Lemon Chicken Vegetable Soup

-2 cloves minced garlic -1 tsp fresh lemon zest -1 cup sweet onion diced -2 Tbsp chicken bouillon -1/4 cup white cooking wine -1 tsp rubbed sage -2 cups diced cooked chicken -1/2 tsp dried thyme -4-5 cups fresh vegetables -1/2 tsp salt (green beans, asparagus, carrots, celery, etc) -1/8 tsp pepper -5 cups chicken broth -grated parmesan cheese for topping -1 can diced tomatoes undrained -2/3 cup small pasta (optional) -2 Tbsp lemon juice

Stovetop Cooking Instructions: Drizzle a pot with olive oil over medium heat. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes. Add remaining ingredients. Bring just barely to a boil, then cover, reduce heat and simmer for 30 minutes. Serve topped with Parmesan cheese and a thin lemon slice. Instant Pot Cooking Instructions: Set Instant Pot to SAUTE mode. Once hot, drizzle with olive oil. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes. Add remaining ingredients. Place lid on pot and push CANCEL. Set to manual pressure cook for 4 minutes. Quick Release pressure once timer beeps. Serve topped with Parmesan cheese and a thin lemon slice.

https://butterwithasideofbread.com/lemon-chicken-vegetable-soup/

Zucchini Sausage Soup

-1 (16 oz) roll pork sausage -1 (14.5 oz) can diced tomatoes -1/2 cup diced onion -2 cups beef broth -2 carrots, sliced -1/2 tsp ground sage -2 stalks celery, sliced -1/2 tsp thyme -2 cups diced zucchini -Parmesan cheese, for topping

Brown sausage & onions in a large pot over medium heat. Stir to crumble sausage - I use a Chop Stir and it’s amazing! Drain. Add in remaining ingredients and stir to combine. Cover and simmer for 45 minutes, until vegetables are soft.** Serve topped with shredded Parmesan cheese. **If you’re in a hurry, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for 4 minutes. Add the zucchini and microwave another 2 minutes. Then add everything to the soup. You can increase the heat to medium low and cook for about 10-15 minutes and it will be done!

https://butterwithasideofbread.com/zucchini-sausage-soup/ The Best Crockpot Beef Stew

-4 Tbsp olive oil -1 cup beef stock or canned beef broth -2 tsp minced garlic -1 can diced tomatoes (14.5 oz), drained -2 lbs trimmed beef chuck, cubed -1 bay leaf -1/4 cup flour, tossed with meat -1/2 tsp dried thyme -5-10 red potatoes, diced -1 tsp dried parsley -1 medium onion, chopped -1/2 tsp allspice -2 cups sliced carrots (about 3-4) -8 oz container of sliced mushrooms (optional) -2 cups sliced celery (3-4 stalks) -2 tsp cornstarch -1 cup red cooking wine** -salt and pepper, to taste

Quick Method: Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices (except bay leaf), oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf. Give it a light stir, cover and cook on low for 9-10 hours, medium 7-18 hours, high 6-7 hours. To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. More Developed Flavor Method (takes additional 15-20 minutes): Refer to website!

**If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead...I think the red cooking wine adds a wonderful flavor though! https://butterwithasideofbread.com/the-best-crockpot-beef-stew/

Lasagna Soup

-1 (24 oz) jar Prego Roasted Garlic Parmesan Pasta Sauce -2/3 cup diced sweet onion -2 tsp minced garlic -1 green bell pepper, diced -2 (14.5 oz) cans beef broth -2 (14.5 oz) cans diced tomatoes (undrained) -8 oz sliced fresh mushrooms -1 lb Italian sauce (or ground beef) cooked and sliced/crumbled -1 tsp salt -1 tsp Italian seasoning -3 cups uncooked Radiatore pasta (any small pasta can be used, I just prefer this one!) -2-3 cups water -1 cup shredded mozzarella cheese -1/2 cup shredded parmesan cheese

