Marry Me Chicken Soup

  

Maybe you haven't heard about the “Marry Me Chicken” trend. I hadn't. But, evidently, Marry Me Chicken is a dish that's soooo irresistibly good that the person you make it for will want to marry you. 

Well, I can guarantee that my beef-loving husband would not board the "trend train" for that one. He will eat chicken dishes. But he much prefers beef-focused meals. 

But, when Jill sent the recipe for Marry Me Chicken Soup and I had some leftover chicken from preparing a Core meal, it was like a sign that this would be one of those occasional times when I add chicken to the meal rotation. Brooke was her family's biggest fan of this soup. And if it's good enough for Brooke ... well, I guess it's good enough for Grandpa, too.

We had plenty of soup for leftovers. Bonus! As with any recipe that includes pasta, you'll have to add a little water, chicken stock, milk or cream to thin it out when reheating. As pasta sits and gets cold, it absorbs the liquid. 

Ironically, after the soup leftovers were gone, I had a recipe for Marry Me Chicken from Taste of Home show up in the email inbox. The writers of that article and recipe claimed Tiktok was behind the recent spread of the Marry Me Chicken trend with its sun-dried tomatoes and Parmesan cream sauce. Hmmmm - Tiktok. No wonder I didn't know anything about it.

If these cold days of winter have you chilled to the bone, I'll recommend Marry Me Chicken Soup. My beef eater liked it, too. (Probably not as much as me, but that's life. And the cook's prerogative, right?)

 

 Marry Me Chicken Soup

Adapted from https://realfoodwholelife.com 

based on recommendation from Jill

 

1 tablespoon olive oil
1 medium yellow onion, small diced
¼ teaspoon freshly ground pepper
2 ½ teaspoon salt, divided
1 teaspoon granulated garlic powder
1 teaspoon dried thyme
1 6-oz can tomato paste
1 quart chicken stock
2 cups water
1 teaspoon sugar
⅓ cup sundried tomatoes in oil, chopped
3 cups diced or shredded cooked chicken
2 cups small-shape pasta (uncooked) such as orecchiette, ditalini, farfalle (I used ditalini)

To Add at the End

½ cup heavy cream
⅓ cup grated Parmesan cheese
2 cups baby spinach
1 teaspoon red wine vinegar

Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, onion, and ¼ teaspoon salt and black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently. Sprinkle the onion with the garlic powder and thyme, then cook until fragrant, about 1 minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly.

Add the chicken stock and 2 cups of water, scraping up any browned bits from the bottom of the pan. Add 2 teaspoons salt, the sugar, sun dried tomatoes, and chicken, stirring to combine. Cover, and bring to a rolling boil.

Add the pasta, stirring to ensure the pasta doesn’t stick. Cover, reduce to a strong simmer, and cook until the pasta is just cooked through, about 8-15 minutes, depending on the pasta shape. Uncover and stir occasionally to prevent the pasta from sticking together or anything sticking to the bottom of the pan.

Turn the heat off, uncover, and add the cream, Parmesan cheese, vinegar, and spinach, stirring to combine. Taste and adjust seasonings if necessary.

Lasagna Soup

We don't go to Topeka so that Jill can feed us. But, come to think of it, it is a bonus. On our most recent trip for basketball and tennis, Jill served us a Lasagna Soup. Both Randy and I thought it was delicious. Turns out, it was a recipe from one of her favorite cooking sites, Carlsbad Cravings. 

It was a frigidly cold weekend. We watched Brooke play three basketball games during a tournament. 

That evening, we took Kinley and watched her compete in tennis match play at an indoor tennis facility. I'm sure she wasn't cold, but even indoors, Randy and I were chilly and half hoped that leftover lasagna soup would be on the table when we got her back home.  (It wasn't, and Jill served an equally tasty evening meal that night.)

A birthday shopping trip to Kansas City for a recent 13-year-old was also on the weekend agenda. If Jill is going to KC, she usually takes a cooler so she can take a side trip to Trader Joe's. I always enjoy tagging along with either Jill or Susan because it's so different from what I'm used to. 

On this trip, I kept my eyes out for items that might survive the long trip back to south central Kansas. Because the lasagna soup was so fresh on our minds, both Jill and I thought Trader Joe's gigli pasta would be a great substitute instead of breaking apart lasagna noodles that was suggested in the original Carlsbad Cravings recipe. (Jill had used wagon wheel pasta, which was great, too, but we thought the gigli pasta even resembled miniature lasagna noodles.) 

So I bought a bag of that, plus the Trader Joe brand of spaghetti sauce to use. I also bought a loaf of tasty-looking focaccia bread. (I can make my own - and have - but this looked too good to pass up. Click HERE for the recipe I've used in the past.)

I was only home a day or so before I made the recipe myself. Even though it MAY have tasted better when someone else made it, it was delicious yet again, and I know it will be a go-to recipe during soup season. The leftovers were just as tasty.

