Category Archives: Soup/Stew/Chili

Chicken Pot Pie Noodle Soup

This soup is great for a cold day. It’s super easy to make and is ready in about 30 minutes. This recipe is also very versatile — you can use any vegetables that you happen to have on hand.

Want to make the dish vegetarian? Easy, just omit the chicken.

Gluten free? Use gluten free pasta or omit the pasta. Just make sure the cream of chicken soup, milk, and chicken broth are produced in a gluten free facility.

Chicken Pot Pie Noodle Soup


  • 1 10.5oz can condensed cream of chicken soup
  • 1 can of milk (using the empty cream of chicken soup can)
  • 2 15.5oz cans of chicken broth
  • 3 cups dry garden veggie pasta
  • 1 lbs. chicken
  • 1 cup of corn kernals, canned or frozen
  • 1 cup of peas, frozen
  • 1 cup of carrot slices, fresh or frozen
  • 1/2 tsp+ ground thyme
  • 1 tsp+ McCormick Perfect Pinch Salt Free Garlic and Herb seasoning (or any mixture of garlic and herbs)

Note: Canned corn and frozen peas and carrots were what I had on hand. If I had had mushrooms and celery, I would have added those as well. You can use whatever vegetables you like.

1. In a medium sauce pan, combine the cream of chicken soup, milk, and chicken broth. Whisk until smooth. Stir in the pasta, 1/2 tsp thyme, and 1 tsp garlic and herb seasoning. Bring to a boil then lower heat and simmer until pasta is al dente, about 10 minutes.

2. Meanwhile, trim the chicken breasts of any excess fat. If the breasts are thick, slice them in half to reduce the cooking time. Lightly season both sides of the chicken with ground thyme and garlic and herb seasoning. Cook the chicken in a medium skillet over medium-high heat until cooked throughout, about 7 minutes, flipping halfway. Remove the chicken to a cutting board and cut into 1/4 inch chunks.

3. Combine the peas, carrots, and corn in microwave safe bowl and microwave until warm.

4. Add the chicken and vegetable mixture to the sauce pan with the pasta. Stir until the chicken and vegetables are mixed throughout. Serve hot.

Recipe created by Me! : D
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Posted by on November 11, 2015 in Chicken, Soup/Stew/Chili


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Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Delicious, mildly spicy, Cajun meal in 30 minutes. I’ve reduced the fat content by 1/3 by using a Turkey Kielbasa instead of traditional sausage or Andouille. You won’t be able to tell the difference!

Red Beans and Rice, Onions and Peppers, and Cajun Sausage


  • 1 family size box Zatarain’s Red Beans and Rice
  • 1 pkg Oscar Mayer Turkey Polska Kielbasa
  • 1 large white onion
  • 1 large green bell pepper
  • 4 1/2 cups water
  • 1 tbsp butter or olive oil (optional)
  • Bayou Blast (my preference) or Creole Seasoning (Tony Chachere’s or similar)

1. In a medium sauce pan, add the water, butter (optional), and rice and beans. Stir. Bring to a boil, reduce to low, and simmer for 25 minutes.

2. While the rice and beans is cooking, peel the onion and cut off both ends. Lay the onion on one end and cut in half. Cut each half into 1/2 inch wide strips then into 1/2 inch wide chunks. Cut out the stem of the bell pepper and remove the core, seeds included. Slice the bell pepper into 1/2 inch wide strips then 1/2 inch wide chunks. Add the onion and bell pepper to a medium skillet. Sprinkle lightly with Bayou Blast or Cajun Seasoning. Stir. Cover and cook over medium heat until soft, about 20 minutes.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

3. While everything else is cooking, slice the kielbasa into 1/4 inch wide circles. Add the kielbasa to a medium bowl and sprinkle with 1/2 tsp Bayou Blast or Creole seasoning. Shake the bowl, letting the seasoning spread to each piece of kielbasa. Add another 1/2 tsp seasoning and shake again. Place a large skillet over medium-high heat. Once the skillet is hot, add the kielbasa, which should start sizzling immediately. Cook for 10 minutes, stirring occasionally, until deep in color and char marks appear.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

To serve, you can either combine all ingredients into one pot and serve gumbo style, or add a cup of rice and beans to a bowl, add the onions and peppers, then top with Cajun kielbasa (shown in the picture below).

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Recipe created by Me! : D


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Cream of Mushroom Soup from Scratch (Gluten Free)

I’ve wanted to find a recipe for cream of mushroom soup for a while now. I’ve always hated using canned cream of mushroom soup, it’s just so unhealthy. I’m proud to say I now have a viable alternative and it’s oh so simple to make!

Let me warn you though, while this soup is great for baking, I wouldn’t suggest eating it like a soup. I’m working on another recipe for that.

Also, if you plan on using this for a baked dish that involves watery vegetables like spaghetti squash, cauliflower, or even shiritaki noodles, I’d suggest making the soup thicker. The soup will thin out while baking, since the vegetables will release water. If you’d like to do so, combine 1/4 cup cold water with 1 tbsp corn starch, stir well, then add to the soup. Cook over medium-high heat until thick. This should only take a minute or two. If the soup is hot enough, you should see a change almost immediately.

If you’re a huge fan of mushrooms like I am, feel free to double the amount of mushrooms while cooking or toss in more mushrooms once you’ve added the soup to your dish.

Makes 1 2/3 cup of soup.


  • 2 tbsp butter
  • 3 tbsp flour or corn starch if you’re going Gluten Free
  • 1 1/2 cups milk
  • 1/2 cup fresh baby bella mushrooms, diced small
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp celery flakes (optional)
  • 1 tsp salt

1. In a medium sauce pan, melt the butter. Add the flour and stir until a paste is formed. Add the mushrooms and stir to coat the mushrooms in butter/flour mixture. Stir in the seasonings.

