Category: SOUPS & STEWS & CHILIS

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ CREAMY TUSCAN TORTELLINI SOUP ~ 2026 BLOG 365.15B

Creamy Tuscan garlic tortellini soup is so easy to make and one of the best soups that you will make! This soup is loaded with cheesy tortellini, diced tomatoes, healthy spinach, and hearty white beans. It is the most creamy and delicious soup that I know your family will love!

CREAMY TUSCAN TORTELLINI SOUP serves 8

2 cups cooked shredded rotisserie chicken
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup FRESH chopped Italian Parsley
1 cup FRESH chopped spinach
2 cups homemade chicken broth
1 (14-ounce) can fire roasted diced tomatoes
1 (15-ounce) can navy beans, drained and rinsed
1 cup heavy cream
½ cup FRESH grated parmesan cheese
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
10 ounces refrigerated cheese tortellini

  • Melt 2 tablespoons unsalted butter in a large pot over medium heat.
  • Add 1 small diced onion, cooking 1-2 minutes until tender.
  • Add garlic and cook for 30 seconds more until fragrant.
  • 
Stir in chicken broth, diced tomatoes, navy beans, heavy cream, Parmesan cheese, Italian seasoning, salt, pepper and bring to a simmer.

  • Stir in rotisserie chicken pieces, cheese tortellini, parsley and spinach.
  • Simmer for 10 minutes to thicken, and allow the tortellini to cook.
  • Taste and adjust seasoning if needed. Enjoy!

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

SLOW COOKER PORK & BLACK BEAN STEW ~ BLOG 365.364

It’s that time of year for hearty, cold weather comfort food. You know soups, stews and chilis ALL full of meats, beans and veggies that are slow cooked together until the meat simply falls apart. Slow cooking is perfect for tougher cuts of meat.

SLOW COOKER PORK & BLACK BEAN STEW

2 – 15 ounce cans black beans, drained and rinsed
1 ½ pounds boneless pork shoulder roast, cut into chunks
1/2 cup WONDRA or AP flour
1/2 – 1 pound ground pork sausage
12 ounces dark beer Guinness or Homemade beef stock
1 LARGE Vidalia onion, chopped
1 red bell pepper, seeded and diced
1 SMALL jalapeño, seeded and diced (optional)
2-4 cloves garlic, minced
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
Tortillas for serving

  • Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
  • In a ziploc bag mix together the flour and seasonings.
  • Add pork pieces and coat well.
  • Remove pork pieces, shaking off excess flour, but reserving remaining flour.
  • In a large skillet heat avocado oil over medium heat.
  • Add pork pieces and sear, stirring frequently until browned.
  • Transfer pork pieces to slow cooker.
  • Add broth and remaining flour to skillet whisking to form a roux.
  • Transfer the roux to the slow cooker.
  • Add pork sausage, onion and minced garlic to skillet, cooking and stirring until sausage is crumbly and cooked through.
  • Add red bell pepper, stirring 2 minutes more until softened.
  • Transfer to slow cooker stirring it all together until blended. 
  • Fold in the black beans, beer and jalapeno if using.
  • Cover and cook for 7-8 hours on low or 3-4 hours on high.
  • Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.

GARNISHES
Lime wedges
Diced green onions
Sour cream
Diced plum tomatoes
Chopped cilantro



NOTE:

  • If you prefer cook the pork as a single piece and then shred just before serving. Return the shredded pork to the slow cooker and stir well. Cover and cook for an additional 30 minutes.
  • The stew can easily be made ahead and stores well in the refrigerator and reheats easily when ready to serve. Add a little water or broth as necessary to get it back to the original consistency.
  • Also freezes well.

 

COOKING THURSDAY ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

FRENCH COUNTRY SOUP ~ BLOG 365.310

Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.

FRENCH COUNTRY SOUP

8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper

  • Rinse and drain beans.
  • Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat, cover and let stand 1 hour.
  • Drain beans and rinse.
  • Heat oil or butter in skillet over medium-high heat.
  • Sear beef pieces quickly.
  • Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
  • Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
  • Discard bay leaves and serve with crusty bread – we like a good beer bread.

NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.

BEEF & BBQ BEAN STEW ~ BLOG 365.56

BEEF & BBQ BEAN STEW yields 6 servings

1 pound ground beef
1/2 cup onion, chopped
1/2 cup chopped red pepper
2 stalks celery, chopped
2 cans navy or cannelloni beans, rinsed
1/4 cup BBQ sauce
1 carrot, small diced
3 tablespoons tomato paste
2 cups homemade chicken broth
Juice of 1 LARGE lemon
2 cloves garlic FINELY minced
14 1/2 ounce can diced tomatoes (undrained)
6 tablespoons sour cream

  • Brown ground beef until no longer pink. Drain off grease.
  • Return beef to pan.
  • Add carrots and celery sautéing 5 minutes.
  • Add onions, red pepper and garlic, sautéing and stirring until vegetables are tender.
  • Add beans, BBQ sauce, tomato paste, chicken stock, lemon juice and tomatoes.
  • Reduce heat to low and simmer 45 minutes.
  • Ladle into bowls and serve with a dollop of sour cream and cornbread.

CHICKEN CABBAGE STEW ~ BLOG 365.44

CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

  • Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
  • Drain well.
  • Add the remaining ingredients including the rotisserie chicken pieces if using.
  • Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.