Category: Soup

Kale and White Bean Sausage Soup

Kale and White Bean Sausage Soup

Gosh my friends, I love me some soup season. I do believe that I could eat soup every week without complaint, even in the heat of the summer. But this time of year? When fall is sneaking up on us and it’s sweatshirt season but the sun is still warm in the afternoon? That’s just about the perfect time of year. Around our house, it’s all the time we start thinking about clearing out our freezer because hunting season is just around the corner. Right now, our freezer is full of our Italian sausage inspired venison and we are using it in so many ways, including this awesome kale and white bean sausage soup. 

This soup was also inspired by one of my oldest friends. We don’t talk too often, but when we do, it often begins with a text about the food one of us is cooking. About a month ago, he texted me to say he loves cooking in cast iron for soup; that he often makes the soup in the morning, puts the cover on it, and lets the flavors meld together for a few hours. This time, it was a bean, roasted tomato, and artichoke soup. Well, needless to say, the pictures looked amazing!

Of course I needed it in my life

I switched it up a bit, adding the sausage and extra beans. When I described a kale and white bean sausage soup to my kiddos, they were immediately sold. I’ll be honest, I was a bit surprised they were ready for the kale as they don’t love cooked greens, but excited kids means mom has to make the soup pronto. 

When it was done, my babies ate multiple servings and I had to say that I was planning on leftovers for lunch the next day so they would stop. I hope your family loves it as much as mine did. It will definitely be a dinner one repeat at our house, I’ll tell you that! Let’s start cooking!

Your Ingredients

  • 1 pound ground Italian sausage (We use ground Italian venison. It’s great!)
  • 3 cans cannellini beans, drained and rinsed
  • 5 cups chicken stock 
  • 1 cup diced onion, about two small onions
  • 1 cup diced celery, about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes (I prefer Yukon gold) 
  • 4 cloves garlic, minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese, optional 

Your Steps to Kale and White Bean Sausage Soup

Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.) 

Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans. Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (immersion) blender. I like to do this in a wide mouth mason jar. 

Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically. Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock. Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and perhaps some shaved Parmesan as well as salt and pepper to taste. Cook for an additional 5 minutes, 

Serve with crusty bread, a salad, and additional shaved Parmesan.

All the ingredients for Kale and White Bean Sausage Soup
Simple ingredients, great soup!
Soften them up.
Vegetables cooked down for soup
Veg and bean puree!
Nearly there.
Kale and White Bean Sausage Soup
Serve it up! Delish!

Tools of the Trade

I love all things from the The Lodge Cast Iron, but most of all, I love my Dutch Oven; so much so that I actually own three of them! They are great for soups and stews as well as bread baking. They can go straight in the oven from the stove top and hold heat so well. A stick blender is awesome in this recipe as well!

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is a nutritious and hearty dish that is perfect for the fall season. It is sure to warm you up on a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 6

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 3 cans cannellini beans rinsed
  • 5 cups chicken stock
  • 1 cup diced onion about two small onions
  • 1 cup diced celery about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes I prefer Yukon gold
  • 4 cloves garlic minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese optional

Instructions
 

  • Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.)
  • Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans.
  • Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (hand) blender.
  • Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically.
  • Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock.
  • Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and shaved Parmesan (optional) as well as salt and pepper to taste. Cook for an additional 5 minutes, until the kale is soft.
  • Serve with a salad and crusty bread.
Keyword cannellini beans, cast iron, cast iron cooking, comfort food, dairy free, fall eats, Italian sausage, Italian venison, kale, Potatoes, soup, white bean
Tried this recipe?Let us know how it was!

Loved the Kale and White Bean Sausage SOup and Want more?

Check out my cooking page for all sorts of dinner inspiration! Or perhaps some of my favorites will tickle your fancy.

JessLeave a comment

Homemade Clam Chowder

If you hang out with me on Instagram, you may know that I am part of a collab that cooks from a different cookbook each month. The intent was to use those books that are collecting dust, but for many of us, it has led to us purchasing more books. Ha! For me, it has also led to some new explorations and recipe development. Case in point, this homemade clam chowder. 

A month ago, I had pulled out the first cookbook I ever bought, Betty Crocker’s Big Red Cookbook (okay, that might not be it’s name, but that’s what I am calling it) and in flipping through the pages for our challenge, I stumbled on the clam chowder recipe. That’s one of the Mr’s favorites!

It was super simple; too simple. And when I cook for our cookbook collab, I try my best to stick to the recipe and avoid going rogue, as much as I would like to. That meant I picked different recipes for the collab, but also that it was time for me to play and create my own take on clam chowder. I knew my husband would love it!

Ready to give it a try? Let’s cook together! 

Your Ingredients 

  • 2 cans of clams, reserving the juice
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cups diced potatoes
  • 1 ½ cups diced celery
  • 1 teaspoon garlic 
  • 1 cup water 
  • ¼ cup flour 
  • ¼ cup butter
  • 1 cup half and half 
  • 1 ½ cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon salt 

Your Steps to Homemade Clam Chowder

In a dutch oven (I love my cast iron Dutch oven!), heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened. Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. 

Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft. Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly stir in the half and half, ¼ cup or so at a time. Add salt and pepper. 

Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. 

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.

Chopped vegetables for homemade clam chowder
Cook down those vegetables.
All those vegetables cooked down.
Simmer them up!
Create the roux
Create the roux while they simmer.
Start adding the cream.
Add the white sauce
Get that white sauce in there.
Completed clam chowder
Simple and delish!
Completed clam chowder

Homemade Clam Chowder

A simple and delicious take on clam chowder that can be put together in under 40 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, Main Course, Soup
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 2 cans clams reserving the juice
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 2 cups diced potatoes
  • 1 ½ cups diced celery
  • 1 teaspoon garlic
  • 1 cup water
  • ¼ cup flour
  • ¼ cup butter
  • 1 cup half and half
  • 1 ½ cups milk
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • In a dutch oven, heat olive oil over medium heat. Once hot, add onion, potatoes, and celery. Saute for 8-10 minutes, until the onion has softened.
  • Stir in garlic, water, and clam juice. Add additional water to make sure the vegetables are covered, if needed. Bring to a boil and simmer the vegetables for ten minutes, until potatoes are soft.
  • Meanwhile, add the butter to a medium skillet on medium heat. Once melted, whisk in the flour and cook until it starts to just brown. SLOWLY, slowly whisk in the half and half, ¼ cup or so at a time. Add salt and pepper.
  • Whisk the half and half mixture into the vegetable mixture. Stir in milk and clams and cook until just heated through to prevent the clams from getting chewy. Serve immediately.

Notes

Note: If you dig a creamier soup, swap some of the milk for more half and half or use a whole milk rather than something like skim.
Keyword cast iron cooking, clam chowder, clams, cream soup, fall eats, Potatoes, sides, soup, soups and stews, winter eats
Tried this recipe?Let us know how it was!

Looking for other recipes?

Might I suggest some of my other favorite soups and stews and a dessert or two! Or you can head right to my Baking or Cooking page for more inspiration.

JessLeave a comment

Cheesy Kielbasa and Potato Soup

It’s no secret that if you asked me about my favorite category of food, I would say soups and stews without hesitation. I love the creation of them; the chopping, the fact that you don’t really have to measure, the slow cooking on the stove that you get to walk over and lovingly stir throughout the cook time. I love all of it. So when the temperature really began to drop and our evenings got a little less chaotic, I immediately set out to create a new soup recipe: Cheesy Kielbasa and Potato Soup.

I didn’t grow up eating kielbasa. Looking back, I don’t know why because it seems like a perfect meal for our little family of four. However, the Mr. did; so when we got married, it quickly became a staple every couple weeks. It’s great because it keeps well in the fridge so you can grab it at the grocery store and save it for the hectic nights. And my kids LOVE it. 

Generally speaking, if we aren’t eating it with scalloped potatoes and green beans (my kid’s favorite), we are mixing it up in this Kielbasa Quinoa Bowl (SO DANG GOOD!), and now we will add this recipe for Cheesy Kielbasa and Potato Soup to the list of go to kielbasa recipes. 

Think of this soup as your traditional potato and ham soup with a twist. The kielbasa adds another layer of flavor with its own unique spice blend. Let’s get cooking!

Your Ingredients 

  • 1 ½ tablespoons olive oil 
  • 1 cup diced celery
  • ¾ cup diced onion
  • 4 cups diced potato (I leave the skin on)
  • 3 cloves garlic, minced
  • 3 cups chicken stock 
  • 2 cups diced kielbasa
  • ½ teaspoon pepper 
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ½ cups milk 
  • 1 ½ -2 cups freshly shredded cheddar cheese 
  • Salt, to taste 

Your Steps to Cheesy Kielbasa and Potato Soup 

In a large dutch oven (Bring on the cast iron. I love it so much!), heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes. 

While the potatoes are cooking, heat a saucepan. Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel. Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.

SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables. Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa. Cook over low-medium heat until the cheese has incorporated. Serve it up with some fresh bread, a salad, and top with parsley if you choose! 

Chopped onions, potatoes, and celery
Chop, chop, chop.
Softening the vegetables.
Soften up those veggies!
Adding color to the kielbasa
Crisp up that sausage.
Gotta love a beautiful roux.
Cheesy kielbasa and potato soup
Perfection. Let’s eat!

Cheesy Kielbasa and Potato Soup

Grab your dutch oven and cook up a batch of this comforting and cozy cheesy kielbasa and potato soup for you and your family!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 servings

Equipment

Ingredients
  

  • 1 ½ tablespoons olive oil
  • 1 cup diced celery
  • ¾ cup diced onion
  • 4 cups diced potato I leave the skin on
  • 3 cloves garlic minced
  • 3 cups chicken stock
  • 2 cups diced kielbasa
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ½ cups milk
  • 1 ½ -2 cups freshly shredded cheddar cheese
  • Salt to taste

Instructions
 

  • In a large dutch oven, heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes. 
  • While the potatoes are cooking, heat a saucepan.
  • Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel.
  • Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.
  • SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables.
  • Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa.
  • Cook over low-medium heat until the cheese has incorporated.
  • Serve it up with some fresh bread, a salad, and top with parsley if you choose!

