Hearty Chicken Soup with Rice

This weekend was definitely quite cold, and there is no better comfort food to warm the soul than a good old-fashioned bowl of chicken soup. Typically I make Chicken Noodle soup, but I wanted to change it up this time around. This soup is super easy, healthy, and so tasty!

Ingredients: 

2 lbs chicken breast or thighs, cut into chunks

1 medium onion, chopped

2 carrots, peeled and chopped

3 stalks celery, chopped
2 cloves garlic, minced

2 tbsp butter

64 oz. chicken stock

2 bay leaves

1/2 tsp dried thyme

3/4 cup uncooked rice

salt and pepper to taste

Zuppa Toscana

This is a copy cat recipe for my favorite soup from Olive Garden, Zuppa Toscana, which literally means "Tuscan soup." It is basically an Italian sausage and kale soup, but I added some red Swiss chard to give it some nice color. Also, I did 2 lbs of sausage, which ended up being a little much, so I suggest doing either 1.5 lbs or even just 1 lb, unless you like your soup super meaty & hearty.

Ingredients:

1 lb mild Italian sausage, casings removed

1 lb hot italian sausage, casings removed

5 red potatoes, cut into 1/4 inch pieces

1 large onion, chopped

3 garlic cloves

1/2 bunch kale, cut into 1 inch strips

1/2 bunch red Swiss chard

2 cartons (32 oz each) chicken broth

1 cup cream (I used half-and-half)

Shredded parmesan, for garnish

Mushroom Corn Chowder

This soup warmed us up on this chilly evening! I have made this soup vegetarian before by substituting chicken broth with vegetable or mushroom broth. Delicious!

Ingredients:

4 tbsp butter

2 tbsp. olive oil

3 large carrots, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

2 cartons (8 cups) chicken broth

1/4 oz. fresh dill

2 tsp. salt

1/4 tsp. pepper

2 bay leaves

3 lbs. red potatoes, cut into cubes

1 1/2 lbs. mushrooms, sliced (I used crimini and shitake)

1 c. half and half

6 oz greek yogurt

1 lb frozen corn