Crockpot Creamy Chicken Stew

https://thecozycook.com/crock-pot-creamy-chicken-stew/

2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, cut in half
¾ cup green beans
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)

Directions:

Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 40 seconds in the microwave.
Pour on top of the chicken.
Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)

Panera Bread's Broccoli Cheese Soup

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 1/2-3 cups broccoli florets, chopped small
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Directions

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Panera Bread's Chicken & Wild Rice Soup

Ingredients

• ½ cup finely diced carrots
• ½ cup finely diced celery
• 1 medium onion finely diced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 32 ounces chicken stock
• 2 cups water
• 2 cups milk, divided
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 large chicken breasts, cooked and shredded or finely diced
• ½ cup all-purpose flour
• 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• salt and pepper, to taste
• scallions, for garnish

See a 30 Minute Chicken Parm Recipe

Instructions

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
2. Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
3. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
4. Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
5. Allow the soup to simmer over medium heat for about 15 minutes.
6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
7. Pour this into the soup mixture and whisk until combined and no lumps remain.
8. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
9. Add salt and pepper to taste.
10. Garnish with fresh scallions and serve hot. Enjoy!

Smoked Sausage & Beer Cheese Soup

I didn't use beer. I just used chicken broth instead. If you have gingerale you could substitute that. My family all loved this so much.

Ingredients

• 1 lb smoked sausage
• 2 Tbsp unsalted butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cups chicken broth
• 6 russet potatoes, peeled and cut in 1” cubes (about 5 cups)
• 1½ lbs Velveeta, cut into ½” cubes
• 1 cup whole milk
• 1 cup heavy cream
• ½ cup beer
• 1/4 tsp black pepper

Instructions

Dice sausage, onions and celery. Melt butter in a large Pot (I use my dutch oven) and saute onions, celery and sausage for 5 minutes over medium high heat. Add Chicken Broth and Potatoes. Bring to a boil. Reduce heat to medium then cook for 12 minutes. Mash Potatoes slightly with a Potato Masher. Add Milk, Cream, Beer, Velveeta and Black Pepper. Continue cooking for about 10 minutes, stirring occasionally, until the Velveeta is completely melted and soup is heated through and potatoes are tender to your liking. Garnish with Parsley and enjoy!

http://www.auntbeesrecipes.com/2013/12/smoked-sausage-cheesy-potato-soup.html

Clam Chowder

This was super yummy! I didn't add the bottle of clam juice, I just left the juice in the clams and that's it. I don't like it to be too fishy tasting. I didn't tell anyone in my house what we were eating and pretty much everyone, except my husband, doesn't like clam chowder. I even tricked all the kids and my picky bro in law, and they loved it!

https://reluctantentertainer.com/best-clam-chowder/

Ingredients:

• 8-10 bacon strips, divided
• 2 Tbsp. butter
• 2 celery ribs, chopped
• 1 leek, finely chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chicken or vegetable)
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions, for garnish

Directions:

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1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.

Beef Tomato Pasta Soup

This was really yummy. We all enjoyed it.

1 lb. ground beef
1 1/2 tsp kosher salt
1/2 c. each: onion, celery, carrot
28 oz. diced tomato
32 oz. beef stock
2 bay leaves
4 oz. small pasta (I used orzo)
parmesan cheese, to taste

Cook beef. Add onion, celery, carrot. Cook for 3-4 min. Add tomato, stock, bay leaves. Cover and cook on low in crockpot 1-1/2 hours or til tender. Add pasta, cooking according to package direction.
OR
Cook beef and veggies. Add everything to crockpot. Cook on low 8 hours. Cook pasta and add to soup.

Cheesy Vegetable Chowder

Ingredients

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
  Coupons
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)
• 
  

Directions

• In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
• Recipe source: Cooking Classy

Tuscan Sausage Soup

Ingredients:
2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth – stock
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)

Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.

