Creamy Chicken, Broccoli and Rice Soup

Creamy Chicken Broccoli and Rice Soup

Creamy soup overflowing with tender bites of chicken, fresh broccoli florets, white rice, cheddar and parmesan. It gets its creaminess from milk rather than heavy cream and doesn’t have a ton of cheese in it, just enough to add a touch of richness and flavor.

Broccoli au gratin Rice A Roni was one of my favorite foods growing up so it’s no surprise I come back to the broccoli-cheese-rice combination often. It’s a little boring but at the same time super comforting and most everyone likes it…. 

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Nacho Cheese Chicken Chowder

Spicy Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeño peppers and sharp cheddar cheese for a play on nachos.

This hearty, stick-to-your-ribs soup also has fire-roasted red peppers, garlic, onion and celery plus half & half to help make it extra thick and creamy.

This has a third of a cup of diced jalapeños in it making it fairly spicy. The heat level can vary from pepper to pepper, some will be hotter than others. Feel free to adjust the amount if you think it will be too spicy – or not spicy enough.

You can use fresh or jarred jalapeños. Look for the jarred ones by the pickles or in the Spanish section of your market. You can usually find the roasted red peppers there too. I like having them on hand at all times so I can use just a few as needed.

It’s fairly obvious that I look for any opportunity to scoop up my soup with tortilla chips! I love the combination, and lately I’m all about soups with a Tex-mex influence. They give you a double punch of cozy warmness, once from the steamy-hot soup and again, later, from the spicy pop of heat the peppers give it.

You can’t go wrong.

Nacho Cheese and Chicken Soup

Nacho Cheese Chicken Chowder

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving Size: makes 6 servings

Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeno peppers and sharp cheddar cheese for a play on nachos.

INGREDIENTS:

olive oil, for sauteing
2 stalks celery, diced
1 yellow onion, diced
1 fire-roasted red pepper (jarred), diced
4 cloves garlic, minced
1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
1/2 teaspoons dried thyme
coarse salt and fresh black pepper
1.25 pounds boneless chicken, cut into 1-inch pieces
4 cups low-sodium chicken broth
2 + 1/2 cups peeled and cubed russet potatoes
1 + 1/2 cups corn
2 tablespoons fresh chopped parsley
1 cup half & half
2 heaping cups shredded sharp white or yellow cheddar cheese
plain corn tortilla chips, for serving

INSTRUCTIONS:

  1. In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, onion, red pepper, garlic, jalapeños and thyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
  2. Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
  3. Add the vegetables back in with the broth, potatoes, corn and parsley. Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper. Bring to a simmer and cook 30 minutes.
  4. Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/nacho-cheese-chicken-chowder/

Slow Cooker Beef Goulash Soup

Beef Goulash Soup

Crockpot goulash soup with ground beef, peppers, potatoes, tomatoes, cabbage and oodles of sweet paprika permeating every single delicious bite.

Traditional Hungarian goulash is a stew typically made with tough cuts of beef that rely on the collagen from the meat as a thickener rather than flour or roux. It can be made with potatoes, carrots, peppers, soup pasta, rice, cabbage and even sauerkraut.

One thing is a constant and that’s the sweet paprika. Without it all you have is an everyday, run-of-the-mill stew. Or soup. The slow cooker works wonders on developing and bringing out the best in the paprika making it mellow and moreish. Caraway seeds are common too but if you don’t have them on hand you probably won’t miss them.

My soup version uses lean ground beef along with potatoes and savoy cabbage. They make a great threesome. The starchy potatoes slightly thicken the rusty colored broth and along with the finely shredded cabbage give the soup some body.

This might not be as rib-sticking as the more traditional, meatier versions but it will warm you, body and soul, just the same.

That’s a promise.

Goulash Soup

Slow Cooker Beef Goulash Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow Cooker Beef Goulash Soup

Crockpot goulash soup with ground beef, peppers, potatoes, tomatoes, cabbage and oodles of sweet paprika permeating every single delicious bite.

