Chipotle Turkey Sweet Potato Chili

Wasn't quite sure how my husband and kids would like this one, but they gobbled it up! Super healthy and delicious and we didn't even have leftovers! Winning! Thanks, Real Food Dieticians!

INGREDIENTS

• 1 Tbsp. cooking fat of choice such as avocado oil or olive oil
• 1 lb. lean ground turkey
• 1 cup diced yellow onion (about ½ large)
• 3 garlic cloves, minced
• 28-ounces fire-roasted canned diced tomatoes (may sub regular canned diced tomatoes)
• 1 medium or large sweet potato, peeled and cut into small cubes
• 2 cups chicken broth
• 2 tsp. chili powder 
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 – ½ tsp. chipotle powder (may sub smoked paprika) 
• Salt and pepper to taste
• Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges

INSTRUCTIONS

Stove top Directions

1. Heat oil in a medium or large pot set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
5. Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

SLOW COOKER DIRECTIONS

1. Heat oil in a medium saucepan set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Transfer meat to the slow cooker. Add remaining ingredients; tomatoes through chipotle chili.
5. Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
6. Serve with optional toppings, if desired. 

Crockpot Cheeseburger Soup

 This is such a good dinner for these chilly nights and especially when you're busy and need to have a crockpot meal! Full of goodness and veggies-I substituted the celery with broccoli because it's what I had. This would be a great way to throw in leftovers! Thanks, Life in the Lofthouse for this recipe!

Ingredients

4 small russet potatoes peeled and diced

1 small white or yellow onion chopped

1 cup shredded carrots

1/2 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

1 pound lean ground beef (I used ground sausage to add more flavor)

3 Tablespoons butter

2 Tablespoons all-purpose flour

2 cups milk I use 2%

1/2 teaspoon salt

1/2 teaspoon black pepper

1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.

Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.

Serve and enjoy!

Notes: Cook Time: 6 to 8 hours (because all crock pots heat differently)

Homemade Chicken Soup Pressure Canning

 

This was my first experience using a pressure canner and it was a success! Thanks to Canning Crafts for the detailed recipe and directions!

You must use a pressure canner for this recipe. You

cannot use a boiling water canner or a pressure cooker.

Please follow the canning instructions carefully and do

not add additional ingredients or alter the recipe for

safety reasons. Your creative flavor touches can be

added after opening your jars upon serving.

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove

canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool

completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy water. Apply CanningCrafts’ canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately and contents eaten within a week.

Pressure Canning Chicken Soup

This one is from Canning Crafts. It was my first time using a pressure canner! This soup was full of flavor and turned out delicious! 

Makes about 8 pint jars or 4 quart jars

• 16 cups chicken stock (store bought or homemade)

• 3 cups cooked chicken cut into small, uniform pieces

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 cup diced onion

• 2 bay leaves

• 1 tablespoon dried basil

• Salt and white pepper to taste

• 3 chicken bouillon cubes (optional)

1. Prepare weighted gauge pressure canner, jars and lids according to manufacturer’s instructions.

2. In a large stainless steel saucepan, combine chicken stock, chicken, celery, carrots, onions, bay leaves, and dried basil. Bring to a boil over medium heat. Reduce heat and boil gently for 30 minutes. Season with salt and pepper to taste. Add bouillon cubes if using. Remove bay leaves.

3. Ladle hot soup into hot jars, leave 1-inch headspace. Tamp the mixture down using an air bubble remover tool or wooden skewer and add additional broth if necessary to maintain the 1-inch of headspace. Wipe jar rims with a moistened towel and screw on lids to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes, quart jars for 90 minutes. Carefully monitor your dial the entire time. If the reading dips below 10 pounds you must get your reading back up to 10 pounds and start your timer to zero again.

5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars onto a towel placed on your counter. Allow jars to cool completely undisturbed. 

6. After 24 hours, check lids for seal. Remove screw bands and check seals.  Wash jars with warm, soapy

water. Apply canning labels and date. 

7. To serve, heat soup with your favorite add-ins (cooked rice, cooked pasta, dumplings, orzo, etc.) for a

heartier meal.

NOTE: Jars are shelf-stable for up to one year. Jars that have not sealed should be refrigerated immediately

and contents eaten within a week.

Panera's Potato Soup

I found this recipe on food.com and had to try it! I had a ton of potatoes to eat up and we suddenly are having cold weather, so it sounded perfect. I gotta be honest though; I did change a lot of this recipe, so click the link for the original or follow my version below. You'll be happy, I promise! 

8 cups chicken broth

10 cups peeled, cubed potatoes

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. red pepper flakes

8 oz. cream cheese

Cheddar Cheese, optional

Cooked bacon, crumbled, optional

Sour cream, optional

Green onions, diced, optional

Directions:

Combine broth, potatoes, and spices in a pot. 

Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening.

Reduce to low heat and add cream cheese. Heat, stirring frequently, until cheese melts.

