Creamy Instant Pot Chicken Noodle Soup

 Instant Pot soup is easy and delicious.   It was an overcast day so, I made some Creamy Chicken Noodle Soup.  It did not disappoint.  The veggies and chicken along with the spices blended wonderfully.  The soup had a great flavor.  Instead of using the traditional egg noodles, this recipe used Ditalini pasta.  A wonderful short tubular pasta.  

It takes about 3 minutes to cook the soup once it is brought up to pressure.  Once the pressure has been released, you stir in some cream with cornstarch.  This thickens the soup but if it is too thick for your taste, add milk to thin it.  

A great soup that is a meal in itself.  

Creamy Instant Pot Chicken Noodle Soup

From The Recipe Rebel and Adapted Slightly From My Southwest Kitchen

Ingredients:

1 tablespoon vegetable oil

3 large carrots peeled and sliced

2 ribs of celery sliced

1 boneless skinless chicken breast cut into 1/2" pieces

1 teaspoon dried parsley flakes

1 teaspoon salt

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

1/4 teaspoon black pepper

4 cups chicken broth

1 cup Ditalini pasta

1/2 cup cream

2 tablespoons cornstarch

Directions:

1. Set Instant Pot to sauté.  Add the oil and heat.  Add the carrots and celery.

2. Cook for 3-4 minutes.  Add the chicken and cook and stir for 3-4 minutes.

3.  Stir in the parsley flakes, salt, granulated  garlic, onion powder, thyme, tarragon, and black pepper.  Cook until fragrant.

4. Add broth and stir to remove any of the flavorful brown bits.  Scrape down the sides of the Instant pot if needed.   

5. Place the lid on the Instant Pot and turn the valve to sealing.  Press Manual, and set to HIGH pressure for 3 minutes.

6. Release pressure naturally for 7 minutes and then open valve to release remaining pressure.  Remove lid.

7. Whisk together the cornstarch and the cream.  Pour into soup and stir.  Cook for 2-3 minutes or until thickened.  Taste and adjusted seasoning if needed. Serve.

Serves 4

Instant Pot Split Pea Soup

 I have always loved split Pea Soup.  It is a hearty soup with a wonderful flavor.  It is just a satisfying meal.  Be sure to add some bread so you can clean out the bowl.  

Usually I have made this soup on the stove top.  I adventured out and made it in my Instant Pot.  The best Split Pea soup I have eaten.  I shouldn't be surprised - soups I have made in the past in my Instant Pot have come out great.  

Try this recipe from The Country Cook and I don't believe you will be disappointed.

Instant Pot Split Pea Soup

From the Country Cook

Ingredients:

2 stalks celery, chopped

2 carrots, chopped

1 1 leek, thinly sliced (white part only)

1 cup leftover chopped ham

1 ½ cups dried green split peas

2 cloves garlic, minced

½ tsp salt

½ tsp pepper

½ tsp liquid smoke

1 quart chicken broth

Instructions

Wash and cut all the vegetables needed and chop ham. Sort and rinse the dried split peas. Look for any little hard bits that should be removed. 

Add all the ingredients to the Instant Pot and stir.

Secure the lid in place and set the vent to sealing.

Cook on Manual high pressure for 15 minutes.

Carefully release the steam by doing a quick steam release. 

Thin the soup with water if needed to bring it to the consistency you desire. The soup will continue to thicken as it cools. 

Serves 4

Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

Tomato Tortellini Soup

 A  delicious soup is always welcome on a chilly day.   Tomato soup is always a favorite. This recipe adds in some cheese tortellini to the soup with some fresh basil from the garden.   In addition, some balsamic vinegar is added which gives a wonderful flavor to the soup.  Sprinkle with some parmesan cheese and you have a tasty soup that is rich and creamy studded with tortellini.   This recipe is very easy and takes about 30 minutes to prepare.  

Tomato Tortellini Soup

From the kitchn

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) lochicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

INSTRUCTIONS

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Serves 4

Instant Pot Creamy Chicken Noodle Soup

On fall days nothing tastes better than a hot bowl of soup.   I made this soup in my Instant Pot and it was delicious.   A nice hearty chicken soup loaded with noodles, chicken, and veggies all in a creamy stock.  All or most of the ingredients you probably already have in your kitchen.   This soup is perfect for a nice fall lunch or light dinner.  Nothing tastes better than soup on these chilly fall days. 
 Instant Pot Creamy Chicken Noodle Soup

Adapted Slightly by From My Southwest Kitchen Ingredients:
3 medium boneless skinless chicken breasts
8 cups  chicken broth divided
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 large carrots, peeled and chopped
4 ribs of celery, chopped
2 cups heavy cream
Salt and pepper to taste
1/2 teaspoon onion powder
12 ounces egg noodles
1/3-1/2 cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
1. Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
2. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
3. In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.
4. Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.



