Slow-Cooker White Bean Chicken Chili Verde

Last weekend I shared a recipe (Slow-Cooker Santa Fe Chicken) from my newly acquired copy of The Skinnytaste Cookbook. This week I bring you another slow-cooker recipe from the same cookbook. It was was even better than last week's soup! I think I'm on a roll here! I love Gina Homolka's gorgeous cookbook, which is full of beautiful photographs of most of her recipes. The ingredients are items I would normally stock in my pantry, and the directions are uncomplicated and, so far, quick & easy. This is my kind of cookbook!

So here's the soup/chili. Doesn't it look delicious?! My house smelled so good when I came home from work. Even better, there wasn't much left to do other than grate a little bit of cheese, slice an avocado and crack open a Shiner. I made a simple cheese quesadilla to serve on the side, but a green salad would be good (and healthier), too.

Slow-Cooker White Bean Chicken Chili Verde

from The Skinnytaste Cookbook

1 tsp. olive oil
1 small onion, chopped
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 tsp. ground cumin
2 (15.5-oz.) cans Great Northern or navy beans, rinsed and drained
1 (7-oz.) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 tsp. kosher salt
1/4 cup finely chopped scallions or red onion, for garnish

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, and 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow-cooker and add the beans, green chiles, jalapeno, chicken broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove chicken from the broth, shred with 2 forks, and return to the slow-cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into soup bowls and top with the scallions.

Yield: 6 servings

My Notes:

I cheated. I had a 16 oz. jar of La Victoria Thick 'n Chunky Medium Salsa Verde in my pantry and after reviewing list of ingredients on the label, I knew it would be an easy substitution for the onion, cubanelle pepper, tomatillos, garlic, fire-roasted green chiles and jalapeno. It was definitely a time-saver to skip all that chopping and the soup turned out with just enough heat that I knew I hadn't compromised the recipe for our taste buds.

I skipped the additional cumin and kosher salt in the last step and didn't notice the lack of seasoning. 

As pictured, I topped my soup with sliced avocado, a few sprigs of cilantro, grated Colby-Jack cheese and a few tortilla chips. Light sour cream would also be a good addition.

According to the author, this freezes well. We wouldn't know. We had it for dinner and again for lunch the next day. There's very little left to freeze.

Recipe courtesy of The Skinnytaste Cookbook

Rustic Italian Gnocchi Soup

 

Rustic Italian Gnocchi Soup

from The Skinnytaste Cookbook

1/2 cup cold water
3 Tbsp. all-purpose flour

1/2 cup water for soup
14 oz. fresh sweet Italian chicken sausage, casings removed
4 1/2 cups Swanson 33% less sodium chicken broth
1 cup fat-free milk
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 garlic cloves, minced
Rind from Parmigiano-Reggiano (optional)
2 large roasted red bell peppers, jarred or homemade
1/2 tsp. freshly ground black pepper, plus more as needed
1 (16-oz.) package of gnocchi
3 cups baby spinach, chopped
2 Tbsp. chopped fresh basil
Freshly grated Parmigiano-Reggiano, for serving (optional)

In a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour.

Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.

Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.

Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.

Serves 8

My Notes:

I used Italian pork sausage and 2% milk. So much for skinnytaste. ;)

I cooked the sausage much longer, probably 10 minutes. Once it was cooked, I dumped it in a colander to drain off the fat (into a separate bowl) and then blotted the cooked meat with paper towels, before returning it to the soup pot.

I didn't use the Parmesan rind, although I'd like to try it next time.

I used jarred roasted bell peppers and need to remember to cut them into bite-sized pieces next time I make this soup.

Neither of us cared for the gnocchi. We decided, after removing the remaining gnocchi, to use potatoes (peeled, quartered and parboiled) for our leftovers. Much better!

I didn't bother chopping the spinach leaves.

I didn't have fresh basil, so I threw in a tablespoon of dried.

Next time around, I will use 2 stalks of celery and 2 carrots.

Recipe courtesy of The Skinnytaste Cookbook

Corn and Shrimp Chowder with Bacon

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp. all-purpose flour
3 cups whole milk
1 tsp. seafood seasoning
1/2 tsp. dried thyme leaves
1 lb. large peeled and deveined shrimp
coarse salt and ground pepper
crackers, for serving (optional)

Cut of tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.

In a large saucepan, cook bacon over medium-high until crisp and browned, 4-5 minutes. With a slotted spoon, transfer bacon to paper towels.

Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.

Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon. Serve crackers alongside, if desired.

Serves 4

489 calories per serving

Notes:

I didn't have fresh corn, so I used 4 cups frozen. I didn't have any seafood seasoning and I don't think it mattered. This is delicious, but I would like it to be a bit thicker. Next time I'll add a little mixture of cornstarch and water -- or reduce the amount of water added.

Original recipe from Martha Stewart's Everyday Food (In Season - July 2009 issue)

Cheeseburger Soup

Photo courtesy of Kristen Doyle

1/2 lb. ground beef
3/4 cup chopped white onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
5 Tbsp. unsalted butter, divided
2 cans low-sodium chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 tsp. salt and 1/2 tsp. black pepper
1/4 cup sour cream

In a 6-quart saucepan, brown beef; drain and set aside beef.

In the same saucepan, sautee onion, carrots, celery, basil and parsley in 2 Tbsp. butter until vegetables are tender (about 10 minutes).

Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small pan, melt remaining 3 Tbsp. of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes.

Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat; stir in sour cream.

Makes 8 servings

Notes:

I discovered this amazing soup on Dine & Dish. I should be upset with Kristen for introducing me to this heart attack-in-a-bowl recipe, but decided it isn't any worse for me than half the recipes on my blog! I'll just have to try to limit the frequency of making this delicious soup to no more than once a month. Yummmm-O!!!

Navy Bean and Ham Soup

1 lb. dried navy beans
6 cups water
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt (optional)
1/2 tsp. ground white pepper
1 cup diced smoked ham
2 bouillon cubes (chicken-flavored)
1 Tbsp. chopped chives

The night before, place the dried beans in a large pot. Cover with water and soak overnight.

The following morning, drain the water and place the beans in a 4-quart crock pot. (Or, simply use 3-4 cans of navy beans.)

Add 6 cups of water and the remaining ingredients to the crock pot. Stir well and cover.

Cook on low setting for 8-10 hours (or high setting for 5-7 hours).

Yield: 6-8 servings

Notes:

I've always made this with canned beans. I like to throw in a ham bone and usually use the meat from a honey-baked spiral ham.

Warning: Do not feed the leftovers to your dog! ;)

Rocky Mountain Potato Chowder

1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste

In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.

Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.

Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.

Add carrots, cooking 5 minutes more.

Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.

Add turkey/chicken and reserved onion tops.

Mix milk with cornstarch and add to soup.

Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.

Season with salt and pepper. Top with bacon pieces right before serving.

Makes 2 1/2 quarts; 6 servings

Notes:

The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.

Mediterranean White Bean Soup

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health

Meatball Soup

1 beaten egg
1/2 cup soft bread crumbs
2 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. flat-leaf (Italian) parsley, finely chopped
1 Tbsp. onion, finely chopped
1/4 tsp. garlic salt
1/2 lb. ground beef
1 15-ounce can garbanzo beans, rinsed and drained
1 14.5-ounce can beef broth
1 14.5-ounce can Italian-style stewed tomatoes
1 1/2 cups water
1 cup fresh mushrooms, sliced
1 tsp. Italian seasoning, crushed
1/4 cup tripolini (tiny bow ties) or ditalini (tiny thimbles)
3 cups fresh spinach, torn

Combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper in a medium mixing bowl. Add ground beef; mix well. Shape meat mixture into 36 balls.

Cook meatballs in a large skillet over medium high heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.

Stir together garbanzo beans, beef broth, undrained tomatoes, 1 1/2 cups water, mushrooms, and Italian seasoning in a large saucepan. Bring to a boil. Add pasta; return to a boil. Reduce heat, cover, and simmer for 10 to 12 minutes or until pasta is tender.

Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings

Notes:

I used regular dry bread crumbs (not soft). I wound up with only two dozen meatballs, so next time I need to make them a bit smaller! I substituted one can of navy beans for the garbanzo beans. Next time, I think I'll use fresh diced tomatoes with a few dashes of basil and oregano. I don't care for the large chunky canned tomatoes. I also think two carrots, finely chopped, would be a nice addition. This was a delicious and hearty soup. Quite easy, too!