Chicken Pot Pie Soup

For the Pastry Sticks

• 2 sheets frozen puff pastry, thawed per package instructions
• 1 egg, beaten

For the Soup

• 4 chicken breast halves, or 2 cups leftover cooked chicken
• ground pepper and salt - to taste
• 2 tablespoons cooking oil
• ⅓ cup butter
• ¼ cup all-purpose flour
• 1 quart (4 cups) heavy cream
• 4 teaspoons chicken base - or per the pkg instructions See Notes**
• 1 cup water (for dissolving the chicken base)
• 1 tablespoon minced garlic
• ½ small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch (about ¼ tsp) fresh grated nutmeg, optional

Instructions

1. Preheat oven to 350° F.
2. Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
3. Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
4. Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.
5. Then into the same large skillet, melt butter and saute the onions until they soften; about three minutes. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency
6. Serve with puff pastry sticks.

Notes

Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish.

Creamy White Bean & Bacon Soup

This is from tablefortwoblog.com

2 cups of dried cannellini beans
5 strips of bacon, cut into tiny pieces
1 med onion, diced
2 cloves garlic, minced
4 carrots, peeled & chopped
1 Tbsp fresh rosemary, chopped
4 c. chicken stock
1 Tbsp tomato paste
salt & pepper

Soak beans over night in water. Drain the next day. In lg stockpot, cook bacon til brown and crispy. Remove and let drain on paper towel.
Saute onion, garlic, and carrots til they start to get tender, about 5 min. Stir in rosemary. Gently pour in chicken stock and drained beans. Whisk tomato paste in until incorporated. Bring mixture to a boil, then cover and simmer gently for 45 min, stir occasionally. 

Panera Bread Broccoli Cheese Soup

This is from recipecritic.com.

Ingredients

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• ½ lb fresh broccoli (about 1 cup)
• 1 cup carrot, julienned
• ¼ teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste

Instructions

1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender... but I love the chunks!

Bean w/ Bacon Soup

I got this from tasteandtellblog.com. I loved this. We used to have soup nights at home growing up. We would each get to pick a can of soup and we would eat them all for dinner. I loved bean with bacon. This was way better than the canned crap.  

Ingredients

• 8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
• 1 cup diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 cans (15 oz each) Great Northern beans, drained and rinsed
• salt and pepper
• 1 can (8 oz) tomato sauce

Instructions

1. Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
2. To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
3. Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

Vegetable Beef Soup

I was asked to make a vegetable beef soup for a Relief Society activity. I have never made it before this. Of course, I never back down from a food challenge. :) I searched and searched and found this recipe. It was yummy! All of kids liked it too. Found this recipe on allrecipes.com


1 (3lb) beef chuck roast
1/2 c.barley
1 bay leaf
2 Tbsp oil
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
1 pkg frozen mixed veggies
4 c. water
4 cubes beef bouillon
1 Tbsp sugar
1/4 tsp pepper
1 (28 oz) can stewed tomatoes
salt, to taste

Mix everything in crockpot except barley and salt. Cook on low 8-10 hours. Add barley and salt during the last 20 min.

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

• 2 (14 oz) cans diced tomatoes, with juice
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 tsp dried oregano or 1 T fresh oregano
• 1 T dried basil or 1/4 cup fresh basil
• 4 cups chicken broth
• ½ bay leaf
• ½ cup flour
• 1 cup Parmesan cheese
• ½ cup butter
• 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
• 1 tsp salt
• ¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

White Chili

This recipe was given to me from a friend (Amber Law). She always won the chili cook off awards at church. I took it to our ward chili feed this year and there was nothing left.


4 cans white beans, rinsed & drained
1 med. onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 tsp tabasco
1 1/2 tsp chili powder
1 tsp cumin
1 small can green chilies
2-4 chicken breasts, cooked & cubed
1/2 c. flour
1 c. milk
1 1/2 c. monterey jack cheese
1/2 c. sour cream

Put beans, onion, garlic, broth, tabasco, seasonings, chilies, and chicken in a pan on the stove. Heat through. Take 1/2 c. broth and stir in 1/2 c. flour and make a paste. Stir paste into pot. Add remaining ingredients and heat through.

