Homemade Cup-of-Soup

    Our family loves eating "real food".  You know fresh or made from scratch items that are not processed.  Sometimes we are in a rush and we do go for convenience.  Just because something is convenient doesn't mean it can't be made quickly.  This is one of those items.  It is my version of "cup-of-soup" that is homemade and doesn't come from a box. This recipe is a hit with my family  Perfect for quick lunches or even as a quick snack to help you get through your day.

 

•  1/4 c. dehydrated vegetables (peas, carrots, celery,  sun dried tomatoes, leeks, etc.)
• 1/4 c. rice or broken up vermicelli
  
• 2 tsp. beef bouillon
• 1 tsp. tomato powder
• 1 tsp. mushroom powder
• 1/2 tsp. dehydrated chopped onions
• pinch of salt

 

    Mix all the ingredients together and place into a pint sized mason jar.  When you are ready to eat, just add 2 cups of really hot water, stir and after 5-7 minutes, you are ready to eat. 

 

 

 

    Be sure to check out some of my really popular recipes, including:  Chicken and Rice Soup Mix-in-a-jar; Potato Soup Mix-in-a-jar; and Rainbow Soup Mix-in-a-jar.

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

Yummy Meatballs and Gravy

    I remember as a little girl watching my grandmother make meatballs.  They always smelled so good.  I was reminiscing recently and decided to whip up some meatballs and topped them with a lovely brown gravy.  We served it over mashed potatoes and the whole family enjoyed it.  It will definitely go into our family meal rotation.  It is the epitome of comfort food!

 

For the meatballs:

2 lbs. lean ground beef

1/4 c. breadcrumbs

1 lg. egg, beaten

1/2 yellow onion, finely diced

3 T. olive oil

1 T. ketchup

2 tsp. parsley 

1 tsp. mustard

1 tsp. Worcestershire sauce

1 tsp. minced garlic

1 tsp. Italian seasoning 

1/2 tsp. salt

1/4 tsp. pepper

 

For the Gravy:

1 c. beef broth

1/2 c. milk

1/4 c. water

1 yellow onion, sliced into 1/2" strips

3 T. cornstarch

1 T. butter

1 1/2 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. garlic powder 

 

    In a large bowl, mix together all of the meatball ingredients (except for the olive oil).  Mix until just combined.  If you overmix them, the meatballs can become tough.  Form the meat into individual meatballs that are 1 1/2"-2" in size.

     In a large skillet, heat up the olive oil over medium heat. Brown a few meatballs at a time.  It took me about 2 minutes per side to get the meatballs evenly browned.  Remove the meatballs and place on a paper towel lined plate.  Keep doing this until all the meatballs are browned.

    Using the same skillet and without draining off the oil, melt the butter for the gravy.  Add in the onion slices and allow the onions to soften and even caramelize a bit.  Stir frequently.  Once the onions are nice and soft, add in the beef broth, milk, spices and Worcestershire sauce. Stir well and turn your stove to high.

 

 
    As it is cooking, mix cornstarch and water together in a small bowl.  When it is thoroughly mixed, check on the gravy.  If it is at a small boil, then whisk in the cornstarch mixture and turn the stove to low.  Continue to whisk as it cooks and thickens.  

    Now add in the meatballs back into the skillet and heat it up on low for about 10 minutes.  

      Serve over mashed potatoes, rice, or even on some toast.  

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

Follow me on MeWe

Follow me on Parler 

 

 
 

Creamy Chicken and Rice Soup

     This is a thick and flavorful soup.  It is easy to put together and turns out so marvelously.  I literally LOVE this soup and eat the leftovers over the next few days for every meal until it is all gone.  It is THAT good!

 

     If you are like me, I love soup on chilly, winter days but I am also one who believes a good pot of soup can be served anytime of the year.  I like to make this soup at least once a month, whether it is in January or July.  

Creamy Chicken & Rice Soup

3 c. cooked rice

2 c. milk

2 lg. cans chicken breast

2 carrots

1 carton (32 oz.) chicken broth

1 can cream of chicken soup

1 stick of butter

1 T. dehydrated chopped onions

2 tsp. parsley

1 tsp. rosemary

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

      Add your prepared rice to a large soup pot.  Get your carrots and then peel the carrots; cut off the ends; and cut the carrots into small pieces.

   Add the carrots into the soup pot and then add in all the spices.

    Stir in the rest of the ingredients and turn the stove-top onto medium.  Heat the soup until hot, stirring occasionally.

 

  I love to serve this with some homemade bread.  They pair beautifully together.  

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

Cauliflower Soup

   

 

      Cauliflower soup is pure comfort food at its finest.  So good to curl up with a bowl on a cool evening and veg out reading a good book or watching your favorite TV program.  I made a pot of it last night and my son took it to church with him because they have a potluck every Wednesday before services and it was a big hit.  It is totally delicious and I hope you'll try it out soon.

 

 

Cauliflower Soup

5 c. water

2 c. milk

1/3 c. flour

1 c. shredded cheddar cheese

1 medium head of cauliflower

1 carrot

1 stalk of celery

1 chicken bouillon

3 T. butter

1 T. dehydrated chopped onions

1/2 tsp. salt

1/8 tsp. pepper

     In a large pot, break up the cauliflower into small, bite sized florets.

