Chicken Lasagna Stew

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

Continue Reading >>

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

Continue Reading >>

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Slow Cooker Clam Chowder

My husband doesn't like 'regular' soups ... they've got to be thick and chunky for him. Me? It doesn't matter ... thick or thin ... as long as it tastes good. But I do have to admit, I have a weakness for creamy, hearty chowder. And I especially have a weakness for New England style clam chowder.

So, with creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both. And there's even an unexpected secret to it's comforting creaminess.

Continue Reading >>

My husband doesn't like 'regular' soups ... they've got to be thick and chunky for him. Me? It doesn't matter ... thick or thin ... as long as it tastes good. But I do have to admit, I have a weakness for creamy, hearty chowder. And I especially have a weakness for New England style clam chowder.

So, with creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both. And there's even an unexpected secret to it's comforting creaminess.

Continue Reading >>

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Chipotle Sweet Potato Chowder

Whew! This Chipotle Sweet Potato Chowder is one that was tough to 'get right!' But I was determined. And persistence paid off.

The moment I came across this recipe in a magazine, I was intrigued. I had never thought of including sweet potatoes in a chowder, let alone making them the star of the show. Naturally, I had to give it a try. But ... it wasn't love at first bite.

Continue Reading >>

Whew! This Chipotle Sweet Potato Chowder is one that was tough to 'get right!' But I was determined. And persistence paid off.

The moment I came across this recipe in a magazine, I was intrigued. I had never thought of including sweet potatoes in a chowder, let alone making them the star of the show. Naturally, I had to give it a try. But ... it wasn't love at first bite.

Continue Reading >>

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Olive Garden Pasta e Fagioli Soup Copycat Recipe

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

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Countdown to 2013 - Best Soups/Breads of 2012

I haven't made a lot of new soups or breads this year - and one of our new favorites hasn't made it to the blog yet - but this soup is definitely a hit in our house.  It's nutritious, frugal, and the whole family loves it.

I made it a couple of weeks ago for dinner here at my parents' house and they enjoyed it also, along with my sister-in-law and nephew.

It's a winner for us.

Sausage Lentil Soup

I just realized that you can see my warped, upside-down reflection in the spoon.  Ha.

Be sure to head over to Finding Joy in my Kitchen to see more Soup and Bread favorites.

I haven't made a lot of new soups or breads this year - and one of our new favorites hasn't made it to the blog yet - but this soup is definitely a hit in our house.  It's nutritious, frugal, and the whole family loves it.

I made it a couple of weeks ago for dinner here at my parents' house and they enjoyed it also, along with my sister-in-law and nephew.

It's a winner for us.

Sausage Lentil Soup

I just realized that you can see my warped, upside-down reflection in the spoon.  Ha.

Be sure to head over to Finding Joy in my Kitchen to see more Soup and Bread favorites.

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Creamy Chicken Corn Chowder

It's a gray day in my neck of the woods today. A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day. I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?

Continue Reading >>

It's a gray day in my neck of the woods today. A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day. I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?

Continue Reading >>

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White Bean & Sausage Soup {Eating The Alphabet - Letters U, V, & W}

Welcome to this month's Eating the Alphabet Challenge - letters U, V, and W! Say what? - letters U, V, and W?? Mmmm, hmmm ... this month's letters are a tad bit challenging.

When it came time to figure out what I was going to make for this month's challenge, hosted by Brenda of Meal Planning Magic, my mind immediately went to two things --- Vidalia onions and Watermelon. The trouble? ...

Continue Reading >>

Welcome to this month's Eating the Alphabet Challenge - letters U, V, and W! Say what? - letters U, V, and W?? Mmmm, hmmm ... this month's letters are a tad bit challenging.

When it came time to figure out what I was going to make for this month's challenge, hosted by Brenda of Meal Planning Magic, my mind immediately went to two things --- Vidalia onions and Watermelon. The trouble? ...

Continue Reading >>

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Clam Chowder with Greens {a lighter NE Clam Chowder option}

The thick and creamy goodness of New England style clam chowder, chock full of clams, cream, and tender potatoes ... it's one of my favorites.  But, I felt it necessary to find a lower-fat, lower-carb, healthier version to make at home that didn't induce the usual post-bowl guilt I felt after indulging in it's rich yumminess.

