Crockpot Beef Stew

ADFD6A89-D86F-4EB6-A643-3110EFE507E0I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones. I shared a quick video of the beef stew on social media when it was done cooking and teased many people who reached our asking for the recipe. So of course, here is the promised recipe that I hope you will love just as much as we did! Just make sure that you prepare it in advance to give it 7 to 8 hours on HIGH in the crock pot to cook until the veggies and meat are tender and juicy. I did the prep work in the morning and it was ready in time for dinner.

Easy Crockpot Beef Stew {Serves 6-8}


  • 2-2.5 LB Beef Stew Meat OR Chuck Roast (cut into 1 inch cubes)
  • 5-6 Gold Potatoes, Medium size (cubed into 1 inch cubes, skin on)
  • 1 Bell Pepper
  • 4-5 Carrots
  • 1 Large Onion
  • 2 Cups Dry Red Wine
  • 1 LB Mushrooms
  • 3 Cloves Garlic (minced)
  • 8 Cups Beef Broth ( I made my own Better then boullion beef broth)
  • 3 TBS Olive Oil
  • 2 TBS Tomato Paste or Ketchup ( I used Ketchup)
  • 1 tsp Mrs.Dash (or any Salt-Free Seasoning)
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • Salt/Pepper
  • Steak Seasoning
  • 2 TBS Dry Parsley Flakes
  • Garlic Seasoning
  • 2 Bay Leaves


1) Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (do not peel). Wash the bell pepper, carrots, mushrooms and chop up also. If you are making your own beef broth like I did, then make it and set it aside.

2) Set a frying pan with olive oil on Med-High heat and cook your meat thoroughly adding salt/pepper, garlic seasoning, and steak seasoning. Stir it every few minutes until it gets brown.

3) Put the cooked meat and chopped veggies into the crock pot. Add the wine, tomato paste (or ketchup) and beef broth. Sprinkle in some salt/pepper. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning and bay leaves.

4) Stir everything gently, and turn the crock pot on for 7-8 hours on HIGH. Yes, it does take 7-8 hours cook time for all the veggies to cook through and for the meat to be juicy and tender. Gently stir, every 1 to 2 hours.


5) When cook time is done, turn off the crockpot. Add the minced garlic and dried (or fresh) parsley. Stir everything gently together and enjoy! Reheats easily in a pot if needed.



Roasted Red Bell Pepper & Gouda Soup

5E1F7906-00B4-4E63-AAB4-BF58C72B39C2My hubby and I first tried this delicious soup at Dean & Deluca and I knew I had to recreate it at home. Of course I did just that and it tastes almost exactly like Dean & Deluca, except that I don’t put dry roasted red bell pepper into my soup. This soup is creamy, comforting and just perfect for a chilly winter day like today and was a hit with my hubby! The best part is how easy it is to make and that it’s a gluten free/low carb recipe. We are gearing up for a healthier lifestyle and healthier eating in the new year and I am on the lookout for healthy recipes already because it’s never too early to start the next new year’s resolutions now. I hope you love this recipe as much as we did! 🙂

Roasted Red Bell Pepper Guada Soup {Serves 4-6}:


  • 1 Medium Onion (finely diced)
  • 3 Garlic Cloves (minced)
  • 2 TBS Butter
  • 17 oz Jar Roasted Red Peppers
  • 2 (14.5 oz) cans Fire Roasted Tomatoes
  • 2 TBS Tomato Paste
  • 3 Cups Filtered Water & 3 TBS Better Than Bouillion Paste (Or 3 Cups chicken stock)
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Cup Heavy Cream
  • 8 oz Guada Cheese (Shredded)


1) In a medium pot, melt 2 TBS butter on Med-high heat (I did 7.5). Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.


2) Add the Roasted Red Peppers, Fire Roasted Tomatoes, Tomato Paste, Chicken broth/stock, Oregano, Basil, Salt & Pepper. Mix until well combined. Bring to a boil. Then cover with lid, lower the heat to a low simmer (I did 1.5) and let it simmer for 1 hour.


3) When soup is done simmering for 1 hour, transfer to blender and blend to a smooth pure or use a hand blender. Then transfer back to the pot. Add heavy cream and shredded guada cheese. Mix well and let it simmer on low for another 30 minutes.