Notes

Note: If you or someone you love is gluten free, you can totally skip the roux. Simply add the milk (preferably 2% to thicken the soup up a bit) to the chicken stock and skip the flour and butter. 
Also, if you want to thicken your soup without the flour and butter, an option is to hit the soup with an immersion blender for just a bit before you add the kielbasa and cheese. This is a great way to given the perception of a creamy soup without adding the extra stuff. 
Tried this recipe?Let us know how it was!

Oh the Soups you can make!

If you dug this soup, I have a few more favorites that you may want to try!

JessLeave a comment
Corn and Pancetta Chowder

Corn and Pancetta Chowder

If you’ve been around for any length of time, you know that I live for comfort food. Can it be cooked low and slow or as a bake? Then I am here for it. Specifically, soup season is my absolute favorite. I love all the things that come with creating a soup: chopping the veg, stirring periodically with love, and then smells that take over the house. It pairs so well with some homemade bread (I bake sourdough!) and a salad. All my favorites. So when I suddenly got to thinking about corn chowder, I looked in my fridge and pantry and this delicious corn and pancetta chowder was the result. 

Now you may be asking, “Why pancetta?” Friends, until a couple months ago, I had never cooked with it. A recipe I was trying out for a collab I do on Instagram called for it, and I gave it a try. And my goodness. It has quickly become a staple for cooking in my house. It’s just that good. If you want to skip the pancetta, you can totally do bacon instead. But I dare you to cook up some crispy pancetta and NOT want to eat the entire container. 

The rest of the ingredients are completely pantry items. You don’t even need heavy cream or half and half (which I have on hand maybe 30% of the time). The half blending of the simmered vegetables creates a creamy and thick chowder that’s divine. 

Ready to get cooking? Let’s go! 

Your Ingredients for Corn and Pancetta Chowder 

  • 4 ounces pancetta (or thick cut bacon, cut into small pieces)
  • 1 yellow onion, diced (about 1 cup) 
  • 2 celery ribs, diced (about ¾ cup) 
  • 3 cups diced potatoes (I left the skin on)
  • 1 teaspoon minced garlic 
  • ½ teaspoon pepper
  • 2 cups chicken stock 
  • 2 cups corn (fresh or frozen)
  • 2 ½ -3 cups milk, divided 
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme, to taste
  • Olive oil 

Your Steps 

Add a small amount of olive oil (2 teaspoons or so) to a soup kettle (I love my cast iron Dutch ovens). Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.

Meanwhile, dice onions, celery, and potatoes. Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes. Add potatoes and allow to cook for another 5 minutes. Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10 minutes. 

While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!). 

Once the potatoes are soft, add 1 cup of corn to the kettle. Then use an immersion blender to break down the vegetables about 50% of the way. I leave it in the kettle and just go by feel but you can remove 50-60% of the veg and do it in another container. Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup). 

Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it. Combine the reserved milk with the cornstarch and whisk together. Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes. 

Serve it up with some crusty bread, a salad, and garnish with reserved pancetta and corn (if you care to). 

It’s just fun!
Not pretty, but getting good!
Oh that pancetta!
Mixing it in!
So dang good!

Tools of The Trade

When I am making a soup or a stew you can bet I’ll be cooking in my cast iron Dutch oven. There’s just something special about it. I adore my flexible cutting boards and Orrington Broth Base is the best for quick chicken stock.

Corn and Pancetta Chowder

Corn and Pancetta Chowder

Thick and creamy, this corn and pancetta chowder is all you can ask for in a comforting bowl of soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 4 ounces pancetta or thick cut bacon, cut into small pieces
  • 1 yellow onion diced (about 1 cup)
  • 2 celery ribs diced (about ¾ cup)
  • 3 cups diced potatoes I left the skin on
  • 1 teaspoon minced garlic
  • ½ teaspoon pepper
  • 2 cups chicken stock
  • 2 cups corn fresh or frozen
  • 2 ½ -3 cups milk divided
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme to taste
  • Olive oil

Instructions
 

  • Add a small amount of olive oil to a soup kettle. Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.
  • Meanwhile, dice onions, celery, and potatoes.
  • Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes.
  • Add potatoes and allow to cook for another 5 minutes.
  • Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10-15 minutes.
  • While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!).
  • Once the potatoes are soft, add 1 cup of the corn to the mix.
  • Use an immersion blender to break down the vegetables about 50% of the way.
  • Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup).
  • Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it.
  • Combine the reserved milk with the cornstarch and whisk together.
  • Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes.
Keyword comfort food, corn chowder, pancetta, Potato Soup, soup, soup and stews
Tried this recipe?Let us know how it was!