We topped ours with a dollop of sour cream, shredded cheddar cheese, crumbled bacon. You could also add green onions. Serve with salad and French bread and you've got yourself the perfect winter meal!

Healthy Zuppa Toscana (Whole30, Paleo, Dairy-Free)

I am pretty positive I like this version over the regular one! My whole family devoured this on a cool evening! Make this asap-you won't regret it! Recipe and photo from 40Aprons. (I do not make my own sausage, by the way. Just used store-bought. Keepin it real, folks! )

 Prep Time 5 minutes
 Cook Time 45 minutes
 Total Time 50 minutes
 Servings 6
 Calories 394 kcal

Ingredients for soup (not the sausage):

4 slices Whole30-compliant bacon cut into about 1/2" pieces
1 pound Italian sausage made from below recipe or storebought
1/2 teaspoons crushed red pepper flakes
4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
1 medium white or yellow onion diced
2 tablespoons garlic minced, about 4 cloves
4 cups chicken stock
1/2 bunch kale stems removed and leaves chopped, 4 cups
1 can coconut milk
Salt and pepper to taste

Homemade Whole30 Italian Sausage:

1 pound ground pork
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed (optional)
pinch dried oregano
pinch dried thyme

Instructions:
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.

In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.

Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Lasagna Soup

This soup was amazing! Super easy, one-pot wonder haha! Photo and recipe from Derafa. 

Ingredients:
2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced*
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz) or a package of other noodles (I used Penne)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish

Instructions:

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste. 
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare lasagna noodles according to directions listed on package.
6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****. 
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Pioneer Woman's 7-Can Soup

  

This has been the perfect soup to throw in on busy soccer nights this fall! Recipe and picture from the always-lovely, Pioneer Woman!

 INGREDIENTS

• 1 can Meat-only Chili
• 1 can 15-ounce Kidney Beans
• 1 can (15 Ounce) Pinto Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can 15-ounce Diced Tomatoes
• 1 can (15-ounce) Corn (I Used Fiesta Variety)
• 1 can (10 Ounce) Rotel
• Salt And Pepper, to taste
• 8 ounces, weight Velveeta, Cubed (I use shredded cheddar)

Instructions

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Turkey Corn Chowder

 

Recipe and picture from Six Sister's Stuff. This was the best way to use up our leftover Thanksgiving turkey and tasted delicious!!

Ingredients

• 4 potatoes, diced
• 1 medium onion, diced
• 2 tablespoons butter
• 2 cloves garlic, diced
• 1 (4 oz) can diced green chilis
• 2 cups half-and-half (fat-free is fine or you can use milk, but it won't be as creamy)
• 1 (14 oz) can chicken broth
• 1 (10.75 oz) can cream of chicken soup (I used reduced fat)

• 1 (15 oz) can corn, undrained
• 3-4 cups turkey, cooked and cut into bite-sized pieces
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

Instructions

1. Place diced potatoes in a large stockpot . Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.
2. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
3. Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
4. Serve topped with shredded cheddar cheese.

Cheeseburger Soup

This is one of our new favorites! Thanks to The Recipe Critic for this recipe! (I tweaked it just a little by omitting the onions)!

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

20 Minute Broccoli Cheddar Soup

I adapted this recipe from Spend With Pennies. I liked the addition of red potatoes to bulk up the soup and feed my big family. It was really yummy and perfect for this snowy day!

• 1 tablespoon butter
• 5 red potatoes, diced (unpeeled)
• 1 small onion, diced
• 1 cup diced carrots
• 3 cups fresh broccoli
• 4 cups chicken broth
• ½ teaspoon each thyme and garlic powder
• salt & pepper to taste (I added 1tsp of each)
• 2 tablespoons flour
• 1½ cups light cream
• 1 cup sharp cheddar cheese
• ⅓ cup fresh parmesan cheese

1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, potatoes, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
2. Remove 1 cup of soup and set aside. Using an immersion blender, blend remaining vegetables and broth.
3. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
4. Remove from heat, stir in cheeses & reserved soup and serve immediately. You could also crumble some bacon over the top, too. :)

Sausage Tortellini Soup

This recipe was adapted from Party In My Kitchen and is a keeper! Great filling soup for this fall/winter season!

Ingredients:
3 cups cooked Italian sausage
3 cups uncooked tortellini
4 cups water
16 oz. half & half (or milk)
3 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
Fresh veggies--mushrooms, diced red peppers, broccoli florets, etc (optional)

Parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated Parmesan cheese and kale before serving.

Slow Cooker Turkey Pumpkin Chili

I love this recipe from Queen Bee. So yummy for fall!

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

One Pot Chili Mac and Cheese

This one comes from Damn Delicious an it was so easy to throw together and everyone loved it!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces uncooked elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.

Crockpot Beef Vegetable Soup

Recipe & photo from New Leaf Wellness. Such a hearty meal, perfect for fall or winter nights!