Still, it was difficult for me to let go of the traditional.  I did grow up in New England, after all.  When I came across a recipe packing in greens and boasting lower calories and carbs, I was skeptical, but tried to hold on to a chowder-open mind.  Replace the traditional potatoes with leafy greens??  Really???  Though skeptical, I was intrigued.

So, figuring the worst that could happen was a wasted pot of chowder, I took the plunge and cooked up a batch.  Well guess what?  This is now my go-to Clam Chowder.  No wasted pot of chowder here.  While it's not quite as thick as the traditional fare, it's got great flavor and a healthy kick from the greens.

Healthy greens like these turnip and mustard greens ...

... chopped up and cooked up with a whole mess of clams, half-and-half, and turkey bacon.

Serve up a bowl with some whole-grain bread, and you've got yourself a hearty meal with all the creamy goodness of New England Clam Chowder ... and minus the guilt.

Clam Chowder with Greens

Source:  Adapted from Prevention Healthy Cooking's Lose Weight the Smart Low-Carb Way

Ingredients

1/4 lb. (about 5 slices) turkey bacon

1 T. olive oil

1 large onion, finely chopped

1 garlic clove, minced

6 T. flour

4 c. (about 12 oz.) chopped turnip or other greens

2 (14 1/2 oz.) cans chicken broth

3 (10 oz.) cans chopped clams, juice reserved

1 c. milk or half-and-half

1/4 tsp. black pepper

Directions

1.  Drain clams, reserving the juice.

2.  Chop bacon; cook in a large saucepan over medium-low heat until crisp.  Drain on a paper towel and set aside.

3.  Add olive oil to the same pan, and then add onion and garlic.  Cook, stirring occasionally, until onion is translucent, about 8-10 minutes.  Add flour and cook and stir about 1 minute, coating onions with the flour.  Add chopped greens and cook about 2 minutes. 

4.  Stir in chicken broth and reserved clam juice.  Bring to a simmer over medium heat and cook for about 10 minutes.  

5.  Stir in milk or half-and-half and heat through.  Stir in black pepper, clams, and turkey bacon; cook for 1-2 minutes more.

Note:  I usually use a combination of turnip greens and mustard greens.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Foodie Friday hosted by Rattlebridge Farm.

The thick and creamy goodness of New England style clam chowder, chock full of clams, cream, and tender potatoes ... it's one of my favorites.  But, I felt it necessary to find a lower-fat, lower-carb, healthier version to make at home that didn't induce the usual post-bowl guilt I felt after indulging in it's rich yumminess.

Still, it was difficult for me to let go of the traditional.  I did grow up in New England, after all.  When I came across a recipe packing in greens and boasting lower calories and carbs, I was skeptical, but tried to hold on to a chowder-open mind.  Replace the traditional potatoes with leafy greens??  Really???  Though skeptical, I was intrigued.

So, figuring the worst that could happen was a wasted pot of chowder, I took the plunge and cooked up a batch.  Well guess what?  This is now my go-to Clam Chowder.  No wasted pot of chowder here.  While it's not quite as thick as the traditional fare, it's got great flavor and a healthy kick from the greens.

Healthy greens like these turnip and mustard greens ...

... chopped up and cooked up with a whole mess of clams, half-and-half, and turkey bacon.

Serve up a bowl with some whole-grain bread, and you've got yourself a hearty meal with all the creamy goodness of New England Clam Chowder ... and minus the guilt.

Clam Chowder with Greens

Source:  Adapted from Prevention Healthy Cooking's Lose Weight the Smart Low-Carb Way

Ingredients

1/4 lb. (about 5 slices) turkey bacon

1 T. olive oil

1 large onion, finely chopped

1 garlic clove, minced

6 T. flour

4 c. (about 12 oz.) chopped turnip or other greens

2 (14 1/2 oz.) cans chicken broth

3 (10 oz.) cans chopped clams, juice reserved

1 c. milk or half-and-half

1/4 tsp. black pepper

Directions

1.  Drain clams, reserving the juice.

2.  Chop bacon; cook in a large saucepan over medium-low heat until crisp.  Drain on a paper towel and set aside.

3.  Add olive oil to the same pan, and then add onion and garlic.  Cook, stirring occasionally, until onion is translucent, about 8-10 minutes.  Add flour and cook and stir about 1 minute, coating onions with the flour.  Add chopped greens and cook about 2 minutes. 

4.  Stir in chicken broth and reserved clam juice.  Bring to a simmer over medium heat and cook for about 10 minutes.  

5.  Stir in milk or half-and-half and heat through.  Stir in black pepper, clams, and turkey bacon; cook for 1-2 minutes more.

