Chicken and Noodle Soup

So as many people have found that Pinterset is a giant time suck but it also a great place to find some super yummy recipes. Since I am in the middle of a divorce I have been looking for some recipes that can be cooked in my crockpot and that are healthy.

I makde this recipe on Thursday and Modified it a tiny bit to my liking but it was so good and by the time I got home at night was heat up the noodles.

Chicken Noodle Soup
5 cups of chicken broth (boxed or can is fine)- I used 4
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine - did not use
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine- did not chop
1/2 cup green onions, sliced- did not use
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

I put everything but the noodles in the crockpot and let cooked for 8 hours. I did use frozen chicken which I alwasy do but it works better.

Chicken Pot Pie Soup

So I love chicken pot pie however have you ever looked at the back of a chicken pot pie box, there is 550 calories or more per servings and there is 2 servings in a box. However I saw this recipe over at skinnytaste.com for chicken pot pie soup which has everything but the crust but you can add bread if you want. I decided to try my hand at this recipe and all I have to say is yummo. I did change it up a tiny bit but you can find the original over at skinnytaste.com

Chicken Pot Pie Soup

1/4 cup Flour
2 cups water
4 cup lowfat milk
1 large celery, chopped
1/2 onion, chopped
2 chicken bouillons
pepper
Thyme-pinch of
10 oz frozen veggies- I used 16 oz
2 potatoes peeled and cubed- I used small ones
2 pieces of chicken, cooked and diced small
salt

Create a slurry by combining flour and 1/2 c cold water. Set aside
Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bouillions, thyme pepper, and frozen veggie, return to a boil, partially cover the pot and simmer on low for 20 minutes. Remove lid add potatoes and chicken and simmer additional 10 minutes. Then add the slurry and stir while adding (soup will thicken). Cook additional 2-3 minutes. Serve.

Serving Size- 1 cup
Calories- 169.2
Fat-1.2
protein- 18.5
Fiber-2.3

Serving Size- 1 1/2 cup
Calories- 253.8
Fat-1.8
protein-27.7
fiber- 3.5

Egg Drop Soup

So in my family I am the only one who eats chinese food which means I don't eat it alot. I was craving some egg drop soup so I went on the search for a yummy recipe. I found this recipe at all recipe. It is so yummy and easy and takes less than 30 minutes. Plus it makes enough for me for 2 meals.

Egg Drop Soup

4 cups chicken broth, divided1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk


1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency

Crockpot Pumpkin Chili

So the rage all over the blogs this year is pumpkin chili. At frist this was a turn off for me but after reading several reviews I decided to try it one night when my hubby was at work. This recipe is fantastic. You really don't taste the pumpkin and it make the chili so thick and creamy. My kids had 2 big bowls of it and loved it. I did tell them what was in afterwards and they were like it is yummy. Enjoy


Slow Cooked Pumpkin Chili


1 onion, chopped
3 cloves of garlic, minced
2 cups chicken broth
2 cans of black beans, drained and rinsed
1 lb of ground beef
1 – 15 ounce can of pumpkin
2- 14 ounce cans of diced tomatoes
1 teaspoon of dried parsley
2 teaspoons of chili powder ( add more if you like things spicier)
1 teaspoon of oregano
1 1/2 teaspoon of cumin


Cook onion and ground beef until onion is tender and the beef is done.
Add garlic and cook for 1 minute more.
Place meat, onion, garlic mixture into a crockpot.
Add remaining ingredients.
Cook on low for 5-6 hours.
Serve and enjoy.

Grandma's Corn Chowder

Now that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening.

I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy.

Corn Chowder

Ingredients
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
2 cups frozen corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Hearty Beef and Vegetable Soup

I love love love soup so even though it is 90 plus degrees outside I am still makign soup. This recipe is another WW recipe but it was good.

1 32oz caron low sodium beef broth
3 cups water
1 can tomato paste
3/4 tsp salt
1 lb round steak trimmed and cut into 1 inch pieces
3 large carrots 1/2 inch thich
2 celery stalks, 1/2 inch thick
1 large leek cleaned and cut in half and cut into 1 inch pieced white and light green parts only
1 potato peeled and diced
2 turnips peeled and diced
3/4 cup frozen peas.

Whisk broth,water tomato paste and salt in a 6 quart crock pot. Stir in beef and all veggies except the peas. Cover and cook for 4-6 hours on high or 8-12 on low.
at the end of cooking time, stir in peas. Cover and cook on high until peas are heated through, about 15 minutes.

Serving-6
serving size-2 cups
calories- 213
fat -3
chol-39
sodium 667
carb 25
fober- 5
protein-22

Points -4

Chicken Stew with Gnocchi

When I was at Target the other day doing some shopping I came across a package of gnocchi. I wanted to make something that my kids would eat but that i could freeze for later use. After searching several recipes I came across this recipe at Taste of Home. I did modify the recipe a tiny bit as for the flavoring of the broth plus I did not thicken the recipe. I will add my modifications in bold at the end. The last 3 ingredients I eyed balled.

I enjoyed this recipe alot.I also have enough left over to put into freezer bags and save for later use. I hope you enjoy.

Chicken Stew with Gnocchi

Ingredients
3 medium parsnips, peeled and cut into 1/2-inch pieces (did not use)
2 large carrots, cut into 1/2-inch slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1-inch cubes (did not use)
4 green onions, chopped
3 pounds bone-in chicken thighs, skin removed (used shredded chicken from the freezeer when I made chicken broth)
1/2 teaspoon dried sage leaves (did not use)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 tablespoons cornstarch (did not use)
1/4 cup cold water (did not use)
1 package (16 ounces) potato gnocchi
Hot pepper sauce, optional
Parsley
Basil
Garlic Powder

Directions
Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Mushroom Corn Chowder!!

So a few days ago I was looking for soemthing to do with a can of cream corn. I found this recipe in a magazine and modified it for what I had.

1/2 can cream corn
1/2 c frozen corn
2 carrots sliced
2 celery stalks, sliced
1/2 onion, diced
1 can cream of mushroom soup
1 1/2 cup milk
4 oz can of mushrooms, drained

Saute onion, carrots, and celery for 5 minutes. Add remaining ingreidents and let simmer for 20-30 minutes. Can add chicken and any other vegetables you would like.