Instant Pot Chicken Noodle Soup

 When we stayed with Michelle's children, she left some of her kids' favorite recipes for me to make.  This was one of them. Michelle cooks a lot in the Instant pot because she can prepare the food whenever she likes during the day, start the instant pot, and then it keeps it warm and at a safe temperature until they are ready to eat.  This soup was so good, and all of the kids just devoured it.

Instant Pot Chicken Noodle Soup

Olive oil

1 onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, minced

2 carrots, chopped

4 chicken breasts, bone-in

2 bay leaves

4 cups chicken stock

3 cups water

4 cups noodles

Salt and Pepper

Gob of Better than Boullion Chicken flavored

Set the instant pot to sauté. Heat the oil. Sauté the onion, celery and carrots for about 5-7 minutes.  Add the garlic and sauté for another minute.  Put the chicken breasts and bay leaves in, then add the stock and water.  Cover and set the pot to manual for 22 minutes.  Set the pot to sealing.  When done, let it naturally release the pressure for at least 10 minutes before releasing the valve.  Remove the chicken and bay leaves.  Shred the chicken and return to the pot.  

Set the pot to sauté again and bring to a boil.  Add the noodles and cook until al dente.  (You can boil the noodles separately on the stove if you prefer and then add them to the soup.)  Taste and season with salt and pepper. 

Roasted Tomato Soup

 I have a favorite roasted tomato soup on here, but I tried this easier version.  It was really good.  If you have garden tomatoes to use, this is a great way to use them!

Roasted Tomato Soup

3 lbs.tomatoes, quartered (garden tomatoes= 6 large or 9 medium)

1 yellow onion, halved, then each quartered

1 red bell pepper, quartered

olive oil

 salt. 

1 1/2 teaspoon pepper

3 cloves garlic

5 cups chicken stock

2 teaspoons dried basil

1 teaspoon dried parsley

 Heat oven 400.  Line a baking sheet with parchment and spread the vegetables on it.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes until tender.

In a pot, bring the stock, basil and parsley to boil.  Reduce heat and simmer.  Add roasted vegetables and garlic and blend with an immersible blender*.  Simmer.  Serve.

*You can do batches in a regular blender if you don't have an immersible blender.  

Fire Roasted Tomato Soup

 This may be my new favorite soup.  It is delicious!  We ate it with fresh sourdough bread.  

Fire Roasted Tomato Soup

2 T. olive oil

1 onion, diced

3 cloves garlic, minced 

1 1/2 cups diced potatoes

Salt and pepper to taste

2 T. tomato paste

2 1/2 tsp. Italian seasoning

1/2 - 2 tsp. red pepper flakes (according to taste)

2- 14 oz. cans fire roasted tomatoes 

2 -14 oz. cans white beans, drained

1 quart vegetable or chicken broth

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

In a large Dutch oven, heat oil and add the onion and potato.  Cook for 3-4 minutes (Stir constantly so the potatoes don't stick to the pan), then add the garlic and cook until the potatoes are tender.  Add the tomato paste and seasonings cook another five minutes, stirring often.  Add the tomatoes, beans and broth and simmer for 20 minutes.  Stir in the cream and Parmesan. Serve with crusty bread.

Cowboy Stew

 This stew was absolutely delicious.  We both really loved it and enjoyed the leftovers until the last bite.  I thought Ken would like it, but was surprised how much I enjoyed it too.  

Cowboy Stew

4 slices bacon, chopped (opt.)

2 12 oz. Kilbasa sausages, sliced in 1/2 inch pennies

1 lb. ground beef

1 onion, diced

3 carrots, sliced

2-3 cloves garlic, minced

3 Tablespoons flour

1 1/2 teaspoons chili  powder

1 15 oz can crushed or diced tomatoes with juice

2 16 oz cans baked beans

1 7 oz can chopped green chilis, don't drain

1 can corn, don't drain

2 potatoes, chopped in about 1/2 cubes

1 cup water

Cook the bacon until crispy.  Remove and drain on paper towels, then chop.