Combine the onion, minced garlic and green pepper in a large stockpot. Add in about 1/2 of 1 can of broth and cook for about 7-8 minutes on medium heat. Add the remaining broth, pasta sauce, tomatoes, mushrooms and sausage. Heat just until boiling, and then add the salt, Italian seasoning and uncooked pasta. Cover and simmer 20 minutes. Add in water until your desired consistency is achieved. Heat an additional 5 minutes. Combine cheeses. Ladle soup into bowls and serve topped with cheese.

https://butterwithasideofbread.com/lasagna-soup-recipe/ Easy Vegetable Chowder

-5 cups chopped/diced fresh or frozen vegetables (broccoli, carrots, peas, celery, green beans, corn, etc) -3 Tbsp butter -1/2 cup diced onion -1/4 cup flour -1 tsp sage -1/2 tsp herb-blend all-purpose seasoning -1 tsp salt -1/2 tsp pepper -4 1/2 cups broth -1 1/2 cups milk (or a 12 oz can of evaporated milk) -1/2 cup Parmesan cheese -1/4 cup instant mashed potato flakes, optional

Melt butter in a medium saucepan. Add onion, seasonings and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. Add in remaining broth, milk, and potato flakes, if desired. Stir until well combined. Cover and simmer for 15-20 minutes. Enjoy!

https://butterwithasideofbread.com/easy-vegetable-chowder/

20-Minute Loaded Baked Potato Soup

-3 medium russet potatoes, scrubbed -2 Tbsp butter -2 cups broth -salt and pepper to taste -2 cups milk -4 slices bacon, crispy & crumbled -1 cup mashed potato flakes (or use 2 Tbsp bacon bits) -2 tsp onion powder -1/2 cup cheddar cheese + more for topping

Pierce the potatoes with a fork. Place them on a microwave-safe plate and microwave them for 8-10 minutes. (Check how firm they are after 8 minutes - they should be pretty soft. If not, put them in an additional 2 minutes.) While potatoes are cooking, melt butter in a medium sized saucepan. Add in onion powder, a few shakes of salt and pepper and the broth. Increase the heat to medium high, until broth begins boiling. Once it’s boiling, turn heat down to medium and add in the potato flakes. Whisk until they’re incorporated. Add in milk. Continue heating on medium, turning heat down if it looks like it’s about to boil. When the potatoes are done, transfer to a cutting board. Using a hot pad, you’re going to quickly dice the potatoes. They don’t have to be perfect - just dice them up using the hot pad to help hold them so you don’t burn your hands. Add the cut potatoes to the soup. Using your whisk, just smash them up a bit more while in the soup. You don’t want to get rid of all of the potato chunks, just mash it up a bit to get rid of some. Add in half the crumbled bacon and the cheese. Stir until melted. Serve, topped with remaining bacon bits, cheese, sour cream and chives.

https://butterwithasideofbread.com/20-minute-loaded-baked-potato-soup/ Slow Cooker Creamy Chicken Enchilada Soup

-4 chicken breasts, cooked and shredded (I use a rotisserie chicken!) -1 jar of green chili salsa (or green enchilada sauce) -1 tsp garlic salt -2 cans corn, drained -3 cups chicken broth -2 cans white beans, drained -2 cans black beans, rinsed and drained -2 (8 oz) bricks cream cheese

Combine all ingredients in a slow cooker, except for the cream cheese. Cook on low for 4-6 hours and then add the cream cheese about 30-40 minutes before serving, giving it just enough time to melt into the soup. Top with tortilla strips, tomatoes, shredded cheese, avocados, etc. Enjoy!

https://butterwithasideofbread.com/slow-cooker-creamy-chicken-enchilada

Creamy Tomato Soup with Tortellini

-2 Tbsp olive oil -1/2 tsp sugar -1 small red onion, chopped -3 (14.5 oz) cans diced tomatoes -2 cloves garlic, minced (or substitute each can with 4 fresh tomatoes) -1 cup chopped celery -2 cups chicken or vegetable broth -1 cup sliced carrots -4 oz cream cheese -1 bay leaf -1/4 cup heavy cream -1 tsp dried basil -1 package cheese tortellini (we used a box of 7 oz dried) -dash of crushed red pepper flakes -1/3 cup grated Parmesan cheese -splash (2 tsp) of balsamic vinegar -salt and pepper, to taste

