Servings: 6 servings
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot , diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 cups chicken broth
1/2 teaspoon salt , or to taste
1 teaspoon ground white or black pepper , or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
Credit: Creamy Ham and Potato Soup – The Girl Who Ate Everything
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
1-1/2 lbs Italian sausage
3 cups chopped onions (about 1 1/2 large onions)
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28 oz petite-diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz cooked fusilli pasta
1/2 cup finely chopped fresh basil leaves
freshly ground black pepper, to taste
Dash of hot sauce
8 oz. ricotta
1/2 c. grated Parmesan cheese
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Sauté meat in a large pot over medium-high heat until browned, about five minutes. Adding oil to the pan wasn’t necessary because the sausage gives off enough fat on its own.
Add the onions and garlic to the pot and cook until the onions have softened, about five minutes.
Stir in the dried oregano, crushed red pepper and the tomato paste. Cook the tomato paste until it has browned slightly and evenly coated the meat and onions, 3-4 minutes.
Add in the diced tomatoes, hot sauce, bay leaves and chicken broth, then turn down the heat to medium-low and simmer 30 minutes.
Mix the ricotta, parmesan and pepper together in a little bowl.
Spoon a little of the ricotta mixture in each serving bowl, then ladle the soup over. Sprinkle with chopped basil and the shredded mozzarella.
Serves 6-8 as a main dish.
½ Cup uncooked wild rice
½ Cup uncooked basmati rice
1-½ lb. chicken breast
1 Cup onion, diced
1 Cup carrot, diced
¾ Cup celery, diced
4-5 cloves garlic, minced
1-2 bay leaves (depending on strength)
6 Cups low sodium chicken broth
2 Cups water
1 tbs. Italian seasoning
1-½ tsp. Black pepper
2 tsp. salt
5 tbs. butter
½ Cup all purpose flour
2 Cups whole milk
Rinse the rice under running water. In a 5-½ qt. slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool slightly then shred with two forks.
Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.
1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon lower-sodium soy sauce
2 1/2 cups low sodium beef broth
1/4 cup beer
1/4 cup red wine
2 bay leaves
1/4 teaspoon black pepper
1 cup peas
2 tablespoons flour
1 tablespoon cooking oil
Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper and enjoy!