Chicken and Basil Dumplings

Printable Recipe

Chicken and Basil Dumplings
2 tsp olive oil
1/2 onion, diced
3-4 carrots, sliced
3 stalks celery, diced
2 cloves garlic, minced
8 cups + 1/4 cup chicken broth, divided
1 tsp dried basil
salt & pepper to taste
2 cups cooked, shredded chicken
1/4 cup cornstarch
1 Tbsp fresh parsley or 1 tsp dried

Dumplings:
1 1/4 cup flour
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
2 tsp baking powder
2 Tbsp butter, softened
1/2 cup buttermilk
1 egg, lightly beaten

Heat olive oil in a large pot. Add onion and cook for 3-4 minutes until soft. Add carrots, celery, and garlic. Cook, stirring constantly, for 1 minute. Add 8 cups chicken broth, basil, salt, and pepper. Bring to a boil; reduce heat to medium low and cook, covered for 15 minutes or until vegetables are soft.

For the dumplings, combine flour, basil, garlic powder, salt, and baking powder. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk and egg and add to flour mixture, stirring until just combined.

Add chicken to the soup and season with salt and pepper, if needed. Bring to a simmer over medium-high heat. Combine cornstarch and remaining 1/4 cup chicken broth until smooth. Stir into soup and simmer for 3 minutes.

Reduce heat to medium-low and drop dumpling dough, 1-2 tsp per dumpling, into the soup. Cover and cook for 7 minutes. Do not let the broth boil. Add parsley to the soup and serve.

Recipe adapted from For the Love of Cooking 

Past Recipes:
One year ago: Mexican Flatbread Pizza
Two years ago: Chicken Nachos
Three years ago: Creamy Chicken and Noodles

Slow Cooker Cream Cheese Chili

Printable Recipe

Slow Cooker Cream Cheese Chili
2 lb chicken breasts
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can corn, drained
2 (10 oz) cans diced tomatoes with green chiles, undrained
1 cup water
1 pkg ranch dressing mix
2 tsp cumin
2 Tbsp chili powder
2 tsp onion powder
1 (8 oz) pkg cream cheese

Place chicken in the bottom of a slow cooker. Combine beans, corn, tomatoes, water, ranch dressing mix, and spices. Pour over chicken. Place cream cheese on top of mixture. Cover and cook on low heat for 6-8 hours. Stir cream cheese into chili and shred chicken. Serve over rice or serve by itself topped with cilantro and Frito chips.

Serves 6

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Tomatillo Chicken Soup
Two years ago: Nachos

Favorite Fall Soups

I love this time of year! I love the changing weather and the fall colors. I love Halloween time and getting back into a routine with the kids in school. But the thing I love the most about fall is making soup. There's nothing better on a cold day than a hot bowl of soup. I decided to compile a list of my favorite fall soups. I hope you enjoy!

Chicken Corn Chowder with Sweet Potatoes

Creamy White Chicken Chili

Salsa Beef Stew

 Chicken and Vegetable Dumpling Soup

Chicken Corn Chowder

Tortellini Soup

Zuppa Toscana Soup

Tomatillo Chicken Soup

Potato Pepperjack Soup

Cream Cheese Chicken and Vegetable Soup

Creamy Potato Leek Soup {Slow Cooker}

Before I made this soup, I had never even tried a leek before. When we got leeks in our Bountiful Baskets last week, I knew I had to try this soup. To be honest, I was a little nervous. Leeks are like giant green onions. I wasn't sure how a soup that consisted of mostly leeks would taste. I was pleasantly surprised. It was really good. My husband loved this soup! He said he likes it almost as much as he likes Creamy White Chicken Chili, which is our favorite soup ever. That's really saying a lot!

Printable Recipe

Creamy Potato Leek Soup
2 leeks, washed and sliced (white and green parts)
6 medium potatoes, peeled and chopped
1 cup onion, diced
2 carrots, sliced
1 stalk celery, sliced
6 cups chicken broth
1 Tbsp dried parsley
1 tsp garlic salt
2 Tbsp butter
12 oz can evaporated milk
1 lb bacon, chopped and cooked crisp
salt and pepper to taste
cheddar cheese
chives

In a large crock pot, combine leeks, potatoes, onion, carrots, celery, chicken broth, parsley, garlic salt, and butter. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours. Stir in evaporated milk for the last 30 minutes of cooking time. Season with salt and pepper to taste. Stir half of the bacon into the soup. Serve topped with remaining bacon, cheddar cheese, and chives.

