Chicken and Veggie Soup with Pasta and Dumplings

As much as I enjoy photography and take pride in what I am learning, I certainly recognize there are plenty of food bloggers with shots that far outshine mine. One thing I do try, however, is to not even bother taking pictures of a recipe if I don't have natural light - in the winter, of course, this means I'm doing most of the snapping on the weekends, and therefore my posting rate drops.

When I made this soup a few days ago, I initially wasn't planning on taking any pics. I figured that if the soup was that good, I'd make it again, and I would just blog about it then. After all, the days are finally starting to get longer here in the northeast!

I changed my mind, though, as soon as the spoon hit my mouth. This is just so freaking delicious that I had to share it immediately, bad photo or not.

This made a ton, which was awesome because I devoured it for lunch for a couple of days. It won't be long before I make this again, and I'll probably throw some in the freezer for the next time I'm sick.


Chicken and Veggie Soup with Pasta and Dumplings
slightly adapted from Everyday with Rachael Ray, March 2011

• 2 tablespoons EVOO
• 3 tablespoons butter
• 3 carrots - peeled, halved lengthwise, and thinly sliced
• 1 rib celery, chopped
• 1 medium onion, chopped
• salt and pepper
• 2 rounded tablespoons flour
• 6-8 cups chicken or vegetable stock
• 1 rounded tablespoon dijon mustard
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh tarragon, dill, or parsley
• one 8-oz box biscuit mix, batter prepared according to package directions
• 3/4 cup tiny pasta (I used stelline), cooked
• 1 1/2 cup cooked shredded chicken

Heat a couple of tablespoons EVOO, two turns of the pan, over medium0high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, and onion; season with salt and pepper. Cover the pot and cook, stirring occasionally, until the carrots soften, 7-8 minutes.

Sprinkle the flour on the vegetables and stir for a minute, then whisk in the stock until thickened. Stir in the mustard and peas. Add a cup or so of water if necessary to reach your desired consistency.

Add the chopped herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using two spoons or an ice cream scoop, then drop onto the surface of the soup. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring occasionally, until just firm, 8-10 minutes. Gently add the chicken and pasta until warm, and serve.

Crockpot Creamy Wild Rice and Chicken Soup

Poor Ryan woke up with a fever this morning, so I had an unexpected day off with my guy. It's usually little Danny whose illnesses keep me home from work, but today was Ryan's turn.

Between the sickness and the fluffy snowflakes that fell gracefully for most of the morning and afternoon here in NJ, today was the perfect day to double-up on crockpot cooking.


On the right in the bigger pot, I set up some beef stew for dinner, and I used my brand new 4-quart for some delicious creamy soup.

This soup was so unbelievably delicious. I had two bowls for lunch (okay, FINE - three) and even ditched the stew in favor of another big bowl. This might not be the healthiest soup out there, but when it's snowing and you're fending off some kind of cold and your four-year-old has a fever, it hits the spot.

I slightly adjusted the timing/steps of this soup (the original appears below) because I cooked a whole chicken the night before and wanted to use some of that. So I set up the crockpot without the chicken, and added it when I added the roux.


Crockpot Creamy Wild Rice and Chicken Soup
from 365 Days of Slow Cooking

• 4 cups chicken broth
• 2 cups water
• 2 boneless, skinless chicken breasts
• 1 package of long grain and wild rice rice-a-roni
• 1 cup grated carrots
• 1 cup diced celery
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup all purpose flour
• 1/4 cup butter
• 2 cups half and half (I used whole milk)

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours.

Take out chicken and shred with two forks and then add back into slow cooker.

In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.

Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Crockpot Pasta e Fagioli

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!


Pasta e Fagioli
adapted very, very slightly from Cooking This and That

Ingredients

• 1 can Great Northern Beans, drained and rinsed
• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 quart beef broth
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon black pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Tomato and Orzo Soup

While I hate the cold, there are a few things I love about winter: snow days, cozy sweatpants, holidays, hot chocolate... and this delicious Tomato and Orzo Soup just found a place on that list.

