Chicken and Gnocchi Soup

Jennifer S.

This is very close to the one that Olive Garden serves.

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses optional
1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets, or in the frozen food section.


Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

You can add more chicken if you like. While you could use leftover cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower in calories, you can use milk instead of half and half. Half and Half does taste better though, and it also reheats better than milk does.

Taco Bean Chili Mix (In-a-jar)

Jennifer S.

½ cup dried kidney beans
½ cup dried pinto beans
½ cup dried red beans
1 package (1 ¼ ounces) taco season mix
1 tbs dried, minced onion
½ tsp chili powder or chipotle chili powder
¼ tsp ground cumin
1 ½ cups tortilla chips

1.Layer beans in a 1-qt jar. Place taco season mix, onion, chili powder and cumin into a small zipper bag. Place season packet over beans. Add tortilla chips and close jar.
2.Cover top of jar with fabric; attach gift tag with ribbon.

Gift tag should say:

Taco Bean Chili Mix
You will need 1 pound ground beef or turkey browned and drained.
4 cups water
1 can (14 ½ ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 cup shredded cheese and 1/2 cup sour cream to complete this recipe.

1.Remove tortilla chips and season packet from jar, set aside.
2.Place beans in large saucepan, cover with 6 cups water. Bring to a boil for 5 minutes. Cover and turn off heat. Let soak, covered for 1 hour.
3.Drain and rinse beans. Add beans back to saucepan with 6 cups water. Bring to boil, turn heat down. Let simmer for 1 to 1 1/2 hours. Drain and rinse beans.
4.Place cooked beans, 4 cups water, tomatoes, tomato sauce, 1 pound ground meat and season packet into large soup pot. Bring to boil. Cover and reduce heat to a simmer for 20-30 minutes.
5.Crush tortilla chips and stir into chili, simmer for 5-10 minutes to thicken.
6.Top with shredded cheese and sour cream

EGG DROP SOUP

Jennifer S.

1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil
Crispy fried wanton strips

Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot, topped with crispy fried wanton strips.

Replace Cream Soups in Crock Pot Recipes

Many crock pot recipes require condensed soup in a can as one of the key ingredients.

This recipe is perfect to use in place of canned cream soups in crock pot recipes, casseroles or as a base for your own soup.

It is much lower in fat and salt than the canned versions.

The trick is to have it made up and ready to use!

* 2 cups powdered nonfat milk
* 3/4 cup cornstarch
* 1/4 cup instant (vegetable, chicken or beef) bouillon powder - to taste
* 2 tbsp. dried onion flakes
* 1-tsp. garlic powder
* 1-tsp. dry basil
* 1-tsp. dry thyme
* 1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the canned product.

This makes the equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you are making.
Yield 9 servings/cans with less than 1-gram of fat per serving.

Variations:

* Mushroom Soup: Add 1/2 cup finely chopped mushrooms
* Celery Soup: Add 1/2 cup minced celery
* Potato Soup: Add 1 cup diced potatoes, cooked
* Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
* Broccoli Soup: Add 1 cup chopped broccoli, cooked
* Asparagus Soup: Add 1 cup chopped asparagus, cooked

Totally Veggie Soup

Jennifer S.

This recipe makes a nice, light dinner for a night you might not be up to cooking or eating a hearty meal. It's also versatile in that just about any vegetable can be put into the pot. Use either leftover, frozen or fresh veggies. It freezes nicely, so take out large and small freezer-safe containers and pack up the soup for lunch- and dinner-size portions. Freeze and serve whenever you want a deliciously light meal.
And if you happen to have leftover "meat" in the fridge or freezer (chicken, roast, ground beef) you can add it during the last hour of cooking to heat through, if you don't want a "veggie" meal.

* 3 (14-oz.) cans chicken or vegetable broth
* 1 (29-oz.) can tomato purée
* 1 cup water
* 2 stalks celery, chopped
* 1 (1-lb.) bag frozen mixed vegetables
* 1 cup frozen corn
* 1 cup frozen green beans
* 1 onion, chopped
* 1 (15.8-oz.) can Great Northern beans, drained
* 2 TBS Worcestershire sauce
* 1/2 tsp. coarse-ground black pepper
* 1 tsp. minced garlic

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

Buffalo Chicken Wing Soup

Jennifer S.

