Category: Soup

Easy Chicken Noodle Soup – So Yummy!

Yummy and easy! This is my go-to recipe for Easy Chicken Noodle Soup. Sometimes I add about 3 cloves of garlic, but it’s still yummy without.

 

Change the noodles to any type or mixture you like.

Ditalini, stars, or alphabet makes the kiddo’s happy. They love the soup and enjoy “playing” with the letters and numbers.

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Easy Chicken Noodle Soup
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Easy Chicken Noodle Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Any type of noodle you choose works just fine!

Course: Soup
Cuisine: American
Keyword: Easy Chicken Noodle Soup
Servings: 4
Calories: 195 kcal
Ingredients
  • 1 46 ounce can chicken broth
  • 1/2 lb boneless skinless chicken cubed
  • 2 cups uncooked egg noodles
  • 1 cup sliced carrot
  • 1/2 cup chopped onion
  • 1/3 cup sliced celery
  • 1 teaspoon dill weed
  • 1/2 teaspoon ground black pepper
Instructions
  1. Throw it all in a big saucepan and simmer 20 minutes.

 

Enjoy!

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Easy Chicken Tortilla Soup Recipe

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Recipe based on one by OahuPat Abrams
Photo by * Pamela *

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Easy Chicken Tortilla Soup Recipe

This is really an easy chicken tortilla soup recipe. I love Mexican food and this is one of my favorite Mexican recipes. A really good soup!

 

It reminds me of the one they serve at Houston’s restaurant.

It’s very easy to make and sooo delicious. This isn’t just a glorified chicken broth!

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Easy Chicken Tortilla Soup
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Easy Chicken Tortilla Soup Recipe
Prep Time
20 mins
Cook Time
55 mins
 

This easy Chicken Tortilla Soup has a distinctive Mexican flair. Very good soup!

Course: Soup
Cuisine: Mexican
Keyword: Easy Chicken Tortilla Soup Recipe
Servings: 6
Calories: 355 kcal
Ingredients
  • 8 ounces carrots diced
  • 8 ounces celery
  • 8 ounces onions diced
  • 1/2 teaspoon garlic powder or 1 garlic clove diced
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon corn oil
  • 4 15 oz cans chicken broth
  • 1 15 oz can tomatoes, diced (optional)
  • 1 10 oz can Rotel tomatoes & chilies, diced
  • 1 1 1/2 oz packet taco seasoning (I use McCormicks)
  • 10 8 inch corn tortillas cut into small pieces, about 1-in x1-in
  • 12 ounces chicken meat poached, diced
  • 1 cup milk or 1 cup sour cream
  • 12 ounces Monterrey jack cheese or 12 ounces Mexican blend cheese shredded
  • corn tortilla chips broken into small pieces for garnish
Instructions
  1. Saute carrots, onions, celery in corn oil, garlic, salt, and pepper until tender.
  2. Add chicken broth and bring to boil.
  3. Add tomatoes, Rotel, taco seasoning, and chicken.
  4. Cut Tortillas into small pieces and add to broth mixture.
  5. Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes.
  7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  8. Garnish with shredded cheese and broken tortilla chips.
  9. NOTE: If you use flour tortillas you will end up with a "tortilla mess", this recipe is for corn tortillas.

 

Enjoy!

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Crock-Pot Broccoli Cheese Soup

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Recipe based on one by Eddie Shipman
Photo by Sandi (From CA)

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Panera Broccoli Cheese Soup

This Panera Broccoli Cheese Soup tastes exactly like Panera Bread’s soup. This is the best recipe for broccoli soup I have come across!! Yummmmmmmy. Just amazing!!

Even if it didn’t taste exactly like Panera who cares, it’s fantastic. It thickened up great and tasted amazing!

I just wish I had made bread bowls to go with it! At least I served it with some crusty bread. Delicious!

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Panera Broccoli Cheese Soup
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Panera Broccoli Cheese Soup
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Panera Broccoli Cheese Soup is a favorite and this copycat is spot on.

Course: Soup
Cuisine: American
Keyword: Panera Broccoli Cheese Soup
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 tablespoon melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 pound fresh broccoli chopped into bite-size pieces
  • 1 cup carrot julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper
  • crusty bread
Instructions
  1. Saute onion in butter. Set aside.
  2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions.
  3. Cook over low heat 20-25 minutes.
  4. Add salt and pepper. It can be pureed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.
  5. Serve with crusty bread and Enjoy :).

Up Next: 

Chicken White Bean Stew – Rachael Ray’s Recipe

Recipe based on one by chefnini
Photo by Diana Johnson

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Crockpot Broccoli Cheese Soup

This Crockpot Broccoli Cheese Soup is a great soup to throw in the Crockpot on a busy day and come back later to a bowl of warm, cheesy soup.

The Velveeta thickens the soup just right.

Making the soup couldn’t be easier. Sauteeing the onion and peppers is the only active part of the recipe.