Serves 6-8

Broccoli Cheddar Soup

With the weather getting a little crisp, a nice bowl of hot soup is always welcome.  I made this Broccoli Cheddar Soup the other night for dinner and it was delicious.  The family said this was the best Broccoli Soup I have made.  It was very easy to make and require little time to make from start to finish 15-30 minutes.   You put the ingredients in an Instant Pot and cook for 5 minutes.   When done puree with an immersion blender. Then add cheese, milk, and a teaspoon of sugar.  Yes, sugar it does makes the flavor pop.
Note: You can omit the sugar - optional

Broccoli Cheddar Soup
From Instant Pot
INGREDIENTS
5 cups chicken broth
1 medium onion chopped
1 - 2 stalks celery thinly sliced
2 cloves garlic crushed (optional)
1  lb Broccoli cut in big chunks
1 tsp salt
1/2 tsp pepper
1 tsp dried basil or 2 tsp fresh basil (optional)
1/4  cup flour
2/3 cup Water
1 - 2 cup cups grated sharp cheddar
1/2 cup heavy cream Half & Half or milk
1 tsp sugar optional but it makes the flavour pop

INSTRUCTIONS
Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.

Serves 6-8

Instant Pot Cream of Potato Soup

Potato Soup is a family favorite.  I was excited when I found a recipe made in my Instant Pot.  I love my Instant Pot.  Back to the recipe.   This is the best Potato Soup recipe yet.  The bacon drippings and the cream cheese add a wonderful flavor and texture to the soup.  You can top the soup with bacon and cheese and scallions.  It is delicious.

Instant Pot Cream of Potato Soup
From the kitchn

INGREDIENTS

4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds russet potatoes (about 4 medium)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions

INSTRUCTIONS

1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup.
2. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
3. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
4. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
5. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. 6. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
7. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
8. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
9. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Cheddar Cheese Soup

A  nice bowl of Cheddar Cheese is perfect for lunch or a light dinner with a salad.  This soup has a nice smooth flavor with a hint of spice.  You can top the soup with croutons, ham, if you would like.  I usually serve  a nice Pretzel Roll with the soup.
 Soup does make the meal.
Cheddar Cheese Soup
From NYT Adapted by From My Southwest Kitchen

Ingredients:
6 tablespoons butter
1 cup diced onions
1 cup diced celery
3/4 cup diced carrots
1/4 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream
8 ounces white cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2-1 teaspoon hot sauce
Salt
Pepper

Directions:
1. Melt butter in a pot over medium heat.  Saute the onions, celery and carrots until tender.
2. Sprinkle the flour over the vegetables and stir.  Cook for about 4 minutes.
3. Slowly whisk in the chicken stock.  Bring to a boil and continue to whisk.
4. Reduce heat, cover and cook for 45 minutes.  Stir occasionally.
5. Puree the mixture until smooth.  Return to the pot and bring to a simmer.  Stir in the cream, cheese, dry mustard, Worcestershire sauce and hot sauce.  Taste and season with salt and pepper.
6. Ladle the soup into bowls and garnish with croutons, ham, if desired.

Serves 6

Chicken Enchilada Soup

This recipe is one of the family's favorite.  Tender bites of chicken in a rich and creamy base with a hint of spiciness.   You start with some carrots, onion, celery, and spices.  And  yes, a jalapeño.  Cook in some chicken broth with some tomatoes and corn tortillas.  When the soup is ready, blend in an immersion blender.  Add the chicken and some heavy cream, stir and heat through.  Ladle into a bowl and top with sour cream, cheese and some tortilla  chips.
A great soup for a light dinner served with a salad or have cup for lunch.  Enjoy.



Chicken Enchilada Soup
Our Best Bites
Ingredients

1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5–6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Instructions

1.In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

2.While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Chicken and Stars Soup

When I was little, Chicken and Stars soup from Campbell's  was my favorite soup.  I loved the little star shaped pasta.   Fast forward a few decades, and I am making Chicken and Stars soup a la Saucier.