Love buffalo chicken wings? This easy crock pot recipe has the same zippy flavor. This spicy chicken soup recipe is very popular with friends and family. It's bound to receive compliments.

* 6 cups milk
* 3 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3 cups shredded cooked chicken (about 1 pound)
* 1 cup celery, diced (Optional)
* 1 cup (8 ounces) sour cream
* 1/4 to 1/2 cup hot pepper sauce. More or less to your taste.
* blue cheese crumbles (Optional)

Combine all ingredients in a crock pot, except for blue cheese. Cover and cook on low for 4 - 5 hours.
Serve topped with blue cheese crumbles.

Chicken Ramen Soup

Jennifer S.

* 3 cups water
* 3 oz. pkg. chicken flavored ramen noodles
* 2 cups chopped cooked chicken breast
* 2 leaves bok choy (Chinese cabbage), sliced into thin strips
* 1 carrot, sliced thin
* 1 tsp. sesame oil

Place all into crock pot, except for oil and season packet from ramen noodles.
Stir, and set on low for 3 hours.
Before serving stir in oil and season packet.
Serves 1-2 can be doubled.

Tomato Tortellini Soup

Jennifer S.

* 2 (10 oz.) cans condensed tomato soup
* 2 cans of water
* 9 oz. pkg. refrigerated cheese tortellini
* 1 cup frozen peas
* 1/2 cup grated Parmesan or Cheddar cheese

Place all, except cheese, in crock pot. Stir well. Set on LOW for 3 hours.
Serve topped with cheese.

Slow-Simmered Chicken Rice Soup

Jennifer S.

1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cup Chicken Broth
2 teaspoon dried thyme leaves , crushed
1/4 teaspoon crushed red pepper
2 stalk celery , coarsely chopped (about 1 cup)
1 medium onion , chopped (about 1/2 cup)
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
sour cream (optional)
Chopped green onion (optional)

Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on HIGH for 15 minutes.

Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to LOW. Cover and cook for 7 to 8 hours or until the chicken is cooked through.

Serve with the sour cream and green onions, if desired.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Time-Saving: Speed preparation by substituting 3 cans (4.5 ounces each) Chicken Breast in Water, drained, for the skinless, boneless chicken breast halves.

The Whole Enchilada Chicken Soup

Jennifer S.

* 3 cups chicken broth
* 1 1/4 cups finely chopped celery
* 1/2 cup diced sweet yellow onion
* 3 cups green enchilada sauce
* One 15-oz. can pure pumpkin
* 10 oz. canned cooked and shredded chicken breast, drained
* 1 cup frozen white (or yellow) corn
* Optional: dash hot sauce, or more to taste
* Optional toppings: shredded cheddar cheese, crushed tortilla chips

Add all except for hot sauce, cheese and tortilla chips to crock pot.
Simmer on low for 3-5 hrs or high for 1-2 hr.
Before serving stir in a dash or two of hot sauce or NOT it's your soup!
Top with cheese and tortilla chips.

Chicken Corn Chili

Jennifer S.

2 TBS olive oil
1 1/4 lb boneless, skinless chicken breast, cut into bite size pieces
1 large onion, chopped
1 green pepper, cored and diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can (14.5-oz) chicken broth
1 can (14.5-oz) diced tomatoes, drained
1 can corn, drained OR 1 10-oz box frozen corn, no need to thaw
2 cans (15-oz each) beans, drained and rinsed. This is where you can choose to mix or match your favorite beans (dark kidney, light kidney, white kidney, pinto, white, black, Navy, garbanzo)
grated cheddar cheese

In a skillet heat oil, brown chicken, onion and pepper together until chicken is no longer pink. Add to crock pot.
Add all ingredients except for cheese to crock pot, stir.
Set on low for 5 hrs or high for 2 hrs.
Serve topped with grated cheese.

Pasta Fagioli

Jennifer S.

