Cream Cheese Vegetable Soup

I can't remember where I originally got this recipe, but it's been a family favorite for years. I love the creamy smooth texture and rich taste that the cream cheese gives this soup. It's the secret ingredient that really gives this soup the wow factor. It's a pretty versatile soup, you can add any vegetables you like or add some shredded chicken in there as well. You really can't go wrong!

2 tablespoons butter
2 cloves garlic, finely minced
1 cup frozen corn
2 carrots, peeled and sliced
3 cups chicken broth
2-3 potatoes (red, white or russet), peeled or washed and diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
Salt and Pepper, to taste

In a large pot, melt the butter and add the onion, garlic and carrots. Saute, stirring often for 3-4 minutes until the veggies are slightly tender and the onions are translucent. Add the chicken broth, frozen corn and potatoes. Bring the soup to a simmer, partially cover and cook until the potatoes are tender, about 10 minutes. In a separate bowl, whisk the flour and milk together until smooth, then whisk the mixture into the soup until well blended. Continue cooking and stirring over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Soften the cream cheese in the microwave until it is soft and easy to stir, then add to the soup by tablespoonfuls and whisk until the cream cheese melts and it’s smooth. Season with salt and pepper.

 

Creamy Chicken Tortilla Soup

I can't express how much you need this soup in your life. I'm a firm believer in soup on a cold day and even though it's summer in our neck of the woods, we still have plenty of cold rainy days and this soup hits the spot every single time. It's a combination of several different versions of tortilla soup, but I dare say that this might be the very best one you'll ever make. Seriously.

1 28-oz can crushed tomatoes
2 chicken breasts (cook in crockpot with a little chicken broth, then shred)
2 cloves garlic, minced
4 cups water
4 tsp chicken bouillon
1 Tbs sugar
3 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp cumin
1 tsp oregano
1 can corn, drained
1 can black beans, drained and rinsed
½ c chopped cilantro
2 Tbs butter
2 Tbs flour
1 C milk
1 tsp chicken bouillon

Optional toppings to garnish:
Tomatoes, diced
Avocados, sliced or diced
Montery Jack cheese, shredded
Green onions, finely chopped
Tortilla chips, crushed, or tortilla strips
cilantro
lime
sour cream

Add crushed tomatoes, cooked and shredded chicken, garlic, water, 4 tsp chicken bouillon, sugar, chili powder, salt, pepper, cumin, oregano, corn, black beans and cilantro to a large pot, stir over medium heat. Melt butter in a separate sauce pan, then add flour and stir while cooking for 2 min. Slowly whisk in milk and 1 tsp chicken bouillon, then continue stirring until thickened. Pour into soup and mix well. Let simmer for 20 minutes then add toppings to each serving.

*Source: Six Little Chefs

{easy} Pho

If you've never had Pho, you're missing out. It's a Vietnamese noodle soup, and is essentially a glorified sophisticated version of ramen noodles. I think we had every Pho joint mapped out in the greater Phoenix area, we could never get tired of it. And my sister-in-law happens to make the best pho around. Whenever it was her turn to host a family dinner we would always request this and every last noodle would be slurped down. I finally decided to make it myself and it was an all day affair. Boiling a whole chicken all day and buying ingredients I would most likely never use again, like ox tail and fish sauce. After that one time event I left the Pho making to her. But recently I came across this Asian Noodle Soup recipe and was so excited because although it might not be quite as authentic, this cheater's version is so much quicker to make and still tastes amazing (and I didn't even have to buy questionable ingredients)! It is the perfect base, but the true art of the Pho is the way you "bang" it, meaning what condiments you put in it. Or it is delicious just the way it is, you decide!

1 tbsp sesame oil
4 bok choy leaves, chopped (separate white and green pieces)
2 carrots, peeled and thinly sliced
2 cloves garlic, minced
1 Tbs minced fresh ginger
7 cups chicken broth
2 Tbs soy sauce
2 Tbs rice vinegar
½ C green onions, sliced
1 8 oz package rice noodles (about the width of linguine)
1-2 chicken breasts
1 Tbs olive oil
Optional condiments: Hoisin Sauce, Sriracha Sauce, Fish sauce, soy sauce, lime wedges/lime juice, bean sprouts, thai basil, cilantro

Heat olive oil in skillet and cook chicken until no longer pink. Shred into large chunks and set aside (technically you're supposed to boil the chicken in the broth, but I prefer the taste and texture when it's cooked on the skillet, but it's up to you). In a large stock pot, heat sesame oil over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer. Add broth, water, soy sauce, chicken. and uncooked noodles. Cook 6 minutes, separating noodles as they cook. Stir in green onions and green pieces of bok choy. Cook 2-3 minutes longer.Turn off heat, stir in rice vinegar, and serve immediately with desired condiments.

