Add seasoning to shrimp and toss well. Then in pot heat olive oil and cook shrimp for 3-5 minutes stirring. Then add in water and crushed tomatoes. Add in everything else and bring to a boil. Let boil for 10-15 minutes to soften veggies and let flavors meld together. Remove from heat and top with cilantro. Can add crushed red peppers for more heat!
First in a Dutch oven drizzle pan with olive oil. Dice up the onions, carrots, celery and garlic cloves. Add these to pot and began to sauté in medium heat, until they become fragrant and began to soften. About 6 minutes or so. Then add in watch and uncooked chicken. Cover and bring to a boil. Let boil for 20 minutes or until the chicken is falling off the bone. Cut lemon in quarters and squeeze into pot. Drop lemons into pot also. Add chicken bouillon, and stir. Last add in kale and cover and boil another few minutes until kale is wilted. To serve place a lemon slice in each bowl. That’s it enjoy. It’s a nice light bright soup.
First cook and shredded chicken. Then dice and chop veggies. Drizzle sauté pan with olive oil and add 2 tbsp butter. Add in veggies and sauté until they become fragrant and soften. Pour in chicken stock and bring to a boil. Let boil about 10-15 minutes until carrots and veggies are soft. Make sure cover is tight so that you don’t boil down liquid (If to much stock boils off make sure to add a cup of water and bring back to a boil)
In a bowl add all ingredients for dumplings and mix. Dough should be thick and a tad sticky but not wet. Drop dough into boiling pot a tbsp and a pinch more. Do not stir, cover and leave on a low boil for about 7-10 minutes until dumplings are puffy and cooked through. Keep warm and serve! Enjoy!
2 large diced potatoes (whatever you have in hand) about 2 cups or a little more
1 medium onion diced
3 garlic cloves minced
1/2 red pepper chopped
3 cups kale
4 cups chicken stock
2 1/2 cups 2% milk
4 tbsp butter
3 tbsp flour
1 tbsp red pepper flakes
1/2 tsp fennel seeds (not a must but yum)
Salt and pepper to taste
First brown the sausage until cooked then place into bowl and set aside. Then to skilled drizzle with olive oil and add diced onions and garlic and sweat until soft then add the peppers. Drop in butter and flour and stir until a thick Rue. Immediately add chicken stock 1 cup at a time until the flour mix is smooth with broth. Add in potatoes, cooked sausage and-seasonings. Bring to a boil and boil for 7 minutes to soften diced potatoes. Then add in kale and milk, bring to a simmer. Salt and pepper to taste and serve with crusty herb toast and Parmesan cheese! Enjoy!
This is a perfect soup to freeze for later if you have left overs!
2 cups shredded chicken (or any leftover chicken will work)
1- 28oz can diced tomatoes
1- 28oz green enchilada sauce (mild or spicy if you want even more of a kick)
1- 6oz can diced green chili’s
2 cups chicken stock
1 cup heavy cream
4oz cubes valveta
3oz cubes cream cheese (1/3 a brick)
1 yellow onion diced
4 garlic cloves minced
4 tbsp olive oil
1- 16oz can black beans (drained & rinsed)
(You can add a can of corn if you would like also)
1 tbsp taco seasoning
Avocado for topping
Cilantro for topping
Lime wedge for serving
Okay so I had left over shredded taco chicken and some cheese dip that I needed to use up. So I made this soup. The valveta and cream cheese are the base of what the dip was so if you don’t want to use these in soup they are not a must but they did add a little extra “Yum” to this soup! 😉
So first chop onion and mince garlic and drizzle pan with olive oil and sauté until tender. About 4 minutes. Then add in the chicken, chicken stock, tomatoes, enchilada sauce, valvet cheese, cream cheese and taco seasoning. Bring to a boil. Once that is boiling add in the black beans, green chili’s and corn if your adding corn. Bring back to a roaring boil for 2-3 minutes then add 1 cup heavy cream. Stir well and let heat another minute. Put into bowls top with fresh avocados, cilantro and lime wedge. (Sour cream if you would like to) serve with tortilla chips! Enjoy!
In Dutch oven melt butter or drizzle bottom of pan with olive oil. Then add in chopped onions and minced garlic. Sauté until soft and translucent about 4-6 minutes on medium heat. Add in chicken stock, canned tomatoes, basil and thyme seasoning, fresh basil tore into pieces, and sugar bring to a boil. Cover and let boil 5-7 minutes stirring occasionally. Then reduce heat to low and add in heavy cream. Cover and simmer for additional 10-15 minutes stirring occasionally. This is a chunky version so doesn’t have smooth texture, however if you would like a smooth texture, mix with immersion blender or food processor until smooth. Garnish with fresh basil and top with croutons and Parmesan cheese! Enioy! 😉
(If you want to thicken you’ll need 4 tbsp flour) do not add if your doing low carb.
Salt and pepper to taste
2 tbsp butter
In pot add butter and sauté chopped onion. (If you want a thicker soup add flour at this point, mix into butter to make rue. Then add chicken stock, broccoli and carrots, bring to a rapid boil for 5 minutes. Then add in cream and continue to boil but on a low boil for another 5-7 minutes. (You want to add cream after stock because if you bring to, to high of a boil it can cause it to break resulting in small clumps and making it a grainy texture.)
Then add in cheese last 3 1/2 cups save 1/2 cup for topping when serving! Stir until melted. That’s it. Put into bowl top with more cheese and enjoy!! Quick soup the kids will love!! 😋
Optional: to make creamy add in 1/2 cup heavy cream.
Toppings:
Chopped cilantro
Sliced jalapeños
Shredded cheddar cheese
Sour cream
In crock pot place chicken in bottom of pan then add in canned items, liquids (except heavy cream) and seasonings. Cook on high for 4 hours. Remove lid and shred chicken. If you want to add a creamy element to soup add in heavy cream at this time and place lid back on. Reduce heat and let cook another hour. Top with toppings & Enjoy!
If using Instapot to cook and shred chicken (8 minutes in pot with 1/4 cup water)
If baking bake in oven bake at 350 degrees covered with foil with 1/4 cup water for 35 minutes or until chicken is cooked through and easy to shred.
Once chicken is cooked add all ingredients to pot and bring to a boil. Let boil 12-15 minutes then simmer another 10-15 minutes and your ready to serve.
Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sauté. Sprinkle meat with salt and pepper. Once onions began to soften add in all canned beans and tomatoes. Add in water and tomato juice. Mix and then add in all seasonings. Bring to a boil for about 10 minutes and stir often so it doesn’t burn. Turn heat down to low and simmer for another 10 minutes with cover on. Serve with crusty garlic toast. Top with cheese, green onions and sour cream. Enjoy!!
Other options to add in are chopped peppers, and mushrooms (when sautéing)
If you like heat top with sliced jalapeños, and a pinch of cayenne pepper.