Add the sausage to the bacon drippings and brown well.  Add the ground beef and onion and cook until browned.  Add the garlic and cook for another minute.  Season with salt and pepper.  Sprinkle the flour over all.  Cook and stir for a minute.  Add the bacon,potatoes, carrots, tomatoes, baked beans, green chilis, corn, and water.  Bring to a boil, then reduce heat and simmer for about an hour, stirring occasionally.  You may need to add more water during cooking.  Taste and adjust seasonings.  Top with fresh parsley to serve, if desired.

Egg Drop Soup

 Do you love the Egg Drop soup in Chinese restaurants?  This is a good recipe that is easy to adapt to make it taste the way you like.  

Egg Drop Soup

1 box chicken stock

1/2 tsp sesame oil

1 T salt

1/2 tsp. turmeric

1/2 tsp sugar

2 T. soy sauce

1/2 tsp. ginger

3 T. Corn starch

1/3 cup water

3 eggs, beaten

Chopped green onions for serving

In a pot, bring the chicken stock to simmer.  Stir in the oil, salt, turmeric, sugar, soy sauce, and ginger.  Whisk together the cornstarch and water and add to the pot.  Stir and cook and simmer for several minutes.  Taste.  Add more salt, soy sauce, ginger, and/or sugar as needed for your taste.  When it tastes right, add the eggs: stirring slowly for big pieces of egg, faster if you want smaller.  Stir in a circular motion and cook for about a minute.  Serve with green onion on top.

I serve it with potstickers.

Kristen's Broccoli Cheese Soup- Kid Friendly

This is in Kristen's regular dinner rotation because most of her children will eat it and most love it.  She has made the recipe her own.  Some of her kids don't like carrot, onion, and celery chunks so she immersible blends it before adding the broccoli and cheese.   It makes a beautiful and delicious soup.  She triples this recipe for her family of 8.

Broccoli/ Cheese Soup

4 T. butter

1 onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

1/4 cup flour

2 cups chicken stock

Salt and pepper to taste

1 large head of broccoli, chopped  or broken into small Florettes and cooked in the microwave

2 cups whole milk or half and half

3 cups shredded cheddar cheese

In a large pot, melt butter and saute the onions until soft.  Add the celery and carrots and cook until soft.  Whisk in the flour and cook for  5 minutes.  Add the stock and salt and pepper and whisk until smooth.  Use an immersible blender to blend all until smooth.  Add the cheese and milk and whisk until smooth.  Add the broccoli and mix well.  Add more salt and pepper if needed.  Serve with crusty bread.

Cream Cheese Chicken Soup

We make soup often in the fall and winter.  I saw this recipe online and thought it sounded delicious.  It was!  This recipe is a keeper!

 Cream Cheese Chicken Soup

1 T. butter

1 onion, finely diced

1 cup thinly sliced carrots

2 stalks celery, finely diced

2 cups Yukon Gold potatoes, chopped

3-4 cups chicken broth

2 cups cooked chicken, diced or shredded (rotisserie chicken was delicious)

1 Tablespoon dried parsley

1/2 teaspoon dried basil

1 teaspoon garlic powder

Dash of red pepper flakes

1/4 cup flour

1 cup whole milk or half and half

1 8 oz bar of cream cheese, softened

Salt and pepper to taste

Melt butter in a large pot.  Add the onion and saute  until tender.  Stir in the carrots, potatoes, broth, salt and pepper.  Bring to a boil.  Once boiling cover and reduce heat to simmer and cook for about 15 minutes.  When veggies are tender, you can use an immersible blender if you wish to blend some of the vegetables.  I did this, but left a lot of the veggies as is.  Then add the chicken, parsley, garlic powder, basil and pepper flakes and stir.  In a bowl, mix the flour with the milk until it forms a smooth paste.  Add to the soup and stir and cook until thickened.  Add the cream cheese and stir until the cream cheese is melted and soup is smooth.

