Slow Cooker Chicken and Dumplings

                                                               

Ingredients:

4 skinless, boneless chicken breast halves 

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


I found this recipe at Allrecipes.com. 

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernal corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded cheddar cheese (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

I found this recipe here.

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions


Directions:
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Butternut Squash and Sage Soup Recipe

Servings: 6 servings
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
1 1/2 tablespoons butter
1 large onion, diced
6 cups chicken broth
20 sage, leaves, fresh
Directions:

1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.

2. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.

3. In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.

4. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.

5. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

6. Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.

7. Remove and drain on paper towels. Reserve butter in skillet.

8. Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Chicken Noodle Soup

1/2 cup onion chopped
1 cup carrots chopped
1 cup celery chopped
2 TBS olive oil
3 32 oz. boxes of chicken broth
2 cups shredded chicken
1 pound egg noodles
1 can cream of chicken soup
2 TBS fresh parsley
Salt and Pepper to taste

In a large pot, add olive oil and add onions, carrots and celery. Cook until soft. Add chicken broth and bring to a boil. Add egg noodles and cook as directed on package. Add chicken, cream of chicken soup and parsley. Add salt and pepper to taste.

Creamy Chicken and Wild Rice Soup

4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice

1-6.2oz. Rice a Roni or any quick cooking wild rice mix with seasoning packet (whatever is cheapest)

½ t. salt

½ t. black pepper

¾ cup all purpose flour

½ cup butter

2 cups heavy cream

In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.


Makes 6 servings.

Tortilla Soup

2 chicken breasts; boneless, skinless
3 qt.. chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 C. tomato paste
1 bay leaf
2 cloves garlic, chopped
1/2 tsp. chipotle chile en adobo, pureed
1 tsp. pickled jalapeno chile seeded, chopped
1 tsp. dried Mexican oregano
1/8 tsp. cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
juice from 1 lime
2 Tbsp. sweet Sherry (preferably Harvey’s Bristol Cream)
1 Tbsp. cilantro, chopped
1 Tbsp. fresh mint, chopped
4 corn tortillas–cut into thin strips
Oil
1/2 lb. Jack cheese, shredded
12 slices avocado
cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine chicken
broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

Taco Soup

1 lb ground beef, browned
1 package taco seasoning
1 can corn (undrained)
1 can Kidney beans (undrained)
1 large can stewed tomatoes (chop if desired)
1 can tomato sauce
1 cup water
cheddar cheese
tortilla chips

Dump everything but cheese and chips together in a large pot and simmer approximately 20 minutes.

Egg Drop Soup

6 C. Chicken Broth
1 large Egg, lightly beaten with 1 tsp. sesame oil
1/4 tsp. White Pepper
4 sliced Green Onion tops for garnish
Salt to taste

Bring the broth to a simmer over low medium heat. Very slowly stream in the egg, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt. Continue to cook until egg is done. Serve promptly.

Tomato Soup

1 (29 oz.) can diced tomatoes
1 (10.5 oz.) can condensed chicken broth, undiluted
2 Tablespoons margarine
2 Tablespoons white sugar
1 Tablespoon chopped onion
1/4 teaspoon baking soda
2 Cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Directions:
1. In a large stock pot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour.
2. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Meatball Soup

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni


Directions

1. Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.

2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Minestrone Soup

1 lb. Navy beans
1/2 lb. salt pork
1 medium onion (chopped)
2 cloves garlic (minced)
3 medium potatoes (diced)
3 medium celery stalks (diced)
3 carrots (diced)
1/2 head cabbage (shredded)
1 Tbsp. chopped parsley
1 tsp. salt
1 tsp. pepper
6 Tbsp. olive oil
2 – 6oz cans tomato paste
1 Tbsp. oregano (to taste)
1/2 cup rice (uncooked)
Optional: 1/2 cup frozen peas

Heat 12 cups water to boil, turn off heat, add beans and soak for 1 hour. Add salt pork and simmer 1 hour. Saute onion, garlic, in oil until golden and set aside. Prepare vegetables, then add to beans with garlic, onions, salt, pepper, seasonings, tomato paste, and rice. At this time, you can also add 4 additional cups of water and continue to cook until thick. Puree in processor at least 1/2 soup mixture, and then mix with un-pureed portion. Serve with Parmesan or Asiago cheese sprinkled on top. Note: This is better when prepared at least 1 day before serving, and then re-heated to serve. Add either Asaigo or Parmesan cheese to the top. Thanks to Jess, a fellow viewer for this wonderful recipe.

Alphabet Soup

1 tsp. vegetable oil
1/2 cup onion, chopped
1 clove garlic, chopped
2 cans (14 1/2 oz. each) reduced salt chicken broth
1 can (28 oz.) crushed tomatoes
1/3 cup alphabet pasta
1/2 cup parsley leaves
1 cup broccoli, chopped
1 cup carrots, chopped
1 cup celery, chopped
Salt and Pepper to taste

Directions:
1. Heat oil in saucepan over medium heat. Add onion and garlic. Cook until onion is soft, about 2 minutes.

2. Add chicken broth, tomatoes, pasta and parsely. Bring to a boil, reduce heat and simmer for 10 minutes.

3. Add broccoli, carrots adn celery to soup. Cook for 10 minutes.

4. Salt and pepper to taste.

Serves 6.

Chicken Toscani Soup

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi
2 cups fat free half and half
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving.

Potato Soup

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.

Butternut Squash Soup

Butternut Squash
Onions
3 Tablespoons butter
1 cup Cream or 2 cups Half & Half
1/2 teaspoon ginger
2 dashes of nutmeg
1/2 teaspoon ground sage
Chicken Broth

Directions:
Cut the butternut squash into a few large pieces. Steam them. Once they're steamed, remove the meat from the skin.

Chop the onion, it does not have to be tiny, it will be pureed in the blender later on.

Melt butter in pan, add onions and cook until translucent. Add steamed squash. Let it cook in the pan for 1-2 minutes before you add other liquid.

Add 1 cup cream or two cups of Half & Half. Add ginger, nutmeg and sage. Add chicken broth.

Bring to a boil, then reduce heat. Let simmer for approx. 20 minutes, stirring occasionally.

Puree in blender. Return to pan. Allow to cook for 5-10 minutes more.

Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional

1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.