Ingredients:
8 medium sized carrots (1 lb), peeled and sliced
2 medium sized zucchinis, chopped
1 medium yellow onion, chopped (about 1 cup)
1 can (15 oz) cannelini beans (white kidney beans)
24 oz of your favorite pasta sauce
1 lb. lean ground beef
4 cups chicken broth--needed ON COOKING DAY

*Throw everything into the crockpot (or a gallon ziploc bag if freezing for later). Cook on low 6-8 hours or until carrots are tender and beef is cooked through.

Broccoli Cheese Soup

Combine in a large pot and bring to a boil:

1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
1 cup fresh broccoli, cut in small pieces
2 cups chicken broth

Bring to a boil and simmer for 15 minutes or until vegetables are tender.

Combine in a bowl:

2 cups milk
1/4 c. flour
1/2 tsp paprika
1/2 tsp salt

Add the milk mixture to the vegetable mixture and cook until thick and bubbly.

Add to the pot:

4 oz. Velveeta cheese
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese

Stir until cheese is melted, but don't boil. Freeze in large gallon bag. On serving day, heat until warm but don't boil.

Kelli's White Chicken Chili

This is one of the very best soups I've ever had! My amazing friend makes it and everyone loves it!

4 cooked chicken breasts
1 stick (1/2 cup) butter, melted
1 can cream of chicken soup
1 can chicken broth
2 cans Great Northern beans, rinsed and drained
3 cans of sweet corn, drained
1 can Rotel with green chilies
1 cube chicken bouillon
1 lb. Velveeta cheese, cubed
1 package McCormick White Chicken Chili Mix
1 tsp. minced garlic
Sour Cream

*Cook chicken. While the chicken is cooking, mix seasonings, garlic, and melted butter in a skillet to merry the flavors.
*In a big pot combine all other ingredients except Velveeta and sour cream. Then add chicken mixture to pot. After it gets hot add cubed Velveeta and let melt. Add sour cream, to taste. Serve with hot Tostitos and/or Fritos chips.

**This freezes great, just cool it and put in a gallon-sized Ziploc bag. Lay flat to freeze.

"Keep Well" Chicken Soup

Another wonderful recipe from this month's freezer exchange. This is a great recipe to have on hand for this upcoming flu season!

Ingredients:

• 1 Tablespoon olive oil
• 1 cup diced onions  (I left these out and added some dried onions)
• 1 cup diced carrots
• 0.75 cup diced celery
• 4 teaspoons minced garlic
• 8 cups chicken broth (I used 1/2 homemade and 1/2 store-bought)
• 2.5 cups cooked, shredded chicken (I got Chase to smoke a couple of chickens for this)
• 3 cups chopped kale, stems removed-optional (I left this out)
• salt and pepper to taste
• 5 Tablespoons fresh, chopped rosemary (I used a few shakes of dried)
  
• 3 Tablespoons fresh, chopped parsley
• 3 Tablespoons fresh, chopped thyme (few shakes of dried)
• 2 cups small, dry pasta 

Directions: 

In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery and saute about 5 minutes until softened. Add garlic and cook stirring 1-2 more minutes until fragrant. Add chicken broth, chicken, and kale. Increase heat and bring to a boil. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender. Meanwhile, cook pasta according to package instructions and drain. Stir in salt, pepper, rosemary, parsley, thyme, and cooked pasta.

Freezing Directions:

In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery and saute about 5 minutes until softened. Add garlic and cook stirring 1-2 more minutes until fragrant. Add chicken broth, chicken, and kale. Increase heat and bring to a boil. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender. Meanwhile, cook pasta according to package instructions and drain. Stir in salt, pepper, rosemary, parsley, and thyme. Cool soup and drained pasta. Do not combine. Divide soup among gallon freezer bags, label and lay flat to freeze. Divide pasta among quart freezer bags, label and freeze with soup bags. TO SERVE: Thaw. Combine and reheat soup and pasta.

Chicken Noodle Soup

This came from my good friend, Traci, who credits her friend, Camille. :) Either way, an amazing recipe! Great for those sick days!

1 lb of chicken

4 cans of chicken broth (Low salt from Swanson is the best)

1 bag of frozen carrots, diced

4 large celery stalk, diced

16 oz bag of (mothers brand) frozen noodles

1 tsp. salt

1 tsp. pepper

garlic salt

*Take thawed chicken and boil for 7 minutes (does not need to be cooked all the way). Dice partially cooked chicken to small cubes.

*Put all ingredients in a large pot and heat until they come to a rolling boil, then simmer for about 40 minutes.

Chicken Enchilada Soup

My friend was raving about this recipe on her blog, so I had to share it with you! She swears that it is super easy and delicious so give it a try! I'm going to make this for dinner because here in Utah it's freezing and rainy today--perfect circumstances for soup. The recipe and picture are from Real Mom Kitchen.

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3-1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.