Serve with bread.

Minestrone Soup

 

I recently revived my old recipe for minestrone soup.  It is easy and yummy and smells so good as it simmers all day.

Minestrone Soup

3 cups beef or chicken stock

28 oz. diced or crushed tomatoes

1 can white beans, drained (you can substitute small red beans)

2 or 3 carrots, diced

1-2 stalks celery, diced

1 onion, diced

1-2 cloves garlic, mashed

1 tsp. thyme

1/2 tsp. sage

1 bay leaf

Salt and pepper

2 cups ditalini pasta cooked el dente

1 medium zucchini, diced

2 cups fresh spinach, chopped

Parmesan cheese for garnish

In a crockpot, combine all ingredients except pasta, zucchini, spinach, and cheese.  Cook on low for 6-8 hours.  Thirty minutes before serving, add the zucchini and spinach.  Ten minutes before serving, add the pasta.  Serve with parmesan cheese.

Green Enchilada Chicken Soup

 A new favorite around here is this Green Enchilada Chicken Soup.  It is really delicious and easy to make.

Green Enchilada Chicken Soup

Olive oil

1 onion, diced

2 cloves garlic, minced

2 lbs. boneless skinless chicken breasts

3 cups chicken broth

1- 28 oz can green enchilada sauce

1/2 tsp cumin

1 cup cream

2 cups Monterey Jack cheese, grated

4 oz. cream cheese, softened

1/2 cup salsa verde

1 can white beans, drained

2-4 corn tortillas, cut into strips

Cilantro

Salt and Pepper

In a large pot, heat 2 T. olive oil and add the onion and cook until translucent and soft.  Add the garlic and cook another minute.  Add the chicken breasts and broth and bring to a simmer.  cook until chicken can be easily shredded with a fork.  Remove chicken and shred.  Return the chicken to the pot.  Add the enchilada sauce, cumin, cream, cream cheese, salsa verde, cheese, and beans.  Cook, stirring often until the cheese is melted and all is well blended.

Season with salt and pepper.  Stir in the tortilla strips.  Garnish with cilantro.

Lasagna Soup

My sister-in -law, Ada, made this delicious soup for our family reunion.  It is the taste of lasagna in a bowl.  She combined several recipes to come up with her version.  I have altered that only slightly.

Lasagna Soup

1 1/2 lb. Italian Sausage

1-2  green pepper, diced

3 cups chopped onion

4-5 teaspoons minced garlic

1 quart diced tomatoes

2 cups tomato juice

2 cups chicken broth

6 oz can tomato paste

2 cups tomato sauce

1 cup water

2 T. brown sugar

1 tsp thyme

1 tsp, Italian seasoning

1 T, Better than Bouillon

Mix all of the above and cook in a slow cooker.  An hour or so before serving break up 8 oz of lasagna noodles and cook in boiling, salted water on the stove.  You can use farfalle if you prefer.  When el dente, add the drained pasta to the soup and stir in.

Cheese topping:

8 oz. ricotta or cottage cheese

1/2 c. grated Parmesan

1/4 tsp kosher salt

Pepper

2 cups shredded Mozzarella cheese

Mix together and spoon some onto each bowl of soup.  

The leftover are delicious, too.  Serve with garlic bread.

Chicken and Wild Rice Soup

 I got this recipe from my sister, Joan.  She says it is a favorite at their house and I can see why.  It is really delicious!

