Saturday, February 19, 2011

Soup-A-Palooza..... YUM!

Tidy Mom

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s BeansHip HostessPillsbury and Westminster Crackers!”  

Hi everyone - I was SO Disappointed to miss out on this.  But it turns out the giveaways and entries are open until Sunday 2/20 so don't miss out!  I'm going to share a yummy recipe I made recently from Frontier Soups & hopefully you'll love it as much as I did!

I love the Frontier Soup Mixes and have used them for over 10 years.  I particularly like the Corn Chowder and the Wild Rice Soup Mixes.  They can be made in your crock pot and you can add meat, extra veggies (if you think you need to), cheese, mushrooms - what ever makes your little heart flip and flop!  Each soup mix comes with a different recipe and suggestions or variations that you can try.  Frontier Soups ships all over the country and offers 38 varieties of soup (check to see if they have a soup dedicated to YOUR state here), 4 pasta salads, 4 breakfast/baking mixes and 5 appetizer/dip mixes.  All ingredients are the highest quality and contain NO salt, MSG or preservatives!  These mixes make a LOT of soup - so plan on being hungry!

“People really don’t cook any more, but they want to eat healthy and eat well. With our soups, by adding just a couple of ingredients, you can have a delicious meal in under an hour,” ~ Trisha Anderson, President of Frontier Soups

I tried a new soup (for me anyway) last week and used a different recipe that what came with it.  You can purchase any of the mixes online HERE or I get mine from Whole Foods.  Here is their blog if you'd like more recipes and ideas for dinner too!

Find Frontier Soups on:
FaceBook     Twitter 

Noni's Chicken and Dumplings Recipe

I used 1/2 the package of Soup, 2 chicken breasts, 1/4-1/2 pkg of mixed veggies, no extra mushrooms other than the package, frozen pre-cut onion/pepper mix and added Reame's Noodles (frozen) instead of the biscuits.  (4-5 servings)

2 tablespoons of olive oil -or substitute 1/2 cup of the broth 
1 medium onion, diced
1 package of Dakota Territory Beef Barley Bean Stew
1/2 to 1 whole chicken, cut up 
8 cups chicken broth
1 box of frozen peas
1/4 pound of fresh mushrooms, optional
1 package of refrigerated pop open biscuits

Chicken and Dumplings Recipe Directions:

In 6-quart pot heat oil, or broth, and add chopped onion. Sauté onion about three minutes on medium heat. Add contents of the Dakota mix, chicken broth, and chicken pieces. Bring to a simmer and cover, cook for an hour.
Remove chicken pieces, and allow to cool (refrigerate to speed the cooling) while soup base continues on low heat for a half hour. Pull chicken meat off the bones and shred into bite size pieces. Discard the bones and skin.
Add the chicken meat back into the pot with peas and mushrooms, and stir thoroughly. Pop open the biscuits and place them a half inch apart on top of chicken stew. Cover and simmer on low about 20 minutes. Test one of the biscuits to make sure it's not still doughy. Turn off heat and serve. Ladle a biscuit and plenty of the stew into each bowl. Serves eight. It will be thick, similar to chicken pot pie. If desired, thin by adding an extra cup of broth or water and stir.
To prepare the meal ahead, pour the prepared stew into a large casserole. Cover and refrigerate for several hours or overnight. Preheat oven to 350 degrees. Place casserole uncovered into lower third of oven, bake 40 minutes. Remove from oven, place biscuits on top, return to oven for 10-15 minutes until golden brown, and serve.

1 comment:

  1. I love soup in the winter! New follower from the hop.


Hi friends! Leave your family friendly comments below and if you are a new follower please leave your blog address (if you have one) so I can follow back! Thanks so much! Tina