Easy Lasagna Soup

From Carlsbad Cravings via Jill

 

1 pound lean ground beef or half Italian sausage (I used hamburger)
1 yellow onion, diced
4-5 garlic cloves, minced
¼ – 1/2 teaspoon red pepper flakes (opt. - I didn't use)
1 24-oz. jar good quality tomato-based pasta sauce
8-10 cups low sodium chicken broth, divided
1 14 oz. can crushed tomatoes
2 tablespoons tomato paste

2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp EACH dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf 

10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
1/2 cup heavy cream, optional

 

Cheese Garnish (optional)

Shredded or shaved mozzarella cheese

Freshly finely grated or shaved Parmesan cheese 

Ricotta cheese

 

** NOTE:

You may use 2 1/2 cups of smaller shaped pasta instead of broken lasagna sheets. I used gigli noodles that had the look and curve of lasagna sheets without having to break apart noodles. If gigli noodles aren't readily available - like they aren't here - any pasta shape will work.

To make soup: Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned and onions tender. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.

 

Add spaghetti sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). 

Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses. Note: I did use the cream.

 

To reheat, you may have to add a little more chicken broth - or even a splash of water. Pasta in soup tends to soak up the moisture after sitting.

 

 

 

Creamy Chicken Noodle Soup

I could eat soup every day during the winter. Really. Now if I could just convince Randy of that. 

In reality, he's easy to feed. He doesn't complain, though he will give subtle hints about what he prefers. He doesn't prefer peanut butter. Or lemon (unless it's in his iced tea or our family-favorite Lemonade Dessert. That doesn't make a lot of sense to me, but I have my idiosyncrasies, too.) As you might expect from a Kansas beef producer, he prefers beef over chicken. 

But he still will eat chicken on occasion. And he doesn't complain when it makes an appearance on the menu. I love chicken and noodles in any form - over mashed potatoes, in a casserole or a soup. This Creamy Chicken Noodle Soup was a hit with both of us.

January was National Soup Month, but I don't quit making soup when the calendar flips to February (or March, for that matter). Soup always is a great warm-up when the skies are gloomy and the wind chills are hovering way below the freezing mark like they have been this week. 

It's Groundhog Day today, and Punxsutawney Phil saw his shadow. That is supposed to signify another 6 weeks of winter. If Phil is right, I guess there will be plenty of time to put this soup on your meal plan.

The recipe came from Sally's Baking Addiction. Her blog is a go-to for baking for both Jill and me, but I really hadn't seen a lot of main-dish recipes on the site. I'm glad this one caught my eye.

She used rotisserie chicken in her soup. I don't have that option at my hometown grocery store, so I just seasoned frozen chicken breasts and microwaved them. The other ingredients were all ones I had in my fridge or pantry. 

Serve with relishes, crackers and fruit. And you'll have a meal that warms you from the inside out. 

 Creamy Chicken Noodle Soup

Adapted from Sally's Baking Addiction

 

1 tbsp. butter

3/4 cup chopped yellow onion

1 cup sliced or diced carrots

1 cup sliced or diced celery

2 garlic cloves, minced

1/4 cup flour

1/2 tsp. salt

1/4 tsp. to 1/2 tsp. ground pepper (to taste)

1/2 tsp. ground thyme

1/2 tsp. dried oregano

8 cups chicken broth

1 1/2 cups potato, diced

2 cups cooked chicken, shredded or chopped

1 cup half and half or whole milk

3-4 cups uncooked noodles (I used 3 cups)

Melt the butter in a large pot or Dutch oven (4 quart or larger) over medium heat. Add the onion, carrots, celery and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour and seasonings. Cook for 2 minutes.

Add the chicken broth and diced potatoes. Stir, then increase the heat to medium high. Bring the soup to a boil, without stirring and boil for 3 minutes. Reduce heat to medium-low, partially cover the pot, and allow to simmer 25 minutes or until the potatoes have softened. Taste the soup and add more seasonings to taste, if desired. 

 

Add the chicken, half and half and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and adjust the seasonings to taste. 

 

Refrigerate leftovers for up to a week. To reheat, you will likely need to add a little additional chicken broth (or bouillon in water) since pasta absorbs the liquid.

Makes about 12 cups of soup.

NOTES:

• For the chicken: You may use rotisserie chicken (if you have it available in your area). You could use leftover chicken or turkey. I just seasoned some frozen chicken breasts and microwaved them until done, then cut them up.
  
• Sally's Baking Addiction says to use 3 to 4 cups of WIDE egg noodles. I didn't have wide noodles. You can use regular-sized noodles or other pasta or 1 cup uncooked rice. 
• Also from Sally's - Slow Cooker Instructions: Soften the onion, carrots, celery and garlic on the stovetop, as directed in the recipe. Transfer to a slow cooker and add chicken broth. Allow to cook for 2 hours on low. Then add the potato, chicken, half/half and noodles. Cook on low an additional 1 to 2 hours. 

***

WINNER, WINNER!

And now, a little bit of housekeeping: Diana Hemphill is the winner of the blogiversary gift celebrating my 13 years of Kim's County Line. She chose the notecards. Thanks to all who commented and participated! 

Tomato Tortellini Soup

There is nothing like soup.

It is by nature eccentric:

No two are ever alike, unless of course,

you get your soup from a can.