Interested in other soup Recipes?

Check out some of the recipes below (or just head to my cooking page!)

JessLeave a comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

JessLeave a comment

One Cookbook Three Recipes

Normally, I spend a fair amount of time experimenting in my kitchen and garden. Creating recipes of my own or reading others and then expanding and making them my own. However, I have recently been fortunate enough to become involved with a group of collaborators who each choose a cookbook from their bookshelf. Maybe one they love. Maybe one they have never used before and it’s been collecting dust. Regardless, with that one cookbook, three recipes are chosen and we cook throughout the month, sharing the results every Tuesday. 

As for me, I had just recently inherited a number of cookbooks. You see, my grandpa was a fabulous chef. His father, his brothers and he ran a restaurant for some time called “Sam and Sons.” His father has immigrated from Sicily so the Italian blood runs deep. This was evident in the cooking that my grandpa did as the head chef at the restaurant for the 5-10 years that they owned it. 

But back to the cookbooks. My grandpa passed away in August 2020, and one of the things we were able to do was go through his cookbooks to take a piece of him with us. As a sourdough baker, I totally took all the books on bread. I found one on Charcuterie boards. But the one I felt especially drawn to was The Talisman Italian Cookbook by Ada Boni. A book I later learned is no longer in print and is considered THE Italian cookbook.

The Talisman: My one Cookbook, Three Recipes Book

This is the book I chose for my first in the one cookbook, three recipes collaboration. It was so fun that I wanted to share my adventure with all of you. Note that the book has very simple instructions with zero pictures. You have to decide by ingredients rather than images, which is new for me. 

When cooking, I tried to follow the recipe to a T. No going rogue and adding extra spices. I did have a substitution or two, but that was only because I didn’t have the exact ingredient on hand. You can jump to each recipe by clicking the images below!

Biscotta Al Pignoli

Chicken Cacciatora

Potato Soup Italian Style

The Talisman
Biscotta Al Pignoli
Chicken Cacciatora
Potato Soup Italian Style

Recipe One: Biscotta Al Pignoli (Biscuits with Pine Nuts)

I am a baker at heart so of course I scanned the cookie recipes first. I wanted something simple with ingredients I generally have on hand, so I went with the Biscotta Al Pignoli. It was a little unique as I had to incorporate the sugar and eggs using a double boiler, something that I have never done baking cookies. They turned out very reminiscent of meringue cookies, light and crisp. The recipe read:

Your Ingredients: 

  • 1 ½ cups sugar 
  • 4 eggs 
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour 
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool. Add lemon rind and flour slowly and blend in gently. 

Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them. Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes and bake in moderate oven (375 degrees) for 15 minutes (I recommend cooking for 10 and then checking them. My first batch was a little overdone). This recipe makes about 40 cookies. 

Hit up the double boiler
Mix it up with some zest!
Onto the cookie try with pine nuts!
Baked delights!

Recipe Two: Chicken Cacciatora

I am not going to lie, I needed to cook my second recipe and didn’t have any picked out yet. I grabbed my cookbook on the way to our grocery store and started scanning. What was special about this one? I was drawn to the simplicity of the chicken cacciatora recipe and the fact that I had all the ingredients besides the marsala wine. 

I was tempted to add other spices and things, but again, stuck with the recipe as written. And OH MY GOODNESS. I was in awe of how amazing this dish was. It was the kind of food that makes you eat with your eyes closed, savoring every bite. It was cooked in my Lodge Cast Iron Skillet, which is one of my favorite kitchen tools. I served the chicken and sauce alongside some lightly seasoned polenta, which I had never cooked before either. 

Simply put, this is out of this world good. A MUST try.

Your Ingredients

  • 4 pound spring chicken, cut into pieces (I used 6 boneless skinless chicken thighs) 
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic, chopped fine
  • ¼ cup chopped carrot 
  • 3 sprigs parsley
  • 1 basil or bay leaf 
  • 4 cups tomatoes 
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala, sherry, or white wine (I did Marsala)

Dredge chicken in flour, sprinkle with salt, and brown in fat until golden on all sides. Place in a covered dish in a warm place. Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan. 

Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer for 30 minutes, or until chicken is tender. Serves four.

As a side to the chicken cacciatora, I made four servings of polenta. It got cooked according to the directions on the back of the package, using chicken stock as my liquid.

Again, out of this world good. A must try! 

While prepping the chicken.
So close to finished!
Perfection

Recipe Three: Potato Soup Italian Style

I love soups as much (if not more) as I love baking sweet treats. So when I saw that The Talisman had a whole chapter dedicated to soups, I knew that had to be where I drew from for my third recipe. Again, I searched for a recipe that had ingredients that I mostly had on hand. (It’s my favorite way to cook!) My family loves potato soup, so when I found Potato Soup Italian Style, I thought, “this is it!”