Note:  I usually use a combination of turnip greens and mustard greens.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Foodie Friday hosted by Rattlebridge Farm.

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Creamy Chicken Noodle Soup with Brie, Spinach & Artichokes {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time! The challenge presented for January by our hostess, Tina of Mom's Crazy Cooking, was  CHICKEN NOODLE SOUP.  The rules?  Our soups must include chicken, our soups must include noodles, and we must have found the recipe out there somewhere in blogland.  That was it ... anything else goes.  And you probably know me by now ... I had to find something that was, well, just a bit different.  I love, love, love to try recipes that have a crazy-sounding flavor combination or just a little something in them you wouldn't ordinarily expect.

Enter ...Elizabeth of Pine Cone and Acorns' Chicken Artichoke Brie Soup.    Ah hah!  I had found my 'little something different.'  Brie in chicken soup?  Oh, I was all over trying that.  And let me just say, I'm sooooooo  glad I did.  This soup is so richly creamy and flavorful, and beautiful, too, with the deep dark green of spinach running all through it.  Yum.

Another great thing with this recipe - it's pretty 'flexible' ... I think you could easily make changes to the ingredients to suit your personal taste and it still be just as wonderful as the original.  Here are the changes I made:
- Added noodles ... mini farfalle (bowties), to be exact.  Hey, The Challenge did require me to use noodles, right?
- Increased the amount of spinach
- Substituted whole milk for the half-&-half and whipping cream (I just couldn't bring myself to use three different kinds of milk in this one single soup!)
- Left a little bit of the rind on my brie, instead of cutting it all completely off.  It broke my heart to cut all the wonderful brie-y-ness off.
- Added a little extra seasoning of salt at the end of the cooking process
- Oh, and I changed the name.  Like Elizabeth suggested, I wanted a name that encompassed all the yummy ingredients in this soup!

So ... let's see how to whip up this totally delicious, creamy dreaminess of a chicken noodle soup. 

Just as so many totally tasty soups begin, start by cooking up some onion, celery, carrots, and garlic in a bit of butter.  Just soften them up a little bit and let them get to know each another.

Oh .... this is how sooooooo many wonderfully tasty soups begin!

Add in some chicken broth ... simmer ... then add in some small pasta ... and simmer again.  I chose to use this mini farfalle, also called bowties.  I loved the itty-bitty size of the mini farfalle.  Isn't it cute?

Mini farfalle - it's so cute!

Next, add in some flour that you've shaken up in a jar with some whole milk.  This starts the 'creamy' part of this creamy dreaminess.  Pour it on in ...

Bring on the creamy!

... and simmer it up for a bit.  Now you're ready to add in the green veggies - artichokes and spinach.

"I'm ready for my dip in the hot tub!"

Stir the veggies in and behold your beautiful soup!  Isn't it just gorgeous with all that deep dark spinachy green in it?  I think so!  Is it weird that I think food can be gorgeous?  I hope not, 'cause I sure do think foods can be stunningly beautiful.

Beautiful soup

Oh, and don't forget the Brie!  Stir this in at the end and get it all melty and creamy.

So-soft-and-squishy Brie

Now, let's talk about the Brie for a minute.  Two things.

Thing 1 - Does the Brie add a flavor element?
In Elizabeth of Pine Cone and Acorns' post, she pondered about whether the Brie added flavor to this soup, or if it simply made it nice and creamy.  Well, I had to explore that question further to find out.  Ya know, that's just what I like to do ... I'm always full of "I wonders."  So, I scooped out some of the soup before I melted in the Brie and later put it to a head-to-head comparison with the Brie'd version.

The verdict??  Brie does add a flavor factor, though it's indeed very mild.  Without doing a side-by-side, head-to-head taste test, I think it would be difficult to discern the Brie flavor element.  But the Brie flavor is indeed there.  The Brie absolutely adds quite a bit of a creaminess factor.  While the non-Brie version is certainly still creamy, the Brie puts this soup over the top in terms of creamy dreaminess.  That being said, if you're not a fan of Brie or just don't feel like running to the store to get some Brie, rest assured that this soup is totally wonderful and flavorful even without it.