Laurie Colwin, Author of "Home Cooking"

There's nothing wrong with soup from a can. I am definitely not a food snob, and prepared soups offer tons of convenience and versatility. This recipe actually uses a couple of cans of tomato soup to add flavor and body to the final finished product. I am not averse to using a can of cream of chicken soup or cream of celery soup in a casserole or some other recipe either.

But I do love making homemade soups in the wintertime. I have my old standbys. But I'm always on the lookout for something new, too, and I couldn't resist this one while scrolling through Facebook. See? Something good comes from Facebook. 

I did some recipe revision since I couldn't get all the ingredients locally. And I think it turned out well. But I've also included a link to the original recipe, which used a slow cooker. That would be a great option if you're going to be gone all day.

I was surprised the recipe didn't have added salt. However, the flavorful Italian sausage, the prepared tomato soup and the chicken broth offered just the right amount of salt without adding more. 

If you have leftovers - like we did - you will likely need to add a little milk as you reheat it. Pasta invariably absorbs liquid. If you try it, let me know what you think!

 

Tomato Tortellini Soup

Adapted from Plain Chicken blog

 

1 lb. Italian sausage

32 oz. chicken broth (or water plus bouillon)

28 oz. can petite diced tomatoes with sweet onions

2 cans tomato soup

1 tsp. dried chives

1 20-oz. package refrigerated cheese tortellini, uncooked

1 8-oz. package cream cheese, softened

In a Dutch oven, brown Italian sausage; drain fat. Add chicken broth, tomatoes, tomato soup and dried chives. Cover and bring to boiling. Turn down heat to low. Add cheese tortellini and cook until done. Put heat on low and add cream cheese, stirring frequently to melt. Serve when cream cheese has melted and made a creamy broth.

The original recipe used a slow cooker. You can combine the broth, tomatoes and chives and cook on low for 6 to 8 hours. When it's 15 to 30 minutes before you want to serve the meal, put the tortellini and cream cheese in the slow cooker with the broth and turn it up to high. 

Note: The original recipe used two 8-ounce containers of chives and onion cream cheese spread, softened. That's not an ingredient I can buy locally. I used only 1 regular 8-ounce cream cheese and added the dried chives. HERE is the link to the original recipe from the Plain Chicken blog.

 

Cheeseburger Soup

Cold day + hot soup = Winning lunch (or supper).

Two of my friends - Barb and Julie - served a Cheeseburger Soup at a Bible study at church before Christmas, and it got rave reviews. I asked for the recipe, but with the hectic pace of the holidays, I hadn't yet given it a try myself. With freezing rain in the forecast last week, I decided it would hit the spot after a morning of feeding and watering calves in the cold. With snow a possibility again today, it's good we still have leftovers.

I made some changes to how the original recipe was constructed. In addition, the recipe called for shredded carrots, but I just chopped them, since I prefer chunky soup. It also lists shredded Velveeta cheese. They do have shredded Velveeta in the dairy case these days, but I just used a portion of the block of Velveeta and chopped it instead. It may have taken a few more stirs to get it melted, but the warm milk mixture did its part quickly.

It was just as good as I remembered. And Randy thought it was mighty tasty, too. It will be making repeat appearances in the rotation of soups we enjoy.

Enjoy!

Cheeseburger Soup

From my friend, Barb's kitchen

(adapted from Taste of Home)

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots (I just chopped them, rather than shredded them)
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
4 tablespoons butter
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 to 4 cups shredded Velveeta
1/4 cup sour cream

Brown and crumble beef until no longer pink; drain well. Combine browned hamburger, chopped vegetables, chicken broth, dried basil and parsley, salt and pepper in a large stock pot.  Cook until veggies are tender, but not mushy.

In a separate skillet, melt butter. Stir in flour and combine well, making a roux, cooking about 2 minutes while stirring constantly so that it doesn't burn. Stir in milk and cook until smooth and thickened. Stir in cheese and stir until melted. Remove from heat; add sour cream. Stir the cheese mixture into the stock pot and stir until well blended.

Serve with crackers, fresh veggies and fruit. Makes 2 1/4 quarts.

Slow Cooker Loaded Baked Potato Soup: An Antidote to Winter

I admit it: I'll be scrolling along on Facebook, and I'll get momentarily distracted by a cooking video. Sometimes, my distraction turns into printing the recipe and actually making it. (Jill would point out that I don't actually have to print the recipe. I could just pull it up on my phone. But I'm a paper recipe kind of gal.)

Slowing my Facebook scroll was the case for this Slow Cooker Loaded Baked Potato Soup. A couple of different Facebook friends shared it, and I was cold enough that soup sounded good. Plus, a slow cooker soup is always a bonus because I can fix it and go about my day. Several hours later, I've got dinner made by adding just a few extras ... in this case, crackers and baby carrots. 

The original recipe didn't have the additional vegetables, so I made some adjustments, adding carrots, celery and onions. (I guess I'm getting all "fancy" with my cooking channel "mirepoix.")

I've made this soup a couple of times this winter. One time was when Kinley and Brooke were here, and they both loved it, too. It gets a thumbs up from the younger set and a bonafide Kansas farmer. It's delicious the first time around, and the leftovers warm up well. 

