Chicken Gnocchi Soup M

Chicken Gnocchi Soup

Chicken Gnocchi Soup
 
My kids are not big soup eaters but they love this creamy down to earth soup. ( and mom gets to sneak in healthy vegetables which is always a plus) It goes great with homemade bread sticks
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • ½ cup finely diced celery
  • 1 cup finely diced carrots
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups (1 quart) half-and-half you can use undiluted evaporated milk if you do not have half-and-half or whole milk (the soup will be thinner)
  • 2 (14-ounce) cans chicken broth
  • Salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon ground nutmeg
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced cooked chicken breast
  • 1 (16-ounce/500g) package ready-to-use gnocchi
Instructions
  1. Melt the butter into the oil in a large saucepan over medium heat.
  2. Add the onion, celery, carrots and garlic and cook, stirring occasionally until the onion becomes translucent.
  3. Whisk in the flour and cook for about 1 minute.
  4. Whisk in the half-and-half and chicken broth.
  5. Simmer for about 5 minutes
  6. Stir in ½ teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi.
  7. Simmer for about 5-7 minutes. Serve!

 

Irish Pub Beef Stew M

Irish Pub Beef Stew

Irish Pub Beef Stew is a peasant style stew which is hearty and perfect to make for St. Patrick’s Day. This stew will quickly become a family favorite.

Irish Pub Beef Stew

 

Irish Pub Beef Stew
 
Author:
Ingredients
  • 1½ lbs Mutton, Lamb or Beef, cut into chunks
  • ¼ cup butter
  • 1 (10½ ounce) can tomato soup
  • 1 (10½ ounce) can water
  • 4 carrots, cut into chunks
  • 4 large potatoes, cut into chunks
  • 2 stalks celery, cut into chunks
  • 4 onions, cut into chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • ¼ cup fresh parsley, chopped fine
  • ¼ cup good quality cooking sherry
  • 2 bay leaves
Instructions
  1. Preheat oven to 300F degrees.
  2. In a heavy skillet brown the beef in the butter over medium high heat.
  3. Add the soup and water and stir well.
  4. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
  5. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
  6. Remove from oven and remove bay leaves

 

 

Source: Real Irish Recipes

Cheeseburger Soup M

cheeseburger soup
Cheeseburger Soup
Cheeseburger Soup
 
I was given this recipe by a friend of mine and told to try it I would like it. Well I tried it I didn't just like it my family loves it and its very simple to make
Author:
Recipe type: Comfort food
Serves: 4
Ingredients
  • 1 pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 1lb of Velveeta processed cheese cubed more if you like It really cheesy
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
Instructions
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

 

Beef Barley Soup M

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Here’s a wonderful recipe for Beef Barley Soup.

Beef Barley Soup
 
Cook time
Total time
 
When it comes to a cold snowy day the first thing I want is a hot bowl of homemade soup. The Beef Barley Soup is a wonderful soup for a cold day its so good. It will warm you up.
Author:
Recipe type: Soup & Stews
Cuisine: Comfort
Serves: 8
Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound beef stew meat, cut into ½-inch
  • chunks
  • 1 onion, chopped
  • 8 ounces sliced fresh mushrooms
  • 3 carrots, coarsely diced
  • 1 (14.5-ounce) can diced tomato, not
  • drained
  • 8 cups beef broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup quick-cooking pearl barley
Instructions
  1. In a soup pot, heat oil over high heat. Add beef, onion, mushrooms, and carrots and saute 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper and bring to a boil. Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender. 2. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.

Cheezy Broccoli Soup M

 Cheezy Broccoli Soup

Cheezy Broccoli Soup

This is so good, so creamy, so cheesy  and a great way to get those veggies in for the kids.

Cheezy Broccoli Soup
 
Author:
Recipe type: soup
Ingredients
  • ½ C. butter
  • 3 C. milk
  • 1 bag frozen broccoli
  • 2 C. chicken broth
  • 1 medium onion chopped
  • 1½ C. shredded cheddar cheese
  • 2 cloves garlic, minced
  • ½ C. flour
  • 1 t. dry mustard
Instructions
  1. Melt butter in 3 quart saucepan. Sauté broccoli, onion and garlic until broccoli is tender; blend in flour and mustard. Gradually add milk and broth and cook over medium heat, stirring constantly until thickened. Reduce heat to low and blend in cheese, until smooth. Do not let boil. Makes 1½ quarts.

 

Creamy Irish Potato Soup

Creamy Irish Potato Soup

Creamy Irish Potato Soup

Why just have this for St Patrick’s Day. This is a great recipe to have all year round. This rich and creamy potato soup is flavored with celery and green onions It’s ready in just 35 minutes.

Creamy Irish Potato Soup
 
Author:
Ingredients
  • 2 tablespoons butter
  • 4 medium green onions, sliced (about ½ cup)
  • 1 stalk celery, sliced (about ½ cup)
  • 1¾ cups Swanson® Chicken Broth
  • ⅛ teaspoon ground black pepper
  • 3 medium potatoes, sliced ¼-inch thick (about 3 cups)
  • 1½ cups milk
Instructions
  1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
  2. Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
  3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

 Source Campbells Kitchen

 

Easy Mexican Tortilla Soup with Roasted Chicken

Easy Mexican Tortilla Soup with Roasted Chicken
 
Easy Mexican Tortilla Soup with Roasted Chicken Very easy and simple to make. This is a family favorite.Great for everyday or to serve to guests.
Author:
Ingredients
  • ¼ cup olive oil
  • 1 yellow onion, thinly sliced
  • 6-8 cloves garlic, minced
  • ½ tsp ground cumin
  • kosher salt and freshly ground pepper
  • 4 cups chicken broth, low sodium
  • 1-3 cups shredded chicken
  • 1 28 oz can fire roasted diced tomatoes
  • ¼ cup lime juice, freshly squeezed
  • ½ cup cilantro leaves, finely chopped
  • 6-8 6-inch corn tortillas, cut in half, then into ¼" strips
  • 1 avocado, cubed
  • ½ cup shredded Monterey Jack cheese
Instructions
  1. In a large stockpot over a medium-low flame, heat 2 tablespoons of the olive oil. Add the onions and sauté them until they are soft, about 10 minutes. Add the garlic, cumin, ¼ teaspoon salt, and a generous grinding of pepper, and sauté the mixture another minute.
  2. Add the chicken broth, raise the flame to high, and bring it to a simmer. Add the shredded chicken, tomatoes, lime juice, and cilantro. Season to taste with more salt and freshly ground pepper if needed. Remove the stockpot from the heat and cover.
  3. Meanwhile, in a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the tortilla strips and allow them to brown, stirring occasionally, about 5 minutes. Sprinkle them with salt.
  4. To serve, ladle soup into bowls, top with cubed avocado, shredded cheese, and a handful of tortilla strips.

Mexican Tortilla Soup with Roasted Chicken recipe