It was unique to me because I generally wouldn’t through potatoes and tomato sauce in the same recipe. I also thought it was interesting that the potatoes got boiled skins on, and then peeled and pushed through a sieve. But after some research, I learned that this is the way all the best chefs make mashed potatoes. I pushed mine through a metal strainer like this.

My family enjoyed this soup more than I thought they would. Again, I stuck to the original recipe, not adding any extra spices or seasoning, although I wanted to. Definitely something they would like me to make again!

Your Ingredients:

  • 4 large potatoes (about 2 pounds) 
  • 3 tablespoons butter 
  • 1 small onion
  • 2 stalks celery, diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic 
  • 2 carrots, diced 
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Boil potatoes until thoroughly cooked, peel and put through a sieve. While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic, and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes. Serve with Parmesan cheese. Serves 4. 

Sauting the veg.
Breaking down the potato.
Almost ready!
Potato Soup, Italian Style

That’s it. That was my adventure as I explored using one cookbook, three recipes. I loved thinking that my grandpa was with me as I cooked from his book, sitting at his old dining room table. It was a special experience, for sure.

Looking for each of the recipes from One Cookbook, Three recipes?

You can find them below with a link or two to my favorite kitchen gear I used to create these delicious Italian Recipes.

Biscotta Al Pignoli

A light Italian cookie reminscent of merague cookies with pine nuts
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 40 cookies

Equipment

Ingredients
  

  • 1 ½ cups sugar
  • 4 eggs
  • ¼ teaspoon grated lemon rind
  • 2 ¼ cups pastry flour
  • 2 tablespoons confectioner’s sugar
  • 3 tablespoons pine nuts

Instructions
 

  • Preheat oven to 375 degrees.
  • Place sugar and eggs in top of a double boiler over hot but not boiling water, and beat until egg mixture is lukewarm. Remove from over the water and continue beating until foaming and cool.
  • Add lemon rind and flour slowly and blend in gently.
  • Drop by teaspoonfuls on buttered and floured baking sheet, leaving a space of 1 inch between them.
  • Sprinkle with confectioner’s sugar and pine nuts. Let stand 10 minutes.
  • Bake for 10-15 minutes.
Keyword Cookies, drop cookies, Italian cookies, pine nuts
Tried this recipe?Let us know how it was!

Chicken Cacciatora

A meal known as "hunter's style:" Chicken Cacciatora has a rich sauce and tender chicken that is simple to throw together.
Print Recipe Pin Recipe
Course dinner, Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 pound spring chicken cut into pieces (I used 6 bonelss skinless chicken thighs)
  • ½ cup flour
  • 1 teaspoon salt
  • ½ cup fat
  • ¼ cup chopped onion
  • 1 clove of garlic chopped fine
  • ¼ cup chopped carrot
  • 3 sprigs parsley
  • 1 basil or bay leaf
  • 4 cups tomatoes
  • 1 teaspoon salt
  • Dash pepper
  • ¼ cup Marsala sherry, or white wine (I did Marsala)

Instructions
 

  • Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
  • Place in covered dish in a warm place.
  • Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
  • Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
  • Add chicken and wine and simmer for 30 minutes, or until chicken is tender.

Notes

A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.
Keyword cast iron, chicken, tomatoes
Tried this recipe?Let us know how it was!

Potato Soup Italian Style

"Riced" potatoes make the base of this potato soup creamy and the addition of tomatoes make it unique! A fun Italian take on potato soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 4 large potatoes about 2 pounds
  • 3 tablespoons butter
  • 1 small onion
  • 2 stalks celery diced
  • 1 tablespoon chopped parsley
  • ½ clove garlic
  • 2 carrots diced
  • 1 cup tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups warm water
  • 3 tablespoons grated Parmesan cheese

Instructions
 

  • Boil potatoes (skin on) until thoroughly cooked. Allow to cool slightly and then peel and put through sieve (a metal strainer works great).
  • While potatoes are cooking, melt butter in soup pan, add onion, celery, parsley, garlic and carrot and brown gently. Remove garlic, add tomato sauce, salt, pepper, warm water and strained potatoes and simmer 15 minutes.
  • Serve with Parmesan cheese.
Keyword potato, soup, tomatoes
Tried this recipe?Let us know how it was!

JessLeave a comment

Italian Chili

If you know me, you know I dig ground Italian sausage. We almost always have some on hand (frozen or in the fridge). We also make our own Italian sausage/venison blend that’s great! ⁠A while back, I had some in the fridge that needed to get used up and it was CHILLY outside. It got me wondering, “Is there such thing as Italian chili?” A quick google search got me to all the ingredients and some inspiration to throw a little something together. ⁠I remembered it as delicious and the pictures were beautiful. But…

It may be a big surprise to you, but I didn’t write it down and had only jotted what I remembered after the fact. That doesn’t make for good food blogging, so it went on the back burner. For months, I have been thinking that I needed to revisit the recipe and check the measurements, the flavors, and the like. 