As I looked at the Facebook recipe, there were people complaining about the use of frozen hash browns and commenting about using "fresh" potatoes. Yes, you could cut your own potatoes into cubes, and it would be less expensive. (Though it wouldn't be as convenient.) So, by all means, if you want to peel and dice non-frozen potatoes, go for it!  

But, just for the record, frozen potatoes are "real" potatoes, too. (It seems we have to have reminders like that with the current "organic" and "natural" obsession.

This recipe is perfect for the cold weather we're getting again this week. And the weather map shows snow coming again on Sunday. Here's your antidote! Enjoy!

Slow Cooker Loaded Baked Potato Soup

Adapted from Facebook

1 bag (32 oz.) frozen hash brown potato cubes
3/4 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 box (32 oz.) chicken broth (or water and bouillon to make 32 ounces)
1 can (10 oz.) cream of chicken soup, undiluted
1 1/2 cups grated sharp Cheddar cheese
1 pkg. (8 oz.) cream cheese
3/4 cup crumbled bacon (plus extra for garnish, if desired)
1/2 tsp. fresh rosemary (or 1/4 tsp. dried)
Freshly ground pepper, to taste
Salt, to taste (I used bouillon, and I didn't add any salt)

Combine hash brown potatoes, vegetables, chicken broth, cream of chicken soup, Cheddar cheese, cream cheese, bacon and seasonings. Mix to break up cream cheese, though it won't be totally incorporated at this time. Place lid on slow cooker and cook on High for 3 hours, stirring occasionally to continue to incorporate cheese and cream cheese, until potatoes and vegetables are tender. (It may take a little longer than 3 hours to get the extra veggies tender. If you want to make sure the veggies are tender quickly, microwave the carrots, celery and onion in a microwave-safe bowl or measuring cup until they are par-tender. You don't need to add water. Just cover with plastic wrap and microwave. They don't need to be soft. They will cook more in the soup.) Taste and adjust seasonings. Garnish with additional bacon bits, cheese and/or chopped green onion or cilantro and serve with crackers and additional raw veggies.

If available, you can use southern-style hash browns, which have some onions and green peppers already incorporated.  I still like adding the bonus veggies.

Note: Use crock pot liners for easier clean up.

Serves 6.

Ground "Hog" Day: A Recipe

How about a little "ground hog" for Groundhog Day tomorrow? No, I am not suggesting that Punxsutawney Phil end up in a soup bowl on February 2. After all, we won't know until tomorrow whether the furry rodent is telling us we'll have six more weeks of winter or not.

On Thursday, for the 131st time, Phil will venture out of his burrow at Gobbler's Knob in Punxsutawney, Philadelpia. According to legend, if Phil sees his shadow, there will be 6 more weeks of winter. If the day is overcast and he doesn't see his shadow, there is supposed to be an early spring.

With all the TV cameras and lights involved with the TV morning shows, I figure Phil's going to see his shadow - one way or another. But we'll see what Phil's verdict is.

The celebration of Groundhog Day began with Pennsylvania's earlier settlers. It stemmed from a combination of religious beliefs and facts associated with hibernating animals. They brought with them the legend of Candlemas Day:

If Candlemas be fair and bright,
Come, Winter, have another flight;
If Candlemas brings clouds and rain,
Go Winter, and come not again.

We got a jump on "ground hog" day with a new soup recipe. It uses Italian sausage, but it doesn't discriminate. There's also some ground beef in it. I personally like the combination, since Italian sausage can be a little spicy. I personally liked that the hamburger tempered that a bit.

It also includes a variety of fresh-chopped vegetables - carrots, celery, onion and spinach. Yes, spinach. The recipe call for 5 ounces of baby spinach. That looks like a lot! But, after only a short time, it wilts down and you'll forget that it looked like mountains of green stuff to begin with!

Cannellini beans and ditalini pasta also provide the thickness we prefer in a soup. Canned or jarred marinara sauce, along with a little Italian seasoning, provide a lot of flavor without emptying the spice cabinet.

Enjoy with some cornbread or crackers! 

Hearty Italian Soup

8 oz. mild Italian sausage
8 oz. hamburger
2 carrots, peeled and chopped
2 stalks celery, chopped
1/2 onion (or more to taste), chopped
Salt and pepper, to taste
1/2 tsp. Italian seasoning
15 oz. can cannellini beans, drained and rinsed
24 ounce jar marinara sauce
3 cups chicken broth
4 oz. ditalini pasta
5 oz. baby spinach, roughly chopped
Optional:  Shaved Parmesan cheese for serving

In a Dutch oven or soup pot, brown the meats, breaking it up as it cooks. Drain excess fat.

Add all other ingredients, except spinach and Parmesan cheese. Turn heat up to high and bring to boil, then reduce heat to medium and partially cover with a lid. Simmer until the vegetables are tender. Add chopped baby spinach. Stir and cook until wilted, 1-2 minutes, then serve. If you like thinner soup, you may need to add a little more broth or water, especially when reheating leftovers. (Pasta always absorbs more of the liquid after sitting.)

If desired, top with shaved Parmesan cheese before serving.

Pizza Minestrone Soup

I could eat soup every day during the winter. Really. Now if I could just convince Randy of that. But he definitely wasn't complaining when I dished up this pizza-themed soup.