*Source: The Weary Chef

Best of 2014

Happy New Year! We rung in the new year on a beautiful secluded beach in Golden Bay here on the South Island of New Zealand. It was perfect in every way. We're headed off to explore a little of the North Island in a few days (thank goodness for scheduled posts :), but I just wanted to check in and tell you thank you for all of your support these past few months. I've really enjoyed starting up this blog again after such a long break. I am so excited to have all our family recipes in one place and I've loved the chance I've had to share our favorite dishes with you, because I believe all good things deserve to be shared. I know this is just a tiny little small time blog in a world that's over saturated with big time recipe blogs, but I've enjoyed sharing this little space with you. I've appreciated all of your kind words, thoughtful comments and positive feedback, it means a lot. Here's a little recap of the most popular recipes from the past year (well, technically like the past 4 months, but you get the idea), along with my own personal favorites (which is really hard to do because every recipe on here is my favorite, other wise I wouldn't be posting it). I wish you all a wonderful and delicious new year!

Main Dish

Most Popular: Slow Cooker Sour Cream Chicken

My Favorite: Shredded Beef Enchiladas

Soup

Most Popular: Lion House Creamy Chicken Noodle Soup

My Favorite: Tomato Bisque Soup

Appetizer

Most Popular: Giada's Fried Ravioli

My Favorite: Hot Pizza Dip

Salad

Most Popular: Potluck Pasta Salad

My Favorite: Craisen Spinach Salad with Candied Almonds and Citrus Vinaigrette

Side Dish

Most Popular: Broiled Cheesy Garlic Bread

My Favorite: Cowboy Caviar

Breakfast

Most Popular: Kneader's Cinnamon Syrup

My Favorite: Glazed Cinnamon Scones

Dessert

Most Popular: Pizookie Bars

My Favorite: Chocolate Eclair Cake

Barefoot Contessa's Cheddar Corn Chowder

I have about 5 different soup recipes that include corn, potatoes, bacon and cheese, but this is by far my favorite. In fact, it is one of my all time favorite soups, and an all time favorite for my kids as well. It is just the right amount of creamy without any canned soups and I love the rich flavor of the white cheddar. And obviously if it's a Barefoot Contessa recipe then you know it's gotta be good!

5 bacon slices, chopped
1/8 c. olive oil
1/2 yellow onion, chopped
2 T. butter
½ c. all-purpose flour
1 t. salt
½ t. freshly ground black pepper
¼ t. ground turmeric
8 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled
2 C frozen whole kernel corn
1 c. half-and half
8 oz Sharp white cheddar cheese, grated

In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the bacon drippings, and cook for 6-8 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon.

Source: Tiffany Munns

  

{fully loaded} Broccoli Cheese Soup

This right here is a soup season game changer. A healthy twist to the traditional Broccoli Cheese soup without sacrificing any flavor. This hearty soup is packed with vegetables so you don't need to feel guilty when you go back for seconds (which I promise you will). My friend made this for me years ago and it was one of those recipes where you drop the spoon mid bite to text her for the recipe. It just hits the spot in the best possible way. And for the ultimate soup experience, be sure to serve it in these bread bowls.

5 c. diced potatoes
1/2 c. diced onion
2 c. diced carrots
2 c. diced celery
head broccoli , chopped
2 tsp. Parsley flakes
1 tsp salt
dash of pepper
5 c. water
6 chicken bouillon cubes

White sauce:
6 T. flour
5 cups milk
16 oz shredded cheddar

Put all above ingredients in a large pot (excpet for white sauce ingredients). It won’t look like enough water to cook all those veggies in, but it is. The veggies will release their natural water and it’ll be plenty. Cook all above till tender. Then mash the veggies with a potato masher till they are very small. To make the white sauce, in a separate saucepan whisk milk and flour till smooth then add cheese and stir till melted and thickened. Add this sauce to the veggies and cook a few minutes more till thick and combined. Be careful not to let the bottom scorch and burn.

*this makes a large pot, but you can easily half the recipe

Source: Alisa Larson

 

{updated} Lion House Creamy Chicken Noodle Soup

I started this recipe blog years ago with friends and then life happened and it got put on the back burner. I'm working on getting it back and running again and will be updating some of the older posts. With over 25,000 hits this recipe has been the most popular one on the site so I'll still include the original recipe for reference, but I've made some improvements and I think you'll love it even more (it got a two spoons up from my table of critics). It's a little more sophisticated take, so without further ado, I give you Lion House Creamy Chicken Noodle Soup version 2.0...

Updated Recipe:

2 chicken breasts (plus 1/2 c broth for crockpot)

7 C chicken broth
8-12 oz egg noodles (Mrs. Kluskies is my favorite- just don't use the whole package because it absorbs a lot of the liquid, I would recommend about half the package)
2 Tbs butter
1/2 onion, chopped
2 carrots, peeled and sliced
1-2 stalks celery, sliced
1/2 tsp dried parsley
1/2 tsp dried thyme
2 med potatoes, peeled and diced
¾ C frozen peas
4 Tbs butter
4 Tbs flour
2 C milk
2 tsp chicken boullion
salt and pepper to taste

Place chicken in crockpot with ½ C broth and cook on low 5-6 or high 3-4 hrs then shred. Prepare vegetables, heat butter in a large pot then add carrots, onion and celery then saute for about 5-7 minutes, adding parsley and thyme for the last few minutes. Add broth, noodles, potatoes, peas and shredded chicken to pot and heat over medium heat. In a separate pan, melt 4 Tbs butter then add 4 Tbs flour to make a roux. Whisk for 2 minutes, then slowly whisk in 2 C milk and add 2 tsp boullion. Stir over medium heat until thickened. Whisk into large pot and let simmer over med-low heat or until vegetables are tender (about 15-20 minutes). Remove from heat and season with salt and pepper.