4) Serve hot with some oyster crackers and enjoy!




Summer Squash Soup

IMG_0416Nothing tastes more like summer then this summer squash soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and getting absolutely hooked to this soup so I knew I had to recreate this yummy recipe at home! To my surprise, this soup tastes better on the second day because all the yummy flavors get to blend overnight. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. This recipe is perfect for busy summer days because it’s the easiest squash soup recipe ever, yet the most delicious so it’s a win win!

Summer Squash Soup {Serves 8}


  • 2.5-3 LB Butternut Squash, cubed
  • 1 Red Bell Pepper, chopped
  • 2 Celery Ribs, chopped
  • 1 Onion, chopped
  • 3 Garlic Cloves, peeled and chopped
  • 1/2 Cup Heavy Cream
  • 2 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 1/2 teaspoon 21 Seasoning, Mrs.Dash, or any Salt-Free seasoning


1) Do the prep work first. Wash  all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.


2) In a medium pot, add all the cut veggies, sugar and salt. Mix and add enough filtered water to cover all the veggies. (About 6 Cups water). Bring to a boil on high heat.


3) Once the water boils, put the lid on the pot, and let is simmer on the Low setting for about 35-40 minutes, until all the veggies are tender.

4) Once the veggies cook through, add the veggies and water to a blender and pure to a smooth consistency. I had to divide the soup into 3 batches to blend it all. If you have a hand held immersion blender, that would be much easier.


5) Transfer the soup pure to a big pot. Add the heavy cream, seasoning, and mix.


6) Laddle the soup into bowls and enjoy! If you’d like to warm the soup up more, just heat it up on medium heat. Tastes just as great, if not better, on the second day!


Lasagna Soup

IMG_0380This lasagna soup is a new family favorite! I got the recipe from my friend, Liz, who I met through social media and now we talk on a weekly basis. We just have a cool friendship, and I can’t wait to meet her in real life one day soon lol! Liz got the recipe from Pinterest years ago, and I tweaked it a bit. This was my first time making Lasagna soup and it was super delicious!!! After the first spoonfull I was wondering where this soup has been all my life lol. I was surprised at how easy and quick this recipe was. Hope your family will enjoy it too!

Lasagna Soup {Serves 4-6} 


  • 1 LB Mild Italian Sausage, ground meat
  • 2 TBS Olive Oil, for sauté
  • 1 Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1/4-1/2 tsp Crushed Red Pepper Flakes (Depending on how Spicy you like it)
  • 1 tsp Salt
  • Pepper
  • 2 1/2 TBS Tomato Paste
  • 1/4 tsp Basil
  • 1 can Roasted Tomatoes
  • 2 Bay Leaves
  • 8 1/2 Cups Chciken stock OR 8 1/2 Cups water, boiled and mixed with the Better Then Bouillon paste (That’s what I did)
  • 2 Cups (1/2 box) Rotini Pasta
  • Mozzarella Cheese (1 block) To garnish
  • Parmesan Cheese (1 block) To garnish
  • Sour Cream, To garnish, *Optional


1) Fill a medium pot with 8 1/2 cups filtered water and bring it to a boil. When it boils, turn burner off and add 8 1/2 tsp of Better Then Bouillon paste. Mix well and set aside for now.

2) In a large frying pan, heat up 2 TBS olive oil. Add the ground Mild Italian Sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is well cooked through and browned.


3) Add 4 minced garlic cloves to the pan. Then add 1 tsp Salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it, I did 1/4 tsp). Add 2 1/2 TBS Tomato Paste. Mix everything thoroughly. Then add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes as you mix.


4) Transfer everything from the frying pan to the pot of chicken bouillon water (or Chicken Stock) and bring to a boil. Add 2 bay leaves. Then turn the heat down to Low, and let it simmer, covered for 30 minutes.

5) After 30 minutes turn the heat up to Medium, Add the basil. Then add the pasta to the soup pot, and let it cook until the pasta is soft and cooked through about 10-15 minutes. Do not over cook the pasta will be too mushy!


6) Garnish each bowl of soup with shredded mozzarella and Parmesan cheese, and sour cream (optional) I liked only cheese in my soup.


7) To reheat, simmer on Medium heat for 5-10 minutes.


Important note: After a few hours, the pasta in the soup expands and soaks in some of the broth so it is much thicker! Still tasted great, it just becomes a chunkier, thicker soup!




Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}


  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*


1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.


2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.


6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!


Creamy Tomato Basil Soup

IMG_0120This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We get this soup all the time at Dean & Deluca restaurant and I really wanted to recreate the same tasting soup at home, so I did just that! This recipe requires very minimal ingredients so it is budget friendly and the best part is how fast it is to cook. With prep work and total cook time it only takes about 45 minutes! I made this soup for our friends and for a ladies night event at my house and both times it was a hit. Even my picky 5 year old loves this soup, with oyster crackers of course! Mmmm this soup is perfect for the cold and windy weather we have today! Enjoy! 🙂

Creamy Tomato 🍅 Basil 🌿 Soup {Serves 4-5}


  • 4-5 Tomatoes (Peeled & De-seeded)
  • 1.5 to 2 Cups Heavy Whipping Cream
  • 6 Cups Tomato Juice (Organic)
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon Basil Leaves Spice
  • 1 Tablespoon Dried Basil Leaves (And more to garnish soup)
  • 2 Tablespoons Butter (Unsalted)
  • Salt/Pepper to taste
  • Oyster Crackers (optional, to top)


1) Peel the tomatoes using a peeler. Cut them into 4 and de-seed them. Put tomatoes into a medium pot, add in the 4 cups of tomato juice. Bring to a boil, then cover with lid and let it simmer for 25-30 minutes.


2) Transfer the cooked tomato and tomato juice mixture into a blender. Blend until it turns into a puree/smoothie consistency.


3) Transfer the puréed tomato mixture back to the pot.

4) Turn the heat up to low-medium (I did 4). Add 1 cup of heavy whipping cream. Add the Italian Seasoning, Basil Leaves Spice and Dried Basil Leaves. Then add 2 Tablespoons butter. Sprinkle salt/pepper according to your preference, you don’t need much salt because the tomato juice already has salt in it. Mix, everything together and let it simmer for about 5 minutes, don’t let it come to a boil.


5) Serve hot, with Oyster Crackers on the side. Sprinkle each bowl of soup with a little more dried basil leaves.


Wonton Soup

dscn4271-2This is the best Wonton soup that my hubby and I have ever tried. I have literally been making this for dinner 3 nights in a row now. It is so tasty I could probably eat it every single day lol. It took me a lot of experimenting and finally, through trial and error I came up with this wonderful recipe. Surprisingly, this Wonton soup is very easy and quick to make. Perfect for busy weekday evenings and great to make ahead as you can make and freeze the wonton’s and make the broth any time you are ready to cook the soup. This is the perfect comfort food for such cold evenings as now, delicious and nutritious! The best part is you can find all these ingredients at any grocery store, so no need to go to international or Asian stores. I am excited to share this recipe with you all!

Wonton Soup {Makes 2 servings}:


For the soup

  • 2 3/4 Cups Water
  • 2 3/4 Cups Chicken Stock OR Water with 3 teaspoons of Better Then Bullion Chicken Flavored broth paste (That’s what I always use).
  • 2 Green Onions, Cut in halves
  • 3 Garlic Cloves, Cut thin
  • 2 to 3 inches Fresh Ginger, Peeled and Cut into thin slices
  • 1 teaspoon Soy Sauce
  • Green Onion & Cilantro (For Garnish)

For Wontons

  • .50 LB Ground Turkey
  • 2 teaspoons Cornstarch
  • 2 teaspoons Sherry Cooking Wine
  • 2 teaspoons Soy Sauce
  • 1/2 teaspoon Sesame Oil
  • 2 Green Onions, Finely Chopped
  • 1 Garlic Clove, Pressed
  • Wonton Wrappers. I use the Nasoya Brand, (Makes 25 Wontons) for 2 servings but there is enough to make the soup twice (About 50 Won Ton Wrappers) in the pack. I bought the Wonton wrappers in the fridge at our local grocery store by the veggies/salad.
  • Salt/Pepper to taste


1) Start making the broth first. Make the Better then bullion chicken broth in a pot. You do that by boiling 2 3/4 Cups water and adding the 3 teaspoons of Better Then Bullion Chicken base paste. Turn burner off. Then add the other 2 3/4 Cups water, green onions, ginger, garlic, Soy Sauce and set on High heat until it comes to a boil. When it comes to a boil, close the pot with a lid and cook on Low setting for 15 minutes, then turn off. Let it stand so flavors can blend. *Mean while start working on Wontons.