January was National Soup Month, but I didn't quit making soup when the calendar flipped to February. And I am sure there will be more soup in March. Despite the more spring-like forecast for this upcoming weekend, I predict we'll still have some cold winter days ahead. Soup always is a great warm-up when the skies are gloomy.

The recipe uses mini pepperonis, but if you can't find them in your store, you can use kitchen shears to cut regular-sized pepperoni into quarters. The original recipe called for sausage, but I used hamburger, since that's what we have in the freezer. 

Broil up some Parmesan-sprinkled, buttered Texas toast for a crunchy accompaniment. Sprinkle the top of the soup with shaved Parmesan cheese and a few herbs like parsley, basil or cilantro for a little color. And enjoy the flavors of pizza in soup form!

Pizza Minestrone Soup

Adapted from Inside BruCrew Life

2 lbs. hamburger
8 cups chicken broth (64 oz.)
1 28-oz. can crushed tomatoes
1 11.5-oz. can tomato juice
1 cup pepperoni minis
1/2 cup cooked crumbled bacon
1 cup diced green pepper (or other colored pepper)
1/2 cup diced onion
1 tsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups ditalini pasta, uncooked
Shaved Parmesan cheese
Minced fresh parsley (or fresh basil or cilantro)

Brown hamburger in a stock pot with onion and green pepper until meat is browned. Drain grease.

Stir in all other ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 to 15 minutes. To serve, top with shaved Parmesan cheese and minced fresh parsley or cilantro.

Recipe notes:

• Instead of using chicken broth, I used an equivalent amount of water and added dry chicken soup mix. It's less expensive and I don't think you can tell the difference. 
• The original recipe called for a teaspoon of crushed red pepper. If you like things more spicy than we do, try it!
• I used hamburger because it's what's readily available at my house. You could use 1 pound of sausage and 1 pound of hamburger, too. 
• If you can't find the mini pepperonis,  you could quarter regular-sized pepperoni. 
• I like my soup thick. If you prefer it less thick, add additional water and/or broth. For reheating leftovers, you will likely have to add a little additional water, since pasta absorbs moisture after cooling and sitting.

***

Today, I'm linked to Weekend Potluck. Click on the link for recipes from cooks and bakers from all across the country. Thanks to the hostesses:

• Served Up With Love ~ Melissa
• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary

Slow Cooker Chicken and Wild Rice Soup

The slow cooker may be the solution for a month that's set to overdrive. Calendars are packed with extra helpings of holiday and school events. There's the inevitable rush to decorate the house for Christmas and create memorable holiday goodies.

But the family still needs to eat real food, too. Slow cooker to the rescue! While you run around crossing things off the list, the Crock Pot simmers away, creating a warm, savory soup that smells as good as it tastes.

Jill made this recipe first and recommended it when everyone in her family was a fan ... not always easy when there's an (almost) 4 year old and 15 month old sliding up to the table. And even though it doesn't have beef - my farmer's preference - we can celebrate the poultry farmer on occasion, don't you think?

Ironically, I made this poultry-centric soup on a day when we were working cattle. (I could do my own Chick-fil-a commercial, but I'd use a beef breed instead of a dairy cow. That always bugs this Kansas farm wife!)

Anyway, I put the ingredients in the Crock Pot before the vet's arrival and walked back into the house with lunch ready to go. I added some cheese and crackers, washed some grapes, and we were ready to warm up!

Slow Cooker Chicken & Wild Rice Soup

Adapted from Iowa Girl Eats

1 lb. chicken breasts (not frozen; cut large breasts in half)
1/2 cup onion, chopped
1 cup chopped carrots
1 cup chopped celery
2 potatoes, peeled and chopped
2 garlic cloves, minced
1 to 1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1 large or 2 small bay leaves
2 tbsp. butter
6 cups chicken broth
3/4 cup wild rice/brown rice blend

Add ingredients into a 6-quart slow cooker. Cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Remove bay leaves. Shred chicken, then stir back into soup and serve.

Depending on the kind of rice you use, it may not be cooked through at 4 hours. If that's the case, shred the chicken, then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving. (Note from me: My rice was done in that time frame.)

***

Today, I'm linked to the ladies at Weekend Potluck. Thanks to them for featuring my Apple Cider Streusel Bread for last week's Potluck! Click on any of the links to visit the hosts' blogs and find lots of other yummy recipes for every day or for the holidays:

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie

Cheesy Taco Soup

Watching the weekend weather forecast has me scrambling for soup recipes. We may get 3 to 6 inches of snow, along with "a wintery mix." A warm bowl of soup after checking for new babies in the pasture sounds like the perfect wintertime weekend meal.

This Cheesy Taco Soup recipe has been on my radar for quite some time, since Jill recommended it. I already have a go-to, just-open-the-cans Taco Soup recipe from Eric's mom, Christy. So trying a new taco soup moved to the back burner, so to speak. But it had "cheesy" in the title, so how could I resist for long?

Shredded sharp Cheddar cheese stirred into a buttery roux sauce added just the right flavor and dimension to the soup. To serve, I added a sprinkle of chopped cilantro for color and flavor, along with the Frito chips. You can also sprinkle with more cheese, if desired.

