Posted in Warm the Soul

Comfort Food: Chicken Meatball Soup

 

pattyschell.com

Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.


Chicken Meatball Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 red bell pepper, diced, I used jarred roasted red bell peppers
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 15.5 ounce can diced fire-roasted tomatoes
  • 3 carrots, peeled and diced
  • 2 cups shredded cabbage
  • 2 cups shredded kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Chicken Meatballs

  • 1 1/2 pounds ground chicken breast, I used my food processor to finely chop chicken breasts
  • 2 eggs
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt

Mix all ingredients together gently. Form into 1-inch balls when ready to drop into broth.

Soup Directions

  1. Sauté onion, celery, red pepper, garlic until starting to soften.
  2. Add thyme, salt and pepper. Cook just a minute or two more.
  3. Add chicken broth, tomatoes and carrots. Bring to simmer.
  4. Simmer about 20 minutes for flavors to mingle a bit.
  5. Drop meatballs carefully into pot. Return to a simmer. Cook, uncovered, until meat balls are cooked through.
  6. Add cabbage and kale to pot. Cook until tender, 10 minutes.
  7. Enjoy with some crusty bread spread with butter. 

    Pure comfort.


Food, like a loving touch or a glimpse of divine power, has the ability to comfort.

Norman Kolpas


 

Weight Watchers on Freestyle can enjoy each cup of this soup for only 1 point.

Posted in Warm the Soul

Minestrone

Partys_Minestrone pic

More soup is on the menu at my house. This is recipe is one of the first soups I learned how to make. It’s simple and comforting. Serve with some crusty bread for dipping. I have omitted the pasta in this recipe, but it can certainly be added in if you like. Just add about ¼ to ½ cup broken spaghetti or small pasta in the last 10 minutes. You could also add Italian sausage or another meat of your choice. Just a half pound will do. Make it your own.


Minestrone

4 servings of about 1 1/2 cups

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 medium carrots, peeled and sliced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 32 ounces chicken or vegetable broth
• 1 cup thinly sliced cabbage or grated zucchini
• 1 15.5-ounce fire-roasted diced tomatoes
• 1 15.5-ounce cannellini beans, drained and rinsed

Directions
1. Heat oil in soup pot over medium heat.
2. Add onions, carrots, and garlic. Sauté until onions are soft.
3. Add basil and salt. Cook 2 minutes more.
4. Stir in broth, cabbage or zucchini, beans, and tomatoes. Cook until vegetables are soft, about 30 minutes.
5. Enjoy!
Weight Watchers, this is a great addition to your Freestyle menu. Zero SmartPoints as is. With pasta, it becomes a 1sp about 1 ½ cups of soup.


 

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” — Laurie Colwin

 

 

 

Posted in soup, Warm the Soul, Yumminess

Soup’s On! Creamy White Chicken Chili

Creamy White Chicken Chili

The weather has turned on us here in my part of Southern California. The nighttime temperatures have dipped below freezing and in response I have been making soup. Tonight, it was a White Chicken Chili. Oh man, was it delish. Hope you enjoy it, too. And by the way, this will work very well in your crock pot, too.


Creamy White Chicken Chili

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 15.5-ounce cans white beans
• 1 15.5-ounce corn
• 24 ounces chicken broth
• 2 4-ounce cans green chilies (mild, medium, or hot)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 4 ounces cream cheese (I used reduced fat)
• ¼ cup half-and-half (I used fat-free)

Directions
1. Place all ingredients except cream cheese and half-and-half in soup pot.
2. Bring to boil, then reduce heat. Simmer for about 30 minutes, until flavors mingle and chicken in done.
3. Remove chicken from pot and shred. Return to pot.
4. Add the cream cheese and half-and-half.
5. Heat on low until cream cheese melt and incorporates into soup, about 15 minutes.
6. Serve with your favorite chili toppings.

Note: If using the crock pot just dump in all the ingredients except cream cheese and half-and-half. Cook on low for 6-8 hours. Shred chicken, return to pot. Turn on high. Add cream cheese and half-and-half. Cook until cheese melts and is incorporated into soup, about 15 minutes. Enjoy!

