Creamy Chicken and Wild Rice Soup

Our family loves creamy soups and this recipe is made often. It is easy to prepare, especially if you already have the chicken already cooked and cubed or shredded. This is comfort food that is rich and hearty. Serve it with fresh baked homemade bread for a delicious meal that your family will enjoy. 

Ingredients

3/4 c. wild rice blend
1 Tbs. butter
1 onion, chopped
2 to 3 stalks celery, finely chopped
2 carrots, finely diced
1 sweet bell pepper, diced
2 cloves garlic, minced
4 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/4 tsp. rosemary
2 tsp. chicken bouillon
4 lb. boneless chicken halves **
6 Tbs. butter
1/2 c. flour
1 1/2 c whole milk
1/2 c. half-and-half or heavy cream
salt and pepper to taste

Directions

Prepare rice according to package directions.

In a large pot, melt butter over medium heat.  Add onion, celery, carrots and pepper.  Sauté the vegetables for about 5 minutes. Add garlic and sauté another 30 seconds. 

Pour in the chicken broth. Stir in thyme, marjoram, sage, rosemary and add the chicken. Bring to a boil over medium high heat. Cover and reduce heat to medium low, so the mixture is at a simmer.  Simmer for about 20 minutes, or until the chicken is fully cooked. Turn the chicken over several times during cooking to ensure even cooking. 

Remove the chicken to a cutting board. Allow the meat to cool until safe enough to handle, and then shred or cut the meat into bite sized pieces. 

In a medium saucepan over medium low heat, melt the butter.  Whisk in the flour to make a roux. Cook and whisk the mixture constantly for 1 to 2 minutes to remove the flour taste.

Slowly whisk in the milk and half-and-half into the butter mixture. The mixture should be smooth and lump free. Cook and stir until thickened. This takes about 5 minutes.

Stirring constantly, slowly pour this mixture into the soup that you cooked the chicken in. Add the shredded or cubed chicken, and the cooked rice.   Cook, stirring occasionally over medium heat, until hot, but do not allow the mixture to boil. Season with salt and pepper as desired.

Notes

You can use chicken breasts with bones. They are a lot cheaper, and they will give you more flavor for your soup.

Hamburger Rice Soup  

On cool days, this is one of our favorite recipes to make. It is a warm and comforting soup that reminds me of my mama's cooking. 

Ingredients

1 1/2 lbs. ground beef
3 bell peppers, chopped
1 onion, chopped
1 (32 oz.) carton beef broth
2 (10 3/4 oz. ) cans condensed tomato soup
1 (28 oz.) can diced tomatoes
1 or 2 carrots, cut in rounds, or diced (optional)
1 tsp. Worcestershire sauce
2 tsp. Italian seasoning
1/4 tsp. cayenne pepper (optional)
Salt and pepper to taste
3/4 c. raw rice*

Directions

In a cast iron Dutch oven, brown the ground beef, bell peppers, and onion. Drain off excess grease.

Stir in the beef broth, condensed tomato soup, diced tomatoes, carrot, Worcestershire sauce, Italian seasoning, cayenne pepper and rice.  Bring to a boil. Cover the Dutch oven and lower the heat to a simmer.  Cook for 20 to 30 minutes, or until the rice is tender. If you need more liquid, add some water, tomato juice or more beef broth.  Season with salt and pepper to taste.

Serve in bowls. You can add some shredded cheddar cheese into the soup as well.

Use your favorite rice. We like Jasmine Brown rice.  If using brown rice, it will need to about 45 minutes.

Vegetable Ground Beef Stew

With the rising cost of beef roasts and stew meat, ground beef is a good alternative to making this stew.  It saves you some money, and it is comfort food. This dish fills you up while adding healthy vegetables. It's so easy to make, and it is so delicious.

