Italian Chicken Soup recipe by The Pioneer Woman

TPW_9662Hey Y’all!

I just wanted to let you in on a favorite soup of mine!  I first tried this recipe last fall, and it is a true crowd pleaser! 🙂

On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe!  So anyways!  Head on over there for her fabulous –Recipe for Italian Chicken Soup – and enjoy her amazing recipe! 🙂

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Cheeseburger Soup

Good afternoon everyone!
 
“In ordinary life we hardly realize that we receive a great deal more than we give, and that it is only with gratitude that life becomes rich.” ~ Dietrich Bonhoeffer
 
Fall is here, my how time truly fly’s… A time where one can get inspired and encouraged by just looking about them to see the beauty that surrounds. The cool, brisk, Autumn air dancing the blanket of cheery, bright colored leaves all around. What a lovely season in the year, this is a time that seems quite fitting to bring out warm, steaming, delicious, soups for dinner. This is a recipe that I got from my Aunt. It’s a creamy, cheesy, hamburger soup!
Enjoy!
 
Cheeseburger Soup
  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 carrots, shredded
  • 1 stalk celery, diced thin
  • 1 tsp. basil
  • 1 TBSP. dried parsley
  • 4 TBSP. butter
  • 3+ cups chicken broth
  • 3 cups hash brown potatoes
  • 1/4 cup flour
  • 8 oz. cheese (American, Cheddar, ect. a little Pepper Jack  too)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Brown beef, drain and set aside. Saute’ onion, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream, stir well and serve immediately. Enjoy!!!

 

Chicken Taco Soup

https://sweetsixteenscountrykitchen.files.wordpress.com/2012/06/chicken-taco-soup.jpg?w=300Chicken Taco Soup is possibly the most used recipe of them  all at my house.  -So no worry’s! – it’s a super quick meal to throw together and is guaranteed to make your day! 🙂

Ingredients:

  • 2 cans Black Beans
  • 1 package Taco Seasoning
  • 1 can corn  [i prefer the frozen kind, but you can use the canned if you like it better]
  • 1 can diced Tomato’s (size is your preference, we normally use a big can of  med. chunky tomato’s)
  •  10 oz. can of Chicken, or 2 Chicken Breasts[(you’ll shred the chicken) you can cook 2 chicken breasts in water in the crock-pot before-hand and use the broth to base your soup]  Otherwise-
  • 2 cups Chicken Broth
  • Water  (I’ll let you decide how much broth you want)
  • Tortilla Chips
  • Cheese
  • Sour Cream

Now, i use both ways, so there really is no wrong….one is just easier! lol

Crock-pot: Combined everything in crock-pot and cook on high until hot and boiling…aprox. 4-6 hours.

Stove-top: Again combined everything together in a large cooking pot, and cook on high for about an hour[it may need more time] (make sure to stir it often so it doesn’t boil-over or burn)

Serve over Tortillas, sprinkled with cheese, and a dollop of sour cream!  🙂

 Happy Cooking & Bon Appètit!