Once that is done just dump everything in the crockpot and four hours later you have crockpot broccoli cheese soup!

This is awesome. Especially since it’s so easy to make… Turn off the crock about 30 minutes before serving, and it thickens up really nice.

The addition of a teaspoon of Tabasco with minced jalapeno instead of green pepper adds some zip!

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Crockpot Broccoli Cheese Soup
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Crockpot Broccoli Cheese Soup
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

It's really nice to come home to this Crockpot Broccoli Cheese Soup.

Course: Main Course
Cuisine: American
Keyword: Crockpot Broccoli Cheese Soup
Servings: 6
Calories: 295 kcal
Ingredients
  • 1/2 cup green pepper chopped
  • 1/2 cup onion chopped
  • 2 tablespoons butter
  • 1 10 ounce can cream of chicken soup
  • 1 1/2 cups milk
  • 1 lb Velveeta cheese cubed
  • 1 10 ounce package frozen chopped broccoli
Instructions
  1. Sauté onion and green pepper in butter.
  2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

 

Enjoy!

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Cheesy Ham Potato Soup

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Recipe based on one by senseicheryl
Photo by Andi of Longmeadow Farm

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Cheesy Ham Potato Soup

This Cheesy Ham Potato Soup is comfort soup at its finest! I have used the same potato soup recipe for years but now I have a NEW one! I usually make this to use up leftover ham.

Cheesy Ham Potato Soup

This soup is delicious.

It’s also easy to adapt with other ingredients. I have added garlic sometimes. It came out fantastic.

If you’ve never made potato soup from scratch before try this recipe and you will make it again and again.

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Cheesy Ham Potato Soup
Ingredients
  • 3 1/2 cups potatoes peeled and diced (I keep mine with the peel)
  • 1/3 cup celery diced
  • 1/3 cup onion finely chopped
  • 1 cup chopped carrot
  • 1 -2 cup ham diced and cooked
  • 3 1/4 cups chicken broth or 3 1⁄4 cups ham stock
  • 2 tablespoons chicken bouillon granules omit if using chicken broth
  • salt to taste
  • 1 teaspoon pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups cheddar cheese shredded
Instructions
  1. Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender.
  2. Stir in the chicken bouillon, salt (if using), and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
  4. Add in the cheese and stir until melted.
  5. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

Enjoy this Cheesy Ham Potato Soup!

Up Next:

Split Pea Soup With Ham And Potatoes

Recipe based on one by SweetsLady
Photo by Annacia

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Chicken White Bean Stew – Rachael Ray’s Recipe

Rachael Ray’s Chicken White Bean Stew is a very good meal. Adapted from Rachael Ray, the recipe takes a few shortcuts to ensure it’s easy and quick.

 

Really hearty and delicious.

Using a rotisserie chicken and canned beans makes this stew come together so quickly.

The flavor of this is wonderful and the arugula gives it just the right amount of color and texture.

I picked up a loaf of Italian bread and made Provolone Garlic Bread (Link below) to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

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Chicken White Bean Stew
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Chicken White Bean Stew
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Racheal Ray dish is so easy to make with rotisserie chicken.

Course: Soup
Cuisine: American
Keyword: Chicken White Bean Stew
Servings: 8
Calories: 295 kcal
Ingredients
  • 4 slices bacon finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 lb red potatoes cut into cubes
  • 32 ounces chicken broth I added a little more
  • 1 rotisserie-cooked chicken
  • 2 15 ounce cans small white beans, drained and rinsed (I used navy beans)
  • 5 ounces baby arugula
  • salt and pepper
Instructions
  1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  2. Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  3. Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  4. Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  5. Add the chicken and white beans to the stew; cook until heated through.
  6. Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

 

Enjoy!

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Provolone Garlic Bread

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Recipe based on one by GaylaJ
Photo by GaylaJ

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Easy Mild Chili – Quick and Delicious

This Easy Mild Chili is a fast dinner that is tasty and satisfying. This is the chili I make when I want something fast, hot, and comforting!

 

I have tried many “from scratch” recipes for chili and always go back to the McCormick seasoning packets when I want chili right now!!!

This is good with crackers and cheese, or macaroni (chili mac) or crunch up Fritos with sour cream too. I often serve cornbread on the side

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Easy Mild Chili
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Quick And Easy Mild Chili
Prep Time
10 mins
Cook Time
15 mins
 

This is not from scratch chili but it's doggone good!

Course: Main Course
Cuisine: American
Keyword: Easy Mild Chili
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb hamburger
  • 1 1 1/4 ounce package McCormick mild chili seasoning
  • 3/4 cup water
  • 1 16 ounce can Bushes chili beans
  • 1 15 ounce can tomato sauce
Instructions
  1. Brown and drain the hamburger.

  2. Sprinkle seasoning over hamburger and stir to coat. Stir in water and bring to a gentle boil for about 2 minutes.

  3. Add beans and tomato sauce.

  4. Let simmer until warmed through.

Recipe Notes

Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.

