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Damn Delicious | Soup by Chungah @ Damn Delicious - 1M ago

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONER and serve. So easy. SO GOOD!

Greetings from Indy!

We were supposed to get on a flight to Philadelphia this weekend – bags were packed and we were ready to roll. But as we waited by the gate, the flight kept getting delayed due to “mechanical issues”. I already have anxiety with flying so I grabbed my bags, my corgi and drove back home. And it was the best decision ever.

So instead, we picked up a box of Firecakes Donuts and drove down to Indianapolis to spend Father’s Day with Ben’s family. You know, in the rainstorms and all the tornado warnings. We took cover in his parents’ basement with a box of La Croix, Bud Light, and White Claw.

We were set.

Now in all this Indy downpour, all I can think about is this one pot French onion soup.

The perfectly caramelized onions in the soothing oniony-beef stock topped with crisp, golden brown baguette slices smothered in all that wonderful combo of Gruyere and Parmesan cheese. How can you not be thinking about this?

And the best part? You make all of this in one single pot. I’m serious. There’s no ladling. No transferring to ramekins. No fuss. No mess.

Nope, you can make everything in an oven-proof Dutch oven/braiser and pop it right in the oven, then serve.

Easy, cozy, comforting, and so so good. Rainstorms or not, this needs to be made. Like now.

One Pot French Onion Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 1 hour 5 minutes

total time: 1 hour 20 minutes

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONER and serve. So easy. SO GOOD!

entree
One Pot French Onion Soup
15 minutes1 hour 5 minutes
Ingredients:
  • 12 (3/4-inch-thick) French baguette slices
  • 1/4 cup unsalted butter
  • 3 pounds sweet onions, sliced
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup freshly grated Parmesan
Directions:
  1. Preheat oven to broil.
  2. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  3. Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
  6. Stir in balsamic vinegar; season with salt and pepper, to taste.
  7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  8. Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
  9. Serve immediately.
Notes:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

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Damn Delicious | Soup by Chungah @ Damn Delicious - 1M ago

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

This is legit my favorite year-long soup.

Perfect for those super hot summer days where you’re out by the beach all day, coming home to this hearty fresh corn soup where you can get 8 ears of corn for just a $1 at your local grocery store.

An added bonus is that you don’t even have to turn on the stovetop or oven (especially if you have the nifty saute function in your slow cooker!), keeping the house nice and cool.

Then there’s the Chiberia days – you know, the -50 windchill winter Chicago nights where nothing in the world could beat this cozy cozy soup. And if fresh corn on the cob is not readily available, frozen corn kernels will work just fine.

I just don’t recommend skimping on that bacon though. The bacon slices give off so much goodness, cooking low and slow for 8 hours. And the extra crisp bacon bit toppings don’t hurt either!

Slow Cooker Corn Chowder

Yield: 8 servings (10 cups)

prep time: 20 minutes

cook time: 8 hours

total time: 8 hours 20 minutes

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

entree
Slow Cooker Corn Chowder
20 minutes8 hours
Ingredients:
  • 4 slices bacon, diced
  • 6 ears yellow corn, kernels removed (about 5-6 cups)
  • 1 russet potato, peeled and diced
  • 2 slices bacon
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives
Directions:
  1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
  2. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
  4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
  5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 2M ago

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.

And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.

You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.

But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.

So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!

Instant Pot Chicken Stock

Yield: 3 quarts

prep time: 30 minutes

cook time: 45 minutes

total time: 1 hour 15 minutes

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

instant pot
Instant Pot Chicken Stock
30 minutes45 minutes
Ingredients:
  • 3 pounds chicken wings
  • 1 large carrot, peeled and halved
  • 2 ribs celery, halved
  • 1 large onion, quartered
  • 1 head garlic, halved crosswise
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 3/4 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt
Directions:
  1. Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
  2. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  3. Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
  4. Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 2M ago

The easiest crockpot recipe of your life! It’s a one pot wonder – no searing, no fuss. Simply throw everything right in!

I love a good crockpot recipe. Especially the ones that cook low and slow for 7-8 hours, undisturbed, as you walk into the door from work where dinner is magically finished and set.

But then there are those other crockpot recipes that require a little bit of babysitting – ex. an initial sear before that low-and-slow goodness or a cornstarch slurry at the very end of cooking time.

But again, I truly love all slow cooker recipes. But I’m just not particularly fond of the ones that require that extra step, you know?

That’s why this recipe has quickly become my favorite recipe yet.

There’s no searing, no fuss. No extra steps of anything. No nothing.

Nope. You can throw everything right into the crockpot – all of it.

Then you can let it cook low and slow as the chicken gets so unbelievably tender – so tender, you can even shred this by giving the chili a good stir in the crockpot. (Note: chicken breasts can be substituted here, but thighs are much better in my opinion).