That time finally came, and friends, it’s a great recipe. It needs just a bit of prep ahead of time (might I recommend browning the meat the night before if your mornings are rushed?), and 6-8 hours later, you will have a DELICIOUS Italian-inspired chili that will keep you warm any chilly day. (Or really any day, because every day is a good day for soup!) 

Before you get started, let me preface this recipe by saying that it will seem like you don’t have enough liquid initially. After cooking in the slow cooker all day, the liquid will be drawn out of the vegetables and it will be perfect.

Let’s get cooking!

Your Ingredients for Italian Chili

  • 1 ⅓ cup diced sweet bell pepper, any color (1 large)
  • 1 ⅓ cup diced onion (1 medium) 
  • 16 ounces ground Italian sausage
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil 
  • 1 tablespoon olive oil 
  • 28 ounce Italian diced tomatoes⁠
  • 1 1/2 cup tomato juice⁠
  • 1 cup diced celery⁠
  • 15 ounces kidney beans, rinsed⁠
  • 15 ounces Cannellini beans, rinsed⁠
  • 1/2-1 tablespoon chili powder⁠
  • 1 cup diced zucchini (1 small)
  • 1 teaspoon minced garlic ⁠
  • 1/2 teaspoon pepper ⁠
  • salt, to taste ⁠

Your Steps (So easy!)

Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil. Cook until just softened, about 7 minutes. Add Italian sausage. Cook until browned.⁠ Drain as necessary. 

Combine the sausage mixture with the remaining ingredients in a slow cooker. Cook on low for 8 hours. Serve up with some crusty bread and top with some shaved Parmesan. Simple and great. A combination of all the things I love. Happy cooking! ~Jess

Cut your peppers like this. A great hack!
Softened onion and peppers meet sausage.
Browned and beautiful.
Get the rest of the ingredients.
Stir it up!
Perfection!
And serve!

Looking to pair this with some dessert and bread? Give these recipes a try!

Tools of the Trade

I know I share about them a lot, but gosh, I love my flexible cutting boards. I don’t even mess with anything else! And You’ve got to have a great slow cooker, bonus points if it has the timer on it.

Italian Chili

Italian flavors combine with this classic comfort food for a simple slow cooker meal that is sure to make everyone happy!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Course dinner, Main Course
Cuisine American, Italian
Servings 8 servings

Equipment

Ingredients
  

  • 1 ⅓ cup diced sweet bell pepper any color (1 large)
  • 1 ⅓ cup diced onion 1 medium
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 28 ounce Italian diced tomatoes⁠
  • 1 1/2 cup tomato juice⁠
  • 1 cup diced celery⁠
  • 15 ounces kidney beans rinsed⁠
  • 15 ounces Cannellini beans rinsed⁠
  • 1/2-1 tablespoon chili powder⁠
  • 1 cup diced zucchini 1 small
  • 1 teaspoon minced garlic ⁠
  • 1/2 teaspoon pepper ⁠
  • salt to taste ⁠

Instructions
 

  • Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil.
  • Cook until just softened, about 7 minutes.
  • Add Italian sausage. Cook until browned.⁠ Drain as necessary.
  • Combine the sausage mixture with the remaining ingredients in a slow cooker.
  • Cook on low for 6-8 hours.
  • Serve up with some crusty bread and top with some shaved Parmesan.
Keyword chili, crock pot, Italian sausage, roasted vegetables, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Spiced Sweet Potato Soup

Not too long ago, I had the opportunity to do a full moon after dark hike that ended with a fire meditation. It was an incredible event put on by my local yoga studio. When we arrived at the fire, our guide had warm soup prepared for us. Generally speaking, I tend to stick with the very common American soups: chicken noodle, vegetable beef, chili. You know the kind. But there was an option for a curried sweet potato soup that I couldn’t get enough of. I knew I had to get home and recreate my own version of it: A spiced sweet potato soup. 

I love the simplicity of this soup and the number of ingredients. For the most part, it’s the kind of soup you can have all the ingredients “on hand” and be able to throw it together when the “What are we going to have for dinner?!” comes up. It pairs well with a salad and some crusty bread (Seriously, check out my milk and honey sourdough bread. You’ll thank me). The spices are so warming, I can’t help but smile when I think of them.

This may be outside of my general “soup comfort zone,” but holy man, it’s GOOD. I practically licked out the Dutch oven and declared that I could eat it every week. I can not wait to share it with all of you!

Your Ingredients

  • ½ tablespoon coconut oil (or any other oil)
  • 1 cup diced onion 
  • 5 cups peeled and cubed sweet potato
  • 2 cups diced carrot 
  • ½ tablespoon minced garlic 
  • 3 cups chicken or vegetable stock, low sodium
  • ½ cup water 
  • 1 can original coconut milk 
  • ½ teaspoon ground cumin 
  • ½ teaspoon ground coriander 
  • ¼ teaspoon ground turmeric 
  • ½ teaspoon black pepper
  • ¼-½ teaspoon chili flakes 
  • ¼ teaspoon nutmeg 
  • ½ teaspoon salt 

Your Steps to Spiced Sweet Potato Soup 

In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion and garlic. Cook over medium heat until very soft and browned, about 7 minutes. Add sweet potato and carrot. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft. Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat. 

Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle. 

Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day. 

I hope you like it as much as we do. It has a perfect balance of sweet and savory in a soup that warms you all the way through. And what a great way to have a meatless meal! 

Looking for other soup inspiration? Check out my cooking page!

  • Humble beginnings.
  • Beautifully browned.
  • All that orange goodness!
  • Spice of life!
  • Mix it all together!
  • Blend, blend, blend.
  • Stir in that coconut milk.
  • It’s just so beautiful.
  • Oh my yum!

Tools of the Trade

I can’t begin to share my full love of my immersion blender and my The Lodge Dutch Oven. They are my go kitchen tools. I like to say that a woman can do a whole heck of a lot with a dutch oven and a wooden spoon. These are my favorites:

Spiced Sweet Potato Soup

Sweet potatoes, carrots, and caramelized onions combine with coconut milk to make a delicious spiced sweet potato soup for any meatless meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course dinner, Soup
Cuisine Indian
Servings 6 servings

Equipment

Ingredients
  

  • ½ tablespoon coconut oil or any other oil
  • 1 cup diced onion
  • 5 cups peeled and cubed sweet potato
  • 2 cups diced carrot
  • ½ tablespoon minced garlic
  • 3 cups chicken or vegetable stock
  • ½ cup water
  • 1 can original coconut milk
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon black pepper
  • ¼-½ teaspoon chili flakes
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Instructions
 

  • In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion. Cook over medium heat until very soft and browned, about 7 minutes.
  • Add sweet potato, carrot, and garlic. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft.
  • Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.
  • Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.
  • Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.
Keyword soup, soup and stews, sweet potato, Vegan, vegetarian
Tried this recipe?Let us know how it was!

JessLeave a comment

Chicken Noodle Soup

I have tried to write down my chicken noodle soup recipe countless times. I would start chopping the vegetables, cooking the chicken. The next step is grabbing the measuring cups and spoons so I could get exact measurements. The thing is, I couldn’t get to that step. I don’t measure when I make chicken noodle soup; it’s a “go by feel” kind of thing. Everytime I tried to measure, it was painful. Couldn’t do it. 

Then a friend of mine said she usually doesn’t measure, but she finally wrote it down, in her own handwriting, so that her kids would have it and would be able to duplicate it if/when she was gone. 

That hit me hard. Chicken noodle soup is my son’s favorite meal. He has had it for his birthday meal countless times (I mean, he’s only eleven, but I can’t tell you how many times he asked for it, so I am calling it countless. HA!) What if he wanted to make my soup and could never get it right? I had to write it down. 

Also, what kind of comfort food food blogger would I be if I didn’t have chicken noodle soup on my blog? Especially one that declares soup one of her favorite meals? And so, here it is! I ACTUALLY measured everything. I taste tested. My son double checked it all and gave it two thumbs up. I hope you love it as much as we do! 

Let’s get cooking! 

Your Ingredients for Chicken Noodle Soup

  • 1 pound cooked chicken (about 2 ½ cups), cubed or shredded 
  • 1 tablespoon olive oil 
  • 2 ½ cups chopped carrots (about 2-3 large) 
  • 2 ½ cups chopped celery (about 3-4 stalks)
  • 1 ½ cups chopped onion (about 1 large) 
  • ¾ teaspoon pepper 
  • ½ – 1 teaspoon salt, to taste
  • ¾ teaspoon thyme
  • 2 teaspoons minced garlic 
  • 6 cups chicken stock, see note
  • 4-6 cups water, see note
  • 1-2 teaspoons broth base and seasoning (I ADORE Orrington Farms), optional, see note
  • 3 cups egg noodles 

A couple notes before you get started

A couple notes before you get started

  • The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken.  
  • To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
  • I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste. 
  • About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup. You do you friend.

Your Steps To Homemade Chicken Noodle Soup 

If you have not already, begin with cooking the chicken you plan on using. Short on time? Season a couple chicken breasts with salt and pepper. Heat an oven safe pan over medium heat with ½ tablespoon olive oil. Once hot, add chicken. Flip after 5 minutes, searing both sides. Once done, stick in a 400 degree oven, cooking until 165 degrees, about 14 minutes. Once cooked, cube it up and set aside. Alternatively, you could pick up a rotisserie chicken and measure 2 ½ cups of meat. (If you do this, DO NOT throw the bones away. Make a stock for later!

Meanwhile, heat olive oil in a soup kettle (I dig The Lodge Cast Iron Dutch Oven) over medium heat. Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic. Cook over medium heat until softened, about 10 minutes, stirring often. Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken. Increase the heat, bringing to a boil. Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente. 