Thing 2 - To rind or not to rind? -  that is the question!
The original recipe instructs us to remove the rind from the Brie.  Well, as I mentioned earlier in this post, cutting off all that Brie-y-ness in the rind just broke my heart.  So, I cut off some but also left some on.  I think the answer to this question is a matter of personal preference.  The rind that I left on melted into the soup just like the creamy inside, so there weren't any big ol' rind lumps.  I do think the rind gave fabulous flavor to the soup.  Next time I make this soup, I will simply shave off just a tiny bit of the rind and leave most of it intact.  Personally, I love the flavor of Brie rind.  But, if you don't, cut it off.

Serve this flavorful soup up with a salad and some biscuits or crusty bread, and you've got yourself one tasty and hearty meal.  Enjoy!




Creamy Chicken Noodle Soup with Brie, Spinach & Artichokes
Source:  Adapted from Pine Cone and Acorns Chicken Artichoke Brie Soup

Ingredients
3 T. butter
1 c. chopped carrots (about 2 carrots)
1 c. chopped celery (about 2 stalks)
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz.) cans chicken broth
1/2 tsp. ground white or black pepper
1/2 tsp. salt
2 c. whole milk
1/4 c. all purpose flour
1 c. small pasta (I used mini farfalle - a.k.a. mini 'bowties')
2 c. cooked chopped chicken (I used the white meat from a store-bought rotisserie chicken)
Additional 1 c. whole milk
1 (10 oz.) package frozen chopped spinach, thawed and well-drained
1 (9 oz.) package frozen artichoke hearts
4 1/2 oz. Brie or Camembert cheese, some or all of the rind removed, and cut into chunks


Directions
1.  In a large saucepan, melt butter.  Add carrots, celery, onion, and garlic; cook until tender, about 5-7 minutes. 

2.  Add chicken broth, salt, and pepper.  Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.

3.  Increase heat to return broth mixture to a slow boil.  Add pasta; reduce heat to medium and simmer until pasta is al dente, about 5-7 minutes.

4.  Combine 2 cups whole milk and flour in a large screw-top jar.  Cover and shake well until smooth.  Stir into soup.  Increase heat back to medium-high; cook and stir until thickened and bubbly, about 8 minutes.  Reduce heat to medium.

5.  Stir in chicken, additional 1 cup whole milk, artichokes, spinach, and Brie.  Cook and stir over medium heat about 5 minutes more until the soup is heated through and the Brie is melted.  Be careful not to let the soup scorch.

6.  Give the soup a taste, and add salt as needed.  I found that an additional 1/2 teaspoon or so of salt added at the end of the cooking time really brightened up the flavors in this hearty soup.



Random thoughts:
- This soup is flavorful and delicious both with and without the Brie.
- Including the Brie's rind or cutting it off is a matter of personal flavor preference.
- I think this soup would be equally good with or without the artichokes.  So, if you're not an artichoke fan, simply leave them out.
- You could make this with turkey, too.  Great to use up leftovers from a big ol' turkey!
- Make sure to taste the soup at the end of it's cooking and add some salt, if needed.  I found that a little sprinkling of salt at the end really brightened up the flavors.



Have fun checking out the other Crazy Cooking Challenge participants through the links below. Looks like there are some fabulous chicken noodle soup variations. Hmmm ... which shall I give a whirl first??

This post is linked with Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tasty Tuesday, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence.

It's Crazy Cooking Challenge time! The challenge presented for January by our hostess, Tina of Mom's Crazy Cooking, was  CHICKEN NOODLE SOUP.  The rules?  Our soups must include chicken, our soups must include noodles, and we must have found the recipe out there somewhere in blogland.  That was it ... anything else goes.  And you probably know me by now ... I had to find something that was, well, just a bit different.  I love, love, love to try recipes that have a crazy-sounding flavor combination or just a little something in them you wouldn't ordinarily expect.

Enter ...Elizabeth of Pine Cone and Acorns' Chicken Artichoke Brie Soup.    Ah hah!  I had found my 'little something different.'  Brie in chicken soup?  Oh, I was all over trying that.  And let me just say, I'm sooooooo  glad I did.  This soup is so richly creamy and flavorful, and beautiful, too, with the deep dark green of spinach running all through it.  Yum.

