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Chicken Vegetable Soup

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Cooking, Baking, and Making: 100 Recipes and DIY Ideas for All Seasons and Reasons

 

As seen on WKTV NEWSChannel 2

Chicken Vegetable Soup

Chicken Vegetable Soup

Time-crunched cooks always welcome quick and easy recipes. And when it comes to making soup, they’re especially appreciated. By using pantry staples along with store-bought chicken stock or broth, canned chicken, and packaged frozen vegetables, it’s easy to get out of the kitchen quick.

Make it even more delicious by topping each serving with wedges of provolone cheese and a dollop of pesto, if desired. Pouring on the comfort couldn’t be easier.

CHICKEN VEGETABLE SOUP

2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon dried parsley, crushed
1/2 teaspoon dried basil, crushed
7 cups regular or reduced sodium chicken stock or broth
1 (16-ounce) package frozen mixed vegetables
1 (10-ounce) can chunk-style chicken, undrained, or 2 cups cooked cubed chicken
1 cup dried ditalini or other small pasta
Salt and pepper to taste
4 slices provolone cheese, each cut into 8 wedges (optional)
1/3 cup pesto (optional)
Heat oil in a large saucepan over medium heat until hot; add garlic, parsley, and basil. Cook 1 minute, stirring frequently. Stir in chicken stock or broth, vegetables, chicken, and ditalini. Bring to a boil; reduce heat. Simmer until ditalini is tender, 8 to 10 minutes; season with salt and pepper. Top each serving with 4 wedges of cheese, then a dollop of pesto, if desired. Makes 8 servings.

Corn Chowder

As seen on WKTV NEWSChannel 2 Friday, January 17, 2014

Corn Chowder

Corn Chowder

Make the most of a blustery day by savoring a steaming bowl of homemade chowder. A delicious way to chase off the chills, old-fashioned chowder will warm you up in no time.

Thick and rich with flavor, this family-pleasing recipe makes good use of pantry staples. You can add extra flavor and make it even heartier by adding a few slices of cooked and crumbled bacon, if desired. Stylish dinnerware like this Anchor Hocking Annapolis glass dinnerware is a great way to highlight the color of the food, and the pieces can go in the dishwasher too.

Whether you enhance with bacon or enjoy as it is, a bowl of hearty chowder is the ultimate in cozy goodness.

CORN CHOWDER

2 tablespoons butter
1 medium onion, chopped
2 medium potatoes, peeled and cubed
3 cups regular or reduced sodium chicken broth
1 1/4 cups regular or fat-free half-and-half
1 1/2 cups fresh corn (from about 3 ears), or frozen corn
1 medium scallion, thinly sliced
3 tablespoons flour
1 tablespoon chopped fresh parsley
Salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onion and potatoes. Cook 5 minutes, stirring frequently. Stir in chicken broth. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in 1 cup half-and-half, corn, and scallion. Bring to a boil; reduce heat. Cook until potatoes are tender, about 10 minutes, stirring occasionally. In a small bowl, stir together flour and the remaining 1/4 cup half-and-half. Stir into chowder. Bring to a boil. Boil 1 minute, stirring frequently. Stir in parsley; season with salt and pepper. Makes 4 servings.

Easy Tortellini Soup

As seen on WKTV NEWSChannel 2

Easy Tortellini Soup

Easy Tortellini Soup

Meatless dishes are a part of the Lenten season for many folks, and when they can be prepared without a lot of planning, they are especially appreciated.

Ideal for time-crunched cooks, this recipe requires minimal ingredients and can be on the table in a jiffy. By keeping a couple of items such as packaged vegetable stock and dried tortellini stored in the pantry, it’s easy to prepare a savory soup at the last minute.

When it comes to saving time in the kitchen, these attractive and practical Chef’s Table soup bowls from Oneida are perfect for hectic households. They can go in the dishwasher and microwave—and are great for either weeknight suppers or elegant occasions.

So when it comes to preparing a meatless dish during the season of Lent or anytime, serve up a bowl of this tortellini soup. It simply couldn’t be easier.