Coincidentally, this recipe came from a blog created by my friend Brooke's brother-in-law, John, and his girlfriend Bec. I love that their blog, Above an Italian Restaurant, is an endeavor that they are taking on together - it makes me wish that Pat and I had any shared hobbies (aside, of course, from the wii...). But most of all, I love their recipes! As soon as I added their blog to my reader, I starred a ton. This yummy soup from Wegman's was just the first that I've made, but I have tons more in mind.

Due to tastes, what I had on hand, and the fact that I bought crushed instead of canned tomatoes, I changed their recipe slightly. If you want the original, please visit their blog!


Ingredients

• 1 cup onion, diced fine
• 1/2 cup celery, diced fine
• 1/2 cup carrot, diced fine
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 2 28oz. cans diced tomatoes
  
• 1 carton (32 oz) vegetable stock
• salt and cracked black pepper
• 1 1/4 cup orzo pasta
• 1/2 cup sour cream
• 1/2 cup skim milk
  
• 2 Tbsp chopped fresh basil

Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

Add sour cream and milk to soup; fold in basil. Ladle into warmed bowls to serve.

Makes 13 cups (about 8 servings)

Chicken Enchilada Soup

Like many people, I get tons of use out of my crockpot in the winter. What's better than warm, comforting meals that require hardly any effort?

This soup from Brooke is no exception. Aside from a couple of quick chops, this baby was cooking away in no time. And like Brooke, I saved even more time by using Perdue Short-Cuts.

I absolutely loved this, and can't wait to make it again. It's so filling and delicious, and I really don't feel guilty about having seconds. This makes a complete dinner, and the leftovers make for great lunches.


Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup, low-sodium
  
• 2 cups milk (I used skim)
• 4 chicken breasts
• Optional toppings - shredded cheese, sour cream, green onions...
  

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup. Can be topped with avocado, sour cream, or crushed tortilla chips. Sprinkle a little cheese on top before serving.

Crockpot Tomato Soup

I love making big batches of soup and then freezing it in 2-cup portions - perfect to grab for a nice, yummy lunch on a cold January day.

I have tried tomato-soup variations in the past, but am usually left disappointed. The Crockpot Lady apparently had the same woes, but easily combated the dilemma by creating this delicious tomato soup. She calls it "restaurant quality," and I wholeheartedly agree. This was by far one of the most delicious tomato soups I have ever had - not too acidic, but still full of flavor.


The best part, however, is that there is NO work involved! You spend maybe 90 seconds in prep, and then go about your day while the crockpot does the work.

I didn't really change anything except for the cream part. I realized (as I was about to pour it in, of course) that I only had about 3/4 of a cup of cream. I added maybe 1/2 cup of sour cream and then skim milk for the rest. While I'm sure that's not how she intended, it came out deliciously, and I might just "run out" of cream next time.

Of course, no tomato soup is complete without some sort of grilled sandwich; I served this alongside these paninis.



Ingredients

• 3lbs vine-ripe tomatoes (I used about 10)
• 1 onion, chopped
• 2 cups tomato juice
• 1 cup cooking sherry
• 3 tablespoons sugar
• 1 chicken boullion cube
• 2 tablespoons chopped fresh basil
• 2 cups heavy cream
• salt and pepper to taste

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

Summery Soup

I was very intrigued when I read this recipe for a Summery Soup from Little Miss Foodie Two Shoes (a soup that originates from Ellie Krieger).

Even though it's a soup and the weather will eventually get too hot, it really is a good dish for summer. I brought a small bowl for lunch a few times along with half a sandwich - a nice, light but filling meal!


Ingredients

• 4 cups fresh corn kernels or two 10 oz. packages frozen corn, thawed
• 2 cups non-fat milk
• 1 tbs. olive oil
• 1 large onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 small zucchini (about ½ lb.), diced
• 2 cups low-sodium chicken or vegetable broth
• 2 plum tomatoes, seeded and diced
• ¾ tsp. salt
• Freshly ground black pepper to taste
• ½ cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk into a blender or food processor and process until smooth. Set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring, until the vegetables are tender, about 5 minutes. Add the remaining 2 cups corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Yields: 6 servings

Crockpot Meatball Tortellini Soup

I have had this recipe for Meatball Tortellini Soup from Brooke starred for what seems like forever. Even though spring is in the air, we've had a few chilly days recently, and this soup really hit the spot.