Chicken and Wild Rice Soup

1 16 oz. package Uncle Ben's Long Grain and Wild Rice

42 oz. chicken stock

1 onion, chopped

2-3 carrots, chopped

3-4 ribs celery, chopped

1 box fresh mushrooms, sliced

1/3 cup butter

1/3 cup flour

1 tsp. salt

2 tsp. pepper

2 cups half and half

4-6 slices bacon, cooked and crumbled

Cook rice according to package instructions.  Put stock in a large soup pot.  Add the vegetables and cook until tender.  In a saucepan, melt the butter.  Add the flour and cook for several minutes.  Add the cream and cook and stir until thickened.  Add the salt and pepper.  Put the white sauce in the soup pot and stir until well blended and thickened.  Add the bacon and serve.

Loaded Baked Potato Soup

 We recently ate at Chili's and had the loaded baked potato soup.  It was absolutely delicious.  I immediately came home and googled the copycat recipe.  There were so many different versions claiming to be copycat.  I combined ideas from several of the recipes, and think I may have made an even better version than Chili's?  We loved it.  I think it might be my new favorite soup recipe.

Loaded Baked Potato Soup

*2 large potatoes, baked for 1 hour in a 400 oven and cooled

3 Tablespoons butter

1 large onion, diced

1 cup diced celery

2 Tablespoons flour

1 box (about 4 cups) chicken stock

2 cups water

1/4 cup corn starch

1 1/2 cups instant mashed potatoes or potato buds

 1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon basil

pinch of thyme

1 cup half and half

1 cup shredded sharp cheddar cheese

Garnishes, as desired:

Shredded cheddar cheese

Bacon crumbles

Green onions, chopped

Sour Cream

Melt butter in a large pot.  Add onion and cook until soft and lightly browned.  Add the flour and stir and cook for 2-3 minutes.  Add the stock, water, cornstarch, instant mashed potatoes and spices to the pot.  Bring to a boil, reduce the heat and simmer for about five minutes.  Cut the potatoes in half length-wise and scoop out the potato from the skins with a large spoon.  Discard the skins and chop the potato in chunks.  Add the chopped potato to the pot.  Simmer for about 15 minutes.  Add the cheese and stir until melted.  Taste to correct seasonings.

Serve with desired garnishes.

*When you are baking potatoes for another meal, bake two extra.  You can keep them in the fridge until ready to make the soup.

Knife and Fork Soup

 My dad used to make this soup frequently and loved it.  I recently found out that my sister, Joan originally shared the recipe with him.  It is a delicious sausage/ vegetable soup.

Knife and Fork Soup

1 1/2 lb. Italian smoked sausages, cut into bite-sized chunks

1 cup sliced carrots

1 onion, diced

1 cup thinly sliced celery

1 envelope onion soup mix

2 T. sugar

1 tsp. salt

1/4 tsp. red pepper flakes

1/2 tsp. oregano

6 cups boiling water

1 quart diced tomatoes

1 zucchini, diced

1 package frozen hashbrowns

1 can green beans

Put all in a soup pot except the potatoes and beans.  Cook for about 1/2 hour.  Add the hashbrowns and bean.  Heat until the potatoes are cooked.  Serve with crusty bread.

Favorites: Soups

 We make soup about once a week in the cooler months.  We have some delicious recipes.  It was really difficult to come up with a top five.  One problem is that Ken's top five and my top five are completely different.  So, I present a combination of his and mine.

l.  Halloween Soup:  I have been making Halloween soup on Halloween every year for years and years.  It is our tradition.  It is a hamburger/ vegetable soup and is delicious.

Hungry Hintons: Halloween Soup

2. Autumn Chicken Stew:  This is a fairly recent addition to our soup repertoire- maybe four years ago.  We both love this one.  I make a double batch and share half with someone in need.

Hungry Hintons: Autumn Chicken Stew

3. Vegetable Chowder:  This is Ken's all-time favorite soup. This was one of the first recipes I posted on this blog.  It is labor intensive, but now he is retired, he helps make it from start to finish.  

Hungry Hintons: Vegetable Chowder

4, Zupa Toscano:  This is Ken's other favorite soup.  Luckily, it is easier to make than Vegetable Chowder.  He is always so happy when I make this.  Our local Harmon's grocery store makes the best sausage.  It is the key ingredient.

