Cooking, Soup

Chicken Alfredo Soup

Chicken Alfredo Soup
Photo by Pixabay on Pexels.com

Chicken Alfredo Soup

Just go ahead and slap your mama.  Dang it.  This Chicken Alfredo Soup is now tied for first place for Big Daddy.  The other two being Easy White Chicken Chili with Cream Cheese and Pizza Soup Recipe.  Frankly, I am impressed with myself.

Ingredients

3 cans of chicken, drained (feel free to use chicken breasts because you can use the broth)

Seasoning

Onion

Garlic

3/4 c. butter

3/4 c. flour

1 c. heavy cream

Sour Cream

Chicken bouillon

Water

Parmesan

Mozzarella

Pasta

Directions

Saute up the cut up onion and garlic in butter.  Once sauteed, add in your flour and cook that down a bit.  Get your whisk out and add 2 c. water.  Whisk that all in really well.  Now, I wish I could tell you how much chicken bouillon I used, but I used that paste.  I think I did about 2 Tbsps.  Sprinkle with your seasoning.

Once that is incorporated, add more water and just keep stirring.  I did this in my Instant Pot on saute mode, by the way.  You will notice your “roux” is getting thicker.  I think I did about 5 c. water.  You can adjust accordingly.  Add your chicken and parmesan.

Moving On

Let’s talk pasta, real quick.  I used bowtie pasta.  In my pot (not the instant pot), I brought my water to a boil.  Once it came to a boil, I seasoned it and added my pasta.  Drain and then add to your roux.

Next time, I might use a couple of boxes of Ditalini pasta or maybe cut up fettucini.  The bowties were fine and good, but I think I want a smaller type…like a small rigatoni.  Ugh, I just need to go and look at all the types or maybe make my own.  You know what would be good?  Putting in cheese tortellini.  Cause, yum!

Anyway

Once I got all of that in the pot, I added the heavy cream and sour cream.  If you cook this in an instant pot, you have to keep stirring because it will start to burn on the bottom.  Baby it!  At the end, I added about 2 cups (I know, I know) of mozzarella.  Keep tasting to adjust the seasoning.  Now, remember, you can always add seasoning but you can’t take it out if you put too much in there.  Start small and add as you like!

Dang this was good.  Had my Oak been here…I would’ve slapped her face 🙂  Then, she would have slapped me back LOL.

 

Cooking, Soup

Pizza Soup Recipe

Pizza Soup Recipe
Photo by Pixabay on Pexels.com

Pizza Soup Recipe

Is it a secret that I love soup?  I don’t believe it is.  So, without further ado, here is my Pizza Soup Recipe.  It’s a keeper!  Bart says it is tied for first for his favorite soups. This soup is tied at first.  The other being White Chicken Chili.  I did this all in the Instant Pot but you can do it on the stovetop!

Ingredients

2# sausage

2# ground beef

Pepperoni

**Can add any meat you want here or combine your favorite meat toppings in this soup.  Also, if you like a lot of veggies on your pizza, chop them up and add them here because you want to cook them down a bit.  I would like to use peppers, but my husband doesn’t care for that.  Mushrooms would be good!**

1 onion

Minced Garlic

Seasoning

Italian Seasoning

Rosemary

1 jar of pizza sauce

Water (I believe I filled up the pizza sauce jar 3x and put it in there.  Eyeball it.)

2 cans of Tomato Soup

1 can of cream of mushroom soup

Mozzarella

Directions

On the saute mode (Instant Pot), combine the meats, onion, minced garlic, and seasoning.  Cook until done, drain if you need too.  Once done, put back in the pot and add your Italian Seasoning and Rosemary.

Next, add the sauce, water, and soups.  Stir well and then place the lid on, seal, manual, for about 8-10 minutes.  Everything is cooked, so you just want to meld the flavors.  Once done, use the quick release.  Stir in your mozzarella.  Again, put as much in there as you want.  I think I may have used 2 cups cause we like cheese!

Enjoy!

**Oh, my original plan was to add a box of Ditalini noodles in it.   I would have boiled them in saltwater on the stovetop.  Then drained it and then added it to the instant pot.  For me, I have found that if I cook noodles, that small in the IP, they get mushy.**

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Cooking, Soup

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese
Photo by Pixabay on Pexels.com

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese.  It was a HIT!  Big Daddy loved it and didn’t want me to change a thing, which is huge.  I did this in my Instant Pot but you can just do it on the stovetop.

