Recipe Time: Slow Cooker Broccoli Cheese Soup

Fall has arrived...and so has the season of soup! 

It is so comforting to be able to come home after a long, cold day and wrap yourself up in your softest, cozy blanket and sink yourself into your plush couch and enjoy a large bowl of warm soup. And it doesn’t get much better than having dinner basically ready and waiting for you when you get home.

Who doesn’t love a good slow cooker dish? This soup is amazingly easy, it’s incredibly delicious and hearty and it’s perfectly cheesy. This is definitely a new slow cooker favorite for me. Enjoy!

Slow Cooker Broccoli Cheese Soup

3 hrs to cook • Serves 6

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
• 2 oz Parmesan cheese, freshly & finely shredded

Directions

• Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
• Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and Parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
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@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe of the day: CROCKPOT ITALIAN CHICKEN AND VEGETABLE SOUP

Crockpot ITALIAN CHICKEN and VEGGIE and QUINOA Soup

It’s a well-known fact in my family that I could eat sandwiches, soups, or salads every single day of my life and NEVER get sick of them. Salads in the summer and soup in the winter and then sandwiches year-round. #yesplease 

Well..the hubby, he is pretty different. He  likes a heartier meal (it doesn’t have to have meat, but he does like that) and tends to want soup only once every couple of weeks.  

Mix all those vegetables and the spices it what your left with is a super flavorful soup with not too many ingredients. Plus it is quite hearty with the chicken and quinoa! (Both of which need NO pre-cooking.!!!) #score

The ingredient list is especially short if you pick up one of those pre-chopped veggie packs in the grocery store that has carrots, celery, and onion all chopped and ready to go. You guys know that I am all about easy-peasy. Then your prep is really insanely quick. I’m talking like 5 minutes quick. Not that it takes too long to cut up the veggies since you only need a cup of each.

CrockPot Italian Chicken, Quinoa, and 

Vegetable Soup

Prep Time:   10 Minutes        Cook Time:  4 Hours             Total:  4         Servings: 6-8

INGREDIENTS

• 2 small boneless skinless chicken breasts
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup diced carrots
• 1 and 1/2 teaspoon minced garlic
• 3/4 cup uncooked quinoa, I used a roasted garlic flavored quinoa
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 6 cups chicken broth
• 1/4 teaspoon red pepper flakes
• 1/2 - 1 full teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 1/2 - 1 full tablespoon dried basil
• Salt and pepper, to taste preference
• Parmesan Cheese
• Optional: fresh rosemary, fresh parsley

INSTRUCTIONS

1. Lightly spray a slow cooker with non-stick spray. I used a 6-quart slow cooker for this recipe.

2. Add in the boneless skinless chicken breasts (no need to cook first), chopped yellow onion, chopped celery, diced carrots, garlic, uncooked quinoa (rinse to remove bitter saponin if your quinoa isn't pre-rinsed), and un-drained fire-roasted diced tomatoes.

3. Add in the broth along with all the seasonings -- red pepper flakes, Italian seasoning, dried oregano, and dried basil. Make sure to add these seasonings to your personal preference -- if you aren't sure you want as much of something leave it out until the end where you can slowly add it and taste test it. If you want to add more - go for it! I always do the red pepper flakes, 1 full teaspoon Italian seasoning (and sometimes more), the oregano, 1/2 tablespoon basil, 1 one small sprig of fresh rosemary, and LOTS of cracked pepper.

4. Cover and cook on high for 3-5 hours (Mine took 4 hours) or until the quinoa has popped and the chicken shreds easily.

5. Shred the chicken and return it to the crockpot. Add in any more seasonings to taste. Add in fresh rosemary and fresh parsley if desired.

NOTE: the longer this soup "sits" or cooks the more broth that gets absorbed into the quinoa. This makes it heartier and also less brothy. If you want a more brothy soup, watch carefully and remove from the heat of the slow cooker when it is your desired consistency. Alternatively add more broth as desired.

6. Top each bowl with freshly shredded Parmesan cheese.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09

Recipe of the day: Parsley Pesto Pasta w/ blistered tomatoes

Parsley Pesto Pasta with Blistered Tomatoes

1. Prep time:    10 mins
2. Cook time:   20 mins
3. Total time:   30 mins
4. Serves: 5

Ingredients

For the Parsley Pesto

• 1 bunch Italian (flat leaf) parsley 
• ½ cup grated Parmesan 
• 2 cloves garlic 
• ¼ tsp salt 
• 1 fresh lemon 
• 6 Tbsp olive oil 

For the Blistered Tomatoes

• 1 Tbsp olive oil 
• 2 pints cherry tomatoes 
• salt & pepper to taste 

For Serving: 

• 1 lb. pasta (any shape) 
• 5 Fried eggs (optional) 

Instructions

1. Rinse the parsley and drain well. Pull the leaves from the stems and place them in a food processor with the Parmesan, garlic, salt, zest and juice from half the lemon (about 2 Tbsp juice). Pulse the ingredients until they are finely chopped. Slowly add the olive oil through the spout while the processor is running until a smooth paste forms. Set the pesto aside.
2. Heat a large skillet over medium flame. Add one tablespoon olive oil, then tilt the skillet to coat the surface. Add the tomatoes and cook 7-10 minutes, stirring occasionally. Avoid stirring the tomatoes too often to allow them time to blister on the hot skillet. As they cook the skins will burst and the tomatoes will release juice, which will thicken into a semi-sweet glaze. Season with salt and pepper to taste.
3. Bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water according to the package directions, or until al dente. Reserve a small amount of the starchy cooking water, then drain the pasta in a colander. Allow the pasta to cool slightly, then return it to the pot (with the heat turned off). Add the pesto, then toss to coat. If the pasta is too dry or clumps, sprinkle a little of the reserved cooking water on top to loosen.
4. Divide the pasta among five bowls, top with a scoop of the blistered cherry tomatoes, scraping up some of the sweet glaze from the skillet as well. Top each bowl with a fried egg, if desired.

@KelleyAmstutz

/kel.amstutz

KAMSTUTZ09