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, vinegar, salt and basil and cook until tender, about 5 minutes. Stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Continue cooking until everything is hot. Add the chicken broth, bring to a boil, then simmer, with a lid on for about 10 minutes. Add the diced tomatoes - undrained, you want all the liquid. Season with salt and black pepper, to taste. Increase the temperature until the soup is boiling again, then decrease temperature and simmer on low for 15 minutes. Remove the bay leaf from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). I like this soup well blended, so I used my immersion blender for a good 3-4 minutes, stirring and making sure it was as smooth as possible. In a small bowl, heat the half-block (4 oz) of cream cheese in the microwave for about 30 seconds. Add in the cream and microwave another 30 seconds. Whisk until it’s smooth and creamy. Add into the blended tomato soup. Also add in the 1/3 cup Parmesan cheese. The tortellini we used was dried, so we boiled it separately for about half the time it called for on the box (we boiled ours for 7 minutes.) If you bought the refrigerated kind, simply add it to the soup, no boiling required. Stir in the cheese tortellini and continue to simmer with the lid on for about 10-15 minutes. Top with additional Parmesan cheese and enjoy!

https://butterwithasideofbread.com/creamy-tomato-soup-with-tortellini/ Slow Cooker Pizza Soup

-1 medium onion diced -1 green pepper, diced -4 ounces black olives, sliced -8 ounces fresh mushrooms, sliced -1 lb. Italian sausage browned, drained and crumbled -1 small pkg. pepperoni, diced -1 1/2 Tbsp. dried basil -2 Tbsp. dried oregano -1 Tbsp. onion powder -1 Tbsp. garlic powder

I added the onion to my sausage while I was browning it. Once the sausage and onions are cooked, put all of the ingredients into a large Crockpot and cook on low for 4-5 hours or on high for 2-3 hours. Top with mozzarella and/or parmesan cheese and enjoy!

https://butterwithasideofbread.com/slow-cooker-pizza-soup

Southwestern Chicken Verde Soup

-3 cups diced cooked chicken -1 Tbsp olive oil -1/2 cup chopped onion (or 1 tsp onion powder) -1 cup Salsa Verde (about 1/2 the jar) -2 cans (14.5 oz each) chicken broth, about 3 cups -2 cans (14 oz each) drained white beans -1 can corn, drained -sour cream, cilantro, avocado slices, lime wedges and/or cheese to top -tortilla chips on the side

Heat oil in a medium saucepan over medium heat. Add in onion and cook for about 5-7 minutes until softened. Add in chicken, salsa, broth, beans and corn. Heat until soup almost comes to a boil. Turn heat down to low and simmer for 15-20 minutes. Serve with your choice of toppings and tortilla chips on the side.

https://butterwithasideofbread.com/southwestern-chicken-verde-soup/ German Sausage Soup

-1 lb. sausage, cooked and in small pieces -1 medium onion, diced -1/2-3/4 lb. fresh green beans, cut into halves or thirds, depending on length -3-4 medium russet potatoes, scrubbed and diced -1 can or 1 lb. mushrooms (optional) -6 cups water -3 beef bouillon cubes (or 3 tsp beef bouillon from a jar) -1 Tbsp seasoning salt -1 tsp dried basil -1 tsp Summer Savory seasoning

This is one of those soups where you literally add everything to a large pot and let it cook for a while! I just end up adding ingredients as I have them ready - add the sausage to the pot and cook it on low while I wash and trim the green beans. Add the beans, then scrub, dice, and add the potatoes. Dice the onion and add it to the mix. Lastly, add everything else! Once you’ve got everything in the pot, bring it to a boil over medium-high heat. Turn it down to simmer and let it cook for another 2 hours. I served mine with Honey Oat Quick Bread. Yum!

https://butterwithasideofbread.com/german-sausage-soup/

Tomato Basil Soup (Cafe Zupas Copycat Recipe!)