Another great thing with this recipe - it's pretty 'flexible' ... I think you could easily make changes to the ingredients to suit your personal taste and it still be just as wonderful as the original.  Here are the changes I made:
- Added noodles ... mini farfalle (bowties), to be exact.  Hey, The Challenge did require me to use noodles, right?
- Increased the amount of spinach
- Substituted whole milk for the half-&-half and whipping cream (I just couldn't bring myself to use three different kinds of milk in this one single soup!)
- Left a little bit of the rind on my brie, instead of cutting it all completely off.  It broke my heart to cut all the wonderful brie-y-ness off.
- Added a little extra seasoning of salt at the end of the cooking process
- Oh, and I changed the name.  Like Elizabeth suggested, I wanted a name that encompassed all the yummy ingredients in this soup!

So ... let's see how to whip up this totally delicious, creamy dreaminess of a chicken noodle soup. 

Just as so many totally tasty soups begin, start by cooking up some onion, celery, carrots, and garlic in a bit of butter.  Just soften them up a little bit and let them get to know each another.

Oh .... this is how sooooooo many wonderfully tasty soups begin!

Add in some chicken broth ... simmer ... then add in some small pasta ... and simmer again.  I chose to use this mini farfalle, also called bowties.  I loved the itty-bitty size of the mini farfalle.  Isn't it cute?

Mini farfalle - it's so cute!

Next, add in some flour that you've shaken up in a jar with some whole milk.  This starts the 'creamy' part of this creamy dreaminess.  Pour it on in ...

Bring on the creamy!

... and simmer it up for a bit.  Now you're ready to add in the green veggies - artichokes and spinach.

"I'm ready for my dip in the hot tub!"

Stir the veggies in and behold your beautiful soup!  Isn't it just gorgeous with all that deep dark spinachy green in it?  I think so!  Is it weird that I think food can be gorgeous?  I hope not, 'cause I sure do think foods can be stunningly beautiful.

Beautiful soup

Oh, and don't forget the Brie!  Stir this in at the end and get it all melty and creamy.

So-soft-and-squishy Brie

Now, let's talk about the Brie for a minute.  Two things.

Thing 1 - Does the Brie add a flavor element?
In Elizabeth of Pine Cone and Acorns' post, she pondered about whether the Brie added flavor to this soup, or if it simply made it nice and creamy.  Well, I had to explore that question further to find out.  Ya know, that's just what I like to do ... I'm always full of "I wonders."  So, I scooped out some of the soup before I melted in the Brie and later put it to a head-to-head comparison with the Brie'd version.

The verdict??  Brie does add a flavor factor, though it's indeed very mild.  Without doing a side-by-side, head-to-head taste test, I think it would be difficult to discern the Brie flavor element.  But the Brie flavor is indeed there.  The Brie absolutely adds quite a bit of a creaminess factor.  While the non-Brie version is certainly still creamy, the Brie puts this soup over the top in terms of creamy dreaminess.  That being said, if you're not a fan of Brie or just don't feel like running to the store to get some Brie, rest assured that this soup is totally wonderful and flavorful even without it.

Thing 2 - To rind or not to rind? -  that is the question!
The original recipe instructs us to remove the rind from the Brie.  Well, as I mentioned earlier in this post, cutting off all that Brie-y-ness in the rind just broke my heart.  So, I cut off some but also left some on.  I think the answer to this question is a matter of personal preference.  The rind that I left on melted into the soup just like the creamy inside, so there weren't any big ol' rind lumps.  I do think the rind gave fabulous flavor to the soup.  Next time I make this soup, I will simply shave off just a tiny bit of the rind and leave most of it intact.  Personally, I love the flavor of Brie rind.  But, if you don't, cut it off.

Serve this flavorful soup up with a salad and some biscuits or crusty bread, and you've got yourself one tasty and hearty meal.  Enjoy!




Creamy Chicken Noodle Soup with Brie, Spinach & Artichokes
Source:  Adapted from Pine Cone and Acorns Chicken Artichoke Brie Soup

Ingredients
3 T. butter
1 c. chopped carrots (about 2 carrots)
1 c. chopped celery (about 2 stalks)
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz.) cans chicken broth
1/2 tsp. ground white or black pepper
1/2 tsp. salt
2 c. whole milk
1/4 c. all purpose flour
1 c. small pasta (I used mini farfalle - a.k.a. mini 'bowties')
2 c. cooked chopped chicken (I used the white meat from a store-bought rotisserie chicken)
Additional 1 c. whole milk
1 (10 oz.) package frozen chopped spinach, thawed and well-drained
1 (9 oz.) package frozen artichoke hearts
4 1/2 oz. Brie or Camembert cheese, some or all of the rind removed, and cut into chunks


Directions
1.  In a large saucepan, melt butter.  Add carrots, celery, onion, and garlic; cook until tender, about 5-7 minutes. 

