Chicken Gnocchi Soup

 2 Tbs Oil

1/2 medium onion, finely chopped

2 ribs celery, finely chopped

1 cup carrots, finely chopped or shredded

1 tsp dried parsley

1 tsp minced garlic

1/2 tsp dried thyme

3/4 tsp salt

1/4 tsp pepper

2 boneless chicken breasts

4 cups chicken broth

3/4 cup heavy cream

1 Tbs cornstarch

3 cups small gnocchi 

1 1/2 cups fresh spinach, roughly chopped

1/4 grated Parmesan cheese

In a large pot add oil, onion, carrots, and celery; cook over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt, and pepper; stir. 

Add broth and chicken; bring to a boil over medium-high heat. Simmer on medium-low until chicken and vegetables are cooked.

Remove chicken and shred. 

Whisk together heavy cream and cornstarch. Stir in this mixture and the gnocchi into the pot; simmer for 4-5 minutes, until gnocchi is cooked and soup is slightly thickened.

Stir in shredded chicken, spinach, and Parmesan. 

**I used milk instead of heavy cream, and chopped up some already cooked chicken and threw it in at the end. Still worked!

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Chicken Noodle Soup

Soup

3 Tbs. butter

1 diced yellow onion

2 cups chopped carrots

2 cups chopped celery

2 chicken breasts (about 3/4 lbs)

8 cups chicken broth (four 14.5-oz. cans)

3 bay leaves

1 tsp. soy sauce

1 tsp. dried parsley flakes

Noodles

1 egg

2 Tbs. cold water

1/2 tsp. salt

1 cup flour

Melt butter in a large pot over medium heat; add onion, carrots, and celery. Sautee 5-7 minutes, until they start to tenderize. 

Add remaining soup ingredients; cover and bring to a boil. Simmer for 20 minutes, or until chicken is cooked.

While soup is simmering, make dough for the noodles. Whisk together egg, salt, and water, then gradually add flour. Mix/knead until dough forms into a smooth ball, about 2 minutes. Let rest for 20 minutes.

When chicken has cooked, remove breasts from pot, shred, and return to pot. Bring back to a simmer.

Cut noodle dough in half; roll until thin (1/4 inch) and use a sharp knife or pizza cutter to cut into skinny strips, then across to create 1 - 1.5 inch noodles. Add to simmering soup; noodles have cooked when they float (1-2 minutes).

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Un-Stuffed Pepper Soup

1 lb ground beef or pork 
2 tbsp oil 
1 large onion, chopped 
2 carrots, chopped 
2 celery sticks, chopped 
2 large bell peppers, one red and one green, chopped 
1 tsp dried oregano 
½ tsp sweet paprika 
2 cups canned whole or chopped tomatoes 
¼ cup rice, uncooked 
Salt and pepper after taste 
8 cups water or beef stock  (I do 4 cups beef broth and 4 cups water)

Heat the oil in a large pot and sauté the onion until translucent. Add the carrots and celery. When the vegetables are softened, add the oregano and paprika, then the meat, breaking it with a wooden spoon. Add the water or beef stock, the peppers and about a teaspoon of salt and some black pepper. Bring to a boil, and then add the tomatoes (if using whole tomatoes, break it with your hands). Let boil for about 15 minutes, add the rice and let boil for another 15 minutes, when the rice and peppers are done.

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Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
3/4 cup canned white kidney or cannellini beans, rinsed and drained
1/2 cup frozen peas
3 tablespoons tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.

In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. 

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Tomato Basil Soup

6lbs tomatoes (if on vine still, just roast on the vine)
8 garlic cloves, whole in paper
½ cup of olive oil

4 Tbs butter
2 large yellow onions (roughly chopped)
handful of basil
4 cups chicken stock

1 cup heavy cream
kosher salt

Preheat oven to 400 degrees.

Arrange tomatoes and garlic on a sheet pan. Drizzle the tomatoes with ½ cup of olive oil. Sprinkle with kosher salt.