-1 1/4 cup Pesto sauce -2 stalks celery, sliced (see website for homemade Pesto recipe) -3/4 tsp dried oregano -3 (14.5 oz) cans of diced tomatoes -2 tsp sugar (cuts down on acidity) -1/4 cup butter -1 1/3 cup cream or 1 (12 oz) can evaporated milk) -2/3 cup diced onion

Set crockpot on high so that it can begin warming up while you assemble the soup. (Feel free to use a saucepan instead, if you prefer.) Wash and slice vegetables. In a frying pan (or the saucepan if you’re not using a crockpot) melt butter over medium-high heat. Add in onion and celery. Cook until vegetables soften, about 5-8 minutes. Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn’t look very pretty. Don’t worry, it will cook down and all the veggies will meld together and soon your house will smell amazing! Crockpot: Cook on high 6-7 hours total. Saucepan on stove: Bring to a boil, then turn heat down to low. Simmer for about 2 hours. After soup has cooked for most of the time, I then use an immersion blender to get rid of the remaining chunks of vegetables. If you don’t have an immersion blender, you can transfer the soup a few cups at a time to your regular blender. After it’s smooth, return to pot and cook for the remaining time. I generally blend it about an hour before serving. Just before serving, add the cream or milk. Top with fresh Parmesan cheese and enjoy!

https://butterwithasideofbread.com/tomato-basil-soup-cafe-zupas-copycat/ Summer Vegetable Stew

-1/2 cup diced onion -1 (14 oz) can corn, undrained -2 tsp minced garlic -1/2 tsp rubbed sage -2 Tbsp butter -1/2 tsp all-purpose seasoning -2 cups diced potatoes -1 can evaporated milk -2 cups diced carrots -2 Tbsp cornstarch -1 (14 oz) can chicken broth -1 cup diced chicken or ham, optional -1 medium zucchini, diced -1/2 cup Parmesan cheese, to top stew with -2 large tomatoes, peeled & diced (or 1 (14 oz) can diced tomatoes, undrained)

In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent. Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft. Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasoning (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil. Reduce heat and add all but 2-3 Tbsp of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes and a little shredded Parmesan cheese once stew is ladled into each bowl. Enjoy!

https://butterwithasideofbread.com/summer-vegetable-stew/

Zuppa Toscana: Italian Potato Sausage Soup

-1 (16 oz) pkg of sausage -4 cups water -3 medium russet potatoes -2 tsp chicken bouillon base (scrubbed & quartered, then sliced thin) -3-6 slices cooked bacon, crumbled -2 cups of chopped kale -1/3 cup heavy cream -3/4 cup diced onion -salt and pepper to taste -1 1/2 tsp minced garlic -Parmesan cheese for topping

Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent. Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. (Depends on how thin you sliced them!) Once the potatoes are tender, add in the kale, bacon crumbles, and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes. Serve topped with Parmesan cheese. Enjoy!

https://butterwithasideofbread.com/zuppa-toscana-italian-potato-sausage/ Mulligatawny: Sweet Chicken & Vegetable Curry Stew

-2 Tbsp olive oil -1/2 cup flour -1 medium sized onion, chopped fine -1 Tbsp cornstarch -1 celery stalk, sliced fine -2-3 tsp curry powder -2 medium carrots, sliced -3 (14.5 oz) cans chicken broth -1 green pepper, cored and diced -1 (14.5 oz) can diced tomatoes -2 apples peeled, cored and diced -salt and pepper, to taste -3 cups cooked diced chicken -2 cups hot cooked rice -1/2 cup golden raisins

Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and saute for about 15 minutes. Meanwhile, in a small bowl, combine the flour, curry powder and corn starch. After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth one can at a time, stirring well to incorporate the flour/ curry mixture between cans. Add in the chicken and tomatoes. Cover pot and simmer for an hour. To serve, fill soup bowl about 1/2 way with hot rice, then ladle Mulligatawny over the top. I’ve had other versions of this where the rice is added to the soup mixture. You can do this if you’d like, but I prefer to have more control over the rice-soup ratio by adding it separately. Enjoy!