If you’re doing Weight Watchers like I am, the new Freestyle program makes this recipe 3 SmartPoints for 1 1/2 cups of soup. It’s so delicious and satisfying. I have now lost 17.2 pounds eating well.


Good soup is one of the prime ingredients of good living.
Louis P. De Gouy

 

Posted in Dumping Dinner

Dinner Party? Why Yes!

20171013_155200

This past week was SOUPer Friday.

“What one earth is that?” you may ask. Well, it is a gathering of friends who get to together to enjoy each others company, share a meal, and talk about what they share a passion for. (See more here.) I was inspired long ago by a story of a women who repaid her friends’ dinner invites by bringing them all together for a meal in her home. Her menu? Bean soup. It was cheap and could feed a crowd. I combined this idea with another story I heard of a couple who hosted concerts in their New York apartment and invited their friends who enjoyed the fine arts. They also shared a meal as well as something they had a passion for—the arts.

My dinners have kept the soup idea but our reason for gathering is to hear from mission workers who practice their calling locally as well as a round the world. It’s a marvelous night of good news. This month we heard of a local ministry helping those with special needs, outreaches using the arts in Germany, prevention of human trafficking in India and Thailand, and upcoming opportunities to help the homeless in Mexico. Every month is different and the reports of positive action bring hope to those who hear the stories.

If you are local to the Victor Valley in California, feel free to join us. Contact me directly for more information or join our Facebook page SOUPer Friday.


One of last week’s soup offerings was Mexican-Style Beef and Hominy Stew. It was delicious. All the ingredients can be dumped into a crockpot in the morning and by suppertime you will have something pretty delicious.

Mexican-Style Beef and Hominy Stew

serves 4

Ingredients

  • 1 pound lean ground beef
  • 2 carrots, peeled and thinly sliced
  • 1 medium onion, coarsely chopped
  • 1 red bell pepper, diced
  • 1 15.5 ounce can hominy, rinsed and drained
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 3 cloves garlic , minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth

Directions

  1. Dump all ingredients into crock pot, leave ground beef in one large piece.
  2. Cook on low 8-10 hours, or high for 4-6 hours.
  3. When finished, use a potato masher, break up ground meat into bite-sized pieces.
  4. serve with chopped cilantro and lime wedges.
  5. Enjoy!

All ingredients can be put into a gallon zipper bag and frozen for a later cooking date. to cook—dump frozen meal into crockpot and follow cooking times.


 

People want real, flavorful food, not some show-off meal that takes days to prepare.

chef Ted Allen

 

 

 

Posted in Easy Recipes for Busy Days, Matters of the Heart, Warm the Soul

Dumping Dinner: Chicken and Rice Soup

thepartysinthekitchen.me

I received this text this morning from my daughter, Charity—

Hey, Mom, we all got sick last night and were wondering if you could go to the store for us.

When my daughter says all, she is talking about a lot of people. You see, she has six children, age 10 and under. The flu at her house is serious business especially when she has it, too. So, I did what any mama/grandma would do. I brought her requested items of chicken soup, saltine crackers, and ginger ale to her front door, peeked in, hugged the one non-sick child, and said a quick prayer for their recovery on my way back to my car. Oh, man, it’s gonna be a long day over there.

I wish I had been more prepared. It would have been much more comforting to have some homemade chicken soup to take, but I didn’t have what I needed so I bought the canned instead. Now that I’m back home, I have come up with a Chicken and Rice Soup that can quickly be cooked up on the stove-top or in the crockpot. I have included directions for freezing as well. That way, when you or someone you love comes down sick, in a very short time you can have some comfort simmering away.


Chicken and Rice Soup

Ingredients

  • 1 pound chicken breasts
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2-3 garlic cloves, minced
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • 1-2 bay leaves
  • 6 cups chicken broth
  • 1 8.5 ounce pouch shelf-stable rice or rice-mixture of your choice or 1 ½ cooked rice.

Directions

  1. Add all ingredients except rice into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. If using stove-top, simmer everything except rice until chicken is tender.
  2. Remove chicken and shred. Stir back into soup along with rice.
  3. Serve.
  4. Enjoy!

For freezing:

Dump all ingredients except chicken broth and rice into 1 gallon freezer bag, close, label and freeze. To cook follow directions above adding 2 hours to your cooking time.

