Category: soup

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  Super Easy Chicken & Dumplings

  Super Easy Chicken and Dumplings (The Cozy Shortcut Version You’ll Make on Repeat) There are some recipes that feel like a hug in a bowl — the kind you make when it’s cold outside, when life feels loud, or when you just need something warm and familiar without a lot of fuss. This super easy…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  Lasagna Soup

  Lasagna Soup: The Cozy, Creamy, Weeknight Hug Your Kitchen Has Been Waiting For There’s something magical about a big bowl of comfort food — the kind that makes you stop, breathe, and remember that life doesn’t always have to be lived at full speed. If you’re anything like me, the days get busy, the schedules…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.

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  Copycat Olive Garden Gnocchi Soup

  Crockpot Olive Garden Copycat Chicken Gnocchi Soup 🥣✨ If there’s one recipe that I’ve made on repeat for years — the kind that makes my whole family come wandering into the kitchen sniffing the air — it’s this one. My Crockpot Olive Garden Copycat Chicken Gnocchi Soup. This recipe has a fan club of its…

  CREAMY CHICKEN SOUP

  INGREDIENTS

  6 tablespoons salted butter

  1 small yellow onion finely chopped

  2 stalks celery chopped

  2 medium carrots chopped

  3 cloves garlic minced

  6 tablespoons all-purpose flour

  7 cups low sodium chicken broth divided

  1 teaspoon fresh rosemary chopped

  1 large sprig fresh thyme leaves stripped

  3 tablespoons fresh parsley chopped

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  2 heaping cups cooked chicken

  4 cups wide egg noodles

  1 cup heavy cream

  INSTRUCTIONS

  1.   Melt butter in a large soup pot or dutch oven over medium heat.
  2.   Add onion, celery and carrot, and season with a pinch of salt. Saute the vegetables until the onions are translucent; about 5 minutes.
  3.   Add garlic and saute for 30 seconds.
  4.   Add flour and cook 2-3 minutes. Note: Reduce heat if it begins to brown.
  5.   Stir in 6 cups of broth, followed by rosemary, thyme and parsley. Bring to a boil until soup thickens slightly; about 3 minutes. Taste and season with salt and pepper.
  6.   Add the chicken and noodles and bring to a boil. Add the lid to just partially cover the pot, then reduce the heat to low and simmer until noodles are al dente, 8-11 minutes. Scrape the bottom of pot frequently to prevent sticking.
  7.   Stir in the heavy cream and continue to heat over low heat until the soup is warmed through, but do not boil. Taste and adjust seasoning as desired with salt and pepper.
  8.   If the soup is too thick for your liking, add reserved broth, ½ cup at a time.