It has been wintry around here.  As in, cozy sweaters and hot cups of your favorite warm beverages type of weather.  And, of course, soup weather.  Actually, I think our forecast is calling for much warmer weather tomorrow (which means it will probably snow a foot by the weekend – crazy weather!) but, regardless, a crockpot of soup is still delicious.  I’ve been trying several lately and thought I would share two today.  I’ve had several readers and friends reach out to me here on the blog with some new recipes to try and, as soon as I do, I just might share some more.  I really appreciate the sharing:)

I did not realize – until just now – that both of these recipes are originally from the same site.  Apparently, thisisnotdietfood.com is worth checking out:)  The two recipes I have below are my “tweaked” version.  I have to adapt most recipes – usually for two reasons.  One, because I’m a vegetarian and, two, because I always seem to be short at least one ingredient.  I’m not the fanciest of cooks and my pantry is rather simple but I seem to make do.  Even with my adjustments, both of these soups were delicious!

The first one is Chicken and Dumplings Soup.  I hesitate to share the name.  I’m pretty sure my mom and the other fabulous southern cooks in my family might raise an eyebrow at canned biscuits being referred to as dumplings and, I have to admit, I was a bit skeptical myself.  But whatever you want to call the boiled pillows of dough that float in this soup – they are perty yummy.  Of course, I used a plant-based chicken substitute which my husband did not mind at all.  I think he was too busy enjoying the “dumplings”!!

Ingredients

  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 32 oz. broth (I used veggie…but you could certainly use chicken)
  • 4 cups milk
  • 2 cups (more or less) plant-based chicken strips (or shredded, cooked chicken)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tbsp onion powder (or garlic – which is what I had on hand)
  • 1/4 tsp ground sage
  • 8.75 oz canned corn (original recipe says not to drain either can of veggies….)
  • 8.5 oz canned peas and carrots (I drained both because the liquid in canned vegetables is, well, gross)
  • 12 oz Pillsbury refrigerated biscuits

Instructions

  1. Add butter into a large pot on the stove over medium-high heat.
  2. Once butter is completely melted, add the flour.  Stir well and cook until it just starts to brown slightly.
  3. Add the broth pot and stir well.  Add the milk stir again.
  4. Follow with the chicken, spices, and canned vegetables.  Stir well and bring to a boil.
  5. While waiting for the soup to boil, open the Pillsbury biscuits and cut each one into 6 pieces.  Once the soup is boiling, add the biscuit pieces to the pot.
  6. Stir gently, cover the pot and reduce the heat to low.
  7. Cook for twenty minutes, stirring every five minutes to prevent sticking.  During the last few minutes, I stirred in a bit of parmesan cheese because – well, cheese.
  8. Serve and enjoy.

 

I did not take a photo of our soup but it looked as yummy as it tasted.  This second one I actually photographed.  Or tried to photograph.  I will spare you.  I do not know how the food bloggers make their dinners look so lovely.  Nevertheless, this one was even better than the first one.  It is Cheesy Hamburger Potato Soup and was comfort food in a bowl.  It is one of those recipes that was even better the next day.  I highly recommend….

Ingredients

  • 1 lb plant-based ground crumbles (my favorite brand is Light Life) or us lean ground beef
  • 1 cup diced yellow onions (I did not have an onion but our soup was still very tasty)
  • 1/2 cup butter (yes, an entire stick of butter!)
  • 1/2 cup all-purpose flour
  • 3 cups broth (veggie or chicken)
  • 3 cups half and half cream
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups frozen diced hash brown potatoes
  • 2 cups shredded triple cheddar cheese blend

Instructions

  1. Brown ground beef into a large pot over medium-high heat.
  2. Add the diced onions, if using.  Then add butter after ground beef is fully cooked.
  3. Once the butter is melted, add the flour to the pot and cook for approximately 3 minutes.
  4. Add the broth and whisk until a thick mixture forms.
  5. Add the half and half cream, whisking well.  Then add the spices.
  6. Add the frozen diced hash brown potatoes and stir well.
  7. Reduce the heat to medium and simmer, stirring frequently, for 10 minutes.
  8. Add the shredded cheddar cheese to the pot, stirring until melted.  Serve immediately.

 

4 Replies to “Two Cozy Soups”

  1. The hamburger soup sounds yummy and I know the chicken and dumplings was good too. That used to be a regular dinner at my house, but I don’t remember why I stopped. Hey, I love your new look here on your blog and I love the picture of you with your pup! I also enjoyed reading your “about me” and laughed when I read “I clearly live in the wrong area”. I love freshening up my own blog and always appreciate when people take notice, so I thought I’d pass that along.

    I hope you’re having a great week! Take care!

    1. Aw, thanks for noticing. That other photo was rather dated…but now I feel like I need a photo of our other granddog. Gotta be fair and impartial…ha!!

  2. I didn’t have canned biscuits growing up either (though maybe they weren’t even a thing?) and I hardly ever buy them (I like your description of “boiled pillows of dough!!). That soup with them sounds good. I imagine you could use frozen peas and carrots. I have never purchased them in a can before. I think I will try this next week. Thanks for the recipes!

  3. Those do sound yummy! I don’t think I ever follow a recipe exactly either. But there is nothing like a delicious hot soup on a cold winter’s day.

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