Perhaps my favorite part of this recipe. Grilled cheese croutons.

WHAT?!?!?

Let me repeat myself. Grilled cheese croutons people! That’s right, that perfect grilled cheese sandwich cut into croutons and plopped right on top of that warm bowl of soup. How fun is that?

So the next time you’re craving a big bowl of tomato soup, whip up this roasted tomato soup and garnish with grilled cheese croutons!

Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 5 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Slightly sweet roasted tomatoes lend a rich, luscious flavor to this American classic. Roasted tomato soup completed with crispy, buttery grilled cheese croutons.

Ingredients

For the soup-
1 1/2 Pounds tomatoes on the vine
1 (10oz) Container grape tomatoes
1 (28oz) can whole tomatoes
4 Cups chicken or vegetable stock
1/8 Tsp onion powder
1/4 Tsp pepper
2 Cloves garlic, minced
3 Tbsp brown sugar.
For the croutons-
4 Slices of crusty bread (I used whole clove garlic bread)
1/2 Cup shredded asiago cheese
Butter

Instructions

Preheat ove to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Meanwhile, remove tomatoes from the vine, wash and cust in half. Place on prepared baking sheet, drizzle with olive oil, sprinkle with Kosher salt and place in oven. Roast for 1 hour, until tender.
When tomatoes are 20 minutes from being done, add the grape tomatoes to the pan, toss to coat with olive oil and return to oven for the remaining 20 minutes. Remove and allow to cool.
Once tomatoes are cooled, place in a blender and pulse until smooth.
Place a large stockpot over medium-low heat. Once the pan is hot, add a tablespoon of olive oil along with the minced garlic to the pan. Saute the garlic until fragrant, about 30-45 seconds. Add the tomato mixture, chicken or vegetable stock, onion powder, pepper and sugar and stir to combine.
Pour the canned tomatoes in a bowl and crush using your hands. Transfer to the stockpot and stir to combine. Bring the mixture to a boil, reduce to a simmer and cover. Allow soup to simmer for about 20 minutes.
To serve, top with croutons.

For the croutons-

Preheat a panini press or pan.
Butter one side of each piece of bread. Place 2 slices of bread, butter side down on the press or pan.
Mound the cheese on the bread and top with remaining pieces of bread, butter side up. Close the press (if not using a press, place a heavy pan over the top of the sandwiches) and allow to cook until cheese is melted and both sides are crispy and golden brown. (If using a pan, turn the sandwiches halfway through to allow both sides to become perfectly golden brown.
Remove sandwiches and place on a cutting board and allow to cool for about 5 minutes. Once sandwiches have cooled slightly, cut into squares.
Place soup in a bowl, garnish with croutons.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 674mgCarbohydrates: 30gFiber: 3gSugar: 13gProtein: 34g

Don’t Miss a Thing!

Soup

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Footer

Don’t Miss a Thing!