Slow Cooker Lasagna Soup with Chicken and Mushrooms

http://www.afarmgirlsdabbles.com/2014/03/10/slow-cooker-lasagna-soup-with-chicken-and-mushrooms-recipe/

Slow Cooker Lasagna Soup with Chicken and Mushrooms

yield: 10 TO 12 SERVINGS

ingredients:

for the lasagna soup:

• 3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2" to 3" pieces
• 3 c. chopped onions
• 16 oz. sliced mushrooms
• 1 c. chopped sun-dried tomatoes
• 4 large garlic cloves, minced
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. cayenne
• 2 bay leaves
• 6 c. chicken stock
• 1 28-oz. can diced tomatoes
• 1 28-oz. can tomato sauce
• 2 to 3 T. tomato paste, to taste
• 1 to 3 T. brown sugar, to taste
• kosher salt and black pepper, to taste

to finish the soup:

• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• fresh mozzarella, cut into 1/2" cubes (or substitute "Cheesy Yum" from original Lasagna Soup recipe)
• additional salt and freshly ground black pepper, to taste
• freshly shaved Parmesan, optional

directions:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

from a farmgirl's dabbles

lasagna soup

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Lasagna Soup

yield: 8 SERVINGS

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

directions:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski's magazine fromKowalski’s Markets.

brownie cookies

http://thepioneerwoman.com/cooking/brownie-cookies/

INGREDIENTS

• 2 ounces, weight Baking Chocolate (unsweetened Or Bittersweet)
• 2 sticks Softened Butter
• 2 cups Sugar
• 3 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 2-1/4 cups Flour
• 1/4 cup Cocoa Powder
• 1 Tablespoon (additional) Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
•  Powdered Sugar, For Dusting

INSTRUCTIONS

Preheat the oven to 350 degrees. 

Melt the chocolate in the microwave, stir, and let it cool. 

Mix the butter and sugar together until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. 

Combine the flour, cocoa powder, baking powder, and salt in a bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto a baking sheet lined with a baking mat or parchment, then bake them for 11 minutes until poufy and set. Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

rio Another green chile enchilada chicken cheese soup This is close to a 10.

1 red onion diced and fried/softened in butter
1/2 bag of frozen chicken breasts
1 large can of green enchilada sauce
1 can mushroom soup
1 can chicken broth
some lime juice
some cayenne pepper
some cumin
1/2 bag of kirkland stir fry veggies
1 lb monterey jack cheese
some cilantro flakes
2 small cans green chiles
6 medium fresh tomatoes

corn starch to thicken

fresh cilantro
sour cream
torilla chips

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