Almost there!

At this point, give the soup a taste. If you want more salt and chicken flavor, add the broth base, 1 teaspoon at a time. I also like to check the pepper level here but know that pepper sinks in the soup. If you add too much, the end of the soup kettle will be on the peppery side. 

Again, the noodles will absorb liquid over time. If you are serving this soup right away, 4 cups of water should be perfect. If you are serving it hours later or the next day, be prepared for a thicker soup. You may want to add that additional water. 

I am a firm believer that a good kettle of soup should be served with a salad (I love my homemade french dressing!) and sourdough bread (get the details here!). It hard to get something better 💕

  • The beginning of any great soup or bake
  • Cubed, perfect chicken
  • Add that broth (Mine was frozen in a mason jar!)
  • Season as you like!
  • Right after it’s finished. Perfection.
  • After its cooled and absorbed liquid. Still good though!
  • Pair it with fresh sourdough. A match made in heaven.

Tools of the Trade

I keep all the flavors of Orrington Farms broth base on hand. It keeps well and allows me to season my soups and stews with just the right amount of flavor.

parts is that they go from stove top to oven so easy and you can even bake bread in them! And

And my flexible cutting boards are a go to item in the kitchen. If I am shopping for a wedding registry, I will buy them even the couple doesn’t have it on the list because I figure they just must not know how wonderful they are!

Chicken Noodle Soup

A classic soup recipe that will keep everyone coming back for seconds (and thirds!)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 pound cooked chicken about 2 ½ cups, cubed or shredded
  • 1 tablespoon olive oil
  • 2 ½ cups chopped carrots about 2-3 large
  • 2 ½ cups chopped celery about 3-4 stalks
  • 1 ½ cups chopped onion about 1 large
  • ¾ teaspoon pepper
  • ½ – 1 teaspoon salt to taste
  • ¾ teaspoon thyme
  • 2 teaspoons minced garlic
  • 6 cups chicken stock see note
  • 4-6 cups water see note
  • 1-2 teaspoons broth base and seasoning optional, see note
  • 3 cups egg noodles

Instructions
 

  • Heat olive oil in a soup kettle over medium heat.
  • Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic.
  • Cook over medium heat until softened, about 10 minutes, stirring often.
  • Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken.
  • Increase the heat, bringing to a boil.
  • Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente.
  • Check the flavor profile of your soup. If needed, add broth base or bouillon, 1 teaspoon or cube at a time. Add additional pepper to taste.

Notes

  • The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken.  You could also shorten time by using a rotisserie chicken and shredding the meat, discarding the skin.  
  • To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
  • I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste. 
  • About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup. 
Keyword chicken, chicken noodle, soup, soups and stews
Tried this recipe?Let us know how it was!

JessLeave a comment

Skillet Cornbread

It’s soup season. And chili season. Really, it’s my favorite. I could chop, saute, and simmer soup or chili every weekend. The Mr. has a love of chili as well, especially during hunting season. And if I am cooking up a batch of chili, I can’t help but crave skillet cornbread. 

A number of years ago, I was making a kettle of chili and was longing for that perfect cornbread. I grew up with my dad making Jiffy cornbread often. He still does, and his love for corn muffins makes me smile. He often travels with a box as a “fun gift” for his grandkids. But alas, we didn’t have any gifted boxes this time. I did some Googling, played with a recipe or two, and developed this beauty. 

Don’t have a cast iron skillet? I am sure you could cook this skillet cornbread in a regular pan, but the skillet brings out this beautiful golden color that’s to die for. We adore our skillet and use it for baking, searing vegetables, and cooking protein. I love that it can go from the stove top to the oven and holds heat so well. Ours simply stays on the stove at all times; that’s how often it gets used! 

Enough on my love of cookware. Let’s get baking! 

Your Ingredients 

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar 
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt 
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey 
  • ¾ cup milk or almond milk 
  • ¾ cup plain Greek yogurt (or Oikos Triple Zero Vanilla Yogurt with zero added sugar) 

Your Steps to Skillet Cornbread 

Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned. 

Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside. 

Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to pan, melting it, to make sure the batter will not stick. I don’t think you need it, but you do you.

Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey. 

Browned butter. The best.
Mix it up!
Perfectly baked.
And paired with some chili. Yum!

Tools of the Trade

Just one. I promise, a cast iron skillet is so versatile. Great for baking, searing, and more!

Skillet Cornbread

Perfectly baked, this cast iron skillet cornbread sweetened with honey is a great side dish full of comforting flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Ingredients
  

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey
  • ¾ cup milk or almond milk
  • ¾ cup plain Greek yogurt

Instructions
 

  • Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
  • Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to make sure the pan will not stick.
  • Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Keyword baking, cast iron, cornbread
Tried this recipe?Let us know how it was!

Looking for some other recipes?

Might I recommend cooking up a batch of Wisconsin’s Cold Weather Chili to go with your cornbread? Get that recipe and more below!

JessLeave a comment