INGREDIENTS:

1 pound extra lean ground beef
olive oil, for sauteeing
1 large green bell pepper, diced
1 small yellow onion, diced
1/2 roasted red pepper, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
3 tablespoons sweet Hungarian paprika
1/2 teaspoon dried marjoram or thyme
1 teaspoon Worcestershire sauce
1 heaping teaspoon caraway seeds, lightly chopped
4 cups beef broth
1 can petite-diced tomatoes, with juices
2 cups diced potatoes
2 cups thinly shredded savoy cabbage
sour cream, for serving

INSTRUCTIONS:

  1. In a large skillet over medium heat brown the ground beef, breaking it apart as it cooks. Remove it to a 4 quart or larger crockpot.
  2. In the same skillet heat 2 - 3 tablespoons oil over medium heat and add the peppers, onion and garlic. Season well with salt and pepper. Cook, stirring often 5 minutes.
  3. Mix the paprika and marjoram into the vegetables, if the pan is dry add another tablespoon oil. Cook 2 - 3 minutes then add the Worcestershire sauce. Let it cook about 1 minute then remove to the pot.
  4. Add the caraway seeds, broth, tomatoes, potatoes and cabbage with about 1 teaspoon salt and 1/4 teaspoon black pepper.
  5. Cook on high about 5 hours or low 7 - 9 hours. Taste and season if needed before serving. Serve with a dollop of sour cream.

Notes:

Inspired by Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-beef-goulash-soup/

Smoked Cheddar Butternut Squash Soup

Cheddar Apple Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that’s been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

Are you thinking this is the perfect fall soup? It totally is. One that can hold it’s own right through winter. Plus it’s a cinch to make starting with sauteing onion and garlic then simmering it all together with the squash in chicken broth.

Once the squash is tender you puree it with apples until smooth and velvety, mix in the smoked cheddar and, if you like, depending on your mood, to give it a touch of richness, a little half & half. Totally optional.

This is for the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef. If you made a recipe using squash this week feel free to link up below.

Cheddar Butternut Squash Soup

Smoked Cheddar Butternut Squash Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Smoked Cheddar Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that's been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
coarse salt and fresh black pepper
6 cups cubed squash (from about a 2 pound squash)
5 cups low-sodium chicken broth
2 apples, diced (I used Gala)
1 heaping cup shredded smoked cheddar cheese, plus more for serving
1/3 cup half & half or heavy cream, optional
chopped chives or green onion, for serving

INSTRUCTIONS:

  1. Heat the oil over medium heat in a large saucepan. Add the onion, garlic, a few pinches of salt and pepper and cook 6 - 7 minutes, stirring often.
  2. Add the butternut squash and broth. Season well with salt and pepper. Bring to a simmer and cook 25 - 30 minutes, stirring often.
  3. Stir in the apples. Puree the soup with a stick blender or in batches in the blender holding the top down with a kitchen towel so it won't blow off from the steam.
  4. Return the soup to the saucepan over low heat and stir in the cheese and half & half. Bring back up to heat.
  5. Serve garnished with a sprinkling of cheese and chives.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/smoked-cheddar-butternut-squash-soup/

Classic Beef Stew with Baby Potatoes

Baby Potato Beef Stew

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It’s a classic stew like the one my Moms made my entire life. The very same one I would never eat. The picky eater in me would fish out the potatoes and maybe some of the carrots, depending on my mood, and leave the rest.

I didn’t know back then that it is one of the most comforting things in the world to eat, especially on a cold winter’s day or when you’ve indulged in too many rich foods and desserts and your body is craving a hot, nourishing yet simple meal.

The kind of meal that makes your house smell like a home and warms you from the inside out.

Now I know.

Baby New Potato Beef Stew

Classic Beef Stew with Baby Potatoes

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 6 servings

Classic Beef Stew with Baby Potatoes

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It's a classic stew like the one my Moms made my entire life.