1 lb sweet or hot Italian sausage, with casing removed
1 large onion, diced
3 cloves garlic, minced
1 can (14.5-oz) Italian flavored stewed tomatoes
2 cans (14.5-oz each) chicken broth
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cans Cannellini beans (white kidney beans)drained and rinsed
1 TBS tomato paste
2 cups small pasta shells OR another small pasta shape you like
1 bunch fresh kale, washed, tough stems discarded, cut into 1" pieces OR 1 small box frozen spinach, thawed and drained
grated Parmesan cheese

Brown sausage, breaking into smaller pieces, with onion and garlic. Drain and add to crock pot.
Add everything except pasta, kale and cheese to crock pot. Stir well. Cook on low for 5-6 hrs OR high for 2-3 hours.
During last 30 minutes of cook time add pasta and kale, stir well. Let simmer until pasta is tender (20-30 min) and kale is wilted.
Served with Parmesan cheese sprinkled on soup.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

Slow Cooker Creamy Potato Soup

Marcy F.

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 oz.) cans chicken broth
2 cups water
5 large potatoes, diced (red potatoes are excellent for this soup)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill weed
1 cup all purpose flour
2 cups half and half cream
1 (12 oz.) can evaporated milk

Place bacon in a skillet and cook over medium heat until brown. Add to slow cooker leaving the grease in the skillet. Saute onions in bacon grease until soft. Drain off excess grease and add onions to the cooker.
Stir in broth, water, potatoes, salt, pepper, and dill. Cover and cook for 6-7 hours on low, stirring occasionally.
In a small bowl, whisk together flour and half and half. Stir into soup along with the can of evaporated milk. Cover and cook another 30 minutes before serving. Serve with grated cheddar cheese.

Crock Pot Chicken and Dumplings

Marcy F.

4 skinless boneless chicken breasts
2 T butter
2 (10.75 oz.) cans condensed cream of chicken soup
1 can chicken broth
1 onion, finely chopped
2 ribs celery, diced
salt/pepper
2 (10 oz.) packages refrigerated biscuit dough, cut in pieces

Cut each chicken breast into 4-6 pieces. Place chicken, butter, soup, broth, onion, celery, salt and pepper in a slow cooker. Cover and cook on high for 5-6 hours. About 90 minutes before serving, put cut biscuit dough in cooker and cook until no longer raw in center. Serves 6

BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.

Crock Pot Chicken Tortilla Soup

Jennifer S.

1 can (10 3/4 ounces) Cream of Chicken Soup
1 can (10 3/4 ounces) Fiesta Nacho Cheese Soup OR Cheese Soup
2 soup cans milk
1 can (about 4 ounces) chopped green chiles
1 cup chopped cooked chicken
tortilla chips

Stir the soups, milk, chiles and chicken in a 3 1/2-quart crock pot.
Cover and cook on LOW for 5 to 6 hours.
Place a few tortilla chips in each serving bowl. Ladle the hot soup over the chips and serve immediately.

For a thinner soup, add more milk. Recipe may be doubled.

Tip: Substitute 2 cans (4.5 ounces each) Chicken Breast in Water, drained, for the cooked chicken.

Potato Soup in the Crock Pot

Jenifer W.

8 C. of potatoes, peeled and diced into 1/2'' - 3/4'' sized cubes
1/3 C of onion, diced
3 - 14.5 oz cans of chicken broth
1 can cream of chicken soup
1/4 tsp of pepper
4 Tablespoons bacon bites
8 oz. cream cheese, cubed

Combine potatoes, onion, broth, soup, pepper and bacon into the slow cooker. Cook on low for 8-10 hours. About an hour before serving add the cream cheese, stir and continue cooking until it has melted.

The kids like to add more bacon ;) and some shredded cheese to make it like a loaded baked potato!

Enjoy!

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Zesty Minestrone

Jennifer S.

1/4 cup Zesty Italian Dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup Grated Parmesan Cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Spoon into crock pot. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.
Cook on LOW 6 hours (or on HIGH 3 hours).
Stir in macaroni; cook 10 to 15 min. or until macaroni is tender.
Sprinkle with cheese just before serving.