Ingredients

3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion

Garlic

Seasoning

Oregano

Cayenne

Paprika

Cumin

Oil

**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it.  I don’t like Cilantro anyway)

1 can green chiles

2 cans white beans, drained

Chicken bouillon

Water

Cream Cheese

Monterey Jack

Directions

In instant pot, I added just a bit of oil to keep it from sticking.  Then, I added the 3 cans of chicken, garlic, and onion.  I sauteed until the onion was tender.  Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed with the water.  You can use chicken stock).  Mixed it well, while it was still in the saute mode.  Next up, I mixed in the cream cheese and let it melt down.  Lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes.  Once that beeps, I do a quick release.  That’s when I add the Monterey jack cheese.  Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it.  Add that to your soup to thicken it up.  Some people may like it more broth-y and just let it be.  What I did, was put both cans of beans in and I added some instant potatoes flakes to thicken the soup up.  You can also put some cornstarch in with cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options.  It was good!

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Cooking, Soup

Spin-on Tortellini Soup

Spin-on Tortellini Soup
Photo by Karolina Grabowska on Pexels.com

Spin-on Tortellini Soup

I love Tortellini Soup.  Love it.  So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup.  The broth is excellent!  I did do this in my instant pot but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup.  You put that in AFTER it is done cooking and you have released the pressure.  I made that mistake once and I will never make it again.

Ingredients

Kielbasa, quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsps chicken bouillon paste

1/2 c. sour cream

2 cans tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix.  Add a bit of water if it starts sticking to the pan.  Once that is done, add-in cream of mushroom soup, I think I did about 6 tsp of chicken bouillon paste.  I will say, at this point, I did add the sour cream and I mixed it really well.  It did not explode, so that is a good thing.  Then, I added the tomato sauce and the sugar.  Next, add-in chopped spinach and Italian seasoning.  I added enough water to thin it out just a little bit.  You can always add more water towards the end.

Place on lid, move lever to the “seal” position.  I hit the soup function and adjusted to 10 minutes.  Once that is done, I did a quick release.  I stirred everything well and tasted the broth to make sure that the seasonings were good.  A good rule of thumb is start small.  You can always add more but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add in a cup of heavy cream, continue to whisk while on medium heat.  This will thicken up.  Once it is thick, I added in about 2 c. of cheddar.  Stir well until it is all combined.

From this point, I did add some of the broth to the bechamel pan.  I did this to thin it out and make it to where it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

**Cue the angels singing.**

Tortellini

I cook these in a separate pot.  Personally, I feel they get too mushy if I do them up in the instant pot.  This actually serves a dual purpose.  I get the water boiling, season it, scoop out my tortellini.  Keeping the starchy pasta water.  I add them to my Instant pot and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

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Cooking, Soup

Keto-friendly Chili

Keto-friendly Chili

I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add a bit more heat/spice to it next time but overall, I was pleased.

This did take me a moment to get past the not having beans in my chili though!

Ingredients

2# ground beef

onion

minced onion

seasoning

4 cans diced tomatoes (with juice)

1 can tomato paste

1 can green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)

Cheddar

**Pack of hotdogs towards the end because Hunter likes “hotdog” soup.**

Directions

Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in instant pot with the rest of the ingredients (with the exception of the cheddar.  Always had milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid back on the instant pot and let them sit in that hot chili to cook.

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Cooking, Soup

Keto-Friendly Chicken and Garlic Soup

Keto-Friendly Chicken and Garlic Soup

Trying so hard here, to keep suppers keto-friendly.  People, I love soup.  Here is my YUMMY Keto-Friendly Chicken and Garlic Soup recipe.

I love soup, yes I do!  How’s about you?  Do you love soup as much as I do?  I highly doubt it.  We eat it all year round without batting an eye.  It could be the dog days of summer and we could be sweating our bits and pieces off.  Yet, I will have a pot of chili going!

Ingredients

1 onion, diced

minced garlic

3 peppers, chopped (I used red, yellow, and orange)

fresh mushrooms

chicken stock or chicken bouillon

Water

heavy cream

4 oz. cream cheese

1/2 c. sour cream

4 cans chicken

cheddar

butter

seasoning

Directions

I sauteed up my chopped onion, peppers, fresh mushrooms, seasoning, and minced garlic in butter.   This would be a good place to add kale or chopped spinach, but I didn’t add it this time. Once that was done, I added the chicken and enough water to cover.   I also added chicken bouillon to the water as I didn’t have any stock.