Adapted from Simply Perfect Pasta magazine (1995)

Classic Clam Chowder

2 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 Tbsp. unsalted butter
2/3 cup diced white onions
2/3 cup diced celery
1/2 cup all-purpose flour
4 (6.5-ounce) cans chopped clams, juice and clams reserved separately*
2 (8-ounce) bottles clam juice
1-ounce piece salt pork
1 cup light cream
1/2 tsp. salt

*Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice

Place potatoes in large stockpot and add water to cover; bring to boil. Reduce heat to simmer; cover and cook 10 minutes until tender (don't over-cook), then drain in a colander and set potatoes aside.

In another large pot, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 4 minutes. Stir in flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove pot from heat.

In the same pot used for the potatoes, mix the clam juice reserved from the drained clams, the bottled clam juice, and the salt pork. Bring to a boil. Reduce heat and simmer for 1 minute. Gradually whisk the hot clam juice (using a ladle to transfer liquid) into the flour-and-vegetable mixture until smooth. Return this pot of liquid and flour/vegetables to medium-high heat. Add the potatoes, cream, and salt; bring to boil, stirring often. Stir in clams and just heat through, about 1 minute.

Servings: 6

Notes:

This is probably the best clam chowder recipe I've ever tried. My husband agrees wholeheartedly.

I didn't have any salt pork, so I used a few pieces of diced up bacon. I fried the bacon in the pot before adding the clam juice (draining off the fat, of course). I didn't have light cream on hand, so I used heavy whipping cream. That's probably why this was so darned good!

Adapted from the Chatham Bars Inn in Chatham, Massachusetts (referenced in Oprah's Magazine July 2001)

Turkey Soup

10 cups turkey stock
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 Tbsp. olive oil
1 Tbsp. butter
Turkey meat, chopped
1/4 cup parsley, chopped
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. sage
4 oz. egg noodles
salt & pepper to taste

Bring stock to boil, taste for strength - if weak, boil down.

In large frying pan, sauté onion, celery and carrots in oil and butter until just tender.

While vegetables are cooking, add remaining ingredients to stock. When noodles are done, add vegetables and serve immediately.

Notes: I substituted cooked rice for the egg noodles. Delicious!

Recipe adapted from Susan Branch's Vineyard Seasons

Turkey Stock

1 turkey carcass (recipe based on a 22 lb. bird)
2 carrots
1 onion
2 stalks celery
Handful of parsley
A few peppercorns
1-2 bay leaves
Water

Pick all the meat off the carcass and reserve. Put the carcass in a big pot and add carrots, onion, celery, and parsley - all unpeeled, but washed and coarsely chopped.

Add peppercorns and bay leaves. Add water to cover.

Bring to boil, then cover and simmer 6-10 hours.

Strain, refrigerate overnight, uncovered.

Remove fat from top of stock.

Recipe from Susan Branch's Vineyard Seasons

Gulf Shrimp Stew

4-6 strips of bacon
4-6 links of Sweet Italian sausage, cut into large chunks (or Polish Keilbasa)
1 Tbsp. extra-virgin olive oil
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
2 Tbsps. all-purpose flour
4 cups chopped Roma or plum tomatoes (about 1 ½ pounds) or drained and chopped canned tomatoes
2 cups chicken broth (low-sodium)
1-2 bay leaves
1/8-1/4 tsp. cayenne
1/4 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1 ½ - 2 lbs. large shrimp, peeled and deveined
Salt and freshly ground black pepper
Chopped fresh parsley and green scallions, for garnish
Cooked white rice, for serving

Cook the bacon in large skillet over medium heat until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Pour off all but 1 Tablespoon of bacon fat from the skillet.

Cook cut up Italian Sausage/Polish Keilbasa in same pan. Drain on paper towels and pour off all fat except 1 Tablespoon.

Add the olive oil to the skillet and return to medium heat. Add the onion, celery, and garlic and cook, stirring often, until the onion is translucent, about 6 minutes. Sprinkle with the flour and stir well. Add the tomatoes, broth, bay leaves, cayenne, ground pepper, Worcestershire and thyme.

Bring to boil over high heat. Reduce the heat to medium-low. Simmer, partially covered, until nicely thickened, about 25 minutes. (If it’s too soupy, uncover and allow it to cook a few minutes longer to reduce).

Stir in shrimp and increase the heat to high. Cook, stirring often, until the shrimp are firm, 3-5 minutes. Add sausage and crumble the reserved bacon, adding to the mixture.

Season to taste with salt and pepper. Sprinkle with parsley and green onions.