I start by removing the meat from a rotisserie chicken and shredding it.  In a large pot I add chicken broth, the shredded chicken, vegetables, seasoning and some herbs.   I let the soup simmer for about 30 minutes or until the carrots are tender.  I then add the stelllini (star shaped pasta) and cook until the pasta is done - about 3 minutes.  I then whisk in some butter, and lemon juice.  Lemon juice makes this soup pop.   I taste and add additional seasoning if necessary.

A hearty bowl of soup loaded with veggies, chicken, and pasta.  A delicious bite in every spoonful.  



Chicken and Stars Soup
Ingredients:
1 rotisserie chicken, meat removed from bones and shredded
8 cups chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 medium carrots thickly sliced
3 celery stalks thickly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried tarragon
1 tablespoon dried parsley
3/4 cup stellini (tiny star pasta)
3 tablespoons butter
1 tablespoon lemon juice

Directions:

1. In a 6-quart pot, place the shredded chicken meat and the other ingredients up to the stellini (pasta).   Stir well and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until the carrots are tender.
2. Add the pasta to the pot and cook for about 3 minutes or until the pasta is done.
3. Whisk in the butter and lemon juice.  Taste and add more salt and pepper, if needed.
4. Ladle soup into bowls and serve.

Serves 6

Cream Cheese Potato Soup

I felt like having a nice bowl of soup the other night.  I had some potatoes on hand so I set to work.  I cubed the tomatoes and cooked them in some chicken broth with some seasoning salt, white pepper, paprika, dried parsley, and a bay leaf.  I boiled the potatoes until they were soft.  The soup cooled for a while,  I removed the bay leaf;  with an immersion blender, I pureed the soup.  I returned the soup to the stove and stirred in the cream cheese until the cheese melted.

I ladled the soup in some bowls and topped with bacon and cheese.  Mmmmmm soup doesn't get much better.


Cream Cheese Potato Soup

Ingredients:
4 cups chicken broth
1 Tablespoon dried parsley
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 bay leaf
1 (8 ounce) package cream cheese, cut into small chunks
Bacon crumbles
Grated Cheese


Directions:
1. In a Dutch oven combine broth, spices, bay leaf, and potatoes.
2. Boil on medium heat until the potatoes are tender.
3. Remove the bay leaf and with an immersion blender puree the potatoes.
4. Add the cream cheese and stir until cheese melts.  Taste and season if necessary.
5. Ladle the soup into bowls and top with bacon and cheese if desired. 

Serves 4-6

Instant Pot Minestrone Soup

A rich vegetable soup which is extremely flavorful and hearty.    Did I mention healthy?   It is - loaded with veggies.  This soup is delicious and it all comes together nicely in your Instant Pot.  Carrots, celery, cabbage, beans,  are cooked together in a broth consisting of your favorite marinara sauce with some  chicken broth and for an added kick pesto.  Add some garlic, onion powder, bay leaves, paprika, and of course salt and pepper and you have a wonderful meal for your family.




I served the soup with some grated Parmesan cheese.  Mmmmm good.

Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen

Ingredients:
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup  pesto
1 24-ounce jar of  marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
Directions:
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.

Serves 4-6

Taco Soup

I  am a soup fan.  In the winter months, nothing warms you up and is as satisfying as a nice warm bowl of soup.   Soup is also a very versatile - add a little of this and some of that and you have yourself a nice meal.

Taco Soup is a hearty soup with a warming southwestern flavor.  Take some ground beef and brown it.  To the browned meat, I added Taco seasoning and mixed until the meat was evenly covered.  I then added some crushed tomatoes, green chile, beef broth, pinto beans, white hominy, frozen corn, salt and pepper.  I simmered the soup for about 30 minutes and then served.  I served the soup with some sour cream, shredded Mexican Cheese, and some tortilla chips.   Simple and Delicious.

Taco Soup


Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 (1-ounce) package taco seasoning
1 (4-ounce) can diced green chile
1 (14.5-ounce) can crushed tomatoes
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can pinto beans, drained
1 cup frozen corn
3 cups beef broth
Salt and pepper
Garnishes:
Sour Cream
Shredded Mexican Cheese
Crushed Tortilla Chips

Directions:
1. In a Dutch Oven heat the vegetable oil over medium high heat.  Add the ground beef and break into small pieces.  Cook until no longer pink.
2. Sprinkle the Taco Seasoning over the meat and mix until the meat is evenly coated.  Add the remaining ingredients (except for Garnishes) and stir.
3. Bring to a boil.  Reduce heat, cover and simmer for 30 minutes.  Remove from heat, taste and season with salt and pepper.
4. Serve with garnishes.