Put in instant pot and set on “soup” function for about 10 minutes.

Once that is done, I do a quick release.  Added the cream cheese, cheddar, sour cream, and heavy cream.  Remember, never add your milk-based products before you start the pressurizing part of the instant pot.  Stirred well and seasoning according to my taste buds!

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Keto-Friendly Cheeseburger Soup

Keto-Friendly Cheeseburger Soup

Keto-Friendly Cheeseburger Soup

Again, Cheesburger Soup is a staple at my house and very well-loved.  This, normal soup, is loaded with all the good things that make it great.  This is my quest at Keto-Friendly Cheeseburger Soup and it was a success!

Ingredients

1# ground beef

1# sausage

1/2 large onion, chopped

2 T butter

minced garlic

seasoning

red pepper flakes

Italian Seasoning mix

Chicken broth

4 heaping tablespoons sour cream

1 c. heavy cream

water

3 c. cheddar

1 head of cauliflower (except next time, I will probably use 2!  chop up it unless you like HUGE chunks.)

8 slices bacon, chopped

Directions

Get your bacon going in the oven.  Once done, chop it up.  Remember to save the grease.

In Instant pot, get butter, minced garlic, and onion cooking till translucent.  Add meat, sausage, seasoning and cook till done.  Drain, if necessary.  Once drained, add Italian seasoning and Red pepper flakes (not too much if you don’t like the heat of it).

Once done, add in some water and chicken broth.  Taste to see if it needs anymore seasoning.  Chop cauliflower (realize that by using the Instant pot, some of the smaller pieces of cauliflower will dissolve, so chop a mix of larger pieces (think potato chunks) and smaller ones so they will dissolve and create a thicker consistency).

Next Up

Once you get all that in the pot, add enough water and/or chicken broth to cover the meat and cauliflower.  Set on the “soup” function, which for me was 10 minutes.  Do a quick release.

Add in the heavy cream, sour cream, and cheese. Stir till combined and taste for seasoning purposes or to add more cheese.  After all that, add your chopped bacon.

This was REALLY good.  You could not tell that I did not use potatoes or a “cream” type of soup in it.

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Cooking, Soup

Keto-Friendly Broccoli and Cheese Soup

Keto-Friendly Broccoli and Cheese Soup

Keto-Friendly Broccoli and Cheese Soup

Okay, I love soup.  I love it loaded with cream of mushroom, cream of chicken, and all the ooey-gooey deliciousness that comes with the comfort of soup.  Here is my version of a Keto-Friendly Broccoli and Cheese Soup.

Yet, there is Big Daddy.

He is determined to work on his health.  I mean, not necessarily to lose weight, just to eat better to see what could be causing his joints to hurt.  So, I’m taking some family favorites and attempting to revamp some recipes.

Please bear in mind that I do not use measurements.  I do a base and I taste to see if it needs anymore seasoning, cheese, thickening agent, etc. This dish is also low carb.  Also, I did do this in the instant pot!

Ingredients

1 bag of frozen cut up broccoli

1 bag of frozen broccoli florets

2 T. butter

1/2 large onion

Minced garlic

Seasoning

Chicken stock

Water

Cheddar (I think I used about 3 cups)

2 oz. cream cheese

4 heaping tablespoons of sour cream

1 c. heavy cream

8 slices of crispy bacon, chopped up

Directions

Get your bacon in the oven.  Once done, chop it up!  Be sure and save the bacon grease in a mason jar.  You can always use a parmesan cheese lid to screw on it if you don’t have a mason jar lid.

Saute up the butter, garlic, and onion until the onion is translucent.  Add the chopped up broccoli and about 3 cups water.  I put it in the instant pot and set it to the “soup” mode.  Once it was done, I did a quick release and then I took my potato masher and I mashed up the cooked broccoli. This helps thicken the soup.

Next Up

Once that was done, I added some chicken stock.  I didn’t want it too soupy so I eyeballed it.  Then, I added the heavy cream, cream cheese, sour cream, and seasoning.  I got that all mixed up and taste-tested it.  Once I had the seasoning/chicken broth/water ratio good, I added in the cheddar cheese.

Lastly, I cut up the HUGE pieces of the broccoli florets and threw them in the pot.  I did put the lid back on and set it on “manual” for about 3 minutes, but for the most part, the hot liquid cooked the broccoli.  It would be wrong if it were undercooked or overcooked.