Serve it up with fresh veggies and/or fruit, and a wintertime feast is ready in no time at all!

I'd be all right with having the soup on the menu and doing without the accompanying "wintery mix."

Cheesy Taco Soup

Adapted from Iowa Girl Eats

Serves 4-6

1 lb. ground beef
1/2 small onion, finely chopped (or minced onion to taste)
2 tbsp. butter
2 tbsp. flour
2 1/2 cups milk, divided
Salt & pepper
1 cup freshly shredded sharp Cheddar cheese
1 pkg. taco seasoning mix
1 10-oz. can Rotel, undrained
1 15-oz. can black beans, drained and rinsed
Fritos chips or crushed tortilla chips (opt)
Cilantro, minced (opt)
Additional grated cheese (opt)

Brown ground beef and onion in a medium soup pot over medium-high heat until no longer brown, adding salt and pepper to taste. Drain and return to pot.

Meanwhile, in a small saucepan over medium heat, melt butter, then stir in flour and cook for 1 minute. Slowly whisk in 1 cup milk; season with salt and pepper, and stir until mixture is thickened, about 3 to 4 minutes. Remove from heat and stir in shredded cheese until smooth. Set aside.

To the browned hamburger in the soup pot, add taco seasoning, Rotel, black beans, cheese sauce and remaining 1 1/2 cups milk. Stir well to combine. Bring to a heavy simmer, then turn heat down to medium and simmer for 10 minutes, stirring occasionally.

Ladle into soup mugs and top with Fritos, minced cilantro and additional grated cheese, if desired.

***

Need other soup ideas for this cold winter weekend? Here are some other tried and true recipes from The County Line.

Lentil-Tomato Soup

Creamy Tomato and Rice Soup

.

Copycat Olive Garden Pasta e Fagioli Soup

Zuppa Toscana

(Copycat version of The Olive Garden recipe)

Zuppa Toscana

The last time we were at The Olive Garden restaurant, Randy and I decided to order the soup and salad lunch (with unlimited breadsticks, of course).

As I tried to order my Pasta e Fagoli soup, the waitress burst into laughter.

"The what?" she asked.

I didn't think I was that bad. Evidently, I've forgotten everything I ever learned in Italian diction class in the vocal department of Kansas State University.

It's a good thing I didn't try to order Randy's choice, the Zuppa Toscana. I should learn from him and just point at the menu when ordering.

I guess I'm a better soup maker than soup pronouncer. When I saw this recipe for a copycat version of Zuppa Toscana on Facebook, I knew I wanted to try it. Since we still aren't experiencing spring weather this week, it was the perfect lunch - even without the fancy bread sticks. (I did pull some cornbread out of the freezer.)

It's not the most beautiful soup you'll ever eat. But it is really tasty. Guaranteed.

Zuppa Toscana

(Copycat version of The Olive Garden recipe)

Modified from a CrockPot recipe on Facebook

1 lb. Italian sausage
4 to 6 russet potatoes, chopped (depending on size)
1 onion, chopped
2 tsp. minced garlic
32 oz. chicken broth
1 cup kale or Swiss chard, chopped
1 cup half-and-half
2 tbsp. flour
1/4 cup real bacon pieces, chopped
Additional bacon to garnish (opt.)

Brown sausage and onion in skillet until sausage is lightly browned and onion is tender. Drain off fat. Put meat and onion mixture in stockpot. Add chicken broth, garlic and chopped potatoes. Cook on medium heat until the potatoes are tender, but not mushy.

Put half and half and flour in a jar, cover and shake to combine, making sure there are no lumps. Pour into the hot sausage-potato mixture. Add kale and bacon. Cook for an additional 30 minutes or until broth thickens slightly. You may add salt, pepper and cayenne to taste. (I didn't add any additional seasonings. The sausage was spicy enough for us. The bacon and sausage provided enough salt for our taste.)

If desired, sprinkle a little additional bacon on top of each serving for a little more color. Serve with colorful fresh veggies, crackers, pickles or whatever you like with soup.

I've made the Copycat Pasta e Fagioli Soup several times, too. It makes a huge amount, so you'll either need to be serving a bunch of people or plan to put some in the freezer.

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I'm linked today to Wake Up Wednesdays, a recipe link-up on Wichita blogger Ashley's Kitchen Meets Girl. Click on the link for more recipes from food bloggers across the country.

Tomato Tortellini Soup

Sometimes, you just need a little comfort food. What fills the bill better than tomato soup? I have several tomato soup recipes we enjoy. But when you're sidelined by a cold, you don't want to drag out the food processor or brown Italian sausage. 

This Tomato Tortellini Soup uses canned soup as the base, but, with the addition of some extras, it offers semi-homemade taste without the hassle. That's a good thing this week. 

Even if you haven't caught the latest bug that's going around, this soup hits the spot when the thermometer is struggling to get up to the freezing mark. Serve it with a grilled cheese sandwich and some fruit, and you've got comfort in a bowl. Enjoy!