EASY TORTELLINI SOUP

6 cups vegetable stock
1 teaspoon dried parsley, crushed
1 (8-ounce) package dried four cheese tortellini
Salt and pepper to taste
Grated Parmesan cheese (optional)
Chopped fresh flat-leaf parsley (optional)
In a large saucepan, combine vegetable stock and dried parsley. Cover; bring to a boil. Stir in tortellini. Reduce heat; gently boil, partially covered, until tortellini are just tender, 13 to 15 minutes. Remove from heat; let stand, covered, 5 minutes before serving. Season with salt and pepper; top with grated Parmesan cheese and chopped fresh parsley, if desired. Makes 6 servings.

Thanks to Oneida for providing dinnerware

Loaded Chili

As seen on WKTV NEWSChannel 2 Harried Housewife Loaded Chili

Loaded Chili

Loaded Chili

Loaded Chili 2

Loaded Chili

Looking to serve a crowd and score big points at the same time on Super Bowl Sunday? Then make a pot of hearty chili for the big game and you will be a surefire winner.

Just right for any get-together, this recipe is easy to prepare and can be ready to serve in less than an hour. Ladle chili into sturdy bowls like these Chef’s Table Soft Square from Oneida and set out dishes of assorted toppings so hungry fans can add what they like.

When it comes to tackling what to make for the Super Bowl, this recipe is sure to score a touchdown.

And here’s another recipe for Bacon Cheddar Dip that’s terrific when it comes to crowd-pleasing Super Bowl food. Enjoy!

LOADED CHILI

1 1/2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 cup medium tomato salsa
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15- to 16-ounce) can dark red kidney beans, rinsed and drained
1 (15- to 16-ounce) can tomato sauce
1 (4-ounce) can fire roasted diced green chiles
2 tablespoons chili powder
1 teaspoon cumin
Regular or light sour cream
Regular or reduced-fat sharp cheddar cheese
Sliced scallions
Corn Chips
In a large saucepan, combine ground beef, onion, and garlic. Cook over medium heat until beef browns and onion is tender, 7 to 9 minutes, stirring frequently. Drain fat. Stir in salsa, undrained stewed tomatoes, kidney beans, tomato sauce, diced green chiles, chili powder, and cumin. Bring to a boil; reduce heat. Simmer, covered, 40 minutes, stirring occasionally. Top with sour cream, cheddar cheese, scallions, and corn chips. Makes 8 servings.

Thanks to Oneida for providing dinnerware

Butternut Squash Bisque

As seen on WKTV NEWSChannel 2 Friday, October 18, 2013

Butternut Squash Bisque

Butternut Squash Bisque

Take the chill out of a crisp autumn afternoon by indulging in a bowl of Butternut Squash Bisque. Brimming with the flavors of the season, this velvety soup is a timely treat.

The addition of apple cider enhances taste and the aromatic spices mingle perfectly with the season’s finest ingredients. Stop by a farmers’ market, roadside stand, or local supermarket for fresh-pressed cider and just-picked butternut squash for the very best in fall flavor.

Great for entertaining, you can make this recipe two days in advance and store, covered, in the fridge. Simply reheat on the stove over medium-low heat until thoroughly heated. Serve in these white Oneida Chef’s Table Bowls for the ultimate in ease and elegance.

Add a dollop of sour cream and a sprinkling of freshly grated nutmeg as the final flourish, and enjoy a sophisticated soup filled with creamy goodness.

BUTTERNUT SQUASH BISQUE

2 tablespoons butter
1/4 cup chopped onion
2 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
1 1/2 cups water
1 1/2 cups regular or reduced sodium chicken stock or broth
1 cup apple cider
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup fat-free half-and-half
1/4 cup heavy (or whipping) cream
Salt, to taste
Sour cream (optional)
Freshly grated nutmeg (optional)
Melt butter in a large saucepan over medium heat. Add onion; cook until tender, about 3 minutes, stirring frequently. Add squash, water, chicken stock or broth, cider, cinnamon, and ground nutmeg. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Remove from heat and uncover; cool 15 minutes. Puree in batches using a blender. Transfer to a large saucepan. Add half-and-half and heavy cream. Cook over medium-low heat until heated through, about 5 minutes, stirring occasionally; season with salt. Dollop with sour cream and sprinkle with freshly grated nutmeg, if desired. Makes 8 servings.

Thanks to Oneida for providing photography and dinnerware