Extra:

This soup can be easily transformed into what you crave or adjusted to what you have in your pantry. Experiment and let me know how it turns out.

 

 

 

Posted in Easy Recipes for Busy Days

Dumping Dinner: Southwest Chili

thepartysinthekitchen.me

Life has been a whirlwind around my house these past few weeks with deadlines and travel.

I must apologize for neglecting you all in keeping up with my commitment to post some yummy dump dinners every week. With all the activity around here, I have depleted my own supply. So, it’s time to stock up, but before I do, here is one recipe you can dump in your crock pot right now. There is a little chopping involved, but at supper time, you will have a pot full of yumminess.

Ingredients

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • 2 16-ounce jars of mild salsa
  • 1 14.5- ounce can black beans, drained
  • 1 14.5- ounce can kidney beans, drained
  • 1 14.5- ounce can sweet corn, drained
  • 1 7-ounce can green chilies drained

For serving

  • Fresh grated cheddar cheese
  • Green sliced onions
  • Sour cream
  • Tortilla chips

Directions

  1. Place all ingredients except those for serving in a crock pot. Leave the ground beef in a chunk to cook.
  2. Cook for 6-8 hours on low.
  3. Before serving use potato masher to break up the ground beef into smaller pieces.
  4. Serve with suggested toppings or cornbread would be delish, too.
  5. Enjoy!

To freeze before cooking.

  1. Dump all ingredients except those for serving.
  2. Label and freeze.
  3. When time to cook dump frozen meal in crock pot and cook 8-10 hours.

Don’t ever miss a post. Be sure to sign up to receive the latest recipes directly to your email. Or connect with me on Facebook at The Party’s in the Kitchen.

Tell me what you have been cooking up in your kitchen? I would love to hear from you. Please leave a comment.

 

 

Posted in eating well, soup, Warm the Soul

Ahhh. . . Soup’s On

“But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.” ― Suzanne Collins, The Hunger Games

The signal to begin the rush has sounded. With Halloween behind us, the holidays are in sight. Posts of things we are thankful for have started hitting individual’s Facebook pages, and winter wonderlands have sprung up where the garden centers used to be. Ready, set, go! Let the busyness begin.

Perfect time to get the crock pot out and have something simmering for those days when activities and the demands of the season overwhelm us.  A pot full of deliciousness wafting its aroma all the way to the front door will be the perfect Welcome Home after a hectic day. Couple it with some good bread and a sigh just might occur.

This recipe is from my daughter, Genevieve. You won’t need your crock pot for this one because you can have it on the table in thirty minutes if you like. But there is something to be said for a soup that has been allowed to mingle for a few hours. So, either way, it will be a warm finish to your day.


Italian White Bean Soupthepartysinthekitchen.me

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper. Seeded and diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 pound Italian seasoned turkey sausage
  • 3 cans Cannoli beans, drained
  • 1 can diced tomatoes, drained
  • 6 cups chicken stock
  • 1 teaspoon oregano

In Dutch oven, sauté onion, red pepper, and carrot 5 minutes. Add garlic and cook 1 minute. Add in turkey sausage and cook until no longer pink. Add chicken stock, white beans, tomatoes, and oregano. Simmer for 15 minutes.

This delicious soup is one of those recipes you can alter to what’s in your pantry. Try one of the following ideas. If you come up with other ideas, please don’t keep them a secret. Be sure to share.

Additional ideas—

Substitute ham for sausage. Omit the tomatoes and oregano. Add 1 teaspoon thyme.

Substitute chicken breast for sausage. Add a spoonful of pesto to each bowl when serving.

Omit sausage. Replace chicken stock with vegetable stock. Add 1-2 tablespoons of Italian seasoning.


This recipe along with a couple of other soup recipes for Creamy Potato and Roasted Tomato plus my sister’s flatbread recipe can be found in the food column, Corner Bistro, of this month’s issue of Broken But Priceless: The Magazine. I have the privilege of being the food columnist for this beautiful online magazine that brings information and encouragement to those who live with chronic illness and their caregivers. Take a peek, and pass it along to others. I learn something new from each issue.