Soup, It’s What’s For Supper

So far so good on my New Year’s resolution to eat dinner at home EVERY night this month! I feel like I’m running in an organized mom marathon and WINNING (for a change). Yes! I may pass out at the end of the month, gripping my crockpot, but I’m in the home stretch now.

One of our favorite cold weather meals is soup. January is National Soup Month and since I’m working with Vicks this winter I thought it would be the perfect opportunity to share with you a recipe I found on in a video on their new Nature Fusion YouTube channel which features Denene Millner from My Brown Baby. This “one pot wonder” chowder recipe from chef Curtis Stone sounds perfect for an easy (sign me up now, please) and hearty family dinner this winter!

Be sure to stop back by next week for another Vicks post. I’m giving away one of our winter must haves, a Vicks humidifier! We have gas heat in our home, which is really drying, and have been running our humidifier in our bedroom since before Christmas.

Do you have any good soup recipes to share? Please link up in the comments or paste them there if you’re not a blogger! This Tex/Mex chili recipe is a favorite of mine and one we usually enjoy while watching football.

Disclosure: I am being compensated for my work with Vicks this winter as a member of the Vicks Blogger Brigade but, as always, the words and stories I share with you are all my own.

5 comments

  1. Tory Thompson says:

    This made me remember a recipe that my Mom kind of invented – I need to make this again!

    Cheesy Chicken and Dumplings

    1 large rotisserie chicken, like from the deli (or you can roast your own, but…why?)
    2 15-oz cans chicken broth
    2 15-oz cans cheddar cheese condensed soup (like Campbells)
    3 cups water
    3 cups milk

    Pick all the meat off the chicken, chop or shred into bite-sized pieces, discard the skin and carcass, and set aside. You can add the cooking juices from the package to the broth for added flavor.
    Whisk together the broth, soup, water, and milk in a large pot. Heat to simmering over low heat.

    Dumplings (essentially just chubby egg noodles):
    1 stick butter
    1 cup water
    1 1/3 cup flour
    4 eggs

    In a medium saucepan bring the stick of butter and the water to a boil. Add the flout and stir together well until mixture leaves the side of the pan. Remove from heat and cool slightly. Then add one egg at a time, stirring each one in well. Batter should be thick and sticky. Drop by small spoonfuls into simmering broth – they don’t need to be pretty. Do only 6 – 8 at a time and allow to cook 3-4 minutes. They will float and look a little paler and puffier when they are done. Scoop out each batch of dumplings with a slotted spoon before adding new ones to the broth.

    Return all cooked dumplings to the broth and add the chicken meat. Salt and pepper to taste. Done!

  2. Ernestine says:

    Soup is so easy and nourishing. Mom has posted most of hers on her site.
    Butternut squash, potatoe, white bean chili, cauliflower and plain old chili.

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