      Cut up the carrot and add it to the pot.

    Now, cut up the celery and add it in too.

     Add in the water, bouillon, onions,  salt and pepper.  Bring to a boil over medium heat.  Once it begins to boil, turn it down a bit and cook for 15 minutes. 

  

      

    As the cauliflower is cooking, get out another pot and begin to make the rue that is needed.  To do so, add your butter to the new pot.  Turn your stove onto medium and melt your butter and let it get very hot to the point it is close to darkening.  Once it begins to darken, whisk in your flour.  Continue to whisk it until it is all mixed together and then whisk in the milk.  Cook and stir until it is thickened.  Once it is thickened stir it into your cauliflower mixture.  Stir well and then stir in the cheese.  

Makes your whole kitchen smell so good!

Serve it along with some homemade fresh bread and your meal is complete!

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

Chicken a la King Recipe

   Chicken a'la King is one of those dishes that I think counts as a comfort food.  A food that makes you feel warm & cozy and makes you think of the good ole days.  Of course, that just may be me too. 

Chicken a'la King

 

 4 chicken breasts

1 1/2 c. milk

1/2 c. flour

1/4 c. chopped pimentos

1 can peas

1 can chicken broth 

1 small can mushrooms 

1 green pepper, sliced or diced

1 stick of butter

1 chicken bouillon cube 

2 T. cornstarch

1 T. parsley flakes

2 tsp. chives

1 tsp. salt

1/4 tsp. pepper

                       

                                    

   Boil the chicken and then shred it or just use canned chicken.  Melt the butter in a skillet and cook the green peppers.  Stir in the flour, salt & pepper.  When it is nice and hot, stir in the milk, broth, peas and crumbled up bouillon cube.  Boil for one minute and stir in the pimentos, chives, parsley, mushrooms, chicken and cornstarch.  

I just used some of my dehydrated mushrooms and chives instead.

  If the liquid is not hot enough, the cornstarch will not thicken the sauce.  Stir well and remove from heat.  Let it thicken for 5 minutes and then serve over hot biscuits, toast or egg noodles.  We prefer to eat it over homemade biscuits. 

 

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

Tuna Noodle Casserole Recipe

  Tuna noodle casserole is one of those easy-to-make, inexpensive, yummy meals.  We have this about 2-3 times a month and is always a big hit.

Tuna Noodle Casserole

Lg. bag of Egg Noodles                2 T. dried chopped onions

1 can of peas                                 3 carrots, sliced

1 1/2 c. shredded cheese               3 small cans tuna, drained

2 cans cream of chicken soup       1/2 c. milk

1 tsp. salt                                       1/2 tsp. pepper

1 c. crushed cornflakes

   

     Preheat your oven to 425 degrees.  Spray a 9" x 13" cake pan with cooking spray and set aside. 

 

     Bring a large pot of water to boil.  Once it boils, stir in the bag of egg noodles and the sliced carrots and let them boil for 5 minutes.  Drain and return the noodles to the pot.  Now, stir in the can of peas, onions, 1 cup of the cheese, tuna, soups, milk, salt and pepper. Stir well.  

 

    Pour the mixture into the prepared cake pan and bake for 25 minutes.  Carefully remove the pan from the oven and sprinkle on the remainder of the cheese and the crushed cornflakes.  Bake for an additional 5 minutes.  

     

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

I shared this recipe on the following blogs:
The Chicken Chick
Cornerstone Confessions
Hope in Every Season
Frugally Sustainable 

Homemade Chicken and Dumplings Recipe

    My family loves Chicken & Dumplings.  If they had their way, they would eat this 3-4 times a week and never tire of it.  I know everyone makes theirs differently but this is the way I have been cooking mine for years and people always swear this is the best they've ever tasted. Hope you'll try it out for your family and they love it too.

 

 

  Homemade Chicken & Dumplings

2 c. chicken

32 oz. chicken broth

½ tsp. seasoning salt

1 tsp. celery flakes

2 chicken bouillon cubes

2 cans cream of chicken soup

1 can of peas

3 carrots, chopped

½ tsp. thyme

½ tsp. pepper

½ tsp. dill

1 tsp. parsley flakes

2 tsp. onion flakes

1 tsp. basil

1/8 tsp. turmeric (gives it a lovely color)

½ tsp. rosemary

  

For the dumplings:

1 ½ c. flour

2 ½ tsp. baking powder

1 tsp. salt

1 c. milk

¼ c. cornmeal

1 tsp. parsley flakes

  First, to prepare the broth of the meal, combine all the ingredients together in a large pot.  Cook on medium heat about 15 minutes.  The liquid needs to be nice and hot and bubbly.   As it cooks, prepare the dumplings by stirring all the dumpling ingredients together in a bowl.  

 

      Once the liquid is nice and hot, drop the dumplings into the liquid by small spoonfuls.  Be sure to leave space in between each dumpling because they will swell up as they cook. 

The dumplings cooking in the pot...

 Let the dumplings cook 3-4 minutes or until the dumplings are done.  Spoon into bowls and enjoy!

A bowl full of goodness. Doesn't this look delicious?!

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

I shared this recipe on the following blogs:
The Gathering Spot
Meal Plan Monday
Claire Justine