Last but not least, I added the bacon.

Verdict

This broth was spot on and I was shocked at the ability for the mushed up the first bag of broccoli and the cream cheese to thicken it up so well.  I could get naked and swim in that broth 🙂  That was too much, wasn’t it :/

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Cooking, Soup

Monthly Cooking Soup Recipes

Recently, I did a month worth of recipes.  Actually, it was a little more than a month.  This includes side dishes.  I have been asked if I could write down my recipes.  In that thought, I am breaking it down.  So, here is Monthly Cooking Soup Recipes.

Monthly Cooking Soup Recipes

Monthly Cooking Soup Recipes

Tomato Bisque

Potato Soup

Fill your soup pot with water and 6 chicken bouillon cubes.  Add in a can of cream of mushroom soup, 3 good tablespoons of sour cream, a good dash of heavy cream, and 2 good handfuls of cheddar cheese.  From here, you can also add some chopped spinach or kale.

Fry up some bacon and once that is cooked, add it to the pot.  Add in your seasoning mix.  Then, wash and peel about 6 potatoes.  Chop them up into cubes and put it in your soup.  Let simmer until potatoes are cooked thoroughly.

To thicken, you can use 1 T. cornstarch to 1/4 c. of water.  You can also add in some instant potato flakes, but stir to make sure it does not get clumpy.

Chili

Kielbasa Tortellini

Fill your soup pot up with water.  Add 6 chicken bouillon cubes.  Add in one can of cream of chicken.  Then add in a good dash of heavy cream and 3 good tablespoons of sour cream.  Bring to a boil.  Once that is all done, add in 2 good handfuls of cheddar cheese.  Then add in your tortellini.  I usually use 2 bags.  From here, you can also add some chopped spinach or kale.

In saucepan or skillet, cut up kielbasa into bite-sized pieces.  Cook that up with some bacon, minced onion, seasoning, and an onion.  When that is all cooked up, drain and add to the soup pot.

Vegetable Beef

Cheeseburger

Fill up your soup pot with water.  Add 6 chicken bouillon cubes.  Add in a can of cream of mushroom, a log of chopped up Velveeta, 3 good tablespoons of sour cream, a good dash of heavy cream.  Let all this meld together.  Once that is done, add in about 4 chopped up potatoes.

In a skillet, cook a pound of sausage, a pound of ground beef, bacon, minced garlic, and an onion.  Once cooked, drain.  Add seasoning, oregano, basil, and Italian seasoning.  Once all that of that is incorporated, add it to the soup pot.  Stir well and let it all settle.

If too thin, you can add a tablespoon of cornstarch to a 1/4 cup of water.  Bring your soup to a boil, add this mixture.  Stir well, turn down and simmer until it is thick.

Beef Stew

Chicken Noodle

In your soup pot add water with about 6 chicken bouillon cubes.  Add seasoning.  From here, I make life simple.  I add 3 cans of drained chicken (you can boil your own, shred up skinless chicken breasts, etc).  Then, I sprinkle in some minced onions, 1 can of cream of chicken, 3 good tablespoons of sour cream, and a good dash of heavy cream (or milk).

Let all this meld together.  Once that is done, I add in 2 good handfuls of cheddar cheese and a bag of egg noodles. Cook it all together until the egg noodles are done.  This is a simple and delicious soup.

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*Please be aware that links listed might be affiliate links. This means that by clicking on the link and purchasing through them, you are helping me and my family.  I can earn money that will go directly towards the care and needs of my son.*

Cooking, Soup

Lasagna Soup

This is a Lasagna Soup recipe that I have pretty much got perfect for our family.  Please note, the photo used is not my photo.  I don’t take that pretty of a food picture!  It is a free stock photo from Adobe Stock Free Photos.

Lasagna Soup

Lasagna Soup

2 pounds ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In instant pot, brown these all together with seasoning and drain.

In the same pot, mix beef mixture, basil, oregano, and Italian Seasoning, 2 cans diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). 4 chicken bouillon cubes, 32 ozs. water, and lasagna noodles (I used about 6) that are broken up.

Turn on manual for 15 minutes.

Quick-release.

Check noodles and put back on manual, if needed.

Add 1 c. milk, 2 c. cheddar cheese, 1/2 c. sour cream.

Stir well and serve with parmesan.

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