Once I try these, I will let you know...
Chicken Tortellini: https://www.thepioneerwoman.com/food-cooking/recipes/a44653643/chicken-tortellini-soup-recipe/
Chicken Parm Soup: https://www.thepioneerwoman.com/food-cooking/recipes/a44964263/chicken-parm-soup-recipe/
1/2 pound ground chuck
1 egg
1 slice of bread grated (bread crumb)
1T parmesan cheese
1 t onion powder
Mix above ingredients and shape in the 1/2" meatballs.
6 cup chicken broth
1-1/4 cup chopped spinach**
1 cup carrots finally diced
1/2 cup orzo macaroni
Brig chicken broth to a hearty bowl. Add all ingredients and simmer for 15 minutes
**Remove the stems, roll each leave and slice very thin
Chicken Gnocchi Soup Servings: 6
Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth (from cooked chicken or use store bought)
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (Optional)
2 tablespoons cold water (Optional)
2 cups half-and-half cream or (1 cup of half and half and 1 cup of heavy cream to make it creamier) Salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Step 2
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Step 3
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Cook's Note
This soup is a great use of leftover chicken, but in my case I just cooked chicken breast that I seasoned with salt, onion and garlic powder, until done. Also, you can find the gnocchi in the pasta section of your grocery store.
Susan Hansen made us this delicious soup. She said it makes a HUGE amount so either cut it down or freeze some or share with someone else.
1/2 cabbage - cut up into small pieces
6 carrots - peeled and sliced
6 celery - cut into small pieces
6 potatoes - peeled and diced
1 large sweet potato (opt) - peeled and diced
1 large onion - peeled and diced
1 T minced dried garlic
1 t. salt
2 pounds browned ground beef
2 - large cans of tomato juice
3 - 16 oz cans of beef broth
Boil all together ntiil veggies are tender - approx 1/2 hour
At the end add:
1 or 2 cans of corn
frozen peas
1 T vinegar
1 T sugar
1 t sweet basil 0 dried
1 more T dried minced garlic
warm through. Eat and enjoy!
Freezes very well for quick meals.
When I realized that my mom didn't have a recipe for this, a number of years ago, I stood with her as she made it and measured everything so often I wasn't sure if we were going to ever get the soup made but finally we did. I kept her secret recipe secret until she died and then I didn't want the wonderful soup lost. I compiled her recipes and this had to be in the cookbook which has been given to her friends and some of mine
25 potatoes, peeled and cubed
6 onions, finely chopped
3 sticks margarine or butter
2 t salt
2 t pepper (I'd suggest starting with 1t til you decide how much you want..my mom loved pepper
16 T flour
2qt milk
1. cook the cubed potatoes in salted water til BARELY soft. Drain
2. Use 2 pans using half the ingredients. Put 1-1/2 stick of butter in each pan and melt Add the onions and cook. Add salt, pepper Turn off heat
3. Add 8 T. flour per pan and still til thickened
4. Add 1 qt milk per pan. Stir. this will be soupy til it thickens, Turn ON heat. Simmer and watch as it starts to thicken (need to cook the flour). You will notice steam rising. Do not allow to burn.
5. Taste - add salt and pepper as needed.
6. Add the drained potatoes to the milk roux. See if you need to make more roux. Do this in a separate pan and add to the main soup.
SERVES 10
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Sorry I forgot about the recipe until now:
Beefy Vegetable Soup large pkg of beef stew meat ( i cut in smaller pieces) 1 1/2 stalks of celery (diced) 1 1/2 large carrot (diced) 1 medium onion (diced) 1 (28oz) tomatoes (i sometimes us V-8 or tomatoe juice) 1/4 c parsley 1/4 tea basil 1/4 tea thyme leaves 1/4 black pepper Large bag of mixed frozen vegetables I also throw in extra large lima beans & cut up okra (both in freezer section) and I add lots of fresh dice potatoes... (I love potatoes so I put in quite abit) and I add some fresh chopped cabbage In my pressure cooker I put about 5 cups of water & beef stew & cook approx 20 min (until tender) then I added the seasoning , tomatoes, & carrots, celery ,onions & potatoes & cook a little bit longer until slightly tender then I add frozen vegetables & cabbage & cook until done... sometimes I get carried away with my vegetables & have to add more tomato juice or V8. I usually make this soup a little on the thick side .... You can also freeze the soup if you have left overs.
PS My body doesn't always allow for tomato base so I used beef broth instead. I do not use lima beans nor okra. I also do not add cabbage at the end but I imagine it would be a great addition. What I did ended up being SO delicious.
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