A Snow Day – Recipe: Tomato Soup

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It sleeted yesterday.

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And, then it snowed.

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I was getting lunch prepared, and I got a call from my mom, “Tell the kids to look outside.  It is sleeting.”  We ran to watch.

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A few minutes later, I want to sample my sister’s queso, and as I was walking back home, we saw a big snow flake fall.  I walked in our back door and said, “It is starting to snow!”  That took the excitement level up a notch.

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I started taking pictures, and Sean started throwing on jackets, hats, and shoes.  Before I knew it, there was one then two then three then four then five littles in my backyard.  Yes, my nieces could not resist joining in on the fun, too.

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With the weather we have been having, we all knew that this might be our only winter day.  And, because of that, yes, we let Summer, the one who was a sweet, sick little angel on Saturday, play in two 5-minute intervals.  We did not want her to miss out on the fun.

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The snow/sleet fun only lasted for about 30 minutes, but that is all that it took to fill up their winter fun memory bank.  They jumped on the trampoline, ran around the yard, and slid down the slide.  It was good, perfect, wonderful fun.  It was a brief moment in time that created a huge, happy memory for my littles.

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While we did not have this soup to warm up our bellies yesterday, it truly would have been the perfect weather for it.  I made it last week on a day that I wanted something simple but good.  After seeing Bev share her delicious Roasted Tomato Soup recipe and Robyn share her Tomato Soup recipe, I was inspired to come up with one of my own.  All I can say is that it was just what my taste buds ordered.  I made grilled cheese sandwiches with Lia’s Garlic Spread and Nonna’s homemade sourdough bread.  Yes, it was all simple, but it was absolutely one of my favorite meals.  Simple is good.

Tomato Soup

Tomato Soup

Ingredients

3 gloves garlic, minced

2 tablespoons olive oil

48 ounces chicken stock

2 15 ounce cans tomato sauce (I used Muir Glen's tomato sauce. I am typically not brand-loyal to many things, but I do believe that they make the best canned tomato products, in my opinion.)

2 tablespoons whipping cream

Ground black pepper, to taste

Kosher salt, to taste

Instructions

  1. Add the olive oil to a stock pot, and heat over medium heat.
  2. Add the minced garlic.
  3. Saute for about 3 minutes.
  4. Pour in the chicken stock and tomato sauce.
  5. Sprinkle in some ground black pepper and kosher salt.
  6. Cook for 10-15 minutes over medium or medium low heat.
  7. Pour in the whipping cream and cook for another 5 minutes over low to medium low heat.
  8. Taste and add extra ground black pepper and/or kosher salt, according to your taste preference.
  9. Sprinkle with a small amount or parsley, and serve with a grilled cheese sandwich.
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Enjoy!

I shared this recipe at A Southern Fairytale, Cooking with Karyn, Delightfully Dowling, Skip to My Lou, Mrs. Happy Homemaker, Make Ahead Meals, Frugal Antics and Add a Pinch.

Winter Days – Recipe: Green Chili Chicken and Rice Soup

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Just when I was thinking that we were going to skip Winter and move right into Spring, we received some cooler weather.

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I guess that it was fitting since we are technically on a Winter Break, but I do wish that it would have waited a few days so that we could have enjoyed more of the break by being outside.

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Never one to let a little weather stop us from having fun, we have just spent more time indoors cuddled up watching movies.  That is one of the things that we definitely all love to do.

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Another great thing about colder days is that it is an opportunity to enjoy soup.  I found this Green Chili Chicken and Lime Soup recipe over at Picky Palate, and I knew that it would be perfect.  If, by some chance, you have not visited Jenny’s blog, you really should.  She always has wonderful, creative, delicious recipes, and she has a cookbook coming out in September, which is sure to be amazing.