https://butterwithasideofbread.com/mulligatawny-sweet-chicken-vegetable/

Chicken Stew

-5-6 chicken tenderloins, thawed -1/8 tsp black pepper -2-3 cups chicken broth -12 oz bag peas & carrots, steamed -1/4 cup instant potato flakes -3 cups southern style hash browns -1 tsp rubbed sage -1 (14.5 oz) can Hunt’s diced tomatoes, drained -1 tsp onion powder -1/2 cup milk -1 tsp season salt -shredded cheddar cheese, for topping (optional) -1/2 tsp herb-blend all-purpose seasoning

Microwave hash browns for 3 minutes in the microwave. Set aside. Add 2 cups chicken broth and chicken tenderloins to a medium sized pot. Cover and cook over medium heat for 7-8 minutes. Remove chicken & set aside. Add potato flakes and seasonings to the broth in the pot and stir to combine. Add in vegetables, hash browns and tomatoes. Cover pot and heat for 3 minutes. Dice chicken and return to saucepan. Cover and cook stew for 10 minutes. Stir in milk. Sprinkle with dried parsley & serve, topped with a sprinkle of shredded cheddar cheese, if desired.

https://butterwithasideofbread.com/chicken-stew/ Chicken Alfredo Soup

-1 (15 oz) jar Bertolli Mushroom Alfredo Sauce -1/3 cup diced sweet onion -2 Tbsp butter -28 oz chicken broth -1 cup frozen peas -1 cup uncooked small shells pasta (or any similar type) -1/2 cup diced cooked chicken -1 Tbsp cornstarch -grated Parmesan cheese, for topping

Add butter and onion to a medium saucepan over medium heat. Cook about 5 minutes, until onions are translucent and soft. Add in all but 1/4 cup of the broth, the frozen peas and the pasta. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to simmer and cook for 10 minutes. Add in Bertolli Mushroom Alfredo sauce and the chicken. Cook an additional 10 minutes. Mix the remaining 1/4 cup of broth with the 1 Tbsp cornstarch until smooth. Stir into soup. Serve topped with grated Parmesan cheese.

https://butterwithasideofbread.com/chicken-alfredo-soup/

French Onion Tomato Soup

-1 medium sized sweet onion, chopped -1 tsp minced garlic -1/2 tsp thyme -4 Tbsp butter -2 cans Hunt’s Fire Roasted Diced Tomatoes -1 cup beef broth -1 Tbsp brown sugar -water -sliced baguette topped with cheese, for garnish

Add the onion, garlic, thyme and 1/4 cup water to a hot pan. Cook over medium heat for 15 minutes, stirring occasionally and adding an additional 3 Tbsp water every 4-5 minutes. Onions should caramelize and turn dark brown in color. Add in butter, tomatoes, broth and brown sugar. Cook on medium heat until bubbling, then decrease heat and simmer for 20 minutes. Blend until smooth. Top with toasted baguette and cheese. Sprinkle with fresh basil, if desired.

https://butterwithasideofbread.com/french-onion-tomato-soup/ Classic Chicken Noodle Soup

-8 cups chicken broth -1/2 tsp rubbed sage -2 Tbsp butter -1/2 tsp black pepper -2 carrots, peeled and sliced -3 cups uncooked egg noodles -1 clove garlic -3 cups cooked chicken -1/2 cup diced onion

Melt butter in a large saucepan. Add in onion, celery, carrots, garlic, sage and pepper. Saute over medium-high heat for around 7-8 minutes, so the vegetables begin to soften. Add in 2 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes. Add remaining 6 cups of broth and return to a boil. Add in the noodles and chicken. Cook soup until the noodles are soft, about 20-25 minutes. (This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes, instead of 20-25. Mine took the full 25 minutes!) Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!

https://butterwithasideofbread.com/classic-chicken-noodle-soup/

Wisconsin Cauliflower Soup

-2 Tbsp butter or margarine -1 can (13 3/4 to 14 1/2 oz) chicken broth -1 medium onion, chopped -1 head (2.5 lbs) cauliflower, cut into 1” chunks -1/4 cup all-purpose flour -1 tsp Dijon mustard -1/2 teaspoon salt -1 cup sharp cheddar cheese, shredded -2 cups milk** -1 cup Pepper Jack cheese, shredded -1 1/2 cups water**