You can use leftover, cooked and cut up chicken meat, ham, or sausages instead of the beef. For vegetables, you can use any kind that you and your family like best. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
4 carrots, sliced into thin rounds
2 celery ribs, chopped fine
2 potatoes, peeled and cubed
2 (14 1/2 oz.) cans diced tomatoes with chilies
3 1/2 c. beef broth
1/4 c. red wine (optional)
1 Tbs. Worcestershire sauce
1 6 oz. can tomato paste
1 cube beef bouillon
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. garlic powder
salt and pepper to taste
2 c. frozen peas or mixed vegetables

Directions

In a deep cast iron skillet or Dutch oven with a lid, add the ground beef, onion, green pepper, garlic, carrots, and celery. Cook until the ground beef is no longer pink. Drain

Stir in the diced tomatoes with chilies, beef broth, tomato paste, beef bouillon, oregano, basil, thyme, and garlic powder.

Bring to a boil.  Reduce heat to low.  Cover the skillet or Dutch oven with a lid. Simmer for 45 minutes, stirring occasionally, so it does not stick to the bottom.

Add the frozen peas or vegetables to the stew. Cook for another 10 to 15 minutes.   Test the vegetables to make sure they are all tender and done.  Season with salt and pepper to taste.

Serve and enjoy!

Hamburger Vegetable Soup

This is an easy and economical soup that tastes great. It is a comforting soup that warms you up on the inside. When beef  roast prices are high, use ground beef instead. It is just as good!

Ingredients

1 lb. ground beef
1 onion, diced
3 coves garlic, minced
2 potatoes, diced
3 1/2 c. beef broth
1 (28 oz.) can diced tomatoes with peppers
1 (10 1/2 oz. ) can  condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 bay leaf
salt and pepper to taste
3 c. mixed vegetables

Directions

In a cast iron skillet, brown the ground beef, onion, and garlic until the beef is no longer pink.  Drain off fat.

Add potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaf. Season with salt and pepper as needed.

Simmer for 15 to 20 minutes, or until the potatoes are tender.

Cheesy Broccoli Soup

 This broccoli cheese soup is so good and creamy. It is comfort food, perfect for when the weather is colder. This recipe uses milk instead of canned soups.   It is quick and easy to make and one that my family loves.

Ingredients 

2 to 3 c. frozen broccoli
2 to 3 potatoes, diced
3 carrots, diced
1 onion, chopped
3 celery stalks, diced
2 cloves garlic
2 c. or more chicken broth
3 Tbs. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
salt and pepper to taste
2 c. milk
1/2 c. ham
4 to 8 oz. cheddar cheese, shredded (We use extra sharp cheddar cheese)

Directions

Place the broccoli, potatoes, carrots, onion, garlic, and celery in a saucepan.  Fill the pot with enough chicken broth to cover the vegetables.  Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender. This takes about 10 to 15 minutes.

In a cup, combine flour and 1/3 cup chicken broth. Stir until the mixture is smooth. Pour into the vegetable mixture, stirring constantly. 

Stir in garlic powder, onion powder and smoked paprika.

Slowly pour in the milk, stirring constantly.

Add the ham and cheese.  Stirring constantly, cook until the cheese has melted.  Do not boil.  Taste.  Season with salt and pepper. 

Serve and enjoy!

Cheeseburger Soup

Colder weather means it is time to start making some delicious soups.  It warms you on the inside, and fills you up with healthy vegetables. This soup reheats well.

Ingredients

1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream

Directions

In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Stir in basil, parsley, and garlic powder.

Pour in the beef broth and add the potatoes.  Bring the mixture to a boil.  Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.

Add butter.  Stir until the butter melts and is mixed in.

In a small cup, combine flour and 1/4 cup beef broth.  Stir until smooth.  You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables.  Stir until combined. 

Pour in the milk. Stirring well to combine. Bring to a boil.  Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.

Add the cheese and stir until melted. 

Just before serving, add the sour cream and mix thoroughly.

Notes:

You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.

If money is tight, only use 1/2 pound of ground beef and more vegetables.

Substitute cubed potatoes with frozen hash browns. 

Add some cooked, crumpled bacon to the soup for more flavor.

Ham and Corn Chowder

In the cooler weather, it is always nice to make a comforting meal for you and your family. This meal is quick and easy, so don't let the long ingredient list put you off.  It is thick and creamy that will warm you up on the inside.