2) To make wontons, first mix together all the wonton meat filling ingredients.


3) Set up a wonton making station. I use a sheet of foil. Put all the wonton dough sheets on the sheet of foil. Have a small cup with water. And a brush (optional) to wet edges of wonton sheet with water. This will make cleaning a much faster process afterwards!


4) How to make wontons: Put 1 teaspoon meat filling onto wonton dough sheet. Wet the edges with water using the brush (or your finger). Fold the sheet into a triangle. Wet the ends with a dab of water using your finger and stick both ends together, sealing tighly. Set wontons aside, I use a paper plate for easy cleaning.



5) Open the pot with the broth. Take out the green onion, ginger, and garlic using a slotted spoon and discard. Bring the broth to a boil on High heat. When it comes to a boil, throw in the wontons one by one carefully, then gently mix so they don’t stick. Turn heat down to 7 and cook for 10 minutes.


Garnish each bowl of soup individually with finely cut cilantro and green onion. Now the Wonton soup is ready to eat!



Ukrainian Borscht Soup (Red Beet Soup)


This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy!

Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}


  • 1.5 to 2 LB Beef (With a little bit of bone and fat)
  • 3 Medium Beets
  • 3 Medium Russet Potatoes
  • 2-3 Carrots
  • 1 Medium Onion
  • 1 (6 oz.) Can Tomato Paste
  • 1 Cup Water
  • 1 Tablespoon Canola Oil
  • 1/2-3/4 Small head Cabbage
  • 1 (8 oz.) Can Diced Tomatoes
  • 3 Garlic Cloves
  • 1 teaspoon White Sugar
  • Salt/Pepper to taste
  • Mrs.Dash Seasoning, 1/4 teaspoon
  • Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice)
  • 1/2 Bunch Parsley
  • 1/4 to 1/4 Bunch Dill (Optional but recommended)
  • Sour Cream (For topping)



1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.

2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.


3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. DSCN3858      DSCN3861

4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.

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5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.

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6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.



Chicken Noodle Soup

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It’s soup season again! This soup is a family favorite and I make it often, even my 3 year old son asks me to make this soup all the time and he is hard to impress. It is the best chicken noodle soup that you will ever eat, guaranteed! I have made this soup for many  friends who were either sick, or recovering from an illness or surgery and everyone really loved it and in fact this is my go to recipe whenever I have to bring someone a hot, tasty, comfort meal. I get asked for this recipe too often and many people have been waiting for this post, so here it is. The recipe for the fastest, easiest, and most delicious chicken noodle soup!

Chicken Noodle Soup {Makes a big pot. Serves 8-10}


  • 4 Chicken Thighs (Organic Chicken tastes best!)
  • 1/2 LB Rotini Pasta
  • Better Than Bouillon Chicken Base ( 5 teaspoons) OR 5 Cups Chicken Broth ( I use Better Then Bouillion though)
  • 12 Cups Filtered Water
  • 1 Onion
  • 3 Celery Sticks
  • 3 Large or 4 Small Carrots (I prefer to use all organic veggies!)
  • Olive Oil (2 Tablespoons) for saute
  • 1/2 Bunch Fresh Dill
  • Salt/Pepper to taste
  • 1 teaspoon Mrs.Dash Seasoning (or another salt free seasoning)
  • 1 Garlic Clove (minced)



1) Wash the carrots and celery sticks. Chop the onion into small pieces. Dice the celery into small pieces. Shred 1 and 1/2 carrots and the other 1 1 /2 carrots cut into thin circles. Set all the cut veggies aside.

2) In a large pot, bring 5 cups of filtered water to a boil. When it comes to a boil add 5 teaspoons of the Better Than Bouillion Base OR bring 5 cups of Chicken Broth to a boil. Then add 12 cups of filtered water to the pot and bring to a boil on high heat,and add 1 Tablespoon Salt. Meanwhile thoroughly wash the chicken thighs.

