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Find more recipes at: tasteofhome

  • 1/2 to 4 pounds), cut up 2
  • 1/4 quarts cold water 5 chicken bouillon cubes 6 whole peppercorns 3 whole cloves 1 can (10
  • 3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10
  • 3/4 ounces) condensed cream of mushroom soup, undiluted 1
  • 1/2 cups chopped carrots 1 cup fresh or frozen peas 1 cup chopped celery 1 cup chopped peeled potatoes 1/4 cup chopped onion 1
  • 1/2 teaspoons seasoned salt 1/4 teaspoon pepper 1 bay leaf DUMPLINGS: 2 cups all
  • purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup milk Snipped fresh parsley, optional
4.5/5 (27 Votes)

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For a more delicately flavored soup, sub in water for the vegetable stock

  • 2 tablespoons neutral oil, such as canola or grapeseed oil
  • 4-5 medium russet potatoes (1 pound), peeled and roughly chopped
  • 3 large leeks (1 pound), cleaned, and thinly sliced
  • 6 cups vegetable stock (or light chicken stock)
  • Kosher salt, to taste
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup crème fraiche
  • 1/3 cup minced parsley or chives
4.4/5 (38 Votes)

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This is a crock pot recipe and so easy!!

  • Part 1:
  • 1/2 C uncooked rinsed wild rice
  • 3/4 C diced celery
  • 1 C diced carrot
  • 1 C diced onion
  • 4-5 minced garlic cloves
  • 1 1/2 tsp pepper
  • 1 Tbl It seasoning
  • 1 1/2 # chicken breasts
  • 1-2 bay leaves
  • 6 C chicken broth
  • 2 C water
  • ________________________________________________
  • Part 2 for the roux:
  • 5 T butter - melted
  • 1/2 C flour
  • 2 C whole milk
  • 2 tsp salt
  • pepper to taste
4.4/5 (10 Votes)

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PREP TIME 15 mins COOK TIME 25 mins TOTAL TIME 40 mins Author: Jen@CarlsbadCravings

  • 6 ounces mini Farfalle pasta (or Rigatoni)
  • Olive oil
  • 1 pound boneless skinless chicken breasts, pounded thin
  • 2-3 teaspoons Cajun seasoning (3 for more spicy)
  • 3 tablespoons butter
  • 8 oz. mushrooms, sliced
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 cup flour
  • 1 32 oz. carton Swanson® Louisiana Cajun Flavor Infused Broth
  • 1 14.5 oz. can Swanson® Chicken Broth
  • 1 1/2 cups heavy cream mixed with 2 tablespoons cornstarch
  • 1 cup frozen petite peas, thawed
  • 1 10 oz. can tomatoes with green chilies, drained
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons lime juice plus more for garnish
  • 1/4 cup fresh basil cut into thin strips
  • chopped bacon for garnish (optional)
4.4/5 (13 Votes)

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In a large stock pot heat olive oil & saute chicken breasts

  • 2 boneless skinless chicken breasts, cut into cubes
  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 tsp. minced garlic
  • 1 cup carrots, shredded
  • 3 Tbsp. flour
  • 1 quart Fat Free Half & Half
  • 1 (14oz) can low sodium chicken broth
  • 1 cup fresh spinach, chiffonade (finely sliced)
  • 3/4 tsp. dried thyme
  • salt & pepper to taste
  • 1 (16oz) package Gnocchi
4.5/5 (28 Votes)

By

Similar to Olive Garden This makes about 5 quarts

  • SEASONS:
  • 3 tablespoons olive oil
  • 1 small onion - minced
  • 1/2 cup zucchini - chopped
  • 1/2 cup frozen green beans - 1 inch long (Italian if possible)
  • 1/2 stalk celery - minced
  • 1/2 cup carrots - shredded
  • 4 cloves of garlic - minced
  • 4 cups vegetable broth
  • 2 cans (15 oz) kidney beans - drained
  • 2 cans (15 oz) small white beans (cannellini) - drained
  • 1 can (14 oz) tomatoes - diced, drained
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta (any type small pasta - like Acini Di Pepe-careful not to use to much this sucks up a lot of liquid)
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 cup red wine
4.4/5 (32 Votes)

By

Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes

  • 1 carton Trader Joe’s Tomato and Roasted Red Pepper Soup
  • 1/2 carton vegetable broth (I substituted with some chicken broth I already had on hand)
  • 1/2 bag frozen roasted corn (or 1 can)
  • 4 cubes of cilantro (or 1/4 cup chopped)
  • 1/3 cup Trader Joe’s Habanero & Lime Salsa (omg my new favorite salsa! I never thought I’d fine one to replace the deep love I have for the chipotle garlic salsa but I have!)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1/2 cup chopped onion
  • 2 cooked, shredded chicken breasts (I just popped one giant one in the crock-pot with the rest of the jar of salsa and it was perfect!)
  • Tortilla chips, crumbled
  • Mexican cheese, shredded
  • Sour cream, optional
  • Sliced avocado, optional
4.1/5 (68 Votes)

By

Oh, there will definitely be a next time

  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes (14.5 ounce size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
  • 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
  • 1 1/2 cup water
  • 1 can (8 ounce) tomato sauce
  • 1 can ( 10 3/4 ounces) cream of chicken soup
  • 2 cups milk
  • 3-4 boneless chicken breasts (I only used 2 chicken breasts)
4.4/5 (34 Votes)

By

A healthy and hearty chicken soup with kale, beans, onions, cabbage and zucchini

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)
4.6/5 (16 Votes)

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1. Cut chicken breast into strips and cook in oil in a skillet over medium heat , add onions for last 3 minutes

  • 1 large chicken breast
  • 1 medium onion, chopped
  • 2 T cooking oil
  • 1 15-16 ounce can hominy, rinsed and drained
  • 1 15-16 ounce can great northern beans, rinsed and drained
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 9 ounce package frozen cooked chicken breast strips
  • 1/4 C lime juice
  • 2 T chopped fresh cilantro
  • 1/4 t ground cumin
  • 1/4 t ground black pepper
  • 12 C shredded colby and monterey jack cheese, monterey jack or cheddar (2 oz)
  • Bottled green salsa( optional)
4.7/5 (13 Votes)

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1. In a large soup pot, melt butter over medium heat

  • 3 tablespoons butter
  • 1/2 an onion, diced
  • 2 carrots, peeled and thinly sliced
  • 1 celery stalk, thinly sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground marjoram
  • salt and pepper to taste
  • 2 cups chicken, cooked and chopped
  • 6 cups chicken stock
  • 1 1/2 cups uncooked egg noodles
  • 1 bay leaf
4.6/5 (20 Votes)

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Instant Pot Potato and Leek Soup comes together in about 30 minutes for a quick, easy, and delicious meal full of v...

  • 3 potatoes, roughly chopped
  • 3 leeks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 to 3 cloves of garlic, minced
  • 5 cups of chicken, beef, or vegetable broth
  • 1 bay leaf
  • 2 tablespoons oregano
  • 2 tablespoons parsley
  • 2 tablespoons thyme
  • 2 tablespoons marjoram
  • salt and cracked black pepper to taste
4.5/5 (29 Votes)

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