I thought I was out of the beans, so I omitted them, but then about a half hour into cooking, I FOUND the beans, so I added them... but I kind of wish I hadn't. They added a texture that seemed a bit off with the meatballs and tortellini.

Oh well. Live and learn. This soup was still pretty yummy!


Ingredients

• 2 cups sliced carrots
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (14 oz.) cans vegetable broth
• 2 (14 oz.) cans Italian style diced tomatoes, undrained
• 18 oz. can cannellini beans, rinsed and drained
• 1 tsp. dried basil leaves
• 1/8 tsp. pepper
• Half of a large bag of frozen mini meatballs
• 9 0z. package frozen cheese tortellini
• 1/2 cup grated Parmesan cheese

Combine all ingredients except tortellini and Parmesan cheese in 3-4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in tortellini. Cover crockpot and cook for 15-20 minutes until tortellini are tender. Sprinkle with cheese and serve.

Sick Day Soup

I was sick a couple of weeks ago, and being pregnant, I can't really take any of the good stuff. On my first day that I stayed home from work, I really really just wanted soup. I asked my mommy to come over and make it for me, but she had to pack for her vacation. Blah blah cruise blah blah... ;)

Anyway, so I just kind of made this on the fly, and it was so good. I had just made this chicken dinner in the crockpot the night before, so I also chopped up some of the chicken and potatoes and threw them in the pot too.


Ingredients

• EVOO
• 1 onion
• 1 cup frozen mixed veggies
• 4 cups chicken stock
• 4 cups veggie stock
• 1/2 pound pastina
• leftover cooked chicken, chopped

In a large stock pot, heat the oil and brown the onions for a few minutes. Add the frozen veggies and cook for another 3-5 minutes.

Add the broth and bring to a boil. Add the pasta and cook until desired done-ness.

I don't remember when I added the chicken...

Pasta e Fagioli

I've tried to make Pasta e Fagioli a few times, but never really found one I was in love with.

Until now.


Thanks to Brooke for posting this copycat from the Olive Garden - I will never, ever try another recipe.

This makes a TON - be prepared to either have a lot of company or to freeze a good amount.

I can't wait to make this again - so freaken fabulous.

Cooking spray
1 lb. ground beef
1 small onion, diced
1/2 of a small 1 lb. bag of baby carrots, chopped
5 stalks of celery, diced
2 (14.5 oz.) cans of diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth (I also used an additional can of beef broth)
1 1/2 tsp oregano
1 1/4 tsp pepper
2 1/2 tsp fresh parsley, chopped (I used dry)
3/4 tsp tabasco sauce
1 jar (1 lb. 10 oz.) spaghetti sauce
1 cup dry small pasta (such as ditalini or elbow macaroni)
salt to taste

Brown ground beef in oil. Drain if necessary.
Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.
Add beans, beef broth, oregano, pepper, parsley, tabasco sauce and spaghetti sauce.
Simmer soup on low for about 30-45 minutes until carrots are almost tender.
Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.

Roasted Tomato and Basil Soup

I absolutely love tomato soup, but I've never tried it before. Not sure why, really... although come to think of it, I've really only tried a handful of soups before. I'll have to change that...


Anyway, I made this one yesterday as well in my plot to stock my freezer with individual lunch-size portions of soup. I saw this one on Brianna's blog and really didn't waste much time before attempting it myself.

The verdict? SCORE!! This was EVERYTHING I've EVER wanted in a tomato sauce. Creamy, tangy, herby... just absolutely the perfect bowl. I know I'm going to be making this one again and again.

Ingredients:

3 pounds ripe tomatoes, cut in half
2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 yellow onions, chopped
3 garlic cloves, minced
1 medium carrot, chopped
1 (28-ounce) canned italian tomatoes, with their juice
1 15-ounce can cannellini (white) beans, drained and rinsed
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 bay leaf
1 quart vegetable stock or water (I used 2 cups of each.)