Serve hot over rice. Crunchy French bread and butter on the side. YUM!

Notes:

I cook the entire recipe (bacon and sausage, as well) in a large Dutch oven.

Don't chop the celery too small or it won't stay crisp. I only use 1 stalk. 3 seems a bit much.

The original recipe was a bit bland, so I added the cayenne pepper to the list of ingredients. Much better! The amount can certainly be increased. I only use 1/8 of teaspoon since we don't like our food too spicy.

Recipe adapted from Art Smith's Back to the Table: The Reunion of Food and Family cookbook.

Pasta e Fagioli al Tenore

1 lb. sweet Italian sausage
1/4 lb. bacon or pancetta, chopped
1 lb. ground beef
1 onion, chopped fine
2 stalks celery, diced
2 cloves garlic, chopped very fine
4 cups chicken broth
1 (8 oz.) can tomato sauce (low sodium)
2 (19 oz.) cans cannellini beans, well drained, divided
1 (15 oz.) can red kidney beans, well drained
1 (14. oz.) can tomatoes, seeded and chopped, liquid drained
1/2 tsp. white pepper
1 tsp. dried ground thyme
1 tsp. dried rosemary
2 tsps. dried basil
1 1/2 cups (12 oz.) ditalini or other tubular pasta
1 cup cooked orzo
1 carrot, shredded
Parmigiano and chopped basil for garnish

Place a large, heavy soup pot over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.

Remove sausages to a plate and allow to cool. Once cool enough to handle, chop into pieces and grind in a food processor.

Brown ground beef in the same pot as was used for the sausage. Drain fat and set meat aside.

Fry bacon/pancetta in the pot, cooking until browned but not crisp. The pancetta may need a little olive oil to keep it from sticking/burning. Drain on paper towels and return to pot along with the sausage and ground beef. Cook on medium heat for about 15 minutes.

Add the onions, celery, and garlic to the meat mixture. Cook 5 minutes, stirring frequently.

Add the chicken broth and simmer for about 10 minutes.

Meanwhile, in a food processor, blend tomato sauce and 1 cup cannellini beans until smooth. Pour the mixture into the pot and add remaining cannellini beans, kidney beans, canned tomatoes, and herbs. Simmer for 5 minutes.

Add the ditalini pasta and simmer, uncovered, for 20 minutes.

Add the cooked orzo and shredded carrot; simmer for an additional 10 minutes or so.

Add more water or broth if necessary to produce a soupier consistency.

Serve with grated Parmigiano and chopped basil.

Yield: 8 servings

Notes: The original recipe calls for 2 onions, but that seemed like a bit too much for my taste, so I only use 1. Great Northern or Navy beans may be substituted for the Cannellini. I don't care to grind the sausage too finely. I prefer it a bit chunky.

This is delicious with crusty hot bread and a Caesar salad on the side.

Adapted from Food Network, Calling All Cooks - Michael J. Begley

Linda Thomas' White Chili

7 oz. chopped green chilies
1 med. onion, diced
1 Tbsp. butter
3 cans chicken broth
3 cans of Great Northern beans (undrained)
3 tsp. oregano
2-3 tsp. chili powder
3 tsp. cumin
4 cups cooked, diced chicken (3-4 chicken breasts, roasted as directed here)
1 cup sour cream
1 cup Monterey Jack cheese, grated

In a large Dutch oven, sauté green chilies and onion in melted butter.

Set aside 1/2 of the chicken broth; add remaining broth, spices, chicken, and beans to green chilies & onions in Dutch oven. Simmer for half an hour.

Mix reserved chicken broth with sour cream; add to soup, stirring until well-incorporated; add grated cheese and cook another half hour.

Serve with crusty bread.

Taco Soup

1 can pinto beans
1 can navy beans
1 can kidney beans
1 can black beans (drain and rinse)
1 can corn (optional)
1 can diced tomatoes
1 can Rotel tomatoes & chilies (Rotel is brand name)
1 envelope of dry taco seasoning mix
1 envelope dry Ranch dressing mix
1 lb. ground beef

Brown ground beef. Drain fat.

Put beef and all other ingredients in crock pot. Remember, only drain and rinse the black beans.

Cook on low for as long as you need.

Serve with grated cheese, diced onions, sour cream and crackers or Fritos.

NOTES:

I made this in a big pot instead of a crockpot. Simmered on lowest heat (with the lid on) for about an hour and it was delicious.