INGREDIENTS:

olive oil, for sauteing
1 + 1/2 pounds round cubes for stew
coarse salt and fresh black pepper
1/2 cup all-purpose flour
1 tablespoon worcestershire sauce
1 large yellow onion, diced
4 cloves garlic, thinly sliced
4 large carrots, sliced into coins
3 stalks celery, sliced
1 teaspoon dried thyme
1 tablespoon fresh chopped parsley
1 bay leaf
1 sprig fresh rosemary
4 cups beef broth
1 + 1/2 pounds new red potatoes, sliced in half if large

INSTRUCTIONS:

  1. In a large Dutch oven or soup pot heat enough oil to coat the bottom of the pot over medium heat.
  2. Season the meat well with salt and pepper then dredge each piece with flour. Cook, turning to brown on all sides without cooking through to the center.
  3. Add the worcestershire, the onion, garlic, carrots, celery, thyme, parsley, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, tossing often.
  4. Add the beef broth and the potatoes. Bring to a simmer 45 minutes to 1 hour, stirring often, tasting and seasoning as needed. Cook until the meat is tender and the potatoes are soft.
  5. Remove and discard the bay leaf and rosemary sprig before serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/classic-beef-stew-with-baby-potatoes/

Creamy Artichoke, Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

Pureed artichokes make it thick and creamy without using any real cream and in turn permeate every single bite with their rich flavor. To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta along with fresh baby spinach, roasted red peppers, Parmesan cheese and Italian seasonings.

In case you didn’t know by now I absolutely adore soup. Not only to eat but I love cooking it too. The way the house fills with enticing aromas, the chopping and dicing, tasting and seasoning, the stirring of the pot. Some day I hope I can take any dish and turn it into a soup.

Right now, I’m having a slight major problem.

Well, really, it’s my cameras problem. He – she? It. Hates soup. It gets itself all twisted up in a tizzy and can’t take a good picture to save its life when a bowl of soup is in sight. That’s a total issue when you’re livelihood depends on your pictures.

These don’t relay how truly appetizing and delicious this actually is. The real in-your-face soup looks way better than this. I promise. I maybe should have checked the pictures first – before devouring the soup. . .Sometimes I’m just not that smart of a food blogger and hunger overrules. Especially when it comes to soup.

I get into a tizzy myself when I’m around it because all I want to do is eat it. Immediately. Without delay.

I have zero willpower.

Artichoke Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

INGREDIENTS:

2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1/2 jarred roasted red pepper, diced
coarse salt and fresh black pepper
1 teaspoon Italian seasoning, crushed between fingers
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
16 ounces frozen artichoke hearts, thawed
2 cans (14 ounce) chicken broth
1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes, optional
1/4 cup grated Parmesan cheese, plus more for serving
4 cups fresh baby spinach, stems removed
6 ounces tubettini pasta or other small pasta

INSTRUCTIONS:

  1. Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning. Cook, stirring often until tender about ten minutes.
  2. Turn the heat up to medium and add the chicken, season well with salt and pepper, cook turning to brown on all sides.
  3. Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth. Add to the pot with the broth, parsley and red pepper flakes.
  4. Bring to a simmer and cook 25 minutes. Taste halfway through and season with salt and pepper as needed.
  5. After about 25 minutes stir in the Parmesan and spinach. Cook 5 - 10 more minutes.
  6. Meanwhile cook the pasta separately. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.
  7. To serve - add a few spoons of pasta to a bowl and spoon the soup over it, garnish with Parmesan.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/creamy-artichoke-spinach-and-chicken-soup/

Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

Is it wrong that I like this soup better than an actual stuffed pepper – the traditional version my Mom tried to feed me growing up?

She made them all the time. They were regulars in our dinner rotation and I loathed them with all my pepper-hating heart. Occasionally I would pick the stuffing out of them, which I loved, but mostly. . . I pretended like they didn’t even exist. If I ignored them maybe they would go away. Back into the ground where they came from. Forever.

Skip forward to today and I find myself cooking with bell peppers all the time! I’m making up for lost time and paying them back with lots of attention. They add unbeatable flavor to my soups and sauces. For the soup I used two of the biggest, fattest peppers I could get my hands on. One red and one green. Christmas colors.