Green Chili Chicken and Rice Soup

Green Chili Chicken and Rice Soup

Ingredients

2 Tablespoons extra virgin olive oil

1 onion, choppe

4 cloves fresh garlic, minced

80 oz chicken broth (I used fresh broth and added in additional from a carton)

10 oz can rotel tomatoes, mild, blended

7 oz can diced green chilies

4 medium boneless skinless chicken breasts, cooked and shredded

2 1/2 cups cooked rice

1/4 cup fresh lime juice

1 1/2 teaspoons ground cumin

Kosher salt, pepper, and parsley, to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, optional

Shredded cheddar cheese, optional

Tortilla chips, optional

Instructions

  1. Place chicken in crockpot. Fill with water. Season with salt, pepper, cumin, and chili powder. Cook on high for 6 hours. Move the chicken to a cutting board. Strain the broth - it should yield about 8-10 cups.
  2. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute.
  3. Stir in chicken broth, blended Ro-tel, green chilies, shredded chicken, rice, lime juice and seasonings.
  4. Cook for 5 minutes; taste and season
  5. Ladle into soup bowls, and top with cilantro, cheese, avocados, and crushed tortilla chips.
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Enjoy!

I shared this recipe at 2 Maids, 33 Shades of Green, Blessed with Grace, Mandy’s Recipe Box, Permanent Posies, Not Just a Housewife, Naptime Creations, Chef in Training and Skip the Housework.

Hide and Seek – Recipe: Creamy Chicken Noodle Soup

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I posted a quick Instagram photo of our dinner last night, and it received responses from some friends who wanted the recipe.  I had planned to have breakfast week here at Cooking for My Kids.  But, I decided to slip in a soup so that my friends can warm their bellies with this delightful, comfort food in a bowl.

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I will share the recipe in a moment, but first I have to share some pictures of our night.

Ethan was back at school yesterday, but Summer, Gabriel, and I were all at home.  We spent most of the day in our pajamas watching cartoons and playing games.  It was a nice day at home together, recovering from a weekend illness.  At one point Gabriel looked at me and said, “Thank you for letting me stay home today, Momma.”  What a sweet, sweet boy he is.

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So, while we enjoyed the rest and relaxation during the day, everyone had some energy to burn after dinner last night.

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Summer remembered that Sean had told her that he would play hide and seek with her the other night if she tried a new food that we were having.  So, she ran with that.  She tried the soup and declared that it was time to play!  And, who could resist that?  Certainly not papa.

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After the dishes were cleared, a fun game of hide and seek commenced.  I was just along for the ride, snapping pictures, helping with some hiding strategies, and making sure that we practiced counting, too.

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It was a great way to end the day, playing and laughing together as a family.

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And, this soup was a perfect way to enjoy a cold, rainy day outside yesterday.  When I found this Paula Deen The Lady’s Chicken Noodle Soup on Pinterest, I knew that I wanted to try it.  I changed things up a bit, but I believe that the basic flavors are still there.  It was delicious.  It was yummy. It was just what the momma ordered for some good, old-fashioned healing food.  And, based on the energetic game of hide and seek after dinner, it totally worked.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Ingredients

3 bone-in chicken breasts

3 quarts water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

1 cup sliced carrots

1 1/2 cups uncooked noodles (I used small shells)

1 tablespoon parsley

1 cup grated Parmesan cheese

3/4 cup heavy cream

1/3 cup red cooking wine

Season salt, to taste

freshly ground black pepper, to taste

kosher salt, to taste

Instructions

  1. Place chicken in crockpot. Fill with water. Season with salt, pepper, cumin, and chili powder. Cook on high for 6 hours. Move the chicken to a cutting board. Strain the broth - it should yield about 8-10 cups.
  2. Bring stock to a boil in a large cooking pot, add carrots, and cook for 10 minutes.
  3. Add the noodles and cook according to directions on package, approximately 8 minutes.
  4. While the noodles are cooking, shred the chicken.
  5. When noodles are done, add chicken, parsley, and cooking wine, and stir it all together.
  6. Then, add the Parmesan and cream, cooking for another 2 minutes.
  7. Taste and then add the additional seasonings, as needed. I used about 1 teaspoon each of the season salt, pepper, and kosher salt. You can add more or less, depending on the taste preference of your family.
  8. Serve with bread sticks, rolls, crusty bread, or grilled cheese sandwiches.
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Enjoy!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

I shared this recipe at Dine & Dish, Mess Hall to Bistro, It’s a Blog Party, 33 Shades of Green, Blessed with Grace, Mandy’s Recipe Box, Permanent Posies, Two Maids a Milking, Not Just a Housewife, Nap Time Creations, Chef in Training, Reasons to Skip the Housework.