This is a very hearty soup, almost like chili. It's not at all spicy (I use the mild taco seasoning mix), so you might prefer to add some seasonings (red pepper or chili powder) or hot sauce.

Chicken & Dumplings

3-4 chicken breast halves (with bones and skin)
1 onion, peeled and quartered
celery tops
salt & pepper to taste
2-3 carrots, peeled and diced
4 potatoes, peeled and quartered
2 cans cream of chicken soup (not the healthy, low-fat brand!)
1 and 2/3 cups Bisquick (not the reduced fat brand)
2/3 cup 2% milk

In a large Dutch oven, add water to cover chicken, onion and celery. Add salt and pepper and bring to boil. Continue to cook chicken over moderate heat, uncovered, until cooked.
Pour entire contents of pot through a colander, into another large pot.
Allow chicken to cool; remove skin and bones and discard along with the onion and celery.
Cut chicken into bite-size pieces.
Boil carrots and potatoes in broth until tender.
Mix the cream of chicken soup with some of the broth in a separate bowl.
Add soup mixture back to the pot and add the chicken to the soup.

In a separate bowl, mix the Bisquick and milk until soft dough forms.
Bring soup to boil.
Drop dumpling batter by the spoonful into the soup.
Reduce heat and cook, uncovered, for 15 minutes.
Place cover on pot and continue cooking for another 15 minutes.

Notes:

I like to let the chicken/onions/celery simmer for at least an hour, if not longer.

I never measure how much water to use. If the final pot of soup looks too thick and rich with the 2 cans of cream of chicken, simply add a little more water until it's to the consistency you prefer. Some people like this as a thick stew and others may prefer it to have a thinner broth.

Defrosted petite peas are a nice addition. I try to occasionally sneak them in!

I got this recipe from my cousin, Karen Kirschenbauer. I had never had Chicken & Dumplings and not only was it delicious, but quite easy to prepare. It's best served with warm, crusty bread (dripping with real butter).

Portuguese Potato Kale Soup

1 Tbsp. olive oil
3/4 cup diced leek, white and light green part
3/4 cup diced onion
1/4 diced celery
5 cups chicken broth
4 russet potatoes, peeled, cut into sixths
1 smoked ham hock
1 1/2 cups chopped kale
2 oz.Linguica sausage, diced (about 1/2 link)
1/2 bay leaf
Salt, as needed
Freshly ground black pepper, as needed

Heat oil in a soup pot over medium heat.
Add the leak, onion and celery.
Cook, stirring occasionally, until onion is translucent, 4-6 minutes.
Add the broth, potatoes and ham hock.
Bring to a simmer and cook until the meat and vegetables are very tender, about 40 minutes.
Meanwhile, bring a large pot of salted water to a rolling boil.
Use a paring knife to cut away the tough stems from the kale and discard them.
Blanch the kale in the boiling water until it wilts, about 3 minutes.
Drain kale, run it under cold water to stop cooking process and drain again.
Slice kale into thin strands.

Remove the ham hock from the soup base and set aside.
Puree the soup base (I love to use this handy little gadget from Braun),













return it to the pot (this isn't necessary if you've used the above gadget) and bring to a simmer.
When the ham hock is cool enough to handle, remove the meat from the bone and cut into small dice.
Add the diced ham, kale, sausage and bay leaf to the soup base.
Season to taste with salt and pepper and simmer 15-20 minutes longer.
Serve in heated bowls.

Note: I couldn't find any kale, so I left it out. I couldn't find the Linguica sausage, so I used Sweet Italian Sausage instead. I used 4 links, cut into bite-size pieces, browned separately in a small saute pan and drained on paper towels.

Delicious!

Servings: 4

Recipe from One Dish Meals by The Culinary Institute of America

Southwestern Chicken Soup

QUICK & EASY

1 12-ounce jar La Victoria salsa verde

3 cups cooked chicken, diced or shredded

1 15-ounce can Cannellini or Great Northern beans, drained (or Black Beans, drained & rinsed)

3-4 cups chicken broth, depending on how soupy you like it

1 teaspoon ground cumin

Toppings

2 green onions, chopped

Tortilla chips

Shredded Monterey Jack or Cheddar cheese

Diced avocado

Cilantro


Empty salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin.

Bring to boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.

Serve and top each bowl with a sprinkling of onions, tortilla chips, cheese, avocado and cilantro (any or all of these).