For the broth I use a mix of beef and chicken – use what you have on hand or like best. I serve it with brown rice that I cook separately and rather than mixing it all into the soup at once I spoon a small pile into a bowl and ladle the soup over it. This way it doesn’t have a chance to soak up all the broth and turn my soup into a stew.

This totally turned me into a die-hard fan of the stuffed pepper.

Success.

Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup

Rating: 51

Prep Time: 25 minutes

Yield: 6 servings

Slow-Cooker Stuffed Bell Pepper Soup

Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth.

INGREDIENTS:

2 tablespoons olive oil
1 large onion, diced
2 big bell peppers, diced (I used one green and one red)
4 cloves garlic, minced
1 teaspoon Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 + 1/4 pounds lean ground beef
1 can (14.5 ounces) petite diced tomatoes
3 cans (14.5 ounces) low-sodium beef or chicken broth or a mix (I used 2 beef + 1 chicken)
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon red pepper flakes, optional
1 + 1/2 cups shredded sharp cheddar cheese, plus more for garnish
about 1 + 1/2 cups cooked brown or white rice

INSTRUCTIONS:

  1. Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with salt and pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
  2. In the same pan brown the ground beef over medium heat, breaking it apart as it cooks. Drain off the grease and add the meat to the crock-pot.
  3. Mix in the tomatoes, broth, Worcestershire, bay leaf, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
  4. During the last hour skim off any grease that rises to the top. Remove the bay leaf and discard. Taste and re-season as needed. Mix in the cheese.
  5. To serve spoon some rice into a bowl, ladle the soup over it and mix together, garnish with a little cheese. Alternately you can mix the cooked rice right into the soup - it may soak up some of the broth so I like to keep it separate.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-stuffed-bell-pepper-soup/

Slow-Cooker Taco Soup

Slow Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient – refried beans. They’re great for thickening the soup while at the same adding a ton of flavor. Plus I love them on my tacos so I had to sneak them in.

Just say the word taco and I start jumping up and down like an excited puppy dog. I love them in all their different flavors, shapes and forms but my favorite will always be the traditional American taco of ground beef, cheese, sour cream, lettuce and tomato {a little avocado and a spoonful of refried beans never hurt either}.

This tastes just like one! Only more comforting because that’s how soup rolls. When you pile on the toppings like sour cream and tortilla chips you really bring on the taco experience. In a whole new way.

Get out your soup spoons.

And your slow-cookers.

Taco Soup

Slow-Cooker Taco Soup

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings

Slow-Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient - refried beans.

INGREDIENTS:

2 tablespoons olive oil
1 large onion, diced
1 large green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 + 1/2 pounds lean ground beef
2 cans {14 ounces each) beef broth
2 packets msg-free taco seasoning or 4 tablespoons homemade
1 teaspoon dried oregano (preferably Mexican)
1 can (14.5 ounce) petite diced tomatoes with juices
1 + 1/2 cups corn
1 can (16 ounce) refried beans
2 cups shredded sharp cheddar cheese
Your choice of garnishes:
sour cream
tortilla chips
diced avocado or guacamole
shredded lettuce
diced fresh tomatoes
chopped fresh cilantro

INSTRUCTIONS:

  1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook until tender, stirring often, turn heat down slightly if it starts to brown too quickly.
  2. Remove the vegetables to the slow-cooker and add the ground beef to the skillet. Cook, breaking it apart as it cooks, until browned. While the meat is browning you can add the broth, taco seasoning, oregano, tomatoes, corn and refried beans to the slow-cooker. Mix well.
  3. Once the meat is cooked add to the slow-cooker and mix well. Add about 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper. Cook on high 3 - 4 hours or low 5 - 6. About a half hour before serving skim off any grease that rises to the top, taste and re-season if needed then mix in the cheddar cheese.
  4. Serve with your choice of garnishes.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-taco-soup/