Serves 6

Broccoli Cheddar Soup

It is getting that time of year when a nice bowl of soup is very comforting.  I must say soup is one of my favorite meals.  So good, nutritious, and easy to make.  The ingredients needed are common staples and if you do not have exactly what a recipe calls for, you can substitute  ingredient(s).


Today's recipe is for a rich and creamy Broccoli Cheddar Soup.   Fresh broccoli is cooked in some chicken stock with chopped onion, garlic and tarragon.  When the broccoli is tender, remove from heat a puree ingredients with an immersion blender.  This is a step I added,  I prefer my soup creamy with just a few whole florets.   Return the soup to the heat and stir in cream.  I then added in the thickening and cooked for about 5 minutes.   Add the cheese a small amount at a time.  Stir until the cheese has melted before adding more.   Ladle the soup into bowls and top with some grated cheese.  Serve.

Broccoli Cheddar Soup
From Epicurious Adapted by From My Southwest Kitchen


Ingredients

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli  florets chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Salt and pepper
Grated cheese for garnish - optional

Directions

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli  and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes.
2. Remove from heat and puree with an immersion blender.  Return to heat and  stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup.  Simmer until soup thickens  stirring frequently, about 5 minutes.
3. Add cheese a handful at a time.  Whisk until the cheese has melted before adding more.  Repeat until all the cheese has been used. Taste and season with salt and pepper.    Ladle into bowls, garnish with grated cheese and serve.

Makes 6 servings

Mmmm good

Pasta e Fagioli Soup

I love a nice bowl of hot soup on chilly days.  Not only does soup warm you up but it is a nice hearty meal for a light dinner or to go with your favorite sandwich at lunch.  This soup has a wonderful flavored broth loaded with beans,veggies and pasta.  Top it off with some grated Parmesan cheese and you have a great tasting bowl of soup.    This is a very easy  soup to make.  Start by browning the pancetta in some olive oil.  Next add the onion, salt, carrots, and celery.  Cook for about 10 minutes and then add the garlic and cook until fragrant.  Add the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning, bay leaf, Parmesan cheese rind, (if using), and crushed red pepper flakes.  Bring to a boil and cook for about 30 minutes. Add pasta and cook.  Ladle the soup into some bowls, top with grated Parmesan cheese and serve.

              
Pasta e Fagioli Soup
Ingredients:
2 tablespoons olive oil
4 ounces pancetta, chopped
1 cup finely chopped onion
1/2 cup finely chopped carrots
1 rib of celery, chopped
1 teaspoon salt
2 large cloves of garlic minced
1 1/2 quarts chicken broth 
1 (15- ounce) can tomato sauce
1 (15-ounce) can white kidney beans, rinsed and drained
1(15-ounce) can red kidney beans, rinsed and drained
1/2 teaspoon pepper
1 1/2 teaspoon Italian seasoning
1 bay leaf
Rind of Parmesan cheese - optional
Pinch of crushed red pepper flakes
1 cup dry  Ditalini pasta
Salt and pepper
Grated Parmesan cheese

Directions:
1. In a Dutch oven heat the oil and add the pancetta.
2. Brown the pancetta and then add the onion, carrots, celery, and salt.  Cook for 10 minutes.
3.  Add the celery and cook until fragrant.  Next place the chicken broth, tomato sauce, both types of beans, pepper, Italian seasoning bay leaf and rind of Parmesan cheese if using. Stir well, cover and bring to a boil.
4. Reduce heat and simmer for 30 minutes. Add the pasta and cook until pasta is cooked.
5. Remove the Parmesan cheese rind. Taste and season if  necessary and ladle soup into the bowls.  Top with grated Parmesan cheese.

Serves 8

Vegetable Soup

During the cold months, my recipe focus is on soups.  Soups are great comfort food and they warm you up from head to toe.  Today's soup recipe is loaded with lots and lots of great tasting veggies with some pancetta and pasta. Mmmm... delicious.     Top with some Parmesan cheese and serve with crusty bread.   Perfect for a light dinner or a great tasting lunch.

