Category Archives: Soups & Stews

Slow Cooker Chicken and Wild Rice Soup

Happy wintery mix (if you’re in the Madison area) Tuesday! This is the kind of recipe that a day like today calls for. It’s so simple, just a bit of chopping, throw it all in the slow cooker and you’re done!

By the way, how cute are my soup crocks in the picture?! They were a birthday gift from my parents, and I have six different colors. Good thing I have lots of kitchen storage; you can never have too many kitchen gadgets and serving things 😉

Slow Cooker Chicken and Wild Rice Soup

Ingredients:

  • 1 yellow onion, diced
  • 3 large (or 5 medium) carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 4 garlic cloves, minced
  • 1 cup uncooked wild rice, rinsed and drained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • salt and black pepper, to taste
  • 2-4 boneless skinless chicken breasts (I use 2)
  • 8 cups low-sodium chicken broth
  • 1/4 – 1/2 cup fresh parsley, chopped

Directions:

  1. In a large slow cooker add all of the ingredients, except for the parsley. Cook on low for 5-7 hours, or until the chicken breast is cooked through.
  2. Remove the chicken and allow it to cool for a few minutes. Shred chicken with two forks (it should be very tender!). Return the chicken to the slow cooker. Turn the slow cooker off and stir in the parsley (don’t skip the fresh herbs, it really adds a lot to the soup).  Remove the bay leaves and serve.

Makes 6-8 servings.

Recipe adapted from Two Peas and their Pod

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Tomato Basil Soup with Grilled Cheese Crutons

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By guest blogger Aaron Katzfey, the other chef in the yellow kitchen

Aaron here, and I’m excited to share this recipe with you. Since Leeann never lets me post a recipe, you know this one is delicious. Give it a shot, and you won’t be disappointed. This recipe makes a great, creamy tomato basil soup and the crutons give it a little more body and flavor as a topper. Leeann made a point to tell me my picture includes a bowl and plate that don’t match. Aaron doesn’t care. Focus on the deliciousness, not the ceramics.

Tomato Basil Soup with Grilled Cheese Crutons

  • 3 tablespoons olive oil
  • 2 yellow onions, chopped
  • 6-8 garlic cloves, minced
  • 1 28 oz can crushed tomatoes
  • 32 oz chicken stock
  • 1 cup heavy whipping cream
  • 1 bunch fresh basil leaves, chopped
  • 4 pieces of bread, any kind
  • Aged sharp cheddar cheese (or any cheese of your choosing)

Let’s get to the action!

Directions

  1. In a soup pot, add olive oil, then add the chopped onions. Cook for 12 minutes, stirring occasionally, until they are soft. Add garlic to onions and cook for 2 minutes.
  2. Add tomatoes and chicken stock and some pepper and salt. Bring to a boil, then reduce to a simmer for 15 minutes.
  3. Puree the mixture with an immersion blender or transfer into a blender
  4. Stir in cream and basil and simmer for another 15 minutes. Voila!
  5. While the soup is simmering for the last 15 minutes, grab your bread and cheese and make two grilled cheese sandwiches in a skillet. When done let them sit for a little bit on cutting board to cool so the melty cheese doesn’t melt out of the sandwiches. Cut into small crutons and/or long skinny dippers. Enjoy with your soup!

Makes approximately 6-8 servings.

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Chipotle Butternut Squash Soup

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We recently got back from a wonderful trip out east to visit my brother-in-law and his girlfriend. We had a blast sight seeing and eating our way around New York and D.C. Here are some highlights from our trip: 

I love to travel, but after so much eating out when traveling I also love to get home and cook like crazy.

Fall is in full swing and so is SOUP SEASON! I love soup for many reasons… it warms you up on a cold day, you often only need one pot, it is usually easy to make and it provides leftovers for days! Oh also they freeze well for later.

I hadn’t tried combining butternut squash and southwestern flavors before making this, but it was really great! I love the flavor of chipotle peppers in adobo, and cumin is my second favorite spice (first place is cinnamon all the way!).

Chipotle Butternut Squash Soup

  • 3 cups butternut squash, diced (about one medium squash)
  • 2 carrots, diced small
  • 1 yellow onion, diced
  • 1 jalapeño, diced small
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 4 cups chicken broth
  • 2 cans (14.5 ounces) diced tomatoes, undrained
  • 1-2 chipotle pepper in adobo sauce, chopped
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 3 cups fresh baby spinach
  • 1 cup frozen corn (optional)
  • 3 ounces cream cheese, cubed (optional)

Directions:

  1. In a large pot melt butter over medium heat. Add squash, carrots, onions and jalapeños. Cook until they start to become tender. Add garlic and cook for another minute until the garlic becomes fragrant.
  2. Add spices, chicken broth, diced tomatoes and chipotle peppers. Bring to a boil. Reduce heat to low and simmer until the squash and carrots are tender.
  3. Add black beans, spinach, corn and cream cheese. Stir until the cheese in melted into the soup and serve.

