Creamy Tortellini Crock Pot Soup

Oh it is that time of the year again where everything is getting colder out and its not quite winter yet. Here is a wonderful creamy soup that I know you will love. As with any recipe, you can add what ever you like. Maybe some cooked hot Italian sausage or even chicken would go good added to this soup. Hope you like it!                                                         




                                                                Tortellini Crock Pot Soup




1 Bag of frozen Tortellini
1 bag of fresh spinach
2 cans of Italian Style diced tomatoes undrained
4 cups of chicken stock
1 8oz block of cream cheese

Put all ingredients in the crock pot and cook on low 5-6 hours

Serve with garlic bread or a nice plain crusty loaf and a salad.

Chicken And Dumplings Slow Cooker Style

Since today is really chilly and nasty out I think I will be making one of my family's favorites. Good ole chicken and dumplings. There are many different versions of this wonderful comfort food. So you can either make this one or one your mom or grandma made. It's all about comfort today and that's what counts.

Ingredients:

2 Tablespoons Butter
4 Boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 Cans of Cream of Chicken Soup
2 Small Packages Grands Jr Biscuits (10 biscuits) torn into pieces
Some Fresh Parsley
Some Flour

Directions
1. Place the chicken, butter, soup, and onion in your greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes. The last 10 mins throw in the parsley. Serve in the biggest bowls you can find because you are gonna wanna eat alot of this! Yummy! Enjoy!

Cream Of Soup

The cold weather we are having is the best time to stay indoors and stay warm. It is also the best time for soups. Some you can make from scratch or add from canned or boxed. When you find you are low on cream of soup you can make your own. Plus it has less sodium. Here is a recipe for the base of a cream of soup that is a dry mix which makes about 9 cans. All you do is add water to it.

Ingredients

• 2 c powdered nonfat milk
• 3/4 c cornstarch
• 1/4 c instant chicken bouillon
• 2 tb dried onion flakes
• 1 ts basil leaves
• 1 ts thyme leaves
• 1/2 ts pepper

Instructions

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions.  Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
Add celery flakes for cream of celery, add more chicken bouillon for cream of chicken. Experiment with different veggies.

Creamy White Chili

I have begun to realize that I could do so much better at organizing if I just wasn't so much of a procrastinator. Now that I have decided to crack down on some of my goals this year ( organization being one of them ) things are coming into place. Going through some stuff in a box I found my favorite White Chicken Chili recipe. I have not made this in years because I had lost the recipe.

1 lb of boneless skinless chicken breast ( you could use thighs too or both ) cut into bite size pieces
1 medium onion diced small
1 1/2 teaspoons of garlic powder
1 tablespoon of vegetable oil
2 cans ( 15 1/2 ounces each ) of great northern beans rinsed and drained
1 can ( 14 1/2 ounces ) of chicken broth
2 cans ( 4 ounces each ) chopped green chilies 
1 teaspoon of salt
1 teaspoon of ground cumin
1/2 teaspoon of black pepper
1 teaspoon of dried oregano
1 cup of sour cream ( 8 ounces )
1/2 cup of heavy whipping cream
In a large saucepan saute chicken onion and garlic powder in oil till chicken is no longer pink. Add the beans, broth, chillies, and seasonings. Bring to a boil. Reduce heat simmer uncovered for 30 mins stirring occasionally. Remove from heat and stir in sour cream and heavy cream. Serve.

Split Pea Soup

Not everyone likes split pea soup. For those that do here is a very simple recipe the way I make it. I have come to find out that this was a favorite recipe of my grandfather's. ( thanks Mom for sharing that info with me ) My grandmother made it with cut up hotdogs. I had bacon on hand. But you could use ham too.

Split Pea Soup

1 bag of dried split peas ( 1lb )
1 onion diced
1 T of minced garlic
1/2 lb of smoked bacon cut into bite size pieces
3 capfuls of liquid smoke
3 small white potatoes diced small
4+ cups of water
1 packet of chicken seasoning from Ramen noodles
salt and pepper to taste
pinch of fine sage
pinch of dried basil

Cook onions and garlic in some oil and then add bacon, add 2 cap fuls of the liquid smoke ( small bottle ) then add the salt and pepper cook till bacon is almost done but not crispy. then add the peas which have been rinsed and gone through. then add 4 cups of water..add sage and basil then bring to a boil turn heat down..add potatoes then trun down to a simmer and cover. check in 15 mins to add more water then add about another cup and then the chicken boulion..cover cook for another 45 mins adding water if it gets too thick. cook till onions have dissovled and peas are very thick and mushy and potatoes are done. 

Bacon Cheeseburger Soup

The cold winter months are still here with us. Soups and stews are so comforting this time of the year. Here is another recipe I found among my magazine clippings.

Bacon Cheeseburger Soup

• 1 lb. ground beef
• 1 small onion, diced
• 1/2 lb carrots, sliced
• 1 t. salt
• 1/2 t. garlic powder
• 1/4 t. black pepper
• 3 large potatoes, peeled and cubed
• 5 c. chicken stock
• 2 c. milk
• 1 1/2 c. shredded or cubed cheddar cheese
• 2 T. ketchup
• 2 t. yellow mustard
• 1 t. pickle relish
• 1/2 lb. bacon, diced and fully cooked

1. In a large stockpot, combine ground beef, onion, carrots, salt, garlic powder and pepper. Cook until beef is browned. Drain.

2. Add potatoes and chicken stock. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Stir in milk and continue boiling for about 5 minutes, until slightly thickened. Add cheese and stir until melted.

3. Remove from heat. Stir in ketchup, mustard, relish and bacon. Serve and enjoy.