Tomato Tortellini Soup

Adapted from The Not So Perfect Mom blog

9 oz. tortellini pasta
2 cans of condensed tomato soup
2 cups chicken broth
1 can evaporated milk (can use fat-free or 2% evaporated milk)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried dill
1/2 tsp. salt
Freshly cracked black pepper, to taste
1/2 cup Parmesan cheese, shredded or shaved

Prepare tortellini according to package directions. Meanwhile, in another pot, combine soup, broth, evaporated milk and seasonings. Heat through, stirring frequently. Drain tortellini and add to soup.

To serve, ladle into soup mugs and top with shredded or shaved Parmesan cheese. Serve with grilled cheese and fruit, as desired.

Notes:  The original recipe called for basil instead of dill, which I'm sure would be good, too. But I love tomato and dill: They were made for each other! The original recipe also used half and half, but I substituted the fat-free evaporated milk to cut calories. In the original recipe, the Parmesan cheese was stirred into the soup before serving. I just garnished each soup mug with cheese, rather than adding it to the soup itself.

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Or, if you have more time, try these other tried-and-true favorites from The County Line.

Cream of Tomato and Rice Soup

You can use the microwave or the stovetop for this one!

OR

Lentil Tomato Soup

 It has kale and lentils - hearty and nutritious!

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Today, I'm linked to What's Up Wednesday. Check out recipes from other bloggers' kitchens by clicking on the link. There are lots of holiday ideas over there!

Hearty Split Pea Soup

I'm overcoming prejudice in the kitchen this week. I must admit: Split pea soup didn't sound all that appetizing to me. It was right up there with liver and onions in my list of things to try. I don't know whether it was the image of the nursery rhyme, "Peas porridge hot, peas porridge cold. Peas porridge in the pot, nine days old" or what.

But my sister, Lisa, said it was among her favorite soup recipes. She's made it ever since a fellow teacher brought it to a soup potluck at school. Since Lisa rarely steers me wrong, I asked for the recipe. (She was the sister quietly telling me, "If you don't argue, you won't get in trouble." Though it was good advice, I rarely could accomplish it.) 

However, I'm glad I opened my mouth for this soup. It was the perfect lunch as Old Man Winter made his first appearance in Kansas with a blustery north wind and hard freeze.

There's no presoaking of the beans, so you don't have to plan that far ahead. (Always a bonus for me!) After cooking, the split peas break down and provide a natural thickness that doesn't rely on a butter-and-flour roux, giving it fewer calories. This particular recipe also has chopped carrots, potatoes, celery and ham, making it a naturally thick and chunky soup - my favorite kind! 

I served it with cornbread I had in the freezer. You, too, can overcome prejudice in the kitchen. Try it now or save the recipe until you have ham leftover from your Thanksgiving feast. Yummy!

Hearty Split Pea Soup

From my sister, Lisa's, kitchen

1 pkg. (1 lb.) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
1 large onion, chopped
2 medium carrots, chopped
1/2 cup chopped celery
2 cups cubed ham
5 tsp. chicken bouillon
1/2 tsp. dried marjoram
1 tsp. poultry seasoning
1/2 tsp. rubbed sage
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. salt

In a Dutch oven or soup kettle, combine water and split peas and begin cooking. Chop vegetables, adding them as you get them prepared, ending with potatoes. Add seasonings and ham. Bring to boil. Reduce heat; cover and simmer for 1 to 1 1/4 hours or until peas and vegetables are tender. The peas suddenly soften and make the soup thick and green. Makes 3 quarts.

Today, I'm linked to Wake Up Wednesdays, sponsored in part by Wichita blogger, Ashley's Kitchen Meets Girl. 

All Souped Up

Meatball Minestrone Soup served with cheesy bread and topped with Parmesan cheese.

There is nothing like soup.

It is by nature eccentric:

No two are ever alike, unless of course,

you get your soup from a can.

Laurie Colwin, Author of "Home Cooking"

There's nothing wrong with soup from a can. I am definitely not a food snob, and prepared soups offer tons of convenience and versatility. This recipe actually uses a can of tomato soup to help thicken the final finished product. I am not averse to using a can of cream of chicken soup or cream of celery soup in a casserole or some other recipe either.

But I do love making homemade soups, especially when there's still some snow on the ground. OK, let's be real. I don't need snow on the ground to like soup because I'm a fan year 'round. And even though the warmer temperatures this week will finally (FINALLY) allow me to get my car out of the driveway today after the Blizzard of Oz, I still am happy to warm up leftovers of this soup.

For convenience, you can use pre-packaged, prepared meatballs from the freezer case. But I've also given you a recipe link to make your own. The meatball recipe can be used for everything from BBQ Meatballs to meatball subs.

Enjoy!