When ready to serve, top this bad boy off with all your favorite toppings – tortilla chips, cilantro, sour cream, red onion, avocado slices and lime wedges. But for me, personally, I just need a bag of tortilla chips for dipping purposes.

Slow Cooker White Chicken Chili

Yield: 6-8 servings

prep time: 20 minutes

cook time: 8 hours

total time: 8 hours 20 minutes

The easiest crockpot recipe of your life! It’s a one pot wonder – no searing, no fuss. Simply throw everything right in!

entree
Slow Cooker White Chicken Chili
20 minutes8 hours
Ingredients:
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 4 cups chicken stock
  • 3 (4-ounce) cans diced green chiles
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 1 medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
For the toppings
  • 1 1/2 cups tortilla chips
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup sour cream
  • 1/2 cup diced red onion
  • 1 avocado, halved, seeded, peeled and sliced
  • 1 lime, cut into wedges
Directions:
  1. Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste.
  5. Serve immediately with desired toppings.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 3M ago

The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

So it’s 33 degrees here in Chicago today. With a snow storm, of course.

I really started seeing the light at the end of the tunnel. The coffee shops and restaurants started setting up all their patio furniture for outdoor dining. Now they’re all gone.

Butters and I did brave the snow once today but he quickly scurried back into the house. He was not a fan. So I turned on my crockpot to make the most cozy snow storm soup ever: lemon chicken soup.

It’s really the most comforting soup ever, especially with the hint of tang from the freshly squeezed lemon juice and all the hearty veggies. The spinach is not really needed here but hey – any excuse to have extra “hidden” greens, right?

I also love how the orzo cooks right in the slow cooker so you don’t have to dirty that second pot.

Serve with crusty bread and reload a piping hot bowl of this soup as needed as the snow storm (hopefully) comes to an end. I hear it’s going to be 70 on Wednesday!

Slow Cooker Lemon Chicken Orzo Soup

Yield: 6-8 servings

prep time: 20 minutes

cook time: 6 hours 35 minutes

total time: 6 hours 55 minutes

The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

entree
Slow Cooker Lemon Chicken Orzo Soup
20 minutes6 hours 35 minutes
Ingredients:
  • 1 1/2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 1 medium sweet onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/2 cup orzo pasta, uncooked
  • 4 cups baby spinach
  • 2 tablespoons freshly squeezed lemon juice
Directions:
  1. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
  2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
  4. Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve immediately.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 3M ago

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!

Is it too late in the year to still be whipping up crockpot recipes?

I mean, I did just mention it was going to be 63 degrees F this weekend, but it’s also raining today. Oh and I think I see a forecast of snow sometime next week…

But that’s another story.

Anyway, Butters is currently in his adorable ruffled yellow rain coat while I’m letting this chili cook low and slow, filling up the house with the best kind of aroma: beef chili.

All you need to do is crumble up your ground beef and then dump the rest of your ingredients in your slow cooker.

And if you have a saute function in your crockpot, you have yourself a true one pot wonder.

But as I’m waiting for this to finish cooking through, I’ve also gone through an entire bag of corn chips. You know, the corn chips that were meant to be used for a garnish here.

My bad.

Easy Slow Cooker Chili

Yield: 8 servings (2 1/2 quarts)

prep time: 20 minutes

cook time: 8 hours 10 minutes

total time: 8 hours 30 minutes

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!

slow cooker
Easy Slow Cooker Chili
20 minutes8 hours 10 minutes
Ingredients:
  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 1 poblano chili, minced
  • 2 1/2 cups beef stock
  • 1 (16-ounce) can red kidney beans, rinsed and drained
  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can petite diced tomatoes
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 hot sauce, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • 1 cup corn chips
Directions:
  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
  2. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
  3. Serve immediately, garnished with sour cream, green onions and corn chips, if desired.
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Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

So this is completely inspired by my Thailand trip from last year. It only took me a year to perfect!

Now if you haven’t tried khao soi just yet, it’s the most amazing Thai noodle soup dish made with a coconut-milk-curry-based broth. It’s heavenly, and it’s something I had my entire trip in 90 degree weather in Thailand.

But now, you can skip that trip to Thailand and head straight to making this curry noodle soup right at home.

The ingredient list may seem a bit long but don’t worry – most of the ingredient should already be in your pantry! And if you can’t find chow mein stir-fry noodles, you can easily substitute refrigerated Yaki-Soba noodles and if all else fails, spaghetti noodles will also work just fine.

So rain or shine, 30 degree Chiberia or 80 degree LA weather, this khao soi can be made in any weather! And if you really like that heat, you can add additional red curry paste, to taste.

For best results, serve with an ice cold Singha beer.

