Posted at 3:38 pm
Isn’t it so much fun to create something that turns out really good from just things you already have in your house? This soup turned out to be a winner. I had half of a chicken breast left over and decided to try something different.
This made 4 bowls of soup.
1/2 large chicken breasts, cut into very small pieces
2 slices of bacon,cut into tiny pieces
Fry the chicken pieces with the bacon pieces (sprinkle garlic powder (about 1/2 teas) and oregano (about 1/4 teas) over the chicken as it cooks) in a small skillet until chicken is browned and almost done and bacon is crisp. Set aside.
In the crockpot, add the following:
1/2 chopped onion
2 stalks celery, chopped in small pieces (I like to use the inside of the celery stalk which has the leafy pieces as they add so much flavor)
2 carrots, sliced
1 ear of fresh corn, sliced off the cob
2 cups chopped fresh spinach
2 small russet potatoes, cut into small cubes
1 zucchini or mexican squash (I had mexican squash so I used that. Also, I cut out the very inside of the squash, as I like the outer portion with the skin as it doesn’t get squishy like the meat of the squash does when cooked for long periods of time)
1 (14.5 oz) can of diced tomatoes with oregano and garlic (if you can’t find this, buy either just plain diced tomatoes or italian flavored diced tomatoes)
1 can of chicken broth
1 can of water
Salt and pepper to taste
1/2 envelope of McCormick Italian Spaghetti seasoning packet
If this is not enough liquid to cover the ingredients, add either another can of chicken broth or water until all ingredients are covered and there is plenty of juice
Add all ingredients to crockpot and then pour the meat mixture over the top. Stir and set temperature to low and about 6 hours, Check the veggies after about 4 hours and if still need to cook, I changed the setting to high for the last couple of hours. The soup was delicious. Served it with grilled french bread made with butter and garlic.
Posted at 3:30 pm
Even though this is the title to an old song it describes our weather here in Phoenix today and all this week. Since today is father’s Day and we are having a pretty heavy meal of chicken fried steak, mashed potatoes, green beans, gravy and hot rolls for dinner,I wanted it to and on the cool note so I made the frozen strawberry pie with whipped cream for our dessert. After the dinner fiasco last Wednesday night I have actually made myself get back in the kitchen, get my recipes out and began to cook again. Friday night I made an Italian spaghetti soup that ended up delicious with olive bread toasted and then last night we had pineapple cheeseburgers for dinner. Since the heat is forcing us to stay inside more I figured that The best thing I could do was cook and bake. The strawberry pie recipe is under Valentines Strawberry Pie recipe from February, 2015 posts. Here is the recipe for the soup:
Italian Spaghetti Soup
3 links of mild sweet Italian Sausage (take out of the casing)
1 small onion, chopped
1 small green bell pepper, chopped
3 ribs of celery, chopped
1 16 oz can of chopped tomatoes
2 cups of chicken broth
1 zucchini cut into 4 vertical pieces then cut into small bite size pieces
1/3 cup of chopped fresh basil
1/2 cup of butternut squash,cubed very small or can of white navy beans, drained
1 teas Italian Seasoning
3 garlic cloves, chopped
Spray a Dutch oven with Pam. Sauté and crumble the sausage as it cooks until no longer pink. Add the onion and rest of ingredients to pan. Stir until well combined. Add lid and bake in 300 degree oven for 4 to 5 hours or until veggies are tender. When soup is done, remove from oven and cook, according to directions, about4 oz of thin spaghetti, breaking noodles as you add to the boiling water. When spaghetti is done, drain almost all of water, leaving a little to add with the spaghetti to the soup mixture. Salt and pepper soup as desired. Serve with toasted garlic kalamata olive bread and sprinkle Parmesan cheese on top of soup.