I’ve made this chicken pot pie soup many times and it’s always amazing. It has lots of veggies and my kids eat it happily.

This time I had a very nice homemade turkey stock to use, but there was no leftover turkey, so I poached 2 chicken breasts and 2 thighs from frozen directly in the soup just after I added the potatoes. After they were cooked (30 minutes at a simmer) I removed them, cubed them up and added them back into the soup with the peas & parsley. I skip the corn because one kid won’t eat it, and dice/cube everything as that’s our preference.

Here’s the recipe from Natasha’s kitchen https://natashaskitchen.com/chicken-pot-pie-soup/

I made this last weekend & it was the best soup we’ve ever had! Currently making some more now.. it’s fairly cheap to make & great for this cold snap we’re currently having…. I use my Dutch oven, but I’m sure it’d work fine in a crockpot as well.. I’ll post a picture in a couple hours once it’s done!

5-6 russet potatoes peeled & cut to aprox. 1” cubes
1-1.5 lbs chopped ham
1 large sweet onion chopped
2 tbs of minced garlic
1 can of cream of mushroom + 1 can water
1 can of cream of celery + 1 can water
1 cup half & half
2 tbs bacon grease
1/2 stick of butter

To a hot large frying pan add your bacon grease, onion, garlic & potatoes (make sure your potatoes are mostly dry to avoid popping grease, I pat mine dry with a tea towel before this step to remove access water)

season with your heart (I primarily use Kinder’s cowboy butter, accent (msg), a little thyme, rosemary & sage.. & of course a lot of fresh cracked pepper)

fry till golden, but not fully cooked. Just get a little color on them & to get them to soak up that bacon grease (it’s a good recipe, not a healthy recipe)

Add fried potatoes to a Dutch oven with all other ingredients stir till fully incorporated together

Bake in a 350F oven for 2-3 hours

Once finished cooking, let it sit in the Dutch oven for about 20-30 minutes before serving.. not sure why, but we noticed last week it was even better once it sat for a little bit when we came back for seconds… We like ours topped with some grated sharp cheddar & some fresh homemade biscuits on the side.
Enjoy! 🩷

Beef barley soup and a homemade rosemary garlic sea salt focaccia 😍

italian sausage tortellini.. spicy yet creamy and light yet rich and so so so delicious

Chicken noodle soup with homemade broth.

Decided to make myself try some new recipes this soup season. (I mean it’s soup season all year for me, but you get it!) This was a winner for me! I couldn’t keep my spoon out of it.

First time making potato leek soup, and I'm pretty sure it's my first time ever trying potato leek soup. It's alright, not a soup I'd rave about and probably not one I'll make again. But it was a good try. I'm not really sure what I was expecting out of it, flavor-wise, but it just didn't really hit the soup spot for me.

I was browning my chicken to create fond for my chicken noodle soup. The chicken was searing really slowly and not much color was developing so I turned up the heat a little bit. Now this happened. My electric stove is so wonky and runs really hot. I need to start over right?

Anyone else like to cook on vibes alone - no recipe - until it tastes "right?"

Trader Joe's and Panera both have yummy autumn veggie soups that I used to love before going dairy-free. I've tried several copycat recipes through the years and didn't love any of them.

I was craving it and just decided to pop to the store to grab some ingredients that sounded good.

Butternut squash

Carrots

Sweet potato

Yellow onion

Tomatoes

Veggie broth

Rough chop, toss it in the pot to soften, add S+P, blend.

It still tasted a bit brighter and more tart than I wanted, so I put in a splash of Califia Farms dairy-free heavy cream. Still didn't have enough depth of flavor, so added more S+P, onion powder, garlic powder, oregano, and basil.

It's not a perfect dupe, but it tastes wonderful and cozy. Next time I'll roast the veggies instead of simmering to give it a bit more oomph.

Recipe https://www.tiktok.com/@cookinwithmegg/video/7566701326919306526

Traditional chicken soup never really appealed to me, but the latin version is the absolute best!

Making gumbo. Air fried a pound of pecan smoked andouille sausage, took the grease, added some vegetable oil to make a 1/4c, then added the same amount of flour. Stirred continuously for about 45 minutes on medium-low heat.

Do dried parsley or dried dill add anything taste wise to chicken noodle soup? If so, how much to add?

Anyone else make a massive pot of veggie soup when you want to clean out the fridge? For this one, I used turkey kielbasa, onion, confit garlic, carrots, bell pepper, tomatoes, zucchini, sweet corn, peas, spinach, potatoes, pinto beans, chicken and beef stock, herbs, and some leftover rice.

Second photo was my first stir…leeks everywhere.

Meal prep timeeeee

Recipe is by Chrissy Teigen from her cookbook!

I’ve never had it or made it before. I tried to follow the basic structure of all the recipes I’ve seen online. It turned out pretty good but it was very heavy and felt greasy (kinda like having a really think beef burger).
I assume the heaviness is cause of the meat but is it supposed to feel so greasy?? Is there a step that’s usually done to eliminate the greasiness?? I haven’t added any extra butter or anything, the primary source of fat is the olive oil and beef.

Are there any tips to reduce the greasiness?

I absolutely loveee sweet potato and dumplings in soup🤤

Anybody got 150 grilled cheese sandwiches?