Makes 7-8 servings.

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Roasted Cauliflower & Cheddar Soup

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Hello there! I took a bit of a hiatus from blogging over the last month and a half, but I’m back! And even more exciting, fall is back! I love everything about fall food (I’m on team pumpkin: I don’t think you can ever have too much pumpkin!) I made my favorite pumpkin cookies with cinnamon glaze this week, they are out-of-this-world-good! {Warning: do not make these unless you have somewhere to take them or you will end up eating them ALL like I did 😉 }

This soup recipe is a much healthier version of a potato and cheddar soup, and it really tastes similar. There’s nothing like a pipping hot bowl of soup on crisp, cool fall day!

Have a wonderful Sunday and GO PACKERS!

Roasted Cauliflower & Cheddar Soup

  • 2 small heads of cauliflower, cut into bite sized pieces
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 4 celery ribs, diced small
  • 3 carrots, diced small
  • 3 cloves of garlic, minced
  • 5-6 cup cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup white cheddar cheese, shredded
  • salt and pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees. In a tin foil lined jelly roll pan combine cauliflower, garlic, olive oil, salt and pepper. Roast for 15-20 minutes or until golden brown.
  2. While the cauliflower is roasting melt butter in a large pot over medium heat. Add onions, celery and carrots. Saute until they begin to soften, about 5-7 minutes. Add the three cloves of garlic and saute for another minute.
  3. Next add the roasted cauliflower, broth, thyme and rosemary. Bring to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until all of the vegetables are tender.
  4. Use an emersion blender (or do it by hand with a potato masher) and blend until desired consistancy. Remove from heat and stir in shredded cheese.

Makes about 8 servings.

Recipe adapted from Two Peas and Their Pod

Finally, I can’t resist sharing a picture of my blogging assistant. Could he be any cuter? 🙂

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Slow Cooker Black Bean Soup

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I can’t believe it’s almost mid-March! Where does the time go? I love the change of seasons, and it finally feels like spring is here, yippy!

I love bean soups, and this recipe ranks pretty high up there in my book. Don’t skip the toppings though, they really make the bowl of soup over the top delicious!

Slow Cooker Black Bean Soup

  • 6 cups black beans, cooked (I recommend using dried beans, just follow the directions on the package or use my method below. You could definitely use canned beans if time is of the essence)
  • 32 oz. vegetable broth
  • 1-2 cups tomatillo salsa verde
  • 1 can Rotel (diced tomatoes and green chilis)
  • 1 red onion, diced
  • 1 or 2 green peppers, diced
  • 4 cloves of garlic, minced
  • juice of one lime, freshly juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ tsp smoked paprika
  • ⅛ tsp cayenne pepper
  • Top with: shredded monterey jack, cilantro, avocado and tortillas (or any topping of your choice!)
  1. If using dried beans rinse the beans well and pull out the bad ones. Put them in your slow cooker and fill with enough water to cover the beans, plus two more inches. Cook on high for 3-3.5 hours until the beans are tender. Get rid of any excess liquid and you’re good to go!
  2. To make the soup, add everything but the toppings to your slow cooker and cover. Cook on low for 6-8 hours. Taste and add more seasonings until it’s seasoned to your preference. If you like your soup soupier add more vegetable broth. Serve with toppings.

Makes about 6-7 servings.

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Loaded Baked Potato Soup

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I can’t believe I’m saying it but this may be the most delicious soup I’ve ever made. The reason I can’t believe it is that I’m really not even a fan of baked potato soup… or so I thought! I’ve never made it before and I would never order it at a restaurant, but this recipe has made me a potato soup believer! It’s thick, hearty, rich and oh so delicious.

Full disclosure: this is some serious comfort food. There is NOTHING “light” or “reduced fat” about this bad boy. But being able to indulge in delicious food like this is one thing that makes life great!

Loaded Baked Potato Soup

  • 6 slices of bacon, diced
  • 6 tablespoons butter
  • 1 small yellow onion, diced
  • 1/3 cup flour
  • 6 cups milk (I used skim)
  • 5 russet potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 cup cheddar cheese, shredded (plus more for garnishing)
  • 1/2 cup sour cream
  • salt and pepper, to taste

Directions:

  1. Cook bacon in a large, wide pot over medium high heat until browned. Remove and place on a plate with paper towel. Set aside.
  2. Discard the bacon fat. In the same pot melt the butter. Add onions and cook until they begin to soften, about 3 minutes. Sprinkle in flour and whisk butter, flour and onions for about a minute. Slowly pour in the milk and continue to whisk constantly. Whisk for another 3-4 minutes.
  3. Add potatoes and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 30-40 minutes, or until thickened and the potatoes are tender. Stir in the sour cream, shredded cheese and green onions.
  4. Serve and garnish with crumbled bacon, shredded cheese and green onions.

Makes about 6 servings.

Recipe adapted from Damn Delicious

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