2. Starting with 1 tbsp, slowly whisk in the milk. Once the tbsp of milk has been incorporated, add a little bit more. You’re adding the milk in slowly so that clumps are not formed.

3. Once all the milk has been added, cook over medium-low heat for 10 minutes, stirring occasionally. Raise the heat to medium-high and cook until bubbling and thick, about 10 minutes, stirring frequently.

Cream of Mushroom Soup from Scratch

Based off of the recipe found on A Proverbs 31 Wife


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Hearty Chicken Stew (GF)

Makes 10-12 bowls.

The best chicken stew you will ever taste! Simply add noodles or dumplings and you have the perfect chicken noodle soup or chicken and dumpling stew! This stew goes really well with buttered biscuits.

Hearty Chicken Stew

Hearty Chicken Stew

Hearty Chicken Stew


  • 4 large carrots
  • 5 large stalks of celery
  • 1/2 large onion
  • 8 oz baby bella mushrooms
  • 5 cups chicken stock
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tsp poultry seasoning
  • 5 chicken breasts
  • Ground thyme
  • Garlic powder
  • Salt

1. Trim the chicken breasts of excess fat. Season the chicken with salt, garlic powder, and ground thyme then rub the seasoning into the chicken. Repeat with the other side.

Cook the chicken over medium-high heat until both sides are golden brown and white in the center, about 7-10 minutes per side. Don’t overcrowd the pan, it takes longer to cook if you do, and they won’t brown. Remove to a cutting board and cut into thin strips then into small pieces.

2. Peel the carrots, cut in half length-wise, then cut into thin slices. Cut the ends off the celery, cut in half length-wise, then cut into thin slices. Dice the onion into small pieces. Wash and remove the stems from the mushrooms, discard the stems. Cut the mushrooms into 1/4 inch thick slices.

3. In a large stockpot, add the carrots, celery, onion, and lightly salt. Add the mushrooms, thyme, and rosemary. Stir in the chicken stock and bring to a boil.

4. Once boiling, reduce heat and simmer until vegetables are tender, about 10-15 minutes.

5. Stir in the chicken and cook for 5 minutes.


Hearty Chicken Stew

Based off of the recipe found on Can You Stay for Dinner?


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Asian Chicken Soup (Medifast, Paleo, & GF)

Makes 10-12 bowls

To make this soup Medifast friendly, discard the carrots and use low sodium soy sauce. Fish sauce should be naturally gluten free, but double check the bottle to be sure.

You can find napa cabbage and bok choy at Wal-mart, but it will probably be cheaper at an Asian market.

Asian Chicken Soup


  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbsp fresh ginger, about a 1 x 1 knob
  • 5 chicken breasts
  • 6 cups chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 carrots
  • 1/2 head of napa cabbage
  • 2 stalks bok choy
  • 1 tsp lime juice
  • Salt

1. Peel the garlic, cut off the ends, and finely chop. Peel the ginger, cut into thin slices, and then finely chop. In a large sauce pan, heat the oil over medium-high heat. Add the garlic and ginger and sauté about 1 minutes, stirring occasionally.

2. Trim the chicken of excess fat and lightly season with salt. Chop the chicken into small cubes, no larger than a 1/2 inch. Add the chicken to the saucepan and cook until lightly golden, about 10 minutes.

3. Add the chicken stock, fish sauce, and soy sauce and bring to a boil.

4. Chop off the hard ends of the napa cabbage and bok choy. Wash the leaves carefully then pat dry. Cut the bok choy stalks in half then cut into small slices. Depending on your head of cabbage, you may need to cut out and discard the hard stalk of the leaves. Either way, slice the napa cabbage like you did the bok choy. Uniform and thin slices will cook the best.

Wash and peel the carrots, discard the outer peels. Using a vegetable peeler, go to town on the carrot until you reach the core and cannot peel it any longer. You want lots of thin strips. I start at the middle of the carrot and work my way down, rotating and flipping the carrot over occasionally to peel each side evenly.

5. Add the carrots, napa cabbage, and bok choy to the saucepan. Cook until the bok choy is tender, about 3-4 minutes. Remove from heat and stir in the lime juice. Season with salt and serve.

Asian Chicken Soup


Based off of the recipe found at Paleo Savvy


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Jalapeno Popper White Chicken Chili

I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.

I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.

I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili


  • 2 small cans of green chilies
  • 1 bottle salsa verde (I use Taco Bell’s brand)
  • 2 jalapeno peppers
  • 1 small onion
  • 3 cloves garlic
  • 1 pound chicken
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • Pinch of crushed red pepper
  • 1 1/2 cups chicken broth
  • 2 cans cannelloni beans
  • 1 can great northern beans
  • 1 can of sweet corn
  • 4 ounces cream cheese, room temperature
  • 6 slices of turkey bacon
  • Shredded Mexican cheese
  • Sour cream
  • Green onions, sliced
  • Cilantro

1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.

2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..

3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.

Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.

4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.

5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.

6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.


Recipe created by Me! : D


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Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

  • 1 pkg square wonton wrappers (produce isle in Walmart)
  • 1 pound reduced fat ground pork
  • 1 onion, small dice
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp hoisin sauce
  • 1/2 tsp oyster sauce (optional)
  • 1/2 tsp soy sauce
  • Bowl of warm water
  • 5 cans chicken stock, reduced sodium
  • 5 green onions, chopped
1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

  • Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
  • Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
  • Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
  • Dip your finger into the warm water and dab the lower left hand corner.
  • Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration:

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Based off of the recipe found on My Simple Food


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