Now that the weather has finally taken a turn to actually feel like fall, I get to share my favorite soup recipes. My daughters absolutely love this recipe and it’s one of their favorite comfort foods. It’s easy to make and extremely delicious!
- 2 Cups Dry Medium Egg Noodles
- 1-1.5 Lbs Chicken Breast Tenderloins
- 1 1/2 TBSP Olive Oil
- 1 1/2 Cups Chopped Yellow Onion
- 1 1/3 Cups Chopped Celery
- 1 1/3 Cups Chopped Carrots
- 3 Garlic Cloves, Minced
- 3 Cans Chicken Broth (6 Cups)
- 3 TBSP Parsley
- 2 Bay Leaves
- Salt and Pepper to taste
- 1/4 Cup of butter
- 6 TBSP All-Purpose Flour
- 2 1/2 Cups Milk
- 1/3 Cup Heavy Cream
Prepare noodles according to the directions on the package. Drain and set aside
In a large pot, head the olive oil over medium heat. Add onion, carrots, and celery and sauté until tender, about 3-4 minutes, then add garlic and sauté 1 minute longer. Add chicken broth, parsley, bay leaves, and season with salt and pepper. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 15-20 minutes. Remove chicken and allow to rest, then shred unto small bite sized pieces.
Melt butter in a medium saucepan over medium heat, add flour and cook, whisking constantly, 1 1/2 minutes. While whisking slowly add milk and whisk vigorously to smooth lumps. Once smooth, whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup and return chicken and noodles into the soup. Cook all ingredients on medium for roughly 5 minutes. Serve with warm bread.
I found this one on Facebook. The original recipe had way too much pepper and salt. So I’ve tweaked it to make it easier to season on your own if you want to add more seasoning to your dish, without being over powered from the start. After I tweaked this, I absolutely loved this. Even my picky eaters liked it too.
1LB Ground Beef
1/2 Cup seasoned bread crumbs
1/2 Cup minced onion
1TSP Salt (for meatballs)
1TSP Pepper (for meatballs)
2 TBS Canola Oil
2 Cups Beef Broth
2 Cups Milk
1 TBS Worcestershire Sauce
1 TSP salt (for sauce)
1 TSP pepper (for sauce)
4 Cups Egg Noodles
1 Cup Parmesan Cheese
1/2 Cup of Parsley (if desired)
In a large bowl, combine the beef, breadcrumbs, onion, egg, salt, and pepper and mix until completely combined. Heat the oil on a large skillet over medium high heat. Take the beef mixture and make golfball sized meatballs. Place the meatballs into the pot, cooking for one minute. Flip the meatballs and cook the other side for a minute as well.
Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give a good stir. Bring the liquid to a boil, and then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has been reduced to a sauce that coats the noodles. Roughly a out 7-8 minutes. Add the cheese and if preferred, parsley, stir until cheese is melted. And VIOLA! Dinner is served.
I absolutely LOVE bean and bacon soup, but the older I get, I find that the canned variety isn’t as good as I thought it was. I found this recipe and tweaked it a little and found that it’s one of my favorite soups to not only make, but eat as well.
16oz. Package of bacon
2 Cups of diced onions
2 Cups of diced celery
2 Cups of diced carrots
4 minced garlic cloves
8 Cups of Chicken Broth
6 Cans of Navy beans, rinsed
2 8oz cans of tomato sauce
Salt and Pepper to taste
- Dice the bacon and place in a Dutch oven until crispy. Remove and place on a paper towel to save for later.
- Add onion, carrots, and celery to the hot bacon grease. Cook over medium head until they begin to soften, roughly about 5 minutes. Add garlic and cook for an additional minute. Stir the chicken broth and beans. Season with salt and pepper to taste. Bring to a bubble then reduce heat to low and simmer for about an hour.
- After an hour, add tomato sauce and bacon and stir. After about 5 minutes, remove from heat and enjoy!
Wow, it’s been a long time since I have added some recipes. Looks like I have a ton that I need to add. I will first start with what I currently have in my slow cooker for dinner. It’s super easy and really delicious.