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1 tablespoon olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-45 minutes.

In an 8-quart stockpot over medium heat, saute the onions, carrot and garlic with 1 tablespoons of olive oil, for 7-8 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, bay leaf, beans and vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Remove bay leaf. Using a hand blender or *stand blender puree until mixture is smooth. Taste for seasonings. Serve hot or cold. Serves 6-8

* If using a stand blender make sure you allow the soup to cool a few minutes before blending the soup in batching. Place a towel over the top just in case of any accidents and remember the soup will expand while it is hot.

Lentil Soup with Beef

When I saw Giada's Lentil Soup with Beef on Amy's blog, I knew it'd be a perfect soup to make and freeze for lunches or quick dinners.


I hovered over my cutting boards and stove over the weekend making a couple of pots of soup, and this one did not disappoint! Everything just melds together to create this amazing bowl of yumminess... perfect for fall. And it makes a TON - I think I ended up stashing 8 2-cup servings in the freezer...

Next time, I think I'd also like to throw some corn and/or peas and/or beans in there... mmm...

Ingredients:

2 tablespoons olive oil

1 1/2 pounds boneless beef chuck, cut into 1-inch cubes

Salt and freshly ground black pepper

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 large onion, chopped

6 garlic cloves, chopped

1 1/2 teaspoons chopped fresh rosemary leaves

1 1/2 teaspoons dried oregano

6 (14-ounce) cans beef broth

1 (28-ounce) can diced tomatoes in juice

2 cups (about 11 ounces) lentils, rinsed

1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef.

Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low.

Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils.

Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Chicken Meatball Soup

I was supposed to make a RR meatball-mac-and-cheese tonight, but I wasn't really in the mood for it. Besides, while my husband was out last night, I made boxed mac-and-cheese for me and Ryan, so I really didn't want to have that two nights in a row.

I already had ground chicken defrosting though, so I needed something to use it up, along with what groceries were left in my house at the end of the week. A quick search on myrecipes.com produced this recipe from an old issue of Cooking Light.



This wasn't bad, but probably not something I'd plan on making again. It was quick, and I had everything on hand, so that was good... but, to my dawg Randy Jackson, "it was just okay for me." First of all, the liquid is not NEARLY enough. I did halve the recipe, but I ended adding much more liquid than even the original quantity calls for - and I still didn't have enough. I've had better, I've had worse...

Ingredients

Meatballs:

• 3/4 cup seasoned breadcrumbs
• 1/2 cup diced onion
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 pounds ground chicken breast
• 2 large eggs
• Cooking spray

Soup:

• 3 cups water
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 cups chopped celery
• 1/2 cup chopped green onions
• 1 (16-ounce) package frozen mixed vegetables
• 1 cup uncooked small pasta shells
• 1/4 cup chopped fresh parsley

Preparation

Preheat oven to 400°.

To prepare meatballs, combine the first 10 ingredients in a bowl; shape mixture into 48 (1-inch) meatballs. Place meatballs on a jelly-roll pan coated with cooking spray. Bake at 400° for 20 minutes or until done.

To prepare soup, bring water and broth to a boil in a Dutch oven. Add celery, onions, and frozen vegetables; cook 10 minutes or until vegetables are tender. Add pasta; cook 8 minutes or until done. Add meatballs; cook 2 minutes or until thoroughly heated. Place 6 meatballs in each of 8 bowls; divide soup among bowls. Sprinkle evenly with parsley.

Yield

8 servings (serving size: about 1 1/3 cups)

Nutritional Information

CALORIES 302(13% from fat); FAT 4.4g (sat 1.5g,mono 1.3g,poly 0.8g); PROTEIN 36.3g; CHOLESTEROL 121mg; CALCIUM 109mg; SODIUM 920mg; FIBER 4.2g; IRON 2.8mg; CARBOHYDRATE 27.8g

Gloria Hafer , Cooking Light, OCTOBER 2004