Ingredients

2 (15 oz.) cans chicken broth
2 Tbs. chicken bouillon
1/2 tsp. thyme
1/2 tsp. majoram
1/4 tsp. garlic powder
3 bay leaves
2 large carrot, sliced
2 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic
1 to 2 ribs celery, diced
3 Tbs. butter
3 Tbs. flour
1 1/2 c. whole milk or heavy cream
1 (15 oz.) can cream style corn
1 c. cheddar cheese, shredded
1 c. diced, cooked ham or cooked sausage or brats
salt and pepper to taste
1/2 c. sour cream (optional)

Directions

In a large saucepan or Dutch oven, combine chicken broth, chicken bouillon, thyme, marjoram, garlic powder, bay leaves, and carrots.  Bring to a boil, then reduce heat to medium. Cook for 10 minutes.

Add potatoes, onion, and garlic.  Cook for another 10 minutes.

Add the diced celery and cook for 10 minutes, or until the vegetables are tender.

In a medium saucepan, melt the butter over medium low heat. Whisk in the flour.  Cook and stir for 1 to 2 minutes to remove the flour taste.

Gradually whisk in the milk or heavy cream, whisking constantly to remove the lumps. Cook and stir for 6 to 7 minutes until the mixture thickens. 

Slowly stir the milk mixture into the vegetables. Stir in the cream corn, shredded cheddar cheese, ham and sour cream. Cook and stir over low heat.  Simmer for 10 to 15 minutes, or until everything is heated through, and the cheese is melted and mixed in. Taste and season with salt and pepper if desired. 

Notes:

If the sauce is too thick, add more milk, a little at a time, until it is the consistency that you like. 

Taco Beef Soup

 

We love to eat tacos, but sometimes I like to serve them in a completely different way.  When the weather is turning colder, I start making more soups.  Taco Beef Soup has the great taste of tacos, but served in a bowl. 

Ingredients

1 lb. ground beef
1 onion, diced
1 or 2 jalapeno peppers, diced
2 cloves garlic, minced
2 tsp. cumin
2 tsp. chili powder
1 tsp. paprika
1 tsp. crushed red pepper
3 1/2 c. crushed tomatoes or 2 (14 oz.) cans crushed tomatoes with chilies
1 3/4 c. beef broth
salt and pepper to taste
1 (28 oz.) can black beans or chili beans
1 c. whole kernel corn

Directions

In a Dutch Oven, add ground beef, onion, jalapeno peppers, and garlic. Cook until beef is no longer pink. This takes about 5 to 7 minutes. Drain off excess grease.

Add cumin, chili powder, paprika, and crushed red pepper flakes. Mix well.

Stir in the crushed tomatoes and beef broth.  Cover and simmer for 10 minutes, stirring occasionally.  

Stir in black beans and corn.  Cover and simmer for a couple of minutes, or until everything is bubbling and heated through.

Season with salt and pepper to taste.

Serve.  Top with tortilla chips, sour cream, or shredded cheddar cheese.

Chicken Noodle Soup

Chicken noodle soup is always the go-to dish when one is feeling under the weather. It is old fashioned and sure to delight you and the family even if you aren't feeling sick.

Ingredients

1 (3 lb. ) whole chicken, or you can cut it into pieces
1 onion, chopped
2 garlic clove, minced
4 ribs celery, chopped
4 carrots, chopped
2 bay leaves
1/2 tsp. oregano
1/4 tsp. thyme
2 chicken bouillon cubes
salt and pepper to taste
3 c. egg noodles

Directions

Place chicken in a large soup pot and cover with cold water. Heat until the water comes to a gentle boil.  Turn the heat to low and simmer uncovered until the chicken is tender and falls off the bones.  This takes about 90 minutes.

 Skim foam off the top as the chicken simmers.

Remove the chicken out of the pot. When the chicken is cool enough to handle, separate the meat from the skin, bones and cartilage, placing the meat from the bones in a bowl. Discard the skin, bones, and cartilage.  Strain the broth, if desired. 

Add the chicken meat, onion, garlic, celery, carrots, bay leaves, oregano, thyme, chicken bouillon cubes and egg noodles to the broth.  Season with salt and pepper to taste. Bring to a light boil. Cook until noodles are cooked through, about 20 minutes, stirring occasionally. Add more water or chicken broth if necessary.