** Can substitute 1 can (12 oz) evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. If you have an immersion blender, use it - it literally takes less than a minute to blend. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in muster and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

https://butterwithasideofbread.com/wisconsin-cauliflower-soup/ Chicken Tortilla Soup

-3 cans cream of chicken soup -3 cans chicken broth -1 cup salsa -1 tsp chili powder -3-4 Tbsp chopped dried onion -2 cans chicken -1 can black beans (drained and rinsed) -1 can corn (drained)

In a large saucepan, saute the onion in a little bit of the chicken broth for about 3-4 minutes on medium heat. Add the rest of the chicken broth and all of the cream of chicken soup. Mix well and heat to boiling. At this point, you can put the mixture in the crockpot and add all of the other ingredients, cooking on low for about 3-4 hours. If you would like to continue with the stove top method, just add all of the other ingredients in a large pan and simmer for about 20 minutes. Serve with shredded cheese, sour cream, tortilla strips, avocado, tomatoes, and/or anything else that sounds good. Enjoy!

https://butterwithasideofbread.com/chicken-tortilla-soup-made-completely/

Bold Three-Meat Chili

-3 lbs of meat (1 lb each of ground beef, ground pork, and bacon) -3 cans of beans (15 oz each), drained (I used kidney, chili, and black) -3 cans of tomatoes (I like to add 1 (14 oz) can of diced tomatoes undrained, 1 (8 oz) can of tomato sauce, and 1 (12 oz) can of tomato paste) -2 cups beef broth -1 medium onion, diced -2 tsp dried oregano -1 Tbsp chili powder -2 tsp cumin -1 Tbsp minced garlic -1 tsp Worchestershire sauce -1 Tbsp brown sugar -1 tsp salt

Cook all of the meat - I like to brown the ground beef and the ground pork together on the stovetop, while simultaneously cooking the bacon in the oven. Combine all ingredients in the slow cooker and cook on low for at least 6 hours, preferably 8-10 hours. Top with cheese, sour cream and chives.

https://butterwithasideofbread.com/bold-three-meat-chili/ 30-Minute White Chicken Chili

-3 Tbsp extra virgin olive oil -1 medium onion, chopped (or 1 Tbsp onion powder) -1 (4 oz) can green chilies, drained -3 Tbsp all-purpose flour -2 tsp ground cumin -1/2 tsp Season-All salt (seasoned salt) -1 tsp garlic -3 (16 oz) cans great northern beans (I switched one can out for garbanzo beans) -1 (14.5 oz) can chicken broth -1 lb chicken breast, chopped (about 3 cups) -1 cup evaporated milk (you can use regular milk if needed) -dash of Chipotle Chili powder

In large saucepan, heat olive oil; add chopped chicken and cook until no longer pink. (Or use cooked chicken that you’d already bagged and frozen like I used - it saves time!) Add onion and cook until transparent. Add chilies, flour, cumin, garlic, chili powder, and Season-All; cook and stir for 2 minutes. Add beans, chicken broth and chicken. Bring to a boil, reduce heat; simmer for 10 minutes or until thickened. Add evaporated milk and stir. Garnish with cheese, sour cream and salsa, if desired. https://butterwithasideofbread.com/30-minute-white-chicken-chili/

Creamy Wild Rice Soup

-3 cups cooked Uncle Ben’s Wild Rice (any variety you would like!) -2 carrots (diced small) -1 cup diced chicken -1 cup flour -salt and pepper, to taste -1 large onion, diced -2 celery stalks (diced small) -1/2 cup butter -8 cups chicken broth -1 cup half and half

Start cooking the rice before you begin working on the rest of the soup. I usually get the “quick cook” kind, but if you get regular wild rice, it will take a while before it is ready. Chop up carrots, onions and celery. Saute carrots, celery and onion in butter until tender. Add flour. Add broth, salt and pepper. Bring to a boil. Add chicken and half and half and reheat, but don’t boil again. Add rice right before serving. (If you put it in a long time before serving, the rice will keep cooking and get mushy.) Enjoy!

https://butterwithasideofbread.com/creamy-wild-rice-soup/ THANK YOU!

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