Original Recipe:

2 Chicken Breasts
5 Cups Chicken Broth
1 Cup Carrots, Chopped
1 Cup Celery, Chopped
1 Cup Potatoes, Diced
2 Cans Cream of Chicken Soup
1/2 C Milk
8-12 oz Noodles
Salt and Pepper to taste
Boil the chicken in a pot of water then shred. In a large pot add the chicken broth, shredded chicken, veggies, cream of chicken soup, milk and noodles. Cook on medium to low heat for about 30-50 minutes, stirring occasionally. Season with salt and pepper.

*Source: adapted from the Lion House recipe book

Tomato Bisque soup (aka:THE BEST SOUP I'VE EVER TASTED!)

Grilled cheese and tomato soup is the ultimate in comfort food. It is my love language. Next to chocolate covered cinnamon bears, logically. When my oldest was just a baby, my best friend and I would discuss sleep training and the woes of breastfeeding over a can of Campbell's tomato soup and a grilled cheese sandwich. Our babies have grown and so have our taste buds. It was time for a more sophisticated version of my favorite food. My good friend passed along this tomato bisque soup recipe that she got from her friend's mom who is a wedding caterer. And oh.my.gosh.mind.officially.blown. I especially love making this for other people because after their first bite their eyes always get big as they exclaim, "oh my gosh, this SOUP!" Of all my recipes, this is by far the one that I have passed along the most. It is a definite keeper and guaranteed to get rave reviews!

6 T butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half and half

In a large pot, melt 4 T butter. Saute garlic, and herbs on medium low for about 1-2 minutes, until garlic is lightly browned. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to soup, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half and half. And most definitely serve with a sour dough grilled cheese sandwich! (soften butter, add some paremsan, basil and garlic salt then spread on the outside of the bread before grilling for added flavor).

*the best part is that it makes a ton so divide it into ziploc bags and stick them in the freezer, then pull one out and reheat for a quick meal

*source: a mom of a friend of a friend :)

 

Creamy Rotisserie Chicken Soup and homemade bread bowls

You get a two-fer on this one. The absolute best chicken soup (and this is coming from Jason who is most definitely not a soup person), and these bread bowls that my friend introduced into my life and I have never been the same. It is the perfect comfort food that has gotten me through many long cold dreary winter nights. Be sure to use Rotisserie chicken and not just shredded chicken breasts, it makes all the difference.      

For the roux:
 4 T flour
 2 T olive oil
 2 T butter
make the roux by heating the oil and butter in pot then sprinkling the flour on top. Whisk together for a few minutes.Take off the heat and set aside while combining other ingredients.
For the soup:
 2 T butter
 2 T olive oil
 2 large carrots, peeled and sliced
 1 C frozen corn
 2 potatoes, diced
 1 yellow onion - diced
 4 cups chicken stock or broth
 3 cups milk or cream or half &half, or a combination
 2 tsp chicken bouillon
 1 t fresh cracked pepper
 1 tsp kosher or sea salt
 1 T dried parsley or 2 T fresh parsley
 3 bay leaves
 1½ t dried basil
 2 cloves garlic, minced
 1 deli rotisserie chicken, shredded
 shredded cheese to sprinkle on top

Start by making the roux. In a large pot, saute the potatoes, carrots and onions in 2 T olive oil and 2 T butter until softened (add the onions at the end). Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency, stirring every few minutes. If you need to thicken the soup a little, mix together some cornstarch with milk then stir into the soup. Before ready to serve, take out the bay leaves, pour into bowls and sprinkle with shredded cheese.

 Bread Bowls:      
2 Tbs yeast
2 Tbs sugar
3/4 Tbs salt
2 C warm water
2 Tbs olive oil
5 C flour
Cornmeal (optional)

Preheat oven to 400. Mix water, yeast and sugar in a small bowl and let sit for 5-10 minutes. Mix remaining ingredients, then add water and yeast mixture. Knead together, adding more flour until no longer sticky. Cover and let the dough rise until doubles in size (about 30 minutes). Grease 2 cookie sheets and sprinkle with corn meal. Punch down the dough and make 6 tennis ball size dough balls. Place on cookie sheet (don't let them touch). Let them rise for another 30 minutes. Bake at 400 for 18 minutes. Cut off the top and scoop out the inside then fill with your favorite soup.

*source: soup- www.thecookierookie.com, bread bowls-my friend Chelsea