Serve and enjoy with fresh buttered bread.

Easy Italian Beef Stew

This dish is perfect to serve anytime. It is a hearty meal that can be made in the oven or slow cooker. Tender pieces of beef, with vegetables in a flavorful tomato based soup.

Ingredients

2 Tbs. cooking oil
1 to 2 lb. beef roast, trimmed and cut into bite-sized pieces
salt and pepper to taste
1 large onion, chopped
2 to 3 celery stalks, chopped
1 c. carrots, diced
1 sweet bell pepper, chopped
6 cloves garlic, minced
3 3/4 c. beef broth
3 medium potatoes, peeled and cut into bite sized pieces
1 (29 oz.) can diced tomatoes with chili peppers or Italian blend
1 (15 oz.) can white beans (optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire
2 bay leaves
1 Tbs. basil
1 1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. sage

Directions

Preheat oven to 175°  Or you can use a slow cooker with the setting on low.

In a heavy cast iron Dutch oven, heat oil over medium-high heat.  Season the beef roast with salt and pepper. Add the roast beef and cook until browned on all sides. You may have to cook the beef in batches. Remove the beef and place on a plate. 

In the Dutch oven, sauté onions, celery, carrots, and sweet bell pepper.  This takes about 2 to 3 minutes. Stir in garlic.

Pour in beef broth. Make sure to scrape the bottom of the Dutch oven to get all the flavorful bits of food off the bottom.

Add the cooked beef, potatoes, tomatoes, white beans, beef broth, tomato paste, Worcestershire, bay leaves, basil, oregano, thyme, marjoram, and sage. Season with salt and pepper to taste. Bring to a boil.

Cover with a lid and place in the oven or slow cooker.  Cook for 8 to 9 hours, or until meat and vegetables are tender.  

 Serve with Home-made Garlic Quick Bread buttermilk cornbread, and Creamy Crunchy Apple Pie Italian bread.

Notes

If you want a thicker sauce, made a slurry. Mix equal amounts of flour or cornstarch with water.   Slowly pour this into the stew, stirring until you have the consistency you desire. Boil at least 1 minute.

One Pot Beef and Pasta Soup

This soup is easy to put together and serve for supper.  It cooks together in one pot, and it tastes great. Perfect for those times when you want to settle down with a bowl of comforting soup.

Ingredients

1 lb. ground beef or use half ground beef and half spicy or Italian sausage
3 cloves garlic
1 onion, chopped
1 sweet bell pepper, chopped
8 c beef broth
2 (14.5 oz.) cans diced tomatoes with green chilies **
1 can chili beans or white beans
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. salt or more to taste
3 c. macaroni pasta in your favorite shape
Parmesan cheese

Directions

In a large pot or Dutch oven, cook ground beef, cloves, onion, and green pepper over medium heat until the beef is no longer pink inside.  Drain off excess fat.

Add beef broth, tomatoes, chili beans, basil, pepper, oregano, and salt.  Stir well to combine and bring to a boil.

Stir in macaroni pasta and chili beans.  Return to a boil.  Cook, stirring occasionally, uncovered until the pasta is tender. This can take between 7 and 10 minutes.

Serve.  Sprinkle with grated Parmesan cheese.  

Notes

Use Rotel instead of the canned tomatoes.  They have a lot more flavor.

Chicken And Dumpling Stew

Seasons are changing, and it is time to start thinking about warming meals.  Chicken stew with dumplings is that kind of meal. This meal is perfect for when you want to just relax with a bowl of comfort food or for when you are feeling under the weather.

Ingredients

1 3 lb. chicken, disjointed
salt and pepper to taste
3/4 c. flour, divided
1 Tbs. cooking oil
1 Tbs. butter
1 onion, sliced
2 ribs celery, chopped
4 garlic cloves
1/2 c. chicken stock
2 bay leaves
1 tsp. poultry seasoning
1 tsp. parsley flakes
1 can cream of chicken soup
1 2/3 c. milk, divided
1 (10 oz.) pkg frozen mixed vegetables
2 c.  Biscuit Baking Mix
1/4 tsp. thyme
1/2 tsp. parsley flakes
2/3 c. milk

Directions

Season chicken pieces with salt and pepper.  Place 1/2 c. flour in a low sided bowl. Dredge the chicken in the flour and shake off excess.