Vegetable Soup
From Bon Appetit
Ingredients

2 tablespoons olive oil, plus more

2 ounces pancetta, chopped

1 medium onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 large Yukon Gold potato, peeled, cut into ½” pieces

Kosher salt, freshly ground pepper

2 garlic cloves, finely chopped

1 28-oz. can whole tomatoes, drained

6 cups chicken broth

1 bay leaf

1 Parmesan rind

½ bunch Tuscan kale, bottom stems trimmed, sliced into ½” strips (about 4 cups)

1 cup cooked pasta, rice, and/or grains

Torn basil leaves and grated Parmesan (for serving)

Preparation

Heat oil in a Dutch oven or small stockpot over medium heat. Add pancetta and cook, stirring often, until pancetta is lightly browned around the edges and fat is partially rendered, about 5 minutes. Add onion, carrot, celery, and potato and season with salt and pepper. Cook, stirring often, until vegetables are softened and onion is translucent, 10–12 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, lightly breaking them up with your hands as you add to the pot; add chicken broth, bay leaf, and Parmesan rind. Bring to a simmer, season with salt and pepper, and add kale. Simmer until potatoes and kale are tender, 10–15 minutes. Remove from heat and add pasta, rice, and/or grains. Serve with basil, grated Parmesan, and a drizzle of olive oil.

Serves 8 

Crock Pot Hearty Beef and Pasta Soup

I love this soup recipe.  Why you ask - because it is that perfect meal to prepare when you have a busy day ahead of you or you would just like a day to relax a bit.  Most of the ingredients are placed in a slow cooker except for a can of beans, pasta and cheese.  You add those ingredients about 30 minutes before you are going to serve the soup. 

Another reason to love this soup is the taste.  It is a very satisfying soup that is truly delicious.  All of the ingredients work well together with not having one overpower the other.  For example, having too many beans in soup.  With this soup - that is not the case. 

So on your next busy day or when you just want to have a day for yourself bring out the crock pot and enjoy a bowl of this soup.



Crock Pot Hearty Beef And Pasta Soup
From Slow Cooker Kitchen Adapted Slightly From My Southwest Kitchen

Special Equipment: Crock pot 6-quart

Ingredients:
1 pound lean ground beef
2 whole carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
2 (14.5 - ounce ) cans beef broth
1 teaspoon oregano
1 teaspoon dried basil
Salt and pepper
1 (15-ounce) can red kidney bean, drained and rinsed
1 cup  dry ditalini pasta  
Fresh Parmesan cheese

Directions:
1. In a skillet brown ground beef and drain fat.  Add the ground beef to the crock pot.  Stir well.
2. Add the carrots, celery, onion, garlic, tomatoes, beef broth, oregano,  and basil to the crock pot. 
3. Cover the crock pot and cook soup on low for 7-8 hours or on high 3-4 hours. 
4. About 30 minutes before serving time taste and season the soup with salt and pepper.  Add the beans and pasta.  Stir well and cover the crock pot.  Cook  for 30 minutes.
5.  Check pasta for doneness after 30 minutes.  If needed, cook a few minutes more.  
6. Ladle the soup into bowls and serve with grated Parmesan cheese on top.

Serves 6-8

White Cheddar Cheese Soup

Last night for dinner, I made White Cheddar Cheese Soup.  It  has a robust cheese flavor  with just a hint of spiciness.   For those who want my spiciness, I set out a bottle of Cholula Hot Sauce on the table.   You can use your favorite white cheddar cheese but I like Cracker Barrel Vermont Sharp White Cheddar Cheese.    Most cheese soup recipes call for ale, but I have found using lager enhances the cheese flavor.  However, if you prefer ale, use it. 

A bowl of this soup served with bread  (I use homemade  Soft Pretzels)  and a salad make a nice quick and satisfying meal. 





White Cheddar Cheese Soup

Ingredients:

¼ pound smoked bacon finely chopped

1 cup diced white onion

1/2 cup diced carrots

1/2 cup diced celery
1 clove garlic minced

1/4  cup all purpose flour

1/2 teaspoon salt plus more if needed after tasting

1-quart chicken broth
1/2 cup lager or ale

1 bay leaf

1-cup heavy cream

16 ounces shredded sharp white cheddar cheese

1 teaspoon Worcestershire sauce

1 teaspoon Cholula Hot  Sauce

1/2 teaspoon white pepper

Fresh chives snipped

Directions: 

1.   In a heavy-bottomed soup pot over medium heat cook the bacon until limp but not brown.

2.   Add the onion, carrots, celery and salt. Cook for 5 to 10 minutes stirring occasionally or until vegetables begin to soften and bacon is crisp.  Add garlic and cook till fragrant. Sprinkle the flour over the vegetables and cook for 2 to 3 minutes stirring constantly. 
   