Hungry Hintons: Zuppa Toscana, (Copycat Olive Garden recipe)

5.  Oh, which one do I post for 5?  This is hard.  I think I'll go with Bean with Bacon Soup.  I love this soup, but actually I make bean with ham because I like it better.  

Hungry Hintons: Bean with Bacon Soup

So, there you have it.  Five OF our favorite soups.

Updated Amazing Beef Stew

 

I have posted my beef stew recipe before, but I have made some changes and additions that make it so much better, that I decided to post again.  This recipe makes such a delicious, smooth gravy that has so much flavor.  This is comfort food at it's best!

Beef Stew

1 1/2 - 2 lbs. stew beef, cut into small chunks

about 1/2 cup flour

Salt and pepper or Montreal Steak seasoning to taste

3 potatoes, scrubbed or peeled and chopped

3 carrots, peeled and chopped

1 large onion, chopped

3 stalks celery with tops, chopped

2 boxes mushroom, halved

1 can green beans

1 can tomato soup

1 can cream of mushroom soup

1-2 Tablespoons Better than Bouillon mixed in 1 cup boiling water

More water as needed

Cut up the beef.  Mix together the flour and salt and pepper and dredge the beef chunks.  Let marinate while chopping the other ingredients.  Heat your enameled cast iron Dutch oven.  Add some oil.  Brown the beef chunks. Add the bouillon mixture and deglaze the pan.  Add the other ingredients and stir together.  Put in a 300 oven and let cook several hours until veggies are cooked and flavors blended.  Serve with thick slices of homemade bread.

White Chili

I got this delicious soup recipe from my sister-in-law, Ada, years ago.  I kind of forgot about it.  Kristen was making it one day recently (I put it in my cookbook that I gave to all my daughters) and said she makes it frequently and her family loves it. She now makes it in her instant pot.  That reminded me about the recipe and I got it out and made it.  It is absolutely delicious, especially with the avocado relish on top.  This one is a crowd pleaser!  

White Chili

3 cans great northern beans, drained

3-4 cups chicken broth

3 frozen boneless, skinless chicken breasts

4 cans green chilis

1-2 cloves garlic, minced or crushed

1 medium onion, chopped

1 T olive oil

1 tsp cumin

1 tsp ground oregano

1/4 tsp paprika

Cayenne pepper or pepper flakes, to taste

1-2 lbs. Monterey Jack Cheese (grated)

Salt to taste (you may not need salt)

In a large pot, saute' onions in olive oil until translucent.  Add the garlic and saute' a bit longer.  Add the broth, beans, green chilis and chicken breasts.  Simmer until the chicken is cooked.  Remove the chicken and cube or shred, then add it back into the pot.  Add the spices and cheese.  Cook and stir for a while.  Taste and add salt if needed.  Serve with corn chips and Avocado relish.

Avocado Relish

1 large avocado, peeled and diced

3-4 large Roma tomatoes, diced (or cherry tomatoes, chopped)

Juice of 1/2 lime

Fresh cilantro, chopped.  

1 Jalapeno, seeded and diced fine (opt.)

Mix together.  Garnish soup with the relish.

*I've altered the recipe slightly to our tastes.

Deluxe Chicken Noodle Soup

This soup is absolutely delicious!  I will be making it again and again!

This picture shows half the recipe below. I would definitely make the full recipe.

Chicken Bacon Cheese Noodle Soup

1 onion, chopped

4 carrots, diced

4 stalks celery with leaves, diced

4 Tablespoons bacon grease or olive oil
2 packages dry ranch seasoning mix
4-6 cups cooked chicken, chopped
1 lb spaghetti or other noodles
2 cups sharp cheddar cheese
1 package bacon, cooked and chopped fine
2  -32 oz boxes chicken stock
2 cans cream of chicken soup
2 cups half and half
Salt and pepper to taste

Heat the bacon grease or oil over med. high heat and add the vegetables.  Saute' until softened.  Sprinkle the ranch mixes over the veggies and stir and cook for a minute or so.  Add salt and pepper and stir.  Add the chicken broth and chicken soup all at once. Stir, then add the uncooked spaghetti, bacon and chicken.  Bring to a boil.  Reduce heat, cover and cook on low for about 15 minutes until the noodles are done.  Stir in the cheese and half and half and cook until heated through and well-blended.  About 5 minutes.  Serve hot.