In a large cast iron Dutch oven pot or a large stockpot, heat cooking oil and butter. Brown the chicken pieces in the hot oil on both sides. This takes about 8 minutes on each side.

Add the onions, celery, garlic, chicken stock, bay leaves, poultry seasoning and parsley.  Turn heat down low.  Cover and simmer for 30 minutes.

Stir in the cream of chicken soup and 1 1/2 c. milk.  Mix in the frozen vegetables and bring to a boil over medium heat.  Cover and reduce heat back down to low.  Simmer for 10 minutes, stirring occasionally.

In a bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.  Drop dumplings from a spoon on top of the bubbling stew.  Cook uncovered for 10 minutes.  Then place a lid on the top and cook an additional 10 minutes, or until the dumplings are done.  To test dumplings to see if they are done, stick a toothpick or skewer through one of the dumplings.  If it comes out clean, the dumplings are cooked through.

Cream of Chicken Soup

 When things get tough, and you've had a hard day, it's time for a comforting meal.  Cream of Chicken Soup is just that kind of meal.   Add a salad and some biscuits, and you have a complete meal that your family will love.

Ingredients

1 Tbs. cooking oil
4 Tbs. butter
1 onion, chopped
1 clove garlic, minced
1 to 2 large carrots, diced
1 sweet bell pepper, chopped
1 to 2 celery stalks, chopped fine
2 c. chicken broth or chicken stock
3 c. milk
1/2 tsp. garlic powder
1/3 tsp. onion powder
1/4 tsp. thyme
3/4 c. frozen peas
1 c. chicken, cooked

Directions

In a large pot or cast iron Dutch oven, heat oil.  Sauté onion, and garlic until translucent. 

Add carrots, sweet bell pepper, and celery. Cook and stir for 1 to 2 minutes until softened.

Add butter, stirring until melted.  Stir in flour. Cook and stir for 1 minute to remove the flour taste.

Stirring constantly, pour in the chicken broth and milk.  Bring the mixture to a simmer, stirring constantly. 

Stir in garlic powder, onion powder, and thyme. 

Add frozen peas and cooked chicken.  Taste and season with salt and pepper to taste.

Continue to cook until it reaches the thickness you desire.  This takes about 5 minutes.  

Ladle into bowls and serve.

Beef With Dumplings

Here is another way to make pot roast and give it a different flavor. You can bake it low and slow or cook on the stove top for 2 to 3 hours.

Ingredients

1 3-4 lb beef roast
1 (16 oz.) can diced tomatoes
1/4 c. red wine vinegar
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 cloves garlic, minced
1 onion, thinly sliced into half rings
2 large carrots, sliced
2 sweet pepper, sliced
1/4 c. water

Dumplings

1 c. flour
2 Tbs. parsley
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4  c. milk
2 Tbs. melted butter

Gravy

water or beef broth or stock
1 beef bouillon cube (optional)
3/4 cup cold water
2 Tbs. cornstarch

Directions

Trim some excess fat off the meat.

Place the beef roast in a Dutch oven.  You can brown the beef roast in 2 tablespoons of shortening on all sides if you like, but I don't always take the time to do that. 

Add the tomatoes, red wine vinegar, salt, sugar, pepper, garlic, carrots, sweet peppers  and water. Cover and simmer for 2 1/2 hours. When the meat is almost tender, prepare the dumplings. (You can also put the pot in the oven.  Bake at 200° for 8 to 10 hours, or until the internal temperature reaches 145°.)

In a large bowl, stir together flour, parsley, baking powder and salt. 

In a small bowl, combine egg, milk and melted butter.  Make a well in the center of the flour, stirring until just blended.

Drop dough by tablespoonfuls onto meat in bubbling broth. Return to boiling, then reduce heat. Cover the pot tightly,

Simmer until dumplings are done 12 to 15 minutes. Do not lift the cover. 