3) When it comes to a boil, turn the heat down to 7.0 and add the chicken thighs to the pot. Then cook the chicken thighs for about 25 to 35 minutes, have a cup and spoon nearby to skim off any impurities (white foam) that rises to the top. While chicken thighs cook, heat a skillet with 1-2 Tablespoons olive oil on Medium-High heat (I did 7.0). Add the onion and cook until soft and translucent, then add the diced celery, and shredded carrots. Mix often so it doesn’t burn. Cook until veggies are soft and well cooked through.


4) When the 25-35 minutes go by, using a slotted spoon, take out the chicken and set it aside on a plate to cool down.

5) Add the sauteed veggies to the pot of soup. Then add the sliced carrots and rotini pasta to the pot of soup. Cook for 10-15 minutes until the pasta is soft and cooked through.

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6) Take off and discard the chicken thigh skin. With a small knife cut out the bone and cut the chicken thigh into small strips or you can take it apart with your hands. I prefer to use a small knife. Add the cut chicken thigh pieces back into the soup pot.


7) Wash and finely cut the dill. Add it to the pot. Mince the garlic clove and add it into the pot. Then add 1 teaspoon of Mrs.Dash seasoning. Turn the stove off and move the pot of soup off the hot burner. Mix well and the soup is done! See, Told you it was an easy recipe. 😉

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Broccoli Cheddar Soup (Panera Bread Version)


Okay guys. I did it!!! I have FINALLY figured out the perfect recipe for Broccoli Cheddar Soup that tastes just like Panera Bread, the restaurant chain that made this soup such a popular hit. Actually no, I lied. This recipe tastes even better. Anyone else who has tasted it will tell you the same thing. That’s right, I said it, It tastes even better then Panera! Maybe it is because you can use your own ingredients and know exactly what’s going into the soup, and cuz you can never beat the taste of fresh home made soup. This recipe has been in the making for a few years now because I could never get it to taste just right, just like Panera. There were times that I literally made a whole pot of soup and would end up throwing out the entire pot because it tasted nothing like Panera and I was left hungry and dissapointed… Can I get a witness in the house? Lol jk. I love that I can now make this soup at home, for about $8 and it serves 4 (big bowls), and of course the taste is so much more superior. Did I mention it only takes like 45 minutes total to prepare?! That alone should be a good enough reason for you to make it for dinner this week. 😉

Broccoli Cheddar Soup (Panera Bread Version) {Serves 4}


  • 1 1/2 Tablespoons Butter AND 4 1/2 Tablespoons Butter (For 2 separate steps)
  • 1 Small Onion
  • 2 Cups Chicken Broth
  • 2 Cups Half and Half
  • 1/4 Cup Flour (All Purpose Flour)
  • .75 LB Fresh Broccoli, about 1 1/2 Cups (If the big stem is cut off, with small stem left)
  • 2 Carrots (About 1 Cup, grated)
  • 10 oz Sharp Cheddar Cheese (Shredded. I shred my own)



1) Dice the onion into small pieces. Set a pan on Medium-High heat (I did a 6.5) and add 1 1/2 Tablespoons of butter. When the butter melts, add the diced onion to the pan and saute, stirring every now and until the onion is soft and translucent. Set this pan with onion aside.

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2) Set a Medium sized pot on Medium heat (I did a 5.5) with the 4 1/2 Tablespoons of butter. Once the butter melts, add in the 1/4 cup flour, a spoon at a time, and mix immediately as you incorporate the flour so it does not burn but turns into a thicker texture, for about 4 minutes.

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3) Immediately add the chicken broth to the pot and stir constantly to mix well with the flour and butter mixture (this needs to be done well, so you won’t have any flour lumps). Then add the half and half. Let it simmer on Medium-Low heat (I did a 3.5) for about 20 Minutes.


4) Meanwhile wash and cut the broccoli into both 1/2 and 1/4 inch pieces, and shorten the stems at the bottom of the broccoli. Wash and finely shred the carrots.

5) Add the chopped broccoli, shredded carrots, and sauteed onions into the pot. Let it simmer on Medium-Low (I did a 4.0) for about 20-25 minutes. Until the broccoli and carrots are soft.


6) Add salt and pepper to taste. Then add 1/2 the shredded cheese into the pot. Mix very well to incorporate the cheese and let it melt (which only takes a few seconds).


7) Then add the rest of the shredded cheese into the pot and let it melt. Turn heat off. Mix very well to incorporate everything. Enjoy!