Serves 6-8

Recipe adapted from The Sisters Cafe

Past Recipes:
One year ago: Slow Cooker Chicken Tortilla Soup
Two years ago: Chicken Parmesan Bundles

Potato Pepperjack Soup

Printable Recipe

Potato Pepperjack Soup
2 Tbsp olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
4 cups chicken broth
4 cups potato, chopped
1/2 pkg bacon, cooked and crumbled
1/3 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 cup half & half
2 Tbsp butter
2 Tbsp flour
1 cup pepperjack cheese, shredded

Heat olive oil in a medium skillet. Add peppers, onion, garlic, and carrots. Saute until soft. Set aside.

Boil potatoes in water until tender; drain. Add broth and sauteed veggies. Stir in bacon, milk, salt, pepper, and thyme.

To prepare roux, melt butter in a saucepan. Stir in flour. Slowly add half & half and stir until it starts to bubble and thicken. Stir into soup along with cheese. If necessary, add milk to reach desired consistency.

Serves 6

Recipe adapted from The Sisters' Cafe

Past recipes:
One year ago: Chocolate Toffee Shortbread Bars
Two years ago: Strawberry Spinach Salad

Broccoli Chowder with Corn and Bacon

Printable Recipe

Broccoli Chowder with Corn and Bacon
1 pkg (1 lb) bacon, cut into 1 inch pieces
1 medium onion, diced
1/4 cup flour
32 oz chicken broth
2 cups potatoes, peeled and chopped
1 head broccoli, cut into bite size pieces
1 pkg (10 oz) frozen corn
1/2 tsp dried thyme
1 cup milk
salt and pepper to taste

In a large pot, cook bacon until crisp. Remove from pan with a slotted spoon and drain on paper towels. Drain all but 1 Tbsp of bacon grease. Add onion to pot and cook until it begins to soften, about 6-8 minutes.

Add flour and cook, stirring constantly, for 30 seconds. Add broth and potatoes; bring to a boil. Reduce heat to a simmer; cook for about 10 minutes or until potato is tender. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, about 8-10 minutes. Season soup with salt and pepper. Serve topped with bacon.

Serves 6

Recipe adapted from Martha Stewart

Past recipes:
One year ago: Mac & Cheese with Roasted Garlic and Caramelized Onions
Two years ago: Cheese Enchiladas

Italian Chicken Soup

Printable Recipe

Italian Chicken Soup
1 box Ditalini pasta
4 Tbsp olive oil, divided
1 (28 oz) can whole tomatoes
1 medium onion, diced
2 green bell peppers, diced
2 stalks celery, diced
2 jalapenos, seeded and diced
1 1/2 lbs chicken, cooked and shredded
8 cups chicken broth
2 cups half and half
4 tsp dried oregano
salt and pepper to taste
parmesan cheese shavings, for serving

Cook pasta for 2-3 minutes less than suggested cooking time. Drain and rinse in cold water. Toss in 1 Tbsp olive oil and set aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add 2 Tbsp olive oil and oregano and turn off heat, stirring for 1 minute to keep oregano from burning. Set aside.

Heat remaining 1 Tbsp olive oil in a large pot. Add onion, green pepper, celery, and jalapeno. Cook until tender and golden brown, about 10 minutes. Add chicken broth, chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, half and half, and oregano from the small skillet. Stir to combine. Season with salt and pepper to taste. Serve with lots of parmesan cheese shavings.

Serves 8

Recipe adapted from The Pioneer Woman

Cream Cheese Chicken and Vegetable Soup

Printable Recipe

Cream Cheese Chicken and Vegetable Soup
2 Tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup carrots, sliced
6 cups chicken broth
5-6 potatoes, chopped
1 cup milk
4 Tbsp flour
1 pkg cream cheese, softened
2 lbs chicken, cooked and shredded
salt and pepper to taste

Melt butter in a large pot. Add onion, garlic, celery, and carrots. Cook for about 4 minutes or until tender. Add broth and potatoes. Bring to a boil; reduce heat and simmer, partially covered, for 10 minutes or until potatoes are tender. In a separate bowl, whisk together milk and flour until smooth. Whisk into soup. Continue stirring until soup starts to thicken slightly. Add softened cream cheese to the soup in Tbsp-size pieces. Stir until cream cheese melts. Add chicken and heat through. Season with salt and pepper.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

Tomatillo Chicken Soup

Printable Recipe

Tomatillo Chicken Soup
6 medium tomatillos, husks removed and rinsed
2 lbs boneless skinless breast halves
4 cups chicken broth
1 green bell pepper, chopped
1/2 cup red onion, diced
1 (4 oz) can diced green chiles
2 Tbsp fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1 Tbsp ground cumin
1 Tbsp lime juice
2 tsp chili powder
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper

Chop 3 of the tomatillos. Place remaining tomatillos in blender and blend until smooth. Place pureed and chopped tomatillos in a crock pot. Add remaining ingredients. Cover and cook on low for 5-6 hours. Remove chicken; shred and return to soup. Top with cilantro, avocado, tomatoes, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Better Homes and Gardens

Southwestern Chicken Soup

Printable Recipe

Southwestern Chicken Soup
1 medium onion, diced
1 Tbsp olive oil
2 cups chicken broth
2 cups water
2-3 Tbsp diced jalapeno pepper, seeded
3 tsp cumin
1 1/2 tsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
3 cups cooked shredded chicken
1 can black beans, rinsed and drained
1 can diced tomatoes and green chiles, undrained
1 1/2 cups frozen corn

In a large pot, saute onion in olive oil until tender. Stir in chicken broth, water, jalapeno, cumin, chili powder, salt, and cayenne. Add chicken, black beans, tomatoes, and corn. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Garnish with cilantro, cheese, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Taste of Home

Zuppa Toscana Soup

I love this soup! It's one of my favorite things to eat at Olive Garden. I'm so excited to be able to make it at home!

Printable Recipe

Zuppa Toscana Soup
1 lb Italian sausage
1/2 lb bacon, chopped
1 qt water
4 cups chicken broth
2 lg potatoes, cubed (about 4 cups)
2 garlic cloves, minced
1 medium onion, diced
3 cups chopped kale
1 cup half and half
salt and pepper to taste

In a large skillet, brown sausage over medium heat, breaking up as it cooks. Drain and set aside. Place bacon in the skillet and brown until cooked through without letting it get too crispy. Drain and set aside.

In a large pot, combine water, chicken broth, potatoes, garlic, and onion. Bring to a boil; reduce heat and simmer until potatoes are slightly tender, about 5 minutes. Add sausage and bacon. Simmer for 10 minutes. Add kale, half and half, and salt and pepper. Heat through.

Serves 6-8

Recipe adapted from Chef Pablo's Restaurant Recipes

Slow Cooker Chicken Tortilla Soup

Printable Recipe

Slow Cooker Chicken Tortilla Soup
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 medium onion, diced
1 (4 oz) can diced green chiles
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn

garnish:
cilantro
shredded cheese
tortilla chips

Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours. Remove chicken and shred; return to crock pot. Serve with cilantro, cheese, and tortilla chips.

Serves 6-8

Recipe adapted from Framed Cooks

Chicken and Corn Chowder with Sweet Potatoes

Printable Recipe

Chicken and Corn Chowder with Sweet Potatoes


3 cups whole milk or 2 cups 1% and 1 cup cream
1 cup corn muffin mix
2 Tbsp butter
1 small onion, diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cooked and shredded
2-3 sweet potatoes, cut into cubes (about 3 cups)
1 cup shredded monterey jack cheese
3 cups frozen corn
1/2 cup fresh parsley or 2 1/2 Tbsp dried
salt and pepper to taste

Mix together milk and muffin mix until combined; set aside. Heat butter in a large pot over medium heat until foaming. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and oregano. Cook and stir until fragrant, about 30 seconds. Add chicken broth, chicken, and sweet potatoes. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 minutes. Stir in milk mixture and simmer for 10 minutes or until soup starts to thicken. Add cheese and corn. Cook until cheese melts, about 2 minutes. Stir in parsley and season with salt and pepper.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

Tortellini Soup

Printable Recipe

Tortellini Soup

1 lb Italian sausage

1 medium onion, diced

1 cup green pepper, chopped

2 cloves garlic, minced

3 carrots, sliced

5 cups chicken broth

1 1/2 cups water

2 (8 oz) cans tomato sauce

1/2 tsp oregano

4 Tbsp fresh parsley or 4 tsp dried

2 cups zucchini, sliced

16-20 oz pkg frozen tortellini

Cook sausage with onion, green pepper, and garlic. Add remaining ingredients except zucchini and tortellini. Bring to a boil. Reduce heat to medium and add zucchini and tortellini. Cook for 15 minutes, or until tortellini is cooked through and carrots are tender.

Serves 8

Meatball Soup

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Meatball Soup

Pasta Fagioli Soup

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Pasta Fagioli Soup

Chicken and Vegetable Dumpling Soup

One of my favorite things about this time of year is making soup. There's nothing better on a cold fall night than eating a hot bowl of yummy soup. This was a big hit with my kids. My four year old even thanked me for making dinner. So sweet! I hope you enjoy. This was so good!!!