3.   Add the chicken stock and lager.  Bring to a boil.  Reduce heat to low.  Add the  bay leaf.  Cover and simmer for 30 minutes.

4.   Remove the bay leaf.    Remove the soup from the heat. Either with an immersion blender or a conventional blender puree the soup mixture. If using a conventional blender process in small batches.

5.   Return the soup to the stove. Over medium low heat stir in the heavy cream.  When the soup just starts having bubbling around the edge of the pot  gradually whisk the cheese into the soup, one small handful at a time.  Do not add more cheese until the prior handful has melted.

6.  Stir in the Worcestershire sauce, Cholula Hot Sauce,  and white pepper.

7.  Taste the soup and add more seasoning if needed.  If the soup needs heating return to a medium low heat until warmed through.

9.  Top bowls of soup with a pinch of fresh-snipped chives.

Makes 6 servings

Count Down to Cinco de Mayo: Mexican Minestrone

Mexican Minestrone

Mexican Minestrone

When I received this recipe via email from Tori Ritchie, I knew I had to try it.  It has some yummy and healthy ingredients - garlic, chopped cilantro, a chipotle pepper, garbanzo beans, chicken rice, and a squeeze of lime juice.  Another plus for this soup is that it comes together quickly.  You start by cooking a chopped onion and  diced carrots in vegetable oil.  Add garlic, chopped cilantro, a chopped chipotle pepper. Stir and cook for 30 seconds.  Add some chicken broth, water and garbanzo beans.  Bring to a boil and simmer  for 20 minutes.  While the soup is simmering you cook up your rice.  After the soup has cooked for 20 minutes add your shredded cooked chicken from a rotisserie bird and heat it through.  Season the soup with salt to taste.  To serve the soup, place some cooked rice in a soup bowl.  Ladle some soup over the rice and garnish with avocado and cilantro leaves.  Be sure to add a lime wedge to each bowl. It is amazing the taste a squeeze of lime adds to the soup.

This soup is has a little heat to it but it is delicious.


Mexican Minestrone
From Tori  Ritchie

Ingredients:

2 tablespoons vegetable oil
1 yellow onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1/4 cup chopped cilantro, plus leaves for garnish
1 canned chipotle in adobo* chopped (or 2 teaspoons smoked pimenton "picante")
1 quart low-sodium chicken broth
2 cups water
1 can (15 ounces) garbanzo beans, drained and rinsed
1 cup shredded cooked chicken (from a rotisserie bird)
Salt
1 cup raw white rice
1 large avocado, diced
1 lime, cut into wedges

Directions:

1. In a soup pot or Dutch oven, warm the oil over medium-high heat and add the onion and carrot.  Cook, stirring often, until vegetables soften, about 3 minutes.  Stir in the garlic, chopped cilantro, and chipotle and cool for 30 seconds.  Add the broth, water and garbanzo beans.  Bring to a boil, reduce heat, cover, and simmer for 20 minutes.  Stir in chicken at the end to heat it through.  Season to taste with salt.
2. Meanwhile, in a separate pan, bring 2 cups water to boil with a pinch of salt, stir in the rice, then cover and simmer until cooked, 18 to 20 minutes.
3. To serve, divide cooked rice among soup bowls.  Ladle soup over rice and garnish with avocado and cilantro leaves; add a lime wedge to each bowl to squeeze over the soup.

Note: Do not misread this as "1 whole can" chipotle in adobo...you only want to use one of these fiery little beasts from the can; fish it out with a fork with some of the sauce clinging to it.

Serves 4

Almost Famous Cheddar Broccoli Soup

The other night, I made a hearty, creamy, broccoli soup.  It was velvety smooth and had  a rich flavor of cheese and a mild broccoli flavor.  Perfect for a light and quick dinner.   The broccoli and carrots are cooked in some broth, half and half with some onions and seasoning.    Once the broccoli and carrots are tender, you puree the mixture.  Being I was using a stand blender, I let the soup cool for about 15 minutes.  I then continued on with the recipe.

The recipe suggested you serve the soup in bread bowls.  I did not do that.    I made some olive cheese bread to eat with the soup.

Almost Famous Cheddar Broccoli Soup 
From Food Network

Ingredients

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions


Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Makes 4 servings