2.  Add chicken broth, salt, and pepper.  Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.

3.  Increase heat to return broth mixture to a slow boil.  Add pasta; reduce heat to medium and simmer until pasta is al dente, about 5-7 minutes.

4.  Combine 2 cups whole milk and flour in a large screw-top jar.  Cover and shake well until smooth.  Stir into soup.  Increase heat back to medium-high; cook and stir until thickened and bubbly, about 8 minutes.  Reduce heat to medium.

5.  Stir in chicken, additional 1 cup whole milk, artichokes, spinach, and Brie.  Cook and stir over medium heat about 5 minutes more until the soup is heated through and the Brie is melted.  Be careful not to let the soup scorch.

6.  Give the soup a taste, and add salt as needed.  I found that an additional 1/2 teaspoon or so of salt added at the end of the cooking time really brightened up the flavors in this hearty soup.



Random thoughts:
- This soup is flavorful and delicious both with and without the Brie.
- Including the Brie's rind or cutting it off is a matter of personal flavor preference.
- I think this soup would be equally good with or without the artichokes.  So, if you're not an artichoke fan, simply leave them out.
- You could make this with turkey, too.  Great to use up leftovers from a big ol' turkey!
- Make sure to taste the soup at the end of it's cooking and add some salt, if needed.  I found that a little sprinkling of salt at the end really brightened up the flavors.



Have fun checking out the other Crazy Cooking Challenge participants through the links below. Looks like there are some fabulous chicken noodle soup variations. Hmmm ... which shall I give a whirl first??

This post is linked with Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tasty Tuesday, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence.

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Black Bean Soup

This bean, vegetable, and rice soup is so hearty and delicious, you won't even miss the meat.  

We didn't, although it is remarkably similar to our Turkey and Black Bean Soup, which we also love. 

It's nice to know we can have a meatless version that is equally satisfying and delicious.  

I started out with dry beans, soaked overnight, because it's more economical and less sodium - but I'm sure canned beans would work just fine.  The recipe didn't call for rice, but I thought it would be a nice addition.  Turned out well, but I did end up with less liquid than I planned at the end and the "soup" turned into more of a casserole consistency.  We still ate it in a bowl and it was still great, but I think next time I'll add a little more liquid (broth or water) if I add rice.  

You could easily make the soup without rice and serve it on top of cooked rice if you want, we might try that too.  

Recipe:  (modified from Allrecipes)

1 lb. dry black beans (soaked overnight, drained, and rinsed) - can substitute 4 (15 oz) cans black beans

1 quart vegetable broth (or chicken or beef if you prefer)

1-1/2 T. chili powder

1 T. cumin

1-1/2 t. salt

1 t. pepper

1 (14.5 oz) can chili-ready tomatoes (or diced tomatoes)

3-4 large carrots, chopped

2 stalks celery, chopped

1 large onion, chopped

4 cloves garlic, chopped

1/2 c. brown rice (uncooked, optional)

Additional broth or water, if using rice

Combine all ingredients except the rice in a large slow-cooker.  Cook on low heat for 8-10 hours, depending on how hot your slow-cooker gets.  Add uncooked rice and a little additional liquid for the last two hours if desired.  

Serve with shredded cheese, corn chips, corn bread, or on top of hot cooked rice if desired.  

This bean, vegetable, and rice soup is so hearty and delicious, you won't even miss the meat.  

We didn't, although it is remarkably similar to our Turkey and Black Bean Soup, which we also love. 

It's nice to know we can have a meatless version that is equally satisfying and delicious.  

I started out with dry beans, soaked overnight, because it's more economical and less sodium - but I'm sure canned beans would work just fine.  The recipe didn't call for rice, but I thought it would be a nice addition.  Turned out well, but I did end up with less liquid than I planned at the end and the "soup" turned into more of a casserole consistency.  We still ate it in a bowl and it was still great, but I think next time I'll add a little more liquid (broth or water) if I add rice.  

You could easily make the soup without rice and serve it on top of cooked rice if you want, we might try that too.  