*Start with about 1/2 the milk and add more if needed. Depending upon the thickness you want.

Black Bean Soup w/ Rice

I found this recipe on Pintrest. I would not eat it as a soup. My husband served an LDS mission to Brasil. He loves his beans and rice. I think this recipe was really good and he liked it a lot! I did make changes to my recipe. I knew I wasn't serving it as a soup and didn't want it as watery. We served it over rice like they do in Brasil.

2 cans black beans, drained NOT rinsed
1 can chicken broth
1 1/2 c. water (I didn't add much water, just enough to thin it out to the desired thickness)
2 Tbsp oil
1 c. onion
2 cloves garlic
2 tsp chili powder
1/4 tsp cumin
cooked white rice

Mix everything together and cook in crockpot on low for 2-4 hours or until beans are tender. Serve over white rice.

Loaded Baked Potato Soup

The pic may end up in the middle of this post. It won't move for me how I want. They make this at Disneyland (I've never eaten it there before) but if it's really as good as this was it's amazing! We made it twice in a week cuz we loved it so much. I usually have to add more water/broth to cover the potatoes.

Ingredients

1. 1 pound bacon , roughly chopped
2. 1 medium yellow onion, diced
3. 1 large carrot, peeled and diced
4. 3/4 cup diced celery
5. 4 large russet potatoes, peeled and diced
6. 4 medium red potatoes, diced
7. 1/4 cup flour
8. 2 cups chicken or vegetable stock
9. Coarse salt and freshly ground pepper, to taste
10. 4 cups heavy cream

Instructions

1. In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish.
3. In bacon fat, cook onions, carrots, and celery until the onions are translucent.
4. Add potatoes and cook for 4 minutes, stirring occasionally.
5. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.
6. Add chicken stock and half of the bacon.
7. Season with salt and pepper.
8. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.
9. Mash some of the potatoes for thicker, creamier texture.
10. Add whipping cream and simmer for 5 minutes.
11. Adjust thickness by adding water or stock.
12. Soup should have a creamy consistency.
13. Season to taste, and garnish with toppings.

Creamy Tomato Tortellini Soup

 This was yummy! I hate canned tomato soup but this was delicious. We didn't have any left overs and it was a sad thing. Super easy to make too! I found the recipe here.

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini
½	cup Shredded Parmesan Cheese, for garnish

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese

Chicken Gnocchi Soup (Olive Garden Copycat)

I have made this twice and we LOVE it! The second time I made it I took it to a Relief Society activity and it was GONE before the night was over.

Chicken and Gnocchi Soup – Olive Garden Copycat Recipe

1 C chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 (14 ounce) can chicken broth
1 C celery, finely diced

2 garlic cloves, minced
1 1/2 C carrots, finely shredded
1 1/2 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many

   supermarkets or the boxed pasta section

Directions:

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

 

*I used 1/2 & 1/2 one time and another time I used 2 cups milk and 2 cups heavy cream. Both were yummy. 

Zuppa Toscana

This is a soup they serve at Olive Garden. It's my husbands 2nd love in life. ;)

1 lb. Italian Sausage
1/2 Tbsp red pepper flakes
1 large white onion, chopped
3 cloves garlic, minced
4 Tbsp crumbled bacon
8 c. chicken broth
2 c. water
1 c. half and half
2 large russet potatoes, sliced thin
3 c. kale, chopped
salt & pepper

In a large soup pot brown sausage with red pepper flakes. Drain any grease. Remove to a plate. Add onion, garlic, and bacon into pan. Saute, stirring frequently until onions are transparent. Add the broth and water to soup pot. Carefully pour in potatoes. Bring to a boil. Reduce heat to a simmer and let potatoes cook. Should only take about 10 min.
When potatoes are done add half and half and sausage. Cook until heated through. Add kale. Remove from heat and serve.