Printable Recipe

Chicken and Vegetable Dumpling Soup
adapted from My Kitchen Cafe

2-3 chicken breasts (about 1 1/2 lbs)
4 cups chicken broth
4 cups water
1 1/2 Tbsp olive oil
2 stalks celery, chopped
2 carrots, sliced
1 onion, chopped
1 1/2 tsp salt
1 tsp dried thyme
1/4 tsp pepper
1 cup frozen peas

Dumplings:
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 Tbsp vegetable oil

Boil chicken in broth and water until cooked through, about 20 minutes. Remove chicken and save broth. Shred chicken and set aside. Heat olive oil in a large skillet. Add celery, carrot, and onion. Saute for about 6-7 minutes until tender. Add to broth. Add salt, thyme, and pepper. Heat to a simmer. In a small bowl, blend 1/2 cup cold water and 1/4 cup flour until smooth. Whisk into soup until well combined. Add peas and chicken to soup. Stir gently for 1 minute.

To make dumplings combine dry ingredients. In a separate bowl combine sour cream, milk, and vegetable oil. Add to dry ingredients and stir until combined without over mixing.

Heat soup to boiling. Drop dumplings by the teaspoonful into soup covering the entire surface. Make sure to make the dumplings small because they expand while cooking. Reduce heat to a simmer. Cover and cook for 15 minutes without lifting the lid. Remove lid and stir gently to break apart.

Serves 6

Chicken Corn Chowder

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chicken Corn Chowder

Beef Stew

I had some leftover roast beef and I really wanted to make beef stew. There's nothing better than a hearty bowl of stew on a cold fall night! I looked online for a recipe but I couldn't find exactly what I wanted. So I came up with this. It turned out great! I used leftover roast but you could use stew meat or a roast cut into cubes. You would just need to simmer the meat longer. I haven't tried it that way but I'm sure it would be really good.

Printable Recipe

Beef Stew
1 1/2 cups cooked shredded roast beef (you can also use stew meat or any type of roast beef cut into cubes)
1/2 cup diced onion
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
6-7 cups hot water (depending on how thick you want it)
4 cups chopped potatoes
2 cups sliced carrots
2 beef bouillon cubes, crushed or 2 tsp bouillon granules
1 bay leaf
1/8 tsp cayenne pepper
1 tsp oregano
1 tsp thyme

Melt butter in large pot. Add onion, beef, flour, salt, and pepper. Cook for 2-3 minutes. (If using raw meat, cook until browned) Add water and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. (If using raw meat simmer for 1 hour) Add potatoes, carrots, and spices. Cook over medium heat for about 20 minutes or until vegetables are tender.

Serves 4-6

Rustic Chicken and Herbed Cornmeal Dumplings

This was so delicious! The only problem I had with it was the dumplings were too close together in the pot and they kind of stuck together. Next time I'm going to try to make them more round and not put them so close together. But it didn't matter. It was so good! It was a big hit with my family, especially my six year old. He kept eating and eating and eating. He ate more than me! He's as skinny as a rail too. I have no idea where he puts it. Even my two year old little girl had seconds. This recipe is definitely a winner! 

Printable Recipe

Rustic Chicken and Herbed Cornmeal Dumplings

adapted from The Open Pantry

2 lbs boneless chicken breasts or thighs

1/2 tsp salt

1/8 tsp pepper

1 Tbsp butter

1/2 cup onion, diced

3 carrots, sliced

2 celery stocks, chopped

2 cups chicken broth

1 1/2 tsp dried thyme

2 Tbsp cornstarch

2 Tbsp flour

2 cups milk

Dumplings:

1/4 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/4 tsp salt

2 Tbsp cold unsalted butter, cut into bits

2/3 cup milk

1/2 tsp dried parsley

1 tsp dried chives

Season chicken with salt and pepper. Heat olive oil over medium heat in a 6 qt. pot. Add chicken; brown on both sides until cooked through. Remove from pot. 

Melt butter; add onion, carrot, and celery. Cook until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and flour. Whisk in milk and then whisk milk mixture into broth. Boil and continues to whisk until thickened, about 5 minutes. Reduce heat to low. Cut chicken into bite size pieces and return to pot. 

Mix dumplings while chicken is cooking. To make dumplings, whisk together flour, cornmeal, baking powder, and salt. Add butter using a fork, pastry blender, or fingers to cut it into cornmeal mixture. Add milk and herbs and stir with a fork until dough comes together. Drop tablespoonful of dough on the surface of the pot. Cover; cook for 15 minutes without lifting the lid.

Serves 4-6