Recipe:  (modified from Allrecipes)

1 lb. dry black beans (soaked overnight, drained, and rinsed) - can substitute 4 (15 oz) cans black beans

1 quart vegetable broth (or chicken or beef if you prefer)

1-1/2 T. chili powder

1 T. cumin

1-1/2 t. salt

1 t. pepper

1 (14.5 oz) can chili-ready tomatoes (or diced tomatoes)

3-4 large carrots, chopped

2 stalks celery, chopped

1 large onion, chopped

4 cloves garlic, chopped

1/2 c. brown rice (uncooked, optional)

Additional broth or water, if using rice

Combine all ingredients except the rice in a large slow-cooker.  Cook on low heat for 8-10 hours, depending on how hot your slow-cooker gets.  Add uncooked rice and a little additional liquid for the last two hours if desired.  

Serve with shredded cheese, corn chips, corn bread, or on top of hot cooked rice if desired.  

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Brussels Sprouts Soup

This one's simple - if you like Brussels sprouts, then I think you'll love this soup.  If you don't like Brussels sprouts, then this soup's not for you!  That's pretty cut-and-dry, wouldn't you say?  I, for one, love Brussels sprouts and love this soup.  And love that it comes together pretty quickly.

Heat up some frozen Brussels sprouts and give them a rough chop.  My mom chopped up the ones for this batch of soup and she was a bit more meticulous than I would be ... she actually took the time to nicely quarter each sprout.  She's sweet like that.

Mom quartering the sprouts

Then fry up some bacon and garlic, add your other ingredients, and let them simmer for about 15 minutes.  You'll add the already-heated Brussels sprouts at the very end and just make sure they're heated through.  Then enjoy your delicious soup with a little sprinkling of cheese on top!

Soup's on!

On a side note, that tiny corner of a biscuit you see to the right of the soup bowl was an experiment that didn't turn out as well as I expected.  It's a Maple-Cardamom Sweet Potato Biscuit ... from my "50 Recipes for 2011" project list.  I haven't chocked that one up as a failure yet ... yet ... but it definitely needs to be reworked.

Brussels Sprout Soup

Source:  My Mom

Ingredients

3 (10 oz.) pkgs. frozen Brussels sprouts

2 slices bacon, diced

2 1/2 c. chicken broth

1 1/2 c. half & half

1 1/2 c. milk

2 cloves garlic, minced

1/2 tsp. oregano

1/3 c. rice, uncooked

Salt & pepper

1/2 c. grated mild or Longhorn cheddar

Directions

1.  Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat.  Roughly chop sprouts or cut in quarters.

2.  Fry bacon and garlic in a Dutch oven until bacon is crisp.  Add chicken broth, milk, half & half, rice, oregano, salt, and pepper.  Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.  

3.  Add Brussels sprouts and warm through.  Top with grated cheese to serve.

Enjoy!

This post is linked with Recipe Roundup hosted by Jam Hands, Countdown to 2012 - Best Soups & Stews of 2011 hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

This one's simple - if you like Brussels sprouts, then I think you'll love this soup.  If you don't like Brussels sprouts, then this soup's not for you!  That's pretty cut-and-dry, wouldn't you say?  I, for one, love Brussels sprouts and love this soup.  And love that it comes together pretty quickly.

Heat up some frozen Brussels sprouts and give them a rough chop.  My mom chopped up the ones for this batch of soup and she was a bit more meticulous than I would be ... she actually took the time to nicely quarter each sprout.  She's sweet like that.

Mom quartering the sprouts

Then fry up some bacon and garlic, add your other ingredients, and let them simmer for about 15 minutes.  You'll add the already-heated Brussels sprouts at the very end and just make sure they're heated through.  Then enjoy your delicious soup with a little sprinkling of cheese on top!

Soup's on!

On a side note, that tiny corner of a biscuit you see to the right of the soup bowl was an experiment that didn't turn out as well as I expected.  It's a Maple-Cardamom Sweet Potato Biscuit ... from my "50 Recipes for 2011" project list.  I haven't chocked that one up as a failure yet ... yet ... but it definitely needs to be reworked.

Brussels Sprout Soup

Source:  My Mom

Ingredients

3 (10 oz.) pkgs. frozen Brussels sprouts

2 slices bacon, diced

2 1/2 c. chicken broth

1 1/2 c. half & half

1 1/2 c. milk

2 cloves garlic, minced

1/2 tsp. oregano

1/3 c. rice, uncooked

Salt & pepper

1/2 c. grated mild or Longhorn cheddar

Directions

1.  Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat.  Roughly chop sprouts or cut in quarters.