Remove the dumplings and roast onto a serving platter. 

Pour enough water in to the Dutch oven to make 2 cups of liquid. Bring the liquid to a bubble.

Dissolve the cornstarch in the 3/4 cup of cold water. Slowly pour this into the bubbling liquid in the Dutch oven.  Cook and stir until thick and bubbly.  Cook an additional 2 to 3 minutes. Serve with roast. 

Grandma's Chicken and Dumplings

This is the soup my mother used to fix quite often for our meals. It is comfort food and a very healthy choice to make and eat for supper. Her vegetables all came from her garden, and the chickens came from near-by farms. It was so delicious. This recipe came from her mother, who had a huge family to feed and very little money.

Ingredients

1 chicken whole or cut up (about 3 lbs.) 1 onion, chopped
3 large carrots, chopped
2 celery ribs, chopped
1 or 2 sweet peppers, chopped
3 garlic cloves, minced
8 c. chicken broth
salt and pepper to taste
1 bay leaf

Dumplings

1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening or 4 Tbs. butter, melted
3/4 c. milk
1/2 tsp salt

Directions

In a large heavy bottomed pot, combine chicken, onion, carrots, celery, sweet peppers and garlic. 

Pour in the chicken broth. Over medium high heat, bring the mixture to a boil. Reduce heat, cover the pot with a lid and cook 45 to 60 minutes.  Cook until chicken is tender and cooked. This can take about 20 to 25 minutes.

Turn off the heat and allow the soup to cool until the chicken is safe enough to handle, so you don't burn yourself.  Take the chicken out of the broth. Remove the chicken bones and skin. Cut the chicken meat into small pieces. 

Skim the excess grease or fat from the top of the cooled soup broth. Return the chicken to the broth. 

Turn the heat back on under the chicken. As the broth comes to a boil, it is time to make the dumplings. When the soup boils, turn the heat down and let the soup simmer. Taste the soup and add more salt or pepper to taste.

In a bowl, combine the flour, baking powder and salt. Cut in the shortening in the flour mixture if you are using shortening. If you are using the melted butter, make a well in the flour mixture and pour in the milk and butter. Using a wooden spoon, mix the ingredients together to make a dough. If the dough is too dry, add a little more milk. If it is too wet, add a little more flour. 

Drop tablespoonfuls of the dumpling mixture on top of the simmering soup.  Do not pile the dumplings on top of each other.  Just place them all over the top of the soup. 

Place a tight-fitting lid on the pot.  Turn the heat down low to keep the soup at a low simmer. Cook for 15 to 18 minutes, or until dumplings are done.  To test dumplings, stick a toothpick in the center of the dumplings. If it comes out clean, the dumplings are done.

Chicken Chowder

If you have extra leftover chicken, this is a great way to use it up. But even if you don't have any leftovers, you can simply cut up the chicken into cubes. Heat a tablespoon of oil in a cast iron skillet, and quickly fry the chicken cubes up.

Ingredients

2 Tbs. butter
1 onion chopped
1 1/2 c. cubed, cooked chicken
1 1/2 . cubed potatoes
1 1/2 c. sliced carrots
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
2 c. water
3 Tbs. flour
2 1/2 c. milk, divided
chopped fresh parsley

Directions

Melt butter in a 3-quart saucepan. Add onion and sauté until tender.

Add chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.

Cover and simmer 20 minutes or until vegetables are tender.

Combine flour and 1/2 c. milk.  Stir until there are no lumps and the mixture is smooth. 

Slowly, pour the flour mixture into the vegetables, stirring  or whisking constantly to keep it from lumping. Pour in the remaining 2 cups of milk in with the vegetables.

Cook and stir over medium heat, stirring constantly until mixture thickens.  Sprinkle the top with parsley just before serving.