Roast tomatoes and garlic in the oven for 30 minutes, and then remove pan from the oven to cool.

In a soup pot, melt butter and add chopped onions. Sweat until tender (it is ok if they get some brown caramelization on them).

Squeeze the roasted garlic from the paper, and remove all of the stems and vines from the roasted tomatoes.

Dump all of the tomatoes, garlic and juice into the soup pot with the onions, add the handful of basil and the chicken stock. Turn the heat to medium-high, and let the soup cook for about 15 minutes. Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth. Stir in (do not blend!!) the heavy cream.

Serve hot and garnish with fresh basil or shaved parmesan.

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Creamy Basil Chicken Soup

1 Tablespoon Extra Virgin Olive Oil
1 whole Carrot, Peeled And Shredded
12 loaves Basil, Chopped, Or 2 Tablespoons Dried
¼ cups Diced Onion
32 ounces, fluid Chicken Broth
4 pieces Chicken Breasts, Trimmed Of Fat
8 ounces, weight Cream Cheese, Melted
1 pint Heavy Cream Or Half-and-Half
2 cups Cooked Noodles Or Rice
1 container Fresh Grated Parmesan, To Garnish

In a skillet, stir fry carrots, basil, and onions in extra virgin olive oil until onions are faintly brown and aromatic.

In a soup pot or crock pot, add veggies, chicken broth and chicken.

On the stovetop, bring soup to a full boil, reduce heat and simmer for 20 minutes, until chicken is cooked. Or, in a crock pot, cook on low for 8 hours or on high for 4 hours.

Just before serving, melt cream cheese in the microwave or on the stovetop until melted all the way through, and mix well into the broth with cream or half-and-half.

Serve soup over 1/2 cup cooked rice or noodles in the bottom of the bowl.

Garnish with fresh Parmesan and serve with extra bread on the side for dipping!

**I used fresh basil and it was delicious! I doubt dried would taste that good.
**We added a roux at the end to make the soup thicker.
**Next time I would add more carrots.

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Cheese Soup

1/2 cup chopped onions
1/4 cup butter or margerine
1/4 cup flour
1 1/2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
1 quart milk, heated
1 quart chicken stock, heated
3/4 cup diced carrots, cooked
3/4 cup diced celery, cooked
1 cup (+) sharp cheddar cheese, shredded
chopped parsley
crumbled bacon

Saute onion in melted butter until transparent but not brown (5 to 10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Puree cooked vegetables. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese. Garnish with parsley and bacon. Amount of vegetable may be increased if thicker soup is desired.

From Jan Baumgartner

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Chicken Tortilla Soup

4 chicken breast halves
2 15 oz. cans black beans, undrained
2 15 oz. cans mexican stewed tomatoes
1 cup salsa
1 4oz. can chopped green chilies
1 14 oz. can tomato sauce
tortilla chips
grated cheese

Combine all ingredients except chips and cheese in crockpot and cover. Cook on Low 8 hours. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

Ladle soup into bowls; top with chips and cheese.

From Kelli Arnesen Baker

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Chicken Tortellini Soup

Saute: 1/4 c. onion and 1/2 c. celery in 2 T. water

Stir in:
2 c. milk
1 can cream of chicken soup
1 can chicken broth or 2 c. chicken broth
4 boneless chicken breasts, cooked and cut up
1/4 tsp. basil
1/8 tsp. pepper
garlic salt to taste
Heat above and add one package of frozen tortellini (or ravioli noodles are good too) and cook according to the package.

Optional additions: 1 shredded carrot, or steamed broccoli, or steamed zucchini, or corn

From Sara Ditto

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Taco Soup

1 large can (46 oz or larger) tomato or vegetable juice
1 lb beef (cooked)
1 can kidney beans (drained)
1 can corn (drained)
1 can (10 oz) stewed or diced tomatoes
1 pkg taco seasoning

Mix ingredients in crock pot or on stove and simmer for 3+ hours.Serve with Fritos and cheese on top.

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