 Meatball Minestrone Soup

3 (14.5 oz.) cans Italian style stewed or diced tomatoes
1 (8 oz.) can tomato sauce
1 (10 oz.) can tomato soup
4 cups beef broth
1 1/2 cups carrots, sliced
1/2 cup onion, chopped
1/2 tsp. basil, dried
1/2 tsp. oregano, dried
1/2 tsp. thyme, dried
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (15 oz.) can cannellini beans, drained and rinsed
6 cups (about 1 1/2 pounds) frozen meatballs (prepared or homemade, see below), fully cooked
4 oz. (About 2 cups dry) ditalini pasta
Grated or shaved Parmesan cheese

Into a large stockpot, combine tomatoes, tomato sauce, tomato soup and beef broth. (You can use canned/boxed broth or you can dissolve 4 teaspoons of beef soup base into 4 cups hot water.) Add chopped carrots and onions. Add spices. Add drained and rinsed beans. Add 6 cups of frozen, full-cooked small meatballs. (If you are purchasing small meatballs from the freezer case, Italian meatballs would be a good choice for this soup.) Cover and bring to a boil. Turn down heat and add the 2 cups of ditalini pasta (or substitute another small pasta), stirring well. Simmer, and stir every so often to keep the pasta from sticking. Cook until the vegetables are tender and the pasta is tender, yet still firm (not mushy). If you prefer your soup with more liquid, add additional beef broth or tomato juice until the consistency is the way you like.

Notes: I got the original recipe from Jamie Cooks It Up, a recipe blog. Hers is a crock pot version, which would be good on a busy day. I have changed some of the seasoning amounts (which are reflected in the recipe I've given you here), and I made my own meatballs. Her soup uses green beans, which is probably more like a traditional minestrone, but I substituted cannellini beans. (I'm not a fan of green beans in soup, but, by all means, use them if you prefer. They would add some additional color.) She also cooks her pasta separately, which makes sense for a crockpot version.

Speaking of soup with pasta:  This recipe makes a lot of soup. Unless you're serving it for a football team or a church soup supper, you'll likely have leftovers. As with any soup that has pasta, the pasta will absorb more of your soup liquid as it cools and hangs out in the fridge or freezer. You will need to add some additional tomato juice, beef broth or plain water when you reheat the soup.

I served the soup with slices of a rustic French-style bread, which I sprinkled with cheese and broiled until bubbly and nicely browned.

The Meatballs

I have home-grown beef in my freezer. While it would be handy to just pull neatly packaged, prepared meatballs from the freezer for a quick meal or soup, I can have a homemade version with just a little advance planning and so can you. It's a lot more economical and is tasty, too!

My meatball recipe uses 3 pounds of hamburger. If I'm making BBQ Meatballs for a large group or a potluck dinner, I will use an ice cream scoop and shape all of it into meal-sized meatballs.

But, if I'm just making meatballs for home, I will shape part of them into larger meatballs for BBQ or smothered meatballs.

I then shape the rest into smaller versions using a cookie scoop. I then put those in the freezer to use for later meals. I usually leave those smaller meatballs plain so that I can add the sauce of my choice when I prepare them.

I use the smaller version of the meatballs to make Italian Meatball Subs.

For this minestrone soup, I pulled a pan of the frozen meatballs from the freezer and baked them until they were done. I then added the cooked meatballs to the soup. You don't want to add raw meatballs to the soup: For one, they won't stay together. Secondly, you don't want raw meat in the soup just in case it wouldn't get thoroughly cooked.

For this soup, I probably used half of the meatballs that the meatball recipe makes - or about 1 1/2 pounds of meatballs.

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Today, I'm linking to Wichita blogger Ashley's What's In Your Kitchen Wednesday. You'll want to visit her blog to see what other bloggers are making in their kitchens. 'Tis the season for St. Patrick's Day snacks and lots more!

Cheesy Ham and Potato Soup

Good cheer wasn't the only thing passed around as families gathered around the Christmas tree for the holidays. As surely as the ball dropped in Times Square on New Year's Eve, people were dropping, too, succumbing to coughs, sneezes and headaches that their friends and relatives shared along with carefully-wrapped presents and the latest recipe from Pinterest.

Randy and I couldn't avoid the "plague" either. Knowing that a trip to the doctor would just confirm that we had joined the Virus of the Month club, I turned to self medicating. I prescribed comfort food.

To me, comfort food ... makes me feel like a warm blanket is wrapped around me. 

Queen B on Chowhound.com

At my house, comfort food is a bowl of soup. As I searched for a recipe to sooth cold symptoms - and use up leftover ham at the same time - I combined two recipes to create this soup - one from allrecipes.com and the other from Taste of Home.

Enjoy - whether you're in the throes of a virus or just wanting a warm and tasty offering for lunch or supper.

Cheesy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/2 cup chopped carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup frozen broccoli florets, thawed and chopped
3 cups water
1 tbsp. chicken soup mix
3/4 cup diced, cooked ham
1/4 tsp. freshly cracked pepper
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 cups finely shredded sharp Cheddar cheese

Combine potatoes, carrots, celery, onion, broccoli, water and chicken soup mix in stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Add ham and pepper.

Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick and well combined. Slowly stir in milk, stirring so that lumps don't form. Continue stirring until thickened, about 4 to 5 minutes. Add cheese, stirring until it's melted and to prevent it from burning.

Pour the milk mixture into the stockpot and cook soup until heated through, about 5 minutes. Serve immediately. If desired, top with chopped green onion tops, shredded cheese and croutons for some color and crunch.

Note:  I get the chicken soup mix at Glenn's Bulk Foods. You can substitute regular chicken bouillon granules.

Today, I'm linked to Wichita blogger Ashley's What's In Your Kitchen Wednesday. Visit her blog, Kitchen Meets Girl, and check out recipes from other bloggers.