Stew Hot Dish

Stew Hot Dish is a simple one dish meal that includes meat and an array of different vegetables.  You can add or remove the vegetables to suit your taste. Sometimes I add a beef bouillon cube for more flavor.  Serve with homemade bread or biscuits

Ingredients

1 lb. hamburger
1 onion, chopped
3 to 4 garlic cloves, minced
1 1/2 c. diced potatoes
1 pkg. frozen mixed vegetables
1 c. sliced carrots
1 c. water
1 can tomato soup
1 tsp. Worcestershire sauce
salt and pepper to taste
2 bay leaves

Directions

In a Dutch oven, we have a heavy cast iron one with a lid, brown the hamburger, onion and garlic until the hamburger is no longer pink and the onion is tender.  Drain off excess grease.

Add the potatoes, frozen mixed vegetables, sliced carrots, water, tomato soup, Worcestershire sauce, bay leaves, salt and pepper. Mix well.  Bring to a boil, then turn the heat down to low.  Simmer for 45 to 60 minutes or until vegetables are tender.  Stir occasionally and add more water as needed. 

Marinated Hamburger Soup

Marinated Hamburger Soup is simple to make and will let you have dinner served in a short time.  The recipe does call for wine.  Do not use cooking wine for this meal.  Use a wine that you enjoy drinking.  Also, if you don't have any wine or you don't want to use wine, that is fine. You can use beef stock, beef broth or one beef bouillon cube dissolved in hot water. 

Ingredients 

1 lb. ground beef
4 medium carrots, diced
4 (2 oz.) cans mushroom stems and pieces
8 Tbs. sliced pimento stuffed olives
2 tsp. sugar
2 c. water or beef broth or stock
1 c. dry white wine
1 (16 oz.) cans tomato sauce
1 onion chopped

Directions

In a cast iron Dutch oven or deep skillet, cook beef until browned. Drain off excess fat. Season the hamburger with salt and pepper.

Add tomato sauce, carrots, mushrooms, onion, olives and sugar. Stir until combined.

Stir in water and wine.

Cover and simmer for 30 to 35 minutes, or until carrots are tender. Remember to stirring occasionally.

Sprinkle individual servings with a little grated Parmesan cheese, if desired.

 Creamed Chicken

If you have left over chicken, this is the perfect dish to make and serve for supper or even lunch. Add a salad and some fruit on the side, you have a complete meal. Or  you can serve it over mashed potatoes, or noodles.

Ingredients

1 Tbs. shortening or oil
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1/4 c. flour
1 1/2 c. chicken broth
1/2 c. milk or cream
1 1/2  c. cooked chicken, diced
salt and pepper to taste

Directions

In a heavy cast iron skillet, heat shortening or oil until hot.   Cook celery,onion, and green pepper until tender.  

Blend in flour in the skillet with oil and vegetables.  Stirring constantly, pour in the chicken broth and milk.  Cook and stir until smooth.  

Add chicken to the sauce and season with salt and pepper.

Heat mixture thoroughly and serve on toast.

Chili Con Carne and Rice

 

This Chili Con Carne and Rice dish is our version of the Hamburger Helper Chili. Instead of using macaroni, we use quick cooking rice.  This recipe is just as easy as using the box mix, but it tastes so much better.  And we know what is going into our food, vs. what else did they put in those little packets.  

Ingredients

1 1/2 lb ground beef
1 onion, chopped
2 1/2 c. water
2 tsp. garlic powder
1 Tbs. cumin
1 1/2 to 2 Tbs. chili powder
1 1/2 to 2 Tbs. paprika
1 tsp. salt
Pepper to taste
Dash red pepper
2  beef bouillon cubes
1/4 tsp. Tony Cacheries Original Creole (optional)
1/4 c. flour
1/2 c. cold water
2/3 c. Minute rice

Directions

Brown the ground beef and onion together in a heavy cast iron skillet. Drain excess grease.

Add garlic powder, cumin, chili powder, paprika, salt, pepper, red pepper, beef bouillon cubes and Tony Cacheries Creole seasoning. Stir to coat the meat. 

Pour in the water, stir to combine.   Bring to a boil.

In a small cup or dish, mix flour and 1/2 cup cold water until smooth.  Pour into the hamburger mixture stirring constantly to keep it from clumping.

Add minute rice. Cover and simmer for 10 to 15 minutes or until rice is tender and cooked, stirring occasionally. Add more water if necessary.

Serve with cheese over the top, or melted cheese sauce if you have that.