2.  Fry bacon and garlic in a Dutch oven until bacon is crisp.  Add chicken broth, milk, half & half, rice, oregano, salt, and pepper.  Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.  

3.  Add Brussels sprouts and warm through.  Top with grated cheese to serve.

Enjoy!

This post is linked with Recipe Roundup hosted by Jam Hands, Countdown to 2012 - Best Soups & Stews of 2011 hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

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Lentil Chili

We tried out this chili a few weeks ago and it was such a hit that I made it again less than two weeks later. That's pretty good around here!  I love that it uses lentils, because they're so high in iron and are so nutritious.  I did add a can of black beans (rinsed and drained) the second time because Grant wanted the texture of bigger beans too, but it's really good without them.  It makes a pretty big batch, enough to feed our family for two dinners plus a little leftover.  Can't complain about that!  We like it served with shredded cheddar cheese and tortilla chips.  

Recipe:  from Raising Olives

1-1.5 lbs. ground turkey or beef (I use turkey)

1 onion, chopped

1 lb. dry lentils

10 c. water

1 t. cumin

1 t. chili powder

2 t. salt

2 c. salsa (I use medium)

1 (28 oz) can crushed tomatoes

Brown ground turkey with the onion; drain if necessary.  Add lentils and water.  Bring to a boil, then reduce heat and simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.  

Variations:  Omit the meat and double the amount of lentils for a vegetarian dish.  Serve over rice.  Top with cheese and/or sour cream. 

We tried out this chili a few weeks ago and it was such a hit that I made it again less than two weeks later. That's pretty good around here!  I love that it uses lentils, because they're so high in iron and are so nutritious.  I did add a can of black beans (rinsed and drained) the second time because Grant wanted the texture of bigger beans too, but it's really good without them.  It makes a pretty big batch, enough to feed our family for two dinners plus a little leftover.  Can't complain about that!  We like it served with shredded cheddar cheese and tortilla chips.  

Recipe:  from Raising Olives

1-1.5 lbs. ground turkey or beef (I use turkey)

1 onion, chopped

1 lb. dry lentils

10 c. water

1 t. cumin

1 t. chili powder

2 t. salt

2 c. salsa (I use medium)

1 (28 oz) can crushed tomatoes

Brown ground turkey with the onion; drain if necessary.  Add lentils and water.  Bring to a boil, then reduce heat and simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.  

Variations:  Omit the meat and double the amount of lentils for a vegetarian dish.  Serve over rice.  Top with cheese and/or sour cream. 

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Hearty Hamburger Soup

I just made this soup for the first time last night and was very, very pleased with it.  It's very simple, pretty quick to throw together, nutritious, frugal, and best of all, very tasty.  What more could you ask for?  This will definitely become one of the regulars in our house, especially in the cold months. 

Recipe: (from Taste of Home)

1 lb ground turkey or beef
4 c. water (more if needed to cover vegetables)
1 can (14-1/2 oz) diced tomatoes, undrained
3-4 medium carrots, sliced
3 medium potatoes, peeled if desired and cubed
1 medium onion, chopped
1/2 c. chopped celery
4 beef bouillon cubes
1-1/2 t. salt
1/4 t. pepper
1/2 t. oregano
1 cup cut fresh or frozen green beans

In a large dutch oven (or pot), cook ground turkey over medium heat until no longer pink; drain.  Add the next 10 ingredients; bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are getting tender.  Add green beans.  Cover and simmer 15 minutes longer or until the beans are tender.

I just made this soup for the first time last night and was very, very pleased with it.  It's very simple, pretty quick to throw together, nutritious, frugal, and best of all, very tasty.  What more could you ask for?  This will definitely become one of the regulars in our house, especially in the cold months. 

Recipe: (from Taste of Home)

1 lb ground turkey or beef
4 c. water (more if needed to cover vegetables)
1 can (14-1/2 oz) diced tomatoes, undrained
3-4 medium carrots, sliced
3 medium potatoes, peeled if desired and cubed
1 medium onion, chopped
1/2 c. chopped celery
4 beef bouillon cubes
1-1/2 t. salt
1/4 t. pepper
1/2 t. oregano
1 cup cut fresh or frozen green beans

In a large dutch oven (or pot), cook ground turkey over medium heat until no longer pink; drain.  Add the next 10 ingredients; bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are getting tender.  Add green beans.  Cover and simmer 15 minutes longer or until the beans are tender.

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