Nicole's Favorite Recipes

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Recipes

Chicken Pot Pie Soup

Posted by Nicole Mason on June 5, 2015 at 11:50 PM Comments comments (0)



2 TB butter

1- 1/2 cups chopped celery / carrot

1/2 onion chopped

1 teaspoon minced garlic

2 cups egg noodles

4 cups chicken broth

1 - 1/2 cups cooked chicken (cubed)

1/4 teaspoon seasoned salt

pepper to taste

1 TB flour

1/2 cup frozen peas

1/2 cup light cream


1. In a large saucepan melt butter and add celery, carrot, onion and garlic

2. Sauté 10 minutes until tender

3. Stir in broth, chicken, noodles and seasoning, bring to a boil

4. Reduce heat and simmer covered 10-15 minutes until noodles are tender

5. In a small bowl whisk together cream and flour, add to pot

6. Add peas and simmer uncovered 5-10 more minutes until broth has thickened

*Can serve with warm biscuits, yummy!

Zuppa Toscana

Posted by Nicole Mason on April 6, 2015 at 9:40 PM Comments comments (0)

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Just like at Olive Garden!


1 pound ground Italian sausage

2 russet potatoes (peeled and sliced into wedges)

1 TB minced garlic

1 large white onion (chopped)

4 cups chicken broth

1-1/2 cups fresh spinach (chopped)

1 cup heavy cream

6 slices bacon (cooked and crumbled)

salt and pepper to taste


1. In a large pot, bring chicken broth to a boil, add potatoes and continue boiling on low heat until potatoes are soft (10-15 minutes)

2. In a large skillet sauté onions and Italian sausage until sausage is brown and onions are tender, drain fat

3. Add minced garlic, salt pepper and spinach to sausage mixture, cook 3-5 minutes until spinach is soft and wilted

4. Stir sausage mixture into broth, add heavy cream and crumbled bacon

5. Cook additional 5 minutes until soup is heated through, mash a few potatoes with wooden spoon to thicken the broth

Chicken Dumpling Soup

Posted by Nicole Mason on August 11, 2014 at 9:25 PM Comments comments (0)

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Soup -

1.5 lbs chicken

32 oz chicken broth

10 cups water

1/4 cup powdered chicken bouillon

1 small onion (diced)

2 cups chopped carrots

2 cups chopped celery

1 teaspoons poultry seasoning

1 teaspoon dried basil

1/2 teaspoon pepper

3 cups uncooked pasta (I used rotini)

 

1. In a medium pot cover chicken with water, bring to a boil, simmer 15 minutes or longer until fully cooked (once cooled cut into cubes)

2. In a large pot bring broth, water and bouillon to a boil, add vegetables and seasoning

3. Simmer 30-45 minutes, until carrots are tender

4. Turn heat to medium and add noodles (they will be fully cooked in 7-10 minutes)

5. Stir in cubed chicken and dumplings (recipe below)

 

Dumplings -

1 egg

2 cups flour

1 cup milk

 

1. Bring a small pot of water to a boil

2. In a small bowl beat egg

3. Stir in flour and milk (will be lumpy)

4. Gently drop spoonfuls of batter into boiling water (about 8 at a time)

5. Let cook 3-5 minutes 

6. Remove dumplings from water and add to soup