Autumn Chicken Stew

Oh man, this is good stuff!  It really hits the spot on a beautiful Autumn day.

Autumn Chicken Stew
1 1/2 - 2 lbs.boneless, skinless chicken thighs 
1 1/2 lbs. carrots, peeled and medium diced

1 onion, chopped
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour

Cut up all the veggies.  Spread the thighs on a cutting board, or the Styrofoam they come on.   Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side.  Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven.  It doesn't fit in the crock pot doubled.)
 Mix vegetables together.  Put the chicken pieces over the vegetables.  Pour the chicken stock mixture over all.  Put the lid on.  Cook in a crockpot on high for about 4 hours.  If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share.  It fills the pan.)

Taco Soup and Cornbread

TACO SOUP
Ingredients:
Onion, diced
Bell pepper, diced
1/2 lb ground beef
1 can crushed tomatoes in puree
1 can corn
2 cans kidney beans
2 TBSP taco seasoning (or more for more flavor but also more spice)

Directions:
Saute ground beef with chopped onion and bell pepper. Drain and rinse meat mixture. Put back in pot and add crushed tomatoes, corn, kidney beans and taco seasoning. Heat it through and keep it on warm until read to serve, stirring every once in a while.
Serve with grated cheese, plain yogurt, olives, cilantro and avacado (or whatever toppings you'd like).

CORN BREAD
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/2 cup yellow corn meal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup olive oil
3 TBSP butter, melted

Directions:
Preheat oven to 350 degrees F. Grease an 8x8" baking pan or paper-line 18-20 muffin tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups or pan.

Bake for 18-20 minutes for muffins or 33-35 minutes for a bread pan or until wooden pick insterted in center comes out clean. Cool in pans on wire racks for 5 minutes. Serve warm with honey drizzled over the top!

Original recipe for the soup is from my mom-Kay!
Original recipe for corn bread is from the Albers yellow corn meal box. I've made several changes.

Instant Pot Chicken and Wild Rice Soup

 I just got an Instant Pot.  So beware of Instant Pot recipes to come!  I texted my daughters who love their instant pots and asked for recipes.  Michelle texted that this is her favorite recipe that she makes in her pot.  I see why; it was delicious!  I think it would work just as well in a Crock Pot.

Instant Pot Chicken Wild Rice Soup
Soup
2 large carrots, diced
3-4 stalks celery, diced
1 onion, diced
1-2 lbs. boneless, skinless chicken breasts, diced
8 ounce box of mushrooms, chopped
1 8 oz. package uncooked wild rice (*the real thing- not a rice blend), rinsed
6-8 cloves garlic, minced
1/4 tsp. thyme
3 Tablespoons Mrs. Dash
2 bay leaves
1 quart chicken broth
2 cups water
Salt and pepper to taste
Roux
5 Tablespoons butter
1/3 cup flour
1/2 teaspoon garlic powder
2 cups milk or half and half


Put all of the soup ingredients into the Instant Pot.  Adjust the lid, close the steam vent, and cook on high for 35 minutes.  Quick release the steam by turning the valve.
Melt the butter in a saucepan and add the flour.  Whisk and cook on medium heat for two minutes.  Add the garlic powder and milk and whisk until thickened.  Whisk into the soup and stir well.  Let sit for a few minutes to allow the soup to thicken.  Serve with crusty bread.
*Michelle says she uses regular rice and it works just fine.