 

Enjoy!

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Unbelievably Easy Potato Soup

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Recipe based on one by Windchime
Photo by Marg

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Vegetable Ham Chowder – Comfort Food

This Vegetable Ham Chowder is one of my favorite wintertime soups! Talk about comfort food, this is it! Perfect for a cold winter day.

 

Very easy to make and so flavorful. Everyone I know seems to love it.

This reheats well but it never lasts longer than a day at my house!

The combination of ham, cheese, and vegetables is a definite winner.

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Vegetable Ham Chowder
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Vegetable Ham Chowder
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Vegetable Ham Chowder is delicious and a perfect use for leftover ham!

Course: Main Course
Cuisine: American
Keyword: Vegetable Ham Chowder
Servings: 6
Calories: 295 kcal
Ingredients
  • 3 cups diced peeled potatoes 1-inch dice
  • 2 1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrot
  • 2 cups diced celery
  • 4 teaspoons chicken bouillon
  • 3 cups water
  • 3/4 cup butter
  • 4 cups milk
  • 1 cup cooked diced ham 1-inch cubes
  • 1 cup shredded cheddar cheese
  • 3/4 cup flour
Instructions
  1. In a soup kettle add all vegetables and the 3 cups water and chicken bouillon. Simmer 20 minutes or until vegetables are tender.
  2. In a large saucepan melt butter. Stir in flour and cook for 2-3 minutes until nice and bubbly. Whisk in milk; bring to a boil. Add this to the vegetable-water mixture in soup kettle.
  3. Bring all to a simmer and add ham and shredded cheese. Bring to a simmer again and cook until cheese is melted and all is heated through.
  4. Serve and ENJOY!

 

Enjoy!

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Beefy Cabbage Soup — Quick & Easy

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Recipe based on one by Theresa P
Photo by *Parsley*

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Beefy Cabbage Soup — Quick & Easy

This Beefy Cabbage Soup is a very tasty and tummy warming recipe that I’ve used for several years. I’ll admit I don’t always make it the same but I do stick with the basics: ground beef, cabbage and beans!

Beefy Cabbage Soup

It’s a great soup and so easy to throw together. Most of the ingredients are staples in my house so I can usually make it on short notice!

Once the ground beef is cooked, this can all get dumped into the crock pot.

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Beefy Cabbage Soup -- Quick & Easy
Ingredients
  • 1 lb lean ground beef
  • 1 onion medium chopped
  • 1 minced garlic clove
  • 28 ounces diced tomatoes with juice
  • 3 cups low sodium beef broth
  • 8 ounces tomato sauce
  • 14 ounces great northern beans
  • 1 small cabbage chopped
  • 1/2 - 1 teaspoon dried thyme
  • 1/2 teaspoon chili powder to taste
  • salt to taste
  • pepper to taste
Instructions
  1. In a large pot: Brown ground beef, drain any fat. Add onions and garlic, saute with ground beef until tender.
  2. Note: At this point you place the ground beef mixture and remaining ingredients in the crock pot. Cook on low for 4-6 hours.
  3. Standard stove top cooking: Add remaining ingredients and simmer.
  4. Simmer for 1-2 hours on stove top until cabbage is tender. Stirring occasionally. Check fro additional seasonings.
Recipe Notes

Serve with a crusty bread.

Enjoy!

Unbelievably Easy Potato Soup

Recipe based on one by Chicagoland Chef du Jour
Photo by Chef shapeweaver

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Cheeseburger Soup – Cool Weather Dinner Treat

This Cheeseburger Soup is an all-around good family meal. Hearty, warm, filling. Great for cold weather and you’re not in the mood for chili.

 

Yum! I’ll be making this one again.

Make a green salad to have along with it for a soup and salad duo. Add a slice of crusty bread and you will have a great meal everybody will enjoy!

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Cheeseburger Soup
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Cheeseburger Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Give me a cool evening and this Cheeseburger Soup and some crusty bread and I'm a happy camper.

Course: Main Course, Soup
Cuisine: American
Keyword: Cheeseburger Soup
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 lb ground beef
  • 1 onion diced
  • 3/4 cup shredded carrot
  • 3/4 cup chopped celery
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheese cubed
  • 1 1/3 cups milk
  • 4 tablespoons butter or 4 tablespoons margarine
Instructions

  1. In a large pot, brown ground beef, and onion. Add broth, celery, carrots, parsley, and potatoes. Bring to a boil, and then simmer until potatoes are tender about 10-12 minutes.

  2. In a saucepan, melt the butter and stir in flour. Add the milk, stirring until smooth.

  3. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer.

  4. Stir in cheese; continue to stir until cheese is melted then serve. Do not boil.

 

Enjoy!

Up Next:

Slow Cooker Ham and Lentil Stew

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Recipe based on one by
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