Christmas Re-cap… and It’s Cold Outside So Let’s Eat Soup!

I’m glad the new Spiderman PJ’s went over well! It doesn’t get much better than that face!

How was everyone’s Christmas? We have been staying at my mom’s in AZ for the last week and a half and have had so much fun. I also survived unpacking in Newport last week. I now compare unpacking next to death. I was so crabby, but I am officially unpacked and ready for our new life in Newport after the new year.

Since I haven’t been home to blog my recipes, I’ve put together some of my favorite soups in one giant post. I am such a baby when it’s so cold and all I want to eat is warm soup! Enjoy some of my favorite Christmas snapshots and some MMM good Soup!

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A bowl of Chicken Pot Pie Soup with Puffy Croutons

Chicken Pot Pie Bowls with Puffy Croutons

A variation on a classic Chicken Pot Pie, these warm and hearty bowls make great winter meals.
Course: Dinner
Cuisine: American
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
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Ingredients

For the Chicken Pot Pie Soup:

  • 3 tablespoons extra virgin olive oil
  • 2 large carrots peeled and sliced
  • 2 stalks of celery chopped
  • 1 medium white onion finely diced
  • 2 large boneless skinless chicken breasts cooked and shredded
  • 1 stick butter I know, I hear the groans
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 2 cans chicken broth
  • 1 cup half-and-half there go the groans again
  • ½ cup low-fat sour cream better?
  • 1 cup petite peas frozen is fine
  • salt and pepper to taste
  • pinch of garlic salt Lawry’s

For the Croutons:

  • 1 sheet thawed puff pastry
  • 1 egg mixed with 1 tbsp water
  • ¼ teaspoon Cajun seasoning

Instructions

  • Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery, and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer.
  • In a separate medium pot, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth. Slowly whisk in chicken broth and half-and-half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper, and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.
  • Preheat the oven to 350 degrees F. Gently roll out the puff pastry with a rolling pin to even thickness. With a pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With a pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.
  • Serve in pot pie base in bowls and top with puffy croutons, Enjoy!
Keywords: chicken pie, chicken pot pie, chicken pot pie soup

 

A bowl of Chicken Pot Pie Soup with Puffy Croutons

Hearty Healthy Chicken Soup

A quick and healthy veggie-packed soup with spicy jalapeno and Hidden Valley Ranch Seasoning Mix.
Course: Dinner, Lunch
Cuisine: American
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • ½ cred bell pepper finely diced
  • ½ cup white onion finely diced
  • 2 tablespoons jalapeno minced (seeded and membranes removed)
  • 3 cloves garlic minced
  • 2 14 oz cans chicken broth
  • 3 tablespoons tomato paste
  • 1 can northern beans undrained (white beans)
  • 1 can drained corn kernels
  • 2 cups thinly sliced fresh spinach leaves stems removed
  • 2 large boneless skinless chicken breasts cooked and chopped or shredded
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons Hidden Valley Ranch Seasoning Mix

Instructions

  • Heat olive oil in a large dutch oven or pot over medium heat. Saute carrots, celery, bell pepper, onion, and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.
  • Stir in remaining ingredients, then reduce heat to low and simmer for 20 minutes. Serve with fresh rolls. Enjoy!
Keywords: chicken soup, easy soup, healthy soups
A bowl of Chicken Pot Pie Soup with Puffy Croutons

Classic Hearty Corn Chowder

A creamy corn chowder with diced ham and topped with a dollop of Roasted Pablano Cream.
Course: Dinner, Lunch
Cuisine: American
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
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Ingredients

For the Corn Chowder:

  • 3 tablespoons extra virgin olive oil
  • 1 large onion diced
  • 3 stalks celery diced
  • 4 large carrots diced
  • 1 large fennel bulb thinly sliced
  • 2 cloves garlic minced
  • ½ lb diced ham
  • 10 fresh ears of corn kernels removed and placed into a bowl (or a 2lb bag of frozen corn)
  • 3 14 oz cans chicken broth
  • 8 oz sour cream
  • 1 cup half and half

For the Roasted Poblano Cream:

  • 1 roasted poblano pepper
  • ½ cup sour cream

Instructions

For the Corn Chowder:

  • Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots, and fennel. Cook and stir for 10-12 minutes or until vegetables are softened. Stir in garlic and ham until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into the pot with whole kernels. Stir in chicken broth, sour cream, and half-and-half. Reduce heat to low. Season with salt, pepper, and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

For the Roasted Poblano Cream:

  • Place poblano pepper under the oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping halfway through or until blackened on all sides. Transfer to a brown lunch sack and fold the top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of the soup if desired.
Keywords: corn chowder, creamy soups, ham soup
A bowl of Chicken Pot Pie Soup with Puffy Croutons

Loaded Baked Potato Soup

A rich and creamy potato soup loaded with ham and Applewood smoked bacon.
Course: Dinner, Lunch
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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Ingredients

For the Soup:

  • 12 oz Applewood smoked bacon
  • 4 stalks celery finely diced
  • 2 large carrots peeled, finely diced
  • 1 jalapeno seeded, membrane removed and finely chopped
  • 1 large onion finely chopped
  • ½ cup red bell pepper finely chopped
  • 4 cloves garlic minced
  • 1 cup thinly sliced ham or Canadian bacon
  • 32 oz chicken broth
  • 6 oz half and half
  • 10 med/lg. potatoes baked, peeled and mashed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup milk
  • 4 oz sour cream
  • 1 ½ cups shredded cheddar cheese

To Garnish:

  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup thinly sliced green onion green part

Instructions

  • Heat a large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel-lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggies. Saute celery, carrots, jalapeno, onion, and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half-and-half.
  • Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper, and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
  • Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese, and green onion.
Keywords: baked potato soup, ham and potato soup, potato soup
A bowl of Chicken Pot Pie Soup with Puffy Croutons

Creamy Fire Roasted Tomato and Bacon Soup

A creamy flavor-packed soup loaded with fire-roasted tomatoes, fresh basil, and crispy bacon.
Course: Dinner, Lunch
Cuisine: American
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
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Ingredients

  • 12 strips of bacon cut into ½ inch pieces
  • 1 cup white onion finely chopped
  • 3 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 serrano pepper seeded and chopped
  • 4 cloves fresh garlic minced
  • ¼ cup flour
  • 3 14 oz cans reduced-sodium chicken broth
  • 28 oz can Muir Glen Fire Roasted Diced Tomatoes
  • 10-12 fresh basil leaves with stem
  • few pinches of salt to taste
  • ¼ teaspoon fresh ground black pepper
  • 1 cup half-and-half or heavy cream

Instructions

  • Place bacon pieces in a large dutch oven or pot over medium heat. Cook until browned and crisp. Remove bacon with a slotted spoon to a paper towel-lined plate.
  • Add onion, carrots, celery, and pepper to hot bacon grease. Cook until vegetables are softened, about 5 minutes. Stir in garlic for 1 minute, then stir in flour for another minute.
  • Slowly stir in chicken broth. Add tomatoes, basil leaves, salt, pepper, and half of the crumbled crisp bacon.
  • Remove basil leaves from soup and carefully transfer soup, in batches, to a blender and blend until smooth. Pour back into the pot and stir in heavy cream. Simmer on low for 15 minutes. Top each bowl with remaining crumbled bacon pieces. Enjoy!
Keywords: soup tomato, soups with bacon, tomato basil soup

 

Have a Great Week! I’ll be back soon with some favorite light recipes for the New Year!!

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39 Responses
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  2. Katrina

    Love all your soups! Cute pics of your boys, too.
    Happy New Year! Can’t wait to see what you’ve got for us in 2009!

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