What you need:
4-6 Boneless, Skinless chicken breasts
4 Cups of ChickenBroth
4 Packages of chicken gravy mixes
Place chicken breasts in the slow cooker. Take the chicken broth and cover the breasts. If you need to add a little water to ensure they are covered, you can. Cook on low heat for 8 hours, or on high for 4-5 hours. When tender, remove from the slow cooker and shred.
In a sauce pan, pour 4 cups of the broth from the slow cooker and add it to the packages of gravy. Stir until it thickens, roughy about 2-3 minutes.
Serve gravy over chicken. I prefer to serve the chicken on top of potatoes and top with the gravy. I also think it would be great with noodles or rice. I like to pair it with a nice veggie, typically steamed broccoli.
I saw this recipe on Facebook and just had to try it. I made a few changes, but my family absolutely LOVED this! Trust me, it’s worth a try! It’s so good!
- 8 count Cinnamon Rolls 2 packs *save the frosting*
- 4 Eggs
- 1/2 Cup Milk
- 2 Tsp Vanilla
- 2 Tsp Cinnamon
- 4 TBSP Melted butter
- 1 Cup Maple Syrup
Pour the butter on the bottom of a 9X13 glass baking dish. Cut each cinnamon roll into 8 pieces and spread evenly over the butter. In a separate bowl, whisk the eggs, cinnamon, vanilla, and milk together and pour the mixture over the cinnamon rolls. Pour the maple syrup over the mixture. Bake at 375F for 30 minutes. Top with the icing from the cinnamon rolls and enjoy!
With school back in session, I am always looking for some easy meals that the kids will actually enjoy. I found this recipe a long time ago but I decided to finally give it a try, and I am so glad that I did. Both of my girls had seconds.
- 6 ounce package of chicken boxed stuffing
- 1/2 Cup of Melted Butter
- 4 Cups of Diced Zucchini
- 2 Cups of Cooked Chicken, Cubed
- One can of Cream of Chicken Soup
- 1/2 Onion, chopped
- 1/2 Cup of Sour Cream
- 1 tsp of Garlic Powder
First preheat the oven to 350 degrees. In a large bowl, combine the stuffing mix and that melted butter. Set aside 1/2 of the mixture for the topping. In another large bowl add the zucchini, chicken, soup, sour cream, and garlic powder to the remaining stuffing mix. Place the zucchini mix into a greased 9/13 glass pan and spread it out evenly. Sprinkle the remaining stuffing mix on top and bake uncovered at 350 degrees for 40-50 minutes or until golden brown. Let cool for 5 minutes and enjoy!
Well, I have been making a lot of soups lately and decided to try a little something different. I used to loved Stuffed Peppers growing up and remember my mom teaching me how to make them. I haven’t made them in year so I decided to give it another shot.
- 6 Green Bell Peppers
- Salt to taste
- 1 lb Ground Beef
- 1/3 Cup of Chopped Onion
- Salt and Pepper to taste
- 1 can (14.5 oz) of whole peeled tomatoes, chopped
- 2 tsp Worcestershire Sauce
- 1/2 Cup Cooked Rice
- 1/2 Cup Water
- 1 can (10.75 oz) Tomato Soup
- 1 Garlic Clove Minced
- 1 Tbs Oregano
- 12 Slices of Cheese
Pre-Heat oven to 350. Bring a large pot of salted water to a boil. Cut the tops off the peppers and slice them in half. Remove the seeds and membranes. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt and pepper inside each pepper and set aside.
In a large skillet and salute the beef, garlic, and onions for 5 minutes or until the beef is browned. Drain off excess fat and season with salt, pepper, and oregano. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer for 15 minutes or until rice is tender.
Stuff each half of the peppers with the beef and rice mixture. In a medium bowl store together the tomato soup and just enough water to make the mixture like a gravy consistency. I used about 1/4 Cup. Pour mixture over the peppers and top with a slice of cheese.
Bake covered for about 25 minutes until heated throughly then uncover and brown the cheese on top of the peppers. Roughly about 10 minutes. Let cool about 5 minutes and enjoy!