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Yield: 4-6 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

Made with such tender shredded chicken in an amazingly fragrant coconut-curry broth that is to die for!

asian inspired
Chicken Khao Soi (Thai Coconut Curry Noodle Soup)
20 minutes30 minutes
Ingredients:
  • 1 (6-ounce) package chow mein stir-fry noodles
  • 1 (13.5-ounce) can coconut milk
  • 3/4 cup jarred roasted red peppers, drained
  • 1 1/2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 shallots, diced
  • 3 tablespoons red curry paste
  • 1 1/2 tablespoons freshly grated ginger
  • 2 teaspoons chili powder
  • 3 cups chicken stock
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon fish sauce
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons freshly squeezed lime juice
For the toppings
  • 1/2 small red onion, thinly sliced
  • 1/2 cup bean sprouts
  • 1/2 cup cilantro leaves
  • 1 lime, cut in wedges
Directions:
  1. Cook noodles according to package instructions; set aside.
  2. Combine coconut milk and red bell peppers in blender until smooth; set aside.
  3. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
  4. Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
  5. Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced and chicken is tender, about 15-20 minutes.
  7. Remove chicken and shred, using two forks, before returning to the pot; stir in lime juice.
  8. Serve immediately with noodles, garnished with red onion, bean sprouts, cilantro and lime, if desired.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 4M ago

All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

Guys.

It was 40 degrees F in Chicago today! That’s basically t-shirts and shorts weather in Chiberia, no?

Except I kind of got ahead of myself and went outside without a beanie nor gloves. And then my head and hands basically froze. I guess I’m not entirely acclimated to Chicago weather.

That’s okay. I raced home to this lasagna soup and completely warmed up in seconds.

Thank goodness I left it in the slow cooker, letting it cook low and slow for 7-8 hours. The house smelled like heaven.

I ladled about 2-3 servings right into my bowl, added about 17 dollops of ricotta and inhaled this like nobody’s business. And I took all the crusty garlic bread and sopped up the leftover bits.

So if Chicago wants to stay this cold, bring it on. I think I could get on board. But only if there’s lasagna soup in my crockpot.

Slow Cooker Lasagna Soup

Yield: 6-8 servings

prep time: 20 minutes

cook time: 8 hours 40 minutes

total time: 9 hours

All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

entree
Slow Cooker Lasagna Soup
20 minutes8 hours 40 minutes
Ingredients:
  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 (15-ounce) cans crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes
  • 6 cups beef stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups uncooked campanelle pasta
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons chopped fresh parsley leaves
Directions:
  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
  2. Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
  5. Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 5M ago

Everyone’s favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!

Guys, it’s really happening.

We move to Chicago in just 3 days! I’ve packed 17 boxes dedicated just for kitchen needs, which means I should be ready to make these pot pie soups in no time.

I mean, what else will Butters and I be doing in 0 degree weather? You know Butters is just too dainty to be walking the streets laced with ice and snow.

So you can count on us being on the couch, wrapped in all the electric blankets we can find, inhaling these biscuits one by one as we sop up all the creamy goodness of this soup.

It has all the best flavors of a chicken pot pie but in soup form, which I personally think is even better than pie form. Plus, the flaky mile high biscuits are everything here.

Now I should mention that each soup should be served with 1 biscuit per serving, but I will totally turn a blind eye if you plan to have 3-4 biscuits with your soup…

Since that’s what I just did last night.

Chicken Pot Pie Soup

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Everyone’s favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!

Ingredients:
  • 5 tablespoons unsalted butter, divided
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 5 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh cut green beans
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons white wine vinegar
Directions:
  1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
  6. Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
  7. Stir in parsley and vinegar; season with salt and pepper, to taste.
  8. Serve with Flaky Mile High Biscuits, if desired.
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Damn Delicious | Soup by Chungah @ Damn Delicious - 5M ago

The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it’s FREEZER-FRIENDLY!

Is there anything else more cozy than a beef stew during the dead of winter? And just to be clear, when I say dead of winter, I mean anything below 50 degrees F.

Hey, you guys know I’m a California wimp.

But I know this stew will be made on the daily once we move to Chicago. I mean, hello, polar vortex stew, right? Maybe that’s what this stew should be called.

Seriously though, these tender chunks of sweet potato with the most amazing melt-in-your-mouth beef chunks cannot be beat.

And you can totally sip on the leftover red wine you use for this. It’s a win-win for all.

Not to mention, this stew is completely freezer-friendly.

I just ask that if you do plan to freeze this, I would undercook the sweet potato by just 5 minutes so that they can stay firm when frozen and reheated (without running the risk of being overcooked during the second round of cooking).

See, now you’re all stocked and ready for the next polar vortex.

Sweet Potato Beef Stew

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it’s FREEZER-FRIENDLY!

Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 1 medium carrot, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, quartered
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 4 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
  • 2 tablespoons chopped fresh parsley leaves
Directions:
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  2. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
  7. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
  8. Serve immediately.
